Bountiful Blueberries

Canada is the second largest highbush blueberry producer in the world and first when it comes to low-bush, or wild, blueberries. Blueberry production makes up to 59 per cent of all fruit grown in the country each year. The lowbush plant itself is native to North America, favouring the dry, rich, acidic soils of Eastern Canada, primarily through much of Quebec and the Maritimes. The cultivated or highbush varieties, which are hybrids of wild plants, were first planted in North America in the early 20th century and are predominant on farms and u-picks for the easy picking height of the plants and large, plump berries.

Various studies have linked blueberries to health benefits, including increased heart health, reduced growth of some cancers, increased insulin response and benefits to brain health and memory loss. Rich in antioxidative anthocyanins, the pigment responsible for the blue colour, the blueberry is also high in vitamin C with a half-cup serving providing 10 per cent of the recommended daily dose. Naturally sweet without being high in calories, they are also an excellent source of dietary fibre.

But we like them because of how they taste. Although frozen locally grown blueberries are accessible year-round, some- thing changes when July comes along and we can drop in to a grower to pick our own or buy a pint at the farmers’ market. We’ve all had that experience of making it home with blue- stained hands and only half of our haul left because we were unable to overcome the desire to pop the raw, plump and juicy beauties straight into our mouths. For the berries that do make it home, we often rely on the comforting and tried- and-tested recipes for muffins, cakes, pies, jams or smoothies. The blueberry is, however, a versatile ingredient just as suitable for savoury dishes as for sweet.

When cooking with blueberries, keep that natural bloom on them by washing only before use. Blueberries can turn green during cooking, brought on by additions of alkaline substances such as baking powder. Besides the fact that lemon zest or juice tastes great with blueberries, the acid will help bring things back into balance. Making sure any dry ingredients are well mixed will also help. Don’t be afraid to experiment with flavours. Blueberries pair naturally with lemon, but bay leaf, thyme, lavender and even basil also bring out the best in this berry. And while the classics will always have a place in our hearts, here are some new ways to make the most of this bountiful gift.