On the first Friday in September, I headed off into the White Pass, with my blueberry gang, for our annual expedition
It was an unusual year, first because of the weather—so sunny and warm—and second because we were missing our fourth member, who was recovering from a shoulder injury and had to stay home. The jokes were not quite as spicy and the shrieks not quite as loud, and we wished she were with us, but we managed to have a pretty good time and came home with a collective yield of almost 50 cups!
We found that the best berries were on bushes tucked away in the shade underneath the spruce and balsam fir; the berries in full sun were smaller and sometimes even withered. Getting under those branches and into the damp gullies required ever more imaginative contortions of the body, and after four hours, three sore backs were ready to call it quits.
Three passenger trains passed below our berry-picking perch and we waved our little hearts out at the folks inside, who waved back with equal enthusiasm. Why is it so fun to wave at people on a train? Or at people on the cliff who are waving at you? I don’t know why, but it sure is heartlifting.
The guy at Canada Customs asked us how far we went. We said not far, which was true, and then he asked us, “How were the berries?” Three voices chorused, “Great!”
We drank sparkling water from cans on the way home, and a funny little date-filled treat provided by our kind driver, and declared the 2025 expedition a success. Well, a qualified success because we missed our Number Four, but she’ll be back next year. In the meantime, there’s a world of new blueberry recipes to explore, ones that don’t use too many of those precious cups. Here’s a new one.
Blueberry Cornbread
Ingredients
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1/4 cup sugar
- 1 Tbsp baking powder
- 1 tsp kosher salt
- 1 tsp dried thyme or 1 Tbsp fresh
- 1 cup fresh or frozen blueberries
- 1 cup buttermilk or yogurt
- 2 large eggs
- 1/4 cup unsalted butter melted
- 1/2 cup cream cheese diced (freeze cream cheese for 10 minutes to make it easier to dice)
- 2 tsp butter melted, for brushing overtop once the cornbread is baked
Instructions
- Preheat oven to 375°F and butter an 8- x 8-inch baking dish. Grease an 8-inch square baking dish or line with parchment.
- In a large bowl, whisk together cornmeal, flour, sugar, baking powder, salt and thyme until thoroughly combined. Add in the blueberries and toss to coat with the dry ingredients.
- In a different bowl, whisk together buttermilk, eggs and melted butter.
- Add wet ingredients to the flour mixture and stir with a wooden spoon, lifting from the bottom of the bowl to incorporate all of the flour.
- Stir in the cream cheese in two batches, trying not to overmix. Spoon into the prepared pan and smooth the top.
- Bake for 30 to 35 minutes, until the top is golden brown and a toothpick inserted in the middle comes out clean.
- Remove from the oven and brush the top with melted butter. Cool on a rack for 20 minutes before cutting. Serve with butter and honey for a delicious breakfast.
