Blueberry Heaven

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Blueberry Heaven

By Paula Deen

I’ve got fruit in my roots. Y’all may not know this, but my grandmother and granddaddy worked on an assembly line at a fruit plant in Winter Haven, Florida, peeling and cutting fruit day in and day out. I can’t imagine the hardworking hours they passed in that plant. I suppose they got so they couldn’t look an orange in the eye without feeling them fingers achin’ to peel it. I certainly run myself ragged tending to my business, but when I feel like complaining, I think of grandmother and granddaddy making a hard living so that folks can enjoy sinking their teeth into the fruits of their labor.

Times sure have changed. I wonder what my grandparents would think of me driving out to a local farm to pick blueberries not because I have to, but because I want to. My grandbaby Jack and I can strip a blueberry bush like it’s nobody’s business; I get the berries up top, and he tends to those down low—past where my back is willing to bend. But that’s gonna change. You see, they say that blueberries are really so good for you and that all the antioxidants slow down the aging process. I figure that if I eat some everyday, I’ll be squatting alongside Jack in no time, pluckin’ the biggest berries of the bunch. This past week I’ve had a handful of blueberries everyday and, oh my goodness, I feel myself getting younger y’all!

But honestly, even if they aren’t gonna turn back the clock as far as I’d like, blueberries are the best kind of berries around when it comes to cooking. They burst with flavor and give foods a gorgeous color. From short cake to pancakes, blueberries can go just about anywhere. And I’ll let you in on a little-known secret: I just adore blueberry cobbler, y’all. I know those may be fightin’ words down here in the land of peaches, but before you get your feathers all ruffled, you need to try my recipe. I make it just like my Peach Cobbler, except I substitute blueberries for the peaches! Topped with a dollop of vanilla ice cream, this cobbler will have you believin’ that you’ve died and gone to blueberry heaven; it’s where I intend to spend most of my time this blueberry season, and I’d like to invite you to come along with me.

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Reader Comments:

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Paula, I know you have the best recipes around! I always tell my family it is a Paula Deen, and they know it will be great! Come visit our blueberry and blackberry pick your own farm in summer 2014!!! Sadler, TX

By Anonymous on December 07, 2013

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paula i love you and my husband loves your recipes,so your always in our kitchen.thanks we love you the boomhower family

By jessica on July 25, 2013

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Paula I'm going to miss ur show. If this happened 30 yes.why now are they making a big deal about it now.I will miss ur show so bad. GOD BLESS YOU AND UR FAMILY

By debbie on July 06, 2013

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I am so sorry for your recent troubles. Just know that we are praying for you and "this too shall pass"

By Scarlett London on July 02, 2013

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Hi Paula, We are having a Farmers market at my small hotel every wed night from 4-8 all summer. We have 35 purveyors and will be making some good food to listen to music to! I have had the pleasure of eating your peach cobler and will be using the same recipe for blueberries at the first market. I just think you are the best! If you ever get to Chicago....do look me up to come to my eleven room hotel, right in the heart of the city! Ill let you know how many servings we sell.......but I think they will be screaming for more.

By Deb Seger on June 02, 2012

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I completely adore paula deen,she's #1 in my cookbooks,one day I would love to meet paula. Always an adoring fan denise mcgee

By denisemcgee1963 on October 19, 2011

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Hi Paula, There's gonna be a Blueberry Festival in I think Deerfield, VT this coming weekend...Wish you & I could be there to enjoy it!! Your recipie for blueberry cobler sounds good & will give it a try real soon... Take good care & keep cool... Diane

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By Jenita on November 03, 2011

Paula,
Thank you for being you.  You always put a smile on my face. I started watching you 7 years ago when I was recovering from gallbladder surgery and boy did I get hooked.  I’ve got your cookbooks and cook so many of your receipes.  I’m also a blueberry eater and waiting for my mirror to show me that, yes, I’m getting younger. You’re the best!

By Marilyn B. Smtih on November 08, 2010

hi Paula, I just wanted to thank you for all your wonderful recipies and always happy disposition! You are a joy to watch, and make everyone feel like you’ve been friends forever! Keep up the great work!!

By Linda on August 10, 2010

A message to Rita Arce of Freer, Texas.
I love Paula’s show, cookbooks, website - everything.  I recently had gastric bypass surgery and cannot eat sugar.  After the surgery my diabetes were gone, but I still can’t eat sugar and I want to send a message to Rita M. Arce of Freer, Texas.  You can use recipes that call for sugar, but use a substitute sugar called Steel’s Nature Sweet Crystals, Nature Sweet Powder, and Nature Sweet Brown Crystals.  You can go online at http://www.steelsgourmet.com and order the sugar, they have sugar crystals, powdered sugar and brown sugar.  You use it cup for cup.  It is absolutely the best sugar substitute to use in cooking.  It isn’t great for use in tea and items that are not cooked, but try it in your sweet desert receipes.  For instance in Paula’s latest magazine (Paula Deen’s Best Dishes), she has a recipe for Punch Bowl Cake.  I made a pound cake with this sugar and have made the coconut pudding from scratch with this sugar.  I used both in the recipe and it was wonderful. I also used sugar free whipped topping.  I encourage her to try the sugar in any recipe that calls for cooking with sugar.  Hope this helps you because it has made my life so much better.  You can’t tell it is not real sugar.  Everyone that has tried it has been amazed at how great this sugar substitute tastes.

By Darrell Lynn Pray on July 02, 2010

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