Blueberry Season

It's time for picking Blueberries in North Georgia!

Earlier this week we made a quick trip around the corner to a u-pick blueberry farm. We know the family that owns this farm and they let you pick berries on the honor system. They have a scale to weigh the berries yourself and a locked box bolted to a picnic table to pay for the berries. We got six pounds of blueberries for $1.50/lb. For a total of $9.00.

Now, what to do with the berries. Blueberries freeze very well. If you have the chance to pick some this summer, be sure to stock up. We try to pick enough to last all winter. Once you pick the berries, lay them out on a paper covered table for 24 hours. This is to let the moisture on the berries evaporate. I then put the berries in freezer bags. Don't wash the blueberries until you take them out of the freezer to be used! I freeze my berries in 3 cup batches. That is the exact amount for Blueberry Crunch--a favorite dessert of my co-workers and family. See recipe below.


Blueberry Crunch

Butter a 9x 13 baking dish. Spread the following in layers in this order:

1 (20 oz) can undrained, crushed pineapple
3 cups blueberries, fresh or frozen
1/4 cup sugar (optional) - we usually skip this
1 box yellow cake mix (dry from box)
2 sticks melted margarine or butter
1 cup chopped pecans
1/4 cup sugar, sprinkled over the top of the layers
(again, optional, we usually skip)

Bake at 350 degrees for 40 to 50 minutes until it tests done and is brown on the top. If the berries are still frozen when put in the baking dish, the baking time will be increased.
Last step, Enjoy!