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!
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| Our pickings from Happy Berry! |
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| 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:
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| 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.
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| 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!
