July was proclaimed National Blueberry Month by the United States Department of Agriculture on May 8th, 1999. Blueberries are grown in 35 states in the US, and the United States produces over 90% of all of the blueberries in the world.
Blueberries have many health benefits. According to the New England Journal of Medicine, the Rutgers Blueberry Cranberry Research Center in Chatsworth, N.J. found that blueberries help prevent infections in the urinary tract in much the same way that cranberries do. They may also help to prevent macular degeneration according to Ronald L. Prior, Ph.D., director of the USDA.
Blueberries are loaded with antioxidants that lower your chance of getting cancer and heart disease. Just three and a half ounces of blueberries are equivalent to over 1700 International Units of vitamin E.
Fresh blueberries can be substituted for canned blueberries.
If a recipe calls for a can of blueberries, you may make your own by using 2-1/2 cups of fresh blueberries, 1 tablespoon of corn starch, 1-1/2 teaspoons of lemon juice, 1/8 cup of water. Cook until thickened and clear. Cool before using as a substitute.
Blueberry Ice Cream
4 cups fresh or frozen blueberries
2 cups sugar
2 tablespoons water
4 cups half-and-half cream
2 teaspoons Watkins Vanilla Extract
In a large saucepan, combine the blueberries, sugar and water. Bring to a boil. Reduce heat; simmer, uncovered, until sugar is dissolved and berries are softened. Strain mixture; discard seeds and skins. Stir in cream. Add vanilla. Cover and refrigerate until cold.
Place in freezer container and freeze according to manufacturer’s directions. Refrigerate remaining mixture until ready to freeze. For firmer ice cream place in freezer for 2-4 hours before serving. Yield: about 1-3/4 quarts.
Blueberry Ice Cream Topping
2 cups fresh or frozen blueberries
1 tablespoon water
2 tablespoons sugar
Pinch salt
1/2 teaspoon cornstarch
1 teaspoon cold water
1-1/2 teaspoons lemon juice
1/4 teaspoon Watkins Vanilla Extract
1/8 teaspoon Watkins Ground Cinnamon
Ice cream
In a saucepan, combine the blueberries, water, sugar and salt; cook and stir over low heat until sugar is dissolved. Bring to a boil. Reduce heat; simmer, uncovered, for several minutes or until the berries burst. Combine cornstarch and cold water until smooth; stir into hot blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in the lemon juice, vanilla and cinnamon. Serve over ice cream. Yield: 1-1/4 cups.
Blueberry Crisp
For the filling
6 cups (3 pints) blueberries
1/2 cup sugar
1 tablespoon cornstarch
1 teaspoon fresh lemon juice
1/4 teaspoon coarse salt
For the topping
3/4 cup all-purpose flour
1/2 cup rolled oats (or chopped nuts, such as almonds)
1/2 teaspoon Watkins Baking Powder
1/2 teaspoon coarse salt
3 ounces (6 tablespoons) butter, softened
1/3 cup sugar
Preheat oven to 375 degrees F.
Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish.
Make the topping: Stir together flour, oats, baking powder, and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps
Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving
Blueberry Bars
1/2 cup slivered almonds, toasted
2 cups all-purpose flour
3/4 cup confectioners’ sugar
1 1/2 teaspoons Watkins Baking Powder
1/2 teaspoon coarse salt
3/4 cup (1 1/2 sticks) butter , cold, cut into pieces
1 large egg
1 large egg yolk
3/4 teaspoon Watkins Vanilla Extract
1 1/2 cups blueberry jam
Almond-Coconut Granola (recipe follows)
Line a 9-by-13-inch baking dish with foil, allowing a 2-inch overhang. Coat with Watkins Cooking Spray. Set aside.
Process almonds in a food processor until finely ground. Add flour, sugar, baking powder, and salt; pulse to combine. Add butter; process until mixture resembles coarse meal.
Lightly beat egg, egg yolk, and vanilla in a small bowl. With processor running, add egg mixture; process just until clumps form. Pat dough into bottom of dish; refrigerate until firm and cold, about 30 minutes.
Preheat oven to 350 degrees F. Prick dough all over with a fork. Bake until edges are golden, about 25 minutes. Let cool on a wire rack.
Spread jam over crust; top with granola. Bake until jam is bubbling and granola topping is browned, about 30 minutes. Let cool on wire rack. Lift out, and cut into 2-inch squares.
Coconut Almond Granola
3 tablespoons canola oil
3 tablespoons honey
1/4 teaspoon Watkins Almond Extract
2 cups quick-cooking oats
1/2 cup flaked coconut
1/4 cup sliced almonds
In an ungreased 1-1/2-qt. baking dish, combine the oil, honey and extract. Stir in the oats and coconut. (Mix and place on jelly roll pan for crunchier granola.)
Bake at 350° F for 15-20 minutes or until golden brown, stirring occasionally. Stir in the almonds. Cool. Store in a covered container. Yield: 3 cups.
Enjoy!
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