Blueberry Recipes
Pick your own BLUEBERRIES at Kirkland Farms.
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Blueberry Cream Cheese Parfaits

1 pint blueberries
½ pure maple syrup
4 oz. cream cheese
1/3 cup confectioner’s sugar
1 teaspoon of vanilla extract
1 cup whipping cream chilled
Mix berries with syrup, Blend cream cheese with sugar and vanilla. Whip cream until it peaks. Fold in cream cheese mixture. Fold in blueberries with syrup. Divide among 4 parfait glasses and refrigerate. Garnish with blueberries and drizzle with syrip when ready to serve. Sandy Chitty, Presbyterian’s cookbook, Lake Wales, Florida​

Blueberry Zucchini Bread—Alice’s Way

3 eggs, lightly beaten
½ cup vegetable oil
12 cup applesauce
3 teaspoons vanilla extract
1 cup white sugar
1 cup packed brown sugar
2 ½-3 cups shredded zucchini
1 ½ cups all-purpose flour
1 ½ cups whole wheat flour
1 teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
1 tablespoon ground cinnamon
1 pint fresh blueberries
Walnuts or Pecans (optional)

1/3 cup packed brown sugar
2 tablespoons all-purpose flour
1/8 teaspoon ground cinnamon
1 tablespoon butter

1. Preheat oven to 350 degrees. Lightly grease five to six mini-loaf pans or three 8×4 inch pans.
2.In a large bowl, beat together the eggs, oil, applesauce, vanilla, and sugars. Fold in the zucchini. Beat in the flours, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared pans.
3. Topping- In a small, bowl, mix together brown sugar, flour and cinnamon. Cut in 1 tablesppon of butter until mixture resembles coarse cornmeal. Sprinkle over the breads.
4. Bake 40-50 miutes (depending on your 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.
5. ENJOY!!!!