By Ginger Isham
This is our first season with blueberries and Mother Nature sure has cooperated! We have been enjoying them every day and in every way. As well as a great anti-oxidant, the consumption of blueberries keeps us looking young. I recently read an ad in a woman’s magazine that blueberries can actually help you lose tummy flab. They have an effect on how your body processes sugar in relation to fat storage.
I have created the following sauce for vanilla ice cream or your favorite berry ice cream.
4 cups blueberries, separated
1/4 cup sugar
2 teaspoons cornstarch
1/4 cup water
pinch of cinnamon or nutmeg
sliced almonds (optional)
Place 2 cups of blueberries, sugar, cornstarch, cinnamon and water in saucepan. Stir and cook over medium heat until thickened. Remove from heat and stir in rest of blueberries. Cool. Serve over ice cream and garnish with sliced almonds.
3 cups blueberries
2 tablespoons lemon juice (I omit this if none in house)
2/3 cup brown sugar
1/2 cup flour
1/2 cup quick-cooking oatmeal
1/3 cup butter, softened
3/4 teaspoon cinnamon
pinch of salt
Put blueberries in an 8-by-8-inch baking dish. Sprinkle with lemon juice. Mix the brown sugar, flour, oatmeal, cinnamon, salt and butter. Sprinkle on top of blueberries. Bake at 375 degrees for 30 minutes. Serve warm with cream or ice cream.
Fresh Blueberry Cream Cheese Pie
Make your favorite baked one crust pie shell or buy a pre-made one and bake according to directions. Pie shell should be cooled. Whip an 8-ounce package of softened cream cheese and add sugar to taste. Spread over bottom of piecrust. Sprinkle 2 cups of fresh blueberries over the cheese. Put 2 cups blueberries in sauce pan and add 1 tablespoon cornstarch, 1/2 cup sugar and pinch of cinnamon. Cook over medium heat, stirring until thickened. Remove from heat and cool. Pour over fresh berries and refrigerate for several hours. Serve with whipped cream, lightly sweetened.
Ginger Isham lives with her husband on a fifth generation family farm on Oak Hill Road.