Blueberries, Summertime Stars

Who can resist the smell of a hot blueberry muffin? Blueberries, like many berries, are great in muffins, yogurt, and pancakes, on waffles and cereal, or just by themselves.

Blueberries are low in calories, only 40 in one-half cup. They are a good source of fiber and provide some potassium and vitamins A and C.

Several substances in blueberries, including the pigment that gives them their blue color, act as antioxidants that may play a role in preventing disease and slowing the aging processes in the body and the brain.

Blueberry and cranberry juices also contain a substance considered useful in treating urinary-tract infections.

Blueberries sparkle in the summertime in local fields, stores and farmstands. July and August are prime season locally, not only for blueberries, but also for raspberries and blackberries.

Of all the berries, blueberries store longer than most-7-10 days in the refrigerator. Rinse berries thoroughly just before you use or eat them; added moisture could cause deterioration during storage.

Blueberries are easy to freeze. Just rinse, drain, and put them in a freezer container or bag. Add frozen berries to smoothies or hot oatmeal, or just thaw them slightly and enjoy.

Berry Cobbler
3 cups blueberries or other berries
½ cup sugar
2 teaspoons fresh lemon juice
1 ¾ cup flour
pinch of salt
1 tablespoon baking powder
2 tablespoons butter or margarine
2/3 cup fat-free milk
1 egg, well-beaten

• Preheat oven to 425ºF.
• Spray a large (1-1/2 quart) casserole baking dish with cooking spray.
• Combine berries, sugar, and lemon juice in a bowl; spoon into baking dish.
• In another bowl, combine flour, salt, and baking powder. Work in the butter with a pastry blender, 2 knives, or fingers until the mixture resembles coarse crumbs.
• Lightly beat the egg and milk together and stir into the dry mixture to form a smooth dough.
• Spoon the dough over the berries, pressing slightly to cover as much as possible.
• Bake 35-40 minutes or until light brown.