Seven Blueberry Recipes That Are Absolutely Bursting with Flavor

Apr 03, 2025

My blueberry consumption these days is kinda diabolical. I am downing two trays a day, to the point that my teenager told me it's time for me to plant a couple blueberry bushes in the backyard (INSERT THE SIDE EYE). My compulsion is fueled by an uptick in my blood pressure.

Perimenopause remixed with a heavy dose of chronic stress from the Eaton Fire and world affairs, has pushed my blood pressure and cortisol through the roof. To avoid a high blood pressure meds or a potential heart attack, I have been chomping blueberries religiously because they are fiber-rich, antioxidants powerhouses that contain a plant compounds called anthocyanins (pronounced ann-though-sigh-a-nins), that relaxes blood vessels and reduces the stiffness that occurs in aging blood vessels. As we age, our blood vessels lose elasticity making it harder to control blood pressure. A recent study published in the Journals of Gerontology found that eating about a cup of blueberries twice a day lowered blood pressure similar to taking common blood pressure meds. The effect on blood pressure was both acute (happened quickly) and chronic (over time).

One Acre Farm in Santa Rosa Valley is my connection for all things blueberries. The farm hosts pick your own blueberry events, called U-pick on Saturday’s, 9am-1pm or call to schedule a visit.

If you decide to make a trip, look for berries that are even in color, plump with a smooth skin, appear dry, and have a white powder on them. This is called Bloom and is a sign of freshness. Nor does it need to be wiped off, rather gently rinse all berries under tap water just before serving. Store berries in the refrigerator in their original container and eat 7-10 days after purchasing. Don’t wash your berries before you are ready to eat them because they will get mushy. Instead, rinse in cool water and blog dry right before using them.

After I pick berries, I rinse them and completely dry them by spreading them out on clean kitchen towels. Then, spread them on a cookie sheet lined with parchment (or wax) paper and set in the freezer, uncovered for about 24 hours. Then transfer to freezer bags where they will be good for a solid 7 to 10 months.

Seriously, a handful of blueberries a day keeps the foggy brain away! Here is a round up of some of my favorite blueberry recipes.