If not for the fact that they have only 80 calories per cup and hardly any fat at all, or that a serving packs in roughly a quarter of your daily vitamin C requirement, then embrace blueberries through the end of July because – that’s right, you guessed it – it’s National Blueberry Month.
Fact: As published by the U.S. Department of Agriculture, did you know that blueberries are actually a native North American fruit produced in as many as 35 states? With their harvests peaking in July, it’s no wonder why we take this special summer month to celebrate the antioxidant-packed fruit.
While picking them out of the container one by one can be delicious in its own right, there are lots of ways to get creative with blueberries while adding an even bigger nutrition-punch. Here are some of our favorite recipe finds; feel free to leave your own suggestions in the comments below too!
King Salmon with Blueberry Sauce. The combination of flavors in this decidedly exotic entrée obviously caught our attention when recently posted in The New York Times. To cut the otherwise cloying nature, this author-turned-chef simmers her fruit in white wine and vinegar to create a sweet-and-sour Italian-inspired glaze.
Blueberry Crumble Cake. Women’s Health calls this one a “cheat” recipe, but we love it any day of the week—in moderation, of course. The recipe comes from Barefoot Contessa at Home, and offers a scrumptiously light option for your next summer picnic.
Vanilla Chia Pudding Topping with Blueberries. Adapted from Martha Stewart Living, Zeel Nutrition Expert Laura Cipullo recently posted a recipe on her blog, Mom Dishes It Out, for vanilla chia pudding, a healthy dessert option that we think compliments the blueberry’s sweet flavor wonderfully.
DIY Blueberry “Cereal” Bowl. When asked for the best ways to eat blueberries, Zeel Twitter follower @KimJordanAllen responded, “Raw—in whole-fat coconut milk.” Yum! Need a little crunch? Add a handful of Kashi to the mix for a vegan breakfast delight.
Wild Blueberry Cornmeal Pancakes. For a heart-healthy take on the age old stack, check out these wild blueberry cornmeal pancakes from Runner’s World. Substitute frozen for fresh blueberries purchased from your local farmers’ market, and fuel yourself for your next sweat session.