5. Cooking with Blueberries
Blueberries can be used in recipes or just eaten plain. They are wonderful in baked goods, jams, pies, pancakes, salads, or, best of all, with a simple dollop of plain sheep’s yogurt. Fresh or frozen berries can be used in baked goods, but frozen berries will discolor the batter. To prevent this blue “bleeding,” roll the blueberries lightly in flour before adding them to the batter. It will help to know a few tried-and-true tips about cooking with fresh or frozen blueberries:
- When making blueberry muffins, the blueberries should be the final ingredient you add, just before you pour the batter into the muffin pans.
- Avoid over mixing blueberries in batter, as it may break the fragile berries and release their color.
- Fresh, frozen, or dried blueberries can be used in muffins, cakes, pancakes, and waffles.
- Use only fresh blueberries for topping cold cereals, baking fruit pies, and making fruit salads.
- Tossing blueberries in flour before adding them to cake batter keeps them from sinking to the bottom of the pan.
- When using frozen blueberries, increase baking time by 10 minutes for cakes and as much as 15-20 minutes for pies.
- Eat them all year long by keeping a supply of frozen berries in your freezer.
- Use blueberries to make a quick sauce for desserts and ice cream by heating frozen blueberries in a saucepan with a little juice or water and thicken with arrowroot powder.
- No matter what your culinary experience, you will find blueberries are easy and virtually foolproof to use in recipes.
Excerpted from, The Everything Superfoods book by Delia Quigley.