Granny B’s Blueberry Salad

Lauren and her family live on a farm in Springville, Alabama.

“I grew up with animals,” Lauren said, “raising livestock, showing livestock, all of that.”

Agriculture has always been a part of her life, much like Granny B’s Blueberry Salad.

“We make it for just about every holiday,” she said.

Elizabeth Barfield — known as Granny B to her family — is Lauren’s great-grandmother and one of the many hands that has tended to the family farm.

“She was out on the farm and would work her butt off,” Lauren said, “but she was also a girly girl.

“Everyone tells me that I’m just like her,” said Lauren, who was Miss Springville, Alabama, “which is weird because we didn’t really have much time together.”

Granny B passed away when Lauren was 2, but her vivacious spirit is still alive.

“She just loved to dance,” Lauren said. “She could do the Charleston like nobody else.”

Holidays — always accompanied by blueberry salad — give Lauren and her family the perfect opportunity to share sweet memories of their beloved Granny B.

“She was so adored by my family,” she said. “It feels like I know her.”

• 1 (16 oz) can blueberries with juice
• 1 (8 oz) can crushed pineapple with juice
• 1 (3 oz) package black cherry gelatin
• 1 (3 oz) package raspberry gelatin
• 2 cups boiling water

• 1 (8 oz) package cream cheese
• 1/2 cup sugar
• 1 (8 oz) container sour cream
• 1/2 tsp vanilla
• 1/2 cup chopped pecans

1. Drain blueberries and pineapples, reserve juice
2. Dissolve gelatin in boiling water
3. Add 1 cup pineapple and blueberry juice, combined
4. Stir in drained fruit and pour into a 13x9x2 dish
5. Refrigerate to congeal
6. Soften cream cheese and fold in sugar, sour cream, vanilla and pecans
7. Spread over the congealed salad

• Spatula
• 9x13x2 dish