Don’t forget blueberries in that salad

We don’t eat those little purply-blue balls because they’re packed with health-enhancing antioxidants. No, we eat blueberries because they’re packed with flavor, are low in calories and are easy to use and eat — no peeling, no slicing. And, you’d never get the little ones to eat them if you said “they’re good for you.” Kids like them because it’s fun to pick them up one by one and pop into the mouth. What more can we say?

Here is one more nutrition bit. Research has found that blueberries “may support brain health and prevent memory loss.”

It’s the peak season, so you might want to put summer in the freezer for later pleasure. Be sure the berries are dry, to prevent sticking together in freezing, and pack them in airtight rigid containers or freezer bags. When ready to use, give them a rinse.

Though blueberries are a perfect breakfast fruit, we’re lifting them a bit, making them part of an elegant main-dish salad. They’re tossed with shrimp, walnuts, edamame or green peas, and salad greens, and then dressed with a lemon vinaigrette.

We can’t talk about blueberries without thinking dessert. Here’s an easy one made with angel cake (store-bought or home-baked).

Blueberry-Shrimp Salad with Lemon Vinaigrette

3/4 pound (about 20) medium-size shrimp, boiled or grilled

1 cup fresh blueberries

1/2 cup toasted walnut pieces

1/2 cup edamame or green peas, cooked

5 ounces (about 4 cups) mixed salad greens

Lemon Vinaigrette*

2 ounces (about 1/2 cup) firm white cheese, such as feta, crumbled

In large salad bowl, toss shrimp, blueberries, walnut pieces, edamame (or peas) and salad greens. Evenly divide salad onto six plates; drizzle with Lemon Vinaigrette (recipe follows). Sprinkle cheese around edges of salad. Makes 4 portions.

*Lemon Vinaigrette: In small mixing bowl, whisk 1/4 cup vegetable oil, 2 tablespoons lemon juice, 1/2 teaspoon sugar, 1/8 teaspoon salt and 1/8 teaspoon pepper.

Blueberries on Angel Cake

1 (14.5-ounce) angel food cake

1/2 cup fruit jam or jelly (any flavor)

1 tablespoon orange juice or water

2 cups fresh blueberries

3/4 cup heavy (whipping) cream, whipped until stiff, or 1- 1/2 cups low-fat whipped topping

Split cake horizontally in half, preferably using a serrated knife. Place bottom layer on a cake plate. In a medium-size microwaveable bowl, combine jam and juice. Microwave on high until melted, about 45 seconds; stir until smooth. Fold in blueberries. Spread 1 cup whipped cream over bottom lay of cake; spoon about 2/3 of blueberry mixture over whipped cream. Cover with top cake layer. Spread with remaining cream and blueberry mixture. Garnish with fresh berries and mint leaves, if desired. Serve immediately or cover and refrigerate for up to 2 hours. Makes 8 portions.