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Picking Conditions

The 2009 crop was very nice and sweet.  The blueberry bushes look to be in good shape going into the winter.  With luck we will have as nice a crop again in 2010.

We always have plenty of frozen blueberries available.

Mrs. Parks’ Blueberry Cookbook

If you’re looking for a really great collection of Blueberry recipes, stop by our store for a copy of Mrs. Parks Blueberry Cookbook. It is chock full of every wonderful recipe we’ve printed since we first opened. Diane is usually around (where else would she be?!) and would be happy to sign a copy for you.

Individual Serving Blueberry Buckle

Topping:
¼ cup white sugar
¼ cup packed brown sugar
½ cup all purpose flour
4 tablespoons butter

To prepare:
Combine all ingredients and mix using your fingers. Place in Refrigerator until later.

Bottom:
4 tablespoons butter
5 tablespoons white sugar
1 egg
1 cup all purpose flour
1 teaspoon baking soda
½ cup buttermilk or whole milk

To prepare:
Cream butter and sugar first. Then add the egg. Mix together. Place all dry ingredients together in a bowl. Add the dry ingredients to the butter, sugar, egg mixture together with the milk. Mix just until combined. Place in fridge for about 30 minutes.

Filling:
4 cups Parks blueberries
1 tablespoon lemon juice
1 tablespoon flour
3 tablespoons white sugar

To prepare:
Add all ingredients together and mix carefully.

Cooking:
Grease 8 ramekins. Add ¼ cup of the batter bottom to each dish. Make sure to smooth it out to cover the bottom of the dish. Add ½ cup of the filling to each and cover with ¼ cup of the topping. Bake at 350 F for 30 to 35 minutes. At this time the top should be browned and the blueberries bubbling through. Cool for 20 minutes and serve warm. Enjoy!

Whole Wheat Blueberry Bars

Crust:
1 1/3 cups whole wheat flour
½ teaspoon baking soda
½ teaspoon salt
1 cup packed brown sugar
2 tablespoons softened butter
2 tablespoons oil
1 large egg
1 teaspoon vanilla

Mix all dry ingredients together. Beat together the wet ingredients and then add the dry ingredients to it. Using only 2/3 of the dough, transfer it to a greased 8 X 12 inch baking dish. Press this down firmly and evenly. Preheat oven to 350 degrees then bake for approximately 15 minutes or until crust is puffed and golden.

Filling:
½ cup white sugar
2 tablespoons all purpose flour
1 teaspoon lemon zest
2 cups Parks blueberries
1 tablespoon lemon juice

(If you want you could also come in and buy our Parks blueberry pie fill if you are in a pinch for time)
To prepare filling:
Stir together sugar, flour and lemon zest.
Combine Parks blueberries and lemon juice in a saucepan and cook over medium heat until berries begin to break down. Add the sugar, flour, lemon mixture prepared earlier and cook until thickens.
Pour the hot filling over the crust.

Topping:
Take remaining dough from crust you made earlier and work approximately 3 tablespoons of flour into it, until it becomes coarse looking. Then sprinkle this over top of the filling
Place back in oven for another 15 – 20 minutes. Let stand to cool and dust with icing sugar.
Serve warm and don’t forget the ice cream!

Blueberry Cornmeal Pancakes

1 cup milk
½ cup water
1 cup flour
½ cup ground cornmeal
1 tsp. baking powder
½ tsp. baking soda
¼ tsp. salt
½ cup fresh or frozen Parks Blueberries

Mix all the ingredients together until smooth. Then add the blueberries and mix to evenly distribute the blueberries. Pour approximately ¼ cup of batter onto hot griddle and cook until lightly golden on the bottom then flip and finish cooking. They go well with the blueberry syrup recipe (see below).

Blueberry Syrup

2 cups fresh or frozen Parks Blueberries
1 ½ cups water
1 ½ cups sugar
½ tsp. lemon juice

If using frozen blueberries thaw them.  Mix all of the ingredients in blender until smooth then serve and enjoy. It is fantastic on pancakes and on ice-cream.

Blueberry Custard Cake

Base:
1/3 cup margarine
½ cup brown sugar
1 egg
2 cups all purpose flour
1 tsp. baking powder
¼ tsp. saltCustard Filling:
1 ½ cups sugar
½ cup margarine
2 eggs
½ cup all purpose flour
4 cups Parks Blueberries

Cinnamon Sugar Topping: ¼ cup sugar, 1 tsp. cinnamonBase: Preheat oven to 350 degrees F. Grease a 13”x9” glass or corning dish. Beat together the margarine, sugar and egg. In a separate bowl stir together the flour, baking powder, and salt. Beat the mixtures together to form a crumbly dough. Set aside 1 cup; press the balance into the greased dish.

Custard Filling: Beat the sugar, margarine, and eggs until fluffy. Dust the blueberries with the flour and fold them in. Spoon over the base.

Topping: Sprinkle the reserved crumb base over the filling, followed by the sugar and cinnamon. Bake for 45-50 minutes or until a tester comes out clean. Cool and serve.

Creamy Blueberry Soup

3 cups chicken stock
4 medium potatoes
4 green onions
2 cup Parks Blueberries
½ cup sour cream
½ cup milk

In a large saucepan, heat the chicken stock. Peel and halve the potatoes. Cut the onions in ½” sections.
Add the potatoes and onions to the stock. Bring to a boil, then simmer for 30-45 minutes, or until the potatoes are cooked. Add the blueberries and simmer until the skins start to split. Puree using a hand-held blender. Add the sour cream and milk (additional milk may be added for a thinner consistency.) Ladle and enjoy!

Chilled Blueberry Soup

2 cups Parks Blueberries
1-½ cups water
1/3 cup sugar
¼ tsp. lemon juice
1 cinnamon stick
3/4 cup sour cream

Combine the blueberries, water, sugar, lemon juice and cinnamon stick in a medium saucepan. Bring to a boil and then simmer for 15 minutes. Remove the cinnamon stick and blend with a handheld blender. Chill for 3-4 hours. Just before serving, stir in the sour cream.

Blueberry Yogurt Soup

2-½ cups Parks Blueberries, divided
¼ cup milk
1 cinnamon stick
1 Tbsp. cornstarch
1 cup vegetable broth
1 cup plain yogurt
1 pinch of salt
2 Tbsp. sugar

Place 2C of blueberries, the cinnamon stick, vegetable broth, salt and sugar in medium saucepan. Bring to a boil, then reduce to a simmer for 5 minutes, or until the berries begin to burst. Remove the cinnamon stick and puree the berry mixture using a hand held blender. Mix the milk and cornstarch together and then stir into the blueberry mixture. Cook over medium heat, stirring until slightly thickened. Remove from heat and allow to cool for 5 minutes. Stir in the yogurt. Cover and chill. Ladle into bowls and garish with the reserved 1/2C of blueberries.

Instant Blueberry Crème Brûlé

1 cups of parks blueberries
1 cup of sour cream or yogurt
¼ tsp. of vanilla
½ cup of brown sugar

Preheat broiler.  Spoon the blueberries into 4 - 4 ounce oven proof ramekins.  Stir the sour cream (or yogurt) and vanilla together and spoon over berries.  Sprinkle the brown sugar over the sour cream covering it completely.  Broil 2-3 minutes allowing the brown sugar to melt and caramelize but not burn.