.00 l blueberries
Blueberries are rich in anthocyanins and other polyphenolic antioxidants, fiber, and vitamin C, while remaining low in calories (approximately 57 per 100g). They are also a modest source of vitamin K and manganese.
About
Blueberries are small, round berries from plants in the genus Vaccinium, native to North America but now cultivated worldwide. These berries are characterized by their deep blue to purple skin, pale waxy bloom, and sweet-tart flavor with subtle floral notes. The fruit measures approximately 8-15 mm in diameter and contains numerous tiny seeds. Commercial cultivation primarily focuses on highbush varieties (V. corymbosum), which yield larger berries suited to mechanical harvesting, though wild lowbush (V. angustifolium) and rabbiteye (V. ashei) varieties remain significant in certain regions. The flavor intensity and sugar content vary considerably by cultivar and growing conditions, with sun-ripened berries exhibiting greater sweetness and complexity than those harvested in shaded conditions.
Culinary Uses
Blueberries are used extensively across sweet and savory applications. In North American and Northern European cuisine, they feature prominently in baked goods including muffins, pies, and tarts; as a component of breakfast dishes such as pancakes and oatmeal; and in jams and preserves. They are consumed fresh as snacks or dessert components, incorporated into smoothies and beverages, and used in sauces accompanying meat dishes such as venison and duck. In contemporary cuisine, blueberries also appear in savory applications including salads and grain-based dishes. Their acidity and mild astringency make them compatible with both cream-based and fruit-forward flavor profiles, while their delicate structure requires minimal cooking to preserve texture.