July is almost over, but it’s not too late to enjoy some fat, juicy, delicious blueberries for national blueberry month! Did you know that over 18,000 acres of blueberries are grown in Michigan, the largest blueberry-producing state in the U.S.? Michigan grows more than 20 varieties. They are a favorite at farmer’s markets, and in regular grocery stores, too.

Blueberries are considered a super food. They are the fruit that is highest in antioxidants, and are an excellent source of Vitamin C and fiber. They are also a good source of Vitamin A and iron.

Eat fresh blueberries within a week after purchasing. Store berries in the refrigerator in a covered container. Do not wash until ready to eat. For long-term storage, place completely dry berries on a cookie sheet in the freezer. Once frozen, transfer to a plastic freezer bag or container.
Below is a recipe for those watching their sugars and carbs. You can have your blueberry cheesecake and eat it too!

Blueberry cheesecake for carb counters

From the U.S. highbush blueberry council

Ingredients

2 tablespoons dry breadcrumbs*

3 packages (8 ounces each) cream cheese

2 eggs

2 tablespoons milk

2⁄3 cup granulated non-nutritive sweetener

1 tablespoon vanilla extract

Sour Cream Topping, recipe follows

Blueberry Sauce (recipe follows)

Instructions

Preheat oven to 375°F

Spray bottom and side of a 9-inch pie plate with vegetable cooking spray

Sprinkle with breadcrumbs and tilt to cover evenly

In a large bowl, with an electric mixer, beat cream cheese, eggs, milk, granulated sweetener and vanilla until smooth

Carefully pour into crumb-coated pie plate

Smooth top

Bake until set in the center, 18 to 20 minutes

Cool 10 minutes

When pie is set, spread the Sour Cream Topping over the top

Bake 7 minutes longer

Cool to room temperature on a wire rack

Chill until cold

Serve with Blueberry Sauce

Sour Cream Topping

In a small bowl, stir 1 cup sour cream, ¼ cup granulated non-nutritive sweetener and ½ teaspoon vanilla extract

Blueberry Sauce

In a medium-size saucepan, over medium heat, stir 2 cups fresh or frozen blueberries with 2 tablespoons granulated non-nutritive sweetener and 1 tablespoon each lemon juice and water until berries are soft, about 5 minutes

Chill

Quick notes

Per portion (including 1-½ tablespoons blueberry sauce): 413 calories; 13 g carbohydrate; 36 g total fat (22 g saturated fat); 1 g fiber

* Note: Breadcrumbs are optional If made without breadcrumbs, subtract 1 gram carbohydrate per portion

Number of servings (yield): 8