Delicious Recipes for National Blueberry Month
Did you know that July was National Blueberry Month? The U.S. Department of Agriculture made it official back in 1999, but berry lovers and good cooks have always known that the best time for any fresh food is at the peak of its season when the produce is plentiful and bursting with flavor; for blueberries that’s the month of July. You probably already have a favorite recipe for blueberry pancakes
and muffins, but the tiny blueberry is so versatile and delicious it’s inspired countless other great recipes for both sweet and savory dishes.
Glazed Lemon-Blueberry Bread
Great for company, summer picnics or brunch at home with the family, this quick bread is simple to prepare and is a definite upgrade from the usual blueberry muffin.
- 1 ½ cups plus 1 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- ½ cup butter, room temperature
- ¾ cup raw or granulated sugar
- 2 tablespoons lemon juice (reserve one tablespoon for glaze)
- 1 ½ tablespoons lemon zest (reserve ½ teaspoon for glaze)
- 3 eggs
- ½ cup cream
- 1 teaspoon pure vanilla extract
- 1 cup fresh blueberries
- ½ cup confectioner’s sugar (for glaze)
Butter and flour a 9×5 inch loaf pan and preheat the oven to 350 degrees. Sift together the dry ingredients in a small bowl (except the confectioner’s sugar and 1 tablespoon of flour). Toss the blueberries in the extra tablespoon of flour to coat and set aside; this will keep the juice from bleeding into the batter as you mix.
Whisk together the wet ingredients (except those reserved for the glaze) and slowly add the dry ingredients. Stir until all is well incorporated and then gently fold in the blueberries to evenly distribute them through the batter.
Bake for approximately 50 minutes or until a toothpick inserted into the center of the loaf comes out clean. Cool on a rack for 10 minutes and turn the loaf out of the pan onto a serving dish.
Whisk the reserved lemon juice, lemon zest and the confectioner’s sugar until it makes a smooth glaze, adding a drop or two more of juice if needed. Drizzle the glaze over the loaf with a fork, and your lemon-blueberry loaf is ready to enjoy.
What summer gathering is complete without chips and salsa? Blueberry salsa is a fresh change from the same old thing and it still provides that touch of heat you want from a good salsa.
- 3 cups fresh blueberries, coarsely chopped
- 3 tablespoons chopped cilantro
- 1 large or 2 small jalapeño peppers, cored, seeded and finely chopped
- ½ cup red pepper, finely chopped
- ½ cup sweet white onion, finely chopped
- 2 tablespoons fresh lemon or lime juice
- 1 teaspoon kosher salt
- Black pepper to taste
Fold all ingredients together until well mixed. This salsa can be eaten immediately, but is best after being covered and chilled for 2 to 8 hours. If a watery liquid forms in the bottom of the bowl, simply drain it before serving.
Blueberries are considered one of the new “superfoods” that everyone should include in their diet in order to receive the necessary amounts of healthful anti-oxidant vitamins, especially C and E, as well as phytonutrients, which are important to cellular health and may help prevent some cancers. Enjoy these healthful fruits during National Blueberry Month and all the other months of the year to boost your health and add a delicious twist to your favorite recipes.