A publication of the Virginia, Maryland & Delaware Association of Electric Cooperatives

Co-op Kitchen
Home | Co-op Kitchen | Berrylicious!


Baking with blueberries

July 2024

Blueberry Buckle

recipe courtesy of Janet Hoffman, Madison, Va



  • ¾ cup milk
  • 1 egg
  • 2 cups all-purpose flour
  • ¾ cup sugar
  • 2 ½ teaspoons baking powder
  • ¾ teaspoon salt
  • ¼ cup shortening
  • 2 cups fresh or frozen blueberries, well drained


  • ½ cup sugar
  • ¾ cup all-purpose flour
  • ½ teaspoon cinnamon
  • ¼ cup margarine, softened

Directions: Heat oven to 375 degrees. Grease 9-inch square pan. In blender, combine milk, egg, flour, ¾ cup sugar, baking powder, salt and shortening. Blend 30 seconds or until smooth. Pour into pan. Add blueberries. In a small bowl add all topping ingredients and mix well. Sprinkle over filling. Bake 45-50 minutes or until the filling is set.

Blueberry Crumble

recipe courtesy of Family Features


  • 1 can blueberry pie filling
  • 1 box yellow cake mix
  • 1 bag (4 oz.) chopped pecans
  • 1 stick butter, melted
  • ¼ cup oil
  • whipped cream, for serving (optional)
  • vanilla ice cream, for serving (optional)

Directions: Preheat oven to 350 degrees. Spread pie filling on bottom of 9-by-11-inch pan. Sprinkle cake mix and pecans on top. Do not mix. Drizzle melted butter and oil on top of cake mix and pecans. Do not mix. Lift pan and tilt from side to side until cake mix is completely covered in butter. Bake 1 hour until golden brown and bubbly. Serve with whipped cream or vanilla ice cream, if desired.

Lemon Blueberry Trifle

Recipe courtesy of Family Features


Lemon Curd:

  • 1 cup sugar
  • 2 tablespoons cornstarch
  • ¼ cup freshly squeezed lemon juice
  • 1 tablespoon lemon zest
  • 6 tablespoons water
  • ¼ teaspoon salt
  • 6 egg yolks
  • ½ cup (1 stick) unsalted butter, at room temperature, cut into ½-inch cubes

Whipped Cream:

  • 2 cups heavy whipping cream, cold
  • 2 tablespoons Domino Golden Sugar
  • 2 teaspoons pure vanilla extract


  • 1 cup blueberry jam
  • 12 oz. fresh blueberries, plus additional for garnish, divided
  • 1 lb. poundcake, cubed lemon slices, for garnish
  • mint, for garnish

Directions: To make lemon curd: In medium saucepan, stir sugar and cornstarch. Stir in lemon juice, lemon zest, water and salt. Cook over medium heat, stirring constantly, until thickened. Remove from heat and gradually stir in three egg yolks; mix well until combined. Stir in remaining egg yolks. Return to heat and cook 2 minutes, stirring constantly. Remove from heat. Stir in butter; mix until incorporated. Cover with plastic wrap, touching surface of lemon curd to prevent curd forming skin. Refrigerate until completely cool.

To make whipped cream:In large bowl, beat cream, sugar and vanilla until soft peaks form. Do not overbeat.

To make trifle: Mix blueberry jam with fresh blueberries. Place one layer cubed poundcake in bottom of trifle dish. Top with layer of blueberries. Add dollops of lemon curd and whipped cream. Repeat layering ending with whipped cream.Decorate trifle with lemon slices, fresh blueberries and mint. Serves 8-10.

Got a tasty treat to share?

Email your favorite recipes to [email protected], or mail to Cooperative Kitchen, c/o Cooperative Living, 4201 Dominion Boulevard, Suite 101,
Glen Allen, VA 23060, and include your email address. You also can submit them online at co-opliving.com/cooperativekitchen. Selected recipes will be published in future issues of Cooperative Living or at co-opliving.com. Because of volume we cannot guarantee publication of all recipes. Reader recipes are submitted in good faith. Cooperative Living cannot warrant results.