Berry Hill Farm — Lexington County, South Carolina
Pick your own sun-ripened blueberries straight from the field. A family farm serving Lexington County for over 40 years.
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Berry Hill Farm has been growing fresh blueberries in Lexington County for over four decades. We believe there's something irreplaceable about picking your own fruit straight from the bush — the smell of the field in the morning, the taste of a berry still warm from the sun.
We're a working farm, not a theme park. Come out, grab a bucket, and experience real berry picking the way it's always been done. Children are welcome and encouraged — just remember: no berry wars!
We're open Monday through Saturday. Mornings are the coolest and the picking is freshest. We close midday and reopen in the evening once the summer heat settles down.
Season runs through early August. Generally the first or second week of August — we pick until the berries are done for the year. Call ahead to confirm before making the trip.
Take I-20 West to Highway 6, Exit 55A
Proceed approximately 5 miles away from downtown Lexington
Turn left onto Bluefield Rd and go about ½ mile, just past the old barn
Park on the right
Travel south on Lake Drive (SC 6) toward Red Bank
After crossing the I-20 interchange, continue about 5 miles
Turn left onto Bluefield Rd and go about ½ mile, just past the old barn
Park on the right
Everything you need for a great picking trip — from what to wear to whether groups need a reservation.
Monday through Saturday: 7:30 AM – 1 PM, then 6 PM until dark. We close from 1–6 PM every day, and we're closed Sundays.
Generally the first or second week of August, though it varies year to year. Give us a call to confirm we still have berries before making the drive.
Absolutely — we love having kids out to experience farm life. Just one firm rule: No Berry Wars! We can't have fruit thrown around the field.
Groups are welcome without advance notice. That said, you're always welcome to call ahead to confirm berry availability before bringing a large group out.
Wear shoes and socks rather than sandals — you'll be walking through the field rows. If mosquitoes bother you, bring insect repellent. We can't use pesticides in the fields, so it's the best protection we can recommend.
Call us at 803-957-4203. Please don't call late at night or on Sundays.
Layer berries in a greased 8×8 pan with lemon juice. Cream ¾ C. sugar with butter and milk; blend in flour, baking powder, and salt. Spread batter over berries. Mix remaining sugar, cornstarch, and salt; sprinkle over batter, then pour boiling water on top without stirring. Bake at 375°F for 1 hour.
Cream butter and sugar until fluffy. Beat in egg, milk, and vanilla. Combine dry ingredients separately, then fold into wet mixture until just moistened — don't overmix. Fold in blueberries. Fill 12 greased muffin cups and bake at 400°F for 25 minutes.
Press graham cracker crumbs, sugar, and melted butter into a 9×13 pan. Bake at 350°F for 10 minutes. Let cool.
Blend cream cheese, sugar, sour cream, and vanilla until smooth. Fold in Cool Whip and spread over the cooled crust.
Simmer blueberries with sugar and a cornstarch slurry until thickened. Cool completely, then spread over the filling. Refrigerate at least 4 hours before serving.