Kitchen Tips

In season with Food magazine: blueberries

Tantalise your tastebuds with the pop-in-the-mouth deliciousness of sweet, sharp blueberries. Recipes and styling by Sophie Gray.

By Sophie Gray

Need to know:

  • The best blueberries will feel heavy for their size and be dark blue with a slight whitish, silvery blush. They should deliver a tart but sweet taste.
  • Don't wash blueberries until you are ready to use, as the moisture will shorten their shelf life. You can store in an airtight container in the fridge. They also freeze well – place in the freezer in a single layer on a rimmed baking sheet overnight, before transferring into resealable plastic bags.
  • Blueberries pair well with more flavours than you may think. While lemon and mint are classically great combinations, consider rosemary, coconut, balsamic and banana. A handful of blueberries on the cheese board is also a guaranteed hit.
  • Be aware these little fruits can change colour with cooking and acidity. They often become green or even grey in an alkaline environment – such as bakes that are heavy in baking soda – but turn a more vibrant red when exposed to acids like lemon juice and vinegar.

Try these blueberry-inspired recipes from the Food Nov/Dec 2018 issue:

Treat yourself to a homemade weekend brunch with these divine blueberry danish pastries. They're simple to make but will add a taste of luxury to your morning.
Freshen up your summer with this incredible blueberry ice cream - an indulgent treat that cheesecake lovers will adore!
Cut yourself a piece of this gorgeous blueberry and almond cake for morning tea or dessert. It's beautifully moist and ideal for dairy-free cake lovers!
For more great ways to use blueberries in your cooking, click here!
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