While it is officially National Swiss Day (celebratory greetings to all my Swiss cousins!) I have declared this to be Blueberry Day at our house. I am feeling a time crunch to put our freshly picked produce to good use before leaving for Boston – but more about upcoming travels in tomorrow’s post. A Double Good Blueberry Pie is chilling in the refrigerator and Blueberry Lemon Muffins are on the menu as tomorrow’s breakfast treat with a few tucked into the freezer for frigid January mornings.
We estimate one more picking will complete this season’s crop. Our four bushes have produced 16.25 cups thus far; much better than last summer’s yield of only 9.5 cups but not nearly up to the bountiful summers of 2019 and 2020 with 24 and 25 cups, respectively.
The Double Good Blueberry Pie is super easy and, as promised, doubly good with two cups of fresh berries serving as the fruit base in a baked pie shell then topped with two cups of cooked glazed berries. We will add a dollop of Crème Fraîche to make it extra festive.
As I misplaced the paper copy of the Blueberry Sour Cream Muffins (shared by Betty D. last summer) and the web address produced an error message, I spent this morning recipe sleuthing (always a fun task.) The Preppy Kitchen covered my bases – blueberries, lemon and sour cream – although my muffins exclude the streusel topping, all the better to enjoy the berries.