I love blueberries. These days I mostly just put them in my breakfast cereal but I also love them with plain yogurt. I used to bake with them, but I'm not doing that so much these days. I'll have to try Meg's muffins, though.
Here is something a little different and it's one of my favorite fish recipes. The combination of blueberries and fresh sage is great.
Halibut with Blueberry-Pepper Sauce
4 5- to 6-ounce fresh or frozen halibut steaks or fillets, or sea bass or salmon fillets, about 1-inch thick
1 cup fresh blueberries
1 teaspoon snipped fresh sage
1/2 teaspoon freshly ground black pepper
1 cup garlic croutons, coarsely crushed (or plain bread crumbs)
1/4 cup snipped fresh sage
1 teaspoon finely shredded orange peel (or lemon peel)
1/4 teaspoon freshly ground black pepper
2 tablespoons orange juice (or lemon juice)
1 tablespoon olive oil
1. Make Blueberry-Pepper Sauce: In a medium bowl mash 3/4 cup of the blueberries with a potato masher or fork. Stir in remaining 1/4 cup blueberries, the 1 teaspoon sage, and the 1/2 teaspoon pepper. Cover and chill until ready to serve.
2. In a small bowl combine crushed croutons, the 1/4 cup sage, the orange or lemon peel, and 1/4 teaspoon pepper. Stir in orange or lemon juice and 1 tablespoon olive oil until lightly moistened; set aside.
3. Grill or broil fish. When halfway done, turn fish and top it evenly with crouton mixture, gently pressing onto fish.
4. To serve, place fish on serving platter and top with Blueberry-Pepper Sauce.
Makes 4 servings. Nutritional info (for recipe made with 24 oz halibut): 320 calories, 8g fat, 1.5g saturated fat, 53mg cholesterol, 263mg sodium, 22g carbs, 2.5g fiber, 5.5g sugar, 38g protein.
- Barbara
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If you're going to use real sugar, perhaps try brown sugar for a little more flavor? And I imagine the recipe could be tweaked with nuts too. 
