Grab yourself a Betty Crocker Super Moist Lemon cake mix and follow the instructions. Then add in some Organic Dried Blueberries (about a cup, but you can always add more depending on how much you like the lemon to blueberry ratio) and then to make the frosting in a small mixing bowl add 1 cup of powdered sugar along with 2 teaspoons of milk, then add some lemon juice (I like squeezing the juice myself) and add anywhere from 2-5 teaspoons (depending on how much lemon you like to have). Its very simple but tastes amazing!

The end of berry season is drawing near. It has been two months since we opened our farm stand with fresh berries, out lasting other blueberry farms in the area. We will be closing the farm stand on Saturday, August 29, 2009. It is fair to say that we have had more U-Pickers this year than any other year. Along with the fresh farm stand closing we are also wrapping up our frozen market berries. This means that we wont be open every day. We will be open 9am-12pm on Mondays, and by appointment.

We thank everyone who has bought berries from us this year, and in years past, and are looking forward to seeing you next season.

~Sunset Valley Team~

Recipe via: <a href="http://www.cookinglight.com">Cooking Light </a><br />
<br />
Extra Fiber and nutrition make this recipe a great way to use up the last of your 10 lb box of Fresh Blueberries (picked up at the farm stand last Friday) I'll have to go back tomorrow to restock. <br />
<br />
1 2/3 cups quick-cooking oats<br />
2/3 cup all-purpose flour (about 3 ounces)<br />
1/2 cup whole wheat flour (about 2 1/3 ounces)<br />
3/4 cup packed light brown sugar<br />
2 teaspoons ground cinnamon<br />
1 teaspoon baking powder<br />
1 teaspoon baking soda<br />
3/4 teaspoon salt<br />
1 1/2 cups fat-free buttermilk<br />
1/4 cup canola oil<br />
2 teaspoons grated lemon rind<br />
2 large eggs<br />
2 cups blueberries<br />
2 tablespoons all-purpose flour<br />
Cooking spray<br />
2 tablespoons granulated sugar<br />
<br />
Preheat oven to 400°.<br />
<br />
Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl. Lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk. Make a well in center of mixture. Combine buttermilk, oil, rind, and eggs in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist. Toss berries with 2 tablespoons flour, and gently fold them into the batter.<br />
<br />
Spoon batter into 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve warm or at room temperature.