Blueberries: Frugal and Healthy Tips

OK, by now, everyone knows that blueberries are one of the healthiest fruits available.  They’re chock full of wonderful antioxidants and phytochemicals, but most importantly are really tasty.  Everyone probably also knows that blueberries are relatively expensive, when compared by weight to many other fruits.  However, with blueberries right now in season in many areas, it’s a great time to take advantage of seasonal abundance of berries.  Other ways to enjoy berries in a frugal fashion are to serve blueberries with other fruits, such as nectarines and peaches, or as a part of a larger mixed fruit salad.  Finally, frozen blueberries are generally less expensive than fresh.  Frozen berries work particularly well in baked recipes, sauces, and smoothies.

Below are two of my favorite ways to enjoy blueberries.  For the crisp, I’ve lightened the dish from some other versions by cutting down on the sugar and having a high ratio of fruit to topping.  For those of you also trying similar measures, try making fruit dishes with less and less sugar (I normally try to go with 1/2 the amount of traditional recipes) over time. Oats and nuts give the topping texture, and the nuts are a great source of healthy fats.  I like to add a bit of lemon rind into the fruit to add to the complexity of tastes. When fruit is ripe and in season, the natural sugars are usually tasty enough, so for the syrup recipe, I prefer to use fruit juice and no added sugar.

Healthy Blueberry Crisp

4 cups blueberries, fresh or frozen
1/2 t grated lemon rind, optional
3 T brown sugar
1/4 cup rolled oats
2 T flour or gluten free baking mix
2 T chopped almonds or pecans
2 T butter, softened
dash of cinnamon

Stir blueberries and lemon rind, place in an 8×8 pan.  In a mixing bowl combine all of the dry ingredients, then cut the butter into the mix using a knife or fingers.  When the mixture resembles coarse crumbs, sprinkle on top of blueberries.  Bake in a 350 degree, preheated oven for about 30 minutes.

No Sugar Blueberry Syrup

2 cups of blueberries, fresh or frozen
1 cup apple juice
1 t cornstarch

Dissolve cornstarch in about 1/4 cup of apple juice, set aside.  In a heavy-bottom pan, place blueberries and remaining apple juice and bring to a boil.  Turn down heat, stir in cornstarch mixture.  Simmer gently for about 2 minutes. Remove from heat and let sit for a couple of minutes to thicken a bit.  Serve warm over pancakes, poundcake or ice cream.

posted at Frugal Friday, Food Renegade, Grocery Cart Challenge, Ultimate Recipe Swap, & Tempt My Tummy Tuesday