Blueberry Bliss From U-Pick to U-Cook

Say a Sweet Farewell to the Season With Even Sweeter Treats


Strawberries might be the official State Dessert of Florida, but they’re not the only sweet treat grown here in Florida. Right now, it’s the blueberry’s time to shine. 

Every year from March to May, Florida blueberry season provides us with a bounty of delicious, juicy blueberries. Whether you get them at the farmer’s market, the grocery store, or your local u-pick, Florida blueberries are not only tasty, they’re also packed with nutrients like vitamins C and K, manganese, and potassium, plus cancer-fighting antioxidants. 

If you’re still left with a boatload of blueberries as the season draws to a close, good news: blueberries are super versatile and can be used in a variety of recipes. Let’s take a look at three of our favorite blueberry recipes, including a simple compote for topping your favorite foods, a classic skillet cornbread with a touch of blueberry, and delicious blueberry mini tarts that are sure to impress. 

Easy Blueberry Compote

Adapted from The Cozy Apron


  • 1lb fresh Florida blueberries, plus another ¼lb
  • ¼ cup water
  • ¼ cup sugar
  • 1 whole lemon


First, prep the lemon by squeezing about 1 tsp of juice and setting aside. Then, zest about ½ tsp of lemon zest. Set aside. 

In a medium pot over medium heat, add in all the ingredients, stir to combine, and bring it to a simmer. Let cook for 8 to 10 minutes, stirring occasionally, until berries soften, break, and release their juices.

Remove from heat and check the taste; add more sugar or lemon juice if desired. Once you’re satisfied with the flavor, add in the remaining blueberries and stir. Allow compote to cool and thicken, then transfer to jars or another container. Your compote can be enjoyed in many ways: spread it on toast, use it to top waffles and pancakes, mix it with yogurt, or heat it and ladle it over ice cream, to name a few options. It can also be used as a filling for other baked goods. 

Blueberry Skillet Cornbread

Adapted from Homesick Texan


  • ¼ cup vegetable oil
  • 1 ½ cups cornmeal (finely ground)
  • 1 cup all-purpose flour
  • ¼ cup sugar
  • 2 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp lemon zest
  • ¼ tsp kosher salt
  • 2 eggs
  • 2 cups buttermilk
  • 1 ½ cup fresh Florida blueberries


Begin by lightly oiling a 10” cast iron skillet, then placing it in the oven and preheating to 450F. 

While the oven preheats, mix together dry ingredients except blueberries. In a separate bowl, whisk together wet ingredients. Combine the wet and dry ingredients and stir until well combined. Next, fold the blueberries into the batter, ensuring they’re well distributed. Conserve a few blueberries for topping. 

Remove the skillet from the oven and carefully pour the batter into the skillet, then top with remaining blueberries. Return to the oven and bake for 18-20 minutes, until the top is lightly browned and a toothpick comes out clean. Enjoy warm. 

Mini Blueberry Tarts

Adapted from Taste of Home


  • 2 cups fresh Florida blueberries
  • ⅓ cup sugar
  • 1 tbsp lemon juice
  • 1 tsp lemon zest
  • ¼ tsp cinnamon
  • 4 tsp cornstarch
  • 1 large egg yolk, lightly beaten
  • 2 sheets refrigerated pie crust


Begin by preheating your oven to 425F. While the oven heats, crush half the blueberries in a bowl using a potato masher or the bottom of a mason jar. Combine with sugar, cornstarch, lemon juice, lemon zest, and remaining whole blueberries. Set aside. 

Lightly flour a work surface and unroll your pie crusts. Cut out six 4 ½ inch circles, then press them into the cups of a greased muffin pan. Spoon in blueberry mixture, then cut six more 2 inch circles from the remaining crust and place them over the filling. Brush the tops with the beaten yolk. 

Place into the oven and bake for about 13-17 minutes, until the crust is golden and the filling bubbles. Remove from the oven and let cool for 10 minutes, then carefully remove the tarts by running a knife around the sides. 

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