Blueberry season this year has been a little sad for us. We have been quite busy and the one time we were able to make it to a farm to pick blueberries, they were not ripe yet. Picture four very disappointed people wandering around a field of blueberry bushes with hardly any berries worth picking. It was so sad that I did not even take a photo. We came away with just 2 pounds of berries and they were really tart, so only really good for baking. This was doubly disappointing to us because all the cherries in our area were decimated by a late spring frost, so we had none of those as well. There will be no jam gifts this year as I am hoarding every jar of jam I have from last year to get us through this winter.
So, we have been making do with store bought berries, which have been pretty ok. My favorite thing to do so far this summer for a really quick and easy dessert is to take a pound of berries along with a handful of apricots or a couple of nectarines and cut them all up. Put them in a dish with some sugar, just how much depends on how sweet your fruit tastes. Anywhere from 1/4 cup to 1/2 cup. Sometimes, I throw in some lemon juice or zest and once I added some maple syrup. Anything that sounds good to you will probably be good. If you don’t want it to be runny, add a tablespoon of cornstarch.
Bake this at 425 degrees for 20 minutes until it starts to get bubbly. Then, I put some frozen unbaked biscuits on top. Whenever I make biscuits, I always make enough to freeze some. You can even find frozen biscuits in some grocery store freezer departments now. Bake these for another 18-20 minutes and then remove to cool slightly.
Serve with a little ice cream. This dish takes about five minutes to prep (assuming you have frozen biscuit dough handy), and 40 minutes to bake. It can be done at the same time as dinner prep if you are pressed and then it will be ready for you after you are finished eating. It is scrumptious with a little ice cream.
This dish has consoled us a little over our loss of blueberries this year, but it is momentary. I know come winter, we will be longing for blueberry jam, blueberry syrup, blueberry pancakes, and even blueberry pie. Right now, though, we have moved on to peach and apricot season and I am determined not to miss these. I may even have to delay the full school schedule until we can get some put up or jammed for this winter.
Favorite Colors of Summer:
Freezing blueberries is easy. Line a rimmed baking sheet with a sheet of foil, then lay a kitchen towel on top. Rinse a whole bunch of just picked berries or just bought berries. Transfer them to the towel. Give a little shake to give the towel a chance to absorb all the excess water. Carefully remove the towel. Pull out enough berries to have just one layer of berries in the tray. Freeze until firm and then transfer to a plastic bag for safe keeping in the freezer.
What do you do with the blueberries you pulled out of the tray? Why, eat them, of course! I still have probably 8 pounds of blueberries to get through. It’s a good thing blueberries keep well in the fridge.
This is possibly our all time favorite color so far this season.
The boys kept saying over and over how this is their favorite shade of red. I agree. I loved watching them work together to pit all 6.5 pounds of cherries that we picked. Having little helpers around is really great.
We made the sour cherry jam that I made last year, only I doubled the recipe and added 2 tablespoons of kirsch at the end. Booze=yum! We had enough cherries for jam and a tray to freeze for later.
The jam is heavenly when combined with greek yogurt. Summer color doesn’t get much better than this. What’s your favorite color of summer so far?