Picked some blue berries today.

Went to a farm about an hour away today to pick berries. My bushes did horrible and I need some yummy blue berrieness.

Yum....

Try the Kent Rollins pancake recipe.....and throw those in .

Tried his pancake recipe....and was very flavorful.

Good deal. Mine are winding down fast

Always have had a hard time growing them and I know it’s the soil but those look outstanding

My Rabbiteyes are just about ready...another week.

I'm going to make lots of jam, wine, cookies, and blueberry buckle.

Between my sister in law and myself we picked about 31-33 lbs. She's an absolute picking machine. She was out-picking me 2-1.

I ate about 2 lbs while picking today. I'm going to have funny looking poop tomorrow.

elk can I have your blueberry cookie recipe, please?

Cookies
½ cup salted butter
¾ cup brown sugar
1 egg
1 teaspoon vanilla
1 cup + 2 tablespoons flour
1; cup old fashioned oats
½ teaspoon baking soda
¼ teaspoon salt
1 cup fresh blueberries halved if super large
Cream Cheese Frosting
3 ounces cream cheese softened
1 tablespoon butter softened
1 ½ cups powdered sugar
1 teaspoon vanilla


INSTRUCTIONS

Preheat oven to 350°F and line baking sheets with parchment paper.
Cream the butter and brown sugar until light and fluffy.
Beat in the egg and vanilla.
Add the flour, oats, baking soda and salt and mix well.
Gently stir in the blueberries.
Use a medium-sized cookie scoop to form 12-15 cookies.
Bake for 10-12 minutes, or until golden brown; let cool completely on a wire rack.
Make the frosting: Beat the cream cheese and butter until fluffy. Beat in the powdered sugar and vanilla until smooth.
Spread liberally over the cooled cookies.




I'll also sometimes take lemon zest, or 1-2 teaspoons of lemon juice and add the to the cookies.

Here is my favorite recipe...

Ingredients
1 cup all-purpose flour
1/2 teaspoon baking powder
1/8 teaspoon salt
1 box instant vanilla pudding mix
1/3 cup unsalted butter, softened
1/3 cup + 1 tablespoon granulated sugar
1/3 cup frozen blueberries
1/2 cup dairy-free white chocolate chips


Preheat your oven to 400°F. In a small bowl, whisk together the flour, baking powder, and salt, pudding mix.
Either in the microwave or on the stovetop, thaw the frozen blueberries until they are soft and jammy. If using the microwave, this should take about 30 seconds on high heat. If using the stovetop, it should take about 2-3 minutes on medium heat.
Let the blueberries cool for about 2-3 minutes. While they are cooling, use an electric mixer or a stand mixer to cream together the butter and sugar until the mixture is noticeably lighter in color and fluffy.
Add the blueberries to the butter and sugar and cream at a high speed. Make sure the blueberries get “mashed” into the mixture so that they are pureéd and fully combined with the butter and sugar. The mixture should be a deep purple color.
Gradually fold the dry ingredients in with the wet ingredients to form a dough. Mix in the white chocolate chips.
Chill the dough in the freezer for 30 minutes before shaping into 12 balls.


1 key is to use frozen berries. You really get the juices to pop when they thaw.

Bake the cookies for 10-13 minutes or until they are slightly brown on the edges. Let cool on a cooling rack for 5-10 minutes.

Thank you! They sound good.

You're welcome. The second one is supposed to be a vegan version, but I adapted it to non-vegan. I still use the non-dairy white chocolate chips most of the time. Regular white chocolate chips work just as well.

We have been growing blueberries for a few years now in peat moss bales. We have had very good luck growing them that way. Hard to beat picking your own as opposed to store bought.