True Blue: The Easygoing Blueberry Finds Its Purpose In Both Sweet and Savory Dishes

Though blueberries are native to North America and have grown wild here for centuries, it wasn’t until just over 100 years ago that they became domesticated (and delicious). In 1911 the daughter of a New Jersey cranberry farmer teamed up with a USDA botanist to breed the best qualities of wild blueberries and began marketing them as a commercial crop five years later. The result was a dark, sweet, and earthy little berry, delectable on its own or suspended in any number of baked goods, from muffins and pies to pancakes. Today, it’s hard to believe that domesticated blueberries are barely a century old, especially in July, when they hang heavy on bushes across the Central Coast.

Five miles south of Buellton on Highway 101, Santa Barbara Blueberries (santabarbarablueberries. com) sees thousands and thousands of people every summer wander its rows of blueberries to pick their own. “It was just a hobby for my dad,” says Shay Seaman, whose father, Rolland Jacks, first conceived the idea to plant blueberries on the family’s ranch. After purchasing the 955-acre property in 2002, Jacks had the soils tested and found that they were perfect for the sweet little fruit. Then he planted a whopping 30,000 plants (eclipsing “just a hobby”), and Santa Barbara Blueberries was born.

Like so much produce, blueberries are at their most fragrant and sweet straight from the plant. And while store-bought will work in a pinch, nothing compares to the flavor of ripe, farm-fresh fruit. So get picking, and add a blue note to salads, cocktails, and sandwich wraps to discover a whole new way with this iconic summer fruit.

Blueberry and Goat Cheese Salad

When it comes to blueberries, “I like the smaller berries, which have a more intense floral note,” says Pascale Beale (pascaleskitchen.com), a cookbook author, cooking instructor, and purveyor of kitchen goods out of Santa Barbara. “They are versatile and can be used as accents in everything from salads to garnishes for grilled poultry, or more commonly showcased in desserts.”

As the author of Salade and Salade II: More Recipes From The Market Table, Beale has a knack for composing harmonious salads. In this recipe, she uses blueberries as a base for the vinaigrette and in the salad itself, tucked amid the greens. Topped with warm goat cheese rounds covered in a sweet pecan crumb, this lunchtime or first course dish is decadent enough to serve as a fruit and cheese dessert.

Serves 8

Vinaigrette

4 tablespoons fruity vinegar, such as white or aged balsamic

¼ cup fresh blueberries

1 tablespoon Dijon mustard

¼ teaspoon salt

½ cup olive oil

Pecan Crumb

1 cup pecans

¼ cup sugar

¼ teaspoon cinnamon

⅛ teaspoon salt

1 8-ounce log excellent

quality goat cheese

To make vinaigrette: Place the vinegar, blueberries, mustard, and salt in a blender. Blend until smooth. With motor running, slowly pour in olive oil. Refrigerate vinaigrette until ready to dress salad. (Can be refrigerated for up to 24 hours prior to serving.)

To make pecan crumb: Grease a sheet pan and set aside. Place pecans, sugar, cinnamon, and salt in a large sauté pan over medium heat. Keep moving the pan until the sugar melts and the ingredients are melded together. Watch the mixture closely, it can burn very quickly. Pour on a greased sheet pan to cool.

When cool, place pecan mixture in a food processor and pulse until finely chopped. Transfer to a pie pan. Cut goat cheese log into eight 1-ounce slices. Dredge slices in pecan mixture. In a medium sauté pan warm pecan-coated goat cheese slices for 30 to 35 seconds each side. Take care not to overheat or the cheese will become runny.

To assemble salad: Place equal portions of greens on 8 salad plates. Top each with one slice of warmed, pecan-coated goat cheese and sprinkle with fresh blueberries. Drizzle with vinaigrette and serve immediately.

Pour wine into ice cube trays; freeze for 6 to 8 hours until almost frozen solid (it will not freeze completely because of alcohol content).

In a blender, pulse together wine ice cubes, 2 cups frozen blueberries, sugar, lemon juice, and 2 tablespoons basil leaves until smooth. Divide among 4 glasses. Garnish with remaining blueberries and basil leaves.

Blueberry Balsamic Chicken Wrap

Blueberries lend their earthy sweetness to this easy-to-assemble chicken wrap. Spiked with tangy balsamic vinaigrette, feta cheese, and basil, it takes just 10 minutes to prepare and makes a healthy lunch or snack. Crumbled goat cheese can be substituted for the feta cheese. To change it up: Add some peppery arugula to the mix.

Makes 4 wraps

2 cups cooked chicken, cubed

¼ cup balsamic vinaigrette

4 7-inch whole-wheat tortillas

1 cup fresh blueberries

⅓ cup crumbled feta cheese

¼ cup thinly sliced fresh basil

Toss chicken with balsamic vinaigrette. Spoon a quarter of the mixture down the center of each tortilla, leaving a small border on both ends. Top with blueberries, feta, and basil. Fold the bottom of each tortilla up over filling, then fold in sides and roll up tightly, burrito-style. Serve.

Slow Cooker Blueberry Plum Cobbler

Cinnamon and plums add subtle warmth to the blueberry filling in this biscuit–topped dessert. Accompany each serving with a scoop of vanilla ice cream.

Serves 6

Filling

2 tablespoons unsalted butter, at room temperature

3 cups fresh or frozen blueberries, rinsed

3 cups sliced plums

½ cup brown sugar

¼ cup cornstarch

2 teaspoons orange zest

2 tablespoons orange juice

½ teaspoon ground cinnamon

¼ teaspoon ground nutmeg

Biscuit Topping

1 cup all-purpose flour

2 tablespoons granulated sugar

2 teaspoons baking powder

¼ teaspoon ground cinnamon

Pinch of salt

2 tablespoons cold, unsalted butter, cut into cubes

1 egg

¼ cup milk

1 teaspoon vanilla extract

To make filling: Grease bowl of a 4- to 6-quart slow cooker with butter; set aside. In a large bowl, toss together blueberries, plums, brown sugar, cornstarch, orange zest, orange juice, cinnamon, and nutmeg. Scrape mixture into slow cooker.

To make biscuit topping: In another large bowl, whisk together flour, sugar, baking powder, cinnamon, and salt. Cut in butter using a pastry blender or work it in with your fingertips. In a small bowl, whisk together egg, milk, and vanilla until blended; stir into flour mixture just until dough starts to come together.

Drop spoonfuls of biscuit dough onto filling. Cover and cook on high setting for 3 to 4 hours or until filling is bubbly and biscuits are cooked through. Let stand for 15 minutes before serving.