Here are a few of our family favorites. Enjoy!


Lemon Blueberry Pancakes

This pancake recipe is the go-to in our house. Homemade and delicious. I’ve even made the batter the night before and allowed to set in the refrigerator over night for an easy breakfast the next morning.

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Fruited Barley Oatmeal

1/2 Cup Pearled Barley
1/2 Cup Steel Cut Oats
1/4 – 1/2 Cup chopped dried apricots, dried cranberries or dried fruit of your choice
1/3 Cup Brown Sugar
1/2 tsp Salt
4 1/2 Cups Water

1. Spray the inside of your slow cooker (crock-pot) with cooking spray.

2. Add barley, oats, dried fruit, sugar, salt & water. Stir gently to mix. Turn cooker on LOW, cover, and go to bed!

3. In the morning, just before serving, stir the porridge to incorporate any thick oatmeal on the sides and bottom of cooker. 4. Stir in the following ingredients

1/2 tsp Vanilla
1/8 tsp Cinnamon
a pinch of ground Cardamom (if you have it)
Top with blueberries and splash of milk

I like to use frozen blueberries straight from the freezer, super easy and this helps to cool the porridge down for little ones too.


Blueberry Muffins

These super easy blueberry muffins from All Recipes are hard to mess up. We don’t always use the streusel topping, but tastey either way.


Blueberry, Goat Cheese, Basil Pie

This twist on blueberry pie was featured in the June 2019 issue of FEAST magazine. Our family enjoys at least one of these each summer.

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Blueberry Lemon Bread

We tried the Blueberry Lemon Bread recipe from Magnolia Journal, Spring 2019 issue and it barely cooled off before being devoured from our kitchen counter. This link requires a little extra to download, but I’d rather give credit where credit is due.


Blackberry Cobbler

This cake-like cobbler is a super easy recipe I got from my Aunt Jane. Originally meant for peaches, I sub blackberries which work nicely.

4 Cups Blackberries
2 Cups Sugar (divided)
1/2 Cup Water | 8 TB Butter
1 1/2 Cups Flour | 1 1/2 Cups Milk
3/4 tsp Salt | 2 1/4 tsp baking powder

1. Combine blackberries, 1 Cup Sugar and Water in sauce pot. Bring to boil and simmer 10 minutes.

2. While berries are simmering, put butter in a 3 QT dish and place in oven while heating to 350°.

3. Mix remaining 1 Cup sugar, flour, salt, baking powder, and milk until smooth.

4. Pour mixture over melted butter. (Do not stir.)

5. Gently spoon fruit over batter, and pour remaining juices on top.

Bake 30-45 minutes until brown and bubbling.