My Blueberry Recipes

Jul 18

Blueberry Pancakes

These blueberry pancakes are a perfect blend of wholesome ingredients like rolled oats and cornmeal, balanced with the light sweetness of turbinado sugar and a hint of vanilla. The fluffy texture, enhanced by buttermilk, pairs beautifully with bursts of fresh blueberries, creating a breakfast that’s both satisfying and nourishing. Simple to make and full of flavor, they’re ideal for a cozy morning at home or a weekend brunch.

Ingredients

1 cup all-purpose flour
3 tbsp cornmeal
3 tbsp rolled oats
1 tsp baking powder
½ tsp baking soda
½ tsp salt
Dash ground nutmeg
1 large egg
3 tbsp turbinado sugar
1 tsp vanilla extract
2 tbsp avocado or grape-seed oil
1-2 cups buttermilk

Equipment

Mixing bowls
Measuring cups and spoons
Whisk or fork
Spatula
Non-stick skillet or griddle
Ladle or measuring cup
Cooking spray or extra oil

[Process] | Total Time 20 min

Step 1: Mix Dry Ingredients

In a large bowl, whisk together 1 cup of all-purpose flour, 3 tablespoons of cornmeal, 3 tablespoons of rolled oats, 1 teaspoon of baking powder, ½ teaspoon of baking soda, ½ teaspoon of salt, and a dash of ground nutmeg.

Step 2: Whisk Wet Ingredients

In a separate bowl, beat 1 large egg, then stir in 3 tablespoons of turbinado sugar, 1 teaspoon of vanilla extract, 2 tablespoons of avocado or grape-seed oil, and 1 to 2 cups of buttermilk (depending on your desired consistency).

Step 3: Combine Mixtures

Slowly add the wet ingredients to the dry ingredients, stirring gently until just combined. Be careful not to overmix, as this can make the pancakes dense.

Step 4: Fold in Blueberries

Gently fold in 1 cup of fresh blueberries, ensuring they are evenly distributed throughout the batter.

Step 5: Cook Pancakes

Heat a non-stick skillet or griddle over medium heat and lightly grease with cooking spray or oil.
Pour about ¼ cup of batter for each pancake onto the skillet.
Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.

Step 6: Serve

Serve the pancakes warm, topped with additional blueberries, a drizzle of maple syrup, or a sprinkle of powdered sugar.

. . . . . . . . . . . . . . . . . . . . . . . . .

Blueberry Salad

This blueberry salad offers a refreshing mix of vibrant flavors and textures. Fresh, juicy blueberries are combined with crisp greens and a medley of ingredients like crunchy nuts, creamy cheese, and a light vinaigrette to create a balanced and nourishing dish. It’s the perfect blend of sweet, savory, and tangy, making it a delightful option for a light lunch or a colorful side at your next gathering. Simple, healthy, and full of natural goodness!

Ingredients

Baby spinach or arugula
Cheese (Blue/Feta/Parmesan)
Toasted Pecans
Dressing Olive Oil
Honey or Date Syrup
Dijon Mustard
Raspberry Vinegar
Salt and Pepper

Equipment

Large mixing Bowl
Salad tongs
Cutting Board
Chef’s Knife
Measuring Cups
Measuring Spoons
Whisk
Small Bowl

[Process] | Total Time 15 min

Step 1: Prepare the Greens

Rinse and pat dry 3 to 4 cups of baby spinach or arugula. Place the greens in a large mixing bowl.

Step 2: Toast the Nuts

Toast ½ cup of pecans in a dry skillet over medium heat for 3 to 4 minutes, stirring frequently until fragrant.
Set aside to cool.

Step 3: Mix the Dressing

In a small bowl, whisk together ⅓ cup of olive oil, 1 tablespoon of honey or date syrup, 2 teaspoons of Dijon mustard, 1 tablespoon of raspberry vinegar, and a pinch of salt and pepper.
Adjust sweetness or tanginess to taste.

Step 4: Assemble the Salad