(7/2021) July is blueberry time, and blueberries, unlike most of our commercially grown fruits, are native to North America. As early as 15,000 years ago, Native Americans were using blueberries as flavorings in food as well as for medicinal purposes. Another valuable characteristic of blueberries is that they could also be dried and stored for winter. As Europeans arrived, the Native Americans passed along the knowledge and uses of this fruit to the settlers. When hiking at this time of year, finding ripe, low bush blueberries is a real treat, just as I imagine it was to those early foragers.

The varieties of high bush blueberries, which are grown commercially, didn’t appear on the scene until the early 1900s. The story of how blueberries were cultivated began in the 1890s with Elizabeth White, the daughter of a New Jersey cranberry farmer. Despite being told that blueberries could not be domesticated, White was convinced that they could become a commercial crop. At the same time, Frank Coville, a botanist for the USDA, was researching how to cultivate blueberries and discovered that they need acidic soil to thrive. White heard about Coville’s research and contacted him, offering acreage on her farm for experimentation. The perfect timing of White’s dream and Coville’s research laid the foundation for modern blueberry varieties and the commercial success of this fruit.

Fast-forward to the 1990s, and the tremendous health benefits of blueberries were being discovered that have since led to this native fruit being touted as a superfood high in vitamins K and C as well as iron and manganese. The blue color of the skin is due to a pigment, anthocyanin, which has antioxidant properties. My 95-year-old grandmother can attest to their health benefits. She eats them on oatmeal every day. While we think of using blueberries in pies and other bakery products, they can also be used in more savory dishes to add a touch of sweetness and flavor. Come out to the farm at Hollabaugh’s and pick your own blueberries to enjoy on their own, on ice cream, in pies, or in one or more of the following recipes.

Blueberry Grilled Cheese Sandwiches

Ingredients:

• 1 Tbs butter, softened
• 4 slices whole wheat bread
• 1 Tbs honey
• ½ cup blueberries
• 6 thin apple slices
• 2-3 ounces white cheddar cheese or American cheese, thinly sliced

Preparation directions:

Heat oven to 400 degrees F. Lightly butter one side of each bread slice. Place bread on work surface, buttered side down. Drizzle honey over two of the slices. Top with blueberries. Add a slice of cheese, then apple slices. Top with remaining cheese. Then top with the remaining slices of bread, buttered side up. In a heavy oven proof skillet over medium heat, cook sandwiches until golden brown on the bottom. Turn sandwiches over and transfer skillet to oven. Bake about 5 minutes or until golden brown and cheese is melted. Remove from oven and enjoy.

Blueberry and Provolone Stuffed Chicken

Ingredients:

• 1 cup blueberries
• 4 skinless, boneless chicken breasts
• 8 thin slices provolone cheese
• 32 fresh basil leaves
• 3 Tbs unsalted butter, divided
• 1 Tbs vegetable oil
• 3 cups sliced mushrooms
• 1 ½ cups low sodium chicken broth
• ½ cup white wine
• 1 tsp red wine vinegar
• 1 Tbs. fresh basil, chopped
• 1 Tbs chopped parsley
• Salt and pepper to taste

Preparation directions:

Halve chicken breasts horizontally, keeping the long side of the chicken breast attached. Open halves like a book and pound breasts until ¼ inch thick. Season all sides with salt and pepper. Place each breast on a work surface, cut side up. Add about ¼ cup blueberries on top of chicken and top with 2 slices of provolone cheese and 8 basil leaves, maintaining a 1-inch border on the chicken. Roll the chicken breasts up lengthwise and tie with kitchen twine. Repeat with remaining chicken breasts.

Pre-heat over on 350 degrees F. Heat the oil plus 1 tablespoon of butter in a large ovenproof skillet. Add the chicken and cook until brown on all sides, about 8-10 minutes. Transfer to oven and bake about 7-8 minutes, until an instant thermometer reads 165 degrees F when inserted into the middle. Transfer chicken to plates and let rest for 10 minutes.

While the chicken is resting, scrape any melted cheese from the skillet and discard. Set the skillet over medium high heat and add 1 tablespoon butter. Add mushrooms and cook, turning occasionally until mushrooms are golden brown, about 5 minutes. Add in white wine and cook for about 60 seconds. Add broth and vinegar and simmer until liquid is thickened and reduced, about 10-12 minutes. Stir in remaining tablespoon of butter and herbs. Taste and season with salt and pepper. Cut off and discard twine from stuffed chicken breasts. Cut chicken into slices and drizzle mushroom sauce over top. Serve and enjoy.

Blueberry, Prosciutto, and Goat Cheese Flatbread

Ingredients:

• 2 Tbs olive oil
• 2 cloves garlic, minced
• 1 Tbs finely chopped fresh thyme
• ½ pound whole wheat pizza dough
• ½ cup fresh blueberries
• 4 thin sliced Prosciutto Parma
• ¼ cup crumbled goat cheese
• 1 Tbs honey

Preparation directions:

Preheat oven to 425 degrees F. Place rack in lowest possible position. In a small bowl, stir together olive oil, garlic, and thyme; set aside. On a lightly floured surface, roll out dough into a 6 X 10-inch oval, about ¼ inch think. Brush with olive oil mixture. Bake for 12-15 minutes or until golden brown. While crust is baking, lightly mash blueberries using the back of a wooden spoon in a small bowl. Spread over crust. Top with prosciutto and goat cheese and drizzle with honey. Bake for an additional 10 minutes to crisp the prosciutto and melt cheese.

Blueberry Buckle

Ingredients:

For Crumble Topping

• ½ cup all-purpose flour
• 1/3 cup granulated sugar
• 4 Tbs melted butter
• 1 tsp ground cinnamon
• Pinch of kosher salt

For Cake

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 4 Tbs butter, softened
• ½ cup granulated sugar
• 1/4 cup packed brown sugar
• 1 large egg
• 2 tsp vanilla extract
• 1 cup buttermilk
• 2 cups fresh blueberries

Preparation directions:

Preheat oven to 375 F. Grease 8-inch square pan with nonstick cooking spray and line with parchment paper. In a medium bowl, stir to combine all crumble ingredients. Set aside. In a large bowl, whisk together flour, baking powder, and salt. In a medium bowl, beat to combine butter, sugar, egg, and vanilla. Alternate adding buttermilk and dry ingredients until both are used. Gently fold in blueberries until just combined and transfer to prepared baking pan. Add crumble mix to top of batter in an even layer. Bake until done, about 45 minutes. Let cool at least 15 minutes before serving.

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