In July, we enjoyed our annual blueberry extravaganza.
We baked them into warm, tangy, crumbly crisp
and sprinkled them fresh over baked oatmeal and yogurt
and experimented with adding them to these very strange “dessert dogs,” basically a glorified peanut butter and jelly sandwich, perfect for lunch at a campground. (Delicious. Though the bun did seem rather unnecessary, more of a handhold than anything.)
We (make that I) ate them chilled in salads, with avocado and pecan and shredded carrot and all good things
and baked them into blueberry custard bars,
and stirred up peach-blueberry pie filling for atop angel food cake, with cream cheese fluff. (If you think the peaches don’t look amazing, you are right, they weren’t. Better luck next time. But peach and blueberry is one of my favorite combinations, especially pureed in a milkshake.)
We served them with new strawberries over ice cream,
boiled them with sugar till reduced to a yummy syrup which we stirred into homemade ice cream,
and made our favorite of all, twice… fresh blueberry pie.
If your mouth isn’t watering by now
The season always ends too soon.
If you want a specific recipe, I will share it with you. What would you cook with a bucket of blueberries?