BLUEBERRIES: We’re in the peak of blueberry season in northwestern PA, which runs from mid-June to mid-August. This tasty snack, enjoyed by humans and animals alike, can be eaten as they are or can be made into a wide variety of food and drink.

Did you know that Pennsylvania has several types of blueberries? Highbush blueberries are the types you commonly find at stores and farmers markets, whereas lowbush blueberries are smaller, sweeter blueberries often used for making jams and juices. Three subtypes of lowbush blueberries, include the low sweet blueberry, lowbush blueberry and the sour-top blueberry, which is less common and known for its sour tasting fruit.

Anthocyanin, which provides the distinctive blue color in blueberries also provides a variety of health benefits, including a reduced risk of cancer, reversal in age-related memory loss, lowered blood pressure and increased insulin response.

Additionally, the silvery sheen on the skin of blueberries actually helps protect the fruit, which is why you should only wash the blueberries right before consuming. When stored in the refrigerator, they can keep fresh for up to 10 days.

Here’s an easy blueberry dessert to bring to picnics and family gatherings, as featured on sweetphi.com:

Blueberry Skillet Dump Cake

Ingredients:

1/2 cup butter or margarine

1 cup flour all purpose

1 cup sugar

1 cup milk

1 pint blueberries

Instructions:

Preheat oven to 375, spray a skillet with cooking spray or grease it with butter and set aside.

In a bowl melt the butter, then pour in the flour, sugar and milk and whisk to combine, until no big clumps remain. Pour into prepared skillet.

Sprinkle the blueberries evenly around the top of the batter.

Bake for 40-45 minutes, or until edges start to turn slightly brown. Remove from oven and let cool for 10 minutes.

Serve warm or cold.