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Blueberry Recipes
- Blueberry Orange Muffins
- Low-Fat Blueberry Pancakes
- Blueberry Custard
- Blueberry Cake
- Savory Blueberry Sauce
- Blueberry Baskets
- Blueberry Corn Muffins
- Blueberry Ice Cream Pie
- Frozen Blueberry Parfait
- Chocolate Blueberry Bundt Cake
- Blueberry Italian Cheesecake
- Blueberry Lattice-Top Pie
- Blueberry Orange Chiffon Pie
- Refrigerator Blueberry Pudding
- Blueberry Monkey Bread
- Blueberry Graham Cake
- Blueberry Spice Cake
- Blueberry Patch Pound Cake
- Fourth of July Parfait
- Blueberry Sour Cream Cake
- Appalachian Blueberry Pie
- Crumb-topped Blueberry Oatmeal Cake
- Blueberry Sorbet
- Blueberry Pie
- Blueberry Muffins
- Blue Wally Pancakes
- Blueberry Lemon Pound Cake
- Blueberry Cornmeal Cake
- Red, White and Blue Berry Pound Cake
- Boo Berry Bats Over Blue Moons
- Roast Duck with Blueberry Sauce
- Blueberry Vinaigrette
- Apricot-Filled Blueberry Biscuits
- Low-Fat Lemon Blueberry Chicken Salad
- Blueberry Pudding with Hard Sauce
Other Berries
- Blackberry
- Blueberry
- Boysenberry
- Cranberry
- Gooseberry
- Huckleberry
- Loganberry
- Marionberry
- Raspberry
- Strawberry
Blueberry Recipes
Blueberry Patch Pound Cake1 cup butter, softened
1 cup sugar
4 eggs
1 tsp vanilla
1/2 tsp salt
1/4 tsp ground nutmeg
1 1/2 cups flour
1 cup Gingerich Farms blueberries
1/4 cup chopped pecans
In large bowl, beat together butter and sugar at medium speed until light and fluffy. Add eggs, vanilla, salt and nutmeg. Beat until thoroughly blended. Reduce mixer speed to low and add flour, 1/2 cup at a time, beating just until blended. Gently fold in blueberries and pecans. Spread evenly in greased and floured 9 x 5 x 3 loaf pan. Bake in preheated 325 degree oven until cake tester inserted near center comes out clean, about 60 to 70 minutes. Cool on wire rack 10 minutes. Remove from pan and cool completely. Yield: 8 serving.