Celebrity chef and food writer Sophie Michell has created four delicious blueberry recipes as part of a campaign with Chilean Blueberries to showcase how versatile the blue super-food can be.
Blueberries are low in sugar so they make the perfect sweetner for health conscious people who want to sweeten their desserts without overdosing on sugar and calories. They are also an excellent source of vitamin K, vitamin C, fibre, manganese and other antioxidants.
Whether you’re looking for a healthier breakfast option or new recipe ideas for tasty desserts, these recipes are all delicious and good for you.
Hungry? Sophie explains how to make each recipe.
Spelt and vanilla blueberry pancakes with Agave syrup
This is my favourite type of pancake, fluffy light and packed full of zingy flavour and superfood goodness with the Chilean Blueberries. To make them even healthier I have used Spelt flour, which is easier to digest than wheat flour and I have sweetened it with a touch of lower GI agave syrup.
Makes 8/10 pancakes
Ingredients
500g White Spelt flour
1 tsp Baking powder
pinch of sea salt
5 eggs, beaten
600ml of milk
1 tsp vanilla extract
200g Chilean Blueberries
Method
Mix the dry ingredients together, then whisk in the egg, milk and vanilla. Heat up a little veggie oil in a large nonstick frying pan. Then add a large dessert spoonful at a time to make mini pancakes and cook in batches. Add about 3/5 blueberries to each pancake before turning them over and tcook for about 3 minutes each side. Keep warm in a very low oven if needs be.
Serve with agave syrup, icing sugar and more blueberries.
Blueberry Buckwheat Crepes with Greek yoghurt and Blueberry Lemon compote
Buckwheat has been used for delicate crepes in France for years, amazingly Buckwheat is not actually a grain and these babies are Gluten free! I have used the Chilean blueberries to add amazing flavour and stunning colour, great for every occasion from breakfast through to dessert. Make them naughtier with the additon of vanilla ice cream.
Makes 8
Ingredients
250g Buckwheat flour
75ml sparkling water
100g Chilean blueberries
100ml milk
50g melted butter
3 eggs
Blueberry and lemon compote;
250g Chilean Blueberries
50g caster sugar
1 tsp lemon zest
200g Greek Yoghurt to serve
Method
Firstly puree the blueberries and sparkling water together until a fine puree. Then whisk the eggs, milk and the melted butter in a separate bowl. Place the buckwheat flour in a large bowl and pour first the egg mix and then the blueberry puree into the centre of the flour. Whisk well to combine until smooth. Let the batter sit for 30 minutes whilst you make the compote. To make the compote place the sugar, blueberries and lemon zest into a small saucepan and then place on a medium heat. Bring to the boil, then turn down and simmer for 10 minutes.
Then when you are ready to go, heat up a frying pan to a mediumhigh heat, add a touch of oil and a tiny knob of butter, then pour about 4 dessert spoonfuls of the mix into the centre and swirl around quickly to cover the pan and produce a thin pancake. Then flip over and cook on the side for one more minute. When ready fold the pancakes over into quarters, then place 2 on each plate and spoon over some Greek Yoghurt and compote.
Blueberry feta hotcakes with bacon and honey
This is one of those sweet savoury recipes that is SO moreish. The salty feta and blueberries work really well together and the crunchy bacon and sweet honey take it to the next level. This is an ideal brunch dish.
Serves 4
Ingredients
400g Self raising Flour
1 tsp Baking powder
pinch of sea salt
4 eggs, beaten
400ml of milk
150g Feta cheese crumbled
150g Chilean blueberries
250g smoked streaky bacon
2 tablespoons of honey (or maple syrup)
150g Chilean blueberries to decorate
Firstly mix the dry ingredients together, then the eggs and milk. Pour the milk and egg mix slowly into the dry mix and whisk to combine. Then add the blueberries and feta cheese.
Heat a large frying pan up until medium –high, add a splash of oil and add a couple of large spoonfuls of batter in the pan for each pancake. I like to do one large hotcake per person, or you can do a few smaller ones. Cook for about 4 minutes on each side until golden brown. Then place on a plate and top with two slices of bacon, a few more blueberries and a drizzle of honey.
Blueberry Blinis with whipped goats cheese and Blueberry, black pepper chutney
Blinis are great little nibbles to have before dinner or as a snack. Everyone loves them and they are easy to make. The blueberry and black pepper chutney is a quick and tasty recipe and the chutney can be used for all sorts of dishes, baked hams, duck, pates and many cheeses.
Serves 4 as nibbles
Ingredients
150g plain flour
150ml milk
1 egg, separated
1/ 2 tsp bicarbonate of soda
200g rindless goats cheese
50ml double cream
touch of salt and pepper
Quick chutney;
1 shallot finely diced
250g Chilean blueberries
50g brown sugar
100ml white wine vinegar
Good grind of black pepper
Method
Firstly make the chutney, add the shallots, blueberries, vinegar, and sugar to a medium saucepan and then bring to the boil. Turn down and simmer for 30 minutes until thick, then add the black pepper. Then stir, set aside and cool. Then bring the goats cheese up to room temperature and beat well with the cream and seasoning.
Then to make the blinis, mix all the ingredients together in a medium bowl and heat up a frying pan to a medium heat. Spoon one dessert spoonful in at a time to make tiny bite sized pancakes. Cook for 1 minute then flip over and cook on the other side. Take off the heat and cool. When you are ready to eat, spoon alittle of the goats cheese onto each pancake and then top with a little chutney. Serve as nibbles with drinks.
