April 19, 2018

What’s Cooking? Blueberry Time!

By Lucy McCullough

Good picking and good eating

Blueberry picking is a fun summertime activity. Blueberries are known as a superfood that is low in calories, loaded with vitamin C, vitamin K and manganese. If you don’t have the time to pick them yourself, there are plenty of local blueberries available in the grocery store, at farmers’ markets or vegetable/fruit stands.

Eating them fresh out of a bowl, in a smoothie or in a salad; baked in a pie, tart, blueberry buckle, muffins or in pancakes is a seasonal treat. I also like to freeze several two-cup portions in baggies for a fresh taste during the winter months.

For breakfast, the blueberry sauce is great on pancakes, waffles or French toast. If there are any leftovers, the sauce goes well with yogurt and on ice cream.

Blueberry Sauce

In a saucepan, combine:

1 cup blueberries

3/4 cup water

1/2 cup sugar

Simmer for 7 minutes.

Add:

1 teaspoon lemon juice

1 tablespoon cornstarch, mixed with ¼ cup water

1 cup blueberries

Simmer another 3 minutes.

“Let’s eat!”

Lucy McCullough and her husband, Jim, started Catamount Family Center on the family farm in 1978 and have been operating Catamount Bed and Breakfast since 1996.

Comments

  1. DiannV says:

    In reading this recipe, I noticed that one ingredient is missing from the list of ingredients but is noted in the directions. The missing item is oat bran–how much should be included?? Or is this the same as “oat flour”?

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