Category Archives: Orchard Recipes

Blueberry Cobbler


2 cups blueberries
1/2 cup sugar – for berry mix
1 cup of sugar for flour mix
1 cup all-purpose flour
1 teaspoon baking powder
1/2 cup unsalted butter – melted
3/4 cup milk


Preheat the oven to 350 degrees F. Coat a 9 by 12-inch baking pan with Pam cooking spray.

In a bowl combine the blueberries and 1/2 cup of the sugar.

In a medium bowl combine the remaining 1 cup sugar, the flour, and baking powder.

In a large bowl wisk the butter and milk together. Gradually beat in the flour mixture until smooth. Pour the batter into the prepared pan, then pour the blueberries over the batter – do not stir or mix at this point. Bake until the top is golden brown – approximately 35 to 45 minutes.

Blueberry Sauce


1/3 cup of sugar
1 ½ tablespoons of flour
¼ teaspoon of salt
1 teaspoon lemon juice
1 cup of hot water
1 cup of blueberries
2 tablespoons of sweet butter
2 tablespoons of rum


Place a saucepan on your stove over medium heat. Combine the sugar, flour and salt in the saucepan. Gradually stir in the lemon juice and the hot water. Stir until the mixture begins to thicken. Add the blueberries and cook until thick.

Remove the pan from the heat and stir in the butter and rum. Serve warm. This is great for pancakes.

Wild Blueberry Pie



1 1/4 cups freshly picked blueberries
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
2 teaspoons fresh lemon juice
1 store bought frozen 9″ pie shell
1/3 cup brown sugar
1/3 cup cold sweet butter, cut into pieces
3/4 cup all-purpose flour for crust


Preheat the oven to 350 degrees F.

To make the pie filling: Toss the blueberries, 1/2 cup of granulated sugar, 1/3 cup flour, cinnamon and lemon juice in a bowl. Place the filling in the pie shell – do not overfill – see warning below.

Combine the remaining 3/4 cup flour, brown sugar and butter and mix to a coarse meal. Scatter over top of the pie – do not make too thick – see warning below.

Bake the pie until the juices thicken and the pie is golden brown, about 50 minutes. Tent the pie with foil if needed to prevent over-browning.

Warning: If you end up with too much filling or pie crust mix, refrigerate the excess get your butt ouside and pick more blueberries to make another pie for the freezer.

Blueberry Chip Scones


3 cups all purpose flour
½ cup of sugar
2 ½ teaspoons baking powder
½ teaspoon baking soda
6 tablespoons cold butter – COLD!!
1 cup vanilla yogurt
¼ cup of milk
1 1/3 cup dried blueberries – yes they need to be dried
2/3 cup white chocolate chips – I use Ghirardelli (only the best)


Preheat oven to 400 degrees F

In a large bowl mix the flour, sugar, baking powder and baking soda. Once fully mixed, cut in the cold butter until the mixture looks like coarse crumbs. Do not let the butter get warm. Combine the yogurt and milk – stir into the crumb mixture until all looks moist. Knead in the dried blueberries and white chocolate chips.

On a greased cookie sheet pat the dough mixture into about a 9” circle – do not roll the dough. Cut the circle into 8 equal wedges (just like pizza slices). Separate the wedges to allow proper cooking.

Bake the wedges on the cookie sheet in the preheated oven for approximately 20 – 25 minutes or until the tops are a golden brown.

This recipe has never failed to bring smiles.