Homespun

July 4, 2001

The Mighty Blueberry!

Blueberries deserve a blue ribbon for nutrition. Ongoing research indicates that blueberries are higher in antioxidant activity than more than 40 other fruits, juices and vegetables.

Antioxidants are responsible for binding with free radicals in the body to help neutralize their harmful effects.

Blueberries are also high in fiber and vitamin C, and low in calories, making them a great choice for a healthy diet. In addition to being nutritious, blueberries are versatile and easy to use. They can be enjoyed with minimal preparation. No peeling, pits or cores. Just wash and eat.

Blueberries may change color when cooked. The blue pigment in the berries may turn red in acids (lemon juice and vinegar). Blueberries also contain yellow pigments. In an alkaline environment, such as a batter with too much baking soda, the yellow and blue pigment will turn the blueberries a greenish-blue.

Using frozen blueberries in batters will reduce the amount of color streaking. Add frozen blueberries last to mixtures with other fruits. This way the blueberry juice will not color the other fruits.

Quick and easy used for blueberries include sprinkling over hot or cold cereal; using as a topping for ice cream; mixing with cottage cheese; adding to fruit salads; serving in a cantaloupe half topped with yogurt.

BLUEBERRY LATTICE-TOP PIE

1 package pie crust mix

2 pints blueberries

4 teaspoons lemon juice

¼ cup flour

½ teaspoon ground cinnamon

1 teaspoon grated lemon peel

¾ cup sugar

Prepare pie crust according to package directions. Roll out 2/3 of the pie crust large enough to line the bottom and sides of an ungreased 9-inch pie pan. Reserve ¼ cup of blueberries for garnish. Sprinkle remaining berries with lemon juice . Mix remaining ingredients. Toss berries gently with dry mixture. Turn into pastry shell, heaping slightly in center. Roll out remaining pie crust and cut into 10 half-inch wide strips. Arrange strips in a lattice over pie filling. Crimp or flute edges. Bake at 450° for 10 minutes. Reduce heat to 350° and bake for 30 to 35 minutes or until crust is light golden brown. Cool. Garnish between lattices with reserved blueberries. Yield: One 9-inch pie.

HOMEMADE BLUEBERRY JAM

2½ cups of fresh blueberries

3 cups sugar

½ bottle (3 oz.) fruit pectin

1/3 cup orange juice

1 tablespoon lemon juice

Wash blueberries. Crush blueberries in an enamel or stainless steel pan. Add sugar and fruit juices. Mix well. Bring to a full rolling boil. Boil hard for one minute, stirring constantly. Remove from heat. Stir in pectin. Ladle mixture into hot jars, filling to within 1/8 inch of tops. Process hot sterilized jars 10 minutes in a boiling water bath canner. Makes 3 cups or 4 (6 oz.) jars.

BLUEBERRY CORN BREAD

1 cup yellow cornmeal

1 cup sifted all-purpose flour

¼ cup sugar

4 teaspoons baking powder

1 cup fresh blueberries, rinsed and drained

1 egg

1 cup milk

¼ cup shortening

½ teaspoon salt

Preheat oven to 425°. In large bowl, sift cornmeal, flour, sugar, baking powder and salt. Add egg, milk and shortening. Beat with rotary mixer 1 minute or until smooth. In small bowl, mix 1 tablespoon flour and 1 tablespoon sugar. Gently toss blueberries with flour and sugar mixture until berries are evenly coated. Fold blueberries into batter. Pour batter into well greased 8 x 8 x 2-inch baking pan. Bake for 20 minutes or until golden brown.

This page created by Margie Yarnell, Extension Secretary/Webmaster.
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