Bluish Blast of Fruit Firms Up for Season




There's only one bad thing that can be said about blueberries — they can be messy if you squish one, and their stain is almost impossible to get out. Other than that, they're really a wonderful fruit.

A blueberry is a super food, one that is full of cancer-fighting antioxidants, Vitamin C, fiber and potassium. This may sound obvious but when buying your blueberries you should remember they should actually be blue; if they're even slightly green, red or purple, forget them.

The blueberries you want should be uniform in size, not big and small, firm not hard and have a slightly waxy sheen. To store them you should keep your blueberries refrigerated, and please don't wash them until you're ready to use them. They will spoil if you do. They should last, in the refrigerator, for 10 days to 2 weeks.

Blueberries are in season right now and very affordable, so add them to your shopping list this week.

Blueberry Guide

Approximately 3 cups of blueberries equal 1 pound. 
One cup of fresh or frozen blueberries equals 2/3 cup pureed. 
One cup of frozen blueberries equals 2/3 cup thawed blueberries.


Blueberry and Cream Muffins


2 cups cake flour 
3/4 cup sugar 
1 and 1/2 tsps. baking powder 
1/2 tsp. baking soda 
pinch of salt 
3 oz. cream cheese, cut in cubes 
2 tsps. lemon juice 
zest of 1 lemon 
2 tsps. vanilla extract 
2 eggs 
1/4 cup melted butter 
1/2 cup milk 
1 cup blueberries, fresh or frozen 
brown sugar to sprinkle on top

Preheat oven to 350°. Line the cups of a muffin tin with 12 paper liners.

In a bowl, combine the flour, sugar, baking powder, baking soda and salt and set aside.

In a bowl of an electric mixer, combine the cream cheese, lemon juice, lemon zest and vanilla and beat until smooth. Add the eggs and mix until blended. Stir in the melted butter and mix until smooth. Mix in milk. Add dry ingredients and stir until all the dry is incorporated. Do not overmix. Fold the berries into the batter.

Pour an equal amount of batter into each muffin cup, filling each about 2/3 to 3/4 full. Sprinkle a little brown sugar on the top and bake for 30 minutes (or until the top is golden). Remove from the oven and cool on a rack for 15 minutes.

Makes 12 muffins.


Blueberry Apple Salad


1 cup fresh or thawed frozen blueberries, divided 
1/4 cup oil 
2 Tbsps. apple jelly 
zest of 1 orange 
2 tsps. lemon juice 
1 tsp. Dijon mustard 
1/4 tsp. salt 
4 cups (about 4 oz.) baby spinach 
2 Granny Smith apples, cored and thinly sliced 
2 ribs celery, cut into 11/2-inch matchsticks (about 1 cup) 
1/3 cup pecan or walnut halves, toasted

To Prepare Dressing: In a blender container, combine 1/2 cup of the blueberries, oil, apple jelly, lemon juice, orange zest, mustard and salt; blend until smooth. Set the dressing aside.

In a salad bowl, combine the spinach with apple slices, celery, pecans and remaining 1/2 cup blueberries. Toss gently, drizzle the dressing over the top, toss gently and serve.

Serves 4.


Lime and Blueberry Bars

(Dairy or Parve)

2 cups blueberries 
2 and 1/4 cups all-purpose flour 
1/2 cup powdered sugar 
1 cup softened butter or margarine 
4 large eggs 
1 tsp. grated lime zest 
1/3 cup lime juice 
1 cup sugar 
1/2 tsp. baking powder 
extra powdered sugar

Preheat oven to 350°.

In a bowl, combine the flour and 1/2 cup powdered sugar until blended. Cut in the butter (mash with a fork until dough holds together). Press the mixture over the bottom of a 9×13-inch baking pan. Bake for 20 minutes.

In a bowl, whisk together the eggs, sugar, lime zest, lime juice and baking powder. Gently fold in the blueberries. Gently pour the mixture over the warm, baked crust. Return the pan to the oven and bake 20 to 25 minutes until the filling is firm. Remove from the oven and cool.

Sprinkle with powdered sugar, cut and serve.

Serves 12.


Blueberry Corn Muffins

(Dairy or Parve)

2 cups flour 
1/2 cup cornmeal 
3/4 cup sugar 
2 and 1/2 tsps. baking powder 
1/2 tsp. baking soda 
1/2 tsp. salt 
1/2 cup buttermilk or nondairy substitute 
1/2 cup orange juice 
1/4 cup margarine or butter, melted 
1 egg, beaten 
1 Tbsp. orange zest 
2 cups blueberries 
coarse sugar (optional)

Preheat oven to 400°. Grease a one 12-muffin pan and one 6-muffin pan and set them aside.

In large bowl, combine the flour, cornmeal, sugar, baking powder, baking soda and salt. Mix and set aside.

In another bowl, combine the buttermilk, orange juice, margarine, egg and orange zest. Whisk to combine.

Add the buttermilk mixture to the flour mixture and mix by hand just to combine. Add the blueberries and gently mix them in. Do not overmix.

Divide the batter between the 18 muffin cups. Sprinkle the tops with a little coarse sugar if using.

Bake 20 to 25 minutes until the top is golden or a toothpick comes out clean.

Makes 18 muffins.


Blueberry Orange Sauce


This is super over roast chicken or turkey.

3 Tbsps. sugar 
1 Tbsp. cornstarch 
1/4 cup orange juice 
1 cup fresh or frozen blueberries 
2 oranges, sectioned 
salt and pepper to taste

In a bowl, combine the sugar, cornstarch and salt. Set it aside.

In a small saucepan, combine the orange juice and 1/4 cup water and bring the mixture to a boil. Add the blueberries and orange sections and bring the mixture back to a boil. Cook for about 10 minutes. Add the sugar mixture to the berry mixture, whisk to combine and then cook for 1 to 2 more minutes; the sauce will thicken slightly. Remove it from the heat and serve.

Makes approximately 2 cups.

Note: If you want a sauce to go over a fruit salad, just omit the salt and pepper.


Blueberry Mango Salad


2 cups fresh blueberries 
3-4 mangos, peeled, seeded and sliced or cubed 
1/3 cup frozen piña colada mix, thawed 
1-2 Tbsps. rum 
baby spinach 
toasted pecans

In a large bowl, combine blueberries, mangos, piña colada mix and rum and mix to combine. Divide the spinach between 4 plates. Spoon the berry mango mixture over the spinach. Top with the toasted pecans and serve.

Serves 4.


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