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Blueberry

Blueberries are perennial flowering plants with indigo-colored berries. They are classified in the section Cyanococcus within the genus Vaccinium. Vaccinium also includes cranberries, bilberries and grouseberries. Commercial "blueberries" are native to North America, and the "highbush" varieties were not introduced into Europe until the 1930s.

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Lemon Blueberry Muffin Bread Recipe

Ingredients 2 cups all purpose flour 1 ½ tsp baking powder ½ tsp salt 1 stick unsalted butter, room temperature 1 cup sugar 2 eggs 2 cups blueberries (12 oz) 2 tsp lemon zest ½ cup plain yogurt, regular or lowfat

Contributed by Karen Webb

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Blueberry Cobbler Biscuits Recipe

Ingredients: For the blueberry filling 1 pint fresh blueberries 2 tablespoons granulated sugar 1 tablespoon fresh lemon juice 1 teaspoon lemon zest For the streusel topping ½ cup all-purpose flour ¼ cup brown sugar ¼ cup oats ¼ cup toasted sliced almonds ½ teaspoon salt 1 teaspoon ground cinnamon ⅛ teaspoon fresh ground nutmeg 4 tablespoons cold unsalted butter, diced For the biscuits 2 cups all-purpose flour 3½ teaspoons baking powder ½ teaspoon salt ½ teaspoon cream of tartar ½ cup (1 stick) unsalted butter, cold and diced 1 tablespoons honey ⅔ cup cold buttermilk 2 melted butter, for brushing

Contributed by Karen Webb

Blueberry Cornbread Cobbler: Sweet and Tart Dessert Recipe

Ingredients 3 cups blueberries 1/2 cup sugar Juice from 1/2 orange 1 tablespoon corn starch or tapioca flour 1 teaspoon vanilla extract Salt 1 1/3 cups yellow cornmeal 2/3 cups all-purpose flour 2 teaspoons baking powder 1 teaspoons baking soda 2/3 cup buttermilk, shaken

Contributed by Karen Webb

Sautauthig

Sautauthig is a kind of blueberry pudding made by Native Americans in colonial times. It was made with cracked corn, water, and crushed blueberries. Here's a modern recipe for sautauthig: 1 1/2 cups water 1 1/2 cups milk 3/4 cup cornmeal or quick cooking grits 1/2 teaspoon salt 3 tablespoons maple syrup or honey 2 cups fresh, frozen or canned blueberries or 1/2 cup dried blueberries *In a 2-quart saucepan heat water and milk until bubbles form around edge of pan. *Stirring constantly, slowly add cornmeal or grits and salt until well combined. *Reduce heat to low. Cover and simmer, until thickened, about 10 minutes, stirring occasionally. *Stir in maple syrup or honey until well combined. *Gently stir in blueberries.

Contributed by Taylor Jackson

Blueberry Lemon Poppyseed Muffins Recipe

INGREDIENTS 3 cups all-purpose flour 3 tablespoons poppy seeds 1 tablespoon baking powder ½ teaspoon baking soda ½ teaspoon salt 10 tablespoons butter, softened 1 cup light brown sugar 1 tablespoon lemon zest 2 large eggs 1½ cups plain greek yogurt 1 cup fresh blueberries icing 1 cup powdered sugar 1½ tablespoons lemon juice 1 teaspoon vanilla Click link below for recipe

Contributed by Karen Webb

Homemade Lemon Blueberry Bread Recipe

Ingredients: For the bread 1-1/2 cups + 1 tbsp all purpose flour, divided 2 tsp baking powder 1/2 tsp salt 1 cup Greek yogurt 1 cup sugar 3 large eggs 1 tsp lemon zest (from 1 lemon) 1/2 tsp vanilla extract 1/2 cup vegetable oil 1 heaping cup blueberries, fresh or frozen For the lemon glaze (Optional) 1 cup powdered sugar 3-4 tbsp fresh lemon juice Click link below for recipe.

Contributed by Karen Webb

Vanilla Bean Blueberry Lemon + Cream Cheese Swirl Sticky Buns Recipe

INGREDIENTS Dough 1/2 cup warm water 2 teaspoons active dry yeast 1/2 cup granulated sugar 4 tablespoons butter, softened 1/2 cup warm milk 2 teaspoons baking powder 3 1/2 cups all-purpose flour (may sub half white whole wheat) 2 teaspoons lemon zest 1 teaspoon salt 1 teaspoon vanilla extract Blueberry Goo 1 stick (1/2 cup) salted butter 3/4 cup brown sugar 1/2 cup pure maple syrup 1 vanilla bean, seeds scraps + pods reserved 1 1/2 cup fresh or frozen blueberries Topping 6-8 ounce cream cheese, softened 1/4 cup brown sugar 2 teaspoons cinnamon 1 teaspoon lemon zest 1/2 cup slivered almonds (optional) Click link below for recipe

Contributed by Karen Webb

Blueberry Swirl Cheesecake Recipe

Ingredients: BLUEBERRY SAUCE 2 teaspoons cornstarch 1 teaspoon fresh lemon juice 1 Tablespoon warm water 2 cups fresh or frozen blueberries* 2 Tablespoons granulated sugar CRUST 1 and 1/2 cups graham cracker crumbs (about 12 full sheet graham crackers) 6 Tablespoons unsalted butter, melted 1/3 cup granulated sugar FILLING 24 ounces full-fat cream cheese, softened to room temperature 1 cup granulated sugar 1 cup full-fat sour cream (or yogurt) 2 teaspoons vanilla extract 3 large eggs Click link below for recipe

Contributed by Karen Webb

INGREDIENTS: Cake 1 cup all-purpose flour 3/4 cup granulated sugar 2 teaspoons baking powder pinch salt, optional and to taste 1 large egg 1/2 cup buttermilk 1/3 cup sour cream (lite is okay; Greek yogurt may be substituted) 3 tablespoons canola or vegetable oil 3 tablespoons lemon juice 1 teaspoon vanilla extract 1 1/2 cups fresh or frozen blueberries, divided (if using frozen, keep frozen so they run and bleed less) 2 teaspoons lemon zest Glaze 2 cups confectioners' sugar 1/4 cup lemon juice, or as necessary for consistency 1 to 2 teaspoons lemon zest or to taste, for garnishing Click link below for recipe

Contributed by Karen Webb

Glazed Blueberry Doughnut Muffins Recipe

Ingredients 2 1/2 cups all-purpose flour 3/4 tsp salt 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp cinnamon 1/8 tsp nutmeg (optional) 1/2 cup unsalted butter, softened 3/4 cup + 2 Tbsp granulated sugar 2 large eggs 1 tsp vanilla extract 2/3 cup low-fat buttermilk 1/4 cup sour cream 1 Tbsp fresh lemon juice 1 1/2 cups fresh blueberries Glaze 2 cups powdered sugar 2 1/2 Tbsp milk 1 1/2 Tbsp fresh lemon juice Click link below for recipe

Contributed by Karen Webb

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