One of our favorite traditions when we head to Michigan is blueberry picking!
This year we picked a total of 55 pounds!
We’ve eaten lots of them and will freeze the rest to enjoy all year long.
YUM! We love blueberries!!
Blueberries were prominent in Russian folk medicine, used as a preventative measure and cure for flux and other abdominal problems.
Native Americans used blueberry leaves in medicinal teas thought to be good for the blood and blueberry juice was used to treat coughs.
The blueberry is still prized for its antioxidant health benefits and as a laxative, as well as other folk remedies.
During World War II, British Royal Air Force pilots consumed bilberries (a blueberry relative), which purportedly improved their night vision. Later studies show a sound basis for this practice because blueberries are high in bioflavonoids which are used by the rods in the eye for night vision.
Blueberries rank as the number one fruit provider of antioxidants. They are also high in iron.
My sister makes an awesome Blueberry Coffeecake. It looks just like this. . .
Picture courtesy of “a whisk and a spoon”.
It’s called HUCKLEBERRY BUCKLE and it is scrumptious!
Here’s the recipe:
1 C Butter
2 Eggs, beaten
1/2 tsp salt
1 C milk
2 C sugar
4 C flour
5 tsp. baking powder
4 C blueberries
Cream butter and 2 C sugar. Add eggs and mix well. Sift
flour, salt, baking powder and add alternately with milk. Fold
in blueberries. Dough will be stiff.
Put into greased jelly roll pan or make 2 smaller pans.
1 C sugar
1 tsp. cinnamon
1 C flour
1/2 C soft butter
Mix with pie crust blender and sprinkle over top.
Bake for 1 hour and 15 minutes at 350.
I hope you can enjoy some fresh blueberries this summer too.