Blueberries are a great snacking choice, not only for their delicious flavor and versatility in recipes, but because they are a nutritional powerhouse!
Low in fat and calories, high in fiber and Vitamin C, blueberries are rich in antioxidants. Eating 1/2 cup of blueberries daily provides antioxidant activity that has been shown to help protect against the effects of aging, including heart disease, arthritis, and short-term memory loss.
Availability: Early July - Late August
Choose firm berries when picking.
Fresh-picked berries can be stored up to a week in your refrigerator if stored in a covered container. Do not wash berries until you are ready to use them.
Frozen berries will retain their flavor for up to two years. For best results, we recommend keeping berries as dry as possible before freezing. Do not add sugar before freezing berries. To freeze berries individually, lay them out on a flat tray, freeze, then place frozen berries in container and store in freezer.
For best results when baking with frozen blueberries, lightly dust unthawed blueberries with flour before stirring into batter.
1 1/2 cups pastry flour, sifted
2 1/2 teaspoons baking powder
3 tablespoons sugar
3/4 teaspoon salt
1 egg, beaten until light
3/4 cup milk
3 tablespoons melted butter
1/2 cup Lyman Blueberries
Mix all ingredients.
Head griddle or frying pan; Add vegetable oil (2 tablespoons); heat until hot. Drop batter by spoonful. Turn with spatula when browned.