Western Living Magazine
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Because summer is the best time to enjoy this B.C. berry.
Not only do blueberries add gorgeous colour to a dish, they’re also fruity and tasty enough to justify baking instead of sunbathing (at least for a couple hours). Lucky for those of us in B.C., we happen to be right in the middle of the world’s largest producing blueberry region. From punch and banana bread to classic lattice-top pie, we scoured the WL Recipe Finder (and added some new recipes from BC Blueberries) so that you’re covered for every sweet, blueberry-filled occasion.
Classic but never lacking in flavour, this recipe mixes lemon, cranberry, pineapple and blueberry juices with fresh raspberries and blueberries. (For an extra kick, we suggest you swap the club soda for sparkling wine.)
Apples aren’t the only fruit that should be used in crisps and crumbles! This blueberry-apple crisp is delicious and easy to make—and with the use of hazelnut and maple syrup, should be considered a quintessential Canadian dessert. To make it even better, add ground nutmeg or clove and serve warm with a scoop of vanilla ice cream.
Impress your pals with this blueberry-infused banana bread, which highlights the fresh taste of in-season berries. What it lacks in time-efficiency (mixing, baking and cooling may take nearly two hours), it makes up for in flavour: we’re talking cinnamon, pecans, vanilla, yogurt and just the right amount of butter.
Mary Fawley’s blueberry cobbler appeared in our June 2008 issue and quickly became a reader favourite! “It’s so delicious with ice cream or whipping cream,” says Diana Lingholt of Chilliwack, B.C.
Wine and bread pudding? According to Christopher Sprague, sommelier at 529 Wellington, this dessert pairs perfectly with Duschke Muscat, a deep-amber colour vino produced in Australia’s infamous Barossa Valley. Made with bread, honey, nutmeg and blueberries, this blueberry bread pudding is the perfect warm-weather treat: simple, sweet and satisfying.
Filled with five cups of fresh blueberries, lemon juice and a touch of cinnamon, this all-American pie remains true to its uncomplicated appearance. Don’t be fooled by its simplicity though—the delicate balance of (mostly) natural ingredients gives this age-old dessert a fresh update.
Julie Van Rosendaal suggests adding blueberries and other fruits to her classic oat scone recipe—best served with jam or clotted cream.
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