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Blueberry Recipes

These recipes are a combination of our creations and some recipes we have found over the years! We hope that you enjoy them!

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If you have a recipe you would like to send us, send the recipe to championblueberries@gmail.com!

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Blueberry Muffin Mug Recipe

The perfect snack for any time of the day! It's healthy and light and cures those nightly sugar cravings!

Makes one serving**
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  1. Mix together 1 egg white and 2 tablespoons honey in a greased coffee mug.

  2. Add 1/4 cup oat flour,1/2 teaspoon of  baking powder, and 1/2 teaspoon nutmeg, and mix until combined.

  3. Add in about 3 tablespoons of our fresh blueberries.

  4. Microwave on high for 90 seconds (times may vary).

  5. Enjoy!

Blueberry Two Ingredient Sorbet

Beat the heat with this super easy blueberry sorbet! Our blueberries make this the ultimate summer treat!

Makes four servings**

  1. Add one pound of our frozen blueberries and 1/4 cup honey to a food processor and combine until evenly mixed.

  2. Transfer to a loaf pan and transfer to freezer until completely frozen.

  3. Enjoy!

 Easy Blueberry  Bread
 Easy Blueberry  Bread

This recipe is so yummy and only takes 9 ingredients!

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Ingredients:

  • 2 cups all-purpose flour (240g)

  • 2 tsp baking powder

  • 1/2 tsp salt

  • 1/2 cup butter (113g)

  • 2/3 cup brown sugar (133g)

  • 2 large eggs

  • 2 vanilla beans* (or 2 tsp vanilla extract)

  • 1 cup sour cream (8.8oz / 250g)

  • 2 cups fresh blueberries, or frozen ones thawed (340g)

This recipe is so yummy and only takes 9 ingredients!

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Ingredients:

  • 2 cups all-purpose flour (240g)

  • 2 tsp baking powder

  • 1/2 tsp salt

  • 1/2 cup butter (113g)

  • 2/3 cup brown sugar (133g)

  • 2 large eggs

  • 2 vanilla beans* (or 2 tsp vanilla extract)

  • 1 cup sour cream (8.8oz / 250g)

  • 2 cups fresh blueberries, or frozen ones thawed (340g)

This recipe is so yummy and only takes 9 ingredients!

​

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Ingredients:

  • 2 cups all-purpose flour (240g)

  • 2 tsp baking powder

  • 1/2 tsp salt

  • 1/2 cup butter (113g)

  • 2/3 cup brown sugar (133g)

  • 2 large eggs

  • 2 vanilla beans* (or 2 tsp vanilla extract)

  • 1 cup sour cream (8.8oz / 250g)

  • 2 cups fresh blueberries, or frozen ones thawed (340g)

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Makes 10 servings**

  1. Preheat oven to 350°F (175°C). Line a 9x5“ (23x13cm) loaf pan with parchment paper with an overhang on two opposite sides to easily lift the bread out of the pan after baking. Set aside.

  2. In a small bowl sift together flour, baking powder, and salt. Set aside.

  3. In a large bowl using a stand or handheld mixer fitted with a whisk or paddle attachment beat butter until soft. Add sugar and mix until light and creamy for about 2 minutes. Add eggs and vanilla* and mix until well combined. Alternately, add dry ingredients and sour cream and stir on low speed to combine. Begin and end with dry ingredients. Fold in blueberries. Transfer to the prepared pan and bake for about 55-65 minutes, until a toothpick inserted in the center comes out clean. 

  4. Let cool in the pan for 10 minutes then transfer with the paper to a wire rack and let cool to room temperature. Drizzle with sugar icing before serving, if desired. Store leftovers in an airtight container at room temperature up to 3 days.

Homemade Blueberry Pie

Nothing says America like a homemade blueberry pie! With our berries, this pie cures any sweet tooth. This pie is perfect for a 4th of July party. Try pairing it with vanilla ice cream! 

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Ingredients:

  • Pie dough for top and bottom 9-inch pie, chilled

  • 2/3 cup to 3/4 cup (130 to 150 grams) granulated sugar, adjusted according to sweetness of berries

  • 1/4 cup (30 grams) cornstarch

  • 2 teaspoons freshly grated lemon zest

  • 1/8 teaspoon ground allspice

  • 1/8 teaspoon ground cinnamon

  • 1/8 teaspoon kosher salt

  • 2 pounds (900 grams) fresh blueberries (about 6 cups)

  • 1 tablespoon butter, cut into small squares

  • 1 egg yolk

  • 1 tablespoon heavy cream

  • 1 tablespoon coarse sugar, for garnish

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Makes 1 pie**

  1. PREPARE BOTTOM CRUST

    1. Roll out half of the pie dough to fit an 8- or 9-inch pie dish. To prevent the dough from sticking and to ensure uniform thickness, roll from the center of the dough outwards and keep lifting up and turning the dough a quarter turn as you roll.

    2. Check for the correct size by inverting the pie dish over the dough. The dough should be about 2 inches larger than the dish.

    3. Being careful not to stretch the dough, fit into pie dish then trim dough to within 3/4-inch of the edge of the dish. Refrigerate while you make the pie filling.

  2. MAKE PIE FILLING

    1. Stir sugar, cornstarch, lemon peel, allspice, cinnamon and salt in a large bowl. Add blueberries and gently toss to combine. Transfer the blueberry filling to the prepared pie crust. Refrigerate while you prepare the lattice crust.

  3. ASSEMBLE AND ADD LATTICE CRUST

    1. Roll out the second half of dough to a similar size as before. Cut into 3/4-inch strips. Lay five strips over filled pie, parallel and equally spaced from one another.

    2. Carefully fold back the second and fourth strips then lay another strip of dough perpendicular to them. Unfold second and fourth strips over new strip. Fold back the first, third and fifth strips then lay another strip of dough perpendicular to them. Unfold the first, third and fifth strips over the new strip. Repeat until pie has been covered with a lattice crust. (Watch us do this in our video: how to make a lattice crust).

    3. Trim dough strips to 3/4-inch of the edge of dish. Fold edges of strips and bottom dough underneath itself, creating a thicker border that rests on the lip of the dish. Crimp edges.

    4. Dot the butter over the open areas of the lattice. Make egg wash by whisking egg yolk and cream together then brush over pie dough. Sprinkle tablespoon of coarse sugar over crust. Refrigerate pie 20 minutes or freeze for 5 minutes before baking.

  4. TO FINISH

    1. Heat oven to 400 degrees F. Position an oven rack in the lower third of the oven then place a baking sheet on rack. (The baking sheet will catch any drips from the pie while baking).

    2. Bake chilled pie on hot baking sheet for 20 minutes, reduce heat to 350 degrees F then continue to bake for 35 to 45 minutes, or until the crust is golden and juices in the filling are bubbling eagerly. If, while baking, the crust begins to brown too much, cover with aluminum foil and continue to bake until done.

    3. Cool 2 to 3 hours before cutting to allow filling to set.

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