From the archives is a series that dives into the archives of the Agricultural Review, the free newspaper published by the N.C. Department of Agriculture & Consumer Services, and explores interesting recipes, agriculture news and features from the past century.
Blueberry season in North Carolina is one of the sweetest times of the year. From local farmers markets to pick-your-own farms, these little berries are bursting with flavor, packed with nutrients and ready to shine in everything from breakfast to dessert.
Their versatility makes them a favorite ingredient for home cooks and experienced bakers alike. Eat them by the handful, or add them to custards, puddings, ice cream, pies, cakes, muffins, pancakes, sauces or salads.
The July 1, 1982, edition of the Agricultural Review featured recipes for two blueberry dishes that would make the sweetest addition to any summer day. Here are the recipes:
Blueberry Corn Muffins
Add a cup of washed and well dried fresh blueberries or one cup frozen dry packed blueberries to your favorite cornbread recipe or corn muffin mix.
Easy Blueberry Dump Cake
- 1 pint North Carolina blueberries, sweetened to taste
- 1 can (15-16 oz.) crushed pineapple
- 1 box (2 layer) yellow cake mix
- 1/2 cup broken nuts
- 1 1/2 sticks butter, melted
Put blueberries in oblong-type greased baking dish, approximately 6×11 inches. cover with pineapple. Pour on dry cake mix and scatted nuts over top. Melt butter and drizzle over all. Bake approximately 1 hour at 350 degrees F. Serve topped with ice cream or whipped cream.