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"I bought some
Blueberries from the Brockville Farmers' Market
and
when I cooked them -
They tasted so good! "
Blueberries
There's nothing more basic than blueberries.
A staple of our early North American ancestors.. In addition to their
visual appeal, intense blue color and sweet delectable flavor,
blueberries are a healthy and convenient food. Luscious, sweet
blueberries have a nutrition profile fit for the new millennium. They're
low in fat, sodium free and a good source of both fiber and vitamin C.
In fact, a one cup serving of fresh blueberries will give you five grams
of fiber - more than most fruits and vegetables - and 15% of your daily
vitamin C at a cost of only 80 calories.
VARIETIES
There are several different species of blueberries which are grown in
North America for their fruit.
Lowbush Blueberries(V. augustifolium Ait) grows wild in northeastern
states and Canada.
The plants grow between 6 to 18 inches high.
Common lowbush has shiny smooth tooth leaves. Black Lowbush (V.augustifolium
forma nigrum) has blue-green leaves with shiny blackberries. They are
pollinate by various types of bees. The berries have excellent flavor
but are of a smaller size.
Highbush blueberries(V. corymbosum L) grow wild from Florida to Maine
and from Ontario to southern Michigan. The plants grow to between 8 to
10 feet high. The berries are sweet with a mild flavor. They have been
grown up into zone 3 but their southern range is limited by a fairly
high chilling requirement of 700 hours or greater.
SELECTION, STORAGE & HANDLING
Fresh blueberries should be stored covered in the refrigerator and will
keep up to ten days. Berries should be washed just before using.
For longer storage simply freeze blueberries in their original
containers (Yes! It is really this easy), or if you prefer, transfer to
plastic bags or containers. Rinse frozen berries when ready to use.
Remember to add frozen blueberries to your recipes, do not thaw first.
Unused portions of frozen blueberries should be returned to the freezer
promptly.
Properly stored, frozen blueberries will last up to two years
RECIPIES
Blueberry Smoothie
(2 servings)
1 pint fresh blueberries or 2 cups (10 oz.) frozen blueberries --
slightly thawed
1 cup pineapple or orange juice
1 container (8 oz.) lowfat vanilla yogurt
2 teaspoon sugar
In the container of an electric blender, combine blueberries, juice,
yogurt and sugar. Blend until smooth, about 1 minute. Serve immediately
in tall glasses. Garnish with blueberry skewers spiraled with thin
strips of orange peel, if desired.
A great recipe from the North American Blueberry Council.
Blueberry Cobbler
Ingredients:
2/3 cup sugar
2 tablespoons cornstarch
3/4 cup water
3 cups fresh or frozen blueberries
1 teaspoon melted butter
1 teaspoon ground cinnamon
1 cup sifted all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup milk
3 tablespoons melted butter
Preparation:
In a saucepan, combine sugar and cornstarch, stir in water. Bring to a
boil; stirring constantly, boil for 1 minute. Add blueberries. Pour
blueberry mixture into a lightly buttered 1 1/2-quart baking dish or
9-inch pie plate.
Sprinkle with cinnamon and drizzle with 1 teaspoon melted butter.
Sift together the flour, baking powder, and salt. Pour milk and 3
tablespoons melted butter into a measuring cup; add to flour mixture all
at once. Stir just until mixture is moistened and forms a ball. Drop
spoonfuls onto the blueberries. Bake at 425° for 25 to 30 minutes, or
until lightly browned.
Serves 6.
Blueberry Lime Jam
4 1/2 c. blueberries, washed & drained
1 tbsp. grated lime peel
1/3 c. lime juice
6 1/2 c. sugar
2 pouches liquid pectin
Place blueberries in a large saucepot. Add lime peel, lime juice and
sugar. Mix well. Bring mixture to full rolling boil, stirring
constantly. Remove from heat and stir in pectin. Yield five 12 ounce
jars.
Blueberry Crisp
Ingredients:
6 cups fresh blueberries, washed
1/4 cup instant tapioca
1 tablespoon lemon juice
1 cup rolled oats
1/2 cup flour
1 1/2 teaspoons cinnamon
1/2 teaspoon salt
3/4 cup butter or margarine, melted
2/3 cup light brown sugar
1/3 cup granulated sugar
Preparation:
Preheat oven to 350°.
Combine the blueberries, tapioca and lemon juice in a large casserole
dish.
Mix well and let stand for at least 15 minutes.
In a separate bowl combine the remaining ingredients.
Smooth the mixture over top of the berries, covering completely.
Bake at 350° for 45 minutes.
Blueberry Muffins
1/4 cup butter
2 eggs
1/2 tsp. salt
1 c. sugar
2 c. flour
2 tsp. baking powder
1 tsp. vanilla
One-half cup milk
2 c. fresh or frozen blueberries
Preheat oven to 350 degrees F.
Grease and floor muffin pan (or use paper liners). Beat together butter,
eggs, salt, and sugar.
Mix flour with baking powder and sift into first mixture, alternating
with milk.
Blend in vanilla.
Add blueberries.
Pour into muffin pan and bake for 25 minutes.
Blueberry Pie
Filling ingredients:
3 pints of blueberries, cleaned and stems removed
2 Tbsp freshly squeezed lemon juice
1/4 cup all-purpose flour (for thickening)
1/2 cup sugar
1/4 teaspoon ground cinnamon
2 Tbsp unsalted butter, cut into small pieces
Egg wash ingredients:
1 egg
1 Tbsp milk
1 Prepare crust. If you have made dough, on a lightly floured work
surface, roll out half of the dough to 1/8-inch-thick circle, about 13
inches in diameter. Drape dough over a 9-inch pie pan and put into the
refrigerator to chill for about 30 minutes. If you have purchased frozen
pre-rolled circles, allow them to defrost and place one of the circles
on and in the pie pan.
2 Whisk egg and milk together to make an egg wash and set aside.
3 Combine blueberries, flour, cinnamon, lemon juice, and sugar and place
in the chilled bottom crust of the pie pan. Dot the top with butter
pieces. Roll out the remaining dough to the same size and thickness.
Brush the rim of the crust with the egg wash, place the other piece of
dough on top, trim to 1/2 inch over the edge of the pan, and crimp the
edges with a fork or your fingers. Transfer the pie to the refrigerator
to chill until firm, about 30 minutes. Heat oven to 425°F.
4 Remove from refrigerator. Brush the top with egg wash. Score the pie
on the top with two perpendicular cuts (so steam can escape while
cooking). Bake for 20 minutes at 425°. Reduce heat to 350°F and bake for
30 to 40 minutes more or until juices are bubbling. Let cool before
serving.
Blueberry Tarts (Low Fat)
1 cup plus 4 tbsp. flour
8 tbsp. rolled oats
1/2 cup sugar
1 tsp. baking soda
1 tsp. baking powder
4 tbsp. oil
1 cup fat free yogurt
2 cups blueberries
Sugar to taste
For Pan:
Margarine
Wheat germ
Directions:
Lightly grease 11-inch round glass pan and dust it with wheat germ.
Mix the dry ingredients together.
Add oil and yogurt and mix well.
Spoon the batter into baking pan top with blueberries and some sugar
(1-2 tbsp. will do).
Bake at 390°F for 25 minutes.
Serve cooled with fat free vanilla yogurt.
Blueberry Cobblers
1 1/4 cups all-purpose flour
1/2 cup sugar
1/4 teaspoon salt
1 1/2 teaspoons baking powder
3/4 cup whole milk
1/3 cup butter, melted
2 cups fresh blueberries
1/3 cup sugar
1 teaspoon vanilla extract
Add flour, 1/2 cup sugar, salt, and baking powder to a mixing bowl; stir
to combine.
Add in milk and butter; stir to combine.
Spread batter into a greased 8-inch square baking pan.
Sprinkle blueberries evenly over batter.
Sprinkle with 1/3 cup sugar and drizzle with vanilla.
Bake at 350° for 40-45 minutes or until a pick comes out clean.
Can serve plain or with ice cream on top.
Blueberry Macadamia Cheesecake
3 1/2 ounces macadamias, crushed in blender
1 cup flour
1/4 cup brown sugar, packed firmly
1/2 cup sweet butter, softened
24 ounces cream cheese, softened
1 teaspoon vanilla
1 cup sugar
4 eggs, room temp
1 cup sour cream
2 tablespoons sugar
1/2 teaspoon vanilla
2 cups fresh blueberries
1 tablespoon cornstarch
3 tablespoons water
Directions:
Combine crust ingredients.
Mix well; press onto bottom of 10" springform pan.
Bake in preheated 400 F for 10-15 minutes.
Reduce oven temperature to 350F.
Crumble cheese in large bowl.
Add 1 tsp vanilla,
1 cup sugar and eggs; beat at high speed with electric mixer until
blended and smooth, about 4 minutes.
Pour over crust.
Bake at 350F for 40 minutes until set (not completely firm).
Remove from oven; cool 10 minutes.
Combine sour cream, sugar and 1/2 tsp vanilla.
Spread over top of cheesecake.
Bake at 350F for 5 minutes.
Cool; spread blueberry topping over top.
Refrigerate before serving.
Mix cornstarch with cold water to form smooth paste.
Stir in blueberries; cook until thickened.
Let cool; spread on cheesecake.
Cool 1 hour then refrigerate.
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