Wondering what to do with luscious blueberries? Here are some of our favorite recipes.
Every year about this time we are faced with the most delicious dilemma a cook could wish for: what to do with all those wonderful blueberries that are in season. Of course we sprinkle them on cereal, stir them into yogurt, and whirl them in the blender for smoothies. Then we get out some of our favorite recipes that have been biding their time in the file box all winter and head straight for the kitchen.
A nice little bonus that comes with eating blueberries is that they help protect from heart disease and some cancers, health experts say. Choose berries carefully and treat them well.
- A pint of fresh blueberries is about 2 to 2 1/2 cups and weighs about 12 ounces.
- Choose plump dry berries covered with powdery “bloom”—a sign of freshness.
- Refrigerate berries in a covered container or bowl; wash just before using.
- Freeze dry berries in a sealed container or plastic bag. For recipes, measure them while still frozen.
- One cup of blueberries has 4g fiber and 20mg vitamin C.
—By Jean Kressy, a food writer in Ashburnham, Mass.
The peekaboo crust makes this fruit pie that much more enticing.
A fruity sundae built on sorbet instead of ice cream.
An extra-fruity dessert, with berries inside and on top.