July Is National Blueberry Month

— Written By Deborah Hunter
en Español

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Hot summer days mean blueberries are ripe and ready to be picked. Summer is the best time of year to get some good quality and the best value on blueberries. Whether you pick your own, purchase them from local fruit stands, farmers market or the grocery store there are many great reason to eat blueberries.

With just 80 calories per cup and virtually no fat, blueberries offer many noteworthy nutritional benefits. A diet rich in blueberries lowers blood cholesterol levels while improving glucose control and insulin sensitivity, blueberrieslowering the risk of subsequent heart disease and diabetes.

Blueberries have the highest antioxidant capacity of all fresh fruit. They are loaded with antioxidant vitamins that boost your immunity and prevent infections.

Blueberries aid in reducing belly fat. Not only has research proven blueberries can reduce belly fat but they can also reduce the risk factors for heart disease.

Blueberries have been proven to preserve your vision and slow down vision loss. They are great for brain health and even have been proven to restore damaged brain cells.

Blueberries are high in fiber and are also believed to aid in the prevention of liver and colon cancer.

There are so many ways to eat and preserve blueberries. Remember to always use tested and proven recipes to preserve fruits and vegetables. Below are some recipes.

How to Freeze Blueberries

Blueberry Spice Jam

SAVORY BLUEBERRY PIZZA

  • 1 pound pizza dough
  • 1-1/2 cups grated mozzarella cheese, divided
  • 1/2 cup crumbled gorgonzola cheese
  • 4 ounces diced pancetta (can also use bacon or ham if pancetta is not available), cooked and drained
  • 1/4 cup thinly sliced red onion
  • 1 cup fresh blueberries
  • 1/4 cup thinly sliced fresh basil
  • Freshly ground black pepper

Preheat oven to 450 F. Lightly flour a work surface. Pat and stretch dough into a 10 x 14-inch oval, and place on a large baking sheet. With a fork, pierce dough in several places. Leaving a 1-inch border, sprinkle dough with half the mozzarella, the gorgonzola, pancetta and red onion. Bake until crust is golden brown, 12 to 14 minutes. Sprinkle blueberries and remaining mozzarella over pizza. Bake until

cheese is melted and crust is golden brown, about 2 minutes longer. Remove from oven, and top with basil and pepper.