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Blueberry cobbler, lemonade and smoothie recipes for Michiana berry pickers

Blueberry picking season is here, which means it’s time for blueberry cobbler, blueberry salad and blueberry lemonade. Check out these five recipes to use after your trip to the berry patch.


From Julie’s Eats and Treats.

This simple and sweet lemonade takes only 20 minutes to make.


  • 2 cups fresh blueberries
  • 3/4 cup granulated sugar
  • 2/3 cup fresh lemon juice
  • 4 cups cold water, divided
  • Lemon slices and blueberries for garnish


  1. Mix the blueberries, sugar and 1 cup of water in a blender. Blend at medium-high speed until the blueberries are completely pureed.
  2. Strain the blueberry mixture through a fine-mesh sieve to get rid of pulp, if desired.
  3. Combine the puree with the lemon juice and 3 cups of water.
  4. Stir and serve over ice. Add lemon slices or blueberries for garnish.



This salad combines two summer favorites — sweet corn and berries — plus an easy homemade dressing.


  • 6 ears fresh sweet corn, husked
  • 1 cup fresh blueberries
  • 1 small cucumber, sliced
  • 1/4 cup red onion, finely chopped
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeno pepper, seeded and finely chopped
  • 2 tablespoons fresh lime juice
  • 2 tablespoons extra virgin olive oil
  • 1 tablespoon honey
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon and a pinch salt


For salad:

  1. Boil water with a pinch of salt in a dutch oven.
  2. Add corn and cover. Cook five minutes or until the corn is tender.
  3. Let the corn cool.
  4. Cut corn from cobs.
  5. Mix corn, blueberries, cucumber, red onion, cilantro and jalapeno.

For dressing:

  1. Combine lime juice, oil, honey, cumin and 1/2 teaspoon salt in a jar.
  2. Cover jar and shake well until ingredients combine.
  3. Toss with salad.

Cover salad and refrigerate overnight. Serves six to eight people.


From Kate Moving Forward.


  • 1 cup flour
  • 1 1/2 cup sugar, divided
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 to 2/3 cup milk
  • 1/2 cup butter
  • 3 cups blueberries
  • 1 tablespoon lemon juice


  1. Preheat oven to 350 degrees.
  2. Melt butter in oven in a 2-quart, 8- by 11-inch baking dish.
  3. Mix flour, 1 cup of sugar, salt and baking powder.
  4. Add milk gradually until batter is smooth.
  5. Spoon batter into baking dish until the butter is covered.
  6. Mix the blueberries, 1/2 cup sugar and lemon juice in a saucepan over low heat until the sugar dissolves.
  7. Top the batter with the blueberry mixture.
  8. Bake for 35 minutes or until the crust is light brown. Serve warm with ice cream.


From Robyn’s View.

For the taste of fresh-baked blueberry pie without the two hours of prep time, try these blueberry crescent rolls.


  • 1 8-ounce package of refrigerated crescent rolls
  • 1/2 cup fresh blueberries
  • 1/4 cup powdered sugar
  • 1/4 cup butter, melted
  • 2 tablespoons raw sugar
  • Cream cheese (optional)


  1. Preheat oven to 375 degrees.
  2. Place the crescent rolls flat on a pizza pan.
  3. Mix blueberries and powdered sugar together in a small bowl, then spread the mixture over the wide end of each crescent roll.
  4. Put cream cheese on top of the blueberries (if desired), then roll up each crescent roll and seal the sides.
  5. Brush melted butter over the top of each roll and sprinkle with raw sugar.
  6. Bake the rolls 12 to 17 minutes.
  7. Let cool for 5 minutes, then sprinkle with more powdered sugar.


From As Easy As Apple Pie.


  • 1/3 cup rolled oats
  • 6 ounces fat-free Greek yogurt
  • 3/4 cup fresh or frozen blueberries
  • 1/2 cup water
  • 1 banana


  1. Place the uncooked oats in the blender and pulse until they’re finely ground.
  2. Add the rest of the ingredients and blend on high until the mixture is smooth.
  3. Add ice cubes to chill the smoothie if the blueberries and banana are fresh.
  4. Garnish with blueberries and serve immediately.

Makes two servings.

Follow Flavor 574’s board Blueberries on Pinterest.

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