Hello, dear readers! In this very blueberry issue:

• Blueberries for breakfast

• Blueberries for appetizers

• Blueberries for lunch

• Blueberries for dinner

• And, of course, for dessert!

• Share your photos

• Did you know…

Give me blueberries, all day long

If ever good things came in little packages, it would be blueberries. They are nutritional powerhouses, with a single serving offering more antioxidants than any other fruit. These mighty morsels also help maintain heart health, and lower blood pressure and cholesterol. That’s in addition to boosting cognitive function, improving memory and stabilizing blood glucose levels. 

But, the best part about blueberries is that they’re bursting with flavor, adding something special to any meal or snack. The proof is in the pudding, but we’ll get to that later.

Breakfast

When I was a child, my parents were friends with Marian Burros, the former food editor for the New York Times. The only treat I ever had from her kitchen was her iconic plum torte (with nearly 20,000 five-star reviews), but in later years, I came to appreciate her recipe for Jordan Marsh’s blueberry muffins. The secret lies in adding some smashed berries into the batter. I always have some of these superb breakfast treats in my freezer. 

Another thing I keep around is my lavender blueberry sauce, frozen in large, square silicon ice trays: Just slowly bring about two cups of frozen wild blueberries to a simmer and add ¼ cup of Monin’s lavender syrup, and cook until thickened. It’s great on oatmeal, in yogurt, in sparkling water, and even coated on chicken thighs on the grill. Occasionally, I jazz it up with some fresh thyme if using in savory dishes, but just a bit. 

Of course, I also use this syrup and pancakes and waffles. I particularly enjoy making a batch of quinoa blueberry pancakes, if they're nutty flavor and crispy edges. These freeze well and provide a complete protein plus a ton of fiber and antioxidants.

Appetizers

I could plan an entire meal around appetizers. I particularly love this blueberry chutney with goat cheese, but it’s also delicious with brie or Camembert. Speaking of brie and blueberries, these bites are a must when you’re passing hot hors d’oeuvres. 

Blueberries also work well with spicy ingredients, like in this spicy blueberry salsa to serve with tortilla chips. It's also great on a baked, boneless skinless chicken breast with a sprinkling of cotija cheese.

We’ve published recipes for mocktails and cocktails using blueberries. See our issue, Putting on the Spritz for the delicious details.

Lunch

I first tried chilled Swedish blueberry soup (pictured above) while exploring the fascinating archipelago there. I was a bit hesitant, but finished every drop, although I was hard-pressed to pronounce the name the chef gave me when I asked what it was (“Blåbärssoppa). When I prepare this, I use yogurt instead of the cream for the lower fat and abundance of protein. It’s a beautiful soup, full of flavor and nutrition.

If you're looking for something lighter than this ooey-gooey grilled brie and blueberry sandwich, we've got ideas for salads.

If I have a salad for lunch, it needs to be a complete meal in a bowl. That’s why I like this deliciously healthy chicken and blueberry salad. I’ve only made it with leftover rotisserie chicken, but want to try it with grilled salmon. I do the same when I prepare fresh mango salad, or serve it as a summery side to a main dish without any added protein. 

The delightful crunch of a cucumber pairs with blueberries, scallions, raw spinach, sugared almonds, and an amazing creamy balsamic dressing in this colorful summer salad. I kept it simple and served it with a selection of cheeses and crusty French bread, and washed it down with home-brewed iced tea.

Dinner

It’s amazing how blueberries can dress up a plain meal and take it up to the next level. These tender gems play well with various herbs and spices, and boost the flavor of other fruit.

Here’s one way to do it: apple blueberry compote that would be perfect for dressing up pork or poultry, especially as those cooler autumn days appear. 

Also a great taste diversion is this pork with herbed blueberry sauce. In my recipe notes, I said that everyone loved it. By the way, if you don’t already do this, I highly recommend keeping notes when you try something new and/or make changes to a recipe.

Blueberries work surprisingly well with fish and seafood, like the scallops pictured above. My particular favorite is salmon with a blueberry glaze that I serve with orzo risotto with spring veggies that comes together easily and definitely company-worthy. And the next time cod or tilapia is on sale, I’m going to a blueberry and mango salsa to top it off…it should be pretty!

And, of course, dessert!

If there’s blueberry crisp anywhere near me, I’ll be eating it for breakfast and dessert everyday until it’s gone. It’s one of my favorites. This is a healthier blueberry crisp, not that I needed an excuse to indulge. PS. Try adding some sliced fresh peaches to this dessert for added color and flavor.

There are countless recipes for cobblers, buckles, brown betties, and fools to list, so I’ll let you decide what appeals to you the most on your own Google search. As for me, I wanted to share a few different recipes that I’ve tried and loved…

I have my own version of bright purple blueberry white chocolate cookies that took my daughter’s sixth grade class by storm. This cookie recipe comes very close to what I concocted, but I also threw in a handful of dried blueberries. For delightfully chewy and addictive cookies, bake a batch of these lemon blueberry cookies – I’d be tempted to mix in a little thyme to layer the flavors even more. 

But summer just isn’t complete without a blueberry streusel pie – I’m usually asked to bring one to a dinner party before I even have a chance to offer.

The proof is in the pudding

Pudding doesn’t get much healthier than this, and here’s the proof: blueberry chia pudding is not only delicious but is chock full of everything good for you, from healthy omega fats, antioxidants, complete proteins, to fiber to keep you feeling fuller for longer. And it’s perfect for breakfast, or as a snacks or dessert.

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Did you know…

According to Tennessee.edu, wild blueberries are indigenous to North America and have been harvested by Native Americans for thousands of years. Since the bottom of each berry, know as the calyx, forms a perfect five-point star, they called blueberries “star berries.” 

Blueberries are legendary:  Native Americans believed that the Great Spirit sent star berries to ease children's hunger during famines. And, according to folklore, they gave blueberries to the pilgrims to help them survive their first winter.

We look forward to building this tapestry of experiences with you.