Blueberry Hill

organic blueberry farm

222 Tanyard Road, Greenville, SC.  29609


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Brownie 'n Berries Dessert Pizza



box Betty CrockerŽ Gluten Free brownie mix


Butter and eggs called for on brownie mix box


package (8 oz) cream cheese, softened


cup sugar


teaspoon vanilla


cups sliced fresh strawberries


cup fresh blueberries


cup fresh raspberries


cup apple jelly

ˇ  Heat oven to 350°F (or 325°F for dark or nonstick pan). Grease bottom only of 12-inch pizza pan with cooking spray or shortening.

ˇ  2 In large bowl, stir brownie mix, butter and eggs until well blended. Spread in pan.

ˇ  3 Bake 18 to 20 minutes or until toothpick inserted 2 inches from side of pan comes out clean or almost clean. Cool completely, about 1 hour.

ˇ  4 In small bowl, beat cream cheese, sugar and vanilla with electric mixer on medium speed until smooth. Spread mixture evenly over brownie base. Arrange berries over cream cheese mixture. Stir jelly until smooth; brush over berries. Refrigerate about 1 hour or until chilled. Cut into wedges. Store covered in refrigerator.

Blueberry Salad (for diabetics)


1 sugar free, vanilla pudding mix , a 4 serving package
1 Gelatin, lemon, sugar free, dry mix, a 4 serving package
1/3 cup Milk, nonfat/skim, dry
3/4 cup plain nonfat yogurt
1 cup crushed pineapple, canned with juice , undrained
3/4 cup cold water
3/4 cup whipped fat-free topping (Cool Whip)
2 large bananas , diced, about 2 cups
1 1/2 cup Blueberries, fresh


1 Combine dry pudding mix, dry gelatin, and dry milk powder.
2 Mix in yogurt, undrained pineapple, and water with a wire whisk.
3 Fold in the Cool Whip Free and add the bananas and blueberries.
4 Cover, refrigerate for at least 15 minutes, stir once more, and serve.

Additional Information

Sprinkle 1 teaspoon lemon juice or Fruit Fresh on the bananas to prevent them from going brown.


Blueberry Rhubarb Pie


15 ounce pkg. refrigerated pie crust or homemade 2 crust
2 cups cut-up rhubarb
2 cups blueberries
3/4 cup sugar
1/4 cup flour
1/8 teaspoon nutmeg
1 dash salt


Prepare pie crust according to pkg. directions for 2 crust pie or make homemade pastry for 2 crust 9" pie. Heat oven to 400Ff. In large bowl, combine all filling ingredients. Toss lightly. Spoon into crust-lined pan. Top with second crust. Seal edges and flute. Cut slits in top crust. Bake at 400 F. for 40-45 minutes or until golden brown. Cover edge of crust with strips of foil after 15-20 minutes of baking to prevent excessive browning.


Blueberry Zucchini Bread


  • 3 eggs, lightly beaten
  • 1 cup vegetable oil
  • 3 teaspoons vanilla extract
  • 2 cups white sugar
  • 2 cups shredded zucchini
  • 3 cups all-purpose flour (or half whole wheat, half AP)
  • 1 teaspoon salt
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 tablespoon ground cinnamon
  • 2 cups blueberries (frozen do fine)


  1. Preheat oven to 350 degrees F. Lightly grease 4 mini-loaf pans.
  2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.
  3. Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 20 minutes in pans, then turn out onto wire racks to cool completely.
  4. NOTE: If you do not cool them in the pan, they will not come out!  I also made these as muffins (bake time:30 min) and like them even better that way.

Blueberry Salad Dressing

Ingredients for the Blueberry Dressing:

6oz plain fat free yogurt

2 tbsp honey

3 oz blueberries

1 tbsp lemon juice

Pinch of salt



1)      Put all the ingredients into a blender.

2)      Puree until nice and smooth.

3)      As yogurts and blueberries vary in flavor, adjust the dressing to taste. If it is too sweet, add a little lemon juice, or if too sour, some honey, adding about a teaspoon at a time of either until the dressing is balanced.  Also, if the flavors seem flat, add a tiny bit more salt.

4)      The dressing will keep for up to 5 days refrigerated. Just let it return to room temperature and give it a very good stir before serving.

Note: This dressing looks best drizzled atop a composed salad. I would not recommend it for a tossed salad.


1/2 c. butter

1 c. packed brown sugar

3/4 c. granulated sugar

2 eggs

2 1/4 c. flour

2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. baking soda

1 1/2 tsp. cinnamon

1 1/2 tsp. nutmeg

1 c. quick cooking oats

1 c. chopped nuts

10 oz white chocolate chips

1 c. fresh or frozen blueberries


Cream butter until soft and fluffy. Gradually stir in sugars. Beat in eggs. Stir in remaining ingredients. Fold in blueberries. Drop dough by heaping spoonful onto a cookie sheet.

Bake at 375 degrees for 10 to 12 minutes or until cookies are lightly browned.

NOTE: Frozen berries are easier to work with.

Blueberry Crumb Bars

these are great with frozen berries and are not overly sweet like some


  • 1 cup white sugar
  • 1 teaspoon baking powder
  • 3 cups all-purpose flour
  • 1 cup shortening
  • 1 egg
  • 1/4 teaspoon salt 
  • 1 pinch ground cinnamon 
  • 4 cups fresh or frozen blueberries
  • 1/2 cup white sugar
  • 3 teaspoons cornstarch


  1. Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
  2. In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
  3. In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
  4. Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.


1 c. sugar

1/2 c. mixed shortening and butter

1/2 tsp.  lemon juice

1 egg

2 c. flour

1/4 c. milk

2 tsp. baking powder

1/2 tsp. salt

3/4 - 1 c. blueberries (frozen berries are fine)

Pecan  halves 


Cream sugar, shortening and lemon rind until well blended; add egg and beat well. Sift dry ingredients together, add with milk. Fold in blueberries; drop on greased cookie sheet. Top with nut halves, if desired. Bake for 12-15 minutes at 350 degrees. Yield: 2 dozen.

Lemon Blueberry Bread


  • 1/3 cup melted butter
  • 1 cup white sugar
  • 3 tablespoons lemon juice
  • 2 eggs
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup chopped walnuts
  • 1 cup fresh or frozen blueberries


  1. Preheat oven to 350 degrees F. Lightly grease an 8x4 inch loaf pan.
  2. In a mixing bowl, beat together butter, 1 cup sugar, juice and eggs. Combine flour, baking powder and salt; stir into egg mixture alternately with milk. (To keep berries from sinking or clumping, toss with flour before adding them to the batter.) Fold in nuts, and blueberries. Pour batter into prepared pan.
  3. Bake in preheated oven for 50 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 10 minutes. 

Best Blueberry Bread Pudding


* 2 cups granulated sugar
* 5 large beaten eggs
* 2 cups milk
* 2 teaspoons pure vanilla extract
* 6 cups cubed bread
* 8 oz cream cheese, cut into 1 inch cubes
* 2 cups blueberries
* 1 cup packed light brown sugar
* 1/4 cup (1/2 stick) butter, softened
* 1 cup chopped pecans

For the sauce:

* 1 cup granulated sugar
* 1/2 cup (1 stick) butter, melted
* 1 egg, beaten
* 2 teaspoons pure vanilla extract


Preheat the oven to 350 degrees F. Grease a 13 by 9 by 2-inch pan.

Combine cubed bread, cubed cream cheese and blueberries and toss lightly. Mix together granulated sugar, eggs, and milk in a bowl; add vanilla. Pour over cubed bread mixture and let sit for 10 minutes.

In another bowl, mix and crumble together brown sugar, butter, and pecans.

Pour bread mixture into prepared pan. Sprinkle brown sugar mixture over the top and bake for 45 minutes, or until set. Remove from oven.

For the sauce:

Mix together the granulated sugar, butter, egg, and vanilla in a saucepan over medium heat. Stir together until the sugar is melted. Pour over bread pudding. Serve warm

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