3 Michigan Blueberry Recipes You Must Try
The blueberry recipes we use at the Wickwood Inn bed & breakfast are near and dear to our hearts. When you stay with us in downtown Saugatuck, you see how much we love the fruits our local farms provide. Because we’re in West Michigan, these little berries always find a way into Wickwood’s kitchen. Whether it’s baked goods, fruit vinegars or condiments, there’s always a reason to toss in some gorgeous Michigan blueberries.
“Blueberries as big as the end of your thumb,
Real sky-blue, and heavy, and ready to drum...”
~ Robert Frost
Blueberry Recipes From The Silver Palate Cookbook
My love affair with blueberries has certainly stood the test of time. When I was a young girl, I loved to fill my pain to overflowing when we went out to pick. And, I’m certain just as many went into my mouth as I made my up and down the rows.
Later in life, when I was working in New York, I used to make Blueberry Vinegar and Blueberry Chutney on the kitchen counter of my apartment. The customers at the Silver Palate loved it! In fact, this chutney became one of the shop’s first preserved products. It even sold at Crate & Barrel and Saks Fifth Avenue. Eventually, we stocked it in over 3,000 specialty stores. This chutney also became an integral part of one our recipes that became a huge hit, despite people’s initial reaction to the title. You’ll find the delightful Glazed Blueberry Chicken recipe below!
Now, living in Saugatuck, Michigan, we are fortunate to be in the Fruit Belt of Michigan and are surrounded by huge fields of blueberry bushes. Over the years we marvel as they change with the seasons from Summer’s green lush bushes heavy with berries to the stark naked red branches poking through snow drifts in Winter. Their rhythm of life has become a part of ours.
The Blueberry Farms Near Saugatuck
You will find us all season long happily picking and eating blueberries from each of our local farms: Earl’s Berry Farm, Riverbend Farms, Krupkas, Blue Star Farm, and our very own certified organic blueberries at Pleasant Hill Farm. The antioxidant super foods are also overflowing at the farm markets in Saugatuck, Holland, and South Haven. And, whenever you’re out enjoying a scenic drive or ride, be sure and keep your eyes peeled for the roadside stands that dot the landscape. You’re certain to find freshly picked blueberries and so much more!
The Blueberry Recipes That Our Guests Love
These wonderful berries brighten up so many of our favorite dishes served at Wickwood Inn. There’s our signature Four Very Berry Salad, the Blueberry Chutney with Artisanal cheeses, Very Berry Bismarcks, Blueberry and Raspberry Razzle Dazzle Cake, Very Berry Shortcake with Cream, Blueberry Streusel Cake, Blueberry and Raspberry French Toast with Spiced Blueberry Syrup, and homemade Blueberry jam. Wickwood Inn has many well-loved blueberry recipes in our kitchen.
Glazed Blueberry Chicken Recipe
People thought this was crazy! Who thinks of chicken and blueberry recipes!? Then they tasted it and wanted more.
- ½ cup Blueberry Vinegar (see below)
- 1 teaspoon dried thyme
- 1 chicken (2 ½ to 3 pounds), quartered
- Salt and freshly ground black pepper, to taste
- 1/3 cup Blueberry Chutney (see below) or preserves
- 1 tablespoon chopped fresh Italian Flat-Leaf parsley, for garnish
- Combine the blueberry vinegar and thyme in a large bowl. Add the chicken, turn to coat with the marinade and marinate for 2 hours, turning occasionally.
- Preheat the oven to 300°F.
- Arrange the chicken pieces, skin side up, in a baking pan, reserving the marinade. Season the chicken lightly with salt and pepper and coat it lightly with the blueberry chutney or preserves.
- Bake the chicken on the center rack of the oven until it is cooked through, about 1 hour, basting occasionally with the marinade. Do not baste in the last 15 minutes of baking.
- Transfer the chicken to a serving platter. Serve immediately or at room temperature, sprinkled with the parsley.
Serves 2 to 4 portions.
Blueberry Vinegar Recipe
Some of America’s earliest settlers created fruit vinegars like this blueberry vinegar.
- ½ cup cider vinegar
- ½ cup fresh blueberries
- 1 tablespoon honey
- 1 piece (2 inches) cinnamon stick
- 4 whole cloves
- Prepare Blueberry Vinegar one day ahead. Combine the vinegar ingredients in a small saucepan and cook over low heat for 5 minutes.
- Cool to room temp and refrigerate, covered, overnight. Strain before using. There should be ¼ cup.
Blueberry Chutney Recipe
Blueberry Chutney is one of the very old American pioneer blueberry recipes. It was long left dormant until 1977. That’s when Julee started making Blueberry Vinegar and Blueberry Chutney on her apartment kitchen counter at home in New York City.
The delicious condiment quickly became a show stopper in the days when even savvy cooks only knew Mango Chutney. And, there were a lot of ideas on how to serve this ‘new’ Blueberry Chutney. Traditionally Indian, chutney is wonderful as an accent to many foods. Try it with chicken, game, beef, lamb, tagine and to make leftovers anew. At Wickwood Inn, our Saugatuck bed and breakfast near Lake Michigan, we serve two homemade chutneys every evening. Our guests love them alongside Wickwood’s artisanal cheeseboard at Sips & Small Plates At Six. They love it even more when we share Wickwood’s blueberry recipes with them!
- 1 cup red wine vinegar
- 3 cups light brown sugar
- 2 tablespoons finely chopped fresh ginger
- Zest of 2 lemons, minced
- Juice of 2 lemons
- ½ teaspoon ground cinnamon
- ¼ teaspoon crushed red pepper flakes
- 8 whole cloves
- Pinch ground mace
- 7 cups blueberries, fresh or frozen
- In a medium-size nonreactive saucepan, heat the vinegar and sugar over low heat. Simmer for 6 minutes, until slightly reduced. Add the ginger, lemon zest and juice, cinnamon, red pepper flakes, cloves and mace, simmer for 4 minutes. Stir in 4 cups of blueberries. Simmer 1 to 1 ½ hours. Then add the remaining 3 cups of blueberries. Stir.
- Remove from heat and allow to cool. Cover tightly and refrigerate. This will keep for 1 week in the refrigerator. It cans and freezes well, too. Yields 3 cups.
A Wickwood Inn Stay Is Delicious And Farm To Table
Stay with us at our downtown Saugatuck bed and breakfast! We serve local, seasonal farm to table fare as much as possible. From our amazing Breakfasts to our Sips And Small Plates Hour, taste what our neighboring farms provide. And, yes when you stay at Wickwood Inn, you see our blueberry recipes in action!