Majestic Farms Blueberries

08/10/2025

Thank you to everyone who visited the farm this season! Your support means the world to us. Each time you walk our rows, fill your buckets, or share our berries with friends and family, you’re helping keep the legacy of our beautiful blueberries alive. From our fields to your table, every berry carries the story of our farm, our hard work, and the joy of sharing something fresh, local, and full of love. We can’t wait to welcome you back next season!

08/06/2025

This Thursday (8/7) from 4:00-8:00pm we would love your help picking for the ! Everything picked will go directly to them to supply families in need with fresh blueberries.

08/05/2025

Thank you to the Columbian newspaper for such a cool article! We love helping our community!

HOCKINSON — Volunteers weaved in and out of blueberry bushes Friday morning to fill buckets with fruit to donate to the Camas School District’s Nutrition Services program.

08/02/2025

We still have lots of u-pick berries available at only $2/lb! Thank you to everyone who bought our pre-picked berries! We are now sold out of them for the season. Come grab your u-pick berries Monday - Saturday from 8am to 8pm and Sunday from 8am to 7pm.

07/30/2025

Looking for an outstanding recipe to make with your Majestic Farms Blueberries? Look no further! Farmer Jeff (taste tester) and his daughter, Farmer Melissa (baker extraordinaire), have teamed up to make Blueberry Sourdough Bread! Here’s the recipe and instructions:
Majestic Farms Blueberry Sourdough Bread
Ingredients:
• 250g active sourdough starter
• 700g warm filtered water
• 1000g unbleached organic flour
• 25g salt
• 1C. Majestic Farms Blueberries
Directions:

1. In a large bowl, place 250g of active sourdough starter.
2. Add 700g warm filtered water and mix with dough whisk until dissolved.
3. Add 25g salt & 1000g flour. Mix with dough whisk until there is no remaining dry flour.
4. Cover and let dough rest for 2 hours.
5. Perform 10 stretch and folds
6. Let rest on counter with a tea towel to cover it.
7. Let dough bulk ferment until it increases 50%-75% (can take 4-6 hours)
8. Lightly flour counter, place dough on counter and split in half
9. Shape dough into a rectangle. Fold one side toward the middle and repeat the other side. Roll up the dough into a ball shape and let rest for 20 min.
10. Perform the final shaping by shaping the dough into a rectangle and adding fresh blueberries down the middle. Fold one side toward the middle and repeat the other side. Roll up the dough and shape into a ball.
11. Place your dough upside down into a floured banneton.
12. Cold-proof your dough for 2-48 hours in the refrigerator.
13. Preheat oven to 485 degrees.
14. Put parchment paper inside dutch oven. Flip the dough into the dutch oven and score.
15. Put cookie sheet one rack below and put water in it to create steam right when putting in dutch oven.
16. Bake with lid on for 30 min. uncover and bake for 25 more min. or an internal temp of 210-215 degrees. Happy baking!

07/26/2025

Our blueberry rows are still bursting with ripe, delicious berries ready for you to pick or take home pre-picked!
Farm hours: Monday–Saturday 8am–8pm, Sunday 8am–7pm. Order pre-picked berries online at majesticfarmsblueberries.com/store.