Again, I found this in an old issue of Taste of Home magazine.  The original recipe called for orange zest, but to me, orange and blueberry just don’t mix, so I changed it to lemon zest and am I ever glad I did.

This recipe is good to make the day before serving.  It is posted in the archive already, but if you can’t find it, I’ll be happy to repost.

I froze the rest of the berries for now lest I gain 50 lbs.!!!
 
 

Friend made these and brought to church. We loved them. Will make some today.

Blueberry Cookies

Cream:
1 C sugar
1 C brown sugar
1 C shortening

Add
2 eggs
2 tsp vanilla
1/2 C coconut
2 C oatmeal

Add & stir
2 C flour
1 tsp soda
1 tsp salt

Stir in 1 C blueberries

Roll in balls. Dip in sugar. Bake at 350 for 12-14 minutes.

The coolee recipe sounds great!! 

 
Blueberry Grunt
1 quart blueberries
1/2 cup water
1/2 cup sugar
2 cups flour
2 tsp baking powder
1/2 teaspoon salt
1 teaspoon sugar
1 tablespoon butter
milk Method
Boil berries, water and sugar in a large saucepan until there is plenty of juice. Sift together flour, baking powder, salt, and sugar. Cut in butter with a knife or pastry blender then add a sufficient amount of milk to make a soft biscuit-like dough.
Drop by tablespoonfuls over berries and cook for 15 mins.

Blueberry coolee is just something I made up when i had a bit too much blueberry mix from the Grunt.  I simply added some more blueberries folded them into a pint of whipped cream and put it in the fridge until it was set.  So if you want to you can just make the blueberry part of the grunt and proceed.  I’m a blueberry nut so I really like this time of year.