Local and regional blueberries have arrived, and they are looking good.
“Our blueberry crop looks amazing,” confirms Amy Manoff, who owns Manoff Market Gardens & Cidery in Solebury with her husband, Gary.
Here in Bucks County we love strawberries, raspberries and blackberries but you can’t beat blueberries for their flavor, powerhouse nutrition and versatility in cooking and baking.
Blueberries are ranked No. 1 in antioxidant activity compared with 40 other commercially available fruits and vegetables. Fat-free and low in calories, they contain a large variety of vitamins and minerals and research has shown they help eliminate cancer-causing free radicals, help lower blood pressure and cholesterol, and improve vision and digestion.
Our local blueberry season is celebrated with festivals including the Red, White & Blueberry BBQ Bash July 4-7 at Peddler’s Village in Lahaska. There will be live music, family activities, lawn games, pony rides, watermelon-eating contests, axe-throwing and plenty of blueberry-themed and barbecue foods at the bash.
Terhune Orchards outside Princeton, N.J., will hold its own Blueberry Bash 10 a.m.-5 p.m. July 13 and 14, with many similar activities plus pick-your-own blueberries. And Burnside Plantation in Bethlehem will celebrate with its annual Blueberry Festival and Market to Go July 13 and 14.
You also can pick your own berries at Manoff Market Gardens, as well as at Solebury Orchards in Solebury and Wildemore Farm in Chalfont. It’s always a good idea to contact each farm before you head there for picking to make sure there is fruit available that day.
Pies, cobbler and crisps are popular ways to bake with blueberries, but if you are looking for something different try this cake recipe from allrecipes.com:
Blueberry Pound Cake
2 tablespoons unsalted butter, softened
2 ¼ cups white sugar, divided
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
2 cups fresh blueberries
1 cup unsalted butter, softened
4 large eggs
1 teaspoon vanilla extract
1. Preheat the oven to 325 degrees. Grease a 10-inch fluted tube pan (such as Bundt) with 2 tablespoons softened butter. Sprinkle ¼ cup sugar into the pan and tilt gently to coat.
2. Mix 2 ¾ cups flour, baking powder, and salt together in a bowl. Toss blueberries and remaining ¼ cup flour together in another bowl until coated.
3. Cream remaining 2 cups sugar and 1 cup butter in a large bowl with an electric mixer until light and fluffy. Beat in eggs, one at a time, mixing well after each addition. Stir in vanilla. Gradually beat in flour mixture, then fold in floured blueberries. Pour batter into the prepared pan.
4. Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, 70 to 80 minutes. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
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