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Blueberries

Fruits · Berries

Blueberries

Small, round, dusky-blue berries; sweet and mild, for muffins, pancakes, smoothies and breakfast bowls.

Also called: blueberry, bilberries, yaban mersini

A kind of berries

11 recipes with it

Photo: The original Uploader was Oven Fresh at English Wikipedia, via Wikimedia Commons (public-domain)

What it is

Blueberries are small, round berries with deep blue skin, a pale silvery bloom and a little crown on top. Inside they are pale green-white and juicy. European bilberries look similar but are smaller, darker throughout and more intense. Blueberries hold up better in baking than raspberries.

Vaccinium corymbosum

How it’s used

  • Folded into muffins, pancakes and cakes
  • Scattered over porridge and yogurt
  • Blended into smoothies
  • Cooked into compote and pies

Characteristics

Taste
Sweet and mild with a gentle tartness.
Texture
Firm skin that pops, juicy inside.
When cooked
Toss in a little flour before folding into batter so they sink less; frozen ones can tint batter purple.
Sold as
fresh, frozen, dried
Cooking uses
Usually eaten raw, Suitable for baking

Storage

Refrigerated. Refrigerate unwashed and use within about a week; freeze spread out on a tray then bag.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
57 kcal
Protein
0.74 g
Carbohydrate
14.49 g
Fat
0.33 g
Fibre
2.4 g
Sugars
9.96 g

USDA FoodData Central: Blueberries, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

Related ingredients

Recipes with blueberries

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