New Jersey Blueberry Recipes, Heritage and Where to Visit by Chef Charles Knight

Why New Jersey Blueberries Are Special

• Top-tier production: New Jersey ranks among the nation's top six blueberry-producing states, growing over 45–50 million pounds annually on roughly 10,800 acres of farmland.
• Rich heritage & ideal soil: The modern cultivated blueberry was first developed in the Pine Barrens in 1916 by Elizabeth Coleman White and botanist Frederick Coville. New Jersey’s sandy, acidic soils and unique climate give its blueberries a distinctively rich flavor and firmness.
• Ongoing innovation: Rutgers University is currently finishing a decade-long program to breed sweeter, firmer blueberry varieties tailored to the Garden State’s growing conditions
• Strong brand identity: The “Jersey Fresh” marketing campaign highlights the state's blueberries as top-quality, often reaching stores along the I‑95 corridor within a day of harvest.

When To Enjoy Jersey Blueberries

• Harvest season: Typically runs from mid‑June through late July, sometimes extending into early August or early September, depending on weather and variety.
• U‑pick farms: Farms such as DiMeo Farms in Hammonton open from June through August, where you can pick your own organic, heirloom blueberries for about $2.50/pint (minimum order ~12 pints).
• You’ll also find u‑pick options at farms near Six Flags Great Adventure in New Egypt (e.g. Emery’s Blueberry Farm & Bakery) and Bear Berries in Browns Mills.

Where to Visit

• Hammonton (Atlantic County)
  Known as the “Blueberry Capital of the World”, home to over 56 blueberry farms contributing significantly to the state’s production

BLUEBERRY RECIPES

Here are several New Jersey blueberry recipes that highlight the sweet-tart flavor of locally grown berries—perfect for the summer harvest:

1. Classic New Jersey Blueberry Pie

Ingredients:

• 5 cups fresh NJ blueberries
• ¾ cup sugar
• 3 tbsp cornstarch
• 1 tbsp lemon juice
• 1 tsp lemon zest
• ½ tsp cinnamon (optional)
• 1 double pie crust (store-bought or homemade)
• 1 tbsp butter, cut into small pieces

Instructions:

1. Preheat oven to 400°F.
2. In a large bowl, gently mix blueberries, sugar, cornstarch, lemon juice, zest, and cinnamon.
3. Pour into bottom crust, dot with butter, cover with top crust (lattice or full), and crimp edges.
4. Bake 45–50 minutes until bubbly and golden. Let cool before slicing.

2. Blueberry Corn Muffins (Jersey Diner Style)

Ingredients:

• 1 cup cornmeal
• 1 cup all-purpose flour
• ¼ cup sugar
• 1 tbsp baking powder
• ½ tsp salt
• 1 cup buttermilk
• 2 eggs
• ¼ cup butter, melted
• 1 cup fresh NJ blueberries

Instructions:

• Preheat oven to 375°F and grease muffin tin.
• Mix dry ingredients in one bowl, wet in another. Combine until just mixed.
• Fold in blueberries gently.
• Fill muffin cups ¾ full and bake 18–20 minutes.

3. Blueberry Cucumber Summer Salad

Ingredients:

• 1 cup fresh NJ blueberries
• 1 large NJ cucumber, sliced
• ¼ cup red onion, thinly sliced
• ¼ cup feta or goat cheese, crumbled
• 2 tbsp chopped fresh mint
• 2 tbsp olive oil
• 1 tbsp white balsamic vinegar
• Salt and pepper to taste

Instructions:

• Combine all salad ingredients in a bowl.
• Drizzle with olive oil and vinegar.
• Toss gently and chill before serving.

4. Blueberry Compote for Ice Cream, Pancakes, or Yogurt

Ingredients:

• 2 cups NJ blueberries
• ¼ cup sugar
• 1 tbsp lemon juice
• ½ tsp vanilla extract

Instructions:

1. In a saucepan, cook berries, sugar, and lemon juice over medium heat.
2. Simmer for 10 minutes until thickened. Remove from heat, stir in vanilla.
3. Cool slightly and serve warm or cold.

5. Blueberry Lemonade (or Cocktail Base)

Ingredients:

• 1 cup blueberries
• ½ cup sugar
• 1 cup fresh lemon juice
• 4 cups cold water
• Optional: fresh basil or mint

Instructions:

1. Blend blueberries and strain (optional).
2. In a pitcher, combine juice, sugar, and water. Stir in blueberry puree.
3. Add herbs if desired. Serve over ice.
   Add vodka or gin for an adult version.