Merry berries

Rita DeMontis, National Food Editor, QMI AGENCY
A modern take on the lemon square, Frozen Blueberry Lime Squares can't help but refresh at the end of a meal. (Courtesy of the BC Blueberry Council)

A modern take on the lemon square, Frozen Blueberry Lime Squares can't help but refresh at the end of a meal. (Courtesy of the BC Blueberry Council)

Keep things simple and delicious with a handful of blueberries. An excellent source of health, you'll find them just about everywhere - August is, after all, National Blueberry Month. But don't think blueberries are just here for the moment - frozen blueberries in your supermarket or grocery store's freezer will work just as beautifully when the season's passed.

Not that we mean to hurry summer out so soon. Here's a selection of gorgeous and delicious recipes courtesy of the BC Blueberry Council for you to enjoy today and in the future. Check out for additional info and recipes.


Like muffins with a lighter touch, these small servings of fruit-filled mousse make for delightful desserts.

1 cup (250ml) half-and-half, divided

1-1/4 tsp. (6ml) unflavoured gelatin

1/2 cup (125ml) semi-sweet chocolate chips

6 (2-1/2-inch) round chocolate wafers

1 cup (250ml) fresh blueberries

In a large microwaveable bowl, place 1/3-cup (75ml) half-and-half. Sprinkle gelatin over and stir to mix; set aside to allow gelatin to soften for 5 minutes; microwave on high until bubbles appear, 30 to 60 seconds. Add chocolate chips and stir until smooth, then stir in remaining half-and-half. Cover and refrigerate until mixture starts to set, 20 to 30 minutes. Meanwhile, line six muffin cups with paper or silicone cupcake liners; place a chocolate wafer in each, crush to fit; set aside.

With an electric mixer, beat chocolate mixture until smooth and fluffy. Fold blueberries into mousse; spoon into cupcake papers; cover loosely and chill until firm, about 2 hours. (Recipe can easily be doubled.)

Makes six servings.


Enjoy blueberries almost wholly, piled atop a graham cracker crust, and let the bursts of flavour shine through.

1/4 cup (50ml) peach preserves *

2 cups (500ml) fresh blueberries

6 mini graham cracker pie crusts

2 Tbsp. (30ml) sliced natural almonds

In a microwaveable bowl, stir preserves with 1 Tbsp. (15ml) water. Microwave on high until preserves melt, about 30 seconds. Stir in blueberries; return to microwave and cook 45 seconds; stir and cook 30 to 45 seconds longer until blueberries are hot but not bursting. Spoon blueberry mixture into pie crusts; chill until set, about 1 hour; sprinkle each pie with 3 or 4 almond slices just before serving. (Recipe can be easily doubled.)

Makes six servings.

NOTE: * If peach preserves are not available, substitute apricot preserves or blueberry jam.


A modern take on the lemon square, the blueberry and lime in these frozen treats can't help but refresh at the end of a meal.

7 graham cracker squares

2 cups (500ml) fresh blueberries

1/2 cup (125ml) reduced-fat cream cheese, softened

1 can (14-oz./207ml) light sweetened condensed milk

1/2 cup (125ml) lime juice

2 tsp. (10ml) lime zest

Blueberry-Pineapple Salsa (recipe below)

Lightly oil a 9-inch (21-cm) square pan. Cover bottom of pan with graham crackers in a single layer, breaking pieces to fit. In blender, puree blueberries, cream cheese and sweetened condensed milk until smooth; add lime juice and zest; blend well. Spoon blueberry mixture onto graham crackers and spread evenly. Cover and freeze until solid, about 2 hours. To serve, remove from freezer and leave at room temperature until edges soften, about 10 minutes. Cut into 9 squares; serve on dessert plates with Blueberry-Pineapple Salsa. (Return any unused squares to the pan, cover tightly and freeze.)

Serves 9.


1-1/2 cups (375ml) fresh blueberries

1 cup (250ml) chopped fresh pineapple

3 Tbsp. (45ml) chopped fresh mint

2 Tbsp. (30ml) lime juice

1 Tbsp. (15ml) brown sugar

In a bowl, toss together blueberries, pineapple, mint, lime juice and brown sugar. Cover and chill until serving time.

YIELD: 2-1/2 cups (625ml)


Get ready to fall in love with a new condiment, perfect with a favourite mild cheese or even on a sandwich.

1 cup (250 ml) whole-berry cranberry sauce

1 cup (250 ml) fresh blueberries

1/2 cup (125 ml) chopped walnuts or pecans, toasted

In a medium-sized microwave-safe dish, microwave cranberry sauce until melted, 60 to 80 seconds. Fold in blueberries and nuts. Serve warm or cover and refrigerate until ready to serve.

Makes 16 portions.