Bring the blueberries and enjoy a bowl of flavor and goodness

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Did you know wild blueberries are called the brain berry? Seriously – this juicy little fruit is bursting with goodness, flavor and health.

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According to the Wild Blueberry Association of North America (a trade group of growers and processors in Atlantic Canada, Quebec and Maine), the benefits of blueberries have grown rapidly to include everything from the berry’s anti-inflammatory properties to the helps with blood pressure problems and – some studies report – help with memory problems in the elderly and children.

Additionally, a 2021 study found that high intake of anthocyanins (the purple/blue pigments found in blueberries) correlated with a slower age-related decline in cognitive brain performance.

I like blueberries because they are delicious! A quick, natural snack that’s low in calories (about 40 calories in a cup), virtually fat-free, a good source of fiber, and an excellent source of manganese and vitamin C. They’re also high in antioxidants. Delicious on their own, on vanilla ice cream or plain yogurt, in a salad or a muffin, it’s a fact, blueberries are incredible.

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And when blueberry season is over, there are always frozen blueberries (stored at their peak) to enjoy in the fall and winter.

boreal beer

Adapted from a recipe courtesy of Ungava Ginger Gin; unvagina.com

In a highball glass with ice, pour 1-½ oz. of favorite gin infused in a small cube of ginger for 15 minutes. Remove the ginger and add 1/2 oz. lemon juice. Top up the glass with ginger beer or ginger ale. Add 2 tbsp. frozen blueberries and lemon wheel. For 1.

Wild Blueberry Daifuku Mochi

Recipe courtesy www.wildblueberryassociation.ca.

1 cup wild blueberries

1 cup lima beans

1/2 cup brown rice syrup

1/2 cup cane sugar

1 C. salt

Dough:

1-1/2 cups glutinous rice flour

3/4 cup cane sugar

1/2 cup of water

Wash and soak the beans for 12 hours. Remove the skins. Place the beans in a saucepan with enough cold water, bring to a boil over medium heat. When it begins to boil, add 3/4 cup cold water. Again, bring to a boil, and again, add another 3/4 cup of cold water. Let the beans cook over medium heat for about 25 minutes and discard any foam. Strain the beans twice through a cheesecloth-lined colander.

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Add brown rice syrup, sugar and salt. Return the pan to medium heat. Blend beans with a hand blender to make a smooth paste; constantly stir the dough. Add wild blueberries.

Dough: Combine rice flour, sugar and water in a bowl. Transfer the dough to a kitchen towel (about 30 minutes). Transfer the hot mochi to a surface sprinkled with potato starch and let cool. Cut the dough into very small pieces, about 1/4 cup each. Brush excess starch from each piece. Flatten each piece with your hands into a thin circle. Carefully use each circle to wrap around a ball of bean paste and pinch it closed.

Lemon Blueberry Cottage Cheese Muffins

Cottage cheese makes these classic muffins super moist and tender. Recipe courtesy of eggs.ca. Makes 12 muffins.

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2 cups all-purpose flour

½ cup granulated sugar

2 tbsp. baking powder

½ tsp. baking soda

½ tsp. salt

Pinch of ground nutmeg

2 eggs

1 cup cottage cheese

1/3 cup unsalted butter, melted

1 C. lemon zest

3 tbsp. lemon juice

1 C. vanilla extract

1 cup blueberries

Preheat the oven to 400°F. Line 12 muffin cups with paper cups. In a large bowl, whisk together flour, sugar, baking powder, baking soda, salt and nutmeg. Put aside.

In another bowl, whisk together the eggs, cottage cheese, butter, lemon zest, lemon juice and vanilla.

Stir egg mixture into flour mixture until moistened; stir in blueberries. Divide batter evenly into prepared muffin cups. Bake for 20 to 22 minutes or until muffins are golden brown and tops spring back when pressed lightly. Place pan on wire rack; Let cool.

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Little Blueberry Skyscrapers

Delicious, nutritious and delicious; adapted from a recipe with permission from dairyfarmersofcanada.ca. For 4 people.

1/3 cup uncooked regular instant rolled oats

3/4 cup water

1/4 cup 2% ricotta cheese

1/4 cup cottage cheese

4 tbsp. Maple syrup

1/4 tsp. vanilla

1 cup fresh blueberries

Add 3/4 cup water to 1/3 cup rolled oats. Microwave oats for 2 minutes or until cooked through. Refrigerate.

Place 1 tbsp. ricotta cheese and 1 tbsp. Cottage cheese at the bottom of four transparent glasses.

Measure 1 tbsp. maple syrup and pour into each glass. Add 1 or 2 drops of vanilla in a small spoon, then pour into each glass. Using a small spoon, mix all the ingredients well. Measure 2 tbsp. rolled oats and spoon over cheese mixture in each glass. Spread rolled oats to cover cheese mixture. Add 1/4 cup blueberries over oats.