Yes, it's blueberry time, at least according to this Taste poster cover, created by Star Tribune graphic artist Bruce Bjerva and published on July 18, 1984.

Here's a story that ran in the almost-all-blueberry issue of Taste published on July 18, 1984:

"The Taste office was knee-deep in blueberry recipes when LaVonne Misner, who is both a source and a friend, called to ask about a recipe for a blueberry pie made with blueberry jam. Misner, Hennepin County extension agent, home economics-family living, had been asked to track down the recipe by C. Peter Magrath, president of the University of Minnesota. 

"Macgrath said the pie was one of the best he had ever had. He recalled that it appeared in the newspaper about a year ago and thought it had come from a university source. 

"Voila! The April 4, 1983 issue of Picture magazine [the newspaper's Sunday magazine, now defunct] carried an article by staff writer Steve Brandt on the cold-resistant blueberries being developed by University of Minnesota plant breeders. The piece concluded with the easy yet elegant recipe below.

"Now we're wondering whether Magrath, who finds cooking relaxing, might include the pie in the cookbook he plans to write someday. He has already titled the volume: "Beyond Barbecue."

ULTIMATE BLUEBERRY PIE

Serves 9. 

Note: This recipe must be prepared in advance. From the July 18, 1984 issue of Taste. 

8 oz. cream cheese

1/2 c. plus 1 tbsp. sugar, divided

1 tsp. vanilla extract or freshly squeezed lemon juice

2 c. heavy cream, divided

1 baked 10-inch pie crust, cooled

1 c. blueberry jam

2 c. fresh blueberries, rinsed and drained

Directions

In a bowl of an electric mixer on medium-high speed, beat together cream cheese, 1/2 cup sugar, vanilla extract (or lemon juice) and 1/2 cup heavy cream until it reaches a fairly thick pudding texture. Pour mixture into prepared pie crust. Spread jam on top of cream cheese mixture and refrigerate at least 1 hour. Whip remaining 1 1/2 cups cream until it is fluffy and stiff. Fold in remaining 1 tablespoon sugar and blueberries. Mound whipped cream mixture over jam. Refrigerate at least 1 hour before serving.

This recipe, "A spicy cake for brunch or a mid-morning coffee party," was also featured in the section, and it sounds like a winner.

BLUEBERRY GINGERCAKE

Serves 6.

Note: From the July 18, 1984 issue of Taste.

2 1/2 c. flour, plus extra for pan

1 tsp. baking soda

1 tbsp. freshly ground ginger

1/2 c. butter, at room temperature, plus extra for pan

1/2 c. sugar

2 eggs

1 c. buttermilk

1 c. molasses

1 1/2 c. blueberries, rinsed and drained

Directions

Preheat oven to 350 degrees. Grease and flour a 9-inch ring mold pan. In a medium bowl, whisk together flour, baking soda and ginger and reserve. In bowl of an electric mixer on medium-high speed, beat butter and sugar until light and fluffy, about 2 to 3 minutes. Add eggs, 1 at a time, beating well after each addition.  Reduce speed to medium, add buttermilk and molasses and mix until thoroughly combined. Reduce speed to low and add flour mixture in three parts, mixing until just incorporated with each addition. Do not overmix. Carefully fold berries into batter and pour batter into prepared pan. Bake about 40 minutes and remove cake to a wire rack to cool. While cake is still slightly warm, invert cake to a wire rack to cool. Serve warm or cold.