Susan Sprague Diamond
Locally grown and regionally grown blueberries have just arrived and are in good condition.
“Our blueberry crop is looking great,” said Amy Manoff, who runs Manoff Market Gardens & Cidery in Solebury with her husband, Gary.
Here in Bucks County, we love strawberries, raspberries, and blackberries, but nothing beats blueberries for flavor, nutritional value, and versatility in cooking and baking.
Blueberries rank #1 in antioxidant activity compared to 40 other fruits and vegetables on the market. They are fat-free, low in calories, and packed with a variety of vitamins and minerals that have been shown in studies to help eliminate cancer-causing free radicals, lower blood pressure and cholesterol, and improve eyesight and digestion.
Local blueberry season is celebrated with festivals such as the Red, White & Blueberry BBQ Bash, held at Peddler’s Village in Lahaska from July 4 to 7. The bash will feature live music, family activities, lawn games, pony rides, a watermelon eating contest, axe throwing and plenty of blueberry-themed barbecue food.
Terhune Orchards outside Princeton, New Jersey, will be hosting its own Blueberry Bash from 10am to 5pm on July 13th and 14th, with many of the same activities plus blueberry picking, and Burnside Plantation in Bethlehem will be holding its annual Blueberry Festival and Market to Go on July 13th and 14th.
You can also pick your own berries at Manoff Market Gardens, Solebury Orchard in Solebury and Wildmore Farm in Chalfont. It’s a good idea to contact each farm before heading out to check whether fruit is available that day.
Pies, cobblers and crisps are popular baked goods using blueberries, but if you’re looking for something different, try this cake recipe from allrecipes.com.
Blueberry Pound Cake
2 tablespoons unsalted butter (softened)
2 1/4 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 oven to 325 degrees. Grease a 10-inch fluted tube pan (such as a bundt) with 2 tablespoons softened butter. Sprinkle ¼ cup sugar over the pan and tilt gently to distribute the sugar evenly.
2. Combine 2 ¾ cups flour, baking powder, and salt in a bowl. In a separate bowl, combine blueberries and remaining ¼ cup flour and mix until combined.
3. Beat the remaining 2 cups sugar and 1 cup butter in a large bowl with an electric mixer until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla. Gradually add the flour mixture, then fold in the dusted blueberries. Pour batter into the prepared loaf pan.
4. Bake in the preheated oven for 70 to 80 minutes until a toothpick inserted into the center of the cake comes out clean. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
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