Fruits of our labors

Yesterday, the husband and I took a little trip to a blueberry patch southeast of Atlanta. The owner warned us that the ripe ones were looking a little sparse, but an hour and a half of picking yielded us a full bucket, about a gallon. So for $9, we should have all the blueberries we could want this summer for desserts, breakfasts and drinks. We put three pans worth in the freezer, so maybe they’ll last us a while. Already, I made the easiest blueberry cake ever, recipe here.

This morning, we made mini parfaits for breakfast.

I’m thinking about making a pie for a work potluck this week, and some blueberry lemonade, but besides that, I’d love to hear some other suggestions!