April in Georgia is a funny thing. It typically brings the last frosts, the first scorchers, and piles of pollen. If you've never been to the south it might be hard for you to appreciate just how muggy and humid it is. The air is so thick it weighs heavy in your lungs and the pollen that literally coats everything with a fine yellow sheen just makes you feel all the more sluggish. Sweet tea was invented for this kind of weather.

April is also the perfect time to use blueberries. They start ripening as the weather gets warmer in the summer months on the east coast which reduces their price at the super market. I like baking with blueberries because their tart and sweet taste freshens up things like muffins or cheesecake. Instead of regular blueberry muffins I made blueberry coffee cake muffins which turned out incredibly moist and tender. The blueberry cheesecake was a recipe I found in a Splenda cook book which made each serving only 100 calories but lost none of the deliciousness you expect from a cheesecake. Blueberries are also excellent in parfaits, oatmeal, salads, with icecream or blended into a smoothie. Besides being tasty blueberries also have a slew of health benefits. They are loaded with antioxidants and are more effective at treating UTI's than cranberry juice, according to some studies.