Blueberries are now in season. I have several bushes of the wild variety in my backyard. The berries are small and sweet; I fight with the birds to get a bowlful but it is well worth the time and the challenge.
Around here, almost everyone has at least a few blueberry bushes. Some are exposed, like mine, and others are carefully swathed in netting. The idea is to have enough to enjoy during their peak and then freeze some for later. Blueberries freeze extremely well. I love making a blueberry pie in the middle of winter or a batch of blueberry muffins just when everyone is sick of apples and pumpkin.
Of course, you can buy frozen berries all year at the supermarket. They probably come from Maine and are fine but there is something nice about buying a few extra pints in season and tucking them into the freezer. To freeze fresh blueberries, do not wash, but pick over any shriveled specimens, spread out on a cookie sheet and pop them into the freezer. This is individually quick freezing at home. Once the berries are frozen solid, repack in freezer containers. Frozen berries will keep at least a year and do not need to be defrosted before using in baking recipes.
Nutritionally, blueberries are rich in antioxidants. According to a 1998 Tufts University study, blueberries provide three times more antioxidants than spinach or strawberries. The secret is in the color: blue pigments called anthocyanins are potent antioxidants. All the more reason to add blueberries to your summer diet.
Here are several of my favorite blueberry recipes. Take advantage of these delicious treats; they are good for the body and a delight for the palate.
Happy Cooking!
Best Blueberry Muffins
Yield: 10 muffins
Preheat oven to 350 degrees and line a muffin tin with paper or foil liners.
2-1/4 cups flour
2 teaspoons baking powder
1/2 teaspoon salt
1 stick butter
1 cup sugar
2 teaspoons vanilla extract
2 eggs
2 cups blueberries
Topping: 2 Tablespoons sugar mixed with 1 teaspoon of cinnamon
1. Combine flour, baking powder, and salt together in a medium sized bowl.
2. Cream butter and sugar together until butter lightens in color. About two to three minutes.
3. Add vanilla and eggs.
4. Fold in flour mixture with a spatula until dry ingredients are incorporated. But do not overmix.
5. Gently add blueberries with a few strokes.
6. Spoon or scoop batter into muffin cups. They should be about two-thirds full.
7. Sprinkle with cinnamon sugar and bake for 20 to 25 minutes.
8. Muffins are done when a cake tester or skewer inserted in the center comes out clean.
Blueberry Peach Crisp
This is easy, quick and delicious
serves 4-6
3 cups sliced peaches
1 pint fresh blueberries
1/4 cup granulated sugar
1/3 cup rolled oats
1/3 cup flour
1/4 cup brown sugar
1/2 teaspoon cinnamon
3 Tablespoons butter
1. Place fruit and one-quarter cup sugar in an ungreased baking dish. Preheat oven to 350 degrees.
2. In a medium bowl stir together oats, flour, brown sugar, and cinnamon.
3. Using a pastry blender, cut in butter until mixture resembles coarse crumbs.
4. Sprinkle topping evenly over fruit. Bake for 30 to 40 minutes or until fruit is bubbling and topping is golden. Serve with vanilla ice cream or whipped cream.
Summer Fruit Salad
1/2 cup sugar
1/2 cup water
1/2 cup lime juice
1 pint blueberries
1 pint strawberries, sliced
4 ripe nectarines, sliced
3 kiwis, peeled and chopped
1 cup red seedless grapes, halved
1 large banana, sliced
1. In a small saucepan heat sugar and water until simmering. Stir until sugar dissolves, about one minute. Remove from heat. Add lime juice and set aside to cool.
2. Combine fruits in serving bowl. Add lime sugar mixture and toss together gently.
3. Cover and refrigerate for at least one hour.
Blueberry Pie
2 frozen or refrigerated pie crusts.
2 pints blueberries
1 cup sugar
1/3 cup cornstarch combined with 1/3 cup cold water
1/2 teaspoon vanilla
1/2 teaspoon cinnamon
3 Tablespoons butter
Egg wash: 1 egg beaten with 1 teaspoon of water
1. Preheat oven to 375 degrees. Place a cookie sheet on the middle rack.
2. In a medium saucepan combine one pint blueberries and sugar. Heat until sugar dissolves and berries are really juicy. Add water and cornstarch mixture and cook over low heat until mixture thickens and becomes clear.
3. Pour into a bowl and add remaining ingredients and second pint of blueberries. Cool a few minutes.
4. Pour the cooled filling onto bottom crust. Top with second crust and pinch the edges together. Cut several slits in the top crust to vent steam. Brush with egg wash and sprinkle the top of the pie with sugar. Place on preheated cookie sheet and bake for 40 minutes or until crust is a light golden brown.