Jo's BlueBerry Farm
3000 Hahn-Scott Road ~ Mount Pleasant, North Carolina 28124
Sorry if you missed out on the blueberries. We are closed for the season.
Please call before coming to make sure there are no unforeseen closings. Here are our hours:
| Tuesday: | 8 am to noon* |
| Friday: | 8 am to 2 pm* |
| Saturday: | 8 am to 2 pm* |
*Please call before coming, space is limited and we have lost some bushes. Patch is also subject to early closer to weather or other conflicting conditions. Thanks for your patience.
A port-a-john will be available onsite.
Location
Our farm is in Mount Pleasant, North Carolina, a short distance from Charlotte. We are 2 hours east of the mountains, 2 hours west of the beach, and 15 miles from Lowes Motor Speedway in Concord, NC.
Recipes
Here are some recipes for blueberries. Click here to send us your favorite recipe, and we'll post it here on the website.
Enjoy!Blueberry bars
| 2 eggs | ¼ tsp cinnamon |
| ¾ cup granulated, white sugar | ½ cup rolled oats, quick or whole |
| ¼ cup brown sugar | 1½ cups of J/J blueberries |
| ½ cup butter or margarine (no veg. shortening) | 1 tsp vanilla |
| ¾ cup milk (2% or whole) | Topping: |
| 1 cup powdered sugar | |
| 3-4 tsps milk |
Cream together butter and sugar, adding beaten eggs slowly. Mix well. Stir in vanilla and milk. Mix together all the dry ingredients. Coat blueberries with flour mixture and add to wet mixture, folding it together. Pour into a buttered 9" x 9" baking tin. Sprinkle the top with brown sugar. Bake at 325 degrees for 30-40 minutes. When cool, drizzle topping mixture in streaks across bars. Cut and serve. Makes 8 generous bars that freeze well.
Quick blueberry pie
This recipe uses fresh blueberries, and a prepared crust or shell. You can also use cookie or graham cracker crust.
| 1 cup granulated sugar | ½ cup water | 3-4 tsps corn starch | 3-4 cups blueberries | Piecrust shell | Whipped topping |
In a sauce pan, mix sugar, water, and cornstarch. Cook until thickened, then cool. Stir in fresh blueberries, and top with whipped topping. Garnish with a few berries and sprig of mint. Serves 6-8.
Traditional blueberry pie
| 6 cups blueberries | 1/8 teaspoon nutmeg | 5 tsps flour | 2 tablespoons butter | 1 cup granulated sugar (1 tablespoon reserved) |
1 beaten egg white | ½ teaspoon cinnamon | 9" unbaked pie shells (bottom and top) |
Pour berries into pie pan lined with unbaked dough. Mix together flour, sugar, and spices. Sprinkle dry mixture over berries. Dot with small pieces of butter. Cover with top crust. Be sure to cut slits in the crust to vent the steam. Brush with egg white, and sprinkle with sugar. Bake at 425' for 15 minutes, then reduce heat to 350' for 35-45 minutes. Serves 6-8 persons.
1 quart Grandma Jo's blueberry filling may be substituted for berries, sugar, and spices. If using this filling, baking time can be reduced to 45 total minutes.
Blueberry cobbler
| ¾ cup soft butter or margarine | ½-¾ cup milk | 1 teaspoon vanilla or almond flavoring | 1 teaspoon baking powder | 1 cup white flour | 4 cups blueberries | 1 cup granulated sugar |
Butter 8" x 8" square baking pan with butter. Mix remaining butter with sugar, flavoring, and half the milk. Stir in flour. Add remaining milk to a firm but soft consistency. May add berries or dough into the baking pan, the order is not important. Then, on top, add the reaming ingredients. Bake at 350' for 45-60 minutes. Tastes great hot with vanilla ice cream. Serves 8-9 persons.
Blueberry pie, creamed
| 1 cup granulated sugar | 1/8 teaspoon salt |
| 8 oz. sour cream | 4-6 cups blueberries |
| 3 tablespoons flour | One 9" unbaked pastry shell |
| Topping: | |
| ¼ cup cake or bread crumbs | |
| 1 tablespoon sugar | |
| 1 tablespoon melted butter |
Combine sugar, sour cream, flour, and salt. Add berries to pie shell. Cover with sour cream mixture. Combine crumbs, sugar, and butter. Sprinkle over top of pie. Bake 375' oven for 60 minutes or until center of pie is firm. Refrigerate. Serves 6-8 persons.
Blueberry muffins
| ½ cup flour | 1 egg, beaten |
| ½ cup granulated sugar | ½ cup milk |
| 2 teaspoons baking powder | ¼ cup cooking oil |
| ½ teaspoon salt | 1 cup chopped berries and juice |
Mix together all dry ingredients. Add egg, milk, and oil. Fold in berries. Spoon into buttered muffin tin or paper liners. Bake at 400' for 20-30 minutes. Makes 6-8 muffins.
Summer chilled blueerry soup
| 4 cups blueberries | ¼ teaspoon cinnamon | ½ cup granulated sugar | 2 cups plain yogurt | 1 cup water | ½ cup orange juice |
In a medium sauce pan, add berries, sugar, water, and cinnamon. Cook until sugar is dissolved and berries are tender. Cool mixture. In a blender, puree berries. Then, into same blender, add and puree in yogurt and juice. May add additional water or juice to taste. Cool covered, and serve cold with sprig of mint. Serves 4-5.
Blueberry syrup
| 1 cup granulated sugar | 3 cups fresh or frozen blueberries | 1 cup water | ¼ cup lemon juice |
Chop, crush, or blenderize blueberries. In a large glass or enameled sauce pan, add berries, sugar, and water. Cook over medium heat 30 minutes. Stir often. Remove from heat, and add lemon juice. May strain using cheese cloth now, or go on to pouring syrup into sterilized jars. Cool before using. Syrup can be stored and regenerated up to 6 months, if kept unsealed.
More recipes coming soon!