While edged out slightly by the strawberry for the most popular berry, blueberries do hold other titles that are better for us. These famous fruits loaded with antioxidants and their potential benefits are overwhelming. Studies are taking place that actually measure cognitive abilities in the 75–plus age group of adults for extensive memory benefits and yes–longevity.
Certainly eating the blueberry raw is best for your health and great for satisfying a sweet tooth but we are stressing in this issue the versatility in cooking, baking and, of course, entertaining with the blue juicy pearls.
Makes 2 mojitos (with extra syrup for more!)
For blueberry syrup:
1 cup sugar
1 cup water
1 cup fresh blueberries
For drink :
1/4 cup blueberry syrup (each)
2 oz light rum (each)
juice of 1 lime for each glass
8 oz club soda
• Combine the sugar and water in a small saucepot over medium heat.
• Bring to a simmer then stir to dissolve all sugar.
• Remove from heat.
• Transfer sugar water to a blender and add fresh blueberries.
• Process until smooth but still slightly chunky.
• Remove and transfer to a glass jar.
• Place in fridge and chill until cool.
• Blueberries will rise to the top and you can just skim them off when ready to use.
• Place about two sprigs of mint in each glass.
• Squeeze a lime over top and muddle
• Add 1/4 cup blueberry syrup, 2 oz rum
• Finish each glass with club soda.
4 tbsp. olive oil (I use extra virgin)
1 scant tsp. Dijon mustard
½ tbsp. honey
1½ tbsp. blueberry balsamic vinaigrette
Salt and pepper
½ tsp. finely chopped fresh tarragon (optional)
• Whisk all ingredients together and adjust salt and pepper.
2 cups flour
2 tbsp. sugar
3 tsp. baking powder
1 tsp. salt
6 tbsp. butter in pieces
1 cup milk
• Mix dry ingredients, then add butter pieces and milk to form batter for biscuits.
To prepare berries mix
1 cup sugar
1 tbsp. corn starch
Then add 1 cup boiling water and
3 cups blueberries
• Pour in 8×8 square baker and drop large scoops of batter on top.
• Dot with butter and cinnamon and sugar.
• Bake 400 for 30 min.
Blueberry Buckle Coffee Cake
2 cups of flour
3⁄4 cup of sugar
2½ tsp of
3⁄4 tsp of salt
1⁄4 cup shortening
3⁄4 cup of milk
1 egg in a large bowl.
• Beat for 1/2 minute.
• Carefully stir in blueberries.
• Spread in the pan and sprinkle crumb topping on the batter.
Mix ½ cup sugar,
1/3 cup all-purpose flour
½ tsp cinnamon
1⁄4 cup soft butter
• Greased and lightly floured 9 x 9 x 2 baking dish.
• Oven at 375. Bake 45-50 min. or until a wood pick comes out clean. Serve warm.
Recipe from Mildred Gagne’s very old, very well used Betty Crocker Cook Book. Nice to recycle a great recipe, no matter where it came from. Sandy Stanislowsky, Eagles View Farm. Mildred Gagne is Sandy’s mom.