WRAL reporter Brian Shrader and our own Lisa Prince feature seasonal recipes in their weekly Local Dish Cooking segment. Below, Brian and Lisa feature recipes that include our state’s official blue berry as the main ingredient.
North Carolina is the sixth-largest producer of blueberries in the nation, with about 8,000 acres of blueberries grown in the state. In 2015, blueberry production was valued at $77.9 million. The majority of blueberries grown in the state are sold to retail stores.
Debbie Matthew, a journalist and food writer sent Lisa this recipe. She suggests serving it on a grilled chicken and brie sandwich with some greens, or pairing it as a dipping sauce with something spicy. The ketchup is pictured above with kid-friendly tater tots.
Place all of the ingredients in a large saucepan over medium-high heat. Stir until the sugar dissolves, about 5 minutes. Bring to a simmer, reduce heat to medium-low and simmer, stirring occasionally, until the blueberries have mostly broken down and the sauce has thickened, 20 to 30 minutes. Spoon into glass jars or a large bowl and refrigerate until chilled and thickened, about 4 hours.
Betty Thompson from Nash County is a loyal fan of Local Dish and she brought Lisa this recipe. It’s a quick, easy and delicious way to have fresh blueberries with breakfast.
Roll out one package of crescent rolls and press evenly over the bottom of a 9×13-inch baking dish. Mix softened cream cheese and 1 cup of sugar. Spread cream cheese over the rolls. Top with fresh blueberries. Roll out the other package of crescent rolls over the top of the blueberries to make it fit on top. Then pour the melted butter over top of the crescent rolls. Combine remaining sugar and cinnamon. Sprinkle over butter and bake in oven at 350 degrees for 30 minutes or until golden brown.