Wild Blueberries from the bog at Black Moshannon
We found ourselves with an unexpectedly free weekend last week, so I checked the events page for Pennsylvania’s State parks and found that Black Moshannon was having a blueberry bash! It was described “meet at Boat Launch 3 to find some areas in the park to pick blueberries” and then later in the afternoon “discover different foods to make out of blueberries (at Environmental Learning Center.) Sounded great to us!
Blueberry picking in the bog (ranger-led program)Canning blueberry sauce
The ranger led us along the bog trail, encouraging us to head into the bog to pick the blueberries. He told us where in the park to find more (along the bog) and set us on our way.
Canning blueberry sauce
Back at the environmental center we found three rangers (including the one who’d met us at the bog) with lots of samples of blueberry foods, including blueberry sauce for pancakes, blueberry almond crumble cake baked in the outdoor ovens, blueberry parfait, blueberry zucchini bread and blueberry ice cream pie.
They also provided us with a booklet containing the recipes. Not the usual recipes you’ll find on Food Under Foot, but fun just the same.
The recipe for Blueberry Parfait, as provided by the rangers of Black Moshannon state park:
- 1 2/3 ounce package instant lemon pudding
- 1 1/2 cups whole milk
- 1 cup heavy whipping cream, whipped to soft peaks
- 1 cup coarsly crushed gingersnap cookies
- 2 cups fresh blueberries
Prepare the pudding according to package directions using 1 1/2 cups whole milk. Fold in whipped cream.
Spoon about a third of the pudding mixture equally into 6 serving glasses.
Sprinkle lightly with half of the cookie crumbs, then half the blueberries.
Repeat layers, ending with pudding on top.
Blueberry almond crumb cake
Recipe for Blueberry-Almond Crumb Cake, as provided by the rangers at Black Moshannon
- 1 box Betty Crocker White or French Vanilla Cake Mix
- 1/2 tsp Vanilla Flavoring (if using BC White Cake Mix)
- 2/3 cup sour cream
- 4 Tbsp flour
- 4 Tbsp vegetable oil
- 4 Tbsp water
- 2 eggs
- 1 1/2 cup blueberries
- 1 cup sugar
- 2/3 cup sliced almonds
- 6 Tbsp butter (softened)
- 6 Tbsp flour
Heat oven to 350 degrees. Spray bottom and sides of 13″ x 9″ pan with baking spray and flour.
In large bowl, combine cake mix, vanilla, sour cream, flour, oil, water and eggs. Mix well and spread in baking dish.
Wash blueberries and place on top of cake mix.
In bowl, mis topping ingredients and sprinkle evenly over cake batter.
Bake 33 - 38 minutes. Cool before cutting.
Disclosure: I did not try any of the foods they had there. My daughter did and she threw a lot of it away because it was too sweet or too doughy (pancakes.) The fresh blueberries right off the bush (and then later from the container) were divine enough for me!!!
~ Melissa Sokulski,
Food Under Foot