Susan S. Yeske: Dining In - Recipe of the Week

It’s the peak of the blueberry season

Blueberries are at the peak of their season and available at local farms and markets. They are ready to purchase, like these from Manoff Market Gardens in Solebury, or you can pick your own.

It’s peak season for local blueberries, so it’s time to find some at a local farm or market, pick your own or head for a festival where they are the featured attraction.

The picking is good at Manoff Market Gardens in Solebury, says Amy Manoff, who owns the farm with her husband Gary. “The bushes are loaded with them,” she said, and customers who pick their own are able to quickly fill their boxes.

This is the second year for pick-your-own at Manoff’s. Nearby at Solebury Orchards pick-your-own has been available for years.

You also can pick your own at Shady Brook Farm outside Yardley, Wildemore Farm in Chalfont, Brumbaugh’s Farm in Telford and Snipes Farm in Morrisville.

In New Jersey, Terhune Orchards in Princeton and Haines Berry Farm in Pemberton both have pick-your-own blueberries. It’s always best to call ahead for availability; some farms take a break between pickings while they wait for more fruit to ripen.

July is National Blueberry Month, and Peddler’s Village in Lahaska will celebrate with its Bluegrass and Blueberries Festival on 10 a.m. to 6 p.m. Saturday and Sunday, July 15 and 16.

Bechdolt’s Orchards will set up a farm stand to sell their berries, while shops and vendors in the village will offer blueberry pies, butters, jellies, preserves and lemonade. You also can find blueberry shortcakes, muffins, cupcakes, chocolate-covered blueberries, blueberry fudge, blueberry popcorn and blueberry soda.

New this year will be online reservations for freshly baked blueberry pies. See to order a pie and for a lineup of bluegrass musicians who will provide music for the event.

When you have your blueberries, you can bake with them, add them to salads, make sauces for ice cream or add them to your cereal. When you look for recipes, consider this old-fashioned Blueberry Buckle from The streusel topping on this moist cake reportedly makes the top look buckled like a broken roadway, which is how it got its name.

Classic Blueberry Buckle

¼ cup butter, softened
¾ cup sugar
1 egg
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
½ cup milk
2 cups fresh blueberries

2/3 cup sugar
½ cup all-purpose flour
½ teaspoon ground cinnamon
1/3 cup cold butter, cubed

1. In a small bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine the flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition. Fold in blueberries. Pour into greased 9-inch square baking pan.

2. For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over blueberry mixture.

3. Bake at 375 degrees for 40 to 45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack.

Yield: 4 to 6 servings.


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