» Jump to recipes using Blueberries as an ingredient
Blueberries are a beautiful rich indigo blue color and they come from a perennial plant. Blueberries are a sweet summer fruit readily found in New England. Blueberries start off as green tart berries and turn dark blue and sweeten as they ripen.
Like many fruits, blueberries can be eaten raw or cooked. Blueberry picking is a favorite pastime, many of them make it to my mouth straight from the bush! Blueberries can be made into pies, jams or jellies, baked into muffins, pancakes etc. They are very versatile so have fun experimenting.
Place fresh blueberries in a shallow container and cover with plastic wrap. Berries should be stored in the refrigerator. Be sure not to wash the berries before you are ready to use them, they will mold easily with the moisture.
When an abundance of blueberries comes your way,freeze them in a single layer on a cookie sheet before bagging them. This will keep them from sticking together during freezing. Jess picks an average of 20 pounds a season. If you are less than enthused about sitting in the heat picking your own blueberries, please check in with the farm stand, I’m sure they can help you out!
- Nutrition- Vitamin B, C, E, K, manganese
Recipes Using Blueberries
This is the Anderson family holiday morning brunch. This is a start-to-finish brunch (including timing and a shopping list) that will give you plenty of time to watch the yule log with your family. It makes enough for 12 folks, and if you don’t have that many, it makes great leftovers!
I have used this one again and again. Change up the fruit for different combos. It’s perfect planning ahead for the busy morning rush.
What to do with those 25 pounds of blueberries that I suggested you picked in the summer? Here’s a start! This is 20 minutes well spent if you ask me.
Perfect for a busy weekend, this bread pudding can be made the night before, so the bread really soaks up the goodness and it makes the morning meal a total cinch to pull off.
Got blueberries and rhubarb? Make some bluebarb! A yummy salad idea also included in this recipe post.
This simple blueberry sauce was drizzled over Sarah’s homemade pound cake. The rhubarb ginger jam in the center made for a patriotic presentation. There’s a bonus recipe for peas and rice in this post!
Any berries you like will highlight the fresh farmstand ricotta cheese. When in season, fresh chopped mint adds another fabulous layer to this simple breakfast dish.