Uncle Bill's Recipe Book
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    Blueberry Sorbet

    Highbush Blueberry Council


    ▪   4 cups fresh or thawed, frozen blueberries

    ▪   1 can (6 ounces) frozen apple juice concentrate


    ▪   In the container of a food processor or blender, combine blueberries and apple juice concentrate

    ▪   Whirl until liquefied

    ▪   Pour into a 11 X 7-inch baking pan

    ▪   Cover and freeze until firm around the edges, about 2 hours

    ▪   With a heavy spoon, break frozen mixture into pieces

    ▪   Place mixture in a processor or blender container

    ▪   Whirl until smooth but not completely melted

    ▪   Spoon into a 9 X 5-inch loaf pan

    ▪   Cover and freeze until firm

    ▪   Serve within a few days



    Blueberry Lavender Cocktail


    Highbush Blueberry Council Lavender Simple Syrup Ingredients

    ▪   1 cup water

    ▪   1 cup sugar

    ▪   2 tablespoons dried lavender

    Cocktail Ingredients

    ▪   Handful of frozen blueberries

    ▪   2 ounces vodka

    ▪   1⁄2 ounce lavender syrup

    ▪   1⁄2 ounce elderflower liqueur

    ▪   Splash of soda water

    Lavender Simple Syrup Instructions

    1  Place all ingredients in a saucepan over medium high heat. Bring to a boil and immediately turn down to a simmer.

    2  Stir until sugar is dissolved and the syrup has thickened, about 5 minutes.

    3  Remove from heat and cool; strain.

    4  Simple syrup can be stored in the refrigerator, for about a week.

    Cocktail Instructions

    1  In a cocktail shaker, muddle frozen blueberries to release their juices.

    2  Add vodka, lavender simple syrup, and elderflower liqueur; muddle mixture. Add ice and shake well.

    3  Pour the cocktail (with the ice and muddled blueberries) into a cocktail glass and top with soda water.

    Number of servings (yield): 1 cocktail


    Green Tea Smoothie


    • 2 teaspoons matcha powder
    • handful blueberries
    • 1 banana
    • 1/2 avocado
    • 1 teaspoon pure vanilla extract
    • 1 teaspoon chlorella or spirulina powder (or both!)
    • 1 teaspoon chia seeds
    • 1 teaspoon hemp seeds
    • 1/2 cup almond or soy milk


    1. Blend all ingredients together in blender until desired consistency
    2. If you find the smoothie to be chalky, simply add more milk or water

    Number of servings (yield): 1 smoothie

    Preparation time: 5 minutes


    Blueberry Pie


    • 1 refrigerated pie crust
    • 4 cups blueberries
    • ½ cup sugar
    • 2 ½ tablespoons cornstarch
    • 1 tablespoon butter
    • ½ teaspoon grated lemon peel


    1. Roll out one sheet pie crust to flatten. Fit into a 9-inch pie dish.
    2. In a medium saucepan combine 1 cup of the blueberries, sugar, cornstarch and 2 tablespoons water. Bring to a boil; cook and stir until mixture is thickened and clear. Stir in butter; cool for 5 minutes. Stir in the remaining 3 cups blueberries and lemon peel.
    3. Preheat oven to 400 degrees. Turn cooled filling into pie shell. Lay the remaining pie crust on a sheet of wax paper. Roll out to flatten. With a knife or pastry wheel cut pastry into 3/8-inch wide strips. Arrange in a criss-cross pattern on top of blueberries, pressing ends into the edges of the bottom crust and crimping to seal.
    4. Place pie on a baking sheet. Bake in the bottom third of oven until crust is golden and filling bubbles gently, about 30 minutes. Cool on rack.


    Per Portion:

    317 calories

    48 g carbohydrate

    15 g total fat

    6 g saturated fat

    2 g fiber

    Type: Dessert


    Cornmeal Crumb Top Variation: Do not use top crust. In a medium bowl combine ½ cup sugar, 1/3 cup flour, ¼ cup cornmeal, ¾ teaspoon cinnamon and 3 tablespoons softened butter until blended. Crumble over filling. Bake as above.

    Decorated Lattice Variation: Cut top crust into ¾-inch wide strips. Set the two end strips and two short strips aside. Arrange remaining strips in a criss -cross pattern on top of blueberries. With the large end of a piping tip or a small knife cut out 15 small circles and 12 small leaves . Brush with milk and sprinkle with sugar. Place in clusters decoratively on the pastry lattice securing with a little milk. Bake as above.

    Blueberry Pie

    Blueberry Muffins

    Blueberry Muffins are an American favorite for a reason! Made with a hint of nutmeg and a lot of love, these Blueberry Muffins bake up beautifully to golden perfection. Serve them warm, fresh out of the tin, and they’ll bring nothing but smiles to your breakfast spread.


    • 1 cup fresh or frozen blueberries
    • 1-¾ cups plus 1 tablespoon flour, divided
    • ½ cup sugar
    • 1 teaspoon baking powder
    • ½ teaspoon baking soda
    • 1 teaspoon nutmeg
    • ¾ teaspoon salt
    • 1 egg
    • 1 cup sour cream
    • 1⁄3 cup milk


    1. Preheat oven to 400°F
    2. Grease twelve 2-½-inch muffin cups
    3. Toss blueberries with 1 tablespoon of the flour
    4. Combine the remaining 1-¾ cup flour, the sugar, baking powder, baking soda, nutmeg and salt
    5. Set aside
    6. Beat egg, sour cream and milk
    7. Stir into flour mixture until just combined (batter will be lumpy)
    8. Stir in blueberries until evenly distributed
    9. Fill muffin cups 23 full with batter
    10. Bake about 20 minutes until golden


    For best results, stir unthawed blueberries lightly dusted with flour into batter

    Blueberry Muffins