BlueberriesAppledore Woods Berry Farm has 3.5 acres of blueberries. Picking begins mid-July and runs to the end of August.

Our planting includes both Minnesota half-high blueberries and Michigan high bush blueberries. The following varieties are available: Northblue, North Country, St. Cloud, Blueray, Friendship, Chippewa, Patriot, Bluecrop, Nelson and Elliott.


Blueberry History

Blueberries have been around for thousands of years and were once called "star berries" because of the star-shaped calyx on the top of each berry. Lewis & Clark found that Indians in the Northwest Territory smoked wild blueberries to preserve them for the winter. One of the first meals they shared with the Indians was venison with wild blueberries pounded into the meat that was then smoked and dried.

Freezing Tips

Wash the blueberries in a colander, drain well and drop one cup per bag into ziplock bags. The one-cup bag insures that you have pre-measured amounts for cooking. The berries do not need to be frozen individually; they will separate with a light tap when removed from the freezer.  Place each bag into a large freezer bag to maintain freshness.



2 Cups softened Vanilla Ice Cream
1-1/2 Cups Strawberries
3/4 Cup Blueberries
2 Tbsp. Sugar
1/2 Cup Cranberry or Cranapple Juice
1 Tbsp. Lemon Juice
Ice Cubes

Process 1st 6 ingredients in a blender.

Add ice cubes to bring mixture to 4-1/2 cup level and process til smooth.

Serve immediately.  

Yield:  4-1/2 Cup


1/2 Cup margarine
1-1/4 Cup sugar
2 eggs
1 Cup sour cream
1 cup blueberries
1 tsp vanilla
2 Cups flour
1 tsp. Baking powder
1/2 tsp. Baking soda
1/4 tsp. Salt.

Cream margarine and sugar.  Add eggs, sour cream and vanilla.  Mix well.  Add dry ingredients just until mixed.  Fold in Blueberries.  

Spray muffin cups with Pam.  Fill muffin cups half full.

Sprinkle with cinnamon/sugar mixture (1/4 c sugar
and 1 tsp. nutmeg). 

Bake at 375 degrees for 20-25 minutes. 

Yield:  18 muffins.


4 generous cups of blueberries (approx. 2 pints)
1/2 cup granulated sugar
1/4 cup flour
1 tbsp. Lemon juice
2 tbsp. Margarine

Mix sugar, flour and blueberries.  Place in a 9” unbaked pie shell.  Sprinkle with lemon juice and dot with margarine.  Place another pie crust on top, cutting vents to allow steam to escape.

If desired, brush with milk and sprinkle with sugar.

Bake at 350 degrees for 45 minutes to 1 hour.


1 cup granulated sugr
2 tbsp. Cornstarch
3/4 cup water
2 cups blueberries (1 pint)

In saucepan, stir sugar and cornstarch; stir in water slowly.  Add blueberries; stir until thickened (it will thicken somewhat
as it cools).  Use over pound cake, cheesecake, or ice cream