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Work Time:
Total Time: ​

30 minutes

1 hour, 15 minutes ​

Ingredients

  • 2 tablespoons unsalted butter

  • 4 cups diced peaches

  • 2 cups fresh blueberries

  • 1/2 cup sugar

  • 1/4 cup all purpose flour

  • 1 tablespoon lemon zest

  • 1 teaspoon vanilla extract

  • 1/4 teaspoon kosher salt

Peach  Berry Cobbler
We don't know about you, but we've never met a cobbler we didn't like.​
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How to:

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1. Stir together 1 1/2 cups of all purpose flour, 2 tablespoons of sugar, and 1/2 teaspoon of kosher salt into a mixing bowl. Add 1/2 stick of unsalted butter into flour mixture and mix until reaching a coarse meal texture. Whisk 1/4 cup of milk and 1 large egg yolk in a separate bowl. Add milk mixture to flour mixture and stir until reaching a crumbled consistency. Spread and knead dough to desired size.

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2. Preheat oven to 420 degrees. Lightly butter an

8-by-8 inch baking pan.

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3. Stir together butter, blueberries, peaches, sugar, flour, lemon zest, vanilla, almond, and salt in a large mixing bowl; transfer to prepared pan, and top with crust.

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4. Bake until for 40 to 45 minutes or until crust is golden brown and mixture is bubbly. Cool for 10 minutes before serving.

Farm Fresh

Blue Ribbon Picks

Blueberry
Flax Pancakes
It doesn't matter if you call them hotcakes, pancakes, or flap jacks because there's nothing better than waking up to the smell of a fresh batch.

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How to:

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1. Set a nonstick skillet over medium heat.

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2. In a medium bowl, stir together the pancake mix and flax seed meal. In a separate bowl or measuring cup, whisk together the milk and eggs. Pour the liquid into the dry ingredients, and stir just until moistened.

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3. Spoon 1/4 cupfuls of batter onto the hot skillet. Sprinkle with as many blueberries as desired. Cook until bubbles appear on the surface, then flip and cook until browned on the other side.

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4. Top and serve with your favorite toppings.

Work Time:
Total Time: ​

7 minutes

15 minutes

Ingredients

  • 1 1/2 cups dry pancake mix

  • 1/2 cup flax seed meal

  • 1 cup skim milk

  • 2 eggs

  • 1 cup fresh or frozen blueberries

Work Time:
Total Time: ​

30 minutes

1 hour, 15 minutes ​

Ingredients

  • 1/2 cup extra fine sugar

  • 1 cup blueberries

  • 3/4 cup freshly squeezed lemon juice

  • 5 cups water

Blueberry Lemonade
Kick back and enjoy your summer with this refreshing beverage, perfect for porch sipping.​
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How to:

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1. To make the blueberry simple syrup, combine sugar and 1 cup water in a medium saucepan over medium heat, stirring until the sugar has dissolved.

 

2. Stir in blueberries and bring to a boil; reduce heat and simmer until blueberries have broken down, about 3-4 minutes.

 

3. Strain blueberry mixture through a cheesecloth or fine sieve; let cool.

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4. In a large pitcher, whisk together blueberry simple syrup, lemon juice and 5 cups water. Place in the refrigerator until chilled.

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5. Serve over ice and blueberries, if desired.

Blueberry
Bran Muffins
Perfect for quick and healthy breakfasts or snacks, especially on busy days!
​

How to:

​

1.Preheat the oven to 350°F, and lightly coat 12 muffin cups with nonstick spray.


2.In a medium bowl, stir together the oat bran, mashed banana, milk, and vanilla. Let the mixture rest for at least 10 minutes while preparing the remaining ingredients.


3.In a separate bowl, whisk together the flour, baking powder, cinnamon, and salt. In a third bowl, whisk together the coconut oil and egg white. Stir in the sugar. Add the oat bran mixture, stirring until fully incorporated. Add the flour mixture, stirring until just incorporated. Fold in 1 ¼ cups of blueberries (and nuts if desired).


4.Evenly divide the batter between the prepared muffin cups, and gently press the remaining blueberries into the tops. Bake at 350°F for 22-24 minutes or until the tops feel firm to the touch. Cool in the muffin cups for 5 minutes before carefully transferring to a wire rack.

Work Time:
Total Time: ​

7 minutes

15 minutes

Ingredients

  • 1 ½ cups (180g) oat bran

  • ¾ cup (195g) mashed banana (about 2 medium-large)

  • ⅔ cup (160mL) nonfat milk

  • 1 tsp vanilla extract

  • 1 cup (120g) whole wheat flour

  • 2 tsp baking powder

  • 1 tsp ground cinnamon

  • ½ tsp salt

  • 1 tbsp (14g) coconut oil or unsalted butter, melted and cooled slightly

  • 1 large egg white, room temperature

  • 1/2 cup brown sugar (can use more if you like sweeter muffins)

  • 1 ½ cups (210g) fresh blueberries, divided

  • Nuts if desired

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