Disclosure: By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and I am eligible to win prizes associated with the contest. I was not compensated for my time.
Well, it’s alright to be little bitty
A little hometown or a big old city
Might as well share, might as well smile,
life goes on for a little bitty while
Perhaps it’s obvious I like country music. Perhaps it’s obvious today’s post is about something little bitty; wild blueberries. But perhaps what’s not so obvious is why I’m focusing on size. In the case of blueberries, being little bitty is signficant to the attributes of this delicious and nutritious berry and sets it apart from regular cultivated blueberries!
Have you ever had a wild blueberry? Until last week, I had not. I didn’t even realize that wild blueberries and the blueberries that you find in the produce department of the market are different. I want to share what I have learned. The very first thing I noticed about wild blueberries is… yes, I’ve already told you… they’re little bitty! Apparently that’s the way mother nature intended them to be! These original blueberries grow naturally in the fields and barrens of Maine, Eastern Canada and Quebec where they have existed for 10,000 years and have never been modified by man to make them larger or easier to ship.
These little bitty wild blueberries pack in more berries per pound compared to regular blueberries and their flavor is more intense! They have a higher skin to pulp ratio which means less water and more than twice the amount of beneficial antioxidant power! The lower water content also makes them a better berry to freeze, which is the most likely way you will purchase them (unless you live in, or are visiting, Maine or Canada during the harvest months of late July and August).
These frozen wild blueberries are just as nutritious as fresh and may even retain their nutritional value longer. Freezing at harvest locks in both intense blueberry flavor and antioxidant power. Plus, freezing allows us to enjoy them year round, not just in season. Here is a link to help you find out where you can purchase them in your little hometown or big old city.
I hope you’ll take some time to try these wild blueberries and experience their goodness first hand. Use them in smoothies, toss into salads and cereal, add them to baked goods or try the recipe I am posting today. This wild blueberry dutch pancake is simply the best of everything: nutritious, delicious, elegant, quick and oh sooo easy!
Wild blueberries are a key ingredient in this recipe because they turn up the flavor and boost the antioxidants! Remember to pick the authentic Wild Blueberry (in the freezer section of your store). Here are 3 tips to assure you’re getting the real McCoy:
Look for the words “Wild Blueberries” on the front of the package.
Check the list of ingredients on the back for the word Wild.
If all else fails, feel the berries in the bag. If they’re little bitty (pea size) you’ve got wild ones.
How will you add wild blueberries to your meals and favorite dishes?
Wild Blueberry Dutch Pancake
- 4 large eggs
- 1 cup buttermilk
- 1 cup all purpose flour
- 1/4 cup sugar
- 1/4 teaspoon vanilla
- 1/4 teaspoon sea salt
- 1 Tablespoon canola oil
- 1 1/2 cup frozen wild blueberries
- 2 Tablespoons fresh mint, chopped
- confectioners sugar
1. Preheat oven to 400 degrees Farenhieght.
2. Blend together the first six ingredients, eggs through sea salt, in a blender.
3. Add canola oil to a 10 inch cast iron skillet; place in oven and heat until very hot. Swirl skillet around to evenly coat bottom and sides of skillet with oil.
4. Pour batter into hot skillet and scatter with one cup of wild blueberries. (Set aside remaining berries to defrost.)
5. Bake for approximately 15-20 minutes or until puffed and cooked through. Top with remaining wild blueberries and fresh mint. Sprinkle with confectioners sugar. Serve immediately.