The Logy Bay-Middle Cove-Outer Cove Museum

Today's #JulyIsForBlueberries recipe comes from my brother. He was never one for baking himself growing up, but definitely had a huge sweet tooth. Once he moved to Alberta, he started experimenting with cooking and baking and has become quite the accomplished cook! He says he makes this jam a lot up there, but it will never taste as good as when he gets to come home and use some of our local wild blueberries! Blueberry Pomegranate Jam 5 cups blueberries 7 cups sugar 1 (1 3/4 oz) package no sugar added dry pectin 1 cup pomegranate juice, divided 1. Place blueberries in a large pot. 2. Slowly add 1/2 cup pomegranate juice to blueberries, while lightly crushing blueberries with a potato masher. 3. Carefully measure out sugar into a large bowl or measuring cup. 4. Add pectin to berries a little at a time, stirring constantly. 5. Add remaining pomegranate juice to berries. 6. Heat berries on high, stirring constantly until mixture begins to boil. 7. Add sugar all at

Here's another blueberry recipe for #JulyIsForBlueberries. This one was given to my family by a family friend years back and we have loved making it every season! I like to serve these slightly warm with a little vanilla ice cream on the side. Blueberry Buckle Ingredients: Cake: 1/4 cup butter, softened 1/2 cup sugar 1 egg 1 cup flour 1 1/2 teaspoons baking powder 1/4 teaspoon salt 1/3 cup milk 2 cup blueberries Topping: 1/3 cup sugar 1/3 cup flour 1/4 cup butter 1/2 teaspoon cinnamon Directions: 1. Preheat oven to 350F. 2. Grease 8 inch square pan. 3. Cream together the butter, sugar and egg. 4. Sift together flour, baking powder and salt. 5. Mix flour with creamed butter mixture. 6. Add milk and mix. 7. Spread mixture in greased pan and spread blueberries on top. 8. Combine topping ingredients and scatter over blueberries. 9. Bake for 40 - 45 minutes. Once again, if you make this and want to share, please send a piece to the museum! Katie

This month is #JulyIsForBlueberries, celebrating the phenomenal blueberry found here in Newfoundland. Though they aren't quite ready for picking yet, I thought I'd share a new blueberry recipe every Friday since it is #FoodwaysFriday! These blueberry squares with meringue topping go great with a cup of tea and a good book. Blueberry Squares Cake: 3 tablespoons butter 1/3 cup sugar 2 egg yolks (save whites for meringue) 2/3 cup sifted flour 1 teaspoon baking powder 1/4 teaspoon salt 1/4 cup milk 1/4 teaspoon vanilla Directions: 1. Preheat oven to 350F. 2. Cream butter and sugar. 3. Beat in the egg yolks. 4. Sift dry ingredients and add to creamed butter, alternating with the milk and vanilla. 5. Pour into a greased 8-inch square pan and bake in preheated oven for 18 to 20 minutes, or until a toothpick inserted into the centre comes out clean. 6. Let cool before adding meringue topping. Meringue: 2 egg whites 6 tablespoons sugar 1/4 teaspoon salt 1 cup fresh b