My bestie is vacationing in our neck of the woods next week and I’ve informed her that I’ll be inviting myself over at some point to hang and see her kids. I haven’t seen my bestie since JANUARY. This is not okay! She texted asking if there was any fruit picking going on and I promptly responded: peaches and blueberries! To which she responded: those are my kiddo’s two favorites! 🙂
Peaches, unlike blueberries here in Michigan, have a very short season – about a week per variety. That tender, fuzzy outside and the juicy, sweet insides. YUM. I can’t wait! I can’t remember eating peaches as a kid, but my girls and I will gobble a peach down to the pit and have peach juice running all the way to our elbows…and love it.
Blueberries, though…man, I think they are my favorite. This year, we might have picked and eaten more blueberries than any year in the past. In fresh form, we’ve easily consumed 20-25 pounds and I’m guessing we’ll pick more this weekend as it’s something my mother-in-law loves to do. Plus, we’re going to be together and celebrating her birthday!
Of course we stocked up the freezer and will use the blueberries throughout the year in smoothies and baked goods…or consume as-is. My girls LOVE frozen blueberries and I don’t know about you, but I love infusing my water and as of late, Mark has enjoyed infusing vodka.
We lack no creativity when it comes to blueberries, as you can see!
I’ve also loved the blueberry-chocolate combo this year. We’ve gone this route with waffles (highly recommend) as well as blueberries and chocolate granola. SO GOOD!
Blueberries simmered down into an all-purpose fruit sauce is also highly recommended! I’ve swapped honey on my plain Greek yogurt for this blueberry “jam” and creating crave-worthy parfaits every morning for a few weeks now. This jam has become a staple in my fridge and I use it on all sorts. There’s no limit to its use and with its subtle sweetness, it boasts flavor, antioxidants, and good health! Enjoy!
- 5 cups fresh or frozen blueberries
- 3 Tbsp honey
- 2 1/2 Tbsp chia seeds
- zest of 1 lemon
- Heat blueberries over medium-low heat until bubbly and hot; cook for 5-6 minutes to thicken and soften, allowing the berries to burst, stirring occasionally.
- Add in the honey, chia, and lemon; stir and cook an additional 1-2 minutes or until slightly thickened.
- Remove from heat and allow to cool completely.
Note: jam will thicken as it cools but it will not make it to a true jam consistency (or sweetness). While we used it on pb&j's, my favorite use was on plain Greek yogurt and used as delicious, antioxidant-rich parfaits!
Nutrition Information:Yield: 9 Serving Size: 1/3 cup
Amount Per Serving: Calories: 83Total Fat: 1.6gCholesterol: 0mgSodium: 1mgCarbohydrates: 17.9gFiber: 3.6gSugar: 13.0gProtein: 0.9g
Looking for more ways to enjoy blueberries!? I’ve got gobs of recs for ya!
- Almond Butter Peanut Blueberry Oatmeal Cups
- Blueberry-Lemon Baked Oatmeal
- Crustless Blueberry Pie
- Baked Blueberry Oatmeal Cups
- Blueberry Arugula Salad with Brown Rice
- Blueberry-Lemon Baked Oatmeal
- Summer Salad with Blueberries, Nectarines, and Chicken
- Baked Blueberry-Walnut Oatmeal
- Lemon Blueberry Pancakes
- Easy Blueberry Crostada