Packed with flavor, easy to grow and perfect for summer recipes.

Story By Bailey Gilliam

Blueberries may be small, but they’re full of flavor, packed with nutrients and have a long history that goes back thousands of years. Native to North America, they’ve become a favorite crop across the country, including right here in the Lowcountry. Whether tossed into pancakes, baked into pies or eaten by the handful, blueberries are one of summer’s sweetest rewards. They’re also easy to grow, good for you and endlessly useful in the kitchen. Whether you’re growing your own or buying a fresh pint at the market, blueberries are one summer staple that never goes out of season.

A wild start

Blueberries have been part of North America’s natural landscape for thousands of years, long before they became a staple in grocery stores. Indigenous communities were the first to recognize their value, using the berries for food, medicine and preservation, often drying them for use through the winter. Early European settlers learned from these traditions, but for many years blueberries were only available through wild harvests. That changed in the early 1900s. In 1911 USDA botanist Frank Coville published findings on how to grow blueberries successfully. His work caught the eye of Elizabeth White, a New Jersey cranberry farmer, with an interest in the fruit. She offered land for further experiments, and by 1912 the pair had developed the first cultivated varieties. Their work helped prove that this wild fruit could be farmed, paving the way for the blueberry industry we know today.

Health in every handful

Blueberries earned their reputation as a superfood for good reason. They’re packed with antioxidants that help protect your body from cell damage, support brain health and may even reduce the risk of heart disease and age-related memory loss. A single cup has just 84 calories, but offers a solid dose of fiber, vitamin C, vitamin K and manganese. Their deep blue color comes from anthocyanins, compounds linked to lower risks of heart attacks and type 2 diabetes. In fact, the American Heart Association officially labeled them heart-healthy in 2019. They’re sweet, easy to snack on, and good for you in more ways than one.

Add some blue to your garden

Growing blueberries in the Lowcountry is equal parts challenge and charm. The payoff? Sweet, sun-warmed berries by the handful, if the deer don’t beat you to them. The sandy, less-than-acidic soil around here isn’t exactly a blueberry’s dream home, but don’t let that stop you. Joan LaBoiteaux, president of the Farmers’ Club of Hilton Head Plantation, has learned a thing or two from growing them locally. 

“We grow them on the farm,” LaBoiteaux said. “They require a lower pH, 5.5 is ideal, and that requires sulphur. Getting the soil right takes time and effort, but it pays off.” 

As Certified SC notes, blueberry plants can be very long-lived (25 years or more), so the considerable time and expense in preparing the soil is well worth the effort. Once you get them going, a single bush can yield up to 6,000 berries a year. But there’s more to it than planting and hoping. Joan points out, “they don’t like weeds,” and recommends planting multiple varieties for cross-pollination and “better fruit development.”

Handle with care  

When it comes to blueberries, looks matter. Pick berries that are plump and dry, with a deep, even color. Skip the ones that are wrinkly, mushy or starting to fuzz; they’re past their prime. A good tip? Give the container a shake. If it sounds like marbles rattling around, you’ve likely got a good batch.

Once you get home, take a quick minute to sort through and pull out any soft ones. If you’re planning to eat them soon, it’s fine to leave them out on the counter for a day or two, but they’ll last much longer in the fridge. Keep them in a breathable container, like the plastic clamshell they came in, lined with a paper towel to soak up any extra moisture. Skip the crisper drawer, and they should stay fresh for up to two weeks.

If you’re freezing your haul, don’t wash them first. Just spread them out dry, and freeze them loose so they don’t clump. That waxy coating, called a “bloom,” acts like a natural shield, keeping the berries from getting soggy or spoiled. Wash them only right before eating.

Sweet, tart and full of possibilities

Blueberries bring more to the table than just sweetness. Their mix of sweet, tart and earthy makes them a kitchen staple in the Lowcountry and beyond. Around here they show up in everything from old-school cobblers to more unexpected dishes like blueberry-rosemary sauces drizzled over grilled pork.

They play well with herbs like mint, cinnamon, ginger and rosemary, and pair up nicely with meats like beef, duck and pork. On the sweeter side, they’re great with citrus, peach or mango, and their jammy richness makes them a natural match for cheeses and nuts (think goat cheese, almonds or a little sprinkle of coconut on top). That’s why they’re a star on so many charcuterie boards.

In drinks they hold their own, whether you’re mixing up smoothies, spiking a cocktail or experimenting with homemade kombucha. Toss them in a salad, stir them into a sauce, or bake them into a muffin. However you use them, blueberries bring just the right pop of flavor.

 The Spice & Tea Exchange

Berry Bouquet Spinach Salad

Strawberries, blueberries and basil come together in this fresh, feel-good salad from The Spice & Tea Exchange, topped off with a bright tea-infused dressing that’s as flavorful as it is unexpected. It’s light but satisfying, making it a great side or main dish. Bonus: It’s easy to make vegetarian or vegan, depending on the cheese you use. You get sweet and tangy, crunchy and creamy, all without any added sugar. It’s the kind of dish that earns repeat requests at potlucks and weekday dinners alike.

Ingredients (dressing)

• 2 tablespoons Berry Bouquet Herbal Tea
• 1/4 cup balsamic vinegar of Modena
• 1 tablespoon Wild Blueberry Monk Fruit Sweetener
• 2 tablespoons poppy seeds
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 1/2 cup basil extra virgin olive oil

Ingredients (salad) 

• 5 ounces baby spinach
• 1/2 cup fresh basil leaves, torn
• 10-12 strawberries, stemmed and quartered
• 1 cup blueberries
• 1 avocado, diced
• 2 tablespoons red onion or shallot, sliced thin
• 3/4 cup toasted walnuts
• 3/4 cup crumbled feta

Directions

[1] In a small glass or jar, combine the tea and vinegar. Let it steep for at least an hour, or overnight for a stronger flavor. [2] Strain the vinegar into a mason jar, pressing the tea with the back of a spoon to get all the good stuff out. Discard the tea. Add the sweetener, poppy seeds, salt, pepper and olive oil. Secure the lid and shake well. Taste and adjust the seasoning if needed. (This dressing keeps well in the fridge for a day or two.) [3] Add the spinach, basil, strawberries, blueberries, avocado, onion, walnuts and feta to a large bowl. [4] Give the dressing a good shake, drizzle on a few tablespoons, and toss gently to coat. Add more dressing if you like. Serve immediately.

 Charlie’s L’Étoile Verte

Blueberry Cornbread

There’s something special about ingredients that start their story in the fields of the Lowcountry. One recent morning, Chef Erin headed out to pick fresh blueberries: ripe, sweet and still warm from the sun. At Charlie’s they’ve always let the seasons guide the menu. Whether those berries end up in a pastry, a compote or a cocktail, they’re treated like the star of the show. This time they landed in a blueberry cornbread that tastes like pure summer. Slightly sweet, a little rustic and perfect with a drizzle of warm honey.

Ingredients

• 1 cup all-purpose flour
• 1 cup cornmeal
• 1 cup sugar
• 2 teaspoons salt
• 3 eggs
• 1 cup milk
• 1 tablespoon aluminum-free baking powder
• 2 tablespoons sour cream
• 8 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• 2 1/2 cups blueberries

Directions

[1] Heat the oven to 350 degrees. Melt 7 tablespoons of the butter. Place the remaining tablespoon of butter in a skillet, and put the skillet in the oven to heat. [2] In a large bowl, combine the flour, cornmeal, sugar, salt and baking powder. Stir to mix, then make a well in the center. [3] Add the eggs, milk and sour cream to the well. Whisk until smooth. [4] Stir in the melted butter and vegetable oil. Mix until fully incorporated, then gently fold in the blueberries. [5] Carefully remove the hot skillet from the oven, and quickly pour in the batter. Return the skillet to the oven, and bake for 25-30 minutes or until golden and cooked through. Serve warm, with a generous drizzle of honey.