It appears that as usual, the bluejays are enjoying the fruits (as in blueberries) of my labor. I scrambled up the hill yesterday morning with basket in hand, high hopes in my heart and a real hankering for a slice of warm blueberry pie. Foiled again this year. I managed to get a handful for our breakfast cereal, and oh my, they were “delish.” No wonder the birds like them so much.

image: blog.americanfeast.com

Blueberries were not cultivated in the USA until the early 1920s when the USDA (United States Department of Agriculture) developed new and improved varieties. Our beautiful state of Maine produces over 25% of all the blueberries grown in North America and we are known as the largest producer of wild blueberries in the world. According to the University of Maine Cooperative Extension, it is estimated that this year’s crop will be in the 80-90 million pound range. Sounds like there should be enough for me and the ‘jays.

Throughout history, blueberries have been prized for their medicinal purposes. They are an excellent source of vitamins A and C, iron, calcium, phosphorous, potassium, and fiber. They are low in calories, contain no fat and are full of powerful anti-oxidants. (Antioxidants are thought to help neutralize harmful by-products of metabolism called “free radicals” that can lead to cancer and other age related diseases.)

Blueberries can be kept a bit longer than most summer fruits with just a little care: sort the berries and discard any that show sign of discoloration or mold. Store them in the refrigerator (covered) in a dry container and do not rinse until you are ready to use them. If you are lucky enough to have some freezer space to put some blueberries by, it is simple to do.

Place sorted berries in a single layer on a tray or sheet pan. Cover tightly and place in the freezer until solidly frozen. Remove from pan and loosen berries with a spatula; pour into freezer bags or other plastic containers and return to freezer. Preparing them in this manner will allow you to easily pour out the amount you need for a given recipe. Frozen berries can be stored for up to a year with good results.

This is one of my “go to” recipes for a wonderful summer dessert that is easy to prepare with ingredients that I always have on hand.

Blueberry Pound Cake
1½ cups all purpose flour
½ teaspoon baking powder
½ teaspoon salt
3 ounces cream cheese, softened
½ cup unsalted butter, softened
1½ cups sugar
4 large eggs, at room temperature
1 teaspoon vanilla extract
1 teaspoon finely grated lemon zest
1 cup fresh blueberries, rinsed and drained (*See Note)

In a small bowl, whisk flour, baking powder, and salt until blended. In another bowl, beat cream cheese with butter on medium high speed of electric mixer for 3 minutes. Sprinkle in the sugar a little at a time and beat until fluffy, scraping sides of bowl a couple of times.

Add eggs one at a time, beating after each. Reduce mixer speed to low and add vanilla, lemon zest, and the dry ingredients; mix just until dry ingredients are all incorporated. Gently fold in the blueberries.

Transfer batter into a loaf pan that has been coated with non-stick spray. Bake in a preheated 325° oven for 60-65 minutes or until the cake is golden brown and a tester inserted near the center comes out with just a few crumbs clinging to it.

Remove from oven and place pan on a wire rack. Let cool for 15 minutes and then turn out and let cool on rack.

Yields 1 loaf.

*NOTE: Frozen blueberries may be used in this recipe. Do not thaw before adding them to the batter. Adjust cooking time to 80-90 minutes at same oven temperature.

Paula Anderson is a contributing writer to Maine Food & Lifestyle magazine, as well as a columnist for 3 Maine Newspapers with a focus on food, nutrition, and entertaining.