Bringing your family on a blueberry-picking adventure is fun for everyone. Prime time for blueberries Up North is mid-to-late summer. Are you ready?! Enjoy the healthy activity at these Northern Michigan blueberry U-pick farms, and read ahead for yummy recipes to try at home with your fresh berries.
For more than 100 years, the Buchan family has farmed blueberries on Old Mission Peninsula in Traverse City. After picking berries, you can enjoy the farm’s homemade ice cream.
Find eight varieties of high-bush blueberries at Up North Blueberry Farm in Gaylord. The Wagner family’s chemical-free bushes are anticipated to be picking-ready starting in mid-to-late July 2019.
On your way to the beach or Arcadia, stop by Wave U-Pick Blueberry Farm in Manistee County. Wave’s has pesticide-free blueberries plus vegetables from mid-July to late August.
Offering other fruits and vegetables too, Guntzviller’s is open from the end of June until September—with blueberries available through mid-August. You’ll find Guntzviller’s Berry and Vegetable Farm off US 131 in Williamsburg. Plus say “hi” to the crew at the Harbor Springs Farmers Market.
At this Old Mission Peninsula farm and winery you’ll find seasonal U-pick gardens—including blueberries in July and August. While you’re picking blueberries, you can also enjoy the more than 6,000 lavender plants in bloom through July, and then browse a farmhouse-style shop filled with lavender products.
You’ve picked a ton of blueberries! Now, what do you do with ‘em?!
Add blueberries into your favorite everyday recipes. Pancakes. Oatmeal. Salads. You name it! Need inspiration? Try this berry salad with melon, peaches and feta.
- 2 cups chopped honeydew (or other) melon
- 2 peaches, pitted and chopped
- 1 cup each of strawberries, blueberries and blackberries
- 1 lemon, juiced, and zest finely chopped
- 4 tablespoons fresh mint, chopped
- 3 ounces feta cheese, crumbled (optional)
- Fresh mint as garnish
Wash, chop and combine fruit. Add lemon juice and zest. Toss and refrigerate at least one-half hour. Add chopped mint and optional feta to salad and toss five minutes before serving. Serves four to six.