1. Berkshire Blueberry Pie

  2. Blueberry Muffins

  3. Blueberry Sauce

  4. Blueberry Scones

  5. Blueberry Pies

Berkshire Blueberry Pie
By Stephanie Lett

First prize for pie! (360x640)

Stephanie’s Berkshire Blueberry Pie took first place at the West Windsor Community Farmers’ Market on July 4!

When I was a girl, my grandmother lived in the Berkshire Mountains of Western Massachusetts. On summer days, she’d ask me if I’d like to go “get lost,” in the mountains. Off we’d go, down dirt roads, with a few buckets in the trunk of the car in case we found a blueberry patch. Somehow we always did and headed back home to make a pie. Happily, the last meal I made for my grandmother ended with blueberry pie.


Former NJ Dept of Agricultural Commissioner  and owner of B and B Farms Art Brown talking with Stephanie Lett.  The blueberries for this pie were picked at this 20-acre You Pick Farm in Atlantic County.

  • 1 recipe Double Pie Crust (use your favorite)
  • 6 cups Fresh or Frozen Blueberries
  • 1 Granny Smith Apple, peeled, cored & grated on the large holes of a box grater
  • ¾ cup sugar
  • 2 tablespoons Instant Tapioca, ground finely in a spice grinder or mini food processor
  • 2 teaspoons Grated Lemon Zest
  • 2 teaspoons Lemon Juice
  • Pinch Salt
  • ½ teaspoon Cinnamon
  • 2 tablespoons Butter, cut into ¼” pieces
  • 1 Egg White, lightly beaten


  1. 2008-10-03 001 015 (640x480)Place 3 cups of blueberries in a medium saucepan over medium heat & mash about half the berries with a large spoon or potato masher.
  2. Continue to stir and gently mash for 8 minutes until most of the blueberries are broken down.
  3. Remove from heat and transfer to a large bowl.
  4. Place shredded apple in a clean kitchen towel and squeeze out the juices. Transfer to berry bowl.
  5. Add sugar, tapioca, uncooked berries, lemon zest and juice, cinnamon and salt to berry bowl and stir until combined.
  6. Place bottom crust in 9” pie plate. Fill with berry mixture, top with cut butter.
  7. Place upper crust on pie and cut ample steam vents. Brush with egg whites.
  8. Place pie on the lowest rack in a 400 degree oven for 25 minutes.
  9. Rotate pie and reduce oven to 350 degrees and continue to bake for 30-40 minutes longer until deep golden and bubbly.
  10. Cool on a wire rack. Enjoy!

Blueberry Muffins

By JoAnne Ruscio

Blueberry muffins 005 (640x480)



Preheat oven to 400 degrees

Line or butter 12 muffin cups

Mix dry ingredients together

  • 264261_2167056745765_7104909_n1/2 cup organic whole wheat flour
  • 1/2 cup organic unbleached white flour
  • 1/3 cup organic sugar
  • 3 tsp baking powder
  • 1/4 tsp salt

Stir into the dry mixture separately and slowly

  • 1 cup lowfat milk
  • Add one beaten egg (local and organic, of course!)
  • 1/2 stick of melted butter (4 ounces)

blueberries 003 (640x480)Be sure ingredients are well mixed but not overbeaten

  • Add 1 1/4 cup of fresh blueberries
  • Place in muffin cups
  • Bake 30 minutes at 400
  • Serve warm

Blueberry Sauce

The blueberry sauce was adapted from a recipe in Epicurious but made with several changes reflected here. – Tracey & John Costanzo

YIELD: Makes about 4 cups


2008-10-03 001 021 (640x361)1 cup water
2/3 cup sugar
2 tablespoons fresh lemon juice
2 teaspoons cornstarch (at least 1 TBL)
4 cups fresh blueberries (about four 1/2-pint containers)
1/4 cup raspberry jelly (or preserves)


Bring first 4 ingredients to boil in large saucepan, stirring constantly to dissolve sugar and cornstarch. Add blueberries and jelly. Bring to boil. Reduce heat to medium-low; simmer until mixture is slightly thickened and reduced to scant four cups, stirring frequently, about 30 minutes. Serve warm or at room temperature.

NOTE – you can add more cornstarch, and/or less water and/or cook longer and make a jam.

Do ahead: Can be made 4 days ahead. Cover and chill. Rewarm sauce before serving, if desired.

Blueberry Scones


Mix together the following:

  • 4 cups organic flour
  • 4 tsp baking powder
  • 1 tsp salt
  • 4 tsp sugar


  • Work in with fork 1/2 cup butter
  • Add 4 lightly beaten organic free-range eggs (reserving some of the egg white to brush on the scones before baking)
  • Add to the flour mixture with 1 cup cream or milk
  • Roll onto a floured board, Knead then fold in blueberries. Roll out to 3/4 inch thick. Cut in shapes with a knife or use a round cookie cutter or beverage glass.
  • Brush with egg white, and sprinkle lightly with sugar.
  • Bake 15 to 20 minutes at 425 degrees

Blueberry Pancakes


  • Organic milk – 1/2 to 1 cup
  • 3 tbsp melted butter
  • 2 cup organic flour
  • 3 tsp baking power
  • 1/2 tsp cinnamon
  • 2 tbsp organic sugar
  • 1/2 salt


  • Combine dry ingredients in bowl, add 1/2 cup milk and stir gently. Add enough milk to reach the consistency you prefer. I like thin pancakes, some people like thick pancakes.
  • Add one cup washed blueberries – once again stir gently until thoroughly mixed.
  • With a small ladle, scoop batter onto buttered hot griddle or flat pan. Brown until bubbles form throughout the entire pancak, then flip with a spatula and brown other side.
  • Place on a warm cookie sheet in an oven at 250 degrees to keep warm as you make the other pancakes.
  • Then butter up and use syrup or whatever topping you prefer.

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