Oregon Blueberry Season is Here

By Oregon Blueberry Commission

Colorful, healthy and delicious, fresh Oregon-grown blueberries are one of the joys of summer and right now they’re at the peak of perfection. Thanks to Oregon’s skilled and passionate growers, this season will yield another bountiful harvest and will have a great economic impact on the state we love.
Oregon blueberries rank number 10 of the most valuable agronomical commodities statewide, valued at $171.1 million. With a harvest potential of more than 170 million pounds, Oregon ranks among the top producing states in the nation for blueberry production.
“The over 320 blueberry growers in Oregon create a powerful financial force,” said Bryan Ostlund of the Oregon Blueberry Commission. “Oregon growers not only produce a world renowned blueberry, but they also stimulate business and contribute greatly to our economy.” Harvest starts in late June and continues into September.
Oregon’s ideal growing conditions and dedicated growers have earned Oregon a reputation for producing the best quality fruit with the highest crop yields in the nation. Oregon farms range from large operations that ship their crop worldwide, to small family farms offering on-farm sales.
Oregon has been a leader in the international export market. Continued growth of Southeast Asia, including Vietnam, Singapore, Malaysia, the Philippines and Chinese markets, is promising. “Oregon Blueberries are so delicious and nutritious that people all over the world want them. Fortunately, Oregonians only have to travel to their local store, farmers market, farm stand or u-pick farm to enjoy,” Ostlund said. “With consumers more discerning about their blueberries, Oregon is well positioned with exceptional fruit size and sweetness.”
Oregon blueberries add a boost of flavor and health in every handful. They are a convenient, tasty way to inspire healthy eating and a delicious way to energize everyday meals. One cup of blueberries contains 80 calories, 15 percent of daily vitamin C, 11 percent of daily fiber and other essential nutrients to boost the immune system. They are certified as a heart-healthy food by the American Heart Association and contain natural compounds that help the brain stay strong.
For additional information on the Oregon blueberry industry, list of u-pick farms, harvest statistics, marketing or blueberry nutrition, call 503.364.2944 or visit oregonblueberry.com.
Simple, healthy and delicious, fresh Oregon blueberries are one of summer’s biggest small pleasures. Here’s just one way to enjoy them.

Oregon Blueberry No Bake Mini Cheesecakes

Ingredients
The Blueberry Topping
3 cups blueberries
½ cup water
¾ cup brown sugar
3 tsp lemon juice
3 tsp vanilla

The Crust
9 graham crackers
2 Tbsp granulated sugar
¼ cup salted butter, melted
1/8 tsp cinnamon

The Cheesecake
6 Tbsp butter, melted
(2) 8oz packages cream cheese, softened
½ cup granulated sugar
2 tsp vanilla extract
1 cup heavy cream

Directions
In a small saucepan, bring blueberries, water, brown sugar, vanilla and lemon juice to a low boil. Then reduce heat to simmer, stirring occasionally. Simmer for about 10-15 minutes, or until the blueberries begin to thicken to a pie filling consistency. Set aside to cool.
In a food processor add graham crackers, sugar, and cinnamon and pulse until a crumb consistency. Add melted butter and pulse again until fully combined.
In half pint jars, spoon in 2 tablespoons of graham cracker crumbs in the bottom of each jar, then press down tight to form the crust. Set aside.
In a mixing bowl add cream cheese, melted butter, sugar, vanilla and heavy cream and mix with a hand mixer until smooth. Spoon cheesecake batter into jars on top of graham cracker crust, pressing down gently with the back of the spoon to remove air bubbles.
Spoon blueberry compote on top of cheesecake batter, then refrigerate for at least two hours covered in plastic wrap or with lids secured. Enjoy!

Makes 6, half pint cheesecakes

Oregon Blueberry Season is Here

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