Blueberry recipes often call for a specific number of cups of berries. Fresh blueberries, however, are usually sold in pint or quart containers. When shopping, keep in mind that a pint of blueberries equals two cups and a quart equals four cups.
The pigment that gives blueberries their luscious blue tint may shift during cooking. Lemon juice, vinegar, and other acids may change the berries’ color from blue to red. If the recipe is too alkaline – for example, if hard water or too much baking soda is used – the yellow pigments, anthoxanthins, in blueberries can turn them a greenish blue. If a color shift occurs when you cook with blueberries, make a note of the change and try adjusting the acids and alkalis the next time you prepare that recipe.
Did you ever eat a blueberry muffin or pancake that was blue through and through? The batter turns blue when blueberries are added before all the other ingredients are blended or when the batter is stirred to briskly. For golden brown blueberry muffins sans blue streaks, gently stir in the blueberries after all the other ingredients are blended. When it comes to pancakes or waffles, pour the batter onto the griddle, then add the blueberries.
Blueberries are delicious plain or fancy. A super-easy way to enjoy this all-American fruit is just to grab a handful! It’s a snap to toss these delectable spheres into cereal, add them to muffins, or blend them with yogurt to make a smoothie. They’re a sure-fire hit in the Blue-Nana Stuffed French Toast and Blueberry Orange Sauce. No matter how you serve them, blueberries are a delicious way to pump up the nutrients in your diet!