There isn’t much better than fresh fruits. I love spring for all the fresh everywhere! Blueberries are just coming in season now. Depending on where they come from, the season for blueberries is long, like California which ends in late June or early July, while Michigan runs from July to Labor Day! I am using the column this week for some favorites that call for fresh blueberries.

Blueberries are sweet, nutritious and very popular. They are often called a ‘superfood’ as they are low in calories and very high in multiple nutrients. They are high in fiber, Vitamin C, Vitamin K and Manganese. They also contain iron, phosphorous, calcium, magnesium, potassium, zinc, folate, Vitamin B6 and antioxidants to name a few. These attributes make blueberries great for maintaining healthy bones, lowering blood pressure, improving mental health and memory and aids in healthy digestion just as starters.

When it comes to picking a good blueberry from the plant or from the store, it helps to know what to look for to get the best berries. You want blueberries that have a whitish colored coating to it. This is the bloom and is a natural protectant of the berry. If they are handled too much or get over ripe, this bloom will fade or be gone all together. It can also be washed off, but you want to make sure you are ready to use them before you wash it off as they will spoil much quicker without it. Size matters too. The bigger the berry, from my experience, the sweeter the fruit. And make sure the blueberries aren’t wrinkled. They are way past their prime if they have gone that far. One more thing to look for is the color, other than that whitish coating. Any blueberry that has pink on it was picked too soon and it will not be as good as the blue ones.

One more thing I must mention. You must be careful when mixing blueberries in almost any recipe. The natural dye will easily stain the dough. If you want that bright bluish purple color, then no problem. If you want the blueberry but not the color, coat the blueberries in dry flour first. This keeps them from sinking into the dough and keeps most of the natural juices contained unless you just completely squish the berry. Also if using frozen blueberries, they juice a lot more as they start to thaw. Try to use them before they are completely thawed or you will almost always have colored dough.

Pick up some blueberries this weekend either from the store or a farmer’s market and meet me in the kitchen. Then, enjoy this superfood in some easy recipes!

--- Baked Blueberry Oatmeal Cups 3 cups quick cook oats 1 tsp. baking powder 1 tsp. cinnamon ¼ tsp. salt ⅓ cup packed brown sugar 1½ cups milk 2 eggs ½ Tbsp. pure vanilla extract 2 Tbsps. honey 2 cups fresh or frozen blueberries 1 cup heavy cream 4 Tbsps. sugar Preheat oven to 375°F. In medium sized bowl, mix together oats, baking powder, cinnamon, salt and brown sugar. Set aside. In separate bowl whisk together milk, eggs, vanilla and honey. Combine wet and dry ingredients and gently stir in blueberries. Place about 2 heaping tablespoons of the oatmeal mixture into muffin cups and bake for 15-20 minutes or until liquid has been absorbed. Add heavy cream and sugar to clean bowl. Whip on high speed until stiff peaks form, about 5-7 minutes. (I like a little cream on my oatmeal, but this is optional and you can leave it off if you don’t want it.)

Recipe adapted from apple-of-myeye. com. --- Blueberry Orange Bread

2 cups all-purpose flour 1 cup sugar 1 tsp. baking powder ½ tsp. baking soda ¼ tsp. salt 1 egg ½ cup orange juice ⅓ cup water 2 Tbsps. unsalted butter, melted 1-2 tsps. orange extract, more or less to taste ¾ cup blueberries In large bowl, combine flour, sugar, baking powder, baking soda and salt. In another bowl, combine egg, orange juice, water, butter and orange extract. Add to dry ingredients just until combined. Fold in blueberries. Pour into greased and floured 8-in. x 4-in. x 2-in. loaf pan. Bake at 350°F for 6575 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes. Remove from pan to a wire rack to cool completely. (Or slice a few pieces off and eat while warm. YUM) Recipe adapted from peiwildblueberries. com. --- Blueberry Pancakes

2 eggs large 1½ cups buttermilk 2 tsps. pure vanilla extract 3 Tbsps. melted butter 1½ cups all-purpose flour ¼ tsp. salt 1 tsp. cinnamon 2 tsps. baking powder ½ tsp. baking soda 2 Tbsps. sugar 1 cup blueberries Heat large skillet over medium heat. Grease pan with oil or butter. When it’s hot enough, a drop of water will skitter across surface, evaporating immediately. Whisk together flour, salt, cinnamon, baking powder, baking soda and sugar and set aside. Whisk together eggs, buttermilk and vanilla until light and foamy. Whisk in melted butter. Add dry ingredients to wet ingredients, stirring just to combine. Don’t over mix, a few lumps are fine. Batter will be thick and that’s ok. If it is too thick to pour though, thin with 1-2 tablespoons of milk. Pour batter in 1/4 cupfuls onto prepared pan. Sprinkle 1-2 tablespoons blueberries on top. Cook pancakes until bubbles start to form on top and sides start to set, 2-3 minutes. Flip and cook for another 2 minutes, or until golden brown. Serve immediately with more blueberries, butter and maple syrup.

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Blueberry Oatmeal Cookies

1¼ cups all-purpose flour ¾ cup old fashioned oats ½ tsp. cinnamon ½ tsp. baking powder ⅛ tsp. baking soda ⅛ tsp. salt ½ cup unsalted butter, softened ⅔ cup sugar ¼ cup brown sugar 1 tsp. pure vanilla extract 1 large egg ½ cup white chocolate chips ½ cup blueberries Preheat oven to 350°F. Line baking sheet with parchment paper and set aside. In medium bowl, combine flour, oats, cinnamon, baking powder, baking soda and salt. In bowl of electric mixer fitted with paddle attachment, beat butter and sugars on medium-high until light and fluffy, about 2-3 minutes. Beat in vanilla and egg until well combined. Gradually add flour mixture to sugar mixture at low speed, beating just until incorporated. Gently fold in chocolate chips and blueberries. Drop tablespoons of batter onto prepared baking sheet and press down to flatten slightly. Place into oven and bake until edges are golden brown but center is still moist, about 7-8 minutes. Remove from oven and cool on wire rack.

Recipe from damndelicious.net.