Blueberries in Michigan are like corn in Iowa. It is one of the joys of visiting the wonderful state of Michigan. I found this great cookbook while visiting Michigan’s Upper Peninsula. Blueberries grow wild and they make the best jam imaginable. I count the days in August until I know my husband will be up there in the woods picking blueberries for me to make our favorite jam. It it quite a chore to pick the tiny berries off the bushes, but worth it in the end.
Cultivated blueberries were non-existent in Michigan prior to 1930, but now it is the number one state for blueberry-producing in the United States. The Department of Agriculture first thought that Michigan winters were too harsh to raise blueberries commercially. Thank goodness they were proven wrong. Blueberries not only taste wonderful, but they have many health benefits. They are low in calories, high in fiber, vitamin C, and antioxidants. Blueberries have been shown to shrink cancerous tumors and prevent the development and growth of cancer. They reverse memory loss, improve physical coordination and balance, and reduce cholesterol levels. A cup a day does more than keep the doctor away!
With all of these benefits and great recipes from this cookbook, you can’t lose. Blueberries aren’t just for pancakes and muffins; they can be incorporated into barbecue sauces, squeezed for juice, or covered in chocolate. They are used in salads, cakes, cookies, cobblers, dumplings, pies, and more. They are easy to freeze and used all winter long.
When I make my beautiful jam, I will post some photos of the end result. In the meantime, this quote popped in my head from some movie, but can’t remember which one: “I’ll be back before you can say blueberry pie!” What do you want to bet the screen writer was from Michigan?