2 cups flour 1/2 cup blueberries
2 cups buttermilk 3 eggs, separated
1 tsp. salt 3 Tbsp. melted butter
1 tsp. soda 2 Tbsp. brown sugar
3/4 tsp. baking powder 1 Tbsp. granulated sugar
Pour buttermilk into small mixing bowl. Add soda and stir. Set aside. Sift flour, salt, baking powder, and brown sugar together. In large mixing bowl, beat egg yolks. Add buttermilk mixture and melted butter. Add dry ingredients. Mix until fairly smooth. Stir in blueberries, gently. Beat egg whites and add granulated sugar gradually when peaks begin to form. When stiff, fold egg whites into other mixture, gently. Bake on hot griddle. Serve topped with syrup.
BLUEBERRY ICE CREAM TOPPING
1/2 cup sugar 1 tsp. cornstarch
dash salt 1/3 cup water
1 cup blueberries 1 tsp. lemon juice
1/4 tsp. grated lemon peel
Combine sugar, cornstarch and salt. Stir in water. Add blueberries. Bring to boil; simmer until clear and thickened, about 4 minutes. Remove from heat and add lemon juice and peel. Chill. Makes about 1 cup sauce.
1 egg 1/2 cup sugar
1/2 cup milk 2 tsp. baking powder
1/4 cup vegetable oil 1/2 tsp. salt
1 1/2 cup all-purpose flour 1 cup frozen or fresh blueberries
Beat egg with a fork and stir in milk and oil. Mix dry ingredients. Stir together just until flour is moistened. Batter will be lumpy. Carefully stir in blueberries. Bake in greased muffin cups 20 - 25 minutes at 400°
You can use fresh or frozen blueberries interchangeably for baking. When using dehydrated blueberries, some recipes may have you soak them in water for a few minutes or until fruit "plumps"’ then drain before using. Other recipes may have already adjusted for the moisture content. Read each recipe carefully for instructions.
Storing Ripe Berries
To store ripe berries, scatter on a rimmed baking sheet lined with paper towels, then store in the fridge until you're ready to wash and eat them.
Easy Freezing Tips: Blueberries freeze well without washing. Simply put room temperature berries into ziplock bags and freeze. Rinse before using