Now you know: WE'VE GOT BLUEBERRIES! Of course, it's always first come first serve, so call us before you come to make sure we DO have them. I wouldn't want any feathers getting ruffled.
Blueberries are one of the sweetest berries around. They are great with just about anything in my opinion. My personal favorite is the traditional blueberries and cottage cheese, but that's when you're not looking to impress anyone.
If companies coming and you'd like to add these bundles of flavor to a meal here are a few tips I learnt while doing some research:
- When improvising by adding blueberries to a recipe, keep in mind that those recipes which include an alkaline such as baking soda may cause an ugly brownish-green tinge to your recipe due to a chemical reaction. Baking soda is usually included in recipes using an acidic ingredient, such as buttermilk or yogurt. Try substituting regular milk for buttermilk and baking powder for the baking soda to avoid discoloration.
-When using frozen whole blueberries in a recipe, do not let them thaw before adding. This will preserve not only texture, but will also keep the blueberries from bleeding into the recipe. However, as a general rule, blueberries will not bleed their color into your recipe unless the skin has been broken.
If you need a little assistance eyeballing your measurements:
• 1 pint of blueberries = 3/4 pound or 2 cups
• 1 pint of blueberries = 2 cups
• 1 quart = 1-1/2 pounds or 4 cups
• 1 10-ounce package of frozen blueberries = 1-1/2 cups
Now that we've got that covered, time for the recipes. These are a few of my favorite, and I tried my best not to make them all dessert.
Blueberry Raspberry Spelt Cake
Line bottom of 8-inch (2 L) square cake pan with parchment paper; grease sides. Set aside.
In small bowl, toss together raspberries, blueberries and 2 tbsp (25 mL) of the all-purpose flour; set aside.
In bowl, whisk spelt flour, remaining all-purpose flour, baking powder, baking soda and salt. In separate large bowl, beat eggs with sugar until pale and thickened, about 3 minutes. Stir in butter, oil and vanilla. Stir in flour mixture until smooth. Fold in berries. Scrape into prepared pan. Sprinkle with almonds (if using).
Bake in centre of 325°F (160°C) oven for 50 minutes or until golden brown and cake tester inserted in centre comes out clean. Let cool in pan on rack.
-Blueberries on every and all salads!!! great combos' include: pine nuts & goat cheese, edam & pecans, fresh parmesan & almonds; the list goes on!
Blueberry Corn Salad
6 ears fresh sweet corn, husked
1 cup fresh blueberries
1 cucumber, sliced
1/4 cup finely chopped red onion
1/4 cup chopped fresh cilantro
1 jalapeno pepper, seeded and finely chopped
2 tablespoons lime juice
2 tablespoons olive oil
1 tablespoon honey
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper
1. In a large pot, bring water to boiling. Add corn. Cook for 5 minutes, or until tender. When cool enough to handle, cut corn from the cobs. Discard cobs.
2. In a large serving bowl, combine corn, blueberries, cucumber, red onion, cilantro, and jalapeno. To make the dressing, whisk together lime juice, oil, honey, cumin, salt, and pepper. Pour dressing over salad and stir until combined. Cover and refrigerate until ready to serve.
Blueberry Zucchini Bread
-1 pint blueberries
-3 eggs, lightly beaten
- 1 cup vegetable oil
-3 teaspoons vanilla extract
-2 1/4 cups white sugar
-2 cups shredded zucchini
-3 cups all-purpose flour
-1 teaspoon salt
-1 teaspoon baking powder
-1/4 teaspoon baking soda
-1 tablespoon ground cinnamon
1. Preheat oven to 350 degrees, lightly grease 4 mini loaf pans
2. In a large bowl, beat together the eggs, oil, vanilla, and sugar. Fold in the zucchini. Beat in the premixed dry ingredients (flour, salt baking powder/soda, and cinnamon). Gently fold in the blueberries. Transfer to prepared mini-loaf pans.
3. Bake for 45-50 mins; until knife inserted in the centre comes out clean. Cool 20 mins, then turn out onto wire racks to cool.
Wild Blueberry Freezer Jam
In large bowl, stir blueberries with lemon juice. Add sugar. Mix in pectin crystals; let stand for 30 minutes, stirring occasionally.
Pour into clean airtight containers, leaving 1/4-inch (5 mm) headspace. Let stand, undisturbed, until set, 24 hours. Store in refrigerator for up to 3 weeks or freeze for up to 8 months.
Mango Blueberry Quinoa Salad
-1cup dried Quinoa, cooked and cooled
-1/2 cup fresh blueberries, cubed mango, cubed cucumbers,
-1 tablespoon dried cranberries
1 1/2 tablespoons extra virgin olive oil
2 tablespoons lemon juice
1/4 teaspoon lemon zest
-10 basil leaves, finely chopped
-salt and pepper.
-Put everything together! VOILA!