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You know that white-ish covering on some wild blueberries when they are first picked? It's called a "bloom" and is actually useful in protecting wild blueberries and keeping them juicy.
Hot tip: don't wash your berries until you're ready to eat them. By leaving the white bloom on the berries, it'll help keep them fresh until you're ready to snack away!
What's not to love about the colder months of the year? Baking, stews, and hot drinks, it's the perfect time to create an atmosphere of cozy and good cooking. To help you with that, here's a recipe for Wild Blueberry Lemon Bread from juliasalbum.com/blueberry-bread-with-lemon-glaze/
Ingredients
Wild Blueberry Lemon Bread:
1/3 cup butter melted
1 cup white sugar
2 eggs
1/2 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 cup milk
2 tablespoons lemon zest grated
1 cup wild blueberries fresh or frozen
2 tablespoons all-purpose flour
Lemon Glaze
2 tablespoons lemon juice freshly squeezed
1/2 cup powdered sugar
Instructions
Preheat oven to 350 degrees F (175 degrees C).
Butter an 8x4 inch loaf pan, line the bottom and two sides of the pan with the parchment paper.
In a mixing bowl, beat together butter, 1 cup sugar, eggs, and vanilla extract.
In a separate bowl, combine flour, baking powder and salt; stir into egg mixture alternately with milk.
In the same bowl where you combined flour, add wild blueberries and toss them in 2 tablespoons of flour. This will help prevent blueberries from sinking.
Fold in lemon zest, and wild blueberries into the batter. Do it carefully and fast. Pour the lemon bread batter into prepared pan.
Bake in preheated oven for about 50-60 minutes, until a toothpick inserted into center of the loaf comes out clean. Cool bread in pan for 40 minutes on a wire rack. Release the bread from the pan.
To make the Lemon glaze:
Combine freshly squeezed lemon juice and 1/2 cup powdered sugar in a small bowl and beat, using electrical mixer, until smooth glaze forms .
Drizzle the top of the wild blueberry lemon bread (after it's been completely cooled) with the glaze. Some of the glaze will go down the sides of the bread.
Breakfast, brunch, lunch and supper. Pancakes are good any time of the day, right?
Well here's a recipe you'll want to try:
Wild Blueberry Sour Cream Pancakes
Ingredients:
1 cup milk
1 egg
1/4 cup commercial sour cream
1 cup all-purpose flour
1 tablespoon baking powder
1 tablespoon sugar
1/2 teaspoon salt
2 tablespoons butter melted
1/2 cup fresh wild blueberries
Instructions:
Combine milk, egg and sour cream, beat well. Stir together flour, baking powder, sugar, and salt; add to milk mixture. Beat just until large lumps disappear.
Stir in the butter.
Fold in the blueberries.
For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or skillet. Turn pancakes when tops are covered with bubbles and edges are slightly dry. Serve with wild blueberry syrup, if desired.
Makes 12 4-inch pancakes
For this and other recipes, go to www.peiwildblueberries.com
Fibre Fact:
Did you know that 1 cup of wild blueberries carries 21% of your daily fibre?