Seasonal Ingredient of the Week: Blueberries
A punnet of blueberries is a dangerous thing: ideas of fruity muffins, blueberry pancakes and creamy smoothies spring to mind, the reality? Half the punnet's gone before you decide how to use them, the rest doesn't tend to last until the mixture is made. Irregardless, they still make it into our top three favourites. They make the perfect snack, add a sweet note without overdoing it on the fructose levels and work so well in bakes, cakes and sweet treats.
There's so many types of blueberry to choose from, but British grown tend to be the Duke variety, in season from June through to September. Other varieties grown in warmer climes see us through the colder months too, but nothing beats the taste of locally grown. For the best, look for firm, dark blueberries avoiding any that look bruised or a little on the squishy side.
- Blueberry pancakes are a weekend staple. Mush the berries with a fork slightly then add to your pancakes mix. Top with fresh blueberries, coyo and a drizzle of honey.
- Bake them into cakes, muffins and bakes too. We particularly love almond and pistachio muffins studded with fresh blueberries
- They also work great for a sugar free cake - blend blueberries and add to chocolate cake for a natural sweetener and a fudgy bake
- Raw desserts and blueberries are a good match too. Blend blueberries and swirl with cashew cream, coconut cream or tofu then put on your favourite raw base and freeze - perfect for summer!
- And of course, smoothies. Frozen banana, blueberries, spinach and almond mylk is a staple go to.
- Blueberry tarts and crumbles aren't as popular as other options, but they should be! Just cook your blueberries with a little honey or maple, then add to a pie crust (or a galette... much easier!) or add a crumble topping and bake
- They also go well in salads - just cut in half and mix through your favourite leafy greens before adding all the salad staples... hummus, tahini dressing, all the veggies.