Frozen blueberries are one of the foods I wrote about in “The 11 Best Foods You Aren’t Eating.” These nutrient-rich fruits are available year-round and don’t spoil, and blueberries have been associated with better memory in animal studies.

In this week’s Recipes for Health, Martha Rose Shulman expands on ways to add blueberries to your breakfast, lunch or dinner. She writes:

If red wine is off limits and beets just aren’t your thing, try adding a half cup of blueberries to your cereal or yogurt in the morning, throw a half cup of frozen blueberries into your smoothie — or try any of this week’s recipes.

Blueberry Oatmeal: This oatmeal takes on a purple hue once the blueberries begin to burst, on top of the stove or in the microwave.

Forbidden Rice Pudding With Blueberries: Also known as Chinese black rice, Forbidden rice becomes purple when cooked, which makes this rice pudding with blueberries a colorful treat for breakfast or dessert.

Papaya and Blueberry Salad With Ginger-Lime Dressing: Blueberries, which grow in colder climes, pair well with bright yellow or orange fruits from warm places.

Mango Blueberry Smoothie: This drink is similar to lassi, made tangy with buttermilk or yogurt, mango and a spoonful of lime juice.

Blueberry Yogurt Parfait: This beautiful parfait tastes so much richer than it is and makes a great dessert — or save some for breakfast.