In an effort to enlighten our kids about where their food comes from my husband decided to make an impromptu stop a local blueberry farm on the way to our cottage last weekend. We had been sitting in traffic for 2 hours and frankly I was cranky and tired, but my kid’s enthusiasm and cries of “come on Mom it will be fun” won me over. We trudged through the damp rows between the blueberry bushes and filled four 4 liter pails in no time. Looking at those pails my first thought was “Now I have to figure out what to do with 16L of blueberries!”
Obviously I made a bunch of pies, but that barely put a dent in the blueberry supply. We had guests up north that week so we ate 1 bucket for snacks. I made blueberry pancakes, muffins and waffles with blueberry syrup. The syrup was a big hit. We even served it drizzled over Kawartha Dairy ice cream for dessert. (Recipe below) I thought by the end of the week everyone would be sick of blueberries, but on the way home we stopped and picked another two pails. Yup, we are that crazy.
1 cup (250ml) blueberries
2 tbsp (30ml) granulated sugar
1 tsp lemon zest
Juice of ½ a lemon
Combine all ingredients in a small saucepan and set over medium heat. Bring mixture to a boil. Allow to boil until blueberries have popped and released their juices and the mixture is slightly thickened, about 1-2 minutes. Serve warm over waffles, pancakes or vanilla ice cream.