Blueberry Potato Muffins
¾ cup milk
½ cup shortening
¼ cup margarine
1 cup sugar
½ cup brown sugar
2 eggs
2 tsp vanilla
3 cups all purpose flour
4 tsp baking powder
2 tsp baking soda
1 tsp salt
1 ½ cups Parks Blueberries
Preheat oven to 350˚F. Line 24 muffin cups with paper liners. Puree cooked potatoes with milk. In a stand mixer, cream together the potato mixture, shortening, margarine, sugar, brown sugar, eggs, and vanilla. In a separate bowl, sift together the flour, baking powder, baking soda and salt. Stir the dry ingredients into the wet, just enough to blend. Fold in the blueberries. Scoop into muffin tins and sprinkle the tops with sugar. Bake for 25-30 minutes or until golden brown, and a tester comes out clean. These muffins freeze wonderfully and defrost in about 30 seconds.
Blueberry Potato Loaf
1 Tbsp yeast
¼ cup warm water (110˚F) 
2 medium potatoes
2 cups water
¾ cup lard
1 cup sugar
2 eggs
2 tsp salt
5 ½ cups flour
1 Tbsp corn oil
1 cup Parks Blueberries
¼ cup brown sugar
½ tsp cinnamon
Stir yeast into warm water and rest. Peel, dice, and cook potatoes in salted water; drain, reserving 1 cup of potato water. Mash and reserve 1 cup of potatoes. Using a stand mixer, blend together the lard, sugar, eggs, and salt. Blend in the potatoes, potato water, and yeast. Switch to a dough hook. Knead in the flour until a soft ball forms. Coat the dough and the inside of a deep bowl with corn oil, cover and allow to rise in a warm (110˚F), moist place for approximately one hour. Grease two loaf pans. Punch the dough down and knead in the blueberries. Separate into the two pans. Sprinkle with a mixture of the brown sugar and cinnamon. Let rise for 30 minutes to one hour. Heat oven to 400˚F. Bake for 45-55 minutes or until golden and baked through.
Blueberry Cheesecake Bites
¾ cup chocolate (Oreo) crumbs 
¾ cup graham crumbs
⅓ cup margarine
8 oz. cream cheese, softened
300 mL sweetened condensed milk
⅓ cup lemon juice
1 tsp. vanilla
1 cup fresh Parks Blueberries or
1 cup Parks Blueberry Pie fill
Preheat oven to 400˚F. Grease two 13`x 9` mini-muffin trays. Using a food processor, cut together the chocolate and graham crumbs with the margarine. Press this crumb mixture by teaspoonful into the muffin tins. Bake for 10 minutes. Using a mixer, blend together the cream cheese, sweetened-condensed milk, lemon juice, and vanilla. Scoop by the tablespoonful over the crumb bases in the muffin tins. Top with teaspoonfuls of Parks Blueberry Pie Fill or an arrangement of fresh Parks Blueberries. Refrigerate or freeze until ready to serve.
Blueberry Collins Lemonade
¼ cup lemon juice
¼ cup blueberry juice 
2 Tbsp sugar
½ cup club soda
2 cups ice
1 lime, optional
In a blender, pour pulse together the lemon and blueberry juices, and the sugar. Add in the club soda and ice, and blend until slushy. Serve with slices of lime.
Triple Berry Salsa
1 fresh jalapeno pepper, optional
½ small red onion, minced
¼ cup fresh cilantro
2 green onions
1 small yellow bell pepper
1 medium tomato
¾ cup strawberries
1 ½ cups Parks Blueberries
¾ cup Raspberries
¼ tsp. salt
1 tsp. honey
2 tsp. lime juice
2 tsp. orange juice
1 tbsp. vinegar
1 tbsp. olive oil
Finely mince the jalapeno pepper, red onion, and cilantro. Chop the green onions, bell pepper, tomato, and strawberries. Toss the minced and chopped ingredients together with the blueberries and raspberries. In a separate bowl, whisk together the salt, honey, lime and orange juices, vinegar, and oil. Drizzle this dressing over the salsa and let stand at room temperature for up to 3 hours before serving.
Blueberry Strawberry Salad
1 Tbsp butter
1 Tbsp brown sugar
½ cup pecans
½ cup cream cheese, softened
½ cup sour cream
2 Tbsp sugar
¼ tsp vanilla or almond extract
1 cup Parks Blueberries
1 cup strawberries
In a small, hot pan, melt the butter and brown sugar together. Toss in the pecans and stir to coat. Leave over medium-low heat, tossing occasionally, long enough to toast the nuts and candy them with the sugar mix. Meanwhile, blend together the cream cheese, sour cream, sugar and vanilla. Layer the strawberries, blueberries, and cream mixture in serving dish(es). Top with the hot pecans.
Blueberry Butter Tarts
12 unbaked tart shells
1&1/2cup Parks Blueberries 
1 egg
½ cup corn syrup
1 tsp. lemon juice
¾ tsp. vanilla
⅓ cup brown sugar
1 tbsp. all purpose flour
3 tbsp. melted butter
Preheat oven to 350F. Divide blueberries equally among the tart shells.
In a large bowl, whisk together the egg, corn syrup, lemon juice and vanilla.
In a separate bowl, combine the sugar and flour, then stir it into the egg mixture.
Add the melted butter. Pour over the blueberries, filling each tart shell right to the top.
Bake on the bottom oven rack, until bubbly and slightly crust on top, approximately 18-23 minutes.
