It's Blueberry Time!! - WLOX.com - The News for South Mississippi

Nancy's Corner

It's Blueberry Time!!

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Saturday is the Blueberry Jubilee in Poplarville.  It's a great day to have some family fun, tour the MSU Experiment Station and sample those wonderful little jewels, blueberries.  They are low in calories, full of antioxidants and a good source of Vitamin C.

Remember to not wash blueberries before freezing.  It makes the skin tough on the berries.  Simply pick the berries and place them in a freezing container.  When you are ready to use them, that's when you wash the berries; just before you cook or eat them. 

Try these delicious recipes for blueberries.

Blueberry Drop Cookies   

  • 2 c. all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 c. shortening
  • 1/4 c. milk
  • 1 egg
  • 1 c. white sugar
  • 1 tsp. almond extract
  • 1 1/2 tsp. lemon zest
  • 1 c. fresh blueberries

In a large mixing bowl, cream the shortening, sugar, egg, milk, almond extract and lemon zest.  Mix well after the addition of each ingredient.  Combine the flour, baking powder and salt; blend into the sugar mixture.  Fold in the blueberries.  Cover and chill for 4 hours.

Preheat oven to 375.  Drop dough by teaspoonfuls onto ungreased cookie sheets, about 1 1/2 inches apart. Bake 12-15 minutes in the preheated oven.  Let the cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Blueberry Cream Muffins  

  • 4 eggs
  • 2 c. white sugar
  • 1 c. vegetable oil
  • 1 tsp. vanilla extract
  • 4 c. all-purpose flour
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 2 c. sour cream
  • 2 c. blueberries

Preheat oven to 400.  Grease 24 muffin cups or line with paper muffin liners. In large bowl beat eggs, gradually add sugar while beating.  Continue beating while slowly pouring in oil.  Stir in vanilla. 

In a separate bowl, stir together flour, salt and baking soda. Stir dry ingredients into egg mixture alternately with sour cream.  Gently fold in blueberries. 

Scoop batter into prepared muffin cups. Bake in preheated oven for 20 minutes.

Blueberry Lemonade

  • 1 c. water
  • 2 c. white sugar
  • 2 1/4 c. fresh lemon juice
  • 7 c. cold water
  • 2 c. ice
  • 3/4 c. blueberries

Boil one cup of water with the sugar in a saucepan over medium-high heat, stirring until the liquid becomes clear.  Remove from heat and stir in the lemon juice.  Pour 7 cups of cold water and ice into a serving pitcher.  Add the lemon syrup and blueberries; stir until you get a "purple-ish" color.  

Blueberry Banana Salad

  • 2 c. sliced firm bananas
  • 1 1/2 c. fresh blueberries
  • 1 (11 oz.) can mandarin oranges, drained
  • 1/2 c. miniature marshmallows
  • 2 Tbsp. flaked coconut
  • 1/2 c. sour cream

In a bowl, combine the bananas, blueberries, oranges, marshmallows and coconut.  Gently fold in the sour cream.  Refrigerate leftovers.

Fruit Salad with Pudding

  • 1 (20 oz.) can pineapple chunks
  • 1 (8 oz.) can crushed pineapple, undrained
  • 1 c. sour cream
  • 1 (3.4 oz.) pkg. instant vanilla pudding mix
  • 2 medium ripe bananas, sliced
  • 2 c. fresh blueberries or frozen blueberries, thawed
  • 2 ripe peaches, peeled and sliced
  • 2 c. sliced fresh strawberries
  • 1 c. seedless green grapes
  • 1 c. seedless red grapes
  • Fresh mint

Drain pineapple chunks, reserving juice; refrigerate pineapple.  Add water if necessary to measure 3/4 c.  In a bowl, combine the juice, crushed pineapple, sour cream and pudding mix until blended.  Cover and refrigerate for at least 3 hours. In a large bowl, combine the bananas, blueberries, peaches, strawberries, grapes and pineapple chunks.  Spread pudding mixture over the top.  Garnish with mint if desired.

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