A Blueberry A Day

Blueberries continue to generate increased interest for their potential health giving properties. According to research currently underway at the USDA Human Nutrition Research Center on Aging at Tufts University, blueberries top the list of some 40 fruits, juices, and vegetable in their antioxidant activity. Concord grape juice is next on the list with about two thirds of the antioxidant activity of blueberries followed by strawberries, kale, and spinach.

Blueberries are just now being recognized for their high antioxidant activity due to sophisticated new techniques for studying the antioxidant properties of food. The NABC (North American Blueberry Council) is in contact with researchers at Tufts University and will continue to monitor the progress in this area.

Blueberries have long been prized as a great tasting and value added fruit. The fact that blueberries are low in calories, virtually fat free, a good source of fiber, and now found to be high in antioxidants makes the blueberry an even more attractive fruit to the consumer and industrial user both here at home and abroad.

(Article courtesy of the North American Blueberry Council)

Chef Bill’s Blueberry Cobbler

Yield: Serves 4 to 6

3/4 stick (6 tablespoons) unsalted butter

1 cup all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon freshly grated nutmeg

1 cup sugar

2/3 cup milk

2 cups blueberries (about 11 ounces)

Accompaniment: whipped cream or vanilla ice cream

Preheat oven to 375°F.

In an 8-inch square or other 2-quart baking dish melt butter. Into a bowl sift together flour, baking powder, salt, and nutmeg and stir in sugar until combined well. Add milk and whisk batter until it is just combined. Pour batter into melted butter; do not stir. Pour berries into center of batter; do not stir. Bake cobbler in middle of oven 40 minutes, or until cake portion is golden and berries exude juices.

Serve cobbler warm or at room temperature with whipped cream or ice cream.