Blueberry

Blueberries are small, juicy berries with a gently sweet flavour and a fresh, lightly herbal note. They’re great eaten as they are, and just as good in breakfast bowls, baking, desserts and sauces.

Latin name: Vaccinium corymbosum
Origin: North America
Height: around 1–2 m
Flowering period: May–June
Lifespan: perennial

Description

Blueberries grow on a woody shrub in the Vaccinium genus. In shops, they’re usually cultivated highbush blueberries, which are larger and juicier than their wild relatives. Their skin is deep blue with a pale bloom, while the flesh is often light-coloured and wonderfully juicy when fully ripe.

In the kitchen

Blueberries are softly sweet with a fresh lift. They pair beautifully with yoghurt, quark-style soft cheese, oats and granola, as well as lemon, vanilla, cinnamon and nuts. In muffins, pancakes and tarts they hold their shape while adding bursts of colour and flavour. They can also shine in savoury dishes, for example in a salad with goat’s cheese, or as a quick compote alongside game or roasted vegetables.

Storage & preparation

Store blueberries unwashed in the fridge, ideally in a ventilated punnet or loosely covered container. Wash only just before eating and let them drain well to keep them firm. For freezing, spread them out in a single layer first, then transfer to a bag or box. Frozen blueberries are perfect for smoothies, coulis, compotes and baking (add them frozen to reduce “bleeding”).