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Blue Food Energy: Blueberry (Vaccinium corymbosum)

By Gwen Nyhus Stewart

Blueberry Bread Pudding

3 cups (750 mL) milk

3 large eggs

5 to 6 cups day-old torn French or Italian bread or rolls

1 cup (250 mL) granulated sugar

1/4 teaspoon (1 mL) almond extract

1/2 teaspoon (2 mL) vanilla extract

1/2 teaspoon (2 mL) lemon zest, optional

2 cups (500 mL) fresh blueberries

3 tablespoons (45 mL) powdered sugar

Heat oven to 350° F (175° C). Butter an 11x7-inch (28x43 cm) baking dish. Whisk together the milk, eggs, sugar, flavourings, and zest. Add the bread and let stand for 10 to 15 minutes. Toss blueberries with powdered sugar then stir into the bread mixture. Pour into the prepared baking dish. Set the baking dish in a larger pan and set in oven. Add 4 cups (1 L) of very hot water to the outer pan. Bake for about 1 hour, or until the bread pudding is set and lightly browned on top. Serves 8 to 10.

Blueberry Cookies

Yield: 36 Cookies
2 cup (500 mL) flour (reserve 1/4 cup)
2 teaspoons (10 mL) baking powder
1/2 teaspoon (2 mL) sea salt
3/4 cup (175 mL) blueberries, fresh or frozen
1/2 cup (125 mL) shortening
1 cup (250 mL) sugar
1 1/2 teaspoons (7 mL) lemon rind, grated
1 egg
1/4 cup (50 mL) milk

Combine flour, baking powder, and salt. Coat blueberries with the reserved 1/4 cup (50 mL) flour (that will help prevent them from bleeding color into the dough). Stir in blueberries. Do not thaw if using frozen berries. Cream shortening until soft, gradually beat in sugar then lemon rind and egg. Add flour mixture alternately with milk, beating until smooth after each addition.
Drop from teaspoon onto greased cookie sheet. Bake at 375 F° (190° C) for 10-12 min or until lightly browned.

Blueberry Crisp

6 cups (1.5 L) fresh blueberries, washed

1/4 cup (50 mL) instant tapioca

1 tablespoon (15 mL) lemon juice

1 cup (250 mL) rolled oats

1/2 cup (125 mL) flour

1 1/2 teaspoons (7 mL) cinnamon

1/2 teaspoon (2 mL) sea salt

3/4 cup (175 mL) butter, melted

2/3 cup (150 mL) light brown sugar

1/3 cup (75 mL) granulated sugar

Preheat oven to 350° F (175° C). Combine the blueberries, tapioca and lemon juice in a large casserole dish. Mix well and let stand for at least 15 minutes. In a separate bowl, combine the remaining ingredients. Smooth the mixture over top of the berries, covering completely. Bake at 350° F (175° C) for 45 minutes.

Fresh Blueberry Sauce

2 cups (500 mL) fresh blueberries

1/3 cup (75 mL) sugar

1 tablespoon (15 mL) fresh lemon juice

1/4 teaspoon (1 mL) sea salt

1/2 teaspoon (2 mL) vanilla extract

Wash and crush blueberries; add sugar, lemon juice and salt. Mix well. In a small saucepan, bring blueberry mixture to a boil; boil 1 minute. Add vanilla. Chill.
Serve over puddings, cake, or ice cream

Freezer Blueberry Jam

3 cups (750 mL) blueberries, rinsed well

5 1/4 cups (1.25 mL) granulated sugar

1 tablespoon (15 mL) lemon juice

1 package powdered pectin

3/4 cup (175 mL) water

Crush berries in a large bowl; add lemon juice. Stir in sugar and let stand for 10 minutes. In a saucepan, mix pectin and water; bring to a full boil. Boil, stirring constantly, for 1 minute. Mix pectin mixture into fruit; stir for 3 minutes. Pour fruit mixture into freezer containers or small canning jars, leaving 1/2-inch (12.5 mm) headspace. Cover immediately and let stand at room temperature for 24 hours. Store in the freezer. Makes about 6 cups.

See Blue Coloured Foods in the Plants, Food Colours, & Recipes section of this web site, and http://www.gwenshealinggarden.ca/Recipes.htm for additional information about the healing properties of blue, phytonutrients, and recipes.

(See The Healing Garden: A Place Of Peace Chapter 7, Colour and Healing Energy, pages 63 for more information about what the colour blue means and Chapter 8, Colour Energy, Plants, and Recipes pages 80 – 83 for information about using blue in the garden and recipes.)

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