Not only is July National Ice Cream Month, it’s National Blueberry Month as well.  Locally, our blueberry season is pretty much over, but I cannot let the month go by without celebrating this little blue beauty.  We are so fortunate to be able to get blueberries year round now.  About the only blueberries I remember eating as a child were those in blueberry muffins.  You know the wild Maine blueberries that come in that muffin mix we all know so well.  Yes, those.

What surprises me is blueberries are grown in at least 35 of our fifty states.  That’s a bunch of blueberries!  I always try to put some aside in the freezer during the season, and I keep the dried ones on hand all of the time in the pantry.  You do know that you shouldn’t wash blueberries before putting them in the freezer, don’t you?   Don’t wash any blueberries until you are ready to eat them.   They are known as one of the healthiest fruits since they are high in fiber, low in calories. full of Vitamin C and other antioxidants.  Their deep blue color comes from the anthocyanin pigments also thought to have healthy benefits.

We eat blueberries almost every day in one form or the other: on our breakfast cereal, yogurt, oatmeal, quinoa or rice. Fresh and frozen ones are used in our smoothies and smashed to steep in our tea.  Of course there are pancakes, muffins, blueberry pies, lemon-blueberry pudding cakes and blueberry quick breads.  Scatter them on your salads, make some jam  for your toast or syrup for  your waffles.  And definitely make a freezer of blueberry ice cream to celebrate both ice cream and blueberry months!It’  s pure blueberry heaven! Eating them straight from the hand is a terrific way to enjoy them as well.

This Blueberry-Ginger Biscuit  Cobber is a twist on the more standard version and one we really enjoy.

I’m sure you have a favorite way to enjoy blueberries.  I’d love to hear all about it.