By Vicky Babcock

In early America, Native Americans traded “star berries” to colonists who believed them to be some form of bilberry, a fruit found in the United Kingdom. While similar and likely related, blueberries are native to North America. Blueberries, with the highest anti-oxidant content of all fresh fruits, are an excellent nutritional choice in your diet. Heart healthy, vision aid, memory aid, cancer preventative (consumption of blueberries has been found to reduce the risk of colon cancer and ovarian cancer), anti-depressant, and anti-aging agent—blueberries may very well be that fountain of youth so sought by Ponce de Leon! Blueberries can aid in the prevention of cell-damage, lower cholesterol and reduce body fat, reduce digestive inflammation and prevent infection.
It was said during World War II that RAF pilots consumed bilberry jam to improve their night vision. While this has since been proved to be false—a story created by the Brits to confuse their enemies when radar was first used—it was plausible because consumption of bilberries, as well as our native blueberries, can prevent or delay age related ocular problems such as macular degeneration, cataracts, myopia  and dryness and infections, especially those pertaining to the retina.
While claims of improved night vision have been made, we could find nothing to support this. Even so, blueberries are a nutritional powerhouse that should not be ignored.  Eat these tasty treats fresh or straight out of the freezer, add them to cereals or pancakes, or try any number of recipes found on the net. Remember, the darker the berry, the more antioxidant and other nutritional value.

Blueberry Sorbet

Ingredients:
2/3 cup granulated sugar
1/3 cup whole lemon verbena leaves or lemon balm (optional)
1 pound frozen blueberries
1/3 cup fresh lemon juice
2 Tablespoons lemon-flavored rum (optional)
Preparation:
Process sugar and lemon verbena in food processor or blender for about 30 seconds.   Add blueberries and process an additional minute.  Add lemon juice and rum:  process until smooth.  Serve immediately or freeze in a covered freezer container.
Yield: 4 servings. 

Per Serving: 209 calories; 0.4 g fat (0 g saturated fat; 2 percent calories from fat); 50 g carbohydrates; 0 mg cholesterol; 7 mg sodium; 0.9 g protein; 2.9 g fiber.
Brought to you by Solon Market located at 15185 Algoma Avenue.  For more information call 616-696-1718.  Like us on facebook for updates.

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