Blueberries are perfect fresh, just savor their juicy flavor.
Penny-size generally, the indigo blue, pumpkin-shaped fruit is sweet or tart, depending on ripeness.
Blueberries are a popular ingredient added to cobblers, salads, dressings, drinks, oatmeal, yogurt, cottage cheese, breads, and desserts like homemade ice cream. Or the refreshing smoothie - a fourth of a cup for those who measure and a handful for the rest- of blueberries, one frozen banana, four cups of water or milk, a dash of cinnamon and honey to taste, add ice for desired thickness. Add any other fruits and vegetables that are on hand or sound like a good blend.
Blueberries are only 80 calories per cup, a fact available at the online site http://www.blueberrycouncil.org/health-benefits-of-blueberries/blueberry-nutrition, along with the health benefits like being a source of manganese and Vitamin C and phytonutrients known as polyphenols which have antioxidant and anti-inflammatory properties that lesson the inflammatory process related to cardiovascular disease and cancer.
The blueberry website also has an excellent collection of recipes, activities for kids, chef and school recipes, a blog, history, tips for planting to cooking and other facts.
One of the site's recipes is for Blueberry Maple Bake:
1 loaf/14 oz. - egg challah or other white bread
4 oz. - reduced-fat cream cheese
2 C. - fresh or frozen blueberries, divided
8 - eggs, beaten
1/4 C Milk
Preheat oven to 350°F. Grease 9-x-9-2-inch baking dish. Remove crusts from bread, cut in 1-inch cubes, and cut cream cheese in small cubes. Place half of the bread cubes in the dish, scatter cream cheese cubes and 1 cup of blueberries over the bread. Top with remaining bread cubes and blueberries. In a bowl combine eggs, milk, maple syrup and butter, then carefully pour over bread mixture. Cover with aluminum foil if edges brown too much. Bake about 1 hour - until a knife inserted in the center comes out clean. To serve, cut in squares. Accompany with additional maple syrup, if desired.