Blueberries 5 Ways

by in In Season, June 28, 2010

blueberries

We’re continuing our summer berries celebration  with a salute to antioxidant-rich blueberries. Despite their small size, these nutrition powerhouses are packed with vitamins and minerals.  Serve them up in these five fun recipes, from classics to new twists.

Pancakes
Liven up pancakes by adding the sweet-and-tart flavor of fresh blueberries. If you don’t like them in the batter, top buttermilk pancakes with a fresh handful or two.
RECIPE: Blueberry Buckwheat Pancakes

Sauce
Bought too many berries? Don’t fret. Cook up a blueberry sauce that can stay in your fridge for up to a week. Use to top ice cream, yogurt, crepes, pancakes or French toast.
RECIPE: Blueberry Sauce

Fruit Ice
Cool off with a refreshing fruit ice. This simple recipe has three ingredients and can be prepared in 10 minutes—it’s a perfect recipe to make with the kids.
RECIPE: Blueberry Fruit Ice

Cookies
Blueberries are the secret ingredient in these cookies. Use store-bought frozen berries in this recipe when blueberries aren’t at their seasonal peak.  You’ll get a mouthful of antioxidants (and crunchy almonds) in every bite.
RECIPE
: Almond-Blueberry Cookies

Lemonade
Forgo the powdered stuff and make your own lemonade. For this recipe, combine pureed fresh blueberries and freshly-squeezed lemon juice to make an unbelievably refreshing, lightened-up summer beverage.
RECIPE: Blueberry Lemonade

Bonus Recipe
Don’t relegate blueberries only to sweets — try them on a dinner salad.  This recipe combines fresh berries with salad greens, walnuts, feta cheese and shrimp. Talk about a creative combination!
RECIPE: Blueberry-Shrimp Salad with Lemon Vinaigrette (recipe courtesy U.S. Highbush Blueberry Council)

YIELD: 4 portions

1/4 cup vegetable oil
2 tablespoons lemon juice
1 teaspoon sugar
1/8 teaspoon salt
1/8 teaspoon ground red pepper
12 ounces (about 20) cooked medium-size shelled, deveined shrimp
6 cups mixed salad greens
1-1/2 cups fresh blueberries
1/3 cup toasted walnut pieces
1/3 cup edamame or green peas, cooked and cooled
1/3 cup crumbled feta cheese

In a small bowl, whisk together vegetable oil, lemon juice, sugar, salt and red pepper. Remove 3 tablespoons of the vinaigrette to a large salad bowl; add shrimp and toss; let stand 5 minutes. Add salad greens and blueberries; toss with shrimp. Evenly divide salad onto four plates; sprinkle each serving with walnuts, edamame and cheese. Drizzle with remaining vinaigrette.

Nutrition Information Per Serving:
Calories: 370
Carbohydrate: 15 grams
Total Fat: 25 grams
Saturated Fat: 4 grams

Toby Amidor, MS, RD, CDN, is a registered dietitian and consultant who specializes in food safety and culinary nutrition. See Toby’s full bio »

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Comments (7)

  1. @MomDarLena says:

    just added some blueberries to cut up cantaloupe, very pretty & tastes good too

  2. wlgrace says:

    Luscious, red, ripe tomatoes, watermelon, fresh mozzarella, strawberries, basil and blueberries..the perfect summer salad…basil, lemon & lime dressing, balsamic Basil dressing…even an excellent caesar dressing works well. easy, pretty and delicious!

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