Blueberries are the fruit of fairytales, of that perfect pie cooling on the windowsill. More recently they’ve enjoyed popularity in the ubiquitous blueberry muffin, but anyone who’s ever popped one of these dark, juicy globes into their mouths will tell you (with a bright blue tongue) how much more delicious they are when fresh. Still, we wouldn’t say no to blueberry jam on a scone, or dried blueberries in a bowl of otherwise boring muesli at breakfast.

Actually pale greenish at first, the berry starts to become redder as it ripens, then finally dark blue when it’s ready to be plucked. Blueberries taste much sweeter the longer they’ve been on the bush, but their variable acidity can offer just the tartness you need in a crumble or bowl of otherwise sweet fruit.

The blueberry’s high levels of vitamin B6, vitamin C, vitamin K and dietary fibre, and low glycemic load makes a handful of them perfect for a snack, but they are also praised for their antioxidants and phytochemicals, which some scientists believe reduce the risk of certain diseases, including cancer and Alzheimer’s. A real superfood.

Quick ideas
• Blueberries are great for breakfast or a mid-morning snack. Grate a small apple and mix it with two tablespoons of whole oats and two tablespoons of low-fat natural yogurt. Layer in a glass with some blueberries.
• Add a bit of colour to your homemade vinaigrette (a mix of olive oil and balsamic vinegar) by adding a handful of blueberries. The key is to shake it well and to season to taste.
• Blueberries make a lovely compote to drizzle over cheese or to revive the weekend’s chocolate cake. In a small saucepan simply mix a few handfuls of berries, a stick of cinnamon and a vanilla pod with a cup of berry juice or flavoured vodka. Bring it to a gentle simmer and then leave it to bubble away until the berries start absorbing the flavours and become nice and plump. Spoon over the cheese/reheated cake and serve immediately.
• For a pretty dessert that looks like it took hours, mix lemon curd and cream cheese and drop big spoonfuls into ready-made tart cases. Top with blueberries and raspberries and dust with icing sugar.
• Make beautiful and delicious blueberry truffles by gently heating 200g dark chocolate, 50g butter and 125ml double cream. Cool it in the fridge until it begins to set. Now take a little bit of the chocolate mixture and a few blueberries in your hand and gently roll into a ball. Toss in cocoa powder and eat/serve/wrap.

Recipes
• Panettone and berry terrine
• French toast with brie and vanilla bean berry compote

By Linda Scarborough and Anelde Greeff
Photograph: Thinkstock/Ryan McVay