Blueberries emerged as the top antioxidant capacity fruit in a laboratory testing procedure called ORAC - Oxygen Radical Absorbance Capacity- developed by the USDA. ORAC has become the definitive measurement of antioxidant capacity.

Fresh, frozen or dried, blueberries are number one in antioxidant activity when measured against comparable forms of other commercially available fruits and vegetables.

When it comes to nutrition, the 5-A-Day guidelines for fruits and vegetables still apply. All it takes is a half-cup of Wild Blueberries to deliciously satisfy one of your recommended servings. And you’ll get a powerful dose of antioxidants — those natural phytochemicals that help your body fight cancer, heart disease and aging — at the same time. In fact, the USDA ranks Wild Blueberries number one in antioxidant activity compared with 40 other commercially available fruits and vegetables.

More Benefits of Blue
In addition to tantalizing taste and antioxidant power, Wild Blueberries bring a host of other benefits to the table, including:

• Anti-aging: Studies show that a diet of blueberries may improve motor skills and reverse short-term memory loss.
• Urinary Tract Health: Like cranberries, blueberries may help prevent urinary tract infections.
• Cancer prevention: Research reveals that Wild Blueberry compounds may inhibit cancer.
• Vision Health: Blueberries have been shown to improve night vision and prevent tired eyes. 

Lattice Crust:
1 sheet phyllo 

Filling: In a 4-quart (4-liter) saucepan, combine sugar, cornstarch and cinnamon and mix well. Add Wild Blueberries and sprinkle with lemon juice. Toss lightly to combine. Cook and gently stir over medium heat until mixture comes to a boil. Cook and stir 2 additional minutes. Remove from heat and transfer to prepared phyllo crust.Crust: Lightly coat a 9-inch (22cm) pie pan with nonstick vegetable oil spray. In a small bowl, combine the sugar and flour and set aside. Stack phyllo sheets and cut them in half crosswise. Cover the sheets with a slightly damp cloth until ready to use. Take one sheet and layer it on the pie pan. Coat it lightly with the vegetable oil spray and sprinkle about 1/2 teaspoon of sugar mixture over it. Repeat with remaining sheets, layering clockwise at 1-inch intervals until entire pie pan rim is covered. Trim excess phyllo with kitchen shears.Preheat oven to 350 degrees F. (175 degrees C.) 

Lattice Crust: Cut phyllo sheet in half crosswise. Lightly coat each half sheet with nonstick vegetable-oil spray. Stack the 2 layers and fold lengthwise. Cut into 6 strips. Twist the strips and arrange them over the pie filling, 3 horizontal and 3 vertical strips.Bake 20 to 25 minutes, or until phyllo is golden. Cool and serve at room temperature.Wild Blueberry Pie serves 8. 

Crisp:
1/2 cup (80g) light brown sugar
2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 cup (60g) white flour
1/2 cup (50g) chopped pecans (optional)
1/2 cup (40g) rolled oats
3 tablespoons (40g) butter or soft margarine (not diet)
1/8 teaspoon salt (optional)

Preheat oven to 325 degrees F. (165 degrees C.)

Filling: In a small bowl, combine the Wild Blueberries, sugar, lemon rind, and apples. Mix well and place in a well-buttered 8 x 8 x 2-inch (20 x 20 x 5cm) pan.

Crisp: In a medium bowl, combine brown sugar, cinnamon, nutmeg, flour, pecans, oats, salt and rub in the butter with your fingers until it resembles coarse crumbs. Spread evenly over the Wild Blueberry filling. Bake 45 minutes or until the crust is brown.

Wild Blueberry Crisp serves 6.

Blend well at high speed. Serve immediately.

Wild Blueberry Smoothie serves 2.

Dust chicken breasts with Cajun spices. Saute in olive oil until brown and almost cooked through, 7 to 10 minutes. (If thick, cover for 3 or 4 minutes more.) Remove chicken breasts from pan and keep warm. In same pan, sautÈ garlic and onion until transparent, scraping remaining bits of chicken from bottom of pan. Add red wine and cook down until most of the liquid is evaporated. Add Wild Blueberries, lemon rind and salt. Simmer for 5 minutes. (If blueberries are frozen, until berries are heated through.) Add salt and pepper to taste. Let sit for 5 minutes, heat off, for flavors to blend. Spoon over chicken breasts and serve.

Savory Wild Blueberry Chicken Breasts serves 4. 

In bowl combine flour, baking powder and salt; reserve. In separate bowl whisk together sugars, buttermilk, egg substitute and oil. Add to flour mixture and mix just to blend. Fold in Wild Blueberries. Combine sugar and cinnamon. Scoop (#20) 1/4-cup batter into each greased 1/3-cup muffin tin (36 total) and sprinkle each muffin with sugar/cinnamon mixture. Bake in 400°F conventional oven or 375°F convection oven 18-22 minutes or until firm to the touch. Serve warm. 

Yield: Approximately 36 muffins Calories per muffin: 144 Calories from fat: 30 

In blender combine blueberries, apple juice, ice cream, milk and cinnamon until smooth.  Serve immediately

Yield:  about 4 cups

Preheat oven to 350º F.  Lightly grease a 9 x 9-inch square baking pan.  In a medium saucepan, combine honey, brown sugar, oil and cinnamon. Bring to a boil, and boil for 2 minutes; do not stir.  In a large mixing bowl, combine oats and blueberries.  Stir in honey mixture until thoroughly blended.  Spread into prepared pan, gently pressing mixture flat.  Bake until lightly browned, about 40 minutes. Cool completely in the pan on a wire rack.  Cut into 1-1/2 x 3-inch bars.

Yield:  18 bars