Seasonal Recipe Spotlight: Blueberries

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Summer blueberries, full of purple juicy goodness, are one of our favorite indulgences. We've been known to eat half a pint before we even remember to wash them.

There are two major types of blueberries grown in the United States. The first, the Highbush Blueberry and all its many varieties, is the marble-sized blueberry you see at the grocery or farmers' market. The Lowbush Blueberry includes several cultivars of wild blueberries, and these are much smaller, more intense in flavor and, if you can find them, accordingly more expensive.

Here's a few tips on what to do with fresh summer blueberries, including some of our favorite recipes. What do you like to do with blueberries?

If you are so very, very fortunate to live near a wild blueberry patch or to grow them yourself, here are instructions for making jam and canning fruit. You can also freeze fresh blueberries in a variety of ways.

From our own archives: Abby's Blueberry Pie, the Mohan Family Blueberry Cake, and Honeyed Blueberry Frozen Yogurt.

You can't beat the classics, like Elise's Blueberry Muffins. Blueberries can also lend themselves to savory dishes, like this Watercress and Wild Italian Arugula Salad with Blueberries and Feta or these Blueberry and Feta Sausages.

We like fresh, bright desserts with blueberries, like this Blueberry and Lime Curd Tart. Tartelette's Individual Blueberry Pies look SO good! We love that gooey, rich blueberry sauce oozing out from inside.

We have another favorite blueberry recipe coming soon - watch for it...

(Image credit: Brockville Farmers' Market

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Shopping, Fruit, Summer

Faith is the executive editor of The Kitchn and the author of three cookbooks. They include Bakeless Sweets (Spring 2013) as well as The Kitchn's first cookbook, which will be published in Fall 2014. She lives in Columbus, Ohio with her husband Mike.