Recipes   > Ingredient Archive   >  Blueberries

• Blueberry Nectarine Crisp
• Blueberry Gelato
• Blueberry Jam
• Blueberry Coffee Cake
• Blueberry Clafoutis
• Blueberry Muffins
• Fresh Blueberry Pie
• Blueberry Sauce
• Blueberry French Toast

A North American native, blueberries have featured in American cuisine since Colonial days. The best blueberries are wild ones you pick yourself. Anyone who has ever grabbed a pail and headed off to their secret blueberry patch knows one of the true joys of summer! Today, cultivated blueberries are widely available in markets; although these larger berries are plump and delicious, they generally lack the flavor intensity of their smaller wild cousins.

There are basically two types of blueberries in North America: lowbush and highbush. The former grow to about 1 foot in height in eastern Canada and northern areas of the US. These hardy plants thrive in peaty soil; their small, intensely flavored berries are usually marketed as wild blueberries. Typically these fresh berries are a local phenomenon available only for a very short time. Most frozen or canned blueberries are the lowbush variety. Highbush plants, which can reach up to 15 feet, have large berries and a milder, less distinctive flavor. Commercially cultivated berries are generally of the highbush variety; cultivated blueberries run about 500 to a pound versus 1,600 for the wild fruit, so labor expense is a key factor in their commercial viability.

Blueberry season runs regionally from late May through September, although cultivated berries from New Zealand now reach American markets during the winter months, ensuring a year-round supply. Color is the best indicator of ripeness and flavor; look for plump, dark blue berries with a silvery frost on their skins. This dusting or bloom is a sign of freshness. Avoid soft, shriveled or moldy specimens.

Once home, remove the blueberries from their container and pick over to remove stems and imperfect fruit. Do not wash the berries until you’re ready to use them. Store them in an airtight container in the refrigerator for up to 7 days. Blueberries freeze well; spread them in a single layer on a rimmed baking sheet and place in the freezer. When solid, transfer to airtight containers or zipper bags and keep frozen for up to 6 months. In most cases, frozen berries don’t need to be defrosted before use.