It’s been a blockbuster year for blueberries in spite of the hot weather and drought conditions. Even the wildlife have let me enjoy some of the produce! I have extras and am selling them in my shop for a limited time if you would like some organically grown, fresh blueberries. If you live nearby and want to pick some up, please order here.
Blueberries are a super fruit and delicious to eat right off the shrub, in smoothies, in a pie, or as a crisp. They also freeze well and I always put at least 45 pints in my freezer to enjoy all year round on my breakfast cereal.
Blueberries are very versatile! Here are some of my favorite ways to use them:
Blueberry Cheesecake Ice Cream (no churn)
If you have a few extra zucchini’s this time of year in addition to the blueberries, here is the perfect dessert:
And if you want a healthy alternative to those super sweet, high calorie blueberry muffins that you buy in the store, try out this recipe.
Whichever way you decide to eat them, remember that in addition to tasting good, they are providing your body with antioxidants and phytoflavinoids in addition to Vitamin C! So eat up!