Blueberry Love

When we went blueberry picking it was hard to not be impressed by the volume of berries we were collecting. As my bucket filled I thought–what are we going to do with this many berries? Because in Kansas blueberries are a luxury. They are $4 for a small plastic clamshell, so we occasionally buy them when on sale and sprinkle over yogurt or snack on them delicately. . .

But what do you do with a bucket of blueberries?

Well, you make pie.

Three over the course of the week, actually. Two blueberry pies the first night, and a single blueberry sour cream pie later in the week after most of the family had left. Both delicious with a scoop of Pacific Northwest’s fine Tillamook vanilla ice cream.

The next morning my brother-in-law treated us to homemade blueberry pancakes, while I whipped up a batch of my mom’s favorite buttermilk syrup.  (It was a much needed respite from our hotel’s continental breakfast.)

But of course a few of us also had leftover pie for “second breakfast.”

My sister won us all over with a batch of her spiced blueberry jam. I love tasting it after hearing her talk about it the last two years–we’ve never tried mailing each other preserves, but I may have to request we start!

And of course there were plenty of berries to be eaten raw. We even packed some back with us, snacking on them at the airport when our reunion came, sadly, to an end.