New Research Shows Wild Blueberries Still #1

Recently published USDA research confirms that a serving of Wild Blueberries delivers more antioxidant power than 20 different fruits and berries – including cultivated blueberries. For the first time, the USDA evaluated both Wild (lowbush) and cultivated (highbush) blueberries in its antioxidant study and found that Wild topped its cultivated cousins by 48%. A serving of Wild Blueberries also outranked a serving of cranberries, strawberries, prunes and raspberries in terms of antioxidant capacity.

Antioxidants are important because of their potential to protect against oxidative cell damage that can lead to conditions like Alzheimer’s disease, cancer and heart disease.

The antioxidant and anti-inflammatory effects of blue-purple foods like Wild Blueberries have been linked with the potential to protect against diseases and the effects of aging.

According to Dr. Ronald Prior, lead researcher on the study from the USDA Arkansas Children’s Nutrition Center and Agricultural Research Service, “Wild Blueberries are stars in terms of their antioxidant capacity… This is the most comprehensive study of antioxidant capacity, using the most advanced technologies, and will serve as an important benchmark for future fruit and vegetable research.”

Scientists attribute the high antioxidant capacity of Wild Blueberries to anthocyanin, the
phytonutrient responsible for the berry’s deep blue color. The new USDA findings support
previous studies indicating that Wild Blueberries are consistently higher than cultivated
blueberries in anthocyanin, as well as total phenolics and antioxidant capacity.

* Source Journal of Agricultural and Food Chemistry, 2004. 52: 4026-4037

 

Recipes: Cook’s Illustrated Best Blueberry Cobbler

Compliments of Cook’s Illustrated Magazine

“No-fuss drop biscuits and an unconventional baking method are the keys to a speedy, intensely flavored summer cobbler.

Problem: Too often, blueberry cobbler means a filling that is sickeningly sweet, overspiced, thick, and gloppy and biscuits are undercooked or overcooked, doughy or dry.

Goal: The biscuit should stand tall with structure, be crisp on the outside and light and buttery on the inside, and complement a lightly thickened, lightly sweetened and spiced filling. Most important, it all has to come together easily.

Solution: Prepare a not-too-sweet filling using 6 cups of fresh berries and only 1/2 cup sugar. Make light and rustic drop biscuits, and add them to the cobbler after the filling has baked on its own for 25 minutes This technique allow the biscuits to brown evenly and cook through.”

*(Cook’s Illustrated, July&August Edition 2002, pages 24 to 25)

BLUEBERRY COBBLER Serves 6-8

While the blueberries are baking, prepare the ingredients for the biscuit topping, but do not stir the wet into the dry ingredients until just before the berries come out of the oven. A standard or deep-dish 9-inch pie pan works well; an 8-inch-square baking dish can also be used. Vanilla ice cream or lightly sweetened whipped cream is the perfect accompaniment.

To reheat leftovers, put the cobbler in a 350-degree oven for 10 to 15 minutes, until heated through.

Filling

• 1/2 cup (31/2 ounces) sugar
• 1 tablespoon cornstarch
• Pinch ground cinnamon
• Pinch salt
• 6 cups (30 ounces) fresh or frozen blueberries, picked over . *See notes at bottom on how to handle frozen.
• 1 1/2 teaspoons grated zest plus 1 tablespoon juice from 1 lemon

Biscuit Topping

• 1 cup (5 ounces) unbleached all-purpose flour
• 2 tablespoons stone-ground cornmeal
• 1/4 cup sugar, plus 2 teaspoons for sprinkling
• 2 teaspoons baking powder
• 1/4 teaspoon baking soda
• 1/4 teaspoon salt
• 4 tablespoons (1/2 stick) unsalted butter, melted
• 1/3 cup buttermilk
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon ground cinnamon

1. Adjust oven rack to lower-middle position and heat oven to 375 degrees.

2. For the filling: Stir sugar, cornstarch, cinnamon, and salt together in large bowl. Add berries and mix gently with rubber spatula until evenly coated; add lemon zest and juice and mix to combine. Transfer berry mixture to 9-inch glass pie pan, place pie pan on rimmed baking sheet, and bake until filling is hot and bubbling around edges, about 25 minutes.

3. For the biscuit topping: Whisk flour, cornmeal, 1/4 cup sugar, baking powder, baking soda, and salt in large bowl to combine. Whisk melted butter, buttermilk, and vanilla in small bowl. Mix remaining 2 teaspoons sugar and cinnamon in second small bowl and set aside. One minute before berries come out of the oven, add wet ingredients to dry ingredients; stir with rubber spatula until just combined and no dry pockets remain.

4. To assemble and bake cobbler: Remove berries from oven; increase oven temperature to 425 degrees. Pinch off 8 equal-sized pieces biscuit dough and place on hot berry filling, spacing them at least 1/2 inch apart (they should not touch). Sprinkle each mound of dough with cinnamon-sugar. Bake until filling is bubbling and biscuits are golden brown on top and cooked through, 15 to 18 minutes. Cool cobbler on wire rack 20 minutes and serve.

 

For more great recipes and interesting information on wild blueberries and raspberries visit http://www.wymans.com