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2 cups Rader Farms Wild Blueberries
1 3/4 cups rolled oats, quick or old-fashioned
1 1/2 cups all-purpose flour
3/4 cup brown sugar, firmly packed
1/2 cup chopped nuts
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)
3/4 cup margarine or butter; melted
1/2 cup granulated sugar
3 tablespoons water
2 tablespoons cornstarch
2 teaspoons lemon juice
Preheat oven to 350°F. Grease an 11x7-inch glass baking dish. Combine oats, flour, brown sugar, nuts, baking soda and salt. Add margarine, mixing until crumbly. Reserve 3/4 cup mixture; press remaining mixture onto bottom of prepared dish. Bake 10 minutes. Combine blueberries, granulated sugar and 2 tablespoons water. Bring to a boil, simmer 2 minutes, uncovered, stirring occasionally. Mix remaining 1 tablespoon water, cornstarch, and lemon juice; mix well. Gradually stir into blueberry mixture; cook and stir about 30 seconds or until thickened. Spread over partially baked base to within 1/4 inch of edge; sprinkle with reserved oat mixture. Bake 18 to 20 minutes or until topping is golden brown. Cool on wire rack; cut into bars. Store tightly covered.
1/2 cup Rader Farms Wild Blueberries
3 1/4 cups all-purpose flour, plus flour for rolling the dough
1/2 cup sugar, plus sugar for sprinkling
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon coarse salt
12 tablespoons (1 1/2 sticks) unsalted butter, cut into pieces
1/2 cup died crystallized ginger
1 teaspoon grated lemon zest
1 cup buttermilk
Scant 1/4 cup lemon curd
Preheat the oven to 400°F. Lightly grease a large baking sheet. Sprinkle flour on a pastry cloth or a work surface. Combine the flour, sugar, baking powder, baking soda, and salt in a large bowl. Cut in the butter with 2 knives or a pastry cutter until coarse crumbs form. Stir in the ginger, lemon zest, and buttermilk until the mixture is evenly moistened, then knead the dough in the bowl until it holds together. Turn the dough out onto the floured surface and roll out to 1/4-inch thickness. Cut out 20 scones with a 3-inch biscuit cutter. Put 1 teaspoon lemon curd in the center of 10 of the scones and spread it around, almost to the edge, with the back of the spoon. Push 5 or 6 blueberries into the lemon curd-covered dough and then top with another pastry. Pinch the edges together to seal. Sprinkle the tops of the scones with sugar and bake for 20 minutes or until a cake tester or toothpick poked in the center of the top half (not all the way to the lemon curd) comes out clean. Serve hot or transfer to a rack to cool. Store the scones in the refrigerator in a self-sealing plastic bag for up to 3 days.
1 cup Rader Farms Wild Blueberries
ground cinnamon for sprinkling
1/2 cup sugar, plus sugar for sprinkling
2 cups all-purpose flour
1 teaspoon coarse salt
2 teaspoons baking powder
6 tablespoons cold unsalted butter
1 large egg
1 cup buttermilk
Preheat oven to 400°F. Grease a muffin tin and sprinkle liberally with cinnamon and sugar. Sift together 1 3/4 cups of the flour, sugar, salt and baking powder. Cut in the butter with 2 knives or a pastry blender. Whisk together the egg and buttermilk and blend with dry ingredients until just combined – it will still be lumpy. Toss the blueberries in the remaining 1/4 cup flour and fold into batter. Fill the muffin cups to the top and sprinkle generously with cinnamon and sugar. Pour a little water into the empty cups if you are making 9 larger muffins. Bake for 20 to 25 minutes, until a cake tester comes out clean. Serve warm. Makes 12 3-inch muffins or 9 jumbo muffins.
2 cups Rader Farms Wild Blueberries, slightly thawed
3 cups low-fat vanilla yogurt
3 tablespoons lime juice
2 tablespoons sugar
1 1/2 teaspoons grated lime-zest, plus 4 strips lime zest for garnish
Line a large sieve with cheesecloth or coffee filters and set it over a bowl; spoon in yogurt. Place in the refrigerator to drain for about 30 minutes. Combine blueberries, lime juice, sugar and lime zest in a medium-sized saucepan. Stir over medium heat until the berries are just starting to break down and release their juices, approximately 2 to 3 minutes. Transfer to a bowl and refrigerate. Just before serving, add the drained yogurt to the cooled berries and stir to combine. Garnish with strips of lime zest. Serves 4.
3 cups Rader Farms Wild Blueberries
1 1/2 cups sugar
2 tablespoons butter, softened
1 egg
2 1/2 cups flour
3 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1 1/2 cups milk
Preheat oven to 400°F. Sprinkle 1/2 cup sugar evenly over blueberries and set aside. In a mixing bowl, cream butter with remaining sugar; beat in egg. Sift flour, baking powder, salt and cinnamon together. Add flour mixture and milk, alternately to batter. Blend well. Fold berries into batter. Spread the mixture evenly into a buttered 9-inch square pan. Bake for 25 minutes. Sprinkle with topping; bake for 10 more minutes or until toothpick comes out clean. Cut into squares and cool in pan.
Topping:
2 tablespoons butter, melted
1/4 cup sugar
1/4 cup flour
2 tablespoons brown sugar
1/4 teaspoon cinnamon
Mix all ingredients together with a fork until crumbly. May double topping recipe if heavier topping is desired.
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