Celebrate B.C. blueberries right now during GoBlueBC event
Love blueberries? I sure do and right now they are in season!
Join the celebration of fresh blueberries until B.C. Day on Aug. 3 with the B.C. Blueberry Council’s first-ever virtual blueberry-themed summer event at GoBlueBC.ca.
Blueberry Day earlier this month was the perfect kick off for the online hub at GoBlueBC.ca that has how-to videos, chef and grower interviews, recipes, family-friendly activities and an exciting grand prize contest presented by White Spot and Triple O’s for the chance to win $1,000 in gift cards.
The website also features links to B.C. blueberry producers and helps you find fresh blueberries in your area.
If you live near the Fraser Valley you have plenty of opportunities to purchase fresh picked blueberries or go to a u-pick operation to forage for your own. Driediger Farms in Langley is a wonderful place to go with the family to pick a pail on a sunny day. COVID-19 restrictions are in place and the outdoor experience is safe and fun.
Blueberries are not only delicious; they are super healthy and freeze really well so you can preserve the season. There are so many ways to enjoy these pretty blueberries in baking and cooking as well as making preserves. Make your favourite dish or try one of the recipes online or my favourite below and share your photos to @bcblueberries and use #BCBlueberries and #GoBlueBC for your posts.
Here is one of our Schell family favourite recipes from my first cookbook The Butcher, The Baker, The Wine & Cheese Maker Okanagan. My Oma’s Kuchen is a German coffee cake that works wonderfully well with many Okanagan fruits like plums, apricots and our favourite, blueberries!
Oma's Prune Kuchen
Topping:
1 cup flour
1/2 cup sugar
1 pkg. vanilla sugar
1/2 cup cold butter
Batter:
2 cups flour
3 tsp baking powder
1 tsp salt
1 cup sugar
2 eggs
2/3 cup vegetable oil
1 cup milk
2 tsp vanilla
1/2 tsp lemon juice
2 cups blueberries
9 x 12 buttered pan
Preheat oven to 350 F. Make topping by combining all dry ingredients and cutting in the cold butter with a pastry cutter until a coarse meal texture is achieved. You can use your food processor to achieve this by pulsating the chop button.
For batter, combine dry ingredients in a large bowl. Mix wet ingredients in another smaller bowl. Add wet ingredients to dry ingredients using a wooden spoon and mix well. Pour into pan. Spread fruit over batter in a generous layer. Top with crumb mixture.
Bake approximately 40-45 minutes until lightly browned and toothpick test comes out clean. Freezes well if it lasts that long!
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