Cooking with Blueberries

Cooking with Blueberries

How nutritious are blueberries?  Very!  They’re packed with fiber, vitamin C and phytonutrients.  Click the link to learn more about the health benefits of blueberries:


Oatmeal and Wheat Flour Blueberry Pancakes


1/2 cupwhole wheat flour

1/2 cupall-purpose flour

2 tablespoonsbrown sugar

2 tablespoonsbaking powder

3/4 teaspoonsalt

1 1/2 cupsquick cooking oats

2 cupssoy milk

3eggs, beaten

1/4 cupolive oil

1/2 cupfrozen blueberries

  • Preheat a lightly oiled griddle over medium heat.
  • In a large bowl, mix whole wheat flour, all-purpose flour, brown sugar, baking powder, and salt.
  • In a small bowl, mix oats and soy milk. Whisk in eggs and olive oil. Pour into the flour mixture all at once. Continue mixing until smooth. Gently fold in blueberries.
  • Pour batter about 1/4 cup at a time onto the prepared griddle. Cook 1 to 2 minutes, until bubbly. Flip, and continue cooking until lightly browned.

Gluten-Free Blueberry Pancakes

  • ¾ Cup Oat Flour (you can grind ¾ oats in a food processor)
  • ½ tsp Cinnamon
  • ¼ Cup Splenda
  • ¼ tsp Baking powder
  • Pinch salt
  • ¼ tsp Vanilla extract
  • ¼ Cup Unsweetened Vanilla almond milk
  • ½ Tbsp Coconut oil, melted **
  • 1 Egg white
  • ⅓ Cup Blueberries (frozen or fresh)


  1. In a medium sized bowl, mix the oat flour, cinnamon, splenda, baking powder and salt.
  2. Add in the vanilla extract, vanilla almond milk, coconut oil and egg whites.
  3. Mix until just combined, do not over mix. Let stand for 5 minutes.
  4. Spray a griddle or skillet with cooking spray and heat on medium/high heat.
  5. Drop into the griddle using about ¼ cup scoops and turn down to medium heat.
  6. Drop the blueberries evenly among the pancakes.
  7. Cook until each side is golden brown, about 3 minutes per side, flipping once.
  8. Devour!

Blueberry Power Smoothie

1 cup fresh or frozen blueberries

  • 2/3 cup fat-free milk
  • 1/2 cup reduced-fat firm silken tofu (about 4 ounces)
  • 2 tablespoons raspberry spread (such as Polaner All Fruit)
  • 1 (6-ounce) carton raspberry low-fat yogurt (Yoplait Greek Yogurt)

Directions: Place in a blender until smooth!


Blueberry and Chicken Pasta Salad

Makes: 6 servings, about 1 1/2 cups each

Active Time:

Total Time:


  • 1 pound boneless, skinless chicken breast, trimmed of fat
  • 8 ounces whole-wheat fusilli or radiatore (Pasta)
  • 3 tablespoons extra-virgin olive oil
  • 1 large shallot, thinly sliced
  • 1/3 cup reduced-sodium chicken broth
  • 1/3 cup crumbled feta cheese
  • 3 tablespoons lime juice
  • 1 cup fresh blueberries
  • 1 tablespoon chopped fresh thyme
  • 1 teaspoon freshly grated lime zest
  • 1/4 teaspoon salt


  1. Place chicken in a skillet or saucepan and add enough water to cover; bring to a boil. Cover, reduce heat to low and simmer gently until cooked through and no longer pink in the middle, 10 to 12 minutes. Transfer the chicken to a cutting board to cool. Shred into bite-size strips.
  2. Bring a large pot of water to a boil. Cook pasta until just tender, about 9 minutes or according to package directions. Drain. Place in a large bowl.
  3. Meanwhile, place oil and shallot in a small skillet and cook over medium-low heat, stirring occasionally, until softened and just beginning to brown, 2 to 5 minutes. Add broth, feta and lime juice and cook, stirring occasionally, until the feta begins to melt, 1 to 2 minutes.
  4. Add the chicken to the bowl with the pasta. Add the dressing, blueberries, thyme, lime zest and salt and toss until combined.

Tips & Notes

  • Make Ahead Tip: Add everything except the blueberries and dressing to the pasta salad. Cover and refrigerate pasta salad, blueberries and dressing separately for up to 1 day. Toss together just before serving.


Blueberry and Watermelon Quinoa Salad



INGREDIENTS: Recipe inspired by Quinoa Revolution, but beyond the watermelon + quinoa.
1/2 cup red quinoa, rinsed under cold water
1 cup water
2 cups cubed watermelon
1/2 cup fresh blueberries
1/4 cup sundried tomatoes, packed in olive oil
1 tbsp of the sundried tomato olive oil (or regular olive oil is fine, too)
1 tbsp chopped fresh basil
3 tbsp blanched, slivered almonds, lightly toasted in a dry pan for 1-2 minutes
1/4 cup gruyere, cut into small cubes (the salad is divine without cheese, so don’t freak if you can’t have dairy. Or, you can opt to use feta)
Salt/pepper, to taste

After you’ve rinsed the quinoa, add it, along with the cup of water to a medium pot. Bring the water to a boil, and then simmer, covered for 15 minutes. When done, fluff with a fork and set aside to cool.

In a large bowl, toss the watermelon, blueberries, sundried tomatoes, basil, almonds and gruyere. Add the cooled quinoa, oil, salt + pepper to taste. Serve lukewarm or chilled.


Salmon Bulgogi Tacos with Blueberry Habanero Salsa

Soft and creamy salmon marinated in a sweet and spicy Korean  bulgogi marinade served in tacos with a blueberry and basil habanero  salsa.

Servings: makes 4  servings

Prep Time: 10 minutes
Cook Time: 10 minutes
Total  Time: 20 minutes

  1. Assemble tacos and enjoy.


Blueberry & Orange Icy Pops


1 heaped cup of blueberries
2 navel oranges
3/4 cup coconut milk
1/2 cup coconut water
1/2 cup coconut cream

Icy Pop molds (600ml / 20oz capacity. Double the recipe if you have larger or more molds to fill)


Preheat the oven to 200 C (400 F). Place the blueberries in a small baking tray. Juice one of the oranges and pour the juice over the blueberries  Roast the blueberries for 15 minutes. Remove and allow to cool.

Cut the remaining orange in half and juice one half. Cut a slice or two from the remaining orange half, peel and cut the flesh into small pieces. In a bowl, add the coconut milk, coconut cream, coconut water, orange juice, orange pieces and roasted blueberries. Be sure to add any juices from the baking tray. Evenly spoon the fruit into each mold and top up with the coconut mixture. Freeze overnight.

If you have excess, store it in an airtight container in the fridge until your icy pops have set over night. Take the icy pops from the molds and store in an airtight container in the freezer, layering with baking paper in between pops to make sure they don’t stick together.




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