Red, White & Blueberries!

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I hope you all had a wonderful, safe 4th of July! I thought I would share some of the fun I had over the holiday weekend…

My youngest sister Karen and my nieces, Anna and Elaina, invited my daughter Nikki and me to go blueberry picking. The day was beautiful...and it just happened to be prime blueberry season!

We happily took a tractor ride out to the blueberry field…have you ever gone blueberry picking? You tie buckets to collect the blueberries around your waist…which is actually very convenient!

The blueberry bushes were tall and thriving in the sandy soil, so picking was so easy.

Before we realized it, we'd completely filled our buckets with perfectly ripe, juicy blueberries…and we sampled plenty, too… At the weigh station we discovered we had each picked 5 lbs of berries...amazing, right?!

What did we do with so many blueberries? Well, my sister bought me a sweet blueberry recipe book, and we all decided to try making blueberry crumble…we tweaked the recipe a bit and it turned out delicious…perfect with vanilla ice cream!

Blueberry Crumble

4 cups blueberries

½ cup sugar

2 Tbsp. cornstarch

1 tsp. lemon juice

½ cup quick oats, uncooked

¼ cup flour

¼ cup softened butter

¼ cup brown sugar, firmly packed

¼ tsp cinnamon

Whipped cream or vanilla ice cream (optional)

Directions:

Place berries, sugar and cornstarch in large sauce pan. Cook over medium heat, stirring consistently until berries become thickened and juicy. Stir in lemon juice. Pour into shallow 2 quart baking dish. In small bowl, combine oats, flour, butter, brown sugar and cinnamon. Mix with fork until mixture is crumbly. Sprinkle over berries. Bake at 375 degrees for 15-20 mins or until top browns. Serve with whipped cream or vanilla ice cream

I still have many berries left, which I am going to freeze. My plan is to eat them in the middle of winter so I can relive the fun memories of the day when I need it most.