Coan Culler of North has sold blueberries on her farm for more than 20 years. However, this year’s April freeze destroyed her crop, as it did so many others in The Times and Democrat region.

That doesn’t mean those of us wanting to seek out the tiny fruit have to do without. If you happen to come across some blueberries this year, fresh or frozen, try them in these delicious recipes, courtesy of Culler, who passes them out to her customers at U Pick Blueberries Culler Farm.

Blueberry Ice

3 cups orange juice

2 cups blueberries

2 bananas, speckled

In blender, place blueberries and bananas with 1-1/2 cup orange juice. Blend thoroughly. Pour into container. Add remaining juice to blender to wash down ingredients. This recipe needs no sugar and is very refreshing.

Blueberry Muffins

1-1/4 cup Jiffy mix

1-1/4 cup milk

1 egg

2-1/2 cups Post Bran Flakes

1/4 cup vegetable oil

1/2 cup sugar

1 cup blueberries

Mix milk and bran flakes. Let it sit for 3 to 4 minutes. Combine egg and vegetable oil. Combine sugar and Jiffy mix. Mix all ingredients together. Dip into cupcake pan. Bake 20 minutes at 400 degrees Fahrenheit.

Blueberry Dessert

Crust:

2 cups flour

1/2 cup brown sugar

1 cup margarine

1/2 cup nuts

Mix by hand and spread in 13x9-inch pan. Bake at 450 degrees Fahrenheit for 15 minute or until light brown. Cool for 25 minutes.

Filling:

1 large container Cool Whip

8 ounce package of cream cheese, softened

Fold cool whip and cream cheese together. Spread over crust.

Pie filling:

3 cups blueberries

3/4 cup sugar

1/2 cup water

Bring to a boil and thicken with 1 tablespoon cornstarch. Pour over mixture of cream cheese and Cool Whip.

Blueberry Bread

1/2 cup butter or margarine, softened

1-1/2 cup sugar

2 eggs

2-1/4 cups all purpose flour

1/2 teaspoon soda

1/2 teaspoon salt

1/2 cup buttermilk or soured milk

2-1/2 cups blueberries

1/4 cup flour

Cream butter and sugar together until fluffy. Add eggs one at a time, beating well after each addition. Combine 2-1/4 cups flour, soda and salt. Stir into creamed mixture alternately with soured milk. Beat until blended. Toss berries in 1/4 cup flour, folding carefully. Batter will be thick. Grease and flour 13x9x2-inch pan. Sprinkle top of batter with sugar. Bake at 350 degrees Fahrenheit for 35 to 40 minutes. Serve warm or cold.

Chicken Pasta Salad with Blueberries

Dressing:

1 cup fat free red wine vinegar dressing

Salad:

3 cups spiral pasta

2 cups cooked chicken, cubed

1 cup sliced celery

1 cup fresh blueberries

1 cup pea pods, trimmed, cut-in-half

1/2 cup finely chopped red pepper

1/4 cup chopped parsley

1/4 cup chopped red onion

1/4 cup red wine vinegar

2-3 tablespoons chopped fresh basil

Salt and pepper to taste

1/2 cup freshly grated Parmesan cheese

Cook pasta according to directions on package. About 1 minute before it is cooked, add the pea pods. Drain and rinse with cold water. To a large bowl, add pasta and pea pods along with the remaining salad ingredients, except Parmesan cheese. Toss with 1/2 cup red wine vinegar dressing. Cover; refrigerate several hours or overnight to blend flavors. Before serving, toss with remaining dressing and Parmesan cheese. Makes 12 servings.

From the Michigan Blueberry Growers Association Web site, www.blueberries.com.

Blueberry Cobbler

1 quart fresh or dry-pack frozen blueberries, rinsed and drained

1/2 cup granulated sugar

1 tablespoon corn starch

1/2 teaspoon grated lemon peel

1 teaspoon lemon juice

1/4 teaspoon cinnamon

1 cup unsifted all-purpose flour

1 tablespoon granulated sugar

1-1/2 teaspoons baking powder

2 teaspoons grated orange rind

1/4 teaspoon salt

3 tablespoons shortening

1/3 cup milk

1 egg

In medium saucepan combine blueberries, 1/2 cup sugar, corn starch, lemon peel, lemon juice and cinnamon. Cook over medium heat, stirring constantly, until mixture just starts to bubble. Lower heat and simmer about 5 minutes or until mixture has thickened, stirring frequently. In mixing bowl thoroughly combine flour, sugar, baking powder, orange rind and salt. Cut in shortening until mixture resembles coarse crumbs. In small bowl combine milk and egg. Beat slightly to combine. Pour all at once into flour mixture and stir just until all flour is moistened. Transfer hot blueberries to 2-quart baking dish.ˇDrop heaping tablespoons of biscuit dough into fruit. Bake at 400 degrees Fahrenheit for 20 to 25 minutes or until biscuits are browned. Serve with whipped cream or ice cream, if desired. Makes four to six servings.

From the Michigan Blueberry Growers Association Web site, www.blueberries.com.

Blueberry Cream Pie

1 9-inch deep dish pie shell, thawed

1 cup powdered sugar

1/4 cup granulated sugar

8 ounces of cream cheese

1 cup heavy whipping cream

3/4 cup chopped walnuts or pecans

21 ounces of blueberry pie filling

Press half of the chopped nuts into the pie shell and bake at 300 degrees Fahrenheit for 15 minutes or until golden brown. In a mixing bowl, mix powdered sugar and cream cheese until smooth and creamy. Set aside. In a seperate bowl, beat sugar and whipping cream until soft peaks form, then gently fold in cream cheese mixture. Pour entire mixture in cooled pie shell, and sprinkle with remaining chopped nuts. Chill in refrigerator. Top with blueberry pie filling.

From “The Lady & Sons, Too!” cookbook by Paula Deen.

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