Blueberries for Breakfast

blueberry souffléMost people have probably had blueberries included somewhere in their breakfast. But in recent years, people have become more daring and creative with their use of blueberries in the first meal of the day. Below, you'll find several delicious examples of ways to eat blueberries for breakfast. Eat up, and enjoy!



Blueberry Puffer Pancake

2 tblsp butter
3 eggs
3/4 cup milk
3/4 cup flour
2 tsp sugar
1/2 cup fresh blueberries

Preheat oven to 425 F.
Place butter in an oven-safe skillet and put it in the oven to melt. While butter is melting, whisk together the milk, flour and sugar.
Pour batter into skillet with the melted butter and add blueberries.
Place in oven to bake for 15 to 20 minutes, until pancake has puffed up and the edges are golden brown.
Dust with confectioners sugar and serve with maple syrup, if desired.



Blueberry Lemon Scones

2 cups whole wheat flour
½ tsp salt
1 ¼ tsp baking powder
2 ½  cups cane sugar
Zest of 1 lemon
1 14 oz. can of full-fat coconut milk
1 cup blueberries
½ cup powdered sugar
Juice of half of a lemon

Preheat oven to 425 degrees Fahrenheit.
Whisk together flour, salt and baking powder. Fold in lemon zest and blueberries.
Combine dry ingredients with can of coconut milk, making sure to mix until just combined.
Turn out dough onto a floured surface and fold onto itself a few times.
Add more flour and fold until dough is no longer sticky. It should be in between wet and dry.
Flatten dough into an eight-inch square and cut into eight triangles.
Sprinkle sugar over top and pop into the oven for about 20 minutes.IMG_1261
While scones are baking, combine powdered sugar and lemon juice to make a glaze.
After you have taken the scones out of the oven, drizzle the glaze over the scones while still warm.



Blueberry Tart with Walnut Crust

For crust
½ cup walnuts, lightly toasted (see tip)
1 cup graham cracker crumbs, preferably whole-wheat (see note)
1 large egg white
1 tablespoon butter, melted
1 tablespoon canola oil
Pinch of salt

For filling
8 ounces reduced-fat cream cheese (Neufchâtel), softened
¼ cup reduced-fat sour cream
¼ cup plus 2 tablespoons pure maple syrup, preferably grade B, divided
2 cups fresh blueberries
Equipment: 9-inch removable-bottom tart pan

Tip: To toast walnuts, spread on a baking sheet and bake at 350°F, stirring once, until fragrant, 7 to 9 minutes.

Note: To avoid trans fats, look for graham crackers without partially hydrogenated vegetable oil. To make crumbs, pulse graham crackers in a food processor or place in a large sealable plastic bag and crush with a rolling pin. (You’ll need about 14 whole-wheat graham cracker squares to make 1 cup of crumbs.)

Preheat oven to 325°F.
Coarsely chop walnuts in a food processor.
Add graham cracker crumbs and process until the mixture looks like fine crumbs.
Whisk egg white in a medium bowl until frothy.
Add the crumb mixture, butter, oil and salt; toss to combine.
Press the mixture into the bottom and ½ inch up the sides of a 9-inch removable-bottom tart pan.
Set the pan on a baking sheet.
Bake until dry and slightly darker around the edges, about 8 minutes.
Cool on a wire rack.

To prepare filling:
Beat cream cheese, sour cream and ¼ cup maple syrup in a medium bowl with an electric mixer on low speed until smooth.
When the crust is cool, spread the filling evenly into it, being careful not to break up the delicate crust.
Arrange blueberries on the filling, pressing lightly so they set in.
Drizzle the remaining 2 tablespoons maple syrup over the berries.
Chill for at least 1 hour to firm up.



Blueberry Soufflé Omelette

1/2 tsp butter, melted
2 eggs, separated
½ tsp caster sugar
1 tbsp milk
¼ cup frozen blueberries
1 tsp maple syrup
Icing sugar to dust

Turn grill onto medium-high heat.
Whisk the egg whites in a small bowl with a balloon whisk until they reach soft peaks. Don’t over whisk!
In a separate bowl foam the sugar, milk and yolks together until pale, light and frothy.
Brush the butter onto an 18cm fry pan and place over low heat.
Pour in the egg yolk mixture, swirling softly so that it coats the bottom of the pan.
Gently tip the egg whites on top and spread lightly with a spatula until the yolks are completely covered.
Try to minimise losing air as much as possible!
Cook for 2 minutes or until starting to set.

Meanwhile heat the blueberries and maple syrup together until bubbly, either in the microwave or in a small pot on the stove.
Transfer the frying pan to the grill and cook for another two minutes or until the top is set and just starting to color.
Run a spatula around the edges of the pan and carefully transfer omelette to a plate.
Drizzle the blueberry mixture over half of the omelette and use the spatula to gently fold the other half over the blueberries.
Dust with icing sugar and serve immediately.
You may serve with extra maple syrup or cinnamon sugar if you wish.



Chocolate Blueberry Shake

1 packet of chocolate breakfast powder
1 1/2 cups of milk
1 cup of frozen blueberries

Blend together 1 packet chocolate breakfast powder, 1 1/2 cups milk of choice, and 1 cup frozen blueberries.

Optional: Add a scoop of protein powder for improved muscle recovery.



Maple Blueberry Breakfast Sausage

To make you will need:
1 lb pork sausage
1/2 cup blueberries
1 tsp sea salt
1 tsp garlic powder
1 clove minced garlic
2 tablespoons maple syrup
Olive oil

Mix all ingredients in a bowl
Form in to small sausage patties
Pour olive oil in skillet and cook patties.