Blueberry Turkey Burgers with Blueberry Ketchup

I love blueberries! They are pretty, sweet and a summertime treat. Every summer my family visits a little blueberry patch on the outskirts of town and we pick blueberries then feast on them in every way imaginable.

My friends at the Blueberry Council shared this fun recipe with me, and I didn't hesitate to squeal with delight at the idea of sharing it with you.

Blueberry Turkey Burgers with Blueberry Ketchup

Ingredients:

1 pound ground turkey

3/4 cup fresh or frozen (unthawed) blueberries

1 tablespoon minced fresh ginger

1 tablespoon minced lemongrass (optional)*

1 teaspoon coarse black pepper

2 tablespoons soy sauce

4 poppy seed hamburger buns

Lettuce and sliced red onion, optional

Blueberry Ketchup (recipe follows)

Directions:

In a large bowl, combine turkey, blueberries, ginger, lemongrass and black pepper; mix well.

Form mixture into 4 patties.

Brush soy sauce on both sides of burgers.

In an oiled skillet over medium-high heat, grill patties until cooked thoroughly, about 4 minutes each side.

Serve on buns with lettuce, sliced red onion and blueberry ketchup.

* Peel away woody outer layer from the bottom portion of the lemongrass stalk; mince inner flesh.

Quick notes:

Yield: 4 portions

Blueberry Ketchup

Ingredients:

1-1/2 cups fresh or frozen (unthawed) blueberries

1/2 cup minced onion

1/4 cup rice wine vinegar

1/4 cup dark brown sugar

1/2 teaspoon salt

1 tablespoon pickled ginger (gari) or minced fresh ginger

Directions:

In a medium saucepan over medium heat, combine blueberries, onion, vinegar, sugar, ginger and salt.

Bring to a simmer; cook about 15-20 minutes, stirring frequently.

Remove from heat and allow to cool.

Remove to blender or food processor; whirl until smooth.

Refrigerate until ready to use. 

How do you like your blueberries? Tell me about your favorite way to eat blueberries in a comment, pretty please ;)

You might want to hop over and check out the recipe for Fresh Blueberry Napoleons as well 

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Best Blueberry Pie Recipe

I am going to make a confession to you guys today. I am borderline obsessed with baking pies. You guys probably already know how I feel about blueberries... yep an addict. I cannot get enough of them! It seemed only natural that I would share a favorite Blueberry Pie Recipe with you!

This pie comes together easily, especially if you use a premade pie crust. While I have a few unbelievable pie crust recipes, sometimes life with 2 little kids gets crazy busy. I take a helping hand where I can get it, and Pillsbury is always willing to shave a few moments off for me by producing lovely premade pie crusts!

Ingredients

• 1 refrigerated pie crust
• 4 cups blueberries
• ½ cup sugar
• 2 ½ tablespoons cornstarch
• 1 tablespoon butter
• ½ teaspoon grated lemon peel

Instructions

1. Roll out one sheet pie crust to flatten. Fit into a 9-inch pie dish.
2. In a medium saucepan combine 1 cup of the blueberries, sugar, cornstarch and 2 tablespoons water. Bring to a boil; cook and stir until mixture is thickened and clear. Stir in butter; cool for 5 minutes. Stir in the remaining 3 cups blueberries and lemon peel.
3. Preheat oven to 400 degrees. Turn cooled filling into pie shell. Lay the remaining pie crust on a sheet of wax paper. Roll out to flatten. With a knife or pastry wheel cut pastry into 3/8-inch wide strips. Arrange in a criss-cross pattern on top of blueberries, pressing ends into the edges of the bottom crust and crimping to seal.
4. Place pie on a baking sheet. Bake in the bottom third of oven until crust is golden and filling bubbles gently, about 30 minutes. Cool on rack.

What is your favorite kind of pie? I honestly don't have a favorite. I like them all!  I hope you enjoy this recipe for Blueberry Pie! If you make it, I would love for you to share a pic with me on facebook! Don't forget to check out some of my other recipes!

You might enjoy

Wild Blueberry Gin Fizzers

Blueberry Gin Fizzers are perfect for summer entertaining.  They are so easy to make, and they have the ideal blend of sweet and tart flavors. 

 I was gifted 8 pounds of beautiful blueberries. My husband will eat them sometimes, the kids don't like them in any capacity. That left me with about 7.5 pounds of berries to use and enjoy. Naturally I had them on my cereal. I added them to oatmeal. I ate them on cake. I baked a small pie.  I froze half of them... I still had blueberries left! What is a girl to do? Why not drink them!?

This cocktail recipe is so easy to make. It is refreshing and tasty, making it perfect for summer entertaining. The flavor of gin is wonderful mixed with blueberries!

Ingredients:

2 ounces of fresh blueberries

Lime wedges

Sprite

Gin; I like Beefeater

Ice

Directions:

With a spoon,  or a muddler, smash the blueberries.

Add ice to the glass.

Add Sprite.

Top with 1 ounce of Beefeater Gin.

Squeeze the juice of a lime wedge into the glass.

Garnish with a lime if desired.

You can find more of my favorite blueberry recipes here.
Find more cocktail recipes here.

Blueberry Whoopie Pies

One of my favorite things about summer is fresh blueberries. My family visits a local farmer every summer to pick blueberries. We have fun picking our own fruit and we love feasting on blueberries in a variety of ways.

On our to try list this summer with our freshly harvested fruit was Blueberry Whoopie Pies! 

Ingredients

• 1 red velvet cake mix (18.25 ounces)
• ¼ cup flour
• ½ cup water
• 1⁄3 cup vegetable oil
• 3 large eggs
• 1-½ cups marshmallow crème from a jar
• 1 cup fresh blueberries

Instructions

1. Heat oven to 350°F
2. Line two large baking sheets with parchment paper
3. In a large bowl combine cake mix, flour, water, oil and eggs
4. With an electric mixer, beat at medium speed until smooth, 2-3 minutes
5. Scoop the batter by rounded tablespoons onto prepared baking sheets, 2 inches apart, to make 24 cookies
6. Bake until puffed, 8-10 minutes
7. Let cool 2 minutes on the baking sheets
8. With a spatula, remove to wire racks to cool completely
9. With a small spatula or knife, spread 1-½ teaspoons marshmallow crème onto the flat side of each cookie
10. Divide blueberries onto 12 of the cookies
11. Top with remaining cookies to make sandwiches
12. Serve immediately or store chilled in an airtight container layered between sheets of waxed paper

Number of servings (yield): 12

Thanks to my friends at the Blueberry Council for sharing this recipe!

Savory Blueberry Pizza

I love pizza... but pizza with blueberries? Hey, why not!? My friends at the Blueberry Council sent this recipe and I was thrilled to have the chance to share it with you.

Savory Blueberry Pizza

Ingredients:

• 1 pound pizza dough
• 1-1/2 cups grated mozzarella cheese, divided
• 1/2 cup crumbled gorgonzola cheese
• 4 ounces diced pancetta (can also use bacon or ham if pancetta is not available), cooked and drained
• 1/4 cup thinly sliced red onion
• 1 cup fresh blueberries
• 1/4 cup thinly sliced fresh basil
• Freshly ground black pepper

Directions:

1. Preheat oven to 450°F.
2. Lightly flour a work surface.
3. Pat and stretch dough into a 10 x 14-inch oval; place on a large baking sheet.
4. With a fork, pierce dough in several places.
5. Leaving a 1-inch border, sprinkle dough with half the mozzarella, the gorgonzola, pancetta and red onion.
6. Bake until crust is golden brown, 12 to 14 minutes.
7. Sprinkle blueberries and remaining mozzarella over pizza; bake until cheese is melted and crust is golden brown, about 2 minutes longer.
8. Remove from oven; top with basil and pepper.

How do you like your pizza? Have you ever had it with blueberries as a topping? I can't wait to talk pizza with you- leave me a comment ;)

Blueberry Chia Breakfast Bowl

We all know Breakfast is a meal not to be missed, but come on guys! I cannot get excited about eating a bowl of cold cereal from a box for breakfast... now at snack time some cereal is my go-to, but for breakfast? Give me something healthy, delicious and it has to have some visual appeal too!

This Blueberry Chia Breakfast Bowl is the way to go for a start to your day that is almost too pretty to eat and that is so delicious you just might hop out of bed at the thought of it!

Ingredients

• 2 cups fresh or frozen blueberries
• 2/3 cup low fat milk
• 2 tablespoons maple syrup
• 1 banana, peeled
• 1/3 cup quick-cooking oatmeal
• 1/4 cup chia seeds

Instructions

1. In a blender or food processor combine blueberries, milk, maple syrup and banana; blend until smooth.
2. Divide mixture among two serving bowls.  Stir in oatmeal and chia seeds.
3. Refrigerate for 30 minutes to thicken.

Serve with your favorite yogurt and sprinkle with more blueberries

Number of servings (yield): 2

Have you ever had a breakfast bowl like this Blueberry Chia Breakfast Bowl? This one is nothing short of incredible. I love that it is packed full of fruit and oats and that it can even be made the night before for a super easy start to the day!

Thanks to my friends over at the Blueberry Council for inspiring this post!

Blueberry Vodka Lime Sorbet

Blueberry Vodka Lime Sorbet cools you off while lighting you up at the same time!

You guys, I celebrated my 40th birthday yesterday. I am pretty excited about it too. 40 is the Holy Grail or so I have heard. And I am eager to find out! It is August and it is blazing hot here. So humid that I am not even ashamed to admit, I daydreamed about winter for a few moments.

I can't do much about the weather, but I can find ways to keep my mind busy and cool off a little.
I whipped up a batch of blueberry vodka lime sorbet and enjoyed a dish poolside. That has to be the next best thing to a winter wonderland on a hot day.

Sorbet seems fancy to me. When I was in highschool, I had a part time job at a really lovely place, Glenlaurel Inn in the Hocking Hills. It was pretty sweet for a teenager. I did dishes, earned enough money to go to dozens of concerts, and sometimes the chef would feed me a gourmet meal that included sorbet and an andes mint at the end. As a kid, living in a very rural area in the 1990s, sorbet, andes mints and a coke machine really wowed me. For over 20 years I have fondly recalled that experience of working there and being exposed to culture every time I have had sorbet.

Sorbet seems fancy, but it is actually so deliciously simple to make. Homemade sorbet is a million times better than anything that comes in a container an adding a great vodka to the mix results in a grown up treat that does double duty. It cools you off and fires you up at the same time!

Ingredients:

2 cups of blueberries

2 cups of sugar

2 cups of water

One Lime

1/2 cup of vodka

Directions:

Combine water, sugar and blueberries in a saucepan.

Over medium heat bring to a boil.

Reduce heat to low and simmer or 30 minutes.

Allow the mixture to cool for 20 minutes.

Pour into a blender and blend for 1 minute.

Add vodka and the juice of one lime.

Blend for 30 seconds.

You can pour the mixture through a fine mesh strainer if the seeds from berries bother you. I opted not to do this, as I like a little texture.

Freeze for 4 o 6 hours.

Serve or store in an airtight container in the freezer.

Find more cocktail recipes here

Everyone loves the Bomb Pop Cocktail

Mouth Watering Blueberry Recipes

Have you noticed I am sharing a ton of blueberry recipes lately? I guess you could say I have Blueberries on the Brain! How could I resist rounding up some of the yummiest recipes from the Tell Me About It Tuesday Party to share with you?

When I saw this Coconut Rice Pudding Recipe with Blueberries my heart skipped a beat, we love Rice Pudding, but the Mister hates raisins, so we can still have our treat and enjoy a little fruit too thanks to this recipe.

My son would go Gaga for these 4th of July Waffles, because he is Mister America and he LOVES the flag, and waffles, and whipped cream.

Savory Blueberry Pizza is a unique idea that combines 2 of my favorite things.

Red, White and Blue Fruit Cake looks pretty yummy! How can anyone resist this combo?

Blueberry Turkey Burgers With Blueberry Ketchup is a colorful way to enjoy a healthy meal.

Red, White and Blue Firework Kabobs would be a good way to compromise. My son would eat marshmallows day in and day out, I would prefer he eat fruit... with this cute snack we both win.

Red, White and Blue Whoopie Pies are colorful and packed with flavor.

Blueberry Egg Rolls? What else is there to say?

Blueberry Lime Soda

This blueberry lime soda syrup is so easy to make. It is perfect for a refreshing drink that you will want to sip all summer long!

We have a drink machine in the kitchen, and it is pretty great. I love making caffeine free soda to serve the family. It is fun to mix up a batch of syrup drawing inspiration from seasonal produce. This recipe came together with only 3 ingredients to create something sweet, tart and completely delicious!

After you make this, you might never buy a prepacked syrup for your soda stream machine again. This is so easy to make and tastes totally amazing! With only 3 ingredients and a few moments of time, this might be your new favorite.

Ingredients:
One fresh lime
2 cups of blueberries
2 cups of water
2 cups of sugar

Tools:
A mason jar or something similar for storing
A mesh sieve/strainer
A medium size saucepan

Directions:
Combine water, sugar and blueberries in a saucepan.
Over medium heat,  cook for about 30 minutes, stirring frequently.
Allow the mixture to cool for about 20 minutes.
Place the mesh sieve/strainer over the mason jar.
Pour the liquid into the sieve, allowing it to drip into the jar.
As you go, you will crush the fruit to drain the liquid. I use a small mason jar for this.

Allow to cool completely then store in the fridge for up to 3 weeks.


To use, add one to two ounces of syrup to your drink mate or soda stream with 12 ounces of water, then carbonate.

If you do not have a drink machine, no worries! Add this to sprite or carbonated water for a really delightful summer treat!

Don't miss my other homemade soda steam syrup recipes. Reader favorites include:

Cherry Orange Soda

Strawberry Peach Pop

Peach  Soda

Tropical Fruit Boats

Making food interesting to a picky eater takes patience and creativity. My son Roo is going through the phase of eating only specific foods (chicken fingers, applesauce, yogurt, cheese quesadillas). I am trying to help him experience a variety of food and enjoy eating it... Which hasn't gone well... If he lays eyes on cucumbers, he will hide. When I eat carrots, he cries for me to stop...

I am taking the approach of healthy eating to a new level by making food fun.

What could be more fun and appealing than this Tropical Fruit Boat?

Ingredients:

• 2 cups fresh blueberries
• 3/4 cup blueberry or grape juice
• 2 bananas
• 1/2 cup watermelon cubes (1/2-inch)
• 1/2 cup pineapple cubes (1/2-inch)
• 1 cup mango cubes (1/2 inch)
• 2 fruit roll-up sheets, any flavor
• 4 thin pretzel sticks, each 4 inches long

Directions:

1. In each of 4 shallow bowls, place ½-cup blueberries and 3 tablespoons juice.
2. Cut each banana in half crosswise on a diagonal, then split halves lengthwise.
3. In the center of each bowl, arrange 2 banana slices to form the sides of the “boat.”
4. Evenly divide the watermelon, pineapple and mango in the banana boats.
5. To make the boat “sails,”: on a cutting board, lay one fruit roll-up sheet over the other and press together; cut the double layer into 4 triangles.
6. Make 3 small cuts along one edge of each triangle; thread onto pretzel sticks.
7. Push the pretzel sail into a fruit cube.
8. Serve immediately.

Thanks to my pals at the Blueberry Council for supplying the recipe and image.

Blueberry Topped Rice Cakes

I have been on a journey to eat healthier. I frequently snack on rice cakes but they get rather boring. It is a good thing I have my pals at the Blueberry Council to keep me in yummy recipes and ideas for one of my favorite fruits.

When I saw this recipe for Blueberry Topped Rice Cakes I couldn't wait to try it. I think you are going to enjoy it if you want a flavorful, filling snack that is low in calories.

Ingredients

• ½ cup ricotta or cottage cheese
• 2 teaspoons apricot preserves
• 4 apple-cinnamon flavored rice cakes
• 1 cup thinly-sliced fresh fruit (such as apple, pear, nectarine or peach)
• 1 cup fresh blueberries

Instructions

1. In a small bowl, stir together ricotta and preserves
2. Spoon an equal amount on each of the rice cakes almost to the edge
3. Arrange fruit slices in circles, on top of the ricotta mixture
4. Top each with ¼ cup of the blueberries
5. Serve immediately

To find even more fantastic recipes visit the Blueberry Council website.

The Best Burger Recipes

I have a confession to make... I love burgers! I can't resist them. I love them plain, or simply with mustard. I love them loaded up with onions, pickles, lettuce, bacon, cheese...  With my love of the All American Burger how could I resist featuring some yummy burgers from Tell Me About It Tuesday in a collection for the burger lovers?

Keep reading to discover turkey burgers, slaw burgers, and burger bombs to name a few!

                                     I have never had a Slaw Burger, but I think I would like it.

                                 Turkey Burgers with Blueberries is a unique spin on the traditional burger.

                                                      Stuffed Ranch Burgers sound great!

                   Low Calorie Easy Turkey Burger Sliders would be the perfect little burgers for my son.

Bacon Cheeseburger Bombs would be ideal party food.

Giant BBQ Cheeseburger Empanadas combine 2 of my favorite things!

Hard Rock Fiesta Burgers are super delicious, who could resist?

How do you like your burgers? Leave me a comment and tell me about it.

Fresh Blueberry Napoleons

If you need a yummy dessert to take to your 4th of July festivities you won't want to miss this recipe for Fresh Blueberry Napoleons. Imagine something fruity, sweet and rich that will leave your loved ones talking about your amazing baking skills... 

Ingredients

• 6 slices firm white sandwich bread, crusts removed
• 1 teaspoon butter, softened
• ¼ teaspoon sugar
• 1 cup ricotta cheese (whole or part-skim milk or cottage cheese)
• ¼ cup mascarpone or cream cheese
• ¼ cup confectioners’ sugar
• 2 tablespoons apricot preserves
• 1 cup blueberries

Instructions

1. Preheat oven to 350°F
2. With a rolling pin, roll bread slices very thin
3. Cut each slice in half lengthwise
4. Lightly butter bread on one side
5. Arrange on baking sheet
6. Sprinkle wtih sugar
7. Bake until crisp and beginning to brown, about 10 minutes
8. Cool to room temperature (If making ahead, wrap tightly store at room temperature)
9. In medium bowl, with electric mixer, beat ricotta, mascarpone, confectioners’ sugar, and preserves until smooth
10. Cover and refrigerate until ready to use
11. Just before serving, place 8 toasts on work surface
12. Spread cheese filling on toasts, dividing evenly
13. Dot with berries
14. Stack 4 of the prepared toasts on remaining prepared toasts
15. Top each with a plain toast
16. Press gently to secure
17. Place each on a serving plate
18. If desired, sift confectioners’ sugar over Napoleons
19. Serve immediately

Thanks to my friends at the Blueberry Council for sharing this recipe.