So I recently posted about the fabulous raspberries I picked, and two weeks ago I got a big box of blueberries! I love summer. I love that we move from one fruit to the next and I am always freezing, canning, or cooking with fruit. These gorgeous berries made my day....
I flash-freezed a ton of them to use in smoothies, desserts, and what-not over the next year until I get more. I am also planning on canning some blueberry syrup with a recipe from the Ball Blue Book which I turn to for all things canning.
I also made these delicious blueberry cake bars...
Blueberry Cake Bars
1 package yellow cake mix
2 sticks of butter, melted
1 cup old-fashioned oats
1/2 cup brown sugar
2 eggs
1 tsp. cinnamon
2 cups of fresh blueberries
1/2 cup sugar
Place first 6 ingredients in bowl and mix thoroughly. Reserve 1 1/2 cups of this mixture for the topping and set aside. Pour remaining batter into a greased 9x13 pan. Press into bottom of pan. Place blueberries and sugar in bowl to combine. Pour onto the crust. Scatter pieces of reserved crust mixture over top. Bake at 350 until light brown about 40-45 minutes. Cool on wire rack.
And don't forget about this scone recipe that I posted about a while back. These are heavenly! I recently ate them again while at my parents' place and they never cease to satisfy.
Like I said, I love all the fruit in summer. What do you like to make with fresh blueberries? I am picking up my peach order today, so I will be pretty busy with all those fuzzy guys for the next while.
I flash-freezed a ton of them to use in smoothies, desserts, and what-not over the next year until I get more. I am also planning on canning some blueberry syrup with a recipe from the Ball Blue Book which I turn to for all things canning.
I also made these delicious blueberry cake bars...
Blueberry Cake Bars
1 package yellow cake mix
2 sticks of butter, melted
1 cup old-fashioned oats
1/2 cup brown sugar
2 eggs
1 tsp. cinnamon
2 cups of fresh blueberries
1/2 cup sugar
Place first 6 ingredients in bowl and mix thoroughly. Reserve 1 1/2 cups of this mixture for the topping and set aside. Pour remaining batter into a greased 9x13 pan. Press into bottom of pan. Place blueberries and sugar in bowl to combine. Pour onto the crust. Scatter pieces of reserved crust mixture over top. Bake at 350 until light brown about 40-45 minutes. Cool on wire rack.
And don't forget about this scone recipe that I posted about a while back. These are heavenly! I recently ate them again while at my parents' place and they never cease to satisfy.
Like I said, I love all the fruit in summer. What do you like to make with fresh blueberries? I am picking up my peach order today, so I will be pretty busy with all those fuzzy guys for the next while.