Blueberries are still ripening on the vine, and if you haven’t picked yet, as of 7/16/2013, Chuck from Voytko’s farm says, “Blueberries are looking much better now. The rest of this week and the coming weekend should have very good picking!”
HERE are two places you can pick your own.
This recipe is a real zinger! Hard to beat blueberries topped with ice cream – especially with this heat and humidity we’ve had. Try this for a cool treat and let us know how your family liked it!
Chewy Blueberry Squares
1 cup light brown sugar
1 lemon (zested, juice reserved)
1 stick unsalted butter (melted)
1 large egg
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup all-purpose flour
1.5 cups blueberries
*Your favorite ice cream!*
Preheat oven to 350.
In a small bowl, combine sugar and lemon zest. Squeeze in juice from half of the lemon. Stir to combine ingredients well.
In a large mixing bowl, beat butter and sugar together. Add egg and vanilla, mix to combine. Add in salt and flour. Use a wooden spoon to mix, just until mixture comes together, and no flour is visible. Add blueberries, and gently fold into batter.
Pour into a 8 x 8 buttered pan. Place in oven and bake for 25 minutes. Check for doneness with toothpick. Serve warm or cold with your favorite ice cream!
Ice Cream? Did someone say Ice Cream? Take our short ice cream survey HERE and you could be the winner of one of three $15 visa cards to spend on your favorite kind! (or anything you like, of course!)