The summer blueberry season is here for the tasting. Fresh blueberries are already in most markets across the country in quantity, at reasonable prices, in what looks like one of the largest blueberry harvests ever in the United States.
Researchers continue to register evidence of blueberries’ value as disease fighters, whether they’re fresh, frozen, canned or dried. From the USDA Human Nutrition Research Center on Aging in Boston, for example, Ronald Prior has reported on the high antioxidant levels of blueberries, and James Joseph has found evidence of the benefits of blueberries in brain function. They are also high in vitamin C and fiber.
Don’t be shy of adding sugar when you cook blueberries, says food writer-scientist and television personality Shirley Corriher. If you sprinkle sugar on sliced fruit, it will help your fruit pies not to boil over, she says.
In cakes, cupcakes or muffins: sprinkle blueberries on top of the batter and they’ll distribute themselves during the baking. If blueberries all sink to the bottom of a cake, the batter is too thin to hold them, so next time make a thicker batter. You don’t need to stir the berries into pancake or waffle batter, either; pour the batter onto the griddle, then dot with berries and finish cooking.
Blueberry-Nectarine Compote With Crunchy Topping
This straightforward dessert is made on the stovetop. The filling ingredients are lightly cooked in a saucepan, then served with the quick nut-crunchy topping made in a skillet. From the U.S. Highbush Blueberry Council, makes 6 servings (about 4 cups fruit mixture).
Ingredients
Directions
In a large saucepan, combine blueberries, nectarine, sugar and cornstarch; over medium-low heat, bring to a simmer. Cook, stirring frequently, until fruit is tender and mixture is thickened, about 10 minutes; set aside.
In a large nonstick skillet, combine almonds, honey, butter and salt. Over medium heat, cook and stir until almonds and honey turn golden amber, about 5 minutes. Remove from heat and stir in cornflakes. Spread onto a baking sheet lined with parchment or foil. Allow to cool 10 minutes, then break into small chunks.
Divide blueberry mixture into 6 serving bowls or dessert glasses; sprinkle each with crunchy topping.
Nutrition information per serving: 300 cal., 45 g carbo., 12 g total fat (2 g saturated).
Spiced Blueberry-Nectarine Tartlets
This pastry is subtly spiked with cardamom. Double chilling makes its light and flaky. The fruit filling rests on a bed of cookie crumbs, which add flavor while they soak up extra juices as the filling bakes. Developed for the Associated Press by pastry chef Cynthia DePersio of Fascino, Montclair, N.J., courtesy U.S. Highbush Blueberry Council. Makes 6 servings.
Ingredients
Directions
In a food processor or large bowl, combine flour, 1/4 cup of the sugar, cardamom and salt. Add butter and pulse or blend until mixture resembles coarse meal. Sprinkle 3 tablespoons cold water over flour; process 3-4 seconds or mix lightly until dough starts to come together (if dough is dry, sprinkle with a few drops of water and pulse or mix a few more times until beginning to hold together). Wrap in plastic wrap and press to form a flat disk.
Chill until cold, about 30 minutes.
Divide chilled pastry dough into 6 equal pieces. On a lightly floured board, roll each piece in a circle about 6 inches in diameter and 1/8-inch thick. Transfer pastry circles to a parch-
ment-lined baking sheet. Spoon 1 tablespoon cookie crumbs into the center of each circle.
In a large bowl, toss blueberries, nectarine, cornstarch and remaining 3 tablespoons sugar. Mound fruit evenly in each pastry circle on top of cookie crumbs, leaving a 1-inch border of pastry.
Bring the 1-inch pastry border up and over filling. In a small bowl, stir together egg yolk and cream. Brush pastry lightly with egg mixture; if desired, sprinkle with sugar. Cover lightly and refrigerate 30 minutes.
Position oven rack in lower third of oven; preheat to 425 degrees.
Bake tartlets until fruit lightly bubbles and crusts are golden, 22 to 25 minutes. Cool 15 minutes. Serve warm with vanilla ice cream or lightly sweetened whipped cream, if desired.
Nutrition information per serving: 552 cal., 73 g carbo., 26 g total fat (15 g saturated).
Blueberry Vinegar
Created by Carole Peck, chef/owner at The Good News Cafe in Woodbury, Conn., this recipe is from blueberry.org.
Ingredients
Directions
Blend all ingredients until puréed; strain. Refrigerate until ready to use. Makes 1 cup.
To make blueberry dressing: whisk 4 tablespoons olive oil and 2 tablespoons blueberry vinegar.
