Blueberry Hill Farms       Texas                                            Pick 'n Edom 
10268 FM 314
Edom, Texas 75756
Easy Blueberry Cobbler
Blueberry Pound Cake
Blueberry Streusel Muffn







1 cup plus 2 tablespoons butter or margarine, divided

2 1/4 cups sugar, divided

4 eggs

1 teaspoon vanilla extract

3 cups all-purpose flour, divided

1 teaspoon baking powder

½ teaspoon salt

2 cups fresh blueberries, well drained

(if using frozen; do not thaw, rinse and dust with flour)


 Grease a 10-inch tube pan with 2 tablespoons butter. Sprinkle pan with ¼ cup sugar; set aside.


Cream remaining 1 cup butter; gradually add remaining 2 cups sugar, beating well. Add eggs, one at a time, beating well after each addition. Add vanilla; mix well.


Combine 21/4 cups flour, baking powder, and salt; gradually add to creamed mixture, beating until well blended. Dredge blueberries with remaining ¼ cup flour; stir to coat well.


Fold blueberries into batter. Pour batter into prepared pan.


Bake at 325 for 1 hour and 10 minutes; remove cake from pan, and let cool completely. Yield: one 10-inch cake

Easy Blueberry Cobbler



This truly is easy, but most importantly- delicious!


1 cup flour                       4 cups blueberries

1 cup sugar                      1/2cup sugar

1 Tbsp. baking powder    3/4 stick butter


Enough milk to make gravy consistency.

(use whole milk)

Heat oven to 350 degrees. Melt butter in a 9x13 inch baking dish. Heat blueberries with sugar( 1/2 cup) in saucepan until boiling. Mix flour, sugar (1 cup), and baking powder, then add enough milk to make batter a gravy consistency. Pour batter over melted butter. Pour blueberries over batter. bake for 30 to 35 minutes.


Be prepared to make two of these the first will be gone in a minute.




1/3 c. sugar

¼ c. butter or margarine, softened

1 egg, beaten

2 1/3 c. All-purpose flour

4 tsp. Baking powder

½ tsp. Salt

1 c. milk

1 tsp. vanilla extract

1 ½ c. fresh or frozen blueberries


In a mixing bowl, cream sugar and butter together.

Add egg; mix well. Combine flour, baking powder,

and salt; add to creamed mixture alternately with milk.

Stir in vanilla. Fold in blueberries.

Fill 12 greased or paper-lined muffin cups two-thirds full.



½ c. sugar

1/3 c. All-purpose flour

1/2 tsp. ground cinnamon

¼ c/ butter or margarine


In a small bowl, combine sugar, flour, and cinnamon;

cut in butter until crumbly. Sprinkle over muffins.


Preheat oven 375.Bake at 375 degrees for 25 to 30 minutes

or until browned, test with toothpick. Yield: 1 dozen.