The wild blueberries’ journey from the bush to my belly

On our drive back from our trip to Maine a few weekends ago, we kept seeing signs for wild Maine blueberries everywhere. I definitely wanted to stock up before we crossed the border and when we finally saw a sign that said “We’re wild but we’re clean” I knew we had to stop right then and there. I mean seriously, how hilarious (and cute) is that? 😆

I was very happy eating the blueberries straight out of the container for a few days but then decided to actually incorporate them into something more exciting. Salads are usually my catch-all vessel for fruits, nuts, cheeses and veggies and these wild babies were the perfect sweet touch to a savory lunch one day.

Organic mesculin greens, grape tomatoes, pecans, goat cheese and wild Maine blueberries

Ok salad. We’ve seen it all before I guess. What’s the first thing that comes to your mind when you think of a recipe with blueberries? My mind goes straight to MUFFINS! I love muffins. They are such a great breakfast on the go and anytime snack. They also lend themselves beautifully to whole grains, nuts and yes you knew that one was coming… wild Maine blueberries. :) I followed this recipe for oatmeal blueberry applesauce muffins, using 1/4 cup agave nectar as sweetener (just like Lauren did in her strawberry oat muffins adaptation of the recipe) and also added 1/2 cup of chopped walnuts. I like a little crunch in my muffins + the staying power that nuts provide. :)

Aren’t they pretty? The muffins had a little photo shoot 😉

Maine blueberries are tiny, in case you’ve never seen them, so they are really great for baked goods (while I prefer their plumper counterparts in salads and on their own). This particular recipe yielded very moist and subtly sweet muffins. I enjoyed them as they were but I think I actually would up the sweetener amount back to the original 1/2 cup.

Gorgeous, if I do say so myself! 😎

For my last blueberry “project” I decided to make a blueberry almond cake with lemon drizzle (recipe here) to bring over to a dinner at my parents’ house. I make cakes maybe once a year and it’s really a shame. This cake gave me another reason for why I must change this immediately. I mean, just look at it…..

We had 7 people for dinner so I knew it would be the perfect event for everyone to sample it (since obviously making a cake just for myself is a dangerous proposition). This is a lemon/almond cake with a cheesecake layer, topped with blueberries, almonds and finished with an optional lemon drizzle. The whole thing is just amazing. I used nonfat yogurt and reduced fat cream cheese but otherwise followed the recipe to the T and couldn’t get over how delicious it was. The bottom layer was well balanced and moist, the cheesecake layer definitively lemony yet light and the blueberries and almonds added some freshness + crunch. I don’t say this often about non-chocolate desserts if you know me but this was the bomb. Even better the next day (ok, maybe not “better,” just amazing in a slightly different way) when it had time to cool further in the fridge. I will definitely be making this again but I think I’ll omit the drizzle next time. I couldn’t really taste it and it was too thin to see. Skip that extra step and you can even save a calorie or 2… although I wasn’t counting while going for a second sliver of this beauty 😉

Have you had wild Maine blueberries before? What’s your favorite recipe starring berries? What non-chocolate dessert blew you away recently? Yes, I want to know all of this! 😀

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