Blueberry Recipes

in NJ

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It's All About the Pine Barrens!

The 28th Annual Whitesbog Blueberry Festival
will be held June 25, 2011, 10AM-4PM

$8 per carload


Photos from a previous year's Festival:

A hot, sunny day greeted vendors and visitors to the infamous Blueberry Festival set amid the historic village of Whitesbog in Brendan T. Byrne State Forest.

Welcome to the Festival!

The season's first blueberries were for sale on the porch of the General Store.

Vendors of all types displayed their wares.

Birdhouses were only $3; a "condo" was just $20!

Bass River State Park's display

Volunteers from Greyhound Angels proudly walked their "kids," encouraging adoption of these wonderful dogs!

Pemberton Historic Trust offered a plethora of information, along with blueberry iced tea for sale!

Woodford Cedar Run Wildlife Refuge exhibited this display on the necessity of milkweed for the Monarch to lay her eggs.

PineyPower was in attendance with general information about the Pine Barrens and of course selling our popular tee shirts!

Piney Jr. (my daughter Amanda) was a huge help to me, and she even had fun!

Blueberry bushes and other native plants were offered for sale.

Jim Albertson entertained on the dulcimer. He also sang Merce Ridgway's "Pine Barrens Song," one of my personal favorites!

Here's what it's all about - the first of the 2008 Jersey Blueberries, picked right at Whitesbog!

Thanks for Your Support!
The Gold Duster, Barnegat NJ

Art/Craft Gallery
Barnegat NJ
Ramada Inn of Hammonton NJ

Hammonton, NJ
Valenzano Winery, Shamong, NJ

"South Jersey's Farm Vineyard and Winery"
Shamong, NJ

Map to Whitesbog Blueberry Festival:

View Larger Map 

Blueberry Recipes

Do you have a special blueberry recipe? If so, send it to and we'll post it here! Include your mailing address and receive a PINEYPOWER! bumper sticker as a thank-you for your contribution.


Super Delicious Chatsworth NJ Blueberry Muffins

6 T butter softened
2 eggs
1/4 tsp salt
2 3/4 c NJ fresh blueberries, washed
dash of cinnamon
1 1/4 c sugar
2 c flour 1/2 c milk
2 tsp baking powder
dash of nutmeg

Grease muffin tins or use paper liners. Preheat oven to 375 degrees. Mix together flour, baking power and salt...set aside. Cream butter and sugar together, mixing well. Add eggs. Add dry ingredients alternating with the milk, to the creamed mixture. Quickly fold in the blueberries and fill muffin 2/3 full. Sprinkle topping mixture of 3 tsp sugar, 1/2 tsp nutmeg and 1 tsp allspice. Bake for 25-30 minutes. Remove from oven and cover with clean towel for 10 minutes.

Contributed by Deborah Grove, Chatsworth NJ


Baked 9" pie shell or baked crumb crust
1 pkg vanilla pudding & pie filling mix (I don't use instant)
1 1/2 cups milk
2 Tbs butter
1/4 tsp vanilla extract
1/2 cup heavy cream, whipped

Blueberry Topping:
2 cups blueberries
1 Tbs cornstarch
2 Tbs granulated sugar
1 Tbs grated lemon rind
1 Tbs lemon juice

Prepare pudding as label directs, using 1 1/2 cups milk; add butter, extract. Pour into bowl. Cover pudding surface with wax paper to prevent hard skin from forming. Chill. Beat until smooth with mixing spoon. Fold in whipped cream. Fill pie shell. Add Blueberry Topping. In saucepan, place 1 scant cup of blueberries. Add cornstarch combined with sugar, lemon rind and juice. Cook over low heat, mashing & stirring, until mixture thickens & turns clear. Add the remaining whole blueberries; cool slightly. Carefully spoon the mixture over the cream filling in pie shell. Refrigerate until served. (Yummy)

Contributed by Arlene McAdams, Waretown, NJ


Use a 9" spring form pan
P preheat oven to 400*F.

1 cup plus 2 Tbs. Flour
2 cups plus 1 cup blueberries
1 cup plus 2 Tbs. Sugar
dash of cinnamon
1 stick (1/4 lb) butter
confectioners sugar (for decoration)
1 Tbs. White vinegar
pinch of salt

CRUST: Combine 1 c. flour and 2 Tbs. Sugar, cut in butter to make uniform crumbs. Add vinegar, salt; blend smooth. Press into bottom and about 1 inch up the sides of 9" spring form pan.
FILLING: Combine 2 cups blueberries with 1 cup sugar (I use a bit less, it's very sweet), 2 Tbs. Flour, & dash of cinnamon. Put into prepared crust. Bake at 400*F for 50 min - 1 hr (berries will be bubbling). Remove from oven; sprinkle with remaining cup of berries. Cool. Sprinkle with confectioners sugar prior to serving.

Submitted by Arlene McAdams, Waretown NJ

Blueberry Muffins


1-3/4 cups all-purpose flour
1/2 tsp. salt 2 tsp. baking powder
1/3 cup granulated sugar
1 egg 1 cup milk
1/4 cup (1/2 block) salted butter, melted
1 cup fresh or frozen blueberries

Sift flour, salt, baking powder, and sugar together into bowl.
In separate bowl mix together egg, milk and butter until frothy.
All at once combine dry ingredients with wet.
Carefully fold in blueberries. Do not over mix. There should be some small lumps in the batter.
Spoon evenly into greased muffin pan (12 cups).
Bake at 375F about 35-40 minutes until tops are golden brown.

Blueberry No-Bake Pie


1-1/4 cup water
1/4 cup cornstarch
1 (3 oz.) pkg. sweetened gelatin (flavor of choice)
2 cups frozen blueberries 1 baked 9-inch pie shell
1 cup whipped cream, lightly sweetened

Place water and cornstarch in pan. Bring to boil stirring mixture. Sprinkle flavored gelatin over boiled cornstarch-water and stir to dissolve. Fold in frozen blueberries and spoon into pie crust; cover and refrigerate until set, about 3 hours. To serve, top pie pieces with a dollop of whipped cream.



2 oz. Stoli blueberi vodka
1 oz. Stoli vanilla vodka
Splash Blue Curaco

Blend ingredients over ice; serve up or on the rocks. Garnish with fresh blueberries.


Blueberry Crumble


2 cups fresh blueberries, lightly sugared
OR 1 21-oz. can blueberry pie filling
1 cup all-purpose flour
3/4 cup sugar
1/2 tsp. ground cinnamon
1/2 cup mayonnaise (I prefer Hellman's)

Preheat oven to 375'.

Using extra mayo, lightly grease bottom of 9" baking dish, then place sugared blueberries in dish.

In medium bowl, combine flour, sugar and cinnamon, then stir in mayonnaise. Using fingers, scrunch mixture to form crumbs. Sprinkle evenly over blueberries.

Bake 30 minutes or until lightly browned. Serve warm with vanilla ice cream or home made whipped cream!

Blueberry Dumplings (courtesy of Crystal Brandt)

Every year during blueberry season my mom would make this for us.... it was always our favorite!!! 1 container of blueberry's 1/4 cup of sugar about 1.5 cups of water let it cook down for about 15 minutes then add dumplings (biscuick and milk - recipe on box) cook until the bisquick looks done (about 15 minutes)


Blueberry Drink Syrup for Blueberry Iced Tea (courtesy of Claire Demetroules)

4 cups fresh blueberries or frozen, rinsed and drained
2 cups water
1 cup sugar
1 tbs fresh lemon juice

Place blueberries in a saucepan with water. Bring to a boil, reduce heat and simmer 10 minutes. Set sieve or colander lined with cheesecloth (you can use a thick paper towel) over a bowl and pour in the blueberry mixture. Gently press out the juice with a spoon or by twisting the cheesecloth. Discard the pulp and measure the juice into saucepan. Add 1/2 cup sugar for each cup of juice and cook over medium heat, stirring until sugar is dissolved. Bring to a boil and cook 2 minutes. Add lemon juice, Chill and pour into covered jar. Store in refrigerator. Add two tablespoons to each glass of prepared iced tea. Stir well and garnish with a lemon slice.

Blueberry Smoothie (courtesy of Tony Risos)

1 1/2 Cups Frozen Blueberries
1 Bananna
1 8 OZ. Glass of Apple Juice
4 Oz of Water
1/2 teaspoon of Cinnamon (optional)
1/2 teaspoon of brown sugar (optional)

Blend all ingredients in a blender and enjoy!

More recipies can be found on the U.S. Highbush Blueberry Council's website.


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