Blueberry Peach Cobbler Recipe



5 pounds peaches, peeled, pitted, and sliced
2 tablespoons fresh lemon juice
1 cup granulated sugar, divided
3/8 teaspoon salt, divided
6.75 ounces (about 1 1/2 cups) plus 2 tablespoons all-purpose flour, divided
Cooking spray
1 teaspoon baking powder
1/2 cup butter, softened
2 large eggs
1 teaspoon vanilla extract
3/4 cup buttermilk
2 cups fresh blueberries
2 tablespoons sugar


1. Preheat oven to 375°.

2. Place peaches in a large bowl. Drizzle with juice; toss. Add 3/4 cup granulated sugar, 1/8 teaspoon salt, and 2 tablespoons flour to peach mixture; toss to combine. Arrange peach mixture evenly in a 13 x 9-inch glass or ceramic baking dish coated with cooking spray.

3. Weigh or lightly spoon 6.75 ounces flour (about 1 1/2 cups) into dry measuring cups; level with a knife. Combine 6.75 ounces flour, remaining 1/4 teaspoon salt, and baking powder in a bowl, stirring well with a whisk. Place the remaining 1/4 cup granulated sugar and butter in a medium bowl, and beat with a mixer at medium speed until light and fluffy (about 2 minutes). Add eggs, 1 at a time, beating well after each addition. Stir in vanilla extract. Add flour mixture and buttermilk alternately to butter mixture, beginning and ending with the flour mixture, beating just until combined. Stir in blueberries.

4. Spread batter evenly over peach mixture; sprinkle with sugar. Place baking dish on a foil-lined baking sheet. Bake at 375° for 1 hour or until topping is golden and filling is bubbly.

Frozen Yogurt Covered Blueberries Recipe

Serves: 2

•- 1 (6 oz) Container of fresh blueberries
•- 1 (6 oz) container nonfat blueberry Greek yogurt. NOTE: I have also used honey, vanilla and strawberry. All are delish!


1.Start by washing your blueberries and lining a small baking sheet with parchment or wax paper.
2.Using a toothpick, dip each blueberry into the Greek yogurt and swirl until the blueberry is nicely coated with yogurt. Place on baking sheet. Continue this until all blueberries are coated.
3.Place baking sheet into freezer, and let freeze for at least an hour.
4.After about an hour, your Frozen Yogurt Covered Blueberries can be placed in a ziplock baggie and stored in the freezer. Take out what you need for snack time and enjoy!

Blueberry Upside Down Cake Recipe

4 tablespoons butter, melted, plus more for soufflé dish
1/3 cup plus 3 tablespoons light-brown sugar
1 1/2 cups blueberries, picked over and cleaned
3/4 cup cake flour (not self-rising)
1 teaspoon baking powder
1/4 teaspoon salt
1 large egg
1/4 cup milk, room temperature

1. Heat oven to 350 degrees. Butter a 1-quart, 5 1/2-inch-diameter soufflé dish. Pour 2 tablespoons melted butter into the soufflé dish. Sprinkle 3 tablespoons brown sugar over butter. Scatter 1 cup blueberries over sugar. Set aside.
2. In a medium bowl, whisk together flour, baking powder, and salt. In another medium bowl, whisk together remaining 2 tablespoons butter, remaining 1/3 cup brown sugar, and the egg. Whisk the milk into the egg mixture. Add flour mixture; whisk until batter is smooth.
3. Pour half the batter into soufflé dish. Sprinkle remaining 1/2 cup blueberries over batter. Spread remaining batter over blueberries. Bake until a cake tester inserted in the middle of the cake comes out clean of batter, about 45 minutes. Immediately unmold cake, inverting it onto a serving dish. Serve warm with whipped cream if desired.

Recipe modified from: marthastewart.com

Lemon Blueberry Muffins


Monday, July 11th is National Blueberry Muffin Day so be sure to try out this great recipe and share with your family and friends! Tag us in your pictures on Facebook or Instagram so we can see your blueberry creations! Although this is not our farm recipe for blueberry muffins these are very easy to make and can be made with your left over Southern Hill Farms blueberries!

For the muffins:
•2 cups all-purpose flour
•1 1/2 teaspoons baking powder
•1/2 teaspoon salt
•1/2 cup unsalted butter, at room temperature
•1 cup granulated sugar
•2 teaspoons lemon zest
•2 large eggs, at room temperature
•1 teaspoon vanilla extract
•2 tablespoons fresh lemon juice
•1/2 cup whole milk, at room temperature
•1 cup blueberries, fresh or frozen

For the lemon glaze:
•1 cup powdered sugar
•2 tablespoons fresh lemon juice


1.Preheat oven to 350 degrees F. Lightly grease a muffin tin with nonstick cooking spray or line with paper muffin liners.
2.In a small bowl, whisk together flour, baking powder and salt. Set aside.
3.In another small bowl, combine sugar and lemon zest. Rub the sugar and lemon zest together with your fingers until fragrant.
4.In the bowl of a stand mixer, beat butter and sugar together until light and fluffy. Add eggs, vanilla, lemon juice, and milk. Mix until combined. Add flour mixture and mix on low until just combined. Gently stir in the blueberries.
5.Divide batter evenly into 12 muffin cups. Bake for 23 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove from oven and let muffins cool on a wire rack.
6.While the muffins are cooling, make the lemon glaze. In a small bowl, whisk together the powdered sugar and lemon juice. Drizzle the glaze over the muffins. Let the muffins sit until the glaze sets. Serve!

Recipe Courtesy of: http://www.twopeasandtheirpod.com/lemon-blueberry-muffins

Red, White and Blue(berry) Fourth of July Recipe!

Red-White-and-Blue-Strawberry-Cheesecake-Bites 20
• 10 large strawberries
• 40 blueberries
• 4 oz. cream cheese, softened
• 1/4 c. confectioner’s sugar
• 1/8 to 1/4 tsp. almond extract


1. Place softened cream cheese, confectioner’s sugar, and almond extract in a small bowl; stir until well combined and smooth. Chill for about 10 to 15 minutes.
2.While cream cheese mixture chills, rinse strawberries and pat dry with paper towels. Leaving leaves on, slice each strawberry in half lengthwise and set aside on a plate or serving platter with the cut side up. {If strawberry halves do not sit level on the platter, cut a very tiny slice from the rounded side of the berry half to create a flat spot for it to sit upon.}
3.Spoon cream cheese mixture into a piping bag fitted with a large star tip. {If you don’t have a piping bag, you can use a zip-top baggie. Cut off one of the bottom corners of the bag and use it to pipe through.} Pipe cream cheese mixture onto each of the strawberry halves.
4.Top each strawberry half with two blueberries. Serve immediately or refrigerate for up to about 3 hours.
Recipe Courtesy of: http://www.thekitchenismyplayground.com/2015/06/red-white-blue-strawberry-cheesecake-bites.html#wjSwvsokmwX8LTMX.99

Savory Blueberry Pizza Recipe


•1 pound pizza dough
•1-1/2 cups grated mozzarella cheese, divided
•1/2 cup crumbled gorgonzola cheese
•4 ounces diced pancetta (can also use bacon or ham if pancetta is not available), cooked and drained
•1/4 cup thinly sliced red onion
•1 cup fresh blueberries
•1/4 cup thinly sliced fresh basil
•Freshly ground black pepper

1.Preheat oven to 450°F.
2.Lightly flour a work surface.
3.Pat and stretch dough into a 10 x 14-inch oval; place on a large baking sheet.
4.With a fork, pierce dough in several places.
5.Leaving a 1-inch border, sprinkle dough with half the mozzarella, the gorgonzola, pancetta and red onion.
6.Bake until crust is golden brown, 12 to 14 minutes.
7.Sprinkle blueberries and remaining mozzarella over pizza; bake until cheese is melted and crust is golden brown, about 2 minutes longer.
8.Remove from oven; top with basil and pepper. Enjoy!

recipe courtesy of: blueberrycouncil.org

Blueberry Cream Cheese Breakfast Braid Recipe

•1 (8 oz.) tube, crescent dough sheet
•4 oz. cream cheese
•¼ c. granulated sugar, divided
•2 c. (1 pint) fresh or frozen blueberries (Use your fresh or frozen SHF Blueberries!)
•1 Tbsp. corn starch
•¼ c. sliced almonds
•2 Tbsp. turbinado or raw sugar
•1 c. powdered sugar
•3 Tbsp. cream cheese
•1-2 Tbsp. milk

1.Preheat oven to 375 degrees. Line a baking sheet with parchment paper.
2.On parchment paper, roll out the crescent dough, and pinch together any holes or perforations.
3.On a bowl, cream together the 4 oz. of cream cheese and 2 Tbsp. of sugar. Spread into the center of the dough, leaving about 4″ on each side. Using kitchen shears or a knife, cut diagonal 1″strips along the sides of the dough.
4.Rinse and drain the blueberries. In a bowl, add the remaining 2 Tbsp of sugar, and the cornstarch, and mix together to coat the berries. Pour the berry mixture over the center cream cheese area of the dough. Sprinkle the berries with the sliced almonds.
5.Gently fold over each end of the dough on to the berries, and fold in each strip of the dough, until all the berries and almonds are encased. Sprinkle the top of the dough with the turbinado or raw sugar granules. Bake at 375 for 15-18 minutes.
6.While pastry is baking, mix together the glaze by creaming together the powdered sugar, cream cheese, and milk. Mix until smooth.
7.When breakfast braid comes out of the oven, drizzle with glaze. Slice and serve.

Blueberry JELL-O Salad Recipe


Prep time: 20 min
Refrigeration time: 2 to 3 hrs to overnight


1 can (16-ounces) crushed pineapple (reserve drained juice)**
1 cup boiling water
2 boxes (3 ounces) of grape or berry-blue JELL-O gelatin (can substitute sugar-free JELL-O)*
1 can (16-ounces) blueberry pie filling
1/2 cup fresh blueberries, washed (use your favorite variety from Southern Hill Farms)
1/4 cup chopped pecans

* Raspberry or blackberry flavored gelatin can be substituted.

* For a cherry version, substitute cherry flavored gelatin and cherry pie filling.

** Do not use fresh pineapple as it contains protein-splitting enzymes that will prevent the gelatin from setting.


Drain the pineapple juice into a one (1) cup measuring cup. Fill the rest of the cup to the top with boiling water.

Pour the gelatin into the pineapple juice/boiling water mixture and stir until the crystals are completely dissolved. Add crushed pineapple and blueberry pie filling. Stir to combine.

Pour the gelatin mixture into a 9- by 13-inch pan. Cover and refrigerate until firmly set. The salad can be ready to serve in 2 to 3 hours or leave overnight. Keep chilled until ready to serve.

Approximately 30 minutes before serving, spread with the prepared creamed cheese topping until covered evenly. Garnish with fresh blueberries and chopped nuts. Cover with plastic wrap and chill for another 30 minutes before serving. Store gelatin desserts in a covered container to avoid the formation of a thick rubbery skin on the surface.

Cream Cheese Topping:
1 (8 ounces) package cream cheese, softened and chopped into blocks
1/2 cup granulated sugar
8 ounces sour cream
1 teaspoon pure vanilla extract

In large bowl, combine cream cheese, sugar, sour cream and vanilla extract. With electric mixer on medium speed. Whip together until smooth and creamy. Add more sugar to taste if needed.

Cover with plastic wrap and set aside in refrigerator until the above Blueberry Jell-O mixture is set. The topping can also be made right before you are ready to serve the salad.

Patriotic Blueberry Trifle


This strawberry blueberry trifle recipe requires zero baking and it takes about 30 min to make! The sweet/tartness of the fruit, melt-in-your-mouth soft angel food cake and lightly sweetened cream come together so well.

Serving: 10-12

17 oz angel food cake, cut into 1″ cubes (I used 1½ blocks)
1 lb fresh strawberries, hulled and sliced
1 lb fresh blueberries (Use your favorite Southern Hill Farms blueberries)

Lemon Syrup Ingredients:
¼ cup water
2 Tbsp sugar
2 Tbsp lemon juice (from ½ medium lemon)

Frosting Ingredients:
2 packages (8 oz each) cream cheese, softened at room temp
¾ cup granulated sugar
2 cups heavy whipping cream
½ tsp vanilla

What you will need:
4 or 5 qt trifle dish or make it in a 9×13 casserole dish.


How to Make Lemon Syrup:
1.In a measuring cup, combine ¼ cup water, 2 Tbsp sugar and 2 Tbsp lemon juice and stir until sugar is dissolved. Set aside until needed.

How to Make the Trifle Cream:
1.Beat together 1 lb cream cheese and ¾ cup sugar (with the whisk attachment) on medium speed until creamy and smooth, scraping the bowl a couple times. With mixer on, pour in 2 cups heavy cream then turn mixer to medium/high and continue beating until consistency of whipped cream. Add ½ tsp vanilla and beat until incorporated.

Assembling the Berry Trifle:
1.Place ⅓ of your sliced angel food cake into the bottom of your trifle dish and brush with ⅓ of your syrup. Add ⅓ of your cream and loosely spread it over cake pieces. Add ½ of the sliced strawberries. Repeat with remaining ingredients (adding ½ of the blueberries for the second fruit layer). Frost the top with last ⅓ of cream and decorate with remaining fruit.

No-Bake Strawberry Blueberry Trifle

Blueberry Cheesecake Bake



For the graham cracker crust:
•18 full sheets (2 sleeves) of graham crackers, finely ground (approximately 3 cups)
•1/2 cup butter, melted
•1/3 cup sugar

For the cheesecake:
•2 (8 ounce) packages cream cheese, softened
•1 cup confectioners sugar
•1 (8 ounce) container frozen whipped topping (Cool Whip), thawed
•2 teaspoons vanilla
•1 (21 ounce) can blueberry pie filling

Preheat oven to 350 degrees F.

Combine graham cracker crumbs, melted butter, and sugar in a food processor or a mixing bowl until well combined. Transfer to a 13″ x 9″ baking dish and press down firmly to form crust. Bake until edges are golden brown, 10 to 12 minutes. Set aside to cool completely before filling.

Use an electric mixer to beat together the cream cheese, sugar and vanilla. Use a spoon to fold in the whipped topping and mix until well combined. Carefully spread cheesecake mixture over prepared crust.
Spoon blueberry topping on top of filling, spreading out evenly. Cover and refrigerate for several hours or overnight. Slice into squares and serve.

recipe adapted from: fromvalerieskitchen.com