questionsanybody like fresh picked blueberries ?

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Love them but I don't pick them anymore.

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I used to pick them when I was younger. Now I buy them at large quantites at Sams -- both fresh and frozen.

I use the frozen ones in my smoothies and the fresh ones in my fruit salads.

I'm a vegetarian and blueberries is one of my daily staples.

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I was out this past weekend checking on how the elderberries are coming along and picked two quarts of blueberries and red raspberries along the way.
Fresh and in the wild, yum!

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I live in MT & we pick huckleberries up here. I have picked about 7 quarts last week and we will be picking some more over the next few weeks as they become ripe. Hucks are found only in the wild (don't believe those who would try to sell huck 'plants' or seeds) and at specific elevations & exposures, usually near natural mountain drainages and streams on S/SW/W facing slopes. They ripen later @ higher elevations. Absolutely delicious and they retail for about $45-$60/gallon.

Oh, the bears like them a lot also, and that makes for interesting albeit cautious picking (I always have bear spray and a firearm handy)

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Picking blackberries on my grandparents farm this week. Haven't picked any blueberries, but I do keep a stock of them in the fridge - usually have a bowl with almond milk in the evenings. Delicious and what a superfood!

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Haven't been picking them, but I've been buying and eating them. We usually do an extended family outing to go strawberry picking every June, but we've never done blueberries. Have to consider that now. And blueberry buckle? That used to be my favorite baby food -- so much so that I'd eat it when I was much older than a baby!

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They don't grow here in the desert so we have to import them. But I am having some for breakfast as I write. Plain Greek yogurt mixed with a little fat free half and half and a packet of stevia, and a pint of blueberries. I select for the smaller, tarter ones. Berries are pretty much my favorite fruit, unfortunately they tend to be very expensive. Some of my fondest childhood memories include gorging on wild, sun-warmed blackberries right off the bushes when visiting relatives in Alabama.

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I thought this was going to be some kind of offer to share. Now I'm disappointed.

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@thepenrod: Here's an offer for you -- If you want my special secret family blueberry buckle recipe, ask and I will type it out for you when I return .How's that ? : )
Plus now you have the craving and the idea for picking implanted in your head. Go forth and find berries ! Enjoy !

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Grandkids and daughter have. It's fun trying out new ways to use them.

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I don't pick them but I do eat them almost every day. My typical lunch is low fat plain yogurt with blueberries, a banana and some almonds mixed together.

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@ceagee: I would think that's the least you could do for everybody that clicked on this question. Would you please post said recipe?

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Love blueberries.
not in an area where I can go pick them.
I eat them right out of the freezer.
Great snack on a hot night.
But they turn my fingers blue for days.

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@ceagee: I would like the recipe, please! I haven't even thought about blueberry buckle for years, and now I'm craving it.

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Unfortunately, I am in the minority. I am not a fan of blueberries as we do not eat a whole lot of them in my area. Here in my part of California, we are big on strawberries. Maybe the next time I am making an ice cream or compote I will give them another chance.

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@thepenrod: Ditto! I just made a batch of HuckleBuckle and would like to compare recipes!

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I don't like them in their natural form, but do enjoy them after proper preparation. That would be after the addition of some sugar, and then cooking the heck out of them.

Turned out to be cheaper (not to mention easier) to go to the grocery store rather than going out to pick them (hour drive each way, $3/pint). Still USA grown.

Put up a batch of blueberry jam already, and am considering putting up several quarts of blueberry pie filling. Yum!

I'll third or fourth the request for the recipe.

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I'm not a huge fan of blueberries, but I normally pick up a quart to eat fresh on cereal or just on their own. I'm the same way with strawberries. Blackberries & black raspberries are a whole different story though.

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@zippy the pinhead: I want the recipe for HuckleBuckle - upvoted not just because of the cool name, but it sounds delicious!

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I have a small plot of plants. Every day is a race between the birds and me to get the nice ripe ones. The "Early Bird" prefers berries to worms in my yard.

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Blueberry Buckle
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1/2 c. shortening
1/2 c. sugar
1 well beaten egg
2 c. flour
2 1/2/ tsp baking powder
1/4 tsp salt
1/2 cup milk
2++ c. Fresh blueberries
_
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Topping
1/2 c.sugar
1/2 c. flour
1/2 tsp cinnamon
1/4 c. butter -- cut into small pieces
----
Grease and flour an 8x8 pyrex/glass baking dish..

Cream shortening and sugar. Add egg and miix well. In separate bowl sift ( or mix well ) flour, baking powder and salt. Add dry mixture to creamed mixture, alternating w/ milk. Pour in to prepared prepared baking dish.
Cover top of batter w/ blueberries. I always use more than 2 cups, usu 3 c. But if you are using frozen berries,and want to use more than 2c be careful as the extra liquid in the berries can make the middle soggy. Make sure the berries are evenly spread on the top.
Combine topping ingredients until crumbly. Sprinkle over berries.
Bake at 350F 45-50 min. Cut into squares and serve warm w/ ice cream or whipped cream or milk. Enjoy!

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Thanks for the recipe @ceagee; love when blueberries are in season and they have them at the local farmer's market.

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How have I never heard of this before

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@ceagee: I like to use yogurt as a substitute in baking. I think I'm going to try this recipe soon with yogurt instead of shortening and see how it turns out. How thick is your batter before you pour it in the pan? I know it won't turn out the same, but I'd like to give it a try!

Sounds wonderful! Thanks for the idea!

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I like to make these Blueberry Yogurt Muffin-top Cookies... just a little shameless plug for my yogurt blog :)

http://yogurtyogurtyogurt.blogspot.com/2013/05/blueberry-yogurt-muffin-top-cookies.html

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@pulsetv: my recipe has the BB's on top so doesn't look quite like pic. you posted.
You can mix them in the batter too. I've tried that. But traditional for us is berries on top. : )

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HuckleBuckle Recipe

1/2 C Butter
2 C Sugar, separated
2C A/P Flour
2 t Baking Powder
1/2 t Salt
1 C Milk
3 C Huckleberries
1 C Boiling water
2T Butter, in small pieces

• Preheat oven to 375°
• Grease & parchment bottom of 9" square glass baking pan
• Cream the 1/2 C butter & 1 C sugar in a large bowl
• In a small bowl, combine flour, baking powder & salt, then add to the creamed butter mixture.
• Stir in milk, mix will be thick & lumpy. Spread into prepared pan.
• In another large bowl, combine the berries, boiling water and remainder of sugar. Pour over batter.
• Dot the top w/ remainder of butter. Bake for 45-50 minutes. Let cool for at least 1/2 hour.

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@luvche21: Those sound great! Do you know if I can use Splenda instead of sugar to make them more diabetic-friendly?

@zippy the pinhead Oh, gotta try that Huckle Buckle ! Thanks for sharing!

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@hot72chev: You ought to be able to use Splenda in any instance where sugar is called for. Personally I prefer Sucralose.

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@hot72chev: They are fantastic! The recipe calls for a whole cup of sugar, so using Splenda would likely change the consistency. Please let me know how it turns out and what you did to make it work! If you post your substitution as a comment on the blog, it will help other out as well. Thanks!

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@ceagee: Thanks, my wife and I tried it last night. It turned out pretty good, but the cake part is a little too chewy, we ended up using 3/4 c yogurt (no shortening) and 1 c milk because we thought the batter was too thick. In the end it was slightly thicker than a cake batter. Does that sounds about right? We definitely have to try it again and perfect it, I think with less milk this time. Thanks!

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@zippy the pinhead: I'm a big huckleberry fan - I went to scout camp for a few years between the Tetons and Yellowstone. They're great!

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@luvche21: Chewy cake part is not anything I have ever had happen or heard of before ! The batter is suppose to be thick. As in you can't pour it, you spread it out in the pan. Closer to biscuit than cake batter. Only not as thick as biscuits, but almost.
I'll have to make some and figure out how to post it on here.
Sometimes I used Brummel and Brown spread made from yogurt instead of shortening, but shortening is best.
Yogurt as a substitue would not give it the right consistency.

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@ceagee: Thanks! Yeah, we definitely used too much milk... oops! :) Ok, it wasn't really chewy, but just a different texture than was I was hoping. Good to know that it shouldn't pour, and that it's almost like biscuit batter. Thanks for the info!
I know it won't be perfect, but I'll try it again and try to get close.

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@ceagee: We tried it again with yogurt as a substitute, it was a success! And, it already made it to our Yogurt Yogurt Yogurt blog!
Check it out:
http://yogurtyogurtyogurt.blogspot.com/2013/08/blueberry-buckle-with-yogurt-of-course.html

Thanks for the inspiration!