Echo
Echo Springs Blueberry Farm is one of Texas Largest blueberry Farms and has over 50 acres of
producing berry plants.

Recipes From The Kitchen of Blueberry Bob

Recipe by: Southern Living
Preparation Time: 0:45
Combine 1/4 cup milk, sugar, salt, and 3 tablespoons butter in a saucepan; heat until butter melts. Cool to 105 degrees to 115 degrees. Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in milk mixture, 1-1/2 cups flour, and egg; beat at medium speed of an electric mixer until smooth. Stir in remaining 3/4 cup flour. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 8 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour (dough will not quite double in bulk). Punch dough down; turn dough out onto a lightly floured surface. Roll dough into a 12- x 8-inch rectangle; spread with 2 tablespoons butter. Combine brown sugar and cinnamon; sprinkle mixture over rectangle. Sprinkle with blueberries. Roll dough jellyroll fashion, starting at long side. Pinch seam to seal (do not seal ends). Cut roll into 1-inch slices; place slices, cut side down, in greased 8-inch square pan. Brush tops with 1 tablespoon melted butter. Using a fork, gently lift center of rolls to form a peak. Cover and let rise in a warm place, free from drafts, about 40 minutes (rolls will not double in bulk). Bake at 350 degrees for 35 minutes. Combine powdered sugar and 2 tablespoons milk, stirring well. Drizzle over warm rolls...
 

Blueberry Pie

Preheat oven to 425 F.
Line a 9-inch pie pan with pastry dough (more).
In a large bowl, toss the blueberries, corn starch, flour, sugar, vanilla extract and lemon juice. Spoon or mound into pie shell. Dot with the unsalted butter. Wet pie edges with a bit of water (more). Roll remaining pastry to fit top of pie. Place on pie and press securely onto fruit and edges to seal. Trim edges and crimp. Cut slits for steam to escape. Brush top of pastry with egg wash.
Place pie on baking sheets and place on lowest rack in oven. Bake for 20 minutes, reduce heat to 375 F. and bake until juices begin to bubble through steam slits (about 35 to 45 minutes). Cool for 1 hour before serving.

Blueberry Liqueur
Yield: 3 cups

3 c Fresh blueberries or blackberries
1 ea Clove
1/2 c Sugar syrup (see recipe)
2 c Vodka
1 ea Lemon wedge, scraped peel

Note: Blueberries can be bought in season (May to Sept). Avoid stained baskets and DO NOT rinse until ready to use. If freezing, do so before rinsing. Rinse with cold water. Rinse berries and lightly crush. Add vodka, lemon peel, and clove. Pour into dark bottle and store for 3-4 months. Strain through dampened cheesecloth squeezing out as much juice as possible. Add sugar syrup to taste and store another 4 weeks. Liqueur will tend to be on the watery side. Try adding glycerin if a thicker consistency is desired. Good for baking. 
 

Blueberry Crumb Pie

Yield: 8 servings
1 c Sugar
• 8 oz Commercial sour cream
• 3 tb All-purpose flour
• 1/8 ts Salt
• 4 c Fresh blueberries
• 1 Unbaked 9-inch pastry shell
• 1 tb Sugar
• 1/4 c Dried breadcrumbs; fine
• 1 tb Sugar
• 1 tb Butter or margarine; melted

Combine first 4 ingredients; stir well. Place blueberries in unbaked pastry shell; sprinkle 1 tablespoon sugar over berries. Spread sour cream mixture over berries. Combine breadcrumbs, 1 tablespoon sugar, and butter; sprinkle over top. Bake at 375 degrees for 45 to 50 minutes or until center is firm. Yield: one 9-inch pie. Recipe by: Southern Living
Preparation Time: 0:10

Banana Blueberry Bread

1 3/4 c Sifted flour
2 ts Baking powder
1/4 ts Baking soda
1/2 ts Salt
1/3 c Butter
2/3 c Sugar
2 Eggs
1 c Bananas, mashed
1 c Blueberries

Sift together flour, baking powder, soda, and salt. Set aside. Cream butter and gradually beat in sugar until light and fluffy.
Beat in eggs one at a time. Add flour mixture and banana alternately in three parts. Gently stir in blueberries. Turn into oiled 9 x 5-inch loaf pan. Bake at 350 degrees F. for 50 minutes. Turn out of pan to cool.

Preheat oven to 400 degrees F. Coat a regular 12-cup muffin pan with nonstick spray. In a large mixing bowl, thoroughly mix the flour, sugar, baking powder, salt, and cinnamon. In a small bowl, mix the berries, milk, applesauce, bran flake cereal, and egg whites. (If using frozen berries, thaw them until you can separate them with a fork; a microwave will do this nicely. Then allow any melted ice and juice to drip off. ) Stir the liquid ingredients into the dry ingredients until the dry ingredients are just moistened, about 20 strokes. Overmixing will result in poor-textured, tough bread. Spoon the batter into the sprayed muffin tin, dividing it evenly among the 12 cups.
Bake about 20 to 25 minutes until the muffins are browned, or until a toothpick inserted in the center of a muffin comes out clean. Allow the muffins to sit for about 2 minutes in the tin, then transfer them to a wire rack to cool. Or place them in a cloth-lined basket, covering the muffins with the edges of the napkin, and serve them warm.

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