Blue Mood

By Meda Kessler
Photos by Meda Kessler

July is National Blueberry Month, but we love nature’s superfood year-round.

July is National Blueberry Month, but we love nature’s superfood year-round. It’s easy to toss a handful in the blender for a smoothie or just eat them out of hand, and we love the fact that they’re a fine addition to both savory and sweet dishes. Our roundup includes a classic pie, a summery sandwich, doughnuts (instead of muffins), breakfast sausage and a booze-free cocktail. Enjoy. — Meda Kessler

A blueberry pie with a scoop of whipped cream or ice cream isn’t fancy. It’s just good. We get a whole one (yes, we share) at Oak St. Pie Co. in Roanoke. 110 N. Oak St., 817-490-0994,

Get the winning flavor combo of Lemon Blueberry and Blueberry Pancake at Peace, Love and Little Donuts for a breakfast treat. Add coffee, and you’re set.

601 E. Southlake Blvd., 817-329-3082,

Modern Market puts a berry nice spin on its caprese sandwich by layering a blueberry jam (sweetened with chia seeds) to the mix of pesto, mozzarella, tomato and basil. Park Village,

1161 E. Southlake Blvd., 469-388-0080,

Blueberry Basil Ginger Soda


  • 1 cup water

  • 2 cups blueberries

  • Juice from half a lemon

  • 6 thin slices fresh ginger

  • ¼ cup granulated sugar (we substituted Splenda)

  • 3 large basil leaves

Combine all the ingredients except the basil in a small saucepan. Bring to a boil. Lower heat, cover and simmer for 15 minutes. Add basil leaves the final 5 minutes of cooking time. Remove syrup from stovetop, let sit for another 5 minutes and then refrigerate to cool.

Remove from fridge and strain, pressing the fruit with a wooden spoon. Pour the syrup into a sealable container.

To serve, shake syrup and pour ½ cup into a glass filled with ice. Top with Topo Chico, club soda or your favorite sparkling mineral water. Garnish with basil.

This purple drink is a perfect summer sipper if you’re looking for a nonalcoholic cocktail. Want something stronger? Add a splash of gin or vodka. The recipe for the syrup makes about 1½ cups, but it is easy to double. Strain the mixture in batches if you make more.

Fruit always pairs well with pork, including in this blueberry breakfast sausage.

Blueberry Breakfast Sausage

  • 1 tablespoon fresh rosemary, finely chopped
  • 1 tablespoon fresh sage, finely chopped
  • 1 teaspoon garlic salt
  • 1 teaspoon black pepper
  • 1 pound ground pork
  • 1 cup fresh blueberries, roughly chopped
  • 3 tablespoons maple syrup, with more to serve

Combine all the spices and herbs and mix well. Add pork, blueberries and 3 tablespoons of syrup. Using your hands, blend the mixture.

Form into patties and fry over medium-high heat in a skillet that’s been very lightly coated with oil. Serve hot with maple syrup and a side of waffles or a toasted English muffin.