Food Friday: Blueberry Pie

Blueberries are full of antioxidants, flavonoids and other vitamins that help prevent cell damage.

Tomorrow is National Blueberry Pie Day and a great time to give this recipe a try. It is from the U.S. Highbush Blueberry Council. Virginia-grown blueberries will be available starting in June.

Double Blueberry Pie

(Photo courtesy of U.S. Highbush Blueberry Council)

1 9-inch frozen or homemade pie shell

10-ounce jar blueberry jam or fruit spread

¼ teaspoon ground cinnamon

4 cups fresh blueberries

whipped cream or vanilla ice cream (optional)

Following package or recipe directions, prebake pie shell and allow to cool. In a microwaveable dish, combine blueberry jam and cinnamon. Microwave on high until mixture liquefies, or about 1 minute. Stir in fresh blueberries. Spoon mixture into prepared shell, then chill. Serve topped with whipped cream or vanilla ice cream.

More blueberry recipes also are available from the U.S. Highbush Blueberry Council.

Note: Blueberry equivalents

1 dry cup (8 ounces) of fresh or frozen blueberries is equal to:

• 90-129 large blueberries
• 130-189 medium blueberries
• 5 ounces by weight (3 cups to a pound)
• ⅔ cup pureed
• ½ cup pureed and strained
• ⅔ cup after simmering 5 minutes with 2 tablespoons water

1 cup frozen blueberries = ⅔ cup thawed blueberries