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Guess what fruit is the best topping for your cereal. Of course it’s blueberries and July is National Blueberry Month. So you know what it’s about today.

Researchers at the Human Nutrition Center on Aging tested almost 40 different fruits and vegetables and found that this tiny fruit packs in the most antioxidant power. I’m guessing there are some of you who don’t know what antioxidants are. I looked it up in the dictionary and it says, “a chemical compound or substance that inhibits oxidation.” And, inhibit means “to restrain or hold back; prevent.” And, oxidation means “a reaction in which the atoms in an element lose electrons and its valence is correspondingly increased.” So, now you figure it out–-my head is spinning!

Back to bluebs (as the grandkids call them).

In only one-half cup, you can get twice as many antioxidant nutrients as most Americans eat in an entire day. That serving has practically no fat, just 40 calories, a large amount of vitamin C and almost 2 grams of fiber. Don’t just think of bluebs for cereal or pie. They are a sweet surprise in fruit salads, lettuce salads, as a snack and in all sorts of breads, cakes and sauces.

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Speaking of sauces, this is a great topping for pancakes, waffles, pound and angel food cake.

BLUEBERRY SAUCE SUPREME

1/2 c. sugar (I use half sweetener)

1/4 c. orange juice concentrate

2 T. cornstarch

3 c. fresh or frozen blueberries

In a medium saucepan, combine first three ingredients; stir until smooth. Add bluebs and bring to a boil, stirring. Boil gently for two minutes, stirring constantly. Makes 2-1/4 c.

Do you ever make scones? They are a Scottish, round, doughy pastry that is just yummy, especially when served with a hot cup of coffee or tea.

BLUEBERRY SCONES

1 c. whole wheat flour

1 c. white flour

1 T. baking powder

1/4 c. sugar

1/3 c. butter or margarine

3/4 c. light cream (half & half)

1 egg yolk

1 c. fresh blueberries

additional sugar

In a large mixing bowl, combine first four ingredients; cut in butter until mixture resembles fine crumbs. Beat cream and egg yolk together; add to dry ingredients. Stir with fork just until dry ingredients are just moistened. Gently fold in bluebs.

Turn out on a floured surface and knead gently about six times to form a ball. Pat dough into a circle about 3/4-inch thick.

Carefully transfer to a greased baking sheet. Use a sharp knife to mark eight wedges. Don’t cut through. Sprinkle with about 1-1/2 T. sugar.

Bake at 425 degrees for 20 minutes or until lightly browned. Break into wedges and serve hot with butter.

NOTE: If you make it ahead of time, warm in micro on medium power (50%) 35-45 seconds. Makes 8 scones.

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We all like muffins, don’t we? If you’re dieting, or even if you’re not, you’ll like these.

LOW-FAT BLUEBERRY MUFFINS

1-1/3 c. fresh or frozen bluebs

2 c. flour

1/3 c. sugar

1 T. baking powder

1/2 t. salt

1 egg

2 egg whites

2/3 c. skim or 1% milk

1/4 c. applesauce

In a small bowl, toss bluebs with 1 T. flour; set aside.

In a large bowl, combine first four ingredients; mix well.

In a small bowl, beat next four ingredients.

Make a well in dry ingredients. Add liquid mixture, stir to combine. Do not over mix; batter should be lumpy. Fold in bluebs. Spoon batter evenly into paper-lined muffin cups. Bake 16-18 minutes. Makes 12 muffins.

Nutrition info per muffin: 1 gram fat and 112 calories.

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O-o-o this cake is definitely not low fat, but it is so good, especially when served with the cream sauce.

BLUEBERRY CAKE WITH LEMON SAUCE

Lemon Cream Sauce

2 t. cornstarch

1/2 c. sugar

2/3 c. water

2 T. lemon juice (fresh squeezed if possible)

1 c. whipping cream

Cake

2 c. flour

2 t. baking powder

1-1/2 c. sugar

1/2 t. salt

1/2 t. ground nutmeg

3/4 t. ground cinnamon

2/3 c. butter or margarine

2 eggs

3/4 c. milk

2 c. fresh bluebs, washed and drained

In a small saucepan, combine the cornstarch and sugar; stir in water. Cook and stir until thickened and clear. Take off heat; stir in lemon juice. Cool.

In a medium bowl, whip the cream; fold cooled mixture into cream. Cover and refrigerate until ready to use.

For cake, combine dry ingredients in another mixing bowl. Cut in butter with a pastry blender until particles are the size of small peas. Add eggs and milk and beat on low, with mixer, until thoroughly combined.

Spread into greased 9-inch square baking pan. Sprinkle with berries over batter. Bake at 350 degrees for 50-55 minutes or until cake tests done. Serve warm or cold with lemon cream sauce. Makes 9 servings.

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Thought for today: Ever notice that when someone asks if you have a minute, they’re really asking for 20.

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