Right now, West Michigan farms are harvesting delightful, sweet, plump blueberries. Packed full of nutrition and flavor, blueberries can be eaten fresh or preserved for enjoyment in later months. Remember that blueberries freeze well for use in baking or smoothies well after blueberry season is over. Freezing the berries, by the way, does not destroy any of the powerful and healthy antioxidants that are prevalent when the berries are fresh.
While blueberries are very healthy when eaten fresh, one cannot help but think desserts and sweet treats when large quantities of blueberries arrive in the kitchen. If you ever find yourself in the situation of possessing mass quantities of fresh blueberries, here’s some unsolicited advice: Eat some. Freeze some. Make your favorite blueberry dessert and then, perhaps, try something new.
If you are open to trying something new, consider a little twist on blueberry pie by trying this delicious recipe for Blueberry Sour Cream Pie. This pie is creamy, full of all the goodness blueberries have to offer and then topped with a sweet, crunchy butter pecan topping. The pie is best served chilled, paired with a piping hot cup of coffee and in the company of a good friend. Enjoy!
About Char Morse
I have been cooking for the absolute love of it for many years. I grew up in a farming community on Michigan’s west side where much of the food has always come from sources such as my dad’s enormous garden, the vast orchards of a few farmer friends, the depths of the waters of Lake Michigan and even the humble woods of my backyard. The best things I discover while “playing with food” are shared with students in the hands-on cooking classes and recipe demonstrations I do. Follow me on Facebook www.facebook.com/chefcharmorse