Blueberry Recipe Round-Up {Allergy-Friendly}

In our area nothing says July like fresh-picked blueberries.  We have 5 bushes of our own on our property and they are delicious.   We’ve picked about 1/8th of them so far, and we’re also heading out to pick-your-own blueberries this week with our food allergy group. (Here we are below gathering up a snack yesterday.)

BusyBeeKate-BlueberryPickingMy daughter loves blueberries and they have become a staple snack for her so I checked online for some additional ways to bake and cook with them.  I know after the remainder of our crops are ready and with the blueberry picking this week we’ll have many more pounds of blueberries than we can snack on.

If you’re like us and can’t get enough of blueberries and possibly also brought home too many from a recent picking, then these delicious recipes are for you.  From the blueberry lemonade to the simple blueberry pancakes, and blueberry bars, these are some tasty allergy friendly treats to enjoy over the holiday weekend or anytime.

I am also excited to share my favorite blueberry muffin recipe which I’ve adapted from an old recipe my Mom used to make for us as kids and made it allergy friendly for my family next week on the blog, so make sure you stop back!  These are delicious!

And did you know that blueberries are very low in saturated fat, cholesterol and sodium, and also a good source of dietary fiber, and a very good source of vitamin C, vitamin K and manganese.  So go ahead and pick up some blueberries today while they are in season and enjoy some of the tasty treats below!

 

BlueberryLemonade
(photo from Damn Delicious)

Blueberry Lemonade

1 cup plus 2 tbsp. granulated sugar
2 cups water
1 pint fresh blueberries
1−1/2 cups freshly squeezed lemon juice (from about 10 big lemons, including pulp but not seeds)

1. Make a simple syrup by combining 1 cup sugar and water in a saucepan over medium heat, stirring until the mixture boils. Lower the heat and allow the syrup to simmer for another minute.  Remove from heat and let cool.

2. In a blender or food processor, puree the blueberries with 2 tablespoons of 
sugar.

3. In a pitcher, combine the cooled syrup, lemon juice and blueberry puree.

To serve, pour 1/4 to 1/3 cup of base into a glass and fill with
water.  Garnish with blueberries / lemons.  Makes 12 servings.

blueberry_pancakes
(photo from Food Allergy Mama)

Simple Blueberry Pancakes

2 cups all purpose flour
4 tablespoons granulated sugar
4 teaspoons baking powder
1 teaspoons salt
2 tablespoons water
4 tablespoons vegetable oil
2 cups (your choice of) milk (coconut, soy, rice) (I use So Delicious Unsweetened)
1 cup of blueberries
Cooking spray

1. Preheat griddle pan on medium heat.  Spray with cooking spray

2. In a large bowl combine flour, sugar, baking powder and salt with a wire whisk.

3. In a large liquid measuring cup combine water, oil and milk.

4. Pour water mixture into the dry ingredients and mix with a wire whisk until just combined. Do not over mix; lumps are fine.

5. Gently fold in blueberries.

Pour about ¼ cup of batter onto the heated griddle and cook until small bubbles start to form on top. Flip and cook other side until light brown.
(Recipe adapted from Food Allergy Mama)

 

 

BlueberryCrumbBars
(photo from Food for a Hungry Soul)

Blueberry Crumb Bars

For the crust topping:
1 cup of white sugar
1 teaspoon baking powder
3 cups all purpose flour
1/4 teaspoon salt
Zest of one lemon
1 cup of cold butter or your go-to butter replacement (I use Earth Balance Soy Free)

For the filling:
4 cups blueberries
1/3 cup sugar
4 teaspoons cornstarch
Juice of one lemon

1. Preheat oven to 375*F and put aside an ungreased 9 inch x 13 inch pan.  Rinse the blueberries.

2. Combine the dry ingredients. Cut your butter replacement in using two knives in a criss-cross cutting motion, or a pastry blender, or freeze it first and grate it in.** Mix until the mixture is crumbly. Pat half the mixture into the pan and reserve the remaining half for the crumb topping.

3. To make the filling, combine the dry ingredients with the blueberries. Sprinkle the lemon juice over the berries and gently stir. Pour the blueberries over the crust in an even layer.

4. Sprinkle the remaining crust topping over the blueberries.

5. Bake for 45 minutes or until golden brown. Remove from oven and allow to cool completely. Cut into squares when cool. Refrigerate unused portion.

(Recipe adapted from King Arthur Flour Forum)

brown-sugar-blueberry-muffins-2Blueberry Muffins

Check back next week for this recipe!

So, is your family addicted to blueberries like us?   What are some of your favorite blueberry recipes?

Love, Kate

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