Wilson Blueberry Farm

Omg so good

If you need delicious pie please order from O'Regan Creations we are a family run bakery that makes every single thing we make from scratch including handmade crust and fillings. No preservatives, no additives, no dyes, no seed oils, and unbleached organic flour. Locally sourced ingredients whenever possible from farmers.

We can make most of our pies gluten free, dairy free, sugar free, vegan, or allergy friendly combinations. We have 2 seperate kitchens with 1 celiac safe kitchen.

We have a ton of delicious flavors of pie! Whole Pies are all between $20-25. 6 inch personal sized pies also available, subtract $10 from whole price. Allergen friendly versions add $1-2.

Pumpkin $20
Sweet Potato $20
Cranberry Orange $20
Apple $20
Caramel Apple $22
Bourbon Apple $25
Cherry $25
Peach $20
Peach Bourbon $22
Pecan $20
Maple Pecan $22
Maple Bourbon Pecan $25
Chocolate Pecan $22
Strawberry $20
Blueberry $20
Raspberry $22
Blackberry $22
Chess $20
Chocolate Chess $22
Lemon Blueberry Chess $22
Oreo $25
Oreo Mint $25
Lemon $20
Key Lime $22
Coconut Creme $22

Visit our order form at https://www.hotplate.com/oregancreations

Checkout our upcoming event schedule and pickup from your preffered location!

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New summer dessert. We source our blueberry from Wilson Farms TN.

Blueberry Financier, Meringue, Mint, Blueberry Gel, Orange

Oh my goodness

Our 16 best blueberry recipes for sun-soaked summer baking

Oh yes

BLUEBERRY FRENCH TOAST CASSEROLE

1 (12-14 ounce) loaf baguette bread, or other crusty bread, sliced and cut into cubes.
2 1/2 cups fresh blueberries
9 large eggs
2 and 1/2 cups milk
1 teaspoon Farm Stand Saigon cinnamon
3/4 cup packed brown sugar
1 Tablespoon Farm Stans pure vanilla
TOPPING
2/3 cup packed brown sugar
2/3 cup all-purpose flour
1/2 teaspoon Farm Stand Saigon cinnamon
1 stick (8 T) butter, cold
GARNISH
Pure Maple Syrup
Extra blueberries, if desired

LETS MAKE IT

Spray a 9×13 inch pan with nonstick spray. Add bread cubes into the prepared baking pan and top evenly with blueberries. Set aside.

Whisk the eggs, milk, cinnamon, brown sugar, and vanilla together until combined. Pour over the bread. Cover and pop in the refrigerator at least 8 hours or overnight.

Preheat oven and remove pan from the refrigerator, uncover.

MAKE THE TOPPING
Preheat oven to 350. Add brown sugar, flour, and cinnamon together in a medium bowl. Cut in the cubed butter with a pastry blender. Sprinkle the topping over the casserole

Bake for 45-55 minutes or until golden brown on top, if desired, broil for 1 minute to crisp up the top. Serve with pure maple syrup and extra blueberries. Keep leftovers covered and store in the refrigerator for 2-3 days.

NOTES:
🫐 I have cut this recipe in half and prepared it in a 9 inch round cake pan. Bake for 35 minutes.
🫐. Get creative and try different fruits, I really love it made with cranberries in the Fall and cubed fresh Pear is quite delicious! I cut the cinnamon in half and add some fresh grated Farm Stand Whole Nutmeg.

Enjoy!