Fresh blueberries are in season in the Great Lakes State, the national leader in growing blueberries, and many would argue there isn’t a better fruit. In Michigan, you can find fresh, delicious produce pretty much anywhere, but especially in the counties of southwest Michigan, the primary growing region. If you love blueberries, here are some must-do’s for blueberry season.

  1. Attend a blueberry festival.

    Craft shows and art fairs, children’s activities, entertainment, pie eating contests, and strolling around these picturesque Michigan towns, all while enjoying, what else? Blueberries!

 

  1. Pick some fresh blueberries.

    Some festivals offer blueberry picking as part of its scheduled activities, but you can find plenty of family owned farms to stop by and enjoy. For those who don’t want to pick their own, many offer fresh-picked by a variety of sizes – the pint, quart, and for those looking to get their fix, five or 10 pound boxes. Blueberry bushes are low, so you’ll have to kneel and probably use both hands. Wear long pants if you don’t want dirty knees – though the kids won’t care! Look for berries that are plump and a light grayish-blue. White, green, and dark blue berries are either unripened or too ripe. Pick only the best!

    For a complete list of u-pick stops, visit this comprehensive resource: http://www.pickyourown.org/MI.htm.

  1. Make something delicious.

    Whether you like to eat them as a standalone snack or add some color to your summer salad, blueberries offer taste and antioxidants to any meal. And don’t restrict blueberries to just breakfast breads and desserts, though that’s where they shine. Here’s a full day menu featuring the wholesome Michigan blueberry.  (All of these recipes can be found on our Campsite Recipe board on Pinterest.)

 

Breakfast: Greek Yogurt and Honey Blueberry Muffins (Baker by Nature)

Ingredients

  • 2 cups whole wheat flour
  • 1 cup all-purpose flour
  • 1/2 cup + 3 tablespoons brown sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon cinnamon
  • 1 cup low-fat Greek yogurt
  • 1/2 cup whole milk (you may use another fat percentage if preferred)
  • 1 teaspoon vanilla extract
  • 2 large eggs, at room temperature
  • 1/4 cup honey
  • 1/2 cup olive OR coconut oil (if using coconut oil, be sure it is above room temperature and melted)
  • 1 cup blueberries

 

Instructions

  1. Preheat oven to 400 degrees (F).
  2. Line a 12-cup muffin tin with paper liners; set aside.
  3. In a large bowl whisk together flours, sugar, baking powder, baking soda, salt, and cinnamon; set aside.
  4. In a medium bowl whisk together the yogurt, milk, vanilla, eggs, honey, and oil.
  5. Gently fold the yogurt mixture into the flour mixture, and using a spatula, fold until combined, being sure to mix just until all the flour disappears. Fold in blueberries.
  6. Divide the batter evenly among the prepared muffin tins, place pan in the oven, and bake for 18 minutes, reducing the heat to 375 degrees after 9 minutes of baking.
  7. Allow the muffins to cool for 5 minutes in the pan before carefully transferring to a cooling rack to cool completely.

 

Snack: Blueberry Pineapple Salsa (Carl’s Bad Cravings)

Ingredients

  • 2 cups fresh pineapple, chopped
  • 1 cup blueberries
  • 1 red bell pepper, chopped
  • 1 jalapeno, deveined, minced, seeds separated
  • 2 tablespoons loosely packed cilantro, minced
  • 2 tablespoons red onions, minced
  • 1-2 garlic cloves, minced
  • 1 tablespoon lime juice
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon ground cumin

 

Instructions

  1. Combine ingredients in a large bowl EXCEPT for jalapeno seeds and toss to combine. If you want some heat, add jalapeno seeds a little at a time. Add salt, pepper, and more lime juice as desired.
  2. Chill or serve immediately with chips or on chicken or fish.

 

Lunch: Blueberry Chicken Chopped Salad (U.S. Highbush Blueberry Council)

Ingredients

  • 2 boneless, skinless chicken breasts (cubed and cooked)
  • Salt and pepper
  • 1 tablespoon olive oil
  • 1 head Romaine lettuce, finely chopped
  • 1 pint (2 cups) fresh blueberries
  • 1 cup roughly-chopped toasted pecans
  • 2/3 cup diced red onion
  • 1/2 cup blue cheese (or any soft cheese)
  • Dijon vinaigrette (see below)

Dijon Vinaigrette

  • 1/3 cup olive oil
  • 3 tablespoons red wine vinegar
  • 2 teaspoons honey
  • 1 teaspoon Dijon mustard
  • Pinch of salt and black pepper

 

Happy Hour: Blueberry Margaritas (Gimme Some Oven)

Ingredients

  • 1 pint (2 cups) fresh blueberries
  • 3 ounces freshly-squeezed lime juice
  • 5 ounces blanco/silver tequila
  • 2 ounces Grand Marnier or Cointreau (or any orange liqueur)
  • ice
  • Optional: lime wedge and salt for rimming the glass

 

Instructions

  1. Add blueberries and lime juice together in the blender, and pulse until smooth.  (Or alternately, you can muddle the blueberries and lime juice together in a jar until pureed.)  Strain out the juice through a fine-mesh strainer into a cocktail shaker, discarding the berry pulp.
  2. Add the tequila and Cointreau to the cocktail shaker, and stir to combine.
  3. If you would like salt-rimmed glasses, begin by running a lime wedge (the juicy part) around the top rims of your glasses.  Fill a shallow bowl with salt, and dip the rims in the salt until they are covered with your desired amount of salt.  (Or you can skip this step and use regular glasses that are not salt-rimmed.)
  4. Fill the glasses with ice, then pour in the blueberry margarita mixture.  Serve immediately.

 

 

Dinner: Blueberry BBQ Sauce (Rock Recipes) for Pork Ribs or Chicken

Ingredients

  • 2 tbsp olive oil
  • 1 large red onion, finely diced
  • 1 shallot, minced
  • 3 cloves garlic
  • 3½ cups fresh or frozen blueberries
  • 1 large apple diced
  • 1 tbsp grated fresh ginger
  • 3 tbsp Worcestershire Sauce
  • ½ cup strong black coffee
  • ½ cup bourbon (or substitute apple juice)
  • 1 cup ketchup
  • ½ cup apple juice
  • ¼ cup brown sugar
  • ¼ cup maple syrup
  • ½ cup balsamic vinegar
  • ½ tsp black pepper
  • ½ tsp kosher salt
  • ¼ tsp ground cumin
  • 1 tsp chipotle powder (more or less to taste)
  • 1 tbsp smoked paprika
  • ½ tsp cinnamon

Instructions

  1. In a medium sized sauce heat oil and cook the onion, shallot and garlic over medium low heat until softened but not browned.
  2. Add all the other ingredients, stir well and simmer over low heat for about 45-60 minutes, stirring occasionally, until the mixture has reduced, the apples have softened and the mixture begins to thicken.
  3. Let the sauce cool before pureeing until smooth in a food processor or blender.
  4. Store in airtight container in the fridge if you are using it within a week or so or freeze it in airtight containers.
  5. Properly preserving it in mason jars will make it last all summer.

 

 

Dessert: Skillet Blueberry Cobbler (The Novice Chef)

Ingredients

  • 4 cups your choice of fresh berries (you can use a mix of blueberries and other berries)
  • 1 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1 tablespoon cornstarch
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour
  • 3/4 cup rolled oats
  • 1/2 cup sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1 1/2 sticks (3/4 cup) cold unsalted butter, cut into small cubes

 

Directions

  1. Preheat oven to 375 degrees (F).
  2. In a 10 inch cast iron skillet, toss together berries, sugar, flour, cornstarch and salt. Smooth berry into an even layer.
  3. In a stand mixer with paddle attachment, add the flour, oats, sugar, salt and cinnamon. Add the butter and mix until texture is coarse clumps and mixture will hold together in clumps when you squeeze it with your hand.
  4. Spread topping evenly on top of berry mixture with your hand and press it down lightly.
  5. Bake for 35 to 40 minutes, until the edges are bubbling and the top is golden brown.
  6. Serve warm with vanilla ice cream!