One of the season’s most awaited delights; blueberries are in season from spring through the height of summer. Adaptable and sweet, blueberries make a bright addition to cobblers, pies, cakes, slumps, ice cream, sauces, and other recipes, but when blueberries are truly at their peak, their flavor is perhaps best enjoyed simply eaten out of hand.
How to Eat More Blueberries this Summer
Everyone has their own marker for when summer has arrived. For me, it’s the influx of juicy, plump blueberries at the grocery store. As soon as these baskets of ripe blueberries hit the produce department, I know summer is in full swing (even it’s still early spring). And since the beginning of blueberry season never happens quite as timely as I would like, once it’s here, I’m ready with a long list things I want to make.
How To Pick Blueberries
Blueberry picking doesn’t need any special equipment: all that is really required is a container to hold the berries in (bucket with a handle), plus an outfit you don’t mind getting stained. If your picking farm grows lowbush berries, you might want to bring a kneeling pad.
Harvest blueberries by running your fingers through each blueberry cluster. The ripe ones come off in your hands easily. Avoid plucking berries off the bush, even if they look ripe — if they don’t fall off, they’re not ready to eat.
How to Store Blueberries
Blueberries are one of the hardiest berries, and you can store them in your fridge for up to a week and a half. Avoid washing your berries before you store them as they’ll break down faster. Freeze any berries you won’t be able to finish in the next 10 days.
Blueberry Crisp, a quick and easy dessert recipe with an irresistible, crumbly oat topping and sweet, syrupy blueberries.
When lemon and blueberry come together in a dessert worth sharing. In many cases the lemon-blueberry combo are the perfect pairing, uniting together like chocolate and vanilla, in a blissful culinary concoction. Lemon simultaneously brings out the flavor of the berry, while cutting back on the taste of the sugar.
Transform vanilla pudding and blueberry pie filling, with a crisp puff pastry crust, into a pastry-case worthy dessert. This Blueberry Pudding Tart is a showstopper and tastes as good as it looks.
Any way you slice it, this cake is the perfect dessert. It’s rustic and gets a zing from its tangy lemon glaze. The blueberry sauce dresses it up for dessert and even brunch. It’s light and sweet and just has this overall yummy flavor with the perfect texture.
Blueberry bars with a cream cheese and whipped topping filling, sandwiched between two crunchy graham cracker layers.
The creamy filing in these oat bars get you ever time.
Blueberry Streusel Bars with Lemon-Cream Filling are a foolproof recipe, made especially to persuade the dessert averse. These tempting bars highlight the addictive balance of tart and sweet – crunchy and chewy when it comes to indulging in a sweet treat.
This ice cream turns a beautiful lavender color and is flecked with pieces of frozen corn and sweet blueberries. It’s almost savory-sweet. Serve with blueberry pie.
Blueberry Cream Muffins – one bite and you’ll understand why these tender and rich muffins are one of the best you’ve ever tasted.
The assertive flavor of these pancakes come from the double shot of citrus, using both fresh lemon juice and lemon zest. When topped off with the Blueberry Sauce every bite is a fulfilling treat.
Put those summer blueberries to good use with this delicious PORK TENDERLOIN with BLUEBERRY-BACON BARBECUE SAUCE. The blueberry sauce is tangy, smokey and sweet all in one, and pork tenderloin is the perfect vehicle for this incredible sauce.
Fresh berries in pie…there is just no comparison along with a homemade crust. I adapted this recipe to fit my 9″ deep dish pie plate and it worked out perfectly.
Clafoutis is a traditional, rustic, custard-like, French dessert that uniquely “shows off” summer fruit in the most delicious way possible. And it couldn’t be easier to make! This particular version is packed with fresh cherries, raspberries and blueberries, all at their peak of ripeness.
A deliciously not too sweet cake that is perfect for breakfast, brunch or an afternoon treat.
Stuffed with plump blueberries, this Loaded Blueberry Coffee Cake is soft, sweet and topped with turbinado sugar for a crunchy crust. The perfect tender cake for breakfast or brunch.
A delicious Blueberry Cobbler with one secret ingredient to make it the best you’ve ever had! This cobbler can also be made year round utilizing fresh or frozen berries.
Blueberry pound cake drizzled with a tangy lime glaze – a zippy-sweet dessert, with an exceptionally tender and rich cake. An absolute flavor powerhouse!
Cornmeal-Blueberry Scones, a welcomed, toothsome treat bursting with sweet blueberries, cornmeal and zippy lime juice and zest to tie all the flavors together.
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18 Ways to Use Blueberries This Summer!
- 1 cup Blueberries (fresh or frozen, if frozen, thaw and drain)
- 1/3 cup Sugar, or more to taste
- pinch of salt
- grated zest of one lime
- juice of one lime
- 3/4 cup heavy cream
- 3/4 cup sour cream
- In a medium saucepan cook blueberries, sugar, salt, lime zest and juice over medium heat, stirring, until mixture boils and the berries pop and soften, about 4 minutes.
- Pour the berry mixture into a blender and whirl until a seemingly homogeneous puree is achieved, about 1 minute. The mixture will not be completely smooth. Add the heavy cream and sour cream and pulse to blend. Taste and add a bit more lime juice or sugar if you choose.
- Pour the blend into a bowl and refrigerate until it is chilled before churning into ice cream.
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