Blueberry Picking Time: Berries Are Ripe at Mercer Slough and Larsen Lake

It's blueberry time in Bellevue.

Blueberries are ripe for picking at both of Bellevue’s seasonal U-pick blueberry farms, according to the City of Bellevue. The cost of U-Pick berries at both farms is $1.50 a pound, according to the city.

The two locations are: 

& Bill Pace Fruit and Produce 

2380 Bellevue Way SE

Open Daily, 9 a.m. to 7 p.m.

14812 SE Eighth St.

Open Tuesday-Sunday, 10 a.m. to 6 p.m. 

According to the city, people may pick in designated areas during sales stand operating hours. The blueberry season usually lasts from mid-July to early September, depending on climate conditions.

The farms aren't just for berries—the sales stands also offer a wide variety of fresh seasonal produce, cut flowers and other agricultural products.

Blueberry recipes

Below are from  in Roswell, Ga., incorporating blueberries, courtesy of Emily Greer, personal chef, that were originally published in Acworth (Ga.) Patch.

Fresh Blueberry Coffee Cake

Cake ingredients:

2 cups flour

4 tsp. baking powder

¼ tsp. salt

½ cups butter

¾ cup sugar

1 cup milk

1 egg

1 tsp. vanilla

2 cups blueberries

Topping ingredients:

½ cup sugar

⅓ cup flour

1 tsp. cinnamon

¼ cup cold butte

Instructions:

Cream butter and sugar in a bowl of stand mixer. When light and fluffy, add egg and mix thoroughly. Sift dry ingredients and add alternately with milk. Stir in vanilla and blueberries. Pour into a greased and floured 9X9 baking dish. For topping, cut butter into dry ingredients with pastry blender or pulse in food processor until small crumbs form. Sprinkle over top of batter and bake at 350 degrees for 25-35 minutes, until toothpick comes out clean.

Buttermilk Panna Cotta with Blueberry-Lemon Compote

Custard ingredients:

1 ½ tsp. unflavored gelatin

1 ¼ cups heavy cream

7 tbsp. sugar

1 tsp. vanilla

1 ¾ cups buttermilk

Compote ingredients:

1 pint fresh blueberries

¼ cup sugar

1 tbsp. fresh lemon juice

⅛ tsp. salt

1 tbsp. cornstarch

2 tbsp. water

Instructions:

Compote:

Combine first 4 ingredients in saucepan and heat to just simmering. Cook until berries turn deep purple. Stir together cornstarch and water in a separate bowl to make a slurry. While berries are simmering, slowly add cornstarch mixture while stirring until desired consistency is reached (you may not use all of it). Compote should be like melted jam. Cool completely and chill.

Custard:

Soften gelatin in 1 Tbsp. cold water in a medium bowl for about 5 minutes. Warm cream and sugar over medium heat, stirring until sugar dissolves, 3-5 minutes, then stir into bowl with gelatin. Stir in buttermilk, then strain into another bowl. Pour custard among six 8 oz. ramekins and refrigerate until set, at least 3 hours. Serve in ramekins or, to unmold, dip ramekins into a dish of hot water, then flip over onto chilled plate. Garnish with fresh blueberries and lemon zest. Serve with your favorite shortbread cookies!