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Have you enjoyed eating lots of fresh blueberries this summer? They are one of our favorite fresh fruits, whether picked at a blueberry patch, purchased at the farmers market or grocery store. These little blue gems are loaded with antioxidants, which help destroy the effect of "free radicals" that can lead to cancer and they are packed with potassium, calcium, folic acid and vitamins A, C and E. Not only do they help urinary-tract infections, researchers say blueberries can delay age-related conditions such as memory loss and imbalance.

With 2 grams of dietary fiber and only 40 calories in a half cup, and the memory loss deal -- I'd say this is the fruit for me. I know you can eat just so many, but take advantage of them while they're available. If nothing else, buy a bunch and freeze them.

Most recipes say to use fresh or frozen berries, but if using frozen berries, they should only be partially thawed so they keep their shape and don't break down before adding them to the other ingredients.

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We like this pancake recipe -- quick and easy using a boxed pancake mix.

CINNAMON-OATMEAL-BLUEBERRY PANCAKES

2 c. "complete" pancake mix that uses only water and no other additional ingredients

1/4 c. quick oats (not old-fashioned or instant)

1 t. cinnamon

2 c. water

1 t. vegetable oil (or more if needed)

1-1/2 c. blueberries (more if you like lots of berries)

maple syrup or blueberry syrup to serve with cakes

In a medium bowl, combine pancake mix, oats and cinnamon; stirring well. Add water and stir just until lumps disappear. (Batter will be slightly lumpy.)

Heat oil on medium-high in a 12-inch skillet, griddle or electric frying pan. Pour about 1/4 c. batter onto hot skillet for each cake, cooking 3-4 per batch. Immediately sprinkle with blueberries. I usually use 5-6 berries on each one. (You can make a smiley face using a few more berries. Kids like that.)

Also, after they are on the pancake, press them down a bit so they're not sticking up when you flip the cake. Cook 1 to 1-1/2 minutes on each side or till golden brown.

Stack on serving plate and cover with paper towel while you make the next batch. Makes 12-16 pancakes, depending on size.

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Blueberries and lemon go really well together in most recipes. The next recipes have both in them. I have two coffeecake recipes using lemon and they're both very good. One is quick and easy using a baking mix, while the other takes a bit longer to prepare. Take your pick.

BLUEBERRY-LEMON

COFFEECAKE

1 egg

2-1/4 c. biscuit mix (use regular, not low-fat)

1/3 c. sugar

2/3 c. milk

grated peel of one medium lemon or 2 t.

1 c. fresh or frozen blueberries

glaze

Grease a 9-inch round or square baking pan. Beat egg in medium bowl; stir in biscuit mix, sugar, milk and lemon peel. Gently stir in blueberries. Spread in pan. Bake 20-25 minutes at 400 degrees. Cool 10 minutes; drizzle with glaze.

GLAZE

Stir 2/3 c. powdered sugar and 3-4 t. lemon juice together in small bowl until smooth. Makes 8-9 servings.

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And the other -- an upside-down coffeecake.

BLUEBERRY-HONEY-LEMON COFFEECAKE

Topping:

2 c. blueberries, fresh or frozen, partially thawed

1 T. flour

1/2 c. honey

2 T. fresh lemon juice

Cake:

1-1/2 c. flour

2 t. baking powder

1/2 t. baking soda

1/2 t. salt

1/2 c. honey

2 eggs

1/4 c. milk

2 T. fresh lemon juice

1 t. freshly grated lemon peel

1 t. vanilla

6 T. butter, melted

Put berries in bottom of greased, 9-inch round cake pan; drizzle with honey and lemon juice. Set aside.

In a small bowl, combine next four ingredients; set aside.

In medium bowl, combine next six ingredients; beat with a fork until well mixed. Add flour mixture; mix well. Stir in melted butter; mix well.

Pour batter over berries in pan; gently spread to cover evenly. Bake at 350 degrees for 30-35 minutes or till toothpick inserted into center comes out clean. Cool in pan on wire rack 10 minutes -- no longer. Invert cake onto large plate; cool. Makes 6-8 servings.

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A little more nutrition along with the blueberries in this muffin recipe.

BLUEBERRY BRAN MUFFINS

1-1/2 c. bran cereal

1 c. buttermilk

1 egg, beaten

1/4 c. melted butter or margarine

1 c. flour

1/3 c. brown sugar, packed

2 t. baking powder

1/2 t. baking soda

1/2 t. salt

1 c. blueberries, fresh or frozen

In a medium bowl, combine bran and buttermilk; let stand three minutes or until liquid is absorbed. Stir in egg and melted butter; set aside.

In another bowl, stir together next five ingredients. Add bran and milk mixture all at once, stirring until just moistened. Fold in berries.

Fill 12 greased muffin cups two-thirds full. Bake at 400 degrees for 20-25 minutes. Makes one dozen.

NOTE: I suggest you do grease the muffin pan rather than using paper liners as the muffins may stick to the paper. I know it's putzy, but it'll work out better.

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Thought for today: What this country needs is a vegetarian mosquito.

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