Blueberries are a great source of fibre, vitamin C, manganese and other nutrients. They have high antioxidant power and their phytonutrients have been studied in relation to many degenerative diseases. Blueberries have been shown to be health-supportive with regard to cardiovascular, cognitive and optical health, in particular. So, enjoy while in season and stock up! Studies have also shown that fresh-frozen berries maintain their nutritional properties, so you can reap the benefits of health and flavour year-round.
Here are some of our favourite ways to use blueberries – you’ll also find jam recipes here [link].
11/2 cups blueberries (fresh or frozen)
1/4 cup vinegar (balsamic or cider)
1 clove garlic
1 Tbsp lemon juice
dash of salt
sprinkle of pepper
1/4 cup extra virgin olive oil (grape seed oil also works).
Puree everything except olive oil in blender or food processor until well mixed. Add in oil slowly, as you continue to blend to an even consistency. Can be used as is, or strained for a finer dressing. Also, if you prefer a sweeter dressing, you can add in local honey, to taste. The dressing will keep about 5 days when refrigerated.
BLUEBARB COFFEE CAKE
1/2 cup granulated sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup firm butter or margarine
2 cups all-purpose flour
3/4 cup granulated sugar
1/4 cup shortening
3/4 cup milk
2 1/2 teaspoons baking powder
3/4 teaspoon salt
1 cup fresh or frozen blueberries
1 cup fresh or frozen (thawed and drained) chopped rhubarb
1/2 cup powdered sugar
1 1/2 to 2 teaspoons hot water
1/4 teaspoon vanilla
Heat oven to 375°F. Grease bottom and side of 9-inch springform pan or 9-inch square pan with shortening or cooking spray. In small bowl, mix 1/2 cup granulated sugar, 1/3 cup flour and the cinnamon. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until crumbly; set aside. In large bowl, mix all coffee cake ingredients except blueberries and rhubarb; beat with spoon 30 seconds. Fold in blueberries and rhubarb. Spread in pan. Sprinkle with topping.
Bake 45 to 50 minutes or until toothpick inserted in center of cake (not fruit) comes out clean. Cool 10 minutes. Remove from pan if desired. In small bowl, mix all glaze ingredients until smooth and thin enough to drizzle. Drizzle glaze over warm coffee cake. Serve warm if desired.
BLUEBERRY, TART APPLE AND ONION CHUTNEY
Makes about 6 250ml jars
4 cups diced peeled tart cooking apples
4 cups blueberries
2 cups finely chopped onions
3 cloves garlic, minced
1 1/2 cups sugar
1 tsp ground ginger
1 tsp pickling salt
1/2 tsp freshly ground black pepper
1 cup white vinegar
1 tsp grated lemon zest
1/4 cup freshly squeezed lemon juice
Prepare canner, jars and lids. In a large pot, combine apples, blueberries, onions, garlic, sugar, ginger, salt, pepper, and vinegar. Bring to a boil over medium heat, stirring often. Reduce heat and boil gently, stirring occasionally, for about 40 minutes or until onions are translucent and mixture is thickened to a jammy consistency. Stir in lemon zest and juice.
Ladle hot chutney into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace as necessary by adding hot chutney. Wipe rim and place hot lid disc on jar. Screw band down until fingertip-tight. Place jars in canner and return to a boil. Process for 10 minutes. Remove jars and let stand for at least four hours on a towel-lined surface. Check lids and refrigerate any jars that aren’t sealed.
|Updated from posts originally published in 2011 and 2012|