Simple recipes maximize enjoyment of blueberries

 Blueberries grow mostly in Canada and very northern U.S. Organic wild blueberries are more flavorful than cultivated, highbush blueberries. Organic, wild blueberries are much smaller than the cultivated blueberries.

 The cultivated blueberries are the ones in the plastic containers in the grocery store. Organic, wild blueberries are most often sold frozen in the U.S., and are readily accessible at major grocery stores.

 According to the Oregon Blueberry Commission a half-cup of blueberries has only 40 calories, all fat free.

 Here are 10 ways to include blueberries in your daily menus to help meet the USDA’s recommendation of getting five to nine servings a day of fruits and vegetables:

1. Blue Banana Boats
  To make "sails": See photo at blueberrycouncil.com for guide. Click "Homestyle" under the Recipes tab, then "Desserts" to find recipe and photo. Unroll 2 fruit rolls (such as Fruit Roll-Ups, any flavor) and cut into 4 triangles, about 3 inches on all sides. With a sharp knife, make 3 small cuts along 1 edge of each triangle; thread each onto a thin, 4-inch long pretzel stick. In 4 soup or cereal bowls, divide 1-1/2 cups blueberries evenly.
  To form a "boat": Quarter 2 bananas. Place 2 banana quarters on opposite sides of each bowl of blueberries; between the bananas, place a scoop of frozen yogurt (any flavor). Scatter 1/2 cup cut-up fruit over all and push a pretzel "sail" into yogurt. Serve immediately. Serves 4.
 
Source: U.S. HIghbush Blueberry Council 

2. Blueberry Heaven Smoothie
  In blender, combine 2-1/2 cups blueberries, 1-1/4 cup apple juice, 1 cup ice cream, 1/4 cup milk and 3/4 teaspoon cinnamon. Blend until smooth. Serve immediately. Serves 4.
 
Source: www.blueberryrecipe.com 

3. Blueberry Sauce
 In a small saucepan, combine 2 cups blueberries; 1/3 cup sugar, 1 tablespoon lemon juice and 1/4 teaspoon salt. Bring blueberry mixture to a boil; boil 1 minute. Add 1/2 teaspoon vanilla. Chill. Serve over puddings, cheesecake or ice cream. Makes 1 cup.
 
Source: www.southernfood.about.com

4. Blueberry Syrup
 In a small saucepan, combine 1 pint blueberries, 1/2 cup apple juice, 1-1/2 teaspoons cornstarch, 2 tablespoons lemon juice, 1/2 teaspoon cinnamon, and 1/4 teaspoon each cloves and salt. Bring to boil, stirring, until thickened. Serve warm on pancakes or waffles. Makes 2 cups.
 
Source: www.blueberryrecipe.com

5. Summer Berry Compote
 In a large bowl, combine 1 pint quartered strawberries and 1 pint each blueberries, blackberries, raspberries and currants. Sprinkle with 1 tablespoon sugar and gently stir in 3 tablespoons chopped fennel greens. Serve cold. Serves 5.
 
Source: www.allrecipes.com

6. Tropical Blueberry, Pineapple and Jalapeño Salad
 In a large bowl, combine 2 pounds blueberries, 2 pounds pineapple, 1/2 cup rum, 3 tablespoons jalapeño peppers, 2 tablespoons lime peel and 1/2 teaspoon pepper sauce; mix well. Serve on a bed of mixed salad greens. Serves 12.
 
Source: www.blueberry.org

7. Chilled Blueberry Soup
 In a blender or food processor, combine 4 quarts blueberries, 1 cup apple juice, 3/4 cup honey, 1/2 cup lemon juice, 1 tablespoon lemon peel and 2 teaspoons ground cardamom; strain through a fine sieve. Chill. Serve soup in chilled large wine glasses or bowls, with a swirl or dollop of yogurt. Serves 8.
 
Source: www.blueberry.org

8. Baked Squash with Blueberries
 Preheat oven to 350 degrees. Cut 3 acorn squash in half lengthwise and remove fibers and seeds.
 In a medium bowl, mix together 1-1/2 cups blueberries, 1/2 tart diced apple, 6 tablespoons brown sugar and 6 teaspoons butter. Fill squash halves with blueberry mixture. Place in an ungreased casserole dish; add 1/2 cup water around the squash.
 Cover and bake 50-60 minutes. Remove cover and bake 10 minutes or until squash is tender. Serve immediately. Serves 6.
 
Source: www.whatscookingamerica.net

9. Blueberry Cobbler
 Preheat oven to 425 degrees. In a saucepan, combine 2/3 cup sugar and 2 tablespoons cornstarch. Stir in 3/4 cup water. Bring to a boil; stirring constantly, boil 1 minute. Add 3 cups blueberries. Pour blueberry mixture into a lightly buttered 1 1/2-quart baking dish or 9-inch pie plate. Sprinkle with 1 teaspoon ground cinnamon and drizzle with 1 teaspoon melted butter.
 Sift together 1 cup flour, 1 1/2 teaspoons baking powder and 1/2 teaspoon salt. Pour 1/3 cup milk and 3 tablespoons melted butter into a measuring cup; add to flour mixture.
 Stir until mixture is just moistened and forms a ball. Drop spoonfuls onto blueberries. Bake 25-30 minutes, or until lightly browned. Serves 6.
 
Source: www.southernfood.about.com 

10. Blueberry Streusel Muffins
 Preheat oven to 375 degrees. Grease muffin cups or line with paper muffin liners.
 In a large bowl, cream together 1/2 cup soft butter and 3/4 cup sugar until light and fluffy. Stir in the 2 eggs one at a time, beating well, then stir in the 1 teaspoon vanilla. In a separate bowl, stir together 2 cups flour, 2 teaspoons baking powder and a half-teaspoon salt.
 Stir the flour mixture into egg mixture alternately with 1/2 cup milk. Fold in 1-1/2 cups blueberries. Spoon batter into prepared muffin cups. In a small bowl, mix together 2 tablespoons flour, 2 tablespoons brown sugar and 1/4 teaspoon cinnamon. Cut in 2 tablespoons butter until mixture resembles coarse crumbs. Sprinkle topping over unbaked muffins.
 Bake 25-30 minutes, until a toothpick inserted into the center of a muffin comes out clean. Makes 12.
 
Source: www.allrecipes.com