Quite possibly nature's perfect gift, blueberries are one of the healthiest foods around, and they require no pitting or peeling.
In Season: You can find cultivated berries all year; wild (and locally grown) berries are available primarily during July and August.
What to Look For: The berries should be firm, uniform in size, and deep blue in color with a silvery or white sheen. Avoid any packages that appear stained or damp.
How to Store: Remove any twigs or leaves along with any berries that are soft or moldy. Refrigerate in the original container up to five days. When you're ready to use them, rinse berries under cold water; drain and pat dry.
Forget the pops you see at the store that are full of sugar and food coloring. These super-simple treats get their color and flavor from nutritious strawberries, blueberries, and plain yogurt. While these homemade pops are only lightly sweetened, they are sure to be a hit with kids of all ages!
Cornstarch provides just the right amount of thickening in the fresh blueberry filling of this classic summer pie, adapted from "Martha Stewart's Baking Handbook." Before baking, brush the crust with a mixture of egg yolk and cream to give it a golden, glossy finish.
This version of dessert pierogi is filled with fresh blueberries. Topped with sweet vanilla-nutmeg sour cream, these dumplings make a memorable brunch course or finish to a meal.
Liberate blueberries from the dessert menu by pairing them with chicken. The berries are blended with basil, cilantro, red onion, and grilled jalapenos to make a brilliant purple salsa that's spooned over grilled chicken breasts for a light and healthy summer dinner.
Fresh blueberries and red grapes are gently simmered with ginger, rosemary, and red-wine vinegar. Spread this unusual but delicious relish on toasts topped with goat cheese or chicken, stir into yogurt or cottage cheese, spoon over roast chicken or pork, or layer on turkey sandwiches.
The blue cake layer of this all-American dessert gets its distinctive color from blue cornmeal and fresh blueberries. Alternate layers of blueberry cake with frozen rounds of rich yogurt cheesecake and top each serving with a compote of fresh blueberries and raspberries in blueberry juice.
No need to get out the mixer for this miniature cake for four -- simply whisk the batter together. Sprinkle brown sugar, melted butter, and fresh blueberries into the bottom of a 5 1/2-inch souffle dish before pouring in the batter so the caramelized fruit mixture ends up on top of the cake when you turn it out.
This showstopping ice cream sundae from acclaimed New York restaurant Gramercy Tavern showcases two summer garden favorites, blueberries and sweet corn, like you've never seen them before. Blueberry-corn compote is layered with homemade corn ice cream, toffee-coated popcorn, and black pepper whipped cream. Serve the sundaes with mini cornbread muffins.
Why choose between peach or blueberry cobbler when you can have both? Toss fresh blueberries and sliced peaches with cinnamon, sugar, and cornstarch, then top the fruit with cream-enriched biscuits before baking. You can make individual servings in four 8-ounce ramekins, or combine everything in a one-quart baking dish.