I recently read in our local newspaper that the wild blueberry crop is to fabulous this year! Therefore, there’s no reason not to get some and enjoy them. Blueberries are most commonly enjoyed in muffins and the American favorite, pie. They are a healthy part of anybody’s diet and are plentiful from around late spring through summer. When you get blueberries, it’s best not to wash them until just before using them. Blueberries contain a special protective coating that naturally preserves the fruit’s nutrients. Blueberries are very easy to store in a home freezer. I like the bag them in 2 cup bags, using ZipLoc bags and storing them in the freezer. I like to write outside the bag as a reminder “wash before using” using a marker. Then once removed from the freezer, they may then be washed in a colander under cold running water, drained well, and they’re ready to go into your recipe.
Here are two recipes using blueberries. The first is for a Blueberry Crunch, which is a wonderful summertime treat, especially topped with ice cream or whipped cream. It contains crushed pineapple, which is layered with cake mix and nuts. The second one is for a Blueberry Sauce, which is very good served over ice cream or cake. It can also make a good sundae topping, too.
Sometime ago, I ran a recipe for a wonderful “Vanilla-Blueberry Marscapone Cheesecake”, which is well worth the time you invest in preparing it! To get the recipe, follow this link:
- 1 2-1/2 lb. can (about 40 oz) Crushed pineapple (or two medium cans)
- 1 pkg. Yellow Cake Mix
- 1 cup. Chopped Pecans or Walnuts
- 3/4 cup Sugar
- 2 Sticks Butter, melted
- 1/4 cup Sugar
- 2 to 3 cups fresh or frozen Blueberries
Butter a 9×13 inch baking pan (or spray with cookware spray) and layer the following ingredients: pineapple, blueberries, 3/4 C. Sugar; sprinkle the dry cake mix over all, followed by the melted butter, nuts, and 1/4 cup sugar. Bake at 375 degrees fro about 35-40 minutes. Serve warm or cold, with or without whipped cream or ice cream.
BLUEBERRY MARSHMALLOW SAUCE
- 1/3 cup Sugar
- 1 tbls. Cornstarch
- 1/2 tsp. Salt
- 1/2 cup Water
- 1 pint Blueberries
- 1 cup. Miniature Marshmallows
- 1 Tbls. Fresh Lemon Juice
In a 1-1/2 qt. saucepan, combine sugar, cornstarch, and salt; gradually add water. Stir in blueberries. Cook over medium heat, stirring frequently, until thickened. Boil 2 additional minutes. Remove from heat and add marshmallows, stirring until melted. Let cool and stir in lemon juice. Chill. Yield: about 2-1/2 cups.