Growing up, I wasn’t a big fan of blueberries. I would have store bought blueberry muffins, but that was about it.
Today, I absolutely LOVE blueberries. They are sometimes sweet, sometimes sour, but always delicious. And just recently, I found out they are very good for you, especially for diabetics. Here is more information that I found at Wikipedia about blueberries:
Blueberries, especially wild species, contain antioxidants which have been found to reduce the risks of some cancers. Researchers in Prince Edward Island have shown that the tannins in blueberries are very active at lowering a protein involved in metastasis of cancer, at least in isolated cells (Matchett and others, 2005). At the 2004 International Conference on Longevity, a group of researchers released details of a study that suggests certain compounds found in blueberries (and some similar fruits, including cranberries) have a significant impact in reducing the degradation of brain function, as in Alzheimer’s Disease and other conditions. Feeding blueberries to animals lowers stroke damage (Sweeney). Research at Rutgers has also shown that blueberries may help prevent urinary tract infections. Additional studies also found that blueberries were better at lowering cholesterol and lipid levels in the blood, which help alleviate and even reverse signs and symptoms of heart disease.
140 grams of fresh blueberries contain 3 g of fiber. Additionally blueberries are high in manganese (Mn) as well as vitamin k and have a very low glycemic load (3) in a single 155g serving, making it an ideal food for diabetics.
I have a couple of recipes that I use with blueberries: Blueberry Muffins and Blueberry Crumb Coffee Cake. The latter is my husband’s favorite recipe, so I will share it.
Blueberry Crumb Coffee Cake
1 1/2 cups all purpose flour (I always use unbleached; it’s better for you)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup butter, softened (you can use margarine, but I prefer butter)
1/2 cup sugar
1 egg
2 cups fresh or frozen blueberries
1/2 cup milk
TOPPING:
1/4 cup all purpose flour
1/4 cup packed brown sugar
1/2 teaspoon cinnamon
3 tablespoons butter
Preheat oven to 375 degrees. Mix flour, baking powder and salt on waxed paper. Cream softened butter and sugar in large mixing bowl until light and fluffy. Beat in egg.
Place blueberries in a bowl; dust with small amount of flour mixture. Toss to coat. Add remaining flour mixture and milk alternately to creamed mixture, mixing continually.
Gently fold blueberries into batter. For topping, mix flour, brown sugar and cinnamon in a small bowl. Cut in butter until crumbly. Spread batter into a greased and floured 8 inch square baking dish. Sprinkle topping over batter. Bake for 45 minutes or until topping is golden brown. Cut into squares. Serves 9.
Of course, eating blueberries by themselves is just as tasty