Thursday, April 25, 2013

Two Blueberry Recipes Even Violet Beauregarde Could Still Love!

Oompa loompa doopity do, I've got two blueberry recipes for you!  Fresh blueberries are fantastic, but I think we can all agree that we would not care to become one like poor, boisterous, gum-smacking Violet from Willy Wonka & The Chocolate Factory.  

But I'm fairly certain that these two recipes could win over even Miss Violet.  After all, being juiced has to work up a serious appetite.

Blueberry-Swirl Pound Cake

1/2 cup unsalted butter, room temperature, plus more for pan
1 1/3 cups blueberries
1 1/4 cups, plus 2 Tbsp sugar
1 1/2 cups all-purpose flour
1/2 tsp coarse salt
1/4 tsp baking powder
2 large eggs, lightly beaten
1/2 tsp pure vanilla extract
1/2 cup sour cream, room temperature

Preheat your oven to 350.  Lightly grease a 5x9 loaf pan and line with parchment paper, with about 2 inch overhang on all sides.  Also lightly butter the parchment.

In a food processor or blender, puree blueberries with 2 Tbsp sugar.  In a medium sized bowl, mix together your flour, salt and baking powder.  Then in a larger bowl, cream butter and 1 1/4 cups sugar using an electric mixer.  Add in eggs and vanilla, and continue to beat until fully combined.  Gradually add in flour mixture, and between additions of flour, also begin to add in your sour cream, alternating between both and ending with one last bit of the flour mixture.

Pour half of the batter into the pan and dot with 1/2 cup of the blueberry puree.  Add remaining batter and dot with the rest of the puree.  With a thin-bladed knife or skewer, swirl the batter and puree together.  Bake at 350 for about 1 hour and 15 minutes or until golden brown.  Let cool on a wire rack for 30 minutes, then lift out of pan by parchment.  Allow to cool completely before slicing.

Gluten-Free Blueberry Pancakes

1 2/3 cups gluten-free all purpose flour (I used Bob's Red Mill)
4 tsp sugar
1 tsp baking powder
1/4 tsp Kosher salt
2 large eggs (or 2 egg equivalent of Ener-G Egg Replacer for egg-free/vegan)
1 cup light vanilla soy milk (or vanilla almond milk)
1/4 cup coconut oil
1 tsp vanilla extract (I make my own by steeping vanilla beans in brandy for several months)
1/2 cup blueberries

In one bowl, combine your dry ingredients and then in a separate bowl, whisk together your wet ingredients, and then slowly mix into the dry mixture until well combined.  Mix in blueberries.  Add coconut oil to your skillet and once melted, begin to spoon your batter into the heated skillet.  Once the edged begin to brown, flip your pancakes and cook until both sides are golden.

We served ours topped with Earth Balance margarine and agave nectar, since I'd made this recipe on a complete whim and didn't have any maple syrup around.  This really is a no-fail gluten free (and vegan if you make the egg substitute) pancake recipe.  I'd never made pancakes before in my life, and on our one snow day this past year, I decided it was time to not just make pancakes for the first time, but now they have to also be gluten, egg & dairy free.  This recipe was cobbled together from several that I looked up, and the results were fantastic.  The only problem was there just weren't enough!

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