Blueberries for Breakfast – two berry good recipes

BC Blueberries are in season and aside from eating them as is I’ve been incorporating them into recipes like blueberry pancakes, loaves and muffins. My next door neighbour was nice enough to bring me some hand picked berries (that someone else other than she hand picked but it was still nice) so the least I could do was bake a blueberry cake and give her half.  Here are two recipes that are easy enough to make and trust me; Berrylicious!20150719_105900

BLUEBERRY BUTTERMILK PANCAKES FOR TWO                                                                              (or 3-4 people if you add an omelette and sausage/bacon):

1 cup all-purpose flour

1 egg

1 tsp. baking soda, a little salt,

¼ cup coconut powder (optional)

1 tsp. pure vanilla extract or pure vanilla bean paste

1 ripe mashed banana (optional)

1 cup of mixed fruit (blueberries + mango, blueberries + raspberries or just blueberries)

1 cup of buttermilk, shaken

Mix all together

Spray grill with coconut oil spray (or if you don’t have it, use butter)

As soon as the grill is hot drop in small batches – 3,4 at a time. You can tell it’s hot when you add a bit of water to grill and it makes a sizzling sound.

Fry gently turning once (about 1 ½ minutes per side when it just starts to bubble).  I sprinkle a bit of cinnamon on the up side before turning over – as in the photo)20150719_104820

Dust with icing sugar (always optional) when done.  Serve with pure maple syrup naturally.

Makes about 10 medium size pancakes

BLUEBERRY LEMON BREAKFAST CAKE

You can bake them in 1 regular size Pyrex loaf pan or 3 mini loaf pans like this.

You can bake them in 1 regular size Pyrex loaf pan or 3 mini loaf pans like these super cute ones

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RECIPE:

1 ½ cups all-purpose flour

1 ½ tsp. baking powder

1 ½ tsp. baking soda

Pinch of salt

1 ¾  cups Blueberries (Stir 1 Tbsp. of flour to the berries so that they don’t all settle to the bottom on the pan).

¾ cup sugar

½ cup unsalted butter at room temperature

½ cup sour cream (14%)

1 tsp. vanilla extract

1 Tbsp. lemon zest

3 Tbsp. fresh lemon juice – approx. 1 large lemon)

In a small bowl add dry ingredients (flour, baking powder, soda & salt)

In a medium bowl cream butter and sugar, add eggs and vanilla extract & beat with an electric mixer

Then in three intervals add your dry ingedients to the wet mix adding 1/3 of the sour cream & 1/3 of the lemon juice – beat until smooth

Then fold in the blueberries and lemon zest.

Add a few fresh berries to the top of the pan

Bake at 350F until done – about 45 – 55 minutes (or until a toothpick inserted in centre comes out clean).

You can dust with icing sugar if you like – it always looks prettier.  They also freeze well so you can thaw them when the weather gets cold to remember the warmth when you made them.

ENJOY with a nice cup of coffee or tea!

Photos: d. king

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