Happy Berry Farm: Blueberry Cinnamon Crumb Cake & Blueberry, Cucumber and Mint Salad

The summer this year in South Carolina has been quite unusual.  In the upstate we are actually hoping for typical sunshine and humidity, because all we have had this summer is rain.  This past Sunday, in the midst of finally decorating and completing house projects, I was asked by a friend to go blueberry picking at the local Happy Berry Farm in Six Mile, SC.  I have never picked my own blueberries before, and of course we love them, so I figured might as well get out of the house and try something new!

We had a wonderful experience at Happy Berry and didn't even realize that you can also pick blackberries, figs, grapes and other fruits at the farm too!  Hannah and Nicole turned out to be much better berry pickers than I am (I think I might talk too much while picking...), and they got nearly 3 pounds for only a few dollars!  

Our pickings from Happy Berry!

The "sin bucket" - they donate the money to charity.

Of course I couldn't wait to come home and start cooking and baking with the berries I had picked!  

First we made a delicious summer salad: 

Blueberry, Cucumber and Mint Salad - from BLTFoodies.blogspot.com

Blueberry, Cucumber and Mint Salad
Servings: 2

Ingredients
4 cups 50/50 mixed greens 
2 cups fresh blueberries, washed
1 cucumber, halved and sliced into half moons
2 Tablespoons fresh grapefruit mint
1/2 cup pecan halves
2oz goat cheese

Directions
1.  Place 2 cups of the mixed greens in 2 large salad bowls.
2.  Top each salad with 1 cup of the blueberries, 1/2 of the cucumber, 1 tablespoon of the mint, 1/4 cup pecans and 1oz of goat cheese.
3.  Top with your favorite vinaigrette dressing and serve!

Later in the week, we had family from Boston visiting in Greenville and we wanted to be sure to make a yummy dessert for them!  I found this easy blueberry cake recipe, and adapted it  with some healthier baking substitutions.  

Blueberry Cinnamon Crumb Cake from BLTFoodies.blogspot.com

Blueberry Cinnamon Crumb Cake

Ingredients:

The Cake
1 cup whole wheat flour
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/4 cup butter, softened
3 tablespoons olive oil
1/2 cup sugar
1 egg
1/2 cup almond milk
2 cup fresh South Carolina blueberries

The Crumble
1/2 cup sugar
1/4 cup whole wheat flour
1/2 teaspoon cinnamon
1/4 cup butter, cut into cubes

Instructions
1.  Spray a bundt pan with olive oil spray.
2.  Heat oven to 375 degrees.
3.  In a medium size bowl, whisk the flour, baking powder and salt.  
4.  In a larger bowl, beat the softened butter, olive oil and sugar until light and fluffy.  Then beat in the egg and almond milk until smooth.  
5.  Mix the dry ingredients into the wet ingredients until combined.  Fold in fresh blueberries.
6.  Spread batter into bundt pan.
7.  For the topping: whisk the sugar, flour and cinnamon together.  Cut in the butter until crumbs form and sprinkle over cake batter.
8.  Bake for 40-45 minutes and cool on wire rack.  Serve and enjoy as a dessert or brunch option!

What is your favorite summer blueberry recipe?  Have you gone blueberry picking locally before?  Tell us in the comments section below!