We plan to open Saturday for picking with our early variety, Weymouth. It's a medium-sized berry, with sweet flavor that my husband and I like better when it's still not fully ripe (so it has bit of tartness).
Then we cook with it, making it into pie, muffins, or blueberry syrup. Our website has the best recipe for blueberry syrup we have found; we typically double the recipe, using it on pancakes, waffles, yogurt or ice cream, and even oatmeal. It lasts in the fridge, so every last drop can be enjoyed.