Some of our favorites:

Blueberry Rhubarb Crisp

3 C - Blueberries
2 C - Rhubarb
1 - Egg
1 - C Sugar
3 to 4 Tbsp - Cornstarch
1/3 C - Butter
3/4 C - Brown sugar
3/4 C - Rolled oats
1/2 C - Flour
1 tsp - Cinnamon
1 tsp - Nutmeg

Part 1: beat egg, mix in sugar and cornstarch add blueberries & rhubarb. Pour in baking pan.

Part 2: Combine butter, brown sugar, oats, flour, cinnamon & nutmeg. Cream these together. Sprinkle on top of blueberry/rhubarb mixture evenly and bake.

Bake at 350 degrees for 45-50 minutes.

Serves: 6

Blueberry Buckle Cake

3/4 C - Sugar
1/4 C - Butter
1 - Egg
1/2 C - Milk
2 C - Flour
2 tsp - Baking Powder
1/2 tsp - Salt
4 C - Blueberries
1/2 C - Sugar
1/2 tsp - Cinnamon
1/3 C - Flour
1/4 C - Butter (cut in)

Cream together sugar and butter. Add in egg and milk. Mix and add in flour, baking powder and salt. Mix in blueberries and pour into a 9x9 baking pan.

Then mix together sugar, cinnamon, flour and butter. Spread mixture over the top of the berry dough mixture.

Bake at 350 degrees for 45 mins or until a toothpick comes out clean. Cut and serve.

Blueberry Jam

8 cups - Whole Raw Blueberries 

3 ½ cups - White Sugar

1 box - Pectin

3 tablespoons - Lemon Juice (either fresh or bottled)

Mash blueberries; transfer to a pot. Add lemon juice; stir in pectin. Bring to a full rolling boil over high heat, stirring constantly.

Stir in sugar; return to a full rolling boil. Boil for 1 minute, stirring constantly. Remove from the heat; skim off foam. Ladle into jars or freezer containers and cool to room temperature, about 1 hour.

Cover and let stand overnight or until set, but not longer than 24 hours. Refrigerate for up to 3 weeks or freeze for up to 12 months.