Blueberry Recipes

1 tablespoon butter softened
3 pints Gingerich Farms blueberries
1/4 cup sugar
2 tbsp honey
1/4 cup orange juice
12 slices firm white bread (about), crusts trimmed
Whipped cream or whipped topping

Grease 6-cup deep bowl; line with plastic wrap, pressing to adhere. Leave a 5" overhang. Spread butter over plastic wrap inside bowl. Combine 2 pints blueberries, sugar and honey in large saucepan; boil, stirring frequently, for 5 minutes. Remove from heat and stir in remaining 1 pint blueberries. Cool 5 minutes, then stir in orange juice. Line interior of bowl, bottom and sides with bread slices, cutting bread to fit spaces. Set 2 cups of the blueberry mixture aside to serve as sauce; chill. Spoon half of remaining blueberry mixture over bread in bowl. Cover with a layer of bread slices. Spoon on remaining blueberry mixture; cover with a layer of bread slices. If necessary, trim bread slices that line bowl to same height as top layer of bread slices. Cover with plastic wrap. Top with plate and weight with 1 pound can. Chill 8 hours. At serving time, open up plastic wrap over pudding. Invert pudding onto large serving plate and gently remove plastic wrap. Serve with whipped cream and reserved blueberry sauce. Yield: 10 servings.