Blueberry

Blueberries hold a cherished place in North American folklore, indigenous traditions, and modern cuisine. They appear in classic desserts like muffins and pies, symbolize summer harvests, and are celebrated in festivals across the United States and Canada. In French-speaking Canada, they are known as "bleuets," and indigenous peoples have long used them for food and medicine. Their reputation as a "superfruit" has elevated their status in health-conscious cultures worldwide.

• Blueberries are one of the few fruits native to North America that are now cultivated globally.
• Their deep blue color comes from anthocyanins, powerful antioxidants linked to health benefits.
• Highbush blueberries were first domesticated just over a century ago, making them a relatively recent agricultural crop.
• Lowbush blueberries are still predominantly wild-harvested, especially in Canada and Maine.
• Blueberries are among the lowest-calorie fruits, yet they pack high levels of vitamins and fiber.

Blueberries grow as perennial, deciduous shrubs ranging from 0.3 to 2 meters tall. Their simple, ovate leaves shift from green to red in autumn. The plant produces clusters of small, bell-shaped flowers that are white to pink, followed by spherical berries with a waxy blue coating. Blueberries thrive in acidic soils (pH 4.5–5.5), require moderate to high rainfall, and are pollinated by bees. They show notable cold tolerance, especially in lowbush types, but are susceptible to fungal diseases and certain pests.

Blueberries are celebrated for their low calorie content and dense nutritional value. They are rich in vitamin C and vitamin K, provide substantial dietary fiber, and are renowned for their high levels of polyphenolic antioxidants, particularly anthocyanins. These compounds have been associated with supporting heart health, cognitive function, and overall wellness.

Blueberries are enjoyed in myriad ways: fresh as a snack or salad ingredient, frozen for smoothies, dried for cereals, or cooked into jams, preserves, juices, and wines. They shine in baked goods such as muffins, pies, and pancakes, and are increasingly featured in health-focused recipes and functional foods. Their sweet-tart flavor and vibrant color make them a favorite in both traditional and modern cuisine.

Blueberries are cultivated in temperate regions, with highbush types grown on farms and lowbush types often wild-harvested. They require acidic, well-drained soils and benefit from moderate to high rainfall. Yields for highbush varieties average 3–7 tons per hectare. Harvesting typically occurs in summer, with berries picked by hand or machine. Postharvest handling is crucial, as blueberries are sensitive to bruising and spoilage, impacting their shelf life and market quality.

• Highbush Blueberry (Vaccinium corymbosum): The primary cultivated type, known for large, sweet berries and commercial production.
• Lowbush Blueberry (Vaccinium angustifolium): Smaller, intensely flavored berries, mostly wild-harvested in Canada and Maine.
• Rabbiteye Blueberry (Vaccinium virgatum): Adapted to warmer climates, popular in the southeastern United States.

Blueberries are a major commercial fruit, with leading producers including the United States, Canada, Europe, and Australasia. The fruit is graded by size and firmness, with quality standards set by USDA and EU authorities. Blueberries are traded both fresh and processed, with export markets expanding rapidly due to global demand for healthy, convenient foods.

Blueberry varieties and names vary by region: "bleuets" in French-speaking Canada, "rabbiteye" in the southeastern USA, and "bilberry" in Europe (though bilberry is a distinct species). Indigenous peoples in North America have unique traditions and uses for wild blueberries. Regional climates influence which species are cultivated or harvested, with lowbush types thriving in colder areas and rabbiteye suited to warmer zones.