Summer of Blueberries

Summer has looked a little different this year. No more brunches with my girlfriends, no more baseball games at T-Mobile Park, no more celebrating birthdays, graduations, or weddings. With a lot of places still shut down or not operating at full capacity, I was anxious and worried that summer was going to fly by with little to no excitement. But pushing past my anxiety, I was determined to still find fulfilling moments and experiences that were new for us.

One of the activities I settled on was going blueberry picking. I love the idea of going out and picking produce and it was something we could do safely. Andrew and I went to Mountainview Blueberry Farm in Snohomish and immediately I was enraptured with the experience. There were multiple hand washing stations and employees to ensure social distancing. There were also rows and rows and rows of blueberry bushes, so I never felt like we were getting the scapes left behind by visitors before us. We ended up filling up our buckets with six pounds of blueberries and completely filled our fridge and freezer.

Since we are now rolling in the blueberries, Andrew and I decided to try out some new recipes this summer and I wanted to share them in a full themed blog post!

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Blueberry Pie

Andrew was really looking forward to making a blueberry pie. So much so, that we suggested it when we were driving back from Mountainview Blueberry Farm. We consulted my Betty Crocker cookbook and found a recipe that was perfect for our first time pie making.

Pastry for Pie

  • 2 cups flour

  • 1 teaspoon salt

  • 2/3 cup shortening

  • 4-6 tablespoons cold water

  1. Mix flour and salt in a bowl. Cut in shortening. 

  2. Sprinkle in cold water one tablespoon at a time, tossing with a fork, until flour is moistened. 

  3. Gather pastry into two balls. Shape into flat rounds. Wrap each round in plastic wrap and refrigerate for 45 minutes or until dough is firm yet pliable. 

  4. Roll pastry into circles and place one in a pie plate. Cut second pastry circle into lattice strips.

Blueberry Pie Filling

  • 3/4 cup sugar

  • 1/2 cup flour

  • 1/2 teaspoon ground cinnamon

  • 4-5 cups blueberries

  • 1 tablespoon lemon juice

  • 1 tablespoon butter or margarine

  1. Heat oven to 425 degrees.

  2. Mix sugar, flour, and cinnamon in a large bowl. Stir in blueberries

  3. Spoon mixture into pie plate. Sprinkle with lemon juice.

  4. Cut butter into small pieces and sprinkle over blueberries. Lay lattice strips across blueberries.

  5. Cover edges with strip of foil to prevent excessive browning. 

  6. Bake 35-45 minutes or until crust is golden. Cool on wire rack before serving.

I was pleased with how the pie turned out and tasted because it was our first time making a pie! The flavor was just right and so sweet. Makes me excited to take some more pies in the future!

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Blueberry Muffins

The first thing that came to my mind after Andrew and I picked all of our blueberries was muffins! I love the simplicity of muffins and feel like it’s the perfect snack for breakfast or just throughout the day.

  • 3/4 cup milk

  • 1/4 cup vegetable oil

  • 1 large egg

  • 2 cups flour

  • 1/2 cup sugar

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 cup blueberries

  1. Heat oven to 400 degrees. Place muffin cups in muffin tray.

  2. Beat milk, oil, and egg with a fork or whisk in a large bowl. Stir in flour, sugar, baking powder, and salt until flour is moistened. 

  3. Fold in blueberries. Distribute batter evenly in muffin cups.

  4. Bake 20-25 minutes. Remove from muffin tray and let cool on a wire rack.

I loved these muffins! They were light and flavorful, and we quickly devoured them!

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Chocolate Blueberry Clusters

I’ve shared this recipe before on my blog, but it seemed fitting to reshare for a blueberry-themed post! This easy-to-make treat is the perfect bite-sized dessert, and when substituting for vegan chocolate chips, can be enjoyed by anybody no matter their dietary preferences!

  • 1 cup chocolate chips

  • 1/2 tablespoon coconut oil

  • 1 cup blueberries

  • Sea salt

  1. Line a small baking sheet or plate with parchment paper.

  2. Melt chocolate chips in a small bowl and stir in coconut oil.

  3. Spoon a small dollop of melted chocolate on the parchment paper. Top it with 3-4 blueberries. Drizzle chocolate on top of blueberries and lightly sprinkle with sea salt.

  4. Freeze roughly 10 minutes so the chocolate sets.

I’ve made these chocolate blueberry clusters a few times and they’ve always been a hit. It’s the perfect bite-sized dessert and a perfect duo of flavors.

Food & DrinkJordyn Bergblueberries, recipes, Mountainview Blueberry FarmComment