Recipes
Wild Blueberry Crepes
Ingredients:
2 cups milk
4 large eggs, lightly beaten
3 TBPSL butter, melted and slightly cooled.
1 tsp vanilla extract
½ tsp fine salt
1 ½ cups of flour, sift if desired
Directions:
Mix the first 5 ingredients thoroughly. Stir in the flour a little at a time until all is incorporated.
Don’t over stir.
Ladle enough onto a hot non-stick pan to just cover the bottom.
Cook until lightly browned on the bottom then flip over until done on both sides.
Stack individually between wax paper.
Blueberry Sauce
1 pint fresh or frozen blueberries
½ cup sugar
½ tsp lemon zest
1 Tblsp lemon juice
Combine the 4 ingredients and cook over low heat 10 minutes until bubbly. Set aside.
Honey Whipped Cream
1 Cup cold whipping cream
4 TBLSP Honey
Whip the cream and gradually add the honey.
Whip until you have soft peaks.
Assemble
On a flat, warm crepe, spread the 3 Tblsp of the blueberry sauce. Add a Tblsp+ of the honey whipped
cream. Fold into a triangle. Drizzle all with the blueberry sauce and a bit of lemon zest. Enjoy!
Wild Blueberry Orange Scones
Ingredients:
2 ¼ Cup flour
3 Tblsp Sugar
1 Tblsp Baking Powder
1/3 Cup Butter
2 ½ Tsp orange peel
½ Cup Orange juice
1 Cup Wild Blueberries
1 Cup Sour Cream
1 Egg
½ Tsp. Vanilla
1 Tblsp Sugar for Topping.
Directions:
Preheat oven to 400 degrees.
Mix flour, sugar and baking powder. Stir in orange peel.
Cut in the butter until the mixture forms coarse crumbs. Mix orange juice, sour cream, egg, and vanilla
until smooth. Stir into flour mixture. Last, fold in wild blueberries gently.
Put in 9” round pan. Sprinkle sugar over the top. Or, hand-shape the dough into 8 scones and place on
parchment paper on cookie sheet.
Bake about 25 minutes Cool in Pan. Cut into 8 wedges.
Serve warm with butter.
Wild Blueberry Muffins
Muffin Ingredients:
1 ½ cups all-purpose flour
¾ cup white sugar
2 tsp. baking powder
/2 tsp. salt
1/3 cup vegetable oil
1 large egg
1/3 cup milk +/-
1 cup fresh blueberries
Crumb Topping
½ cup sugar
1/3 cup flour
a cup butter, cubed
1 ½ tsp. ground cinnamon
Directions:
Preheat oven to 400 degrees F
Grease 8 muffin cups or line with paper liners
Whisk flour, sugar, baking powder, and salt together in a large bowl.
Pour the oil into a measuring cup. Add the egg and enough milk to reach the 1 cup mark. Stir until combined.
Pour this into the flour mixture and stir just until combined. Fold in the blueberries gently and set aside.
For the Topping:
Combine all ingredients in a bowl. Mix with a fork until crumbly.
Spoon the batter into the muffin cups, fill to the top.
Sprinkle generously with the crumb topping. Your option to place a few blueberries on top.
Bake in preheated oven for 20-25 minutes, until a toothpick comes out clean.
Wild Blueberry Smoothie
Ingredients:
1 ½ cups cold apple juice or white grape juice, almond milk, or coconut milk
½ fresh or frozen banana
1 ½ cups fresh or frozen wild blueberries
¾ cup plain or vanilla Greek yogurt
Squeeze of lime juice or 1 tsp. apple cider vinegar
Fresh blueberries and mint for garnish
**If using fresh berries and banana, add 2 ice cubes.
Directions:
Pour all into a blender until smooth.
Garnish and enjoy!
Wild Blueberry Dutch Baby
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
¾ cup whole milk
4 large eggs
2 TBLSP melted butter
2/3 cup flour
½ Tsp salt
1 ½ tsp vanilla extract
½ cup blueberries
Powdered sugar to sprinkle.
Instructions:
Put 10” cast iron skillet in the oven and set at 400 degrees.
Put the milk, eggs, butter, flour salt and vanilla in a blender. Blend until smooth. 20-30 seconds.
Remove the skillet and add 2 tablespoons butter and heat until it is melted.
Immediately pour in the batter from the blender and bake at 400 degrees for 20 minutes until brown
and bubbly and the batter has moved up the sides of the pan.
Remove the Dutch baby from the oven and sprinkle fresh wild blueberries all over and top with
powdered sugar.
Wild Blueberry Creamsicles
You will need 10 popsicle molds, and 10 popsicle sticks.
Ingredients:
2 Cups fresh or frozen wild blueberries
1 tblsp lemon juice
1 tblsp sugar
¼ tsp salt
½ cup sweetened condensed milk
1 Cup heavy cream
¼ Cup sour cream
1 tsp vanilla
Directions:
Step 1:
In medium sized pot, mix blueberries, lemon juice, sugar and salt. Cook over medium heat stirring
occasionally. (If using frozen berries cook a minute or two longer.)up to two minutes
Step 2:
Transfer to a blender and cool for 10 minutes. Puree for 30 seconds to 1 minute. Add the sweetened
condensed milk and blend until combined.
Step 3:
Add the heavy cream and process until combined and slightly thickened.
Step 4:
Add the sour cream and vanilla, and blend all for about 1 minute.
Transfer to a pitcher with a spout. Divide the mixture between the popsicle molds, filling each just under
the rim of the cavity of the mold. Gently press the popsicle stick into the center of each mold. Freeze
until firm, 8 hours suggested.
Have a Recipe to Share?
Let us know!
