Bowser's Blueberries had their grand opening last weekend but we heard they were open the few days before so we headed out before the crowds and picked us some yummy blueberries!
The owners were really nice, the bushes were all netted, there weren't bugs, the blueberries were big and GOOD! We were told they hadn't been sprayed with anything and were encouraged to sample as we picked. The kids definitely followed that suggestion!
We picked ten pounds and paid only $2.25/lb!!! That's a GREAT price for a pound of blueberries! The pickin' was easy and the blueberries just rolled off into our hands. We really enjoyed our time at the blueberry farm and it reminded me of picking blueberries off my Grandpa's bushes years ago.
We came home and ate a lot of blueberries just as they were while Mike made some blueberry muffins. We froze most of them to use in baking or smoothies later but we also had to make my favorite blueberry cake that mom used to make when we were kids and came home from picking blueberries in the woods. It's sooo good! I'll put the recipe at the end of the post so scroll down for it!
1/4 cup shortening or cooking oil
1 cup sugar
1 well beaten egg
1 tsp cinnamon
1/4 tsp nutmeg
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 cup milk
1 cup blueberries
Cream shortening and sugar.
Add beaten egg.
Sift dry ingredients together. Add to wet mix, alternating with milk.
Fold in slightly flowered blueberries.
Pour into greased cake pan.
Sprinkle with sugar.
Bake at 350 for 30-35 minutes.