Without question, my favorite time of the summer is August when the wild Maine blueberries are in. Nothing beats their burst in your mouth flavor, and no matter how they are eaten they are wonderful. You can be sure that I have enough to freeze so we can enjoy their goodness year round.
If I am lucky, the hubby makes blueberry pancakes as a special treat for breakfast. Those with real Maine maple syrup are mouthwatering good!
Everyone’s favorite is blueberry cobbler. With a scoop of lavender ice cream made quickly in the little electric freezer, it can’t be beat when it comes to dessert.
During the summer months, cold soups are favorites at this house. Those little blueberries are perfect for a tasty one that is great for lunch or served in little glasses as a predinner treat. Every year I try making the soup a little different. This one is a quick and easy one made with orange juice which gives a wonderful complementary flavor. Even without Maine blueberries, it’s worth making.
Combine 4 c. blueberries, 1 c. orange juice, 1/2 c. sugar, 1/4 t. cinnamon and 1/8 t. salt in a saucepan. Bring to a boil over medium/high heat, stirring often. Remove from heat. When it has cooled, process the mixture and 1 T. lemon juice in a blender until smooth. Cover and chill.
At serving time, stir in 1 pint of half and half. That’s all there is to it. I like this soup so much that I have used other fruits which work just as well. Any recipe that has that kind of flexibility is a favorite of mine.