Leftover Blueberries? (simple ideas and vegan recipes)

Blueberries are one of England’s favourite fruits, super-tasty and easy to use in smoothies to puddings to baked goods. They are pretty expensive, but very sweet. Native to North America, they are one of only true blue foods (though the flesh inside is green). The powdery white ‘bloom’ is a natural protective barrier.

No-bake blueberry cheesecake (Running on Real Food) saves on energy bills, as you don’t even have to turn on the oven!

One of the highest fruits for antioxidants, they are super healthy and also low in calories (just 80 calories for one cup).  So if you have some leftover peaches in the kitchen, here are some simple ideas to stop them going to waste.

Blueberries and food safety tips

• Blueberries are safe for most people to eat, but individuals with specific allergies (hives, swelling and salicylate sensitivity) should avoid them. Also limit consumption if diabetic or on blood thinners (due to high vitamin K that can affect blood clotting). They sometimes cause cramps in people with digestive issues.
• Avoid feeding whole blueberries to babies, toddlers or swallowing difficulties. Mash or puree, if served or smash and flatten the berries (or cut into quarters) for older children.
• Like most human foods, avoid feeding blueberries to pets (nor any fruit pips or seeds). Never cook with xylitol (also found in toothpaste and gum) if you live with pets, even a few dropped crumbs can be lethal).

Read more on food safety for people and pets. If used in recipes, bin citrus/rhubarb scraps, as acids may harm compost creatures (same with tomatoes, alliums – onion, leeks, garlic, shallots, chives and tea/coffee grounds (it’s okay to put them in food waste bins, made into biogas). 

For tinned ingredients, fully remove lids (put inside) or pop ring-pulls back over holes (pinch tops closed) before recycling, to avoid wildlife getting trapped.

To prepare fresh blueberries, , wash under cool running water (even if you plan to peel them), then trim off bruises with a clean knife. Bin any peaches with mould, slimy surfaces or a sour/boozy smell.

How to buy, store and freeze blueberries

• Choose blueberries with a silvery-white ‘bloom’ and are deep purple-blue to blue-black. Avoid punnets with berries that stick together or stain the underside.
• Only wash blueberries right before you eat them.
• Store in the fridge with a paper towel to absorb moisture. Avoid the crisper drawer (store on the middle or upper shelf for good circulation).
• To freeze blueberries, rinse and air-dry on a towel. Layer  on a baking sheet lined with parchment paper, ensuring they don’t touch. Then freeze for 1 to 2 hours.
• Move into silicone food storage bags, removing air to prevent freezer burn. Label and date the bags, then store in the freezer for up to a few months.

Blueberry & cinnamon smoothie

This blueberry smoothie (The Simple Veganista) is as healthy as it is tasty. Includes protein-rich nut butter (choose organic to avoid palm oil).

Deep South blueberry cobbler

This blueberry cobbler (Namely Marly) is a Deep South favourite. You’ll be making this all the time, once you taste it. It’s what blueberries were made for, y’all!

Keep fresh dough away from children and pets.

A French vegan blueberry tart 

This blueberry tart (Full of Plants) is a bit more work, but just look at it! By a top French chef. Bon appetit!

Blueberry muffins, cake or quickbread

Vegan blueberry muffins (Rainbow Nourishments) only need 7 ingredients. They are super-easy to make, and taste better than ones from the bakery! A one-bowl recipe.

This lemon blueberry cake (Rainbow Nourishments) is also very simple to make. Again it only needs seven ingredients! Or try Anthea’s even simpler blueberry bread.