Blueberry Recipes

NO-ADDED-SUGAR BLUEBERRY JAM (easiest recipe ever!)

(this recipe yield around 3 cups of jam)

you’ll need:

Mason Jars (or other glass jars)

6 heaping cups of blueberries

1 lemon, squeezed

1. place your blueberries in a small pot on medium heat and let cook, stirring occasionally, until blueberries start to get soft and runny.

2. add lemon juice from one lemon to the blueberries

3. mash the blueberries with a fork or potato masher to get all of the juices out

4. reduce heat to low and continue stirring and cooking for around 45 minutes to one hour. If you have a flame tamer, use it to ensure the jam doesn’t burn on the bottom. The key to this recipe, since there is no added sugar or thickener like pectin, is to keep cooking it and stirring often to get the berries to thicken into a jam.

5. you know its thick enough when the spoon down the center of the jam leaves a bit of a line.

6. let sit for1-12 hours and then put in glass jars and refrigerate.

   If you are looking for sweeter jam, you can always add sugar (anywhere between 2 Tablespoons for a very subtle sweetness to 2 cups for loaded sugar, which I don’t recommend!)

   The jam will keep in the fridge for around one month and since this yields a smaller batch, you should have no trouble eating it all up in that time!

BLUEBERRY PANCAKE RECIPE

you’ll need:

2.5 cups of flour (you can use whole wheat for more nutritious pancakes!)

2 cups of milk

2 Tablespoons of baking powder

2 eggs

2 Tablespoons of sugar

1 teaspoon of vanilla

3 cups of blueberries

optional- 3 Tablespoons of ground flax seed

butter

a flat pan

1. in a large mixing bowl, beat your eggs with the milk.

2. add flour gradually and mix until blended.

3. add vanilla, baking powder, sugar (and flax if you are using) mix just until blended.

4. add the blueberries and fold them in slowly so they don’t get mushed.

5. Heat a Tablespoon of butter on a flat pan on medium heat, spreading the butter evenly on the pan.

6. Using a large spoon or ladle, plop batter onto the pan as large or as small as you’d like your pancakes and let sit. You know its time to flip the pancakes when they start to bubble a bit on top.

7. flip em and let em cook on the other side!

8. repeat until all of your batter is finished

9. Enjoy with fresh blueberries on top and Maple Syrup :)

BLUEBERRY PIE RECIPE

**a little note- while I advocate being very careful about eating too much added sugar in general- I also firmly believe a slice of fresh, home-made, blueberry pie now and again is good for your soul and will put a smile on your face! My humble advice is to indulge mindfully, with no guilt, adding a scoop of vanilla ice cream!!

you’ll need:

a frozen pie shell (or make your own!)you’ll need 2 if you want to make a top crust

6 cups of blueberries

2/3 cups of sugar

3 Tablespoon corn starch (for thickening)

2 lemons, squeezed

1. Pre-heat oven to 375 degrees

2. In a large bowl, add your blueberries, corn starch, sugar and lemon juice and mix thoroughly.

3. Add the mixture to your pie crust and cook for 45 minutes, until crust is golden brown.

4. Take the pie out of the oven and let sit for AT LEAST 3 hours before eating it, so the filing has time to thicken

5. YUM!!!!