Cue the blues

Blue skies are turning out blueberries this summer.

"Spring was good -- there were no hard freezes," said Carolyn Morris, whose Charleston, Tenn., farm is filled with big bushes brimming with berries. Weather permitting, the season should last through the end of July, she said.

It's the same report from Gus Bollenbacher, whose entire crop was lost to a hailstorm last year. This year the bushes on his farm near Sweetwater, Tenn., are bearing a bountiful crop.

"They're fully loaded," he said.

Like many farmers, Mr. Bollenbacher offers a pick-your-own option, a great activity for families and community groups, he said.

"People love to come to this area and stop at Sweetwater Valley Farm for cheese, then come over here and pick blueberries, then go on over to Sweetwater for dinner and shopping for antiques," he said.

Sale Creek is a haven for blueberry pickers, too. Many folks make the drive up Highway 27 to Blueberry Hill, where the field is "absolutely full," according to second-generation blueberry grower Louis Varnell.

His three varieties -- Tiff Blues, Climax and Rabbit's Eye -- are all big and beautiful, he said.

With growing evidence that berries contribute to overall health, it's not just cooks who should be excited by the harvest.

"Berries have been referred to as a 'superfood' because they are full of good things," said Maryann Davidson, a registered dietitian at Erlanger hospital. Among other things, she said, they are:

* A great source of fiber.

* Loaded with vitamins and minerals.

* A great source of cancer-fighting antioxidants.

Frozen berries are just as healthful, but they're not nearly as appealing when fields are brimming with fresh varieties.

Here are several recipes to try, but Mrs. Morris adds a reminder that blueberries are good all by themselves.

"I just pop them in my mouth and eat them fresh like popcorn," she said. "I can just eat and eat and eat."

Blueberry Bread Pudding

3 cups milk

3 large eggs

1 cup granulated sugar

1/4 teaspoon almond extract

1/2 teaspoon vanilla extract

1/2 teaspoon lemon zest, optional

5 to 6 cups day-old torn French or Italian bread or rolls

2 cups fresh blueberries

3 tablespoons powdered sugar

Heat oven to 350 F. Butter an 11- by 7-inch baking dish. Whisk together the milk, eggs, sugar, flavorings and zest. Add the bread, and let stand for 10 to 15 minutes. Toss blueberries with powdered sugar then stir into the bread mixture. Pour into the prepared baking dish. Set the baking dish in a larger pan and set in oven. Add about 4 cups of very hot water (almost simmering) to the outer pan. Bake for about 1 hour, or until the bread pudding is set and lightly.

-- southernfood.about.com

Blueberry Sauce

Serve over pancakes or waffles, or as a sauce for ice cream, bread pudding, plain custard, cheesecake, pound cake or dessert crepes.

1/3 cup sugar

1 teaspoon cornstarch

1 cup water

Juice and zest of 1/2 lemon

1/2 cup red currant jelly

2 cups fresh blueberries

In a saucepan, combine sugar and cornstarch; stir in water and lemon juice. Bring to a boil over medium heat; reduce heat to medium-low and add the currant jelly. Simmer for 5 minutes. Add blueberries and bring to a boil once again. Simmer over medium-low heat for 20 to 25 minutes, or until thick and syrupy. Makes about 2 cups of blueberry sauce.

-- southernfood.about.com

Old-Fashioned Blueberry Pie

1 unbaked 10-inch pie shell with top crust

3 cups fresh blueberries

1 1/4 cups plus 1 tablespoon sugar

1 tablespoon lemon juice

3 tablespoons quick-cooking tapioca

1/2 teaspoon cinnamon

1 tablespoon butter

Heat oven to 400 F. In a bowl, mix blueberries, 1 1/4 cup sugar, lemon juice and tapioca. Pour into unbaked pie shell. Sprinkle with cinnamon, dot with butter. Cover with top crust, flute edges and vent top. Sprinkle top crust with 1 tablespoon sugar and bake for 40 to 50 minutes. If crust starts to darken before pie is done, cut foil strips to lay over edges.

-- www.blueberry-recipe.com

Blueberry-Cream Cheese Muffins

2 cups cake flour

3/4 cup granulated sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1 pinch salt

3 ounces cream cheese, cut in cubes

2 teaspoons lemon juice

2 teaspoons vanilla extract

2 eggs

1/4 cup completely melted butter

1/2 cup milk

1 cup blueberries

Heat oven to 350 F. Line the cups of a muffin tin with 12 paper liners. Combine flour, sugar, baking powder, soda, and salt in a mixing bowl. Stir well; set aside.

Mix cream cheese, lemon juice and vanilla until smooth. Add eggs and mix until blended. Stir in hot melted butter and mix until smooth. Mix in milk. Add dry ingredients and stir until all dry is incorporated. Do not overmix. Fold the berries into the batter. Pour an equal amount of batter into each muffin cup, filling each 2/3 to 3/4 full. Bake for 30 minutes. Cool on rack 15 minutes. Makes 12 muffins.

-- www.blueberry-recipe.com