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Cooking with Blueberries: Recipes for Blueberry Frozen Yogurt, Scones, and Blueberry Lemon Tart

© Jennifer A. Wickes

Blueberries originated in Canada and the Northern United States.

Blueberry Nutrition, Selection, and Storage

There are two main varieties of blueberries: the high bush kind, which can grow up to fifteen feet high; and the low bush kind, which can grow up to one foot. They are in season from May to October.

Blueberries have many nutritional benefits. They are excellent for night vision, bladder infections, cataracts, glaucoma, constipation, cleansing the liver and adult-onset diabetes.

When selecting blueberries, choose ones that are round, firm and the same size. They should have a blue-black color with a slight haze on them. Any berries that are shrivelled or moldy should be discarded immediately. Do not wash until ready to use. Store blueberries in a single layer in a moisture proof container for five days.

Note: When baking with blueberries, use vinegar or lemon juice (or another acidic environment like yogurt, buttermilk or sour cream). If you don't, your blueberries will turn purple.

Equivalencies:
1 pint fresh = 2 cups
10 oz. frozen = 1 1/2 cups

Blueberry Recipes

Blueberry Frozen Yogurt

• 2 cups lowfat vanilla yogurt
• 1/2 cup whole milk
• 1/4 cup sugar
• 1 pint blueberries, pureed and strained

In a medium bowl, combine yogurt, milk and sugar. Mix until the sugar dissolves. Add the pureed blueberries and mix until combined. Place in ice cream maker and churn for 20 - 25 minutes. Ripen in the freezer for at least 2 hours before serving.

Yield: 8 servings

Blueberry Scones

• 2 cups all-purpose flour
• 1/2 cup blueberries
• 1/3 cup sugar
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup unsalted butter
• 1 large egg, beaten
• 1 tsp. lemon zest
• 1/2 teaspoon vanilla extract
• 1 teaspoon lemon extract
• 1/4 cup heavy whipping cream
• 1/4 cup buttermilk

• 1 large egg, beaten
• 1 tablespoon heavy cream

Preheat oven to 375 °F (190 °C) with rack in center. Line a baking sheet with parchment paper or lightly spray with vegetable oil. To make the glaze, mix together the beaten egg with the cream. Set aside.

In a large bowl, combine the flour, sugar, baking powder and salt. Cut the butter into small pieces and blend into the flour mixture with a pastry blender, two knives, or fingertips, until it forms coarse crumbs. In a measuring cup, combine whipping cream, buttermilk, beaten egg, lemon zest, vanilla and lemon extract. Make a well in the center of the dry ingredients and add the liquid, stirring with a woodeover-mix until the batter forms moist clumps. The batter will be sticky. Do not overmix. Carefully, add the blueberries.

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