Blueberries are back in season, and there’s no better time to stock up on these flavorful, healthful little wonders.
One cup contains just 80 calories and a host of vitamins and minerals. Look for firm berries with smooth skin; a wrinkly blueberry isn’t fresh. Similarly, check containers carefully for white mold or juice pooling in the bottom; those are telltale signs the berries have been sitting too long.
Blueberries stay fresher longer if they’re refrigerated and kept in the original packaging. For best results, eat within seven days. Freeze or can any berries you won’t have time to nibble on… they hold up extremely well. And, you’ll thank yourself when you’re craving a summer snack midwinter!
Creamy tropical berry smoothie recipe
- 2 oranges, peeled
- 1 orange, sliced (optional garnish)
- 1 mango, pitted and peeled
- 2 whole bananas, peeled
- 1 pint blueberries
- 2 pints raspberries
- 1/2 cup nonfat Greek yogurt
- 1 can (11.8 fl oz) coconut water
- 1 cup ice
- Place all ingredients into a blender and process until completely blended.
- Pour the mixture into serving glasses. Garnish each glass with an orange slice, if desired.
Summer fruit parfait recipe
- 1/4 cup sugar
- 1/2 cup water
- 1/2 teaspoon vanilla
- 2 tablespoons honey
- 1 small (8-ounce) container low-fat vanilla yogurt
- 1 store-bought pound cake, cut into small cubes
- 2 cups fresh strawberries, hulled and quartered
- 1 cup raspberries or blueberries, or a combination of both
- 1 cup sliced peaches or nectarines
- Mint leaves for garnish
- To make the simple syrup, combine the water, sugar and vanilla in a small saucepan. Bring to a gentle boil over medium heat, stirring constantly until all the sugar is dissolved, approximately 3-5 minutes. Remove from the burner and set aside to cool.
- Combine the yogurt and honey in large bowl.
- To assemble the parfaits, place 1/4 cup of the cubed pound cake in the bottom of four glasses. Drizzle the simple syrup on top. Add a layer of strawberries and then a layer of yogurt. Repeat the last two steps, adding blueberries or raspberries and then a layer of yogurt.
- Top it all off with sliced peaches or nectarines and a final dollop of yogurt. Sprinkle with any remaining berries and top with a mint leaf.
Whole-wheat pancakes with blueberries & toasted almonds recipe
- 1-1/3 cups whole-wheat flour
- 1 cup all-purpose white flour
- 1/3 cup quick-cooking oats
- 1-1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 3 tablespoons sugar
- 1 teaspoon salt
- 5 tablespoons unsalted butter, melted
- 2-1/2 cups reduced-fat buttermilk
- 2 eggs, beaten
- Nonstick spray
- 1-2 cups fresh blueberries
- 1-2 cups slivered or sliced almonds, toasted
- Light maple syrup, to serve
- In a large bowl, combine the whole-wheat flour, white flour, oats, baking powder, baking soda, sugar, and salt.
- Slowly whisk in the butter, buttermilk and eggs until all ingredients are well incorporated.
- Heat the frittata pan over medium heat and grease the surface with some nonstick spray. Ladle the batter onto the surface to form one large pancake. Sprinkle with desired amount of blueberries and almonds. Once bubbles form on the top of the pancake, flip the pan over and cook on the other side for about 2–3 minutes.
- Remove from the pan and keep warm. Repeat with remaining batter. Serve pancakes with light maple syrup.
David Venable is QVC’s resident foodie and cookbook author.