Blueberry anything is simply fantastic. Blueberry pancakes, or even blueberry crepes that I’ve had once or twice - blueberries going into the filling not the batter. Blueberry smoothie. Blueberry sauce to go with VERY RARE fillet of beef, you see it’s not only sweets that blueberries rule. I guess I might have a blueberry curry - I hate curry - and enjoy it (I wouldn’t).
They are of course a superfood these days, only because they are purple. But those cultivated fruits are not a patch on the wild ones that grow in some parts of Europe, known as blåbær in Norway, myrtilles in France and bilberries in Lancashire (or so a Lancastrian friend of mine maintains). The wild ones will stain your tongue deathly purple. They are half the size of blueberries, half as sweet but three times as flavoursome. Impossible to transport as they get squashed when looked at. Gorgeous.
But having to contend with the cultivated ones, I’m still not moaning because any cake mix with added blueberries will be a winner. My easiest and best recipe for muffins is a proof - I don’t generally rate muffins highly at all but these will do very well…
By all means use frozen berries in the bleak mid-winter. Better that than paying extortionate price of bluebs imported from Darkest Peru. And frozen ones are very well-behaved: they stir nicely into the mix, don’t go mushy like raspberries and retain their shapes.