We’ve had our blueberry plants for a few years now. They were some of the first we ever grew from seeds. Such a labour of love growing the seedlings on the windowsill, transplanting them into bigger and bigger pots and then finally seeing the fruit. They didn’t yield much fruit at all for a couple of years and then we got these gorgeous clusters of deep, blue berries which were tart and sweet depending on how long we dared to leave them.
Where did all the berries go?
I was disappointed that there wasn’t as much fruit as I thought there would be. We put netting on the big clusters hoping to deter the cat, birds or fox. I was convinced it must be some night prowler! It was only by chance that I discovered the two cheeky little culprits – with blueberry stained mouths – lifting the lower leaves up to reach the hidden gems! I tried very hard to reprimand them for their sneakiness but they were too cute and giggly to be cross with. They do love their blueberries!
A bumber crop
This year we’ve had a bumper crop and if you’d like to have a go, I’d thoroughly recommend them. Our’s are in large pots though I think we’ll need to split the plants this year as they’ve got a bit big.
Some blueberry recipe inspiration
To be honest, we’ve mainly eaten these lovely berries raw – especially as our good natured thieves have been very sharing of their spoils. They are super rich in Vitamin C and antioxidants so the girls can eat as many as they like. I also always feel such an enormous sense of satisfaction that all the nurturing results in such a happy memories for our family.
Blueberries are so fabulous for baking with as they keep their shape – especially if you use them from frozen. I buy them when they are over ripe at the market or supermarket (and being sold off cheap!) and pop them in the freezer straight away. You can use them from frozen in any of the recipes below. Just click on the image to link through.
Simple Blueberry and Lemon Muffins
This a a staple breakfast on a Saturday morning. Takes just half an hour from start to finish and perfect for a little afternoon tea later in the day too.
Coconut and Blueberry Tart
I love the combination of coconut with blueberries. This works really well hot or cold, served with coconut yoghurt or ice cream.
Blueberry and Pecan Frangipanes
I usually have some leftover frangipane mixture from the tart above and so I pop it into some loose-bottomed tart cases with whatever fruit there is lying around. Super easy and they actually improve over a couple of days.