Did you know? Fresh blueberries are the No. 1 fruit produced in Georgia, and according to GeorgiaGrown.com, beats the peach with 18,328 acres, producing 39 million pounds of blueberries valued at $120 million! In season through August in our great state, this nutritious, juicy berry is one of my favorite fruits to bake with and is super versatile for use in jams, jellies, cobblers and muffins.
Sandy and acidic soil is ideal for blueberries and short winters give them just enough time to chill, making Georgia the perfect climate for growing conditions. Growing blueberries is a massive production in Georgia’s agricultural industry, with primarily seven to eight counties in Southeast Georgia from Bacon to Brantley providing the majority of the production. Georgia’s blueberry production has a major economic impact on the state and has become a dominant force nationwide.
When you buy local blueberries, you help Georgia farmers and yourself. As it turns out, blueberries not only taste great, they are also full of vitamins and minerals. Low in calories, blueberries can help manage cholesterol and blood sugar and even promote mental health. Sounds like a win-win to me! Today, I’m sharing my recipe for a simple and Some Kinda Good Blueberry Tart. Head on over to the farmers market and grab some blueberries, then bake this on a hot summer day, and you’ll be glad you did. For more recipe ideas that are local and in season now, follow my blog, SomeKindaGood.com and connect with me on social media.
Some Kinda Good Blueberry Tart
1 cup all-purpose flour
2 tablespoons sugar
1/8 teaspoon salt
1/2 cup cold butter
1 tablespoon vinegar
4 cups fresh blueberries, divided
2/3 cup sugar
2 tablespoons all-purpose flour
1 teaspoon lemon zest
1/2 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
In a small bowl, combine flour, sugar and salt; cut in butter until crumbly. Add vinegar, tossing with a fork to moisten. Press onto the bottom and up the sides of a lightly greased 9-inch tart pan with removable bottom.
For filling, lightly smash 2 cups of blueberries in a bowl. Combine the sugar, flour, lemon zest, cinnamon and nutmeg; stir into smashed blueberries. Spread mixture evenly into crust; sprinkle with 1 cup of the remaining whole blueberries. Place the tart pan on a baking sheet.
Bake at 400° for 40-45 minutes or until the crust is browned and filling is bubbly. Remove from the oven; arrange remaining berries over top. Cool on a wire rack. Store in the refrigerator.