Issues → July/August 2007 → Food →
Homegrown: Blueberries
A rite of summer in New England
by Debbie Maloney
Wild or cultivated, blueberries hold a seasonal joy all their own. Whether you pick them yourself or buy them from a local farm stand, fresh blueberries are a rite of summer in New England.
For a special treat, look for wild, or lowbush, berries from Maine. Maine produces 98 percent of the U.S. lowbush crop. And do indulge -- these local favorites are proving to be an excellent source of phenolic compounds and other antioxidants, which are showing some success in preventing cardiovascular diseases and some cancers.
The best way to enjoy blueberries' sweet, tart flavor, of course, is right out of your hand. But when you tire of purple fingers and find yourself with more than you can eat in one day, this recipe will bring the essence of summer into your kitchen.
Still have plenty of leftovers? Blueberries freeze well. Simply spread them on a baking sheet in a single layer and freeze. Once frozen, pop them into a plastic bag. Now you can hold summer any day of the year (although we're willing to bet they won't make it too far past Labor Day weekend).
Wild Blueberries in Maine
When you drive through just about any part of Maine, the vast wild-blueberry barrens seem to stretch like an endless blue sea. With more than 60,000 acres of wild blueberries in Maine, plus another 200 or so acres of cultivated highbush berries, you're never far away from a pick-your-own farm or local farm stand. Here are a few of our favorites. Check with your state department of agriculture for a farm near you, or take a road trip to one of these.
Alewives Brook Farm, 83 Old Ocean House Rd., Cape Elizabeth. 207-799-7743.
Circle B Farms, 287 East Presque Isle Rd., Caribou. 207-498-8238.
Goss Berry Farm, 311 Elm St., Mechanic Falls. 207-346-6811; gossberryfarm.com
Jordan's Farm, 21 Wells Rd., Cape Elizabeth. 207-767-3488.
Peace and Plenty Farm, 1232 Reeds Mill Rd., Phillips. 207-639-5550; organicblueberry.com
From Maine to Alaska
Fruit Recipes
Yield: 6 servings
A New England twist on the retro dessert baked Alaska, this surprisingly easy, gasp-inducing treat would also work well with just about any cake recipe as its base. Individual desserts can be made using aluminum foil as a supportive collar around the cake base (remove foil before topping with meringue).
- Vanilla pound cake, about 7 1/2-inch slices, frozen
- 2 pints vanilla ice cream, softened
- 1-1/2 cups fresh blueberries, pureed
- 1 cup crushed graham crackers (about 3-1/2 full sheets)
- 4 large egg whites
- 1/2 teaspoon cream of tartar
- Pinch of kosher or sea salt
- 1 teaspoon vanilla extract
- 1/2 cup sugar
Butter the bottom and sides of a 9-inch springform pan. Cover bottom of pan with pieces of frozen pound cake, cutting pieces to fill in any gaps.
Blend softened ice cream with pureed blueberries and graham cracker crumbs. Spread ice cream mixture over pound cake pieces. Cover tightly with plastic wrap and freeze at least 4 hours (up to 24).
Heat oven to 450°.
Whip egg whites with cream of tartar and salt until foamy. Add vanilla extract and beat until soft peaks form. Gradually add sugar and whip until peaks are stiff and glossy.
Remove cake base from pan. Spread meringue over ice cream base (use an offset spatula to make dramatic swirls), or use a pastry bag to pipe it. Place in oven 4 minutes or until meringue is evenly golden brown. If you prefer, use a kitchen torch instead of the oven to get even coloring.
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