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Blueberries are a delight with this recipe

The blueberry bushes in my yard are starting to show a little bit of color now.

You know, the good color. Blue.

Each day i go out to water the bushes and check the progress of the plump, green berries that are loading down the branches. This looks to be a bumper crop this year and I've been impatiently waiting for the fruit to ripen.

It's time.

Monday, there were three berries ready to pick -- my reward for faithfully watering the bushes.

Now, there's enough to take my little blueberry pail outside and collect the first fruit of the season. There won't be enough to make a pie or a cobbler or muffins, yet, but enough to enjoy a summer treat when I'm done.

But by next week, I'll have to pick every day -- a labor of love. Problem is, my husband and I will visit our cousins in Poplarville for the Blueberry Jubilee this weekend. Mike and Lisa Mitchell always open their home to friends and family for the occasion.

Last year,  I brought a dessert my sister found and modified for blueberries we like to call Blueberry Delight.

Lisa calls it Blueberry Crack, because she says you just can't get enough of it.

So for Lisa -- and all you blueberry lovers -- here's the recipe that's sure to be a hit with your berry fans.



1/2 cup butter, melted

1/2 cup sugar  

2 cups Graham cracker crumbs


1/4 cup lemon juice, canned or bottled  

14 oz can Sweetened Condensed Milk  

16 oz Cool Whip Lite Whipped Topping

2 cups blueberries  

1 cup walnut halves  




Combine graham crackers, sugar and melted butter. Mix and press into 13x9 pan. Bake at 350 degrees for 15 minutes. Cool.


Mix sweetened condensed milk and lemon juice until thickened. Fold in Cool Whip.

Add blueberries and coarsely chopped walnuts.

Spread over crust and chill several hours or until set.