Graham and I went blueberry picking a few weeks ago and came home with buckets full of berries. After sorting through them, I ended up putting about half into the freezer to save for later, and the rest we proceeded to eat for breakfast, lunch, dinner, snacks and dessert over the next several days. Suffice it to say I was in blueberry heaven!
Blueberries have always been one of my favorite fruits, and picking them fresh from blueberry bushes is always a fun experience. I tend to sample as I pick and may end up putting more into my mouth then into my bucket—well probably not, but our mouths were pretty purple by the time we were done picking!
We mostly ate our blueberry haul fresh—over yogurt or cereal, in salads, and by the handful—but I also did make a few blueberry recipes. I made blueberry jam (I used this recipe, but cut the sugar in half and left out the ginger) that we enjoyed on a baguette with some brie cheese, on these biscuits, and in PB&J sandwiches. For a real treat, I also used the jam to make this homemade blueberry cheesecake ice cream. Finally, I made some light and fluffy blueberry buttermilk pancakes.
Sadly, we’ve eaten our way through all of our fresh berries, but I’ve starting thinking up ways to use the ones we still have in the freezer. I think perhaps we will be enjoying a blueberry lassi in the near future…