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U.S. Highbush Blueberry Council

Chefs Take on Blueberries

Chefs are adding blueberries to their menus! Why? Blueberries are healthy, versatile, easy to use and their customers like blueberries. 1

Here’s a gorgeous example of how a chef makes a blueberry smoothie game changer. Executive Chef Russell Baratz whips up these Two-Layer Blueberry Smoothies: one sports a spicy mango base and the other a silky avocado blend.

Blueberries in savory? Chef Michael Vignapiano says, yes indeed. He developed Salmon Burgers with Blueberry Lemon Raita. The cool blueberry-lemon raita foils the slight spiciness and fattiness of the burgers made with fresh salmon.

Executive Chef Miguel Palacios’s Panna Cotta Fage with Blueberry Agave and Toasted Coconut takes panna cotta to fresh blueberry heaven. The panna cotta, made with greek-style yogurt, is topped with agave-glazed blueberries and shards of toasted coconut.

Customers who go gluten-free clamor for that all-American favorite blueberry muffins and Michelle Tampakis, Chef-Owner of the gluten-free bakery Whipped Pastry Boutique in New York City, caters to their needs.  “Blueberries increase overall moisture which is especially important in gluten free-baked goods.

The Blueberry Council is your one-stop for all things blueberry! Scout around for recipes, health news, survey results, and more on the website. And be sure to subscribe to our monthly Blueberry Blog, so you won’t miss a thing.

1 Technomic, Inc., April 2014. Base: 308 respondents representing restaurants, hotels, colleges and universities, businesses, healthcare, K-12 schools and convenience stores.

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