Boring, Oregon
As you proceed into the farm; u-pick parking is to the left of the circle driveway.
Please be sure to enter and exit SLOWLY - there are children and vehicles moving at all times.
For your convenience we have portable restrooms and a wash station located between the parking lot and information shed.
We provide buckets with reusable liners solely for the purpose of picking and weighing (you can not weigh in your buckets), you may use the liner and your own containers for taking home.
Food grade buckets with lids are available for purchase at the time of weighing if you prefer to transport them that way.
Also provided are picking cans to be worn at the waist for picking "hands free".
For a break during your picking visit, we have a shaded area with chairs and fresh cold well water and cups.
We have also included a shaded play area for children; however they MUST be supervised at ALL times.
Grandson / Farm Manager
Owner / Founder
Owner / Founder
Ingredients
2 cups all-purpose flour
1/2 cup sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup (8 ounces) lemon yogurt
1 large egg
1/4 cup butter, melted
1 teaspoon grated lemon zest
1 cup fresh or frozen blueberries
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon lemon juice
1/2 teaspoon grated lemon zest
Directions
Preheat oven to 400°. In a large bowl, whisk the first five ingredients. In another bowl, whisk yogurt, egg, melted butter and lemon zest until blended. Add to flour mixture; stir just until moistened. Fold in blueberries.
Drop by 1/3 cupfuls 1 in. apart onto a greased baking sheet. Bake 15-18 minutes or until light brown.
In a small bowl, combine glaze ingredients; stir until smooth. Drizzle over warm biscuits.
Editor's Note
If using frozen blueberries, use without thawing to avoid discoloring the batter.
Nutrition Facts
1 biscuit: 193 calories, 5g fat (3g saturated fat), 29mg cholesterol, 223mg sodium, 35g carbohydrate (18g sugars, 1g fiber), 4g protein.
Originally published as Lemon Blueberry Biscuits in Taste of Home June/July 1996