They're rich in vitamin C, contain about 42 calories per half-cup serving, and maintain antioxidants that just may help to prevent certain forms of cancer.
The humble blueberry is certainly one fruit we simply can't underestimate. Available in both wild and cultivated forms, sweet, ripe blueberries are one of the hallmarks of fresh summer fruit. Wild blueberries, commonly grown throughout Maine, are smaller and less plumper than their cultivated cousins. Nevertheless, the wild blueberry is intensely flavorful.
Over the span of July and August, fresh, local berries abound at the farm markets and produce stands. When choosing berries, select those that have a full bluish-black hue. Don't worry if you see what looks like white mold on the berries. This cotton-white "bloom" is a natural characteristic of the blueberry.
Storing fresh blueberries can be tricky, so the best way is to place them between layers of paper towels in a shallow container such as a recycled deli container with holes punched in the lid. Stored this way, the berries will keep up to two weeks in the refrigerator. It's important not to store the berries in a tall, upright container, since the weight of the blueberries can crush the bottom layers. Once these berries become squashed, the others will quickly rot in their juices.
Another way to store blueberries is to freeze them. By freezing them, you can have them to eat, bake or cook with any time of the year, even in the middle of winter. To freeze fresh blueberries, place them on a rimmed baking sheet lined with parchment paper. Once the berries are frozen solid, pack them into airtight containers and store them in the freezer.
Blueberries are natural gems in any dessert you prepare. The small wild blueberries are perfect for additions to muffin or pancake batter. They distribute evenly in the batter and don't discolor the batter like plump, cultivated berries. The larger, cultivated blueberries, on the other hand, work best in pies and tarts. To bring out the flavor of the blueberries, add a few drops of freshly squeezed lemon juice and freshly grated lemon zest to the filling.
Whether you prefer wild or cultivated blueberries, take advantage of blueberry season and add a touch of blue to your fruit salads, breads and seasonal desserts.
French Toast Stuffed with Blueberries
Makes 4 Servings
Ingredients:
- Nonstick cooking spray
- 1 loaf brioche, egg, or white bread, cut into 3/4-inch slices
- 2 cups fresh blueberries
- 3 large eggs
- 1 cup milk
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pure vanilla extract
- Maple syrup, for serving
Directions:
- Spray a 9-by-13-inch baking dish with nonstick cooking spray. Place half the bread slices in the baking dish. Top the bread slices with the blueberries. (At this point, you can cover and chill the dish in the refrigerator for up to 24 hours.)
- Preheat the oven to 350 degrees Fahrenheit. In a large bowl, combine the eggs, milk, sugar, ground cinnamon, and vanilla extract. Beat thoroughly with a wire whisk until well incorporated.
- Slowly pour the egg mixture over the blueberry-and-bread mixture in the baking dish to evenly moisten the bread slices. Top with the remaining half of the bread slices.
- Bake for 40 to 45 minutes or until a knife inserted near the center comes out clean. If the bread begins to overbrown, cover the pan with aluminum foil. Remove the dish from the oven. Let stand for 15 minutes before serving. Cut into squares and serve with maple syrup.
Michael Vyskocil - Michael Vyskocil has been a feature writer for Recipes on Suite101.com since 2006. He currently serves as the Topic Editor for Recipes.
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