It's blueberry pickin' time

It's Blueberry Pickin' Time  

  • Fresh blueberries are available in the market place from May through September with June and July being the peak harvest season.
  • Blueberries are low in calories. One half cup contains 42 calories.
  • Blueberries rank above all the berries as a source of food energy and are an excellent source of antioxidants, carotenoids, fiber, magnesium, iron, folate, potassium, and Vitamin A, C & E.
  • Blueberries will keep for two weeks if refrigerated and two years frozen. Do not wash until ready to use.
  • For best results in freezing, do not wash. Freeze them dry in plastic containers. Blueberries will freeze individually and will be easy to use in recipes. Wash them right before using.

Blueberry Sauce

  • ¼ c. confectioners sugar
  • ¼ tsp. cinnamon
  • ¼ tsp. nutmeg
  • 2 tsp. cornstarch
  • 2/3 c. water
  • pinch of salt
  • 1 pt. blueberries, washed & picked over
  • ½ lemon, juiced
  • grated lemon zest

Place sugar, cinnamon, nutmeg and salt in a heavy saucepan.  Dissolve cornstarch in 1 Tbsp. water and add to saucepan.  Heat to boiling, reduce to simmer and stir to smooth.  Add blueberries and cook over moderate heat until smooth and thick, 20 - 30 minutes.  Taste and add more sugar if needed.  Add lemon juice only to taste.  You may not want to use all of it.  Add zest to taste.  Serve warm or cold.

Blueberry Chicken Salad
  • 2 c. fresh blueberries
  • 2 c. cooked chicken breast, cubed
  • ¾ c. celery, chopped
  • ½ c. red pepper, diced
  • ½ c. green onions, thinly sliced                                              ]
  • 1 (6-oz.) carton lemon yogurt
  • 3 T. mayonnaise
  • ½ tsp. salt
  • Bibb lettuce leaves, optional

Set aside a few blueberries for garnish.  In a large bowl, gently combine chicken, celery, red pepper, onion and remaining blueberries.  Combine the yogurt, mayonnaise and salt; drizzle over chicken mixture and gently toss to coat.  Cover and refrigerate for at least 30 minutes.  Serve on lettuce-lined plates, if desired.  Top with reserved blueberries.

Fresh Blueberry Glaze Pie
  • ¾ c. water
  • 5 Tbsp. flour
  • 1 c. sugar
  • 1/8 tsp or ¼ tsp. cinnamon
  • 1 c. fresh blueberries
  • 3 c. fresh blueberries
  • 9-inch pie shell
  • whipped cream

Bake 9-inch pie shell.  Mix ¾ cups water, 5 Tbsp. flour, 1 c. sugar and 1/8 - ¼ tsp. cinnamon.  Dissolve lumps before heating.  Boil to make syrup.  Add 1 c. blueberries and cook until colored.  Cool syrup well; add 3 c. fresh blueberries and fill pie shell.  Chill pie.  Garnish with whipped cream.

Blueberry Cobbler
  • 6 c. fresh or frozen blueberries
  • Juice of one lemon
  • ¾ c. sugar
  • 3 Tbsp. butter
  • ¾ c. milk
  • 1 c. flour
  • 1 tsp. baking powder
  • ¼ tsp. salt
  • ½ c. sugar
  • 1 Tbsp. cornstarch
  • ½ tsp. salt
  • 1 c. boiling water

Place blueberries in baking dish.  Pour lemon juice on top of berries.  Cream sugar and butter, add milk alternately with flour, baking powder and salt - which have been sifted together.  Mix well and pour over blueberries.  Combine sugar, cornstarch, and salt.  Blend well.  Sprinkle this mixture over batter.  Pour boiling water over all ingredients.  Bake at 375° for 50-60 minutes.  If top begins to brown too much, lower oven temperature.

For more information, contact:
Nancy A. Freeman, County Director
Harrison County Extension Service        (228) 865-4227