Blueberry Season

The start of summer fruit is a major event in our house.

We love it all, but our fave is getting blueberries from a local farm.

We headed out early on the first day of picking to get a gallon!

It was so lovely and picturesque for like 15 whole minutes. 

 Then Kirkley
wanted to trade buckets,
wanted me to give her some of mine, 
wanted to eat every other one,
got tired,
got scratched by a brier,
wanted in the stroller,
etc.

Can you tell whose bucket is whose?

I quickly finished up one gallon so we could scoot out.

A gallon of blueberries for $10 is a steal -- we use half and I freeze the other half.

Freeze a rimmed baking sheet for 30 min, fill with a layer of unwashed blueberries, freeze, then transfer to zip bags and keep in freezer.  Remember to wash when using.

Besides snacking, here are two of our favorite blueberry recipes...enjoy!


"Oh, taste and see that the Lord is good!
Blessed is the man who takes refuge in him!"
Psalm 34:8

Emily's Poppyseed Dressing
Emily is such a great cook!  You'll want this salad all summer long!

1/2 c mayo
1/3 c sugar (or less if you don't love sweet)
1 T poppyseeds

1/8 c red wine vinegar
1/4 c milk

- Whisk together the mayo, sugar, and poppyseeds well.
- Add the red wine vinegar slowly, whisking while you add.  Do the same with the milk.
- I keep it in a jar in the fridge until the milk's expiration date.
- Options for the salad: spinach/romaine, blueberries/craisins/strawberries/mandarin oranges, toasted pecans/almonds, or you could also add grilled chicken and call it a meal!

Alabama Blueberry Bread
From Penzey's How We Became One cookbook

1/4 c sugar
1 T cinnamon

3 c flour (White Lily if you can)
1 t salt
1 t baking soda
2 T cinnamon
1/2 t cloves
1/2 t nutmeg

2 c sugar
3 large eggs
1 1/4 c canola oil
2 t lemon extract (I didn't have this)

4 cups fresh blueberries (mash 1 c of these)
1 c chopped pecans (optional)

- Preheat oven to 350.
- In a small bowl, mix the 1/4 c sugar and 1 T cinnamon.
- Prepare two large 9 inch loaf pans: spray with Pam with flour or grease, line with foil like in the picture, grease the foil, then shake around the cinnamon sugar to coat the bottom and sides.  Pour extra back in the bowl to sprinkle on top of the batter.
- Whisk together first set of dry ingredients in a large bowl.
- Beat sugar, eggs, oil, and extract on low in a small bowl till well mixed.
- Mash 1 c of the blueberries in a small bowl.
- Make a well in the center of the dry ingredients, add egg mixture, stir just until mixed.  Add blueberries and nuts and stir just until mixed.  Do not overmix bread/muffin batter.
- Pour into prepared pans and sprinkle with leftover cinnamon sugar.
- Bake 1 hour.
- Cool in pans for 10-15 minutes, then lift foil to carefully remove from pans and sit on cooling racks.
- Keep refrigerated after cooled.