Blueberries are currently available at select U-Pick farms and markets across the North State, but they won’t last forever. For now, I plan to pick all the blueberries I possibly can, stash a lot in my freezer, and melt some down with ginger and the last crop of local citrus.

Note: Check out our recipe for Kamut Muesli with Melted Blueberries


Course: Breakfast, Dessert
Keyword: blueberries, blueberry, fruit, summer
Author: Kala Riddle


  • 1 teaspoon ghee
  • 1 teaspoon fresh grated ginger
  • 3 cups blueberries
  • 1 tablespoon honey
  • ½ orange zest and juice
  • Pinch of salt


  • Melt the ghee and sauté the ginger over medium heat until fragrant, about 1 minute. Add blueberries, honey, orange juice and zest, and salt. Continue cooking over medium heat until the berries soften and lend their sweet juices for a thin syrup, about 3–4 minutes. You can store leftovers in a Mason jar in the fridge for about a week.