Yes, cherries and blueberries can go well together. Cherries, whether sweet or sour pair nicely with the muted flavor of blueberries. However, it’s not terribly common. Cherries aren’t used as widely primarily because of the prep work involved (pitting them is a hassle).
Do blueberries and cherries go together flavor and texture-wise?
In a Bowl: what could be better than munching a bowl of cherries of blueberries?
Smoothies: Of course it’s a good mix. Not as popular as strawberry and banana but both cherries and blueberries add heft to a smoothie.
Baked goods: Yeah, the two would work in a scone or muffin but it’s not common.
As toppings: Not very common but it works.
Jam: Not really done but it could be done.
The problem with cherries is they’re a nuisance to pit so most folks go for the low-hanging fruit option that doesn’t requiring any serious preparation.
Nevertheless, below are some dish ideas pairing blueberries and cherries.
Dishes that You Can Prepare Using Blueberries and Cherries:
- 3 cups halved and pitted delicious cherries
- Blueberries (1 cup)
- 1 tablespoon lemon juice
- 12 cup brown sugar
- 12 cup all-purpose flour
- 12 cup unsalted butter, melted
- 12 tsp ground cinnamon
- 14 tsp ground allspice
- 14 tsp salt
- 1 cup old fashioned rolled oats (or quick oats)
- Preheat the oven to 400 degrees Fahrenheit.
- Gently toss the blueberries and cherries with the lemon juice in a mixing basin. Halfway fill a pie dish that is 9 inches deep, using the mixture (or an equivalent square baking dish).
- Use another bowl to combine the remaining ingredients. Then sprinkle the oat mixture over the fruit in a uniform layer.
- Bake for 20-25 minutes, or until golden brown on top. Serve with vanilla and honey-cashew ice-cream or whipped cream, while it’s still warm.
FOR THE FRUIT:
- 6 cups fresh pitted cherries and fresh blueberries, cleaned
- 1 cup fruit juice, such as cranberry, cherry, or blueberry
- 1/2 cup granulated sugar — 1 1/2 Tablespoons cornstarch
- 1/4 teaspoon fine sea salt
- 3/4 cup whole milk
- all-purpose flour (1 cup)
- scant 1/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- 3 tablespoons melted, unsalted butter
- Toss all of the ingredients together in a 9″ skillet.
- Bring to a boil over medium-high heat.
- Cook for 15 minutes on low heat.
- Combine flour, sugar, baking powder, and salt in a medium mixing basin.
- Cut the butter into small cubes and rub them into the dry ingredients until they are mealy. It’s not necessary to have large chunks of butter visible, but if you do, that’s OK. Nothing horrible is going to happen.
- Pour in the milk and gently but thoroughly fold everything together. Allow for a few minutes for the sauce to thicken.
- Drop large spoonfuls of dough/batter onto the sizzling fruit. It’s fine if there’s fruit visible between the dumplings.
- Cover the skillet, reduce the heat to a low degree, and cook the slump for 20-22 minutes.
- The dumplings will be firm but somewhat sticky to the touch. Remove the top and continue to simmer for another 5 minutes to allow the dumplings to dry out.
- Allow to cool to room temperature before serving with a dollop of gently sweetened, softly whipped cream, sour cream, or crème fraiche. Alternatively, you can use ice-cream.
Cherries vs. Blueberries – Nutrition Comparison
Have you ever wondered how your favorite foods compare in terms of nutrition?
Using USDA and NIH data from 2020, we examined the nutritional values of blueberries and cherries (100g each).
For a short rundown of key nutrients and distinctions between blueberries and cherries, consider the following:
- Both blueberries and cherries are high in dietary fiber, although blueberries contain more niacin.
- Cherries are high in potassium.
Below is a detailed nutritional comparison of blueberries and cherries:
Nutritional Facts Comparison: Cherries and Blueberries
Blueberries and cherries have comparable calorie counts: 57 calories per 100 grams for blueberries and 63 calories for cherries.
In terms of protein, carbohydrates, and fat, blueberries are similar to cherries in terms of macronutrient ratios. For protein, carbs, and fat from calories, blueberries have a macronutrient ratio of 5:91:5, while cherries have a macronutrient ratio of 6:91:3.
Dietary fiber is abundant in both blueberries and cherries. Blueberries include 14 percent higher dietary fiber than cherries, with 2.4 grams per 100 grams for blueberries and 2.1 grams for cherries.
Blueberries and cherries both have about the same amount of sugar: 10g per 100 grams for blueberries and 12.8g for cherries.
Blueberries and cherries both have a comparable amount of protein: 0.74g per 100 grams for blueberries and 1.1g for cherries.
Blueberries and cherries are both low in saturated fat, with 0.03g of saturated fat per 100 grams for blueberries and 0.04g of saturated fat for cherries.
Blueberries provide 39 percent more Vitamin C than cherries, with 9.7 milligrams per 100 grams for blueberries and 7 mg for cherries.
Blueberries and cherries both have 3ug of Vitamin A per 100 grams, while cherries have 3ug of Vitamin A per 100 grams.
Blueberries and cherries both have about the same amount of Vitamin E in them: 0.57mg per 100 grams for blueberries and 0.07mg for cherries.
Blueberries and cherries both have about the same amount of Vitamin K in them: 19.3ug per 100g for blueberries and 2.1ug for cherries.
The niacin content of blueberries is higher. Thiamin, riboflavin, pantothenic acid, Vitamin B6, and folate are abundant in both blueberries and cherries.
Vitamin B6: 0.052 mg for blueberries; 0.049 mg for cherries.
Thiamin: 0.037 mg for blueberries; 0.027 mg for cherries
Riboflavin: 0.041 mg for blueberries; 0.033 mg for cherries
Niacin: 0.418 mg for blueberries; 0.154 mg for cherries
Pantothenic Acid: 0.124 mg for blueberries; 0.199 mg for cherries
Folate: 6ug for blueberries; 4ug for cherries.
Blueberries and cherries both have about the same amount of calcium in them: 6mg per 100 grams for blueberries and 13mg for cherries.
Blueberries and cherries both have about the same amount of iron in them: 0.28 mg per 100 grams for blueberries and 0.36 mg for cherries.
Cherry is a high-potassium food, with 188 percent more potassium than blueberry per 100 grams (blueberry contains 77mg of potassium per 100 grams, whereas cherry has 222mg).
Blueberry has more alpha linoleic acid (ALA) per 100 grams than cherry in terms of omega-3 fatty acids.
Alpha Linoleic Acid 0.058 g 0.026 g Total 0.058 g 0.026 g Blueberry Cherries
To sum up, we hope that this blog proved useful to you in comparing the various nutritious aspects of cherries and blueberries, as well as in learning about a couple of delicious and healthy dishes that you can prepare by combining these two fruits.