Working the local farmer's market provides a source of extra cash for her, a retired teacher, during summertime. Not only does she sell her fresh, organic blueberries by the pint and quart, she has found that blueberry pound cake is just the sweet spot for her six-week operation. One of her mouth watering pound cakes yields 24 pieces that she sells for $2 a slice, thus earning a mighty hefty profit. 

Our share of the patch this year came early, as the rain on the prairie in Cajun country produced plump, purple berries that were hard not to eat by handfuls straight off the bushes. I'm a huge fan of banana blueberry bread, which affords me a delicious breakfast option for at least a week. My in-laws also have bee hives on the property and I use their honey in place of sugar in my recipe. Not only is it healthier than sugar, honey is also great for relieving seasonal allergies due to flower and tree pollen. 

According to the LSU Ag Center, blueberries are nature’s #1 source of antioxidants among more than 50 fresh fruits and vegetables studied. They also are a good source of fiber and vitamin C, they can beautifully, and can be used in a variety of recipes. (For canning instructions and recipes, click here.) 

We enjoy the berries in mojitos on hot summer days, in smoothies, and my husband likes to reduce them into a sauce that he drizzles over a nice pork tenderloin. Over the years we've also made blueberry ice cream and sorbet, and eat them frozen as a healthy treat.

A few weeks ago, we found local blueberries highlighted on the menu at High Hat on Freret Street in New Orleans—a blueberry pie made with Steen's Cane Syrup, fresh whipped cream, and a scoop of ice cream. It was a true high point in the dessert realm of dining we'd experienced in recent weeks. 

Cobblers like cherry, blueberry, or peach are popular southern desserts and in my house, blueberry wins every time. My husband's favorite way to eat this fruit is blueberry cobbler. The sweet dessert is found on a few menus, including Joey K's on Magazine Street. 

Craving these divine juicy berries? There are a number of pick-your-own blueberry patches in Louisiana.  Pickyourown.org provides a variety of options to meet your desire to get in the blueberry patch and become one with nature. If you're lucky, you might encounter some wild blackberries. 

Do you love blueberries as much as I do? What is your preferred method of preparation? 

This is my mother in law's favorite recipe of all the one's she's tried. She adds 1 cup of regular old fashioned oatmeal to her recipe.

​Blueberry Pound Cake

1 cup softened butter

2 cup sugar

4 eggs

1 tsp vanilla

2 cups plain flour

1 cup oatmeal

1/2 tsp. salt

1 tsp baking powder

2 cups fresh or frozen blueberries

Cream butter and sugar. Add eggs one at a time and beat until light and fluffy. Add vanilla. Sift 2 cups flour, salt and baking powder together. Add sifted ingredients to creamed ingredients and beat. Dredge berries in some flour until coated. Fold berries gently into mixture and pour into a loaf pan that has been buttered and coated with sugar. Bake in preheated oven at 350 degrees for 1 hour and 15 minutes.

Adapted from The Louisiana Proud Collection of Home Cooking.