Fruit
Blueberry
Blueberry is the small blue-purple berry of Vaccinium species—highbush, lowbush (wild), and rabbiteye—with sweet-tart juice, thin edible skin, and tiny soft seeds. Fresh berries should be dry, bloom-dusted, and firm; flavour peaks when fully blue with no red at the stem scar. Wild lowbush types are smaller and more intense; large highbush dominate fresh retail. Eat out of hand, bake into muffins and pies, simmer into jam, or freeze without sugar for year-round use. Wash just before eating so berries do not sog. North America remains the historic and production heartland, with major plantings also in Chile, Peru, and Europe for counterseason supply.
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Cuts & parts
Breeds & varieties
A sample of named types with their own origin and culinary profiles.
Characteristics
Preparations
Provenance
Sources
Traits
Nutrition and pairings
Nutrition
Typical values per 100 g edible portion. Nutrient names open the reference page.
Nutrition Facts
Per 100 g edible portion
Amount per 100 g
- Total Fat 0.3 g
- Saturated Fat 0.05 g
- Trans Fat 0 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Cholesterol 0 mg
- Sodium 5.36 mg
- Salt 0.01 g
- Total Carbohydrate 12.5 g
- Dietary Fibre 2.09 g
- Total Sugars 9.73 g
- Complex / starch 1.07 g
- Protein 0.76 g
- Water 80.1 g
- Energy 50.6 kcal
- Water 80.1 g
- Carbohydrates 12.5 g
- Sugars 9.73 g
- Monosaccharides 6.82 g
- Disaccharides 2.92 g
- Starch 1.07 g
- Amylose 0.27 g
- Amylopectin 0.8 g
- Digestible Starch 0.91 g
- Resistant Starch 0.11 g
- Fibre 2.09 g
- Soluble Fibre 0.73 g
- Insoluble Fibre 1.36 g
- Protein 0.76 g
- Plant Protein 0.72 g
- Fat 0.3 g
- Saturated Fat 0.05 g
- Monounsaturated Fat 0.1 g
- Polyunsaturated Fat 0.1 g
- Vitamins 78.9 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.03 mg
- Vitamin B2 — Riboflavin 0.05 mg
- Vitamin B3 — Niacin 0.45 mg
- Vitamin B5 — Pantothenic Acid 0.22 mg
- Vitamin B6 0.09 mg
- Vitamin B7 — Biotin 1.1 µg
- Vitamin B9 — Folate 16.3 µg
- Vitamin C 35 mg
- Vitamin E 0.32 mg
- Vitamin K 5.3 µg
- Minerals 411 mg
- Major Minerals 405 mg
- Trace Minerals 5.9 mg
- Salt 0.01 g
- Sodium Chloride 0.01 g
Vitamins
vitamin-c: 35 · vitamin-a: 20 · vitamin-b1-thiamine: 0.03 · vitamin-b2-riboflavin: 0.05 · vitamin-b3-niacin: 0.45 · vitamin-b5-pantothenic-acid: 0.22 · vitamin-b6: 0.09 · vitamin-b7-biotin: 1.1 · vitamin-b9-folate: 16.3 · vitamin-e: 0.32 · vitamin-k: 5.3 ·
Minerals
Sodium: 5.36 · Potassium: 350 · Calcium: 50 · Iron: 0.5 · Zinc: 0.4 · Iodine: 5 ·
Fruit energy is mostly natural sugars with fibre and vitamin C varying by species.
In the kitchen
Culinary partners and combinations that usually underperform with Blueberry.
Usually avoid with
Often clash in flavour or tradition
Grading systems
Grades are placed along a shared scale so systems can be compared side by side.
History
Indigenous peoples of North America gathered wild blueberries as a dried and fresh staple.
Elizabeth White and Frederick Coville commercialised cultivated highbush blueberries in New Jersey.
Global plantings and IQF freezing made blueberries a year-round bakery and snack fruit.
Southern Hemisphere export extended fresh blueberry seasons in northern markets.