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Walnut Creek Magazine

What's In Season: Blueberries

They're perfect for breakfast. They're great for dessert. They’re delicious fresh or frozen. This petite superfood is packed with vitamins and linked to lowering the risk of high cholesterol and cancer. To pick the best, find blueberries that are firm. They’ll last for a week in the fridge or for up to a year frozen. 

BLUEBERRY SALSA

CUESA FARMERS’ MARKETS

Ingredients:

2 cups blueberries
½ medium red onion, finely chopped 
½ jalapeño pepper, seeded and finely chopped 
1 red bell pepper, cored and diced 
3 tablespoons cilantro, chopped 
¼ cup fresh squeezed lime juice 
1 teaspoon kosher salt

Directions:

Coarsely chop 1 ½ cups of the blueberries. In a bowl, combine chopped and whole blueberries and remaining salsa ingredients. Let stand for one hour. Serve with tortilla chips, or use on fish tacos or grilled meat.


BLUEBERRY OAT BARS

CCCFM/DOWNTOWN SUNDAY FARMERS’ MARKET

Ingredients:

1 1/2 cups all-purpose flour

1 1/2 cups quick-cooking oats

½ cup sugar

1 1/2 cups white sugar, divided

1/2 teaspoon ground cinnamon

1/2 teaspoon baking soda

3/4 cup cold butter

2 cups blueberries

¼ cup sugar

                                                                         2 tablespoons cornstarch

                                                                         2 tablespoons fresh lemon juice

Directions:

Preheat oven to 375 degrees. Line a baking sheet with parchment paper. In a large bowl, mix flour, oats, ½ c sugar, cinnamon, & baking soda. Cut butter in to form crumbs. Set aside 1 ½ cups of mix and use the rest to press onto the parchment-lined sheet to form a crust. Bring blueberries, ¼ cup sugar, cornstarch & lemon juice to a boil in a saucepan until thick, about 3 minutes. Stir constantly. Spread blueberry jam over crust. Top with reserved crumb mixture. Bake 25 minutes until just browned. Cool in pan, then remove parchment to a board for easy cutting.

CREAMY STRAWBERRIES WITH THE BLUES

DIABLO VALLEY FARMER’S MARKET/SATURDAYS AT SHADELANDS

Ingredients:

1 pound strawberries

1 pint blueberries

8 oz. whipped cream cheese or crème fraîche, softened

1 teaspoon vanilla

3 tablespoons honey

 Directions:

Wash strawberries and blueberries. Let dry. Mix softened cheese with vanilla and honey.

Slice strawberries. Mix berries together. Pipe or spoon the cheese mix and blend with berries.