According to the Minnesota Department of Agriculture, raspberry and blueberry growers expect a bountiful crop. Minnesota berries are grown for their robust, juicy flavor.

Raspberries will keep in the fridge for about four days, and blueberries for about a week. Both types of berries freeze well, so they can be enjoyed throughout the year. Wild berries also grow throughout this region.

The town of Menahga is named “blueberry” in the Ojibwe language, and Lake George holds an annual town celebration around the blueberry, with this year’s Blueberry Days July 26-28.



This pie from “North Country Cabin Cooking” is especially good with wild blueberries.

Berry Pie

Crust:

2 cups flour

1-1/4 teaspoons salt

2 teaspoons sugar

2/3 cup salad oil

3 tablespoons milk

Mix flour, salt, sugar, oil and milk together in an 8x8 inch pan. Reserve 1 cup of the mixture to sprinkle on top. Pat the rest of the mixture in the bottom of the pan.

Filling:

4 cups berries

1 cup sugar

1/4 cup flour

1/4 teaspoon cinnamon

1/8 teaspoon nutmeg

1/8 teaspoon cloves

2 tablespoons butter or margarine

Mix berries and dry ingredients. Put over crust. Dot with margarine and sprinkle reserved crust mixture on top. Bake at 400 degrees for 40 to 50 minutes.



This recipe by Betsy Lee and Mary Joyce Thomas is from Itasca Mantrap Electric Company’s 75th anniversary cookbook.

Berry Breakfast Cake

Streusel:

1/2 cup rolled oats (quick or old fashioned, uncoooked)

1/4 cup sugar

3 tablespoons butter or margarine, melted

1/4 teaspoon ground cinnamon

Coffee Cake:

1 cup sugar

1/2 cup margarine, softened

4 egg whites or two eggs

8 ounces light sour cream

1 teaspoon vanilla

1-1/2 cups all-purpose flour

3/4 cups rolled oats (quick or old fashioned, uncooked)

2 teaspoons baking powder

1/2 teaspoon baking soda

1/3 cup raspberry preserves

3/4 cups fresh or frozen blueberries

For streusel, combine all ingredients, mix well and set aside. Heat oven to 350 degrees. For coffee cake, spray 9-inch pan with cooking spray or grease lightly. Beat sugar and margarine until fluffy. Add eggs, sour cream and vanilla and mix until smooth. Add combined flour, oats, baking powder and baking soda and mix just until blended. Spread into prepared pan. Spoon preserves over batter. Sprinkle streusel over blueberries. Bake 50 to 55 minutes or until toothpick inserted in center comes out clean. Serve warm. Store tightly covered at room temperature.



Janine Pease’s recipe is from Itasca Mantrap Electric Company’s 75th anniversary cookbook.

Blueberry Cheesecake

Crust:

24 graham crackers, crushed

1/2 cup sugar

1/2 cup margarine, melted

Filling:

2 (8 ounce) packages cream cheese, softened

1 cup sugar

4 eggs

2 teaspoons vanilla

Mix crust ingredients and press into 9x13 pan. Beat filling ingredients until really creamy and put on crust. Bake 30 minutes or until thick and set. Cool.

Topping:

1 quart blueberries or 2 cans of any pie filling

1 cup sugar

1 tablespoon cornstarch, heaping

Cook until thickened. Cool and put on cheesecake. Serve with a dollop of whipped topping.

Readers are invited to submit four to five of their favorite recipes to enjoy, along with a note about what makes them special. Send recipes to lskarpness@parkrapidsenterprise.com or by mail to the Park Rapids Enterprise, 203 Henrietta Ave. North, Park Rapids, MN 56470 and they may appear in a future issue.