Blueberry Ridge Goat Farm

Blueberry Ridge Goat Farm Blueberry Ridge Goat Farm was a "Pick-Your-Own" blueberry patch in rural W. TN from the late 90s-2022

The end of an era is upon us… The time has come that, after much prayer and careful consideration, we have decided to mo...
10/07/2022

The end of an era is upon us…

The time has come that, after much prayer and careful consideration, we have decided to move out West to be nearer to our children and their families. The past twenty years of getting to know you all have been wonderful, and we will cherish the memories made out in the patch or over a fresh blueberry treat up at the house. You will always be in our hearts, but we are definitely looking forward to building new memories watching our grandchildren grow!

06/20/2022

Hello, Friends!

It is with heavy hearts, and after much careful, prayerful consideration, that we announce we will not be opening the patch to the public this year.

We have loved getting to know so many of you over the years, and will truly miss getting to see you in the patch this summer. Unfortunately though, some health concerns on our part have prevented us from being able to prepare the patch this year. We appreciate your prayers, and look forward to seeing you around town this summer!

03/06/2022

Hello Friends!

Here is your Blueberry Recipe of the Month for February 2022.

BLUEBERRY UPSIDE-DOWN COFFEE CAKE [2/22]

Topping:
2 cups blueberries – fresh or partially thawed frozen
1/2 cup honey
1 Tbsp. unbleached all-purpose flour
2 Tbsp. lemon juice

Butter the bottom and sides of a 9-inch round cake pan, or line with wax paper. Spread blueberries evenly in bottom of pan. Sprinkle flour over berries. Blend honey and lemon juice and drizzle evenly over berries. Set aside.

Cake:
1 cup all-purpose unbleached flour 2 eggs
1/2 cup whole wheat flour 1/4 cup milk
2-1/4 tsp. baking powder 2 Tbsp. lemon juice
1/2 tsp. baking soda 1 to 2 tsp. vanilla extract
1/2 tsp. salt 6 Tbsp. butter, melted
1/2 cup honey 1 tsp. grated lemon peel
(optional)

Sift together dry ingredients (first 5 ingredients. In a mixing bowl blend together honey, eggs, milk, lemon juice, vanilla extract, and lemon peel. Beat with a fork until well mixed. Stir in flour mixture and blend well. Add melted butter and beat well. Spread evenly over blueberries in pan. Bake at 350° for 30 to 35 minutes or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes and then invert onto large plate. Cool before serving.

We hope you enjoy this blueberry treat.

YOUR BLUEBERRY PEOPLE
Mike & Evelyn Dixon

10/17/2021

Hello Friends!

Here is your Blueberry Recipe of the Month for October 2021.

SUGAR-FREE BLUEBERRY COFFEE CAKE [10/21]

3/4 cup butter, melted and cooled 1-1/2 cups Splenda™
1 cup milk 2 tsp. baking powder
3 eggs 3 cups all-purpose flour
1 tsp. vanilla extract 1-3/4 cups fresh or frozen blueberries

1-1/2 cups brown Splenda™ 2 tsp. ground cinnamon
3/4 cup flour 1/2 cup butter, softened

Preheat oven to 350° F (170° C). Grease and flour a 9 x 13 baking pan. In a large bowl, stir together melted butter, milk, eggs, vanilla and 1-1/2 cups Splenda™. Combine 3 cups of flour with baking powder; stir into wet ingredients until just blended. Fold in the blueberries. Spread evenly in the prepared pan. In a small bowl, stir together the brown Splenda™, 3/4 cup flour, and cinnamon. Stir in the softened butter with a fork until the mixture is crumbly. Sprinkle over the top of the cake batter. Bake for 35 5o 40 minutes in preheated oven, until a toothpick inserted in the center of the cake comes out clean. This coffee cake is best served warm.

Enjoy!

YOUR BLUEBERRY PEOPLE
Mike & Evelyn Dixon

Address

Mercer, TN

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