Blueberry Recipes

We all know that Blueberries are a delicious, healthy treat. But what makes our blueberries so cool? (Beside the fact that they’re frozen.)

Blueberries are a great summer treat – and now you can enjoy local blueberries year ’round! They are sweet, full of vitamins and nutrients, and make a great snack. And when you purchase the NFCA’s Northeast Grown Frozen Fruits & Vegetables, you are not only making a good decision for yourself and your family, you are helping to grow the regional food system and economy. Our frozen Blueberries, Organic Broccoli, Organic Edamame, Organic Green Beans, and non-GMO Sweet Corn and Green Peas are all produced, picked, processed and packed (say that five times fast) right here in the Northeast. And they are available only at your local Neighboring Food Co-op.

Looking for a great Blueberry Recipe? Try these – and let us know if you have one of your own!

  • Kay’s Famous “Farm to Freezer” Lemon Lavender Blueberry Sauce

  • Best Blueberry Pie

  • Red, White & Blueberry Crisp

Red, White & Blueberry Crisp

Try this recipe using co-operatively sourced ingredients.



  • 1/2 cup uncooked rolled oats (not quick oats)
  • 1/2 cup all-purpose flour
  • 1/2 cup sugar
  • 1 tablespoon molasses
  • 1/2 teaspoon ground Frontier Natural Products Co-op cinnamon
  • 1/2 cup butter, softened


  • 8 stalks (4 cups) fresh rhubarb, sliced into 1/2-inch pieces
  • 1 ½ cups frozen NFCA blueberries, defrosted
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 3/4 cup water
  • 1 teaspoon Frontier Natural Products Co-op vanilla


  • Heat oven to 350°F.
  • Combine all topping ingredients except butter in bowl. Mix in butter with pastry blender or fork until mixture resembles coarse crumbs. Set aside.
  • Combine rhubarb and blueberries in bowl. Place mixture into ungreased 8- or 9-inch square baking dish. Set aside.
  • Combine sugar and cornstarch in 2-quart saucepan. Add water; mix well. Cook, stirring occasionally, over medium heat until mixture comes to a boil. Continue cooking 1-2 minutes or until mixture is thickened. Stir in vanilla. Pour over fruit.
  • Sprinkle topping over filling. Bake 30-35 minutes or until bubbly and topping is lightly browned. Cool.
  • Serve slightly warm with ice cream or cold with whipped cream.

Kaye’s Famous “Farm to Freezer” Lemon Lavender Blueberry Sauce

Want a great recipe to delight your taste buds and impress your family and guests at your table? Kay Litten, former Board Member of Co-op Food Stores of New Hampshire and Vermont and recipient of the 2017 Neighboring Co-operator Award, has a great recipe to share.

“My favorite way to use this is over a slice of pound cake with freshly whipped local cream on top, but it is also excellent on ice cream.  Yummmmmm!” says Kay.

Grab a package of NFCA New England Blueberries and follow along to make Kay’s Famous “Farm to Freezer” Lemon Lavender Blueberry Sauce:

1.  Boil together, stirring frequently until all sugar is dissolved:

–1 1/2 c. sugar

–1 1/2 c. water

2.  Remove from heat and add:

–2 T.  culinary lavender flowers

3.  Let steep for an hour and strain out lavender, putting the lavender flavored simple syrup in a pan and add:

–the juice and zest of 1 lemon

–2 packages frozen NFCA Farm to Freezer blueberries

–1/4 t. salt

4.  Cook over moderate flame for 10 minutes, stirring occasionally.

5.  Remove:

–4 T. cooked blueberry syrup from pan

6.  And add to this syrup:

–2 T. cornstarch

Stir well and put back into blueberry sauce and cook until sauce thickens.

If it is not thick enough to be a syrupy consistency, you can repeat the juice/cornstarch procedure with 1/2 or 1 T. additional cornstarch and cook some more.

The end sauce should be like a thick blueberry syrup, but not thick like pie filling.

Have any favorite recipes you’ve created with Farm to Freezer frozen fruits/veggies?  Email us so we can share them:


Kay’s Best Blueberry Pie

  • 4 cups frozen NFCA blueberries (4 packages)
  • 1 cup sugar
  • 3 tablespoons cornstarch
  • 1 tablespoon lemon juice
  • 1 tablespoon sugar
  • 1 cup heavy cream, whipped
  • 1 tablespoon sugar
  • 1 baked pie shell or a prepared crumb crust

Crush 2 cups of berries and blend with the sugar and cornstarch (which have been mixed together).  Cook over direct heat, stirring frequently, until thick and smooth (8 to 10 minutes).   Add the lemon juice.  Cool.  Then fold the remaining berries into the mixture.

Sprinkle the sugar over the bottom of the pie shell and add the filling.  Chill in the refrigerator for 2 hours.

Top with the whip cream sweetened with the 1 tablespoon sugar.