Is it just me, or do blueberries make you think of Violet Beauregarde? How about Fats Domino? I’ve been singing “Blueberry Hill” ever since I started cooking this morning – much to the chagrin of my two tabby cats. It’s that time of year again. Yay for Blueberry Season! South Carolina summers bring ripe blueberries to roadside stands, farmers’ markets, and local grocery stores. Blueberries are small, nutrient-dense berries with a high antioxidant content that provides health benefits for our brains, hearts, and metabolism. They’re rich in anthocyanin, which gives them their blue color and helps to fight inflammation and cell damage. Blueberries are low in calories (about 85 per cup) and are an excellent source of fiber, iron, and vitamin C. Round and smooth-skinned blueberries are juicy and sweet. Cultivated blueberries comprise the majority of those that reach the market, and the season typically spans from May through October. Choose blueberries that are firm, uniform in size and indigo blue with a silvery frost. Discard shriveled or molded berries. Don’t wash the berries until you’re ready to use them. They can be stored in a single layer in a moisture-proof container in the refrigerator for up to 5 days and they freeze beautifully.

P.S. Willy Wonka fans will remember Violet Beauregarde. She was the bratty girl who turns into a giant blueberry in Roald Dahl’s children’s book from 1964, Charlie and the Chocolate Factory.

 

Blueberry Skewers with Whipped Ricotta

Whipped ricotta cheese is one of my new favorite things! Served with blueberry skewers, it’s a great carb-free appetizer or even a delightful breakfast offering.

1 cup fresh blueberries Wooden skewers

½ cup whole milk ricotta cheese 1 tablespoon honey

1 tablespoon fresh mint, roughly chopped

¼ teaspoon fresh lemon zest Sea salt

Thread 7 or 8 blueberries on each skewer. Place ricotta in a small mixing bowl. Using a hand mixer, beat ricotta until it’s smooth and creamy. Place the ricotta in a small serving bowl. Drizzle with honey. Garnish with fresh mint and lemon zest. Sprinkle with a bit of sea salt. Serve immediately. Serves 4.

Blueberry Chicken Thighs

Fresh or frozen blueberries work well for this easy entrée. Don’t skip searing the chicken thighs!

6 boneless, skinless chicken thighs Salt and pepper

1 tablespoon olive oil

2 cloves garlic, minced

2 tablespoons balsamic vinegar 1 tablespoon honey

½ teaspoon dried thyme leaves 1 cup blueberries

 

Preheat oven to 350 degrees. Season chicken thighs with salt and pepper. Heat olive oil in a skillet over medium-high heat. Sear thighs 2 to 3 minutes per side or until golden brown.

Remove chicken and place in a baking dish that has been lightly sprayed with cooking spray. Add garlic, vinegar, honey, thyme, and blueberries to skillet with pan drippings cook over medium heat until sauce begins to thicken. Pour sauce over chicken in baking dish. Bake, uncovered, for 30 to 35 minutes or until chicken reaches 165 degrees internally. Serve with mashed potatoes or rice. Serves 4 to 6.

 

Blueberry-Pecan Croissant Bread Pudding

This yummy bread pudding is a great dessert, breakfast option or holiday bunch dish. Serve it warm with whipped cream or ice cream. Day old croissants work best.

6 large croissants (or 15 small)

1 (8-ounce) package cream cheese, at room temperature 1/3 cup sugar

1 teaspoon vanilla extract 1½ cups blueberries

1 cup chopped pecans

For the custard:

4 large eggs

1 cup whole milk

½ cup heavy cream 1/3 cup sugar

1 teaspoon vanilla extract

½ teaspoon ground cinnamon Pinch of salt

Spray a 9×13-inch baking dish with cooking spray. Tear croissants into large bite-sized pieces and place them evenly in dish. In a medium bowl with a hand mixer, beat cream cheese with sugar and vanilla extract until smooth and creamy. Drop spoonfuls of mixture evenly over the croissants in baking dish. Evenly scatter blueberries across the top. Sprinkle with chopped pecans. In same mixing bowl, whisk eggs with milk, cream, sugar, vanilla extract, cinnamon, and salt. Slowly pour custard over croissants, making sure all pieces are moistened. Cover and refrigerate for at least 4 hours or overnight. When ready to bake, preheat oven to 350 degrees and bake, uncovered, for 45 to 50 minute or until top is golden brown and center is set. Let rest for 10 minutes before serving. Serves 8 to 10.

The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 843-525-0350 or by email at debbicovington@gmail.com.