Nothing says “I’m living my best life” quite like standing in a sunny Dutch field, a slight breeze in your hair, and a small bucket in your hand, hunting for tiny blue jewels. Blueberry picking in the Netherlands is the kind of wholesome activity that makes you feel like you’ve stepped into a happy painting. Whether you go solo with a podcast, or drag your friends and family along for a friendly “who can fill their basket fastest” competition, the farms in Gelderland, Limburg, or even near Utrecht make it easy. Most rows are low enough for kids, and the berries practically beg to be plucked—just look for the plump, dusty-blue ones that come off with a gentle tug. Pro tip: taste-testing is half the fun, but try to keep some for the road.

Once you’re home with your haul (and slightly purple fingertips), the possibilities are deliciously endless. Pop them in pancakes, scatter them over yogurt, or freeze them in a single layer on a tray before bagging them for winter. But if you want to get fancy, here are two solid recipes and one cocktail that will make your friends think you took a cooking class in the field.

Recipe 1: Blueberry & Lemon Dutch Baby Pancake
This oven-baked pancake puffs up like a proud soufflé.

  • 3 large eggs
  • ½ cup flour
  • ½ cup milk
  • 2 tablespoons melted butter, plus extra for the pan
  • 2 tablespoons sugar
  • ½ teaspoon vanilla extract
  • 1 cup fresh blueberries
  • Zest of 1 lemon
  • Powdered sugar for dusting

Preheat oven to 220°C (425°F). Place a 10-inch cast-iron skillet (or oven-safe dish) in the oven with a knob of butter to melt. In a bowl, whisk eggs, flour, milk, melted butter, sugar, and vanilla until smooth. Carefully remove the hot skillet, pour in the batter, and scatter blueberries and lemon zest evenly on top. Bake for 18–20 minutes until puffed and golden. Dust with powdered sugar. Serve immediately—it deflates like a dramatic theater kid, but tastes amazing.

Recipe 2: Blueberry Balsamic Glazed Pork Tenderloin
Sweet, tart, and impressive enough for a dinner party.

  • 1 pork tenderloin (about 500 g)
  • 1 cup fresh blueberries
  • ¼ cup balsamic vinegar
  • 2 tablespoons honey
  • 1 sprig fresh rosemary (or 1 teaspoon dried)
  • Salt and pepper
  • 1 tablespoon olive oil

Season the pork with salt and pepper. Sear in olive oil in a pan over medium-high heat until browned on all sides. Transfer to a baking dish. In the same pan, combine blueberries, balsamic vinegar, honey, and rosemary. Simmer for 5 minutes until berries break down slightly. Pour the glaze over the pork. Roast at 200°C (400°F) for 20–25 minutes until internal temp reaches 63°C (145°F). Let rest 5 minutes, then slice and spoon extra glaze on top.

Cocktail: Blueberry Smash
A happy hour that tastes like summer.
Muddle 10 fresh blueberries with 2 tablespoons of simple syrup (or honey) and a squeeze of lemon juice in a shaker. Add 60 ml (2 oz) gin or vodka, a handful of ice, and shake well. Strain into a rocks glass filled with ice. Top with a splash of soda water. Garnish with a few floating berries and a mint sprig. Sip, smile, repeat.