Looking for a delicious summer treat? You don't have to climb "Blueberry Hill" for this blueberry thrill.
And since July is National Blueberry Month it's easy to find these super-food berries in local supermarkets, from street corner vendors and at farmers markets.
Blueberries are high in fiber, niacin and vitamins A and C. Blueberries also contain flavonoids, which are important to good health and the prevention of disease.
Blueberries are one of the few fruits native to North America. Though blueberries are grown around the world, North America is the leading producer, supplying 90 percent of the world’s berries. Depending on location and climate, blueberry harvest occurs from mid-April through early October, peaking in July.
On a recent weekend outing, I picked up some absolutely gorgeous blueberries from the and decided to make a rustic blueberry cobbler. Other places you can buy fresh blueberries in the neighborhood include , , and
Keep in mind when buying blueberries that they should be plump, deep blue and never bruised. A berry with a hint of red is not fully ripened and will not ripen after being picked. Wait to rinse your berries until just before using, rather than before storing. Refrigerate the unwashed berries immediately when you get home to lengthen shelf life.
Rustic Blueberry Cobbler
Preparing the Pie Shell
Begin with one pre-bought pie shell, bake at 350 degrees for 10 minutes. Two shells come in a package; bake just one.
Next, roll out the other shell with rolling pin and cut chunky pieces to put on top of filling. Set aside and let pie shell cool.
Preparing the Blueberry Filling
3 pints of blueberries or 6 cups that have been rinsed.
¾ to 1 cup sugar or Splenda to taste.
3 tbsp tapioca
2 tsp lemon juice (fresh)
1 tsp lemon zest
Pinch of nutmeg
Place over medium heat and stir keeping blueberries intact just until softened.
Take from cooktop and add the tapioca, stirring gently until dissolved, this will thicken the juices.
Let cool 10 minutes and add to the baked pie shell.
Place the cutouts on top of the pie and bake for 30 minutes until bubbly.
Makes one 10-inch pie. Best served with a scoop of vanilla ice cream or a dollop of whipped cream.
Makes 6-8 servings