The benefits of blueberries - The Independent

Are blueberries a safe and easy way to boost brain power? A study from Harvard researchers shows that eating berries could delay the cognitive decline and memory loss that come with aging. Researchers looked into data from a long-running health study of 122,000 nurses between the ages of 30 and 55 that started way back in 1976. Between 1995 and 2001, researchers began memory testing in 16,000 of these nurses who by this time were over 70 years old. The Annals of Neurology reports that the nurses who ate the most blueberries and strawberries delayed their memory decline an average of 2½ years.

In a news release from Brigham and Women’s Hospital, study author Dr. Elizabeth Devore, a researcher at the Channing Laboratory and professor at Harvard Medical School, said, “No other berry study has been conducted on such a large scale ... and over such a long period of time.”

The blueberry has been labeled a “super fruit” for its power to potentially lower the risk of heart disease and cancer, but could it be another weapon against Alzheimer’s disease? This fruit is loaded with antioxidants that could, scientists report, help prevent the devastating effects of this form of dementia. According to the Alzheimer’s Association, 5.3 million people in the U.S. suffer from this disease. By 2025, that number could rise to 7 million.

Needless to say, I’ve been eating blueberries almost daily since I heard this news. Whether you float them in a bowl of cream, bake them in a pie or simply devour them as you pick them, blueberries are a source of culinary joy with a fringe benefit – possibly delaying memory loss.

Local farmers report a bumper crop this year, and we cooks are finding new ways to prepare them. Blueberries make extraordinary desserts and simple preparations are often the most impressive. Try blueberries with maple syrup or brown sugar rather than white for a change in flavor, or go for this more luxurious presentation:

Blueberry Elegance

Fill chilled martini glasses with well sugared blueberries, sprinkle with either Cointreau or Grand Marnier, and top with a generous dollop of crème fraiche. Crème fraiche can be found in the dairy section of your supermarket or specialty food store. To make your own mock crème fraiche, combine equal parts of whipped cream and sour cream. Garnish with a mint leaf and three berries.

Blueberries In Whipped Cream

This is an old Pennsylvania country way to serve blueberries.

Ingredients

1 pint heavy cream or whipping cream, whipped

Maple sugar or granulated sugar to taste

1 pint chilled blueberries, picked over and washed

Directions

Sweeten the whipped cream with maple sugar, gently fold berries into the cream and divide among 6 chilled dessert bowls. Serve with crisp lemon cookies.

Blueberry Pie

We should never assume that everyone knows how to make blueberry pie. Novice cooks will be surprised at how easy this is, especially if you start with prepared pie crust dough. The addition of lemon heightens the flavor; the flour helps to prevent a runny filling, which could bubble up and overflow.

Preheat oven to 425 degrees.

Ingredients

4 cups blueberries

¾ cup granulated sugar

¼ cup flour

½ teaspoon lemon zest (grated lemon rind) yellow part only

1 tablespoon fresh lemon juice

¾ teaspoon cinnamon

1 box of 2 Pillsbury 9-inch ready-to-bake pie crusts, room temperature

Cream or milk

Sugar

Procedure

In a large bowl, combine blueberries, sugar, flour, lemon zest, lemon juice and cinnamon.

Unroll one of the pie crusts. Fit into the pie pan. Spoon in the berry mixture.

Unroll the second sheet of pastry. Fit over the filling; seal and flute the edges. Brush top with a thin coat of cream and sprinkle lightly with sugar. Cut several slits in the top crust and prick with a fork.

Bake in the bottom third of oven at 425 degrees for 20 minutes, then reduce heat to 350 degrees and transfer the pie to middle rack. Bake for 35 to 45 minutes or until golden brown. Allow to cool on a wire rack before cutting. Leftovers (if you have any!) can be refrigerated. Serves about 8.

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Blueberry Tip #1. During the winter months, rather than settle for inferior, flavorless fresh berries that have been trucked for thousands of miles, try Wyman’s frozen Maine Wild Blueberries or Dole’s frozen cultivated.

Blueberry Tip #2. If you’re not into making your own blueberry jam, you must try the brand Stonewall Kitchen. It’s so good, it actually tastes like homemade blueberry pie! You’ll find it locally at Belmont’s and Dave’s markets.

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