Three easy ways to enjoy these antioxidant all-stars

US blueberries are abundant (and cheap!) in summer, June through August. Packed with antioxidants, vitamin C, manganese, and fiber, blueberries may promote brain health by improving learning and keeping memory sharp. Look for berries that still have their silver-white surface bloom. The light coating indicates freshness and helps keep juices in. The fruit should move around easily when you jiggle a pint, a sign that no soft or molded berries are stuck together.

Fruit-Granola Crumble

3 c fresh blueberries
4 thinly sliced fresh peaches (about 1 1/4 lb or 4 c) or 1 lb
frozen sliced peaches, thawed
1/3 c sugar
2 Tbsp all-purpose flour
1 tsp ground ginger
1/2 tsp salt
1 1/2 c granola (without dried fruit), large pieces broken apart
1/2 c walnut halves, chopped
1 1/2 Tbsp butter

HEAT oven to 375°F. Mix blueberries and peaches in 8" x 8" pan. Combine sugar, flour, ginger, and salt and then stir into fruit. Top with granola and walnuts and dot with butter. Bake until fruit is bubbly, about 45 minutes. Cool at least 5 minutes. Serve warm, at room temperature, or cold. 6 servings

Minted Yogurt Parfait

2 1/2 c fresh blueberries
2 Tbsp chopped fresh mint
2 Tbsp honey
1 tsp freshly grated orange zest (from 1 orange), optional
1/4 c pecans, toasted and coarsely chopped
1 c vanilla frozen yogurt

TOSS together blueberries, mint, honey, orange zest (if using), and 3 tablespoons of the pecans in bowl. Spoon about half of the berry mixture into 4 glasses. Top each with 2 tablespoons of the frozen yogurt. Divide remaining berries among the glasses and top each with 2 more tablespoons yogurt. Sprinkle with remaining pecans. 4 servings

Summery Sauce

1 pt fresh blueberries (2 c)
1/4 c + 1 Tbsp confectioners' sugar
1/4 c water
1/4 tsp ground cinnamon
2 Tbsp butter

PUT blueberries, sugar, water, and cinnamon in medium saucepan. Cover and cook over medium heat until blueberries have broken down a bit and mixture becomes soupy, about 5 minutes. Remove from heat and swirl in butter. Serve warm or at room temperature over waffles, pancakes, ice cream, or pound cake. Makes ½ c

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