Wild Blueberries Facts And Recipes

I adore the powerful taste and plentiful nutrients of wild blueberries, which are crammed with antioxidants and vitamin C. They appear gloriously in my latest recipe, where I pair 2 cups of these tiny forest gems with simple, wholesome ingredients.

These include 1 cup of all-purpose flour, 1/2 cup of granulated sugar, a very generous 1/2 cup of melted unsalted butter, and a splash of 1 tablespoon of lemon juice. I’m also calling for 1 teaspoon of vanilla extract, which for me is a bleed-over from my baking with sweet temptations.

My late friend Paul, a fabulous cook and baker, always sang the praises of vanilla, and now I do, too.

Ingredients

Wild Blueberries:
Full of antioxidants; enhance brain, heart health.

All-Purpose Flour:
Gives shape and support; supplies energy-giving carbohydrates.

Granulated Sugar:
Balances the tartness of the blueberries and makes them sweet.

Unsalted Butter:
Enhances flavor; holds ingredients together for texture.

Lemon Juice:
Increases delectable taste; contributes a touch of sharpness.

Ingredient Quantities

• 2 cups wild blueberries, fresh or frozen
• 1 cup all-purpose flour
• 1/2 cup granulated sugar
• 1/2 cup unsalted butter, melted
• 1/2 cup milk
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon (optional)

Instructions

1. Your oven should be set to 350°F (175°C) for the cooking process. Use a baking dish suitable for the 350°F (175°C) baking and either grease it lightly or use parchment paper to line the bottom and sides.

2. In a mixing bowl, combine the flour, sugar, baking powder, salt, and cinnamon. Stir well to ensure even mixing of the dry ingredients.

3. Combine the melted butter, milk, lemon juice, and vanilla extract in a separate bowl. Mix until well combined.

4. Combine the wet ingredients with the dry ingredients and fold together gently until just mixed. If the batter is slightly lumpy, it’s okay. Just don’t overmix.

5. Gently mix the wild blueberries into the batter, making sure they are evenly distributed throughout.

6. Spread the batter evenly with a spatula in the prepared baking dish.

7. For added crunch and sweetness, you may want to lightly dust the top with another tablespoon of sugar if you are using fresh blueberries.

8. Preheat the oven, then bake for about 40-45 minutes until the top looks golden brown and a toothpick poked into the center comes out clean.

9. Take the dish out of the oven, and let it cool for at least 10 minutes in the pan. Then slice it.

10. Warm and serve as a dessert, or let cool completely and enjoy with coffee or tea as a sweet treat.

Equipment Needed

1. Oven
2. Baking dish
3. Parchment paper (optional)
4. Mixing bowl (2)
5. Whisk or spoon for stirring
6. Spatula
7. Measuring cups
8. Measuring spoons
9. Toothpick

FAQ

• Q: Can I use regular blueberries instead of wild blueberries?Yes, you can use common blueberries, but for a more intense flavor and a higher antioxidant content, use wild blueberries.
• Q: Can I use a non-dairy milk alternative?Yes, you can replace milk with any of these non-dairy options. Almond milk is one. Soy milk is two. Oat milk is three.
• Q: Can I substitute the all-purpose flour with a gluten-free option?Yes, you can utilize a gluten-free flour blend that is a 1:1 substitute to make this recipe gluten-free.
• Q: What is the purpose of the lemon juice in the recipe?Juice from a lemon brightens and enhances the flavor of blueberries.
• Q: Can I reduce the amount of sugar in the recipe?A: Yes, you can cut back on the sugar; however, it might have an impact on the sweetness and texture, with the possible consequences being: a decrease in overall sweetness; a texture that might be grainy; or a texture that might be lumpy.
• Q: Is the cinnamon necessary?Optional: Cinnamon adds warmth and complements the blueberries, but the recipe is also delicious without it.
• Q: How should I store leftovers?Place any uneaten food in a sealed container and keep it chilled. Enjoy within 3 days.

Substitutions and Variations

Use an equal amount of regular blueberries, blackberries, or raspberries instead of wild blueberries.
Substitute an equal amount of whole wheat flour or a gluten-free flour blend for the all-purpose flour.
If you’re using honey or maple syrup as a sugar substitute, use an equal amount. You might need to tweak the amount of liquid ingredients, though, because both honey and maple syrup have more water in them than solid sugar.
Replace unsalted butter with the same amount of coconut oil or vegetable oil.
Substitute almond milk or oat milk for regular milk to create a dairy-free option.