The first few pints of blueberries of the season surely need no recipe. They will be consumed standing at the kitchen counter or on the way home from the market, or at the market.
Blueberries are the easiest berries to freeze–quick rinse and fill containers–and keep well, frozen. Frozen blueberries can be added to hot cereal in the winter (cools the cereal, thaws the berries!), to coffee cakes, to make compotes and sauces, etc.
As is often noted, blueberries are rich in antioxidants. They have a variety of micronutrients, including manganese, vitamin c and k and dietary fiber as well as other, potentially beneficial phytochemicals.
A Place To Start
- Blend with whole milk yogurt, a little honey and some lemon zest for the perfect smoothie
- Sprinkle on granola and plain yogurt
- Add to your favorite cereal, hot or cold
- Add to your favorite pancake recipe in addition to grated lemon zest – blueberries and lemon/lemon zest are a natural combination
- Cook down with a little honey or sugar and a squeeze of lemon juice into a compote – wonderful on pancakes or waffles or panna cotta or yogurt
- Toss a couple of handfuls into a green salad and add a bit of fresh goat cheese if you have it