Now is the time, while they are in season for the next month, to enjoy blueberries.

As well as being one of the best foods for preventing cancer, the antioxidants in blueberries are also linked to slowing signs of ageing, such as loss of memory and sight, wrinkles, joint and vascular disorders and varicose veins. They are also thought to be effective in reducing cholesterol and preventing urinary tract infections.

Blueberries taste so delicious and could not be more versatile in the kitchen. Most of the Irish blueberries for sale at the moment have been grown at Derryvilla Blueberry Farm in Portarlington, Co Offaly, where you will find the plumpest and most flavoursome berries around. For details about mail order and stockists call 057 8642882 or 087 2466643, or check out www. derryvillablueberries. com.

BBLUEBERRY FRANGIPANE TART

This classic French tart is delicious with whatever fruit is in season . . . pitted fresh cherries, halved and stoned apricots, peaches or nectarines, or blackberries.

250g fresh blueberries

For the shortcrust pastry:

200g flour
1 tbsp icing sugar
110g cold butter, cut into cubes
1 egg yolk
2 tbsp cold water

For the frangipane:

110g butter
110g caster sugar
1 egg, beaten
1 egg yolk
110g ground almonds
25g flour

To glaze:

3 tbsp redcurrant jelly boiled with 1 tbsp water

First make the pastry. Sieve the flour and sugar into a bowl and rub in the butter.

Mix the egg yolk with the water and add just enough of this to bring the pastry together to a firm dough. Flatten the dough slightly, cover and chill in the fridge for at least 30 minutes.

Preheat an oven to 1800C, gas 4. Roll out the pastry until it is about 5mm thick (I usually roll pastry between two sheets of clingfilm) and place in a 23cm tart tin with a removable base, trimming it around the edge.

Place in the freezer for two minutes to chill quickly and bake blind (cover with greaseproof paper and baking beans) in the preheated oven for 15-20 minutes.

Remove the paper and beans and set aside until ready to use.

While the pastry is cooking, make the frangipane. Cream the butter until very soft, then beat in the sugar. Add the egg and yolk, beating all the time. Stir in the ground almonds and flour until combined.

Pour the frangipane into the cooked pastry base and arrange a layer of blueberries on top. Bake in the oven for 30-40 minutes until tart is golden and feels set when you gently press it. Remove from oven and paint tart generously with the redcurrant glaze. Serve warm or at room temperature with softly whipped cream.

BBAKED CHEESECAKE WITH BLUEBERRIES
Serves 8

This is delicious with any berries that are in season, or whatever you have frozen.

250g digestive biscuits
125g butter, melted
750g cream cheese, such as Philadelphia
200g caster sugar
1 tsp vanilla extract
4 eggs

For the fruit topping:

2 tsp cornflour

Finely grated rind of one lemon 350g fresh (or frozen) blueberries 50g caster sugar Preheat oven to 1800C, gas 4. Grease sides and base of a 24cm spring form tin with butter. Place biscuits in food processor and crush until fine, or bash in a plastic bag with a rolling pin. Mix crushed biscuits with melted butter and press evenly into the base of the tin so it is even.

In a bowl, beat the cream cheese with caster sugar and vanilla and add the eggs, one by one, beating all the time. Pour over the top of the biscuits, smooth with the back of a spoon and bake in the preheated oven for 40-50 minutes, until it is a pale golden and only wobbles slightly when you gently shake the tin. Cool and refrigerate for at least an hour.

Meanwhile, put the cornflour in a saucepan with a tablespoon or two of water. Add the lemon rind, berries and 50g sugar and mix. Put the saucepan on the heat and cook for a couple of minutes until the berries start to burst. Add more water if it looks too thick. Taste and add more sugar, or even lemon juice if it needs it. Take off the heat and allow to cool.

When you are ready to serve, take the cheesecake out of the fridge and spoon the soft berry sauce over the top.

BLUEBERRY MUFFINS
Makes 12 muffins

These muffins can be mixed the night before so all you have to do in the morning is turn on the oven, pour the mixture into the cases, add the blueberries and cook.

110g plain flour
110g butter, softened
50g caster sugar
2 eggs
1 tsp baking powder pinch nutmeg
125g blueberries, fresh or frozen

Preheat oven to 2000C/gas 6. Line a muffin tray with 12 paper muffin cases. Cream the butter and sugar together until very soft and add the eggs, one by one, beating all the time (either by hand or in an electric food mixer . . . not food processor). Stir in the flour, baking powder and nutmeg and refrigerate for at least an hour, preferably overnight.

Put a spoonful of muffin mixture into each case, filling to just over halfway. Stud each muffin with about eight blueberries.

Bake in preheated oven for 20 minutes or until golden and slightly firm on top.

BLUEBERY & BUTTERMILK SHERBERT

This is adapted from an American recipe: it is like a cross between a sorbet and an ice cream with the delicious sherbert 'fizz' coming from the buttermilk. Use the same cup (like a tea cup) for all the ingredients.

2 cups fresh (or frozen) blueberries
1 cup sugar
2 cups buttermilk
1 teaspoon vanilla extract

Whizz up the blueberries in a food processor or blender until smooth. Press blueberry puree through a sieve into a large bowl, discarding solids. Mix in the sugar, buttermilk and one teaspoon vanilla extract and whisk for a couple of seconds.

Pour blueberry mixture into an icecream machine and freeze according to manufacturer's instructions OR place in a shallow dish in the freezer for about an hour, whisk the mixture, fold in one beaten egg white and return to the freezer until frozen.

Ten minutes before serving, place in the fridge to soften.

BLUEBERRY MARTINI
Serves 1

15 fresh blueberries, plus extra to garnish
2 tsp sugar
30ml vodka
20ml Creme de Myrtille (blueberry liqueur)

This martini is absolutely divine! Mash the blueberries with a fork and place in a cocktail shaker (or a jug) with the sugar.

Add the vodka, Creme de Myrtille and about five ice cubes. Shake and strain into a Martini glass.