I never need much of an excuse to bake with blueberries, but with a whole month dedicated to this amazing superfood, I bought three and a half pounds (1530g) of berries today. But while I think it is time to get baking, first let’s give the blueberry its due.
When ripe, blueberries are sweet, packed with nutrition, low in calories, and quite good for you because they are loaded with fiber and vitamins C and K.
“Blueberries have the highest antioxidant capacity of all the popular fruits and vegetables. Flavonoids appear to be the berries’ antioxidant with the greatest impact …the antioxidants in blueberries have been shown to reduce a predominant risk factor for heart disease by preventing oxidative damage to “bad” LDL cholesterol … they boost your heart health, brain function, and numerous other aspects of your body.
“What’s more, they’re sweet, colorful, and easily enjoyed either fresh or frozen.”
Joe Leech, an Australian dietitian with a master’s degree in nutrition and dietetics
Now I think I should curate a few recipes for you. First from our site:
BLUEBERRY CREAM CHEESE BAKED FRENCH TOAST
This recipe for blueberry cream cheese bread pudding works for breakfast or brunch too; it bakes up great as oven-baked French toast or for dessert as bread pudding.
It is very easy to make ahead during the day, pop it into the fridge, then in the morning take it out to bake. You will have the perfect, Breakfast/Brunch dish ready in no time, and leftovers, if there are any, can be your dessert that day
SWEET 4TH OF JULY FOCACCIA
Focaccia can be either savory or sweet. But this sweet chocolate cake-like focaccia recipe a changeup from the usual bread you may bake. It is so good that you will want to save it for dessert
It is delicious and very easy to decorate for patriotic holidays. Here we have decorated the bread to look like a US Flag, but you can top it with any fruit you enjoy, which you will see when you jump to this video made by Swathi Ambujom Saraswathy who inspired our recipe in the first place.
Here are a few of our other favorite blueberry recipes from other sites:
Sourdough Blueberry Pancakes
Colleen at GrowForageCookFerment.com “is serious, and by serious I mean seriously delicious!”
Her says her “sourdough blueberry pancakes are so good, and probably about as healthy as a pancake can get without sacrificing flavor. The best part is that most of the work is done the night before!
And by ‘work’ I mean stirring a few things together in a bowl because we all know how hard that can be early in the morning …you do have to add a couple of things in the morning, but by that time you’ve already committed to making these pancakes, so it’s really no big whoop.”
To be sure of this, this very morning her recipe was kitchen tested right here at Riverside Lodge in Provo, Utah. And yes they are as good as he claims.
Sourdough Blueberry Scones with Lemon Glaze
Most scone recipes call for buttermilk, but in this recipe the sourdough starter replaces buttermilk. Both sourdough starter and buttermilk are acidic, which gives these “scones flavour and this tenderness.” explains Eilen from New Zealand.
She continues, “These sourdough blueberry scones are soft and tender, filled with juicy plump blueberries, lemon zest, and topped with lemon glaze.
“This is a sourdough starter discard recipe and the sourdough starter helps give them an extra tender crumb.”
Blueberry Lemon Sourdough Bread
Katie at Hearts Content Farmhouse, writes: “Tart blueberries and lemon zest are the perfect match for tangy sourdough bread,” that makes perfect French toast and of course, is yummy simply toasted with butter.
She rates this as an easy recipe that you will love for breakfast or anytime for that matter. But advises using fresh blueberries, since frozen ones may cause the “dough to become wet and streaked with blue.”
The shelf life of this bread is shortened,” she cautions, “due to the moisture in the fresh blueberries. To avoid any risk of molding, store at room temperature for one day and freeze after that. Try slicing the whole loaf so you can toast individual pieces from the freezer.To freeze, allow to cool completely, wrap well, and freeze up to 1 month.”
Blueberry Cheesecake For Breakfast
Angie at The Floral Vegan worked to make this interesting recipe taste like blueberry cheesecake. She writes:
“It is a universal truth that everyone loves cheesecake,” in particular Blueberry Cheesecake. Normally, cheesecake is not a breakfast option as it is caloric dense and lack of nutrition. Have you ever dreamt of having blueberry cheesecake for breakfast without all the guilt? If your answer is yes, you are in luck. Today, I’m here to tell you that your dream has finally come true! This Blueberry sourdough tastes just like blueberry cheesecake, especially when served with vegan cream cheese and maple syrup!”
Sourdough Blueberry Muffins (using discard)
Maurizio Leo writes: “This is a quick and easy recipe that makes for a really tasty weekend treat. These sweet (but not too sweet) sourdough blueberry muffins call for some of your daily sourdough starter discard to be mixed into the dough for added flavor. Because the recipe doesn’t rely on leavening power from the starter (just the wonderful flavor), you can use sourdough discard from that day’s refreshment, or you can use some from a jar you might have in the fridge holding discard over the course of the week (the ‘discard cache,’ as I like to call it) …keeping with my proclivity toward less-sweet, these sourdough blueberry muffins with 30% whole grain spelt flour really fit the bill. While they still definitely lean sweet, they’re not cloyingly so, and I’d say even a little hearty given the whole grain flour in the mix. If you don’t have whole-grain spelt flour on hand, feel free to substitute it out for any whole grain flour you have in your pantry.”
Overnight Sourdough Blueberry Muffins
Sarah at Rocky Hedge Farm shares this recipe for sourdough blueberry muffins that are sweetened with honey and made with other natural ingredients.
She explains that these breakfast muffins, “should be moist, and have a good rise to them. And she says, “it took a lot of trial and error to get a recipe that,” she loves.
This recipe different from the one above since Leo is not use a long ferment, but discard instead. Sarah makes the reason for the long ferment clear when she explained,” Leaving sourdough to ferment overnight gives the sourdough more time to work on breaking down the grain. Therefore, this causes it to more digestible and neutralizes the phytic acid.”
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