Fresh from the field and hot from the oven.
Sometimes you just get lucky. Friday was my day. I took a flyer and called Super Acres in Lyme to see if they were open for blueberry picking and learned it was opening day. Hallelujah! If you’ve never been to this PYO paradise it’s an Upper Valley rite of summer, and well worth a trip up River Rd.
The fruits of your labors
I coerced a friend— Super Acres newbie— to make the trek and he was suitably impressed. This is not tedious, back-breaking work in a scorching field (I’m looking at you, strawberries). These are grassy rows of high bushes laden with so much ripe fruit that you can pick them like grapes. Somehow you can always seem to find a shady spot. Sheer brilliance! In about a half hour we easily picked four lbs each, without even taking a rest in the Adirondack chairs. Berry picking is about digging deep.
Super Acres provides picking buckets and pint baskets, though the pros bring their own giant Tupperware to make their pies and fill their freezers at home. Despite my aspirations, the allure of fresh berries is too much to resist in our house, and I have yet to freeze a single blueberry.
As for what to make, I had been angling for an excuse to make a blueberry version of Dutch Bunny, inspired by a recipe in Yankee magazine. Dutch Bunny (known outside my household as Dutch Baby, Sunday Pancake and Swedish Pancake) is my go-to weekend breakfast when I’m aiming to win friends. (Lifelong friends have been made over the magical emergence of Dutch Bunny on a vacation morning. True story) It’s hard to imagine a dish that is easier, more impressive or more appreciated by a houseful of guests. Baking fresh blueberries into the whole shebang takes it over the top.
This is simply my standard Dutch Bunny recipe with fresh blueberries added to the mix. I linked you up but this saves you the trouble of hunting. You need your strength for blueberry picking.
Yield: Serves 4, or one hungry teenager.
Ingredients
- 3 Tbsp butter
- 3 large eggs
- 3/4 cup milk
- 1/2 tsp vanilla
- 1/2 cup all-purpose flour
- 2 Tbsp sugar
- 1/8 tsp salt
- 1/2-3/4 cup fresh blueberries
- Powdered sugar and fresh lemon wedge for topping
- Whipped cream for topping, optional
Method
- Melt butter in a 10-inch ovenproof frying pan over low heat. Remove from heat.
- In a large bowl or blender, beat or whirl eggs until light and pale. Beat or blend in milk, vanilla, flour, sugar, and salt.
- Pour batter into prepared pan and sprinkle blueberries on top (they will plop and sink—it’s all good).
- Bake in a 425° oven until pancake is puffed and lightly browned, 15 to 20 minutes.
- Dust with powdered sugar and squeeze fresh lemon on top. Slice into wedges and serve immediately.
Top with more berries, and whipped cream is you’re feeling it.
If you’re in the Upper Valley and want to visit Super Acres, it is located at 722 River Rd, north of Lyme. For more info call the hotline at (603) 353-9807. Unsprayed and awesome blueberries are $3/lb at the self-serve slot. Do the right thing and round up if you’re belly hurts from all the sampling. Oh, and it wouldn’t be a crime to save some room for a little detour to Whippi Dip in Fairlee on your way home.
Thanks to Olivia the great for her awesome pictures!
Weighin’ and payin’ on the honor system.
