Recipes & More

Fresh Blueberry Pie

1 baked 9” pie shell

4 cups MacDonald's Farm Blueberries (washed)

¼ cup water

2/3 cup sugar

2 tbsp cornstarch

2 tbsp cold water

Whipping cream

Cook ¾ cup blueberries with water til tender.

Mash and press through a sieve to get the puree.

Put the puree into a saucepan and add sugar and cornstarch blended with water.

Cook til transparent and creamy stirring constantly.

Pour this sauce hot over the remaining cold blueberries in a bowl, mix well. Cover and refrigerate.

When ready to serve pour the blueberry mixture into the cooled pie shell and serve with whipped cream.


Iced Blueberry Green Tea

2 cups MacDonald's Farm Blueberries (fresh or frozen - divided)

1/4 cup honey

3 bags Green tea or 10g loose leaf tea

In a saucepan bring 3 cups water and 1 1/2 cups of blueberries and honey to a boil for 2 minutes

Remove from the heat, add the tea bags (or loose tea in a strainer) and steep for 6-7 minutes

Strain through a sieve and add 1 cup cold water

Serve on ice with remaining 1/2 cup of blueberries as a garnish

For cocktail version, add vodka or amaretto to taste

Healthy Blueberry Muffins

1 1/2 cups MacDonald's Farm Blueberries (fresh or unthawed frozen - divided)

1 1/2 cups Wholegrain spelt or wheat flour (plus 1 tsp)

3 tbsp Wheat bran

3 tbsp Ground flaxseeds

1 tbsp Baking powder

1 tsp Baking soda

1/2 tsp Cinnamon

1/2 tsp Salt

1/4 cup Unrefined raw sugar

3 tbsp Canola oil

3 tbsp Extra virgin olive oil

2 Large eggs

3/4 cup Plain greek yogurt, non-fat

3/4 cup Banana mashed

1 tbsp Orange zest finely grated

1 tbsp Orange juice

1 tsp Vanilla extract

2 tbsp Pumpkin seeds unsalted

1 tbsp Hemp hearts


Pre-heat oven to 350°F/160°C with rack positioned in the centre. Grease a large non-stick muffin pan and line with baking cups

In a bowl, toss 1 tsp of flour with 1 cup of the blueberries, set aside the remaining ½ cup of blueberries for the topping. Do not thaw if using frozen
In a bowl, mix the flour, wheat bran, flax, baking powder, baking soda, cinnamon and salt, then set aside

In another large bowl, whisk the sugar and oil, then the eggs one at a time. Whisk in the yogurt, banana, orange zest, juice and vanilla extract

Fold the flour mixture into the wet mixture in three intervals.

Fold in the 1 cup of floured blueberries 

Spoon batter into the prepared muffin tin

Sprinkle with pumpkin seeds and hemp hearts, then top with the remaining blueberries

Bake in a pre-heated oven at 350°F/ 160°C for 24-28 minutes until toothpick inserted in the centre comes out clean

Wildlife Viewing

We get many visitors to the farm - human and non-human!  Bring your binoculars and cameras and you might be lucky to spot one or two creatures.