5 Ways to Enjoy B.C. Blueberries

Blueberry Bacon Cornmeal Waffles

Ingredients

• 1 cup (170 g) cornmeal
• ¾ cup (100 g) all-purpose unbleached flour
• ⅓ cup (50 g) corn starch
• 3 Tbsp (30 g) granulated sugar
• 1 tsp (5 ml) baking powder
• 1 tsp (5 ml) baking soda
• ⅛ tsp (0.5 ml) salt
• 2 large (100 g) eggs
• 1¾ cups (415 ml) buttermilk
• ¼ cup (60 ml) salted butter, melted
• 2 cups (300 g) B.C. blueberries, fresh or frozen – divided
• ½ cup (50 g) bacon, cooked and diced (approximately 6 slices)

Directions

• Preheat waffle iron to a medium heat (350°F/176°C).
• In a large bowl mix dry ingredients.
• In another bowl whisk the eggs and buttermilk, then mix egg mixture into the dry mixture.
• Stir in the melted butter then fold in 1 cup of blueberries and the bacon.
• Brush the hot waffle iron with oil or butter, ladle batter into each mould until ¾ full. Close lid and cook according to manufacturer’s directions until golden brown.
• Top with remaining blueberries and maple syrup.

Yields 8 – 10 waffles

Blueberry Lemon Pudding Pie

Ingredients

Filling

• 2 large (100 g) eggs
• ¼ cup (35 g) cornstarch
• ½ cup (80 g) granulated sugar
• ¾ cup (175 ml) 35% whipping cream
• ½ cup (120 ml) whole milk
• ½ cup (115 g) salted butter, softened
• ¼ cup (60 ml) lemon juice
• 4 cups (600 g) B.C. blueberries, fresh or frozen – divided

Crust

• 1¾ cups (240 g) graham cookies crumbs
• ¼ tsp (pinch) cinnamon
• ⅔ cup (150 g) salted butter, melted

Directions

• For the filling, whisk the eggs in a medium bowl and set aside.
• In a saucepan, combine the cornstarch, sugar, whipping cream and milk. Cook mixture on medium heat, whisking constantly until heated and thickened for 6-7 minutes. Do not boil.
• Whisk half the hot mixture into the eggs. Return to the sauce pan with the remaining mixture, then whisk in the butter and lemon juice.
• Reheat mixture on low heat for another 3 minutes, again whisking constantly, do not boil.
• Transfer to a clean bowl, cover and refrigerate for 1 hour until cooled.
• For the crust, mix the cookie crumbs and cinnamon in a bowl; add the melted butter and mix. Transfer to a 9” pie dish, and press mixture evenly to the bottom and sides. Refrigerate for 30 minutes.
• Fold 2 cups of the blueberries into the chilled pudding, then pour into the pie shell and top with remaining blueberries.
• Refrigerate for 1 – 2 hours. Serve chilled with a dollop of whipped cream.

Yields 1 x 9 inch pie

Blueberry Yogurt Ice Pops

Ingredients

• 1½ cups (225 g) B.C. blueberries, fresh or frozen
• 1 cup (240 ml) Greek yogurt or full fat yogurt 
• ¾ cup (175 ml) pineapple juice
• 3 Tbsp (45 ml) maple syrup

Directions

• Mix all the ingredients in a blender on high speed until smooth.
• Pour into popsicle moulds and freeze.

Yields 6 – 8 popsicles

Blueberry, Watermelon, Cucumber and Feta Salad

Ingredients

• 1 Tbsp (15 ml) vegetable oil
• 1 Tbsp (15 ml) lime juice, freshly squeezed
• ¼ tsp (1.25 ml) fresh ground pepper
• ⅛ tsp (0.5 ml) salt
• 1 cup (150 g) B.C. blueberries, fresh or frozen
• 1 cup (150 g) watermelon, diced
• 1 cup (125 g) cucumber, seeds removed and sliced
• ½ cup (75 g) feta cheese, diced or crumbled
• 1 Tbsp (15 ml) fresh mint, finely chopped

Directions

• In a large bowl whisk together the oil, lime juice, pepper and salt.
• Add the salad ingredients to the vinaigrette, toss and serve chilled.

Yields 4 servings as side dish

Iced Blueberry Green Tea

Ingredients

• 2 cups (300 g) B.C blueberries, fresh or frozen, divided
• ¼ cup (60 ml) honey
• 3 bags (10 g) green tea bags or loose leaf tea

Directions

• In a saucepan bring 3 cups of water, 1½ cups of blueberries and the honey to a boil for 2 minutes.
• Remove from heat, add the tea bags and steep for 6 – 7 minutes.
• Strain through a sieve and add 1 cup of cold water.
• Serve on ice with remaining blueberries as garnish.
• For a cocktail version, add vodka or amaretto to taste.

Yields 4 cups

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