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


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



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

simply satisfying – Blueberry Dutch Pancakes

Last summer two friends insisted requested I make this as part of their birthday brunch. Baked rather than cooked on the stove top, these Dutch pancakes emerge from the oven puffed up like balloons and then quickly deflate, making for a dramatic presentation at the table. blueberry - Copy Rich and eggy, with just a hint of lemon zest, they’re the perfect foil for sweet, fresh blueberries – preferably wild. I adapted this from Martha Stewart Living replacing whole milk with buttermilk, using maple sugar (or coconut) in place of granulated sugar and adding a tsp. of pure vanilla extract to the mix.  It’s not overly sweet.  When serving, a few extra blueberries and a sprinkling of icing sugar on top make for a nice presentation.  Don’t leave out the maple syrup.

To make four individual pancakes, you will need four little cast-iron skillets, 6 1/4 inches to 6 1/2 inches in diameter. You can use one 12-inch cast-iron skillet instead; it will take about 20 minutes to bake. If you’re able to get them, the little ones make a nice personal touch.


  • 4 large eggs
  • 1 cup whole milk (or buttermilk)
  • 1 tsp. pure vanilla extract
  • 1 cup all-purpose flour
  • 1/4 cup granulated sugar
  • 1/2 teaspoon finely grated fresh lemon zest
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 cup blueberries, plus more for topping
  • Confectioners’ sugar, for sprinkling


Preheat oven to 375 degrees.  Blend together eggs, milk, flour, sugar, vanilla, lemon zest and salt in a blender.

Heat either one 12 inch or four 6 1/4- to 6 1/2-inch cast-iron skillets over high heat. Divide butter among them, and melt. Divide batter among them, then scatter with berries. Bake until puffed and cooked through and tops are set, 15 to 20 minutes. Top with berries, and sprinkle with confectioners’ sugar. Serve immediately.

 If you love regular pancakes and crepes you should try making this for something a bit more unusual.