Click
Picture For Link to the Above Featured Recipe
Blueberries
belong to the genus Vaccinium and are related to the bilberry, cranberry,
huckleberry, hurtleberry, saskatoon, and whortleberry. This round,
smooth-skinned, dark indigo blue berry with a dusty white bloom, is
native to North America and has been cultivated commercially since the early
1900's. The cultivated blueberries are up to four times as large as the
wild blueberries and are available from late May to late September. Most of the
blueberries sold in grocery stores are cultivated. When choosing
blueberries look for firm, plump, fragrant, dark blue berries with a dusty white
bloom. The white bloom is the blueberry's natural protection against the
sun and is a sign of freshness. Always check the underside of the
container for any wet spots or staining. Discard any soft, moldy, or
crushed berries.
Blueberries are what
we now call a 'super' food. Leanne Kitchen in "The Produce Bible" tells
us these sweet and juicy berries contain "cholesterol lowering
compounds, antioxidants, Vitamin C, potassium, foliate, and dietary
fiber". And the added bonus is that some think they may even have
anti-aging effects.
But the best part about blueberries is that although they are great for
eating out of hand, they are also delicious in our baking. Heat turns
blueberries wonderfully soft and sweet. So, with that in mind, let's get
baking. Some recipes featured below leave the blueberries uncooked.
These include the Berry Parfaits, the Berry Pancake, the Blueberry
Trifle, the Jellied Fruit Terrine, the Fruit Salad, the Fruit Tart,
Graham Cracker Tarts, and the every popular Pavlova. Other recipes
incorporate the blueberries right into the batter, as in the muffins,
scones, blueberry cake and blueberry bread. Then there are a few
breakfast and/or brunch recipes that include blueberries. Blueberry
pancakes are always welcomed, and here we can just drop a few
blueberries onto the batter as it is frying. They are also delicious
when used to fill a Berry Pancake, with a dollop of whipped cream or
yogurt on top. Or maybe you want to serve your waffles with fresh
blueberries along with maple syrup. And there is more. What not try the
Blueberry Sauce with its tangy yet sweet flavor that makes an excellent
accompaniment to pancakes, waffles, ice cream, stirred into your morning
yogurt, or used as a filling in cakes. And lastly, let us not forget the
Blueberry Pie and individual Berry Tarts. Both pair sweetened
blueberries with a buttery crisp pastry that is sure to please your
guests.
So, with these recipes
as a guide, enjoy this lovely berry during the Summer months.
Machine
Translations are provided by an automated service and the accuracy of the
translations are not up to the standards of human translation. Machine
translations are provided for use by people with little or no English
skills. We recommend that people proficient in English use the English pages
rather then the machine translated pages.
Use of materials on Joyofbaking.com is
entirely at the risk of the user and Joyofbaking.com, Stephanie Jaworski or
Rick Jaworski
will not be responsible for any damages directly or indirectly resulting
from the use.
This
website and the contents are not endorsed or sponsored by the owner
of the "Joy of Cooking" series of books or its publisher Simon & Schuster,
Inc.
Content in any form may
not be copied or used without written permission of Stephanie Jaworski,
Joyofbaking.com. Students and non profit educators may use content without
permission with proper credit.
Page loading ... Please wait.
