Summer Blueberry Picking in Acadiana at Bluesberry Fields

Lately, I’ve been consuming blueberries as my go-to fruit. I buy a big bag of the frozen ones at Target and top my Greek yogurt with them, making for a cold, healthy snack that is sweeter tasting than before but still low in calories. I’ve even paired them with the Brownie Batter Dessert Hummus from Target’s brand Good & Gather for a sweet treat that satisfies the craving (it feels almost like ice cream) while keeping my diet balanced.

I personally prefer to keep the blueberries frozen when I eat them, but thawing them out is an option.

As we approach summer, fresh blueberries are becoming more abundant, and people are looking for ways to soak up the sun on the weekends. If you can resonate with this, want to try something new or just love blueberries, I have good news. You don’t have to travel far up north or far east to enjoy summer blueberry picking.

Bluesberry Fields in Carencro opened on May 20 for its 2026 season and will stay open until the blueberries run out, which the brand shares is usually in July (don’t wait!).

Bluesberry Fields: The Details

• Hours – Open every Wednesday through Sunday from 5-7 p.m. now until the berries run out.
  • No reservations are required unless you have a group or want to inquire about other availability.
    • Online contact form, bluesberryfieldsinfo@gmail.com
  • TIP: Visit as early as you can. The farm runs out of blueberries every year! 
• Address – 313 Equipment Ln., Carencro, La., 70520
• What to bring – Bluesberry Fields has all of the supplies needed for summer blueberry picking, including berry buckets and Ziplocks.
  • TIP: Bring rainboots if it rains soon before your trip.
• Cost – Berries are $6 per lb, with no limit.
  • Methods of payment include cash or Venmo.
• How to pick – Bluesberry Fields shares the best practices for picking blueberries:
  • Hold your bucket under the berries in one hand, and with the other hand, cup a ripe bunch, gently rubbing them with your fingers. Ripe berries will drop right into your bucket, while unripe berries should remain attached to the bush.
  • Select plump, full blueberries with a light gray-blue color. A berry with any hint of red isn’t fully ripened.
  • Blueberries only ripen on the bush and will not get any riper or sweeter after picking. So, make sure you only pick ripe ones!

From Bluesberry Fields

Facts About Blueberries

In writing this, I discovered some neat facts about blueberries:

• According to a publication from Oregon State University, there are five main types of blueberries grown in the United States: northern highbush, southern highbush, rabbiteye, lowbush and half-high, with rabbiteye native to the Southeast and southern highbush developed to allow production in places with mild winters like Florida and California.
• Did you know? There is an entire organization dedicated to blueberries. The U.S. Highbush Blueberry Council (USHBC), blueberry.org, is a grower-driven organization working to be the global leader in knowledge, programs and resources used and shared by the blueberry industry.
• The USHBC shares the following and more about blueberries:
  • At just 80 calories per serving (one cup), blueberries provide four essential nutrients: vitamin C, vitamin K, manganese and phytonutrients like flavonoids and anthocyanins.
  • The first commercial crop of highbush blueberries was harvested and sold in 1916.
  • July is National Blueberry Month.

Blueberry Cream Cheese Pie Recipe 

Make sure you pick at least four cups of blueberries during your summer picking so you can make this recipe from our magazine.

1 8-ounce package cream cheese, softened
1 14-ounce can sweetened condensed milk
1/3 cup plus 1 teaspoon fresh lemon juice, divided
1 teaspoon pure vanilla extract
1 prepared graham cracker pie crust
4 cups fresh blueberries, rinsed and picked over
1 cup sugar
2 tablespoons cornstarch

Beat the cream cheese in a mixing bowl until light and fluffy. Beat in the condensed milk. Add 1/3 cup of the lemon juice and the vanilla, and mix well. Pour the mixture into the pie crust, and chill until firm, about 3 hours.

Combine the blueberries, sugar, cornstarch and the remaining teaspoon of lemon juice in a large heavy-bottomed saucepan over medium heat, and cook, stirring often, until the juice thickens. Remove from the heat, and cool completely.

To serve, slice the pie into wedges and top with the blueberry topping. Serves 6.

Eugenia Uhl