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What is round, sometimes tart, sometimes sweet, loved equally by both the young and the old, versatile, delicious, really purple but referred to as blue, comes in a very small package and is so great that there is a month set aside to commemorate it? I'm sure you know the answer is a blueberry. It's no wonder July was named National blueberry month. What other fruit could be so delicious, nutritious, and versatile at the same time? Besides baking, there are so many ways to enjoy the "bleubs", as I call them. They can be sprinkled on your ceral, stirred into plain or raspberry yogurt, spooned over ice cream, mixed with cottage cheese, folded into a fruit salad, added to quick breads and muffins. Of, if you'd like to save their wonderful flavor for all and winter, freeze them or make jam or marmalade.

Are they good for us? Absolutely! They contain vitamins A and C, iron, potassium, are low in sodium, have no cholesterol, and only 42 calories in a half cup serving, So if you're a lover of blueberries, pick or buy them now as they are at their peak in the growing season.

I served this dish for a brunch recently, and everyone raved about it. I used an inexpensive brand of bread, separating the sliced and letting it sit for 3 days to dry it a bit. It makes it easier to cube.

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BLUEBERRY STUFFED FRENCH TOAST

Butter to grease a 9x13 baking pan

12 slices white bread, homemade style, crusts removed and cut into cubes

1-8 oz. pkg. cream cheese, NOT softened, cubed*

1 c. fresh blueberries

12 eggs

1/3 c. maple syrup (not pancake syrup) or honey

2 c. milk

Sauce:

1 c. sugar (I used 2/3 c. sugar and 1/3 c. Splenda)

2 T. cornstarch

1 c. water

1 c. blueberries

2 T. butter

Arrange half of bread cubes in buttered pan. Scatter cream cheese on bread *, then the berries over cheese. Arrange rest of bread over berries. In a large bowl, beat together eggs, maple syrup and milk until thoroughly combined. Cover, refrigerate overnight. Bake at 350 degrees covered with buttered foil and bake 30 minutes or until set.

To make sauce, mix sugar, cornstarch and water in small saucepan, over medium heat. Cook, stirring constantly until thick and bubbly. Add berries, cooking 10 minutes, stirring gently. Serve over toast.

Makes 12-15 servings. *I made thin slices of cream cheese to put over bread cubes. Also, I served the sauce separately.

Makes 12 servings.

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BLUEBERRY COBBLER

6 c. fresh blueberries

2 T. grated orange peel

2/3 c. brown sugar or honey

1/2 t. cinnamon

Pinch of nutmeg

1 c. flour

1 t. baking powder

1 T. butter

2 T. canola or vegetable oil

2/3 c. nonfat plain yogurt

1 t. sugar

1-1/2 c. low-fat vanilla or blueberry yogurt, optional

Combine first 5 ingredients in a shallow 1 qt. baking pan (can use glass or metal). In a medium bowl, stir together flour and baking powder. Add butter and oil, stirring until mixture resembles coarse crumbs. Add yogurt. Stir until smooth. Drop spoonfuls of the dough on top of berries. Dust with sugar. Cover and bake for 30 minutes, then uncover and bake 5 minutes to lightly brown the top. Serve with vanilla or blueberry low-fat yogurt if you wish.

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PUFF PANCAKE WITH BLUEBERRY SAUCE

2 T. butter

2 eggs

1/2 c. milk

2 T. sugar

1/8 t. cinnamon

Blueberry sauce:

1/4 c. packed brown sugar

1 T. cornstarch

1/4 c. orange juice

1 c. fresh or frozen blueberries

1/4 t. vanilla

Put butter in a 9-inch pie plate; bake at 425 degrees for 4-5 minutes or until melted. Meanwhile, in a small bowl, whisk eggs and milk. In another small bowl, combine flour, sugar and cinnamon; whisk in egg mixture until smooth. Swish butter around to cover bottom of pie plate. Pour into pie plate. Bake for 18-22 minutes or until sides are crisp and golden brown. Watch the last 2-3 minutes so the crust doesn't burn.

Meanwhile, in a small saucepan, combine brown sugar and cornstarch. Gradually whisk in orange juice until smooth. Stir in bleubs. Bring to a boil over medium heat, stirring constantly. Cook and stir 1-2 minutes longer or until thickened. Remove from heat; stir in vanilla. Serve with pancake.

Makes 4-6 servings.

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BLUEBERRY BANANA SNACK CAKE

1-1/4 c. sugar

2/3 c. margarine, melted

1/4 c. buttermilk*

2 eggs

1 t. vanilla

4-5 medium, very ripe bananas, mashed to make 2 c.

2 c. flour

3/4 t. baking soda

1/8 t. salt

1 c. fresh or frozen blueberries

Powdered sugar, if you wish

In a large mixing bowl, combine first 5 ingredients. Beat at medium speed, scraping bowl often, until creamy (1-2 minutes). Add bananas; continue beating until well mixed (1 minute). Add next 3 ingredients. Beat at low speed just until moistened (1-2 minutes). By hand, stir in blueberries. Turn into a greased 9x13 baking pan. Bake 30-40 minutes or until toothpick inserted in center comes out clean. When cool, dust with powdered sugar if you wish.

Makes 12-15 servings.

* 1 t. lemon juice or vinegar plus enough milk to measure 1/4 c. can be substituted for buttermilk.

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