Sunday, Jul 21st 2019

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528 Trax Rd, Finleyville,PA 15332

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Blueberry Recipes

Homemade Blueberry Muffins Recipe Trax Farms

 Blueberry Muffins

• ½ cup butter
• 2 cups unsifted flour
• 1 cup sugar
• 2 large eggs
• ½ cup milk
• 2 teaspoons baking powder egg, beaten
• Egg, beaten
• ½ teaspoon salt 
• 2 ½ cups Trax Farms blueberries. Try Picking your own with our U-Pick Blueberries
• 1 ½ teaspoons vanilla extract
• 2 tablespoons sugar (for top of muffins)

Preheat oven to 375 degrees. In a large mixing bowl, cream together butter and sugar until light and fluffy; add eggs, one at a time, beating after each addition. In a second bowl, thoroughly combine all dry ingredients. Gradually, add the dry ingredients to the creamed butter and sugar mixture along with the milk and vanilla. Toss blueberries in 1 tbsp flour to keep them from settling to bottom of muffin. Gently stir berries into batter. Spray 12 muffin pan with non-stick spray. Fill greased muffin cups. Sprinkle sugar on top of unbaked muffins. Bake at 375 degrees for 25-30 minutes.


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Blueberry Cream Pie Recipe

Fresh Blueberry Cream Pie

• 1 cup dairy sour cream
• 2 tablespoons flour
• ¾ cup sugar
• 1 teaspoon vanilla
• ¼ teaspoon salt
• 1 egg, beaten
• 2 ½ cups fresh Trax Farms blueberries
• 3 tablespoons flour
• 1 ½ tablespoons butter
• 1 tablespoon chopped walnuts
• 1 unbaked 9-inch pie shell

Combine sour cream, flour, sugar, vanilla, salt, and egg; beat 5 minutes at medium speed of mixer or until smooth. Fold in blueberries. Pour filling into pie shell; bake at 400 degrees for 25 minutes. Remove from oven. Combine remaining ingredients, stirring well. Sprinkle over top of pie. Bake 10 more minutes. Chill before serving.

Yield: 8 servings


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  Blueberry Sauce

• ½ cup granulated sugar
• 4 teaspoons cornstarch
• 2/3 cup cold water
• Pinch of salt, if desired
• 2 cups fresh Trax Farms blueberries
• 1 tablespoon fresh lemon juice

In small saucepan, stir together sugar, cornstarch and salt. Gradually stir in water; cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Stir in blueberries; reduce heat and simmer on low for 5 minutes until berries are tender. Serve immediately, or cool, cover and refrigerate for up to 3 days. Serve hot over crepes, pound cake or waffles or cold over ice cream.


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 Blueberry-Ricotta Squares

• 1 cup all-purpose flour
• ¾ cup sugar
• 1 ¼ teaspoon baking powder
• ¼ teaspoon salt
• 1/3 cup milk
• ¼ cup shortening
• 1 egg
• ½ teaspoon vanilla
• 1 ½ cups Trax Farms blueberries
• 2 eggs
• 1 ¼ cups ricotta cheese
• 1/3 cup sugar
• ¼ teaspoon vanilla

In a small mixer bowl combine the flour, ¾ cup sugar, baking powder, and salt. Add the milk, shortening, 1 egg, and ½ teaspoon vanilla. Beat with electric mixer on low speed until combined. Beat on medium speed for 1 minute. Pour batter into a greased 9x9x2-inch baking pan and spread evenly. Sprinkle blueberries over batter. In a medium mixing bowl lightly beat 2 eggs with a fork. Add ricotta cheese, 1/3 cup sugar, and ¼ teaspoon vanilla; beat until combined. Spoon ricotta cheese over blueberries and spread evenly. Bake in a 350 degrees oven for 55 to 60 minutes or until knife inserted near the center comes out clean. Cool. Cut into 16 squares. Cover and store in the refrigerator.


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 Blueberry Jam without Sugar

• 10 cups Trax Farms blueberries, washed & stems removed
• ½ cup concentrated apple juice
• 2/3 cup orange juice (frozen, undiluted)
• 4 tbsp. lemon juice
• ½ tsp. lemon rind, grated
• ½ tsp. salt
• ½ tsp. nutmeg
• 1 package liquid pectin
• 6 tbsp. glycerin
• 2 enveloped unflavored gelatin

Place fruit, juices, lemon rind, and salt in deep saucepan. Bring to a hard boil for 1 minute. Remove from heat and add nutmeg, pectin, and glycerin. Return to heat and bring to a rolling boil for 1 minute. Stir in gelatin by sprinkling over top of hot liquid and stirring well to dissolve. Pour into hot, sterile pint jars, leaving ½ inch at top for expansion. Top with hot sterile lids. Process in boiling-water bath for 5 minutes after water returns to boiling. To freeze, place jam in clean freezer containers or jars, leaving ½ inch at top, cover with clean lids and cool to room temperature before placing in freezer. Makes 10 ½ cups.


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Blueberry Coffee Cake Recipe

Blueberry Coffeecake

• 2 cups flour
• 3/4 cup sugar
• 2 1/2 tsp. baking powder
• 3/4 tsp. salt
• 1/4 cup shortening
• 3/4 cup milk
• 1 egg
• 2 cups fresh Trax Farms blueberries

Heat oven to 375 degrees. Grease round or square cake pans. Blend all ingredients except blueberries. Carefully stir in blueberries. Spread in prepared pan. Coffeecake Topping: Mix 1/2 cup sugar, 1/3 cup flour, 1/2 tsp. cinnamon and 1/4 cup soft butter. Sprinkle over coffeecake batter. Bake 45 to 50 minutes.


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 Blueberry Tarts

• 3 cups fresh Trax Farms blueberries
• 1/2 cup sugar
• 1/2 tsp. cinnamon
• 1 tbsp. cornstarch
• pinch of salt
• 1 cup water
• 2 tsp. lemon juice
• 6 tart shells, baked
• whipped cream, garnish

Wash blueberries and drain. Mix next 5 ingredients together in a saucepan. Cook and stir over medium low heat 4-5 minutes or until glaze mixture is clear and of medium consistency. Remove from heat and stir in lemon juice. Fill tart shells with blueberries and spoon glaze over berries to cover. Chill until glaze is set. Serve with whipped cream.


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  Sugarless Blueberry Muffins

• 1 3/4 cups flour
• 2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. allspice
• 1/4 tsp. cinnamon
• 1/4 tsp. freshly grated nutmeg
• 1/4 tsp. salt
• 1 generous cup Trax Farms blueberries
• 2 eggs, lightly beaten
• 1/4 cup vegetable oil
• 3/4 cup orange juice
• Grated zest of 1 orange

Preheat oven to 400 degrees. Sift the flour, baking powder, baking soda, allspice, cinnamon, nutmeg, and salt into mixing bowl. Toss the blueberries with about 2 tablespoons of the dry mixture; set aside.

In a separate bowl, combine the eggs, oil, orange juice, and orange zest until blended. Make well in the dry ingredients; pour in the egg mixture. Combine the ingredients gently with a wooden spoon. When only partially combined, add the blueberries. Fold the ingredients together just until moistened but still lumpy; do not overmix.

Pour the batter into well-greased muffin tins, filling them three-quarters full. Bake until risen and lightly golden, 20-25 minutes. Cool briefly on a wire rack, remove from tins, then serve warm, with sweet butter.


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 Blueberry-Pineapple Preserves with Honey

• 4 cups Trax Farms blueberries, washed, stems removed
• 2 tbsp. water
• 3 tbsp. lemon juice
• 2 cups crushed pineapple
• 1 ½ cups honey
• 1 tbsp. lemon rind, grated
• dash salt
• 1 ½ tsp. cinnamon

Place berries in deep non-aluminum kettle. Add water and juice. Cook until tender, mashing to break up whole berries. Add pineapple, honey, rind, salt, and cinnamon. Cook until thick. Skim and pack immediately in hot sterile ½ pint or pint jars, leaving ½ inch at top. Cap with hot, sterile lids. Process in boiling-water bath for 5 minutes after water returns to boiling. You may also freeze the preserves. Nutritional value: 1 tbsp. contains 36 calories.


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Easy Blueberry Cobbler Recipe Trax Farms

Blueberry Cobbler

1/2 cup sugar

1 tbsp. cornstarch

4 cups fresh Trax Farms blueberries

1 tsp. lemon juice


• 1 cup flour
• 1 tbsp. sugar
• 1 1/2 tsp. baking powder
• 1/2 tsp. salt
• 3 tbsp. shortening
• 1/2 cup milk

In medium size pan, mix together sugar and cornstarch. Stir in blueberries and lemon juice. Thicken slowly over medium heat. Keep warm while mixing dough. Mix together flour, sugar, baking powder and salt. Cut in shortening and then mix in milk. Pour hot blueberry mixture into ungreased 2 quart baking dish. Drop dough by teaspoons onto fruit. Bake 25 minutes at 350 degrees or until dough is lightly brown. Great served with vanilla ice cream!


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 Blueberry Salad

• 2 cup boiling water
• 3 oz. pkg. Blueberry Jell-O
• 1-20 oz. can crushed pineapple, drained (reserve 1 cup juice)

1 cup Trax Farms blueberries


• 1 pint sour cream
• 1-8 oz. package cream cheese
• 1/2 cup sugar
•1/4 cup nuts

Add boiling water to Jell-O. Add pineapple juice, pineapple and blueberries. Pour into 9” x 13” pan. Refrigerate until gelled. Topping: Beat ingredients together, except nuts. Pour on top of Jell-O and sprinkle with nuts.


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 Blueberry Syrup

• 2 quarts Trax Farms blueberries
• 6 cups water, divided
• 2 tbsp. lemon juice
• 1 tbsp. grated lemon peel
• 3 cups sugar

Crush blueberries. Combine blueberries, 2 cups water and lemon peel in a medium saucepan. Simmer 5 minutes. Strain through a damp jelly bag or several layers of cheesecloth. Combine sugar and 4 cups water in a medium saucepan; boil to 260 degrees. Add blueberry juice to sugar syrup. Boil 1 minute. Stir in lemon juice. Ladle hot syrup into hot jars, leaving ¼ inch headspace. Adjust two-piece caps. Process 10 minutes in a boiling water canner. Yields: about 3 pints.


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 Blueberry Jam

2 pts fresh Trax Farms blueberries

2 tbsp. lemon juice

4 cups sugar

1 pkg liquid pectin

Crush berries and add lemon juice. Stir in sugar, place over high heat and bring ingredients to a rolling boil and boil rapidly for 1 minute, stirring constantly. Remove from heat and stir in pectin. Skim off any foam with metal spoon. Stir and skim for 5 minutes more to cool slightly and prevent floating fruit. Let cool for 10 minutes and ladle immediately into sterile jars and water bath for 5 minutes, than place in the freezer. Makes 6-7 cups of jam, depending on juice of berries.


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  Blueberry Smoothie

Courtesy of the National Blueberry Council

• 2 quarts (2 ½ lbs.) frozen blueberries, slightly thawed; or 2 quarts fresh blueberries
• 1 quart pineapple-orange-strawberry juice blend; or pineapple-orange juice
• 1 quart low-fat vanilla yogurt
• 8 tsp. sugar

In an electric blender, combine blueberries, juice, yogurt, and sugar. Blend until smooth, about 1 minute. Serve immediately in tall glasses. Garnish with blueberry skewers spiraled with thin strips of orange peel, if desired. Yield: 2 Servings.


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 Red, White & Blueberry Pound Cake

Courtesy of the National Blueberry Council

Raspberry Orange Sauce:

• ¾ cup seedless raspberry jam
• 6 tbsp. orange juice


• 1 package (10 ¾ oz.) frozen pound cake
• 1 container (8 oz.) whipped cream cheese
• 3 Tbsp. powdered sugar
• 2 Tbsp. orange juice
• 1 ½ cups fresh blueberries
• 1 cup sliced fresh strawberries

Stir together ingredients for Raspberry-Orange Sauce until smooth and set aside. Slice frozen pound cake length-wise into three layers. Arrange single layers on a cookie sheet with the top layer cut-side up. Pierce layers with fork tines and spread each with 2 Tbsp. of the Raspberry-Orange Sauce. Let stand 10 to 15 minutes so that the cake absorbs the sauce. Meanwhile, in a bowl stir together cream cheese, sugar, and orange juice until well blended. To assembe cake, place bottom layer on a serving plate and spread evenly with 1/3 of the cream cheese mixture. Arrange 1/3 of the blueberries evenly over cream cheese. Drizzle about 1 Tbsp. Raspberry-Orange Sauce over blueberries. Repeat with center slice of cake. Place final layer cut-side down on top of the other layers. Spread with remaining cream cheese mixture. Decorate cake to resemble an American flag using remaining blueberries and the strawberries. Serve with rest of Raspberry-Orange Sauce. Yield: 6 to 8 Servings.


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Contact Trax Farms

Monday-Saturday: 9am -8pm
Sunday: 10am - 6Pm

528 Trax Rd. Finleyville, PA 15332
(12 miles south of Pittsburgh on Route 88)
View Map/Directions

Phone  412.835.3246


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