Once the spring strawberry season is over, I start waiting impatiently for my first box of local blueberries! Here in the Southeast, you know is time for blueberries when you start only going outside in the early morning or after dark to avoid heat stroke. Do you have any summer traditions or recipes involving blueberries? In our family we like to pick blueberries at a local farm (early in the morning and swimming and ice cream required afterwards), read the children’s classic Blueberries for Sal by Robert McCloskey, make our favorite blueberry recipes, and freeze as many bags as we can for smoothies and baking after the season has passed. Here are some favorite OAMM recipes for your blueberry bounty:
- Simple Summer Porch Salad
- Vegan Lemon Blueberries
- Pork Tenderloin with Peach Salsa and Blueberry Syrup
- GFDF Lemon Blueberry Scones
- Blueberry Breakfast Grilled Cheese
- Lightened Up Blueberry Lemon Pancakes
- Dairy Free Purple Cow Fruit Smoothie
- Blueberry Quinoa Scones
- Berry Delicious Blueberry Oatmeal Pancakes
- Moist and Delicious Banana Blueberry Muffins
- GFDF Blueberry Waffles
- Frozen Fruit Cups
- Fruity Breakfast Burritos
- GFDF Blueberry Breakfast Cookies
For more ideas for using summer produce, see our Peak Produce Picks Series. See our Sliced and Diced Series for information on measuring blueberries and this post for information on flash freezing them for later use. And now, for one of my all time favorite, simple recipes for summer fruit! I got this recipe from a friend when I first got married and moved to the South. You won’t believe how easy this is. Almost all the ingredients are pantry staples, and you can adapt the recipe to whatever fruit you have on hand depending on the season. I often use half peach and half blueberry.
Easiest Blueberry Cobbler
Ingredients:
- 4 ounces butter, melted
- 0.75 cups milk
- 0.75 cups flour
- 1 cup sugar
- 2 teaspoons baking powder
- 0.25 teaspoons salt
- 4 cups blueberries (fresh or frozen), or substitute favorite summer fruits
- vanilla ice cream (optional)
Directions: Pour melted butter into the bottom of an 8 x 8 baking pan. In a bowl, mix together milk, flour, sugar, baking powder and salt until combined. Drizzle the batter over top of the melted butter, but DO NOT mix together. Drop fruit evenly over the top of the cobbler. Bake at 350 degrees for up to 60 minutes or until crust is lightly browned and fruit is bubbling. Cool slightly and serve warm with vanilla ice cream. Freezing Directions: Bake as directed above. Allow cobbler to cool completely. Cover baking pan with foil, label and freeze. To serve: Thaw and reheat if desired. Top with vanilla ice cream if desired. Servings: 6-8