Our Blueberry Recipes

Bennett Blueberry lemonade in glass with blueberry sprig for garnish. Plump, colossal Bennett Blueberries hanging from the bush at Bennett Orchards. Mama Carrie's famous blueberry muffin recipeGrandma's glazed blueberry pie recipe.

We pride ourselves on growing the finest blueberries on the Delmarva Peninsula so it’s only fair that we share some of our favorite farmstead recipes, passed down through generations.

For additional recipes, please request our current Recipe Sheet when you visit us at our farmers market locations or at our pick-your-own orchards. 

For information on how to store and freeze Bennett Blueberries please visit Storing & Freezing Bennett Blueberries.

Early Summer Salad with Bennett Blueberry-Balsamic Dressing

 2 cups Bennett Blueberries
 2 cups mixed greens
 ½ cup crumbled bleu cheese
 ½ cup toasted walnuts 

 ¼ cup Bennett Blueberries
 ¼ cup balsamic vinegar
 ¼ cup olive oil
 1 ½ teaspoons local honey 
 1 ½ teaspoons Dijon Mustard
 Salt and pepper, to taste

Toss spring greens, 2 cups Bennett Blueberries, bleu cheese and walnuts together in a large bowl. Set aside. Blend remaining Bennett Blueberries, balsamic vinegar, olive oil, honey, and dijon together in a blender until dressing is smooth. Season dressing with salt and pepper, to taste. Pour dressing over salad and toss to coat. Serves 2. 

Mama Carrie's Famous Bennett Blueberry Muffins 

1 ½ cups Bennett Blueberries  
2 cups flour

3 teaspoons baking powder

½ teaspoon salt
2 tablespoons shortening, olive oil, or melted butter 

(In lieu of flour, baking powder, salt and shortening you may use 2 cups Bisquick)

⅓ cup sugar 

⅔ cup milk

2 tablespoons vegetable oil

1 egg

Heat oven to 400˚. Dry whisk flour, baking powder, salt and shortening (olive oil or melted butter) together in a large bowl. (May also substitute 2 cups of Bisquick as afore mentioned.) Grease the bottoms only of 12 medium muffin cups or line with paper/ foil baking cups. Add sugar, milk and vegetable oil to bowl. Stir all ingredients, except Bennett Blueberries, just until moistened. Then, fold in Bennett Blueberries. Divide mixture evenly among muffin cups. Sprinkle sugar on top of muffins. Bake 15 to 18 minutes or until golden brown. Makes 12 muffins.          

Bennett Blueberry Mint Lemonade

½ cups Bennett Blueberries  

Simple Syrup (see below)
1 ½ cups fresh squeezed lemon juice
1 lemon sliced

10 large fresh mint leaves 
5 ½ to 6 ½ cups of water to taste

Handful of Bennett Blueberries for garnish    

Simple Syrup
1 ½ cups sugar

1 ½ cups water

To make the simple syrup, bring the sugar and water to a boil in a saucepan. Continue to boil until the sugar is melted and the liquid is clear. Set aside and let cool. In a large pitcher, muddle or macerate Bennett Blueberries, lemon juice and mint leaves. Next, add cooled simple syrup and water to the same pitcher and stir until you reach an even consistency overall. Let chill, or add ice and serve immediately. Garnish with lemon slices. Makes about 8 beverages.

*For a perfect summer libation you may add 12 ounces of vodka, gin or other preferred liquor to entire pitcher. Or add 1.5 ounces to each individual drink. Enjoy responsibly with friends & family. 

Grandma's Glazed Bennett Blueberry Pie

6 cups Bennett Blueberries
1 9" pie shell, baked

1 cup sugar
1 cup water

1 teaspoon lemon zest
3 tablespoons cornstarch

Bring 1 cup Bennett Blueberries, ¾ cup sugar, ¾ cup water and lemon zest to boil in a saucepan. In a separate bowl, whisk together the remaining sugar, water and cornstarch. Once combined, stir into the boiling berry mixture. Cook for about 1 minute or until clear and thickened. Let berry mixture cool. Spread remaining Bennett Blueberries in the pie shell and pour the cooked glaze evenly over. Let chill until completely set. Serve with whipped cream or your favorite ice cream. Serves about 6 to 8. 

Bennett Blueberry & Chia Seed Smoothie Bowl 

Smoothie Base
2 cups Bennett Blueberries (may be frozen beforehand for an icier smoothie bowl)
1 tablespoon Almond Milk (or other type of preferred milk)
1 banana (may be frozen beforehand for an icier smoothie bowl)

2 tablespoons flaked coconut
3 tablespoons chia seeds
2 tablespoons pumpkin seeds (or similar seed or nut)
Handful of Bennett Blueberries
Honey, if desired

Optional Step: If toasted coconut flakes are desired, place flaked coconut in a small skillet. Cook over medium heat, stirring frequently, for 4-5 minutes or until golden brown. Transfer flakes to a plate and allow them to cool as you prepare the rest of the ingredients. 

To assemble the bowl, place half of the Bennett Blueberries, the banana, and the almond milk (or other type of preferred milk) in a blender. Blend on high until the mixture swirls easily inside the blender. Add the remaining Bennett Blueberries and continue to blend until the mixture begins to swirl again. Do not over process. Pour mixture into a medium-sized bowl and smooth the top with the back of a spoon or spatula. Make an indent in the center of the smoothie bowl and top with a handful of Bennett Blueberries. Next, sprinkle the chia seeds, flaked coconut and pumpkin seeds (or similar seed/ nut) evenly on top of the Bennett Blueberries. If desired, sprinkle honey lightly over the smoothie bowl. Serve immediately. Makes 1 bowl. 

Bennett Blueberry, Balsamic, Corn & Feta Salad

1 cup Bennett Blueberries
8 ears sweet corn
3 tablespoons olive oil
3 tablespoons balsamic vinegar (white or regular)
1 tablespoon fresh chives, minced (plus more for garnish)
½ cup crumbled feta cheese
¾ teaspoon salt
¼ teaspoon pepper
Soak unhusked corn in water for 20 minutes. Grill the corn in husk over medium heat for about 20 minutes or until charred, turning often. Once cooled, peel back the husks. Cut corn off of the cobs and transfer to a large bowl. In a small bowl, whisk together oil, vinegar, chives, salt and pepper. Pour mixture over corn and toss to coat. Gently fold in blueberries and feta. Garnish with additional chives if desired. Serves about 8. 

Lemony Bennett Blueberry Biscuits 

1 cup Bennett Blueberries
2 cups flour
½ cup sugar
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1 cup lemon yogurt
1 large egg, room temperature
¼ cup butter, melted
1 teaspoon grated lemon zest

½ cup confectioners' sugar
1 tablespoon lemon juice
½ teaspoon grated lemon zest

Preheat oven to 400°. In a large bowl, whisk flour, sugar, baking powder, baking soda and salt. In a separate bowl whisk yogurt, egg, melted butter and lemon zest until blended. Add to flour mixture in large bowl and stir until moistened. Next, fold in the Bennett Blueberries. Drop ⅓ cupfuls of the mixture 1” apart onto a greased baking sheet. Bake 15 to 18 minutes or until light brown. While biscuits are baking, combine glaze ingredients in a small bowl and whisk until smooth. Drizzle glaze over warm biscuits. Makes 12 biscuits. 

Bennett Blueberry Oat Squares

For the Crust:
¾ cup butter, softened to room temperature
½ cup brown sugar
1 ½ cups rolled oats
¾ cup all-purpose flour
1 teaspoon vanilla extract
1 teaspoon baking powder
Pinch of salt

 For the Blueberry Layer:

2 cups Bennett Blueberries
3 tablespoons granulated sugar
2 tablespoons lemon juice
2 teaspoons cornstarch

 For the oat topping:

3 tablespoons butter
¾ cup rolled oats
¼ cup brown sugar
1 teaspoon ground cinnamon

Preheat oven to 350°. In a large bowl, use a mixer to cream the butter and brown sugar together until light and fluffy. Add 1 ½ cup rolled oats, flour, vanilla, baking powder, and salt. Continue to mix until fully combined. The mixture should be slightly sticky. Transfer mixture into a 9" square baking pan and firmly press in to create an even layer on the bottom. In a large mixing bowl, add all of the ingredients for the blueberry layer (Bennett Blueberries, sugar, lemon juice, and cornstarch). Gently toss to combine. Evenly distribute the blueberry mixture over the crust. In a shallow saucepan, melt the butter over medium heat. Once melted, remove from heat and stir in ¾ cup rolled oats, sugar, and cinnamon until fully combined. Evenly distribute the topping over the blueberry layer. Bake for 30 to 35 minutes until lightly browned. Place on a wire cooling rack and allow to cool completely. Cut into 9 even squares. Serve on its own or with a scoop of vanilla ice cream. Makes 9 squares. 

American Flag Blueberry Caprese Salad

2 cups Bennett Blueberries
6-8 Large Farmers Market Tomatoes, sliced thinly 
16 ounces fresh mozzarella, sliced (about 2 "logs" or 23 slices total)

2 handfuls of fresh basil leaves

Crostinis, to serve on side

Bennett Blueberry-Balsamic Dressing, optional, to serve on side (see the recipe above for this dressing)

Optional Step: Cut 12 mini stars out of 3 slices of fresh mozzarella using a mini star cutter. Set aside. 

To assemble the "Flag," using approximately a 15” x 10” rectangular platter, starting ⅓ of the way in from the edge of the top left corner, create the first red row by placing tomato slices across the top of the platter. Right under those, place a row of sliced fresh mozzarella followed by another row of tomato slices. Continue, this time creating a full white row with slices of fresh mozzarella followed by a full red row of tomato slices across the entire platter until filled. Fill the space left open in the top left corner with Bennett Blueberries. If desired, place the mini mozzarella "stars" on top of the Bennett Blueberries to create the "stars" of the flag. Drizzle the “flag” with olive oil and sprinkle with salt to taste. Fill a small bowl with fresh basil leaves. Serve with the basil, crostinis and a small jar of Bennett Blueberry-Balsamic Dressing on the side (Optional: See recipe for dressing above). 
Perfect for the Fourth of July or any occasion! Serves about 10 to 15. 

Flag style arrangement of Bennett Blueberries, mozzarella and tomato for the perfect spread. Bennett Blueberry biscuits Bennett Blueberry CobblerCorn, feta, Bennett Blueberry salad made from the recipe on Bennnettorchards.com

From our family to yours, enjoy the fruits of our labor.