Tag Archives: blueberries


Picking blueberries in Grand Haven, Michigan.

If you’re in West Michigan in July or August you’ll want to take advantage of blueberry abundance available in the area. There are u-pick farms if you’re a do-it-yourselfer, or you can find plenty of fresh, succulent berries in the area farm markets.

We like to do the u-pick, and without fail my kids get competitive and I wind up with tons of berries. No problem! They freeze well – I like to freeze them on a cookie sheet first, then bag them – that way they don’t turn into a goopy mess when you thaw them.

Here are a couple of my favorite blueberry recipes:


2 t. baking powder
½ t. salt
3 C. cake flour (not self rising)
1 ½ C. sugar
7 T. butter (1 stick minus 1 T., reserved for topping)
1 C. milk
1 T. vanilla
1 large egg
1 ½ cups blueberries

Preheat oven to 350 F. Grease a 9” x 5” loaf pan with nonstick cooking spray.

In a large bowl, mix baking powder, salt, cake flour, and sugar. With pastry blender or two knives used scissor-fashion, cut in butter until mixture resembles fine crumbs. Stir in milk, vanilla, and egg until flour is just moistened. Gently stir in blueberries; spoon batter into loaf pan.

Crumb Topping

1 T. slivered almonds
½ t cinnamon
2 T. cake flour
2 T. sugar
1 T. Butter

Coarsely chop almonds. In small bowl, with fork, mix almonds, cinnamon, cake flour, sugar and butter until mixture resembles coarse crumbs. Sprinkle crumb topping over batter.

Bake loaf 1 hour and 20 minutes or until toothpick inserted in center comes out clean. Cool loaf in pan on wire rack 10 minutes; remove from pan and finish cooling on wire rack.

Note: I use regular flour for this recipe and it comes out fine.


blueberry pieUncovered Blueberry Pie

¾ C sugar
3 T. cornstarch
1/8 t. salt
1 cup water
3 cups fresh blueberries
1 T. butter
1 – 9-inch baked pi e shell.

In a medium saucepan combine sugar, cornstarch and salt. Stir in water and 1 cup of the blueberries. Cook and stir over medium heat until thickened. Remove from heat. Stir in remaining 2 cups blueberries and butter until butter is melted. Cool for about 1 hour. Pour into pie shell. If desired, cover and chill in refrigerator until ready to serve. Serve with whipped cream.


Reender’s Blueberry Farm, Grand Haven

Picking blueberries in Grand Haven, Michigan.A few miles south of Grand Haven along U.S. 31 is Reenders Blueberry Farm. It was the last week of July when we drove our car down a dirt 2-track until we reached the U-pick sign, then parked and let the kids out among the rows of bushes laden with the silvery blue berries. We began picking, accompanied by the sounds of satisfying thunks as a fat berries hit the bottoms of our pails. U-Pick blueberries in Grand Haven, Michigan.Because the bushes had been full of fat, juicy berries, I was convinced I had chosen the perfect week for picking, but the girl at the register told me that they grow a number of different varieties of blueberries on the farm that mature at different rates, so that just about every week of the season there’s something ripening. She said the picking season lasts from early July to Labor Day, sometimes later, depending on the weather. There’s a little market with a choice of products – canned vanilla peaches, dried cherries and raspberry jam, to name a few, as well as blueberry pancake mix, blueberry jelly, blueberry scones and more. Reender’s operates on a cash only basis, so stop at the ATM before you get there.

Contact Info:
Reender’s Blueberry Farm
9981 West Olive rd (US 31)
West Olive, MI 49460
(616) 842-5238