Look for fresh blueberries that are firm, dry, plump and smooth-skinned and relatively free from leaves and stems. Berries should be deep purple-blue to blue-black; reddish berries aren’t ripe, but may be used in cooking.
In Providence, Utah, Leica Merriam greets the day in a luscious way--with homemade crepes served with berries and yogurt. "I found this low-fat recipe in a magazine and made it even quicker and lighter," she writes. "The crepe batter whips up so easily in the blender."
My mother brought this old family recipe with her when she moved here from Scotland. My children and husband especially love spreading this fruitful jelly on slices of homemade bread. —Elaine Soper, Trinity Bay, Newfoundland