With local blueberries, of course.
Thanks to my friend Lois, who told me her technique for freezing blueberries, I preserved a huge batch of them last summer to keep on hand during the winter months.
Since Bill and I have oat cakes just about every Sunday morning, we’re now able to add some much-needed (this time of year in particular) antioxidants to our batter. We just take a handful of berries out of the freezer the night before and throw the thawed berries into our batter.
It’s a delicious way to bring July into January and savor the summertime flavors of berries.