*Rarely does something so tiny cause such elation. Blueberries, the intensely colored fruit that keeps a tinge on your lips after its sweetness fades, are in now – with July being National Blueberry Month. The season lasts a brief four to six weeks, and aficionados sprinkle the tiny fruits in cereal and over fruit salads, toss handfuls into blender smoothies and shakes, crown cheesecakes with them and fold them oh-so-gently into breads and muffins. Then, there’s blueberry pie, where nothing but blue-black pearls and syrup spill from between two pieces of crust at Ann Sather’s (5207 N. Clark St., 773-271-6677; and 929 W. Belmont Ave., 773-348-2378), which makes the blueberry pies ($2.25 per slice) only in season. The freshest berries come to Chicago mostly from Michigan and, wrapped between a bottom and a top layer of pie crust, there is no better way to taste summer.
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