5 Delicious B.C. Blueberry Recipes

Head to your local market and pick up your share of this season’s juicy harvest of blueberries to create these summer-inspired drinks and treats

 

1. Blueberry White Wine Sangria

Ingredients

• 2 cups (300 g) B.C. blueberries, fresh or frozen, divided
• ¼ cup (60 ml) honey
• ½ cup (120 ml) orange liqueur
• 1 bottle (750 ml) white wine
• ½ cup (75 g) apple, sliced
• ½ cup (75 g) strawberries, sliced
• ½ cup (120 ml) orange juice
• 3 tbsp (45 ml) lime juice
• ½ cup (120ml) club soda (optional)

Instructions

1. In a pitcher, combine 1 cup of the blueberries and honey and gently muddle until fruit is lightly crushed but not puréed.
2. Add the orange liqueur, wine, remaining blueberries, apple, strawberries, orange and lime juice.
3. Serve over ice.
4. For a lighter drink, top with club soda. 

Yield: 5 cups

 

2. Blueberry Spinach Lentil Salad

Blueberry Apple Cider Vinaigrette Ingredients

• ½ cup (75 g) B.C. Blueberries, fresh or frozen (thawed)
• 3 tbsp (45 ml) olive or vegetable oil
• 2 tbsp (30 ml) apple cider vinegar
• 1 tsp (5 ml) honey
• ½ tsp (2.5 ml) salt
• ½ tsp (2.5 ml) pepper

Salad ingredients

• 3 cups (90 g) fresh spinach leaves, washed and stems removed
• 1½ cups (225 g) fresh B.C. blueberries
• 1 cup (125 g) cooked green lentils, cooled
• ¾ cup (100 g) apple, sliced
• ½ cup (75 g) goat cheese (optional)
• ? cup (40 g) walnuts, chopped

Instructions

1. To make vinaigrette, blend all ingredients in a blender until smooth. Keep refrigerated.
2. For the salad, toss the spinach leaves in a small amount of the blueberry apple cider vinaigrette and place at the bottom of a large shallow bowl.
3. Layer the blueberries, lentils and apple on the bed of dressed spinach.
4. Drizzle with more vinaigrette and top with goat cheese and walnuts.

Yield: 2 main portions or 4 side portions, ¾ cup of dressing

 

3. Vegetable Blueberry Summer Rolls

Summer Roll Ingredients

• 10 round rice paper wrappers (8″) 
• 1 cup (150 g) B.C. blueberries, fresh
• 1 cup (150 g) tofu or chicken, cut into ½” x 2” strips
• 1 cup (50 g) whole spinach leaves, stems removed
• ½ cup (50 g) avocado, thinly sliced
• ½ cup (50 g) cucumber, seeded and cut into matchsticks
• ½ cup (50 g) bell pepper, cut into matchsticks
• ½ cup (50 g) carrot, cut into matchsticks
• ½ cup (50 g) daikon radish, cut into matchsticks (optional)
• ¼ cup (15 g) mint leaves, roughly chopped (optional)

Blueberry Peanut Dipping Sauce Ingredients

• ½ cup (75 g) B.C. blueberries, fresh or frozen
• 3 tbsp (45 ml) unsweetened peanut butter
• 3 tbsp (45 ml) light soy sauce
• 1 tbsp (15 ml) lime juice
• 1 tbsp (15 ml) orange juice
• 1 tbsp (15 ml) fresh cilantro, chopped
• 1 tsp (5 ml) chili paste
• 1 tsp (5 ml) sesame oil

Instructions 

1. Fill a large shallow bowl with warm water to the depth of 1½”.
2. Working one at a time, place a sheet of rice paper in the water for 30 to 40 seconds until softened. Replace with fresh warm water every 2 or 3 rolls.
3. Transfer wrapper to a dry tea towel to remove excess water, then transfer to a dry surface.
4. Place spinach and avocado (which will show on the outside of the roll) across the top potion of the wrapper, leaving an inch on each side.
5. Place the cut ingredients in the centre of the wrapper, leaving an inch on each side.
6. Fold bottom of the wrapper closest to you over the filling, rolling away from you (following the length of the vegetables).
7. Once you have rolled halfway, fold in the sides and finish rolling.
8. Repeat with remaining wrappers and filling.
9. Cut in half and serve with blueberry peanut dipping sauce.
10. To make sauce, add all ingredients to a blender, and blend until smooth. 

Yield: 8 to 10 rolls, ¾ cup of dipping sauce

 

 

4. Blueberry Galette with Almond Crust

Dough Ingredients

• 1¼ cups (185 g) all-purpose unbleached flour, plus ¼ cup for rolling
• 1 tbsp (15 ml) granulated sugar
• ½ tsp (2.5 ml) salt
• ½ cup (125 g) unsalted butter, chilled and cut into small cubes
• 3 tbsp (45 ml) ice water
• 2 tsp (10 ml) vinegar

Filling Ingredients

• 4 cups (600 g) B.C. blueberries, fresh or frozen
• ? cup (60 g) granulated sugar
• 2 tbsp (20 g) all-purpose unbleached flour
• 1 tbsp (15 ml) lemon zest, finely grated
• 3 tbsp (45 ml) fresh lemon juice
• 1 tsp (10 ml) cinnamon
• 2 tbsp (30 g) unsalted butter, chilled and cut into small cubes

Egg wash

• 1 large (15 g) egg
• 1 tbsp (15 ml) milk                                   
• ½ cup (50 g) sliced almonds

Instructions

1. In a large bowl, combine the flour, sugar and salt. Use a pastry cutter to cut in the cold butter until you have a coarse, crumbly pea-size mixture. Alternatively, pulse in a food processor.
2. Sprinkle the vinegar and ice water into mixture a tablespoon at a time. Finish mixing dough with hands until it just comes together; do not over mix.
3. Form into two discs, wrap well in plastic wrap and chill for at least an hour.
4. Pre-heat oven to 400°F /205°C with rack positioned in the centre. Line a large baking sheet (or two small) with parchment paper.
5. Mix the blueberries (do not thaw if using frozen), sugar, flour, lemon and cinnamon together in a separate bowl. Cube 2 tbsp of cold butter and set aside.
6. Prepare the egg wash by whisking the egg and milk.
7. Remove dough from refrigerator 15 minutes before rolling. Roll out the dough on a floured surface into a rough circle measuring about 1/8” thick and 12” in diameter. 
8. Transfer dough to the lined baking sheet, fill each with blueberry mixture leaving 3” around the edge and dot with cubes of butter.
9. Fold and overlap the edges of the dough, leaving a 4” opening in the middle.
10. Brush the dough with egg wash.
11. Scatter the sliced almonds on the dough and lightly press in.
12. Bake in the middle rack of the pre-heated oven for 40-55 minutes until bubbling and golden brown.
13. Allow to rest at room temperature. Serve with ice cream.

Yield: 2 x 12” galettes

 

5. No Bake Blueberry Cocoa Seed Bites

Ingredients

• 1 cup (150 g) B.C. blueberries, fresh or frozen
• ½ cup (75 g) shredded unsweetened coconut, plus extra ¾ cup for coating
• ½ cup (75 g) pitted dates, chopped
• ½ cup (30 g) unsalted raw sunflower seeds
• ? cup (25 g) dried blueberries
• ? cup (80 ml) sunflower or nut butter
• ¼ cup (25 g) cocoa powder
• 2 tbsp (25 g) flax seeds
• 2 tbsp (25 g) hemp hearts
• 1 tbsp (15 ml) coconut oil or softened butter
• 2 tsp (10 ml) lemon juice
• 1 tsp (5 ml) cinnamon
• ¼ tsp (pinch) salt                                   

Instructions

1. In a food processor fitted with the S blade, pulse all the ingredients (scrape down the sides every few pulses) until combined into a crumbly mixture, but not puréed.
2. Remove blade and refrigerate for 15 minutes if mixture seems too moist.
3. Moisten fingers with water and form into 1½” bite-size balls.
4. Roll in shredded unsweetened coconut to coat. 

Yield: 14 to 16 bite-sized balls