The wonderful thing about traditions is they help us hold on to the best of our past. Since the days when the colonists first landed, wild native blueberries have been a choice ingredient in traditional American cuisine.

Originally, blueberries were just a summer treat. But luckily, blueberries freeze well. So today we can enjoy these traditional American delights throughout the year.

Today, both wild and cultivated blueberries offer more than good looks and good taste. They are a good source of vitamin C, and one cup supplies nearly one-third of an adult's daily requirement. So enjoy these recipes in good health!


  • Blueberries are probably the easiest fruit to prepare and serve. There's no peeling, pitting, coring or cutting.
  • Fresh blueberries should be rinsed and drained just before serving.
Storage And Handling
  • Fresh blueberries are perishable and should be refrigerated. Fresh berries should be consumed within 10-14 days after harvesting.
  • Frozen blueberries should be stored at 0 degrees F. or colder. Properly stored, they will last up to two years.
Blueberry Sauce
blueberry sauce
  • 2 cups fresh or frozen blueberries, thawed if necessary
  • 1/4 cup each orange juice and water
  • 2 tablespoons sugar
  • 1 tablespoon cornstarch
  • 1/4 teaspoon grated orange peel
  • 1/8 teaspoon ground nutmeg
  • Dash salt

Combine all ingredients in saucepan. Cook and stir over medium heat 4 to 5 minutes or until thickened. Makes about 2 cups.

Preparation Time: Less than 15 minutes

Serving Tip: Serve on pancakes, waffles, blintzes, ice cream, puddings or pound or angel food cakes.

Blueberry Cheese Tart
  • 1-1/2 cups vanilla cookie crumbs
  • 6 tablespoons butter or margarine, melted
  • 1/8 teaspoon ground nutmeg
  • 1 package (8 oz.) cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs
  • 1/2 teaspoon each vanilla and grated lemon peel
  • Blueberry Topping

Combine cookie crumbs, butter and nutmeg. Press into 9-inch tart pan with removable bottom. Beat cream cheese, sugar, eggs, vanilla and lemon peel with electric mixer until smooth. Spoon into cookie crust. Bake at 375 degrees F. 15 minutes or until firm. Cool. Spread Blueberry Topping over cheesecake. Refrigerate several hours. Makes 10 to 12 servings.

Blueberry Topping: Combine 2 cups fresh or frozen blueberries, thawed in necessary; 1/4 cup each sugar and water; 2 tablespoon cornstarch and dash salt in saucepan. Cook and stir about 4 minutes or until thickened. Stir in 1 tablespoon lemon juice. Cook to lukewarm. Makes about 2 cups.

Preparation Time: About 45 minutes


Provided by Blueberries—MBG Marketing

This page originally published as a FoodDay article in 1997.

Copyright © 2007, Forkmedia LLC. All rights reserved.

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This page modified September 2007

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