Blueberries are filled with fiber and antioxidants for healthful goodness — all wrapped in a blueish-purplish packet that can be popped into your mouth.

Blueberries can be found on both the East and West coasts. They come in two kinds: highbush or lowbush. Highbush is what you see at the market, while lowbush are the ones that are made into things such as jams.

Highbush blueberry shrubs can grow between 6 and 8 feet. Highbush blueberries are more plentiful on the shrub than lowbush blueberries, and the flavor isn’t as intense and sweet as the lowbush blueberries. Lowbush blueberries are usually grown in Eastern North America (think Maine) and the blueberry shrubs grow no taller than 2 feet.

They are perfect to eat fresh or add to pies, waffles, even drinks. The great thing about blueberries, too, is that they can be easily frozen — and it only takes two minutes for them to freeze.

The best way we know how to freeze blueberries is to place them on a paper towel-lined cookie sheet that you place in the freezer. Once frozen, transfer them into freezer bags. This keeps them from clumping together.

Although pies or muffins are the common go-to blueberry recipe, there’s nothing that’s as unfussy as a good old-fashioned blueberry cobbler. Sure, blueberry pies are delicious, but the crust itself can be such a fuss.

Blueberry Cobbler

  • 2 cups of fresh or frozen blueberries
  • 1 tablespoon lemon juice
  • 1 ½ cups sugar, divided
  • ½ cup butter, cubed
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cup whole milk
  • 1 large egg, lightly beaten
  • Whipped cream or whipped topping, optional

Directions:

  • In a medium-sized saucepan, combine berries, lemon juice and ½ cup sugar. Bring to a boil. Remove from heat. Set aside.
  • Preheat oven to 350 degrees.
  • In an 11-by-7-inch baking dish, melt butter.
  • In a small bowl, combine remaining sugar, flour, baking powder, salt, milk and egg. Remove pan from oven. Pour dry ingredients over melted butter. Do not stir.
  • Spoon in berry mixture over batter. Do not stir.
  • Bake for 40 to 45 minutes or until golden brown. Serve at room temperature with whipped cream or topping.  — Recipe from Taste of Home

Blueberries are here. Come on down and start baking today. We’re open Monday through Saturday from 8 a.m. to 6 p.m., and Sunday from 10 a.m. to 4 p.m.

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