Blueberries grow on low creeping shrubs or tall erect bushes, depending upon variety. The small round berries can range in size from 5-16 millimeters in diameter. They first appear green but ripen into a deep shade of dusty blue. The soft, hazy white coating that develops on the skins' surface, which is known as the bloom, is a natural waterproofing that helps protect the berries from the sun and other natural elements.
Blueberries have a sweet and woodsy flavor with an acidity that can vary depending upon growing conditions. Long sunny days and warm temperatures develop a higher sugar content, while cooler temperatures and shorter days with limited sunlight increase acidity. After harvest some plants lose their leaves while other varieties retain their foliage year-round, becoming a colorful mix of bronze, red and purple in the autumn. Commonly relegated for the usual pies and jams, Blueberries are just as appropriate in savory applications as they are in sweet dishes.
Proper storage for blueberries is around 0C, with relative humidity from 90 to 95% that provides a storage life of 10 to18 days
Lemon Blueberry Bread
1 cup plain greek yogurt
1/2 cup canola oil
1 cup granulated sugar
1/2 teaspoon salt
2 teaspoons vanilla extract
1/3 cup lemon juice
1 teaspoon lemon zest
1 1/2 cup flour
2 teaspoons baking powder
1 1/2 cup blueberries
1 cup powdered sugar
2-3 tablespoons lemon juice
- Preheat the oven to 350.
- In a large mixing bowl mix together yogurt, oil, and sugar. Add in eggs, vanilla, and salt, mixing until combined. Add in lemon juice and zest and mix again.
- Slowly add in flour and baking powder on low speed until incorporated. Stir in blueberries.
- Pour into a greased loaf pan and bake for 45-50 minutes or until the tester comes out clean.
- Let cool in the pan for about 20 minutes before removing. Let cool completely before glazing.
- In a small bowl whisk together powdered sugar and lemon juice until it reaches your desired consistency. Spoon over bread.