Naturally Good – Blueberries

Posted by Correen in Articles, Food | 0 comments

Blueberries are a nutritious snack fresh or frozen. This article provides you with tips on storage, as well as our favorite breakfast recipe.

Blueberries are high in iron and potassium, low in calories and have no cholesterol. They add fiber to your diet in a very tasty way!

Eating fresh blueberries supplies you with the most nutritional value. Blueberries will keep for up to two weeks if stored in the refrigerator dry and covered. They should not be washed until it’s time to use them.

Fresh Blueberries: Place in a bowl, top with paper towels or a clean kitchen towel, cover and turn the bowl upside down in the fridge. This allows any condensation to settle on the towel. Change the towel if excess dampness is noted.

We have U-Pick blueberry fields near our home and it is an especially enjoyable way to spend an early morning. One year I picked over 70 pounds – we had fresh blueberries for weeks and frozen blueberries well into the winter.

Freezing Blueberries: Sort through your blueberries for leaves and green berries. Place a couple of big handfuls of blueberries in a strainer and toss as you rinse them with cold water. To dry the blueberries prior to freezing, place in a salad spinner or on a large kitchen towel; spin or gently pat dry. Single layer batches of blueberries on a large baking sheet and put them in the freezer for a few hours or overnight. By doing this the blueberries will not stick together when you pack them in freezer bags. Eat frozen right out of the bag and toss on or in your favorite recipes.

This is our favorite morning pancake, made with blueberries and buckwheat.

Healthy Blue Cakes
2 ½ cups buckwheat flour
2 ½ cups milk
1 tablespoon oil
2 tablespoon raw sugar
2 tablespoon molasses
1 ½ tablespoon baking powder
½ teaspoon salt
1 egg, beaten
2 cups fresh or frozen blueberries

Heat a lightly greased griddle. Combine all ingredients, except the blueberries, and beat until well blended. Fold in the blueberries. Pour or spoon the batter into cakes of desired size onto the hot griddle. Turn cakes when bubbles retain their holes. Serve hot with a dollop of applesauce, your favorite syrup, or melted butter with a dusting of powdered sugar.