You may equate summertime with barbecues and beach days, but to us, warmer weather also signifies blueberry season. Blueberries are at their peak between May and August, and we love to enjoy them plain when they’re perfectly ripe and bursting with flavor. A chilled bowl of blueberries is the perfect summertime snack, in addition to being a versatile ingredient for everything from breakfast to dessert.
Long considered a “superfood” by doctors and nutritionists, blueberries are packed with antioxidants, phyto-flavinoids, potassium and vitamin C. Eating blueberries can have an anti-inflammatory effect on the body and is believed to lower your risk of heart disease and cancer. Plus, they’re downright delicious!
Nothing says summer quite like blueberry pie, but pies can be a lot of work. Enter the galette: a rustic French dessert that sounds fancy but is super simple to make.
Summer celebrations also call for a refreshing cocktail; we’ve got you covered with our Blueberry Basil Smash. What better way to use up the abundant supply of summertime fruit than to throw it into your beverage of choice?
We highly recommend serving a la mode with vanilla ice cream and/or whipped cream.
- 3 cups fresh blueberries
- 2 tablespoons cornstarch
- 1 tablespoon finely grated lemon zest, plus more for garnish
- 1 tablespoon fresh lemon juice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1/2 cup plus 1 teaspoon sugar
- 1 9-inch refrigerated pie dough (from a 15-ounce package)
- 1 tablespoon cold unsalted butter, cut into pieces
- 1 large egg, lightly beaten
Preheat oven to 425 F with oven rack in center position. Line a large baking sheet with parchment paper.
In a large bowl, stir together blueberries, cornstarch, lemon zest, lemon juice, cinnamon, salt and 1/2 cup sugar until combined.
Unfold pie dough onto baking sheet, then spoon blueberry mixture in an even layer onto center of dough, leaving a 1 1/2-inch border around the edge.
Fold edge of dough over 1 inch of blueberry mixture, pleating dough as you go. The final shape should roughly resemble a circle.
Sprinkle cold butter pieces evenly over blueberry filling.
Brush the exposed dough lightly with beaten egg and sprinkle with remaining teaspoon of sugar.
Bake until blueberry filling is bubbling and pastry is golden, about 25–30 minutes. Set the baking sheet on a cooling rack and allow to cool slightly before serving.
Garnish with a bit of lemon zest, slice into wedges and serve warm.
Blueberry Basil Smash
This type of cocktail is best made individually to ensure proper proportions.
- 2 ounces vodka or gin
- 3 lemon wedges
- 1 teaspoon agave syrup
- 4 basil leaves, plus more for garnish
- Small handful of fresh blueberries, plus more for garnish
- Splash of club soda or sparkling water
In a cocktail shaker, muddle the lemon, agave, basil and blueberries until the berries burst and the juice releases from the lemon wedges. Add in the vodka or gin plus a few cubes of ice, cover and shake well.
Strain the contents of the shaker into a cocktail glass filled with fresh ice, then top with club soda or sparkling water and give it a quick stir.
Garnish with a few fresh blueberries and a basil leaf.