by Frieda

Created on: May 14, 2008   Last Updated: August 13, 2009

Not every berry has got the name from its color but blueberries are the lucky ones.They derive their name from the chemical they contain that makes them blue.Anthocyanins mean "plant" and "blue" in Greek. Blueberries have been known to the world for mere 4 centuries but the Native Indians could taste their delights for many years beforehand.Some of the first recipes came from the North America, blueberries with milk,sugar and spice. Blueberry corn bread was a favorite to Iroquois, as was adding stewed blueberries to roasted duck. Many studies have been carried out on blueberries in the recent years.The nutritional value and health benefits of these tiny berries are enormous! Per 100g of blueberries (3,5oz) they contain: Carbohydrates - 14,5g Fat - 0,33g Protein - 0,74g Thiamin(Vit.B1) - 3% (from the Recommended Daily Allowance) Riboflavin(Vit.B2) - 3% Niacin(Vit.B3) - 3% Pantothenic acid(Vit.B5) - 2% Vitamin B6 - 4% Vitamin C - 17% Vitamin E - 40% Calcium - 1% Iron - 12% Magnesium - 2% Phosphorus - 2% Potassium - 2% Zinc - 2%

Blueberries are the richest sources of antioxidants of fruit and vegetables that have been studied.Antioxidants help us to keep healthy and young, they fight cell damaging "free radicals", and looks like blueberries have got the best armor.Blueberries have been found to reduce cholesterol and improve eyesight. Resveratrol is the anti-cancer agent is found in blueberries adds up to their benefits. Looks like these super heroes have got all our main worries covered.Afraid you might age? Have a blueberry! Your eyesight is letting you down? Have a blueberry!The list goes on. The attraction of blueberries is that they are so tasty you can have them in handfuls. July - is the National Blueberry Month. Here is the simplest recipe to enjoy these delicious super berries! Blueberry upside-down pudding: 2 cups of fresh blueberries 3/4 cup sugar 1/4 cup shortening 1 egg 1 cup flour 1 1/2 tsp. baking powder 1/8 tsp. salt 1/2 milk

Pour washed blueberries into buttered casserole (1 1/2 qt. size) and sprinkle with 1/2 cup sugar. Cream shortening, 1/2 cup sugar and 1 egg together. Sift together flour, baking powder and salt. Add this to creamed mixture, alternately with 1/2 cup milk. Pour batter over blueberries. Bake at 375F for 45 min. Spoon out while hot and serve with cream, whipped cream, ice-cream or milk. Serves 4-6.

Frozen blueberries are a staple for a quick smoothy too.

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