Blueberry recipes

Fresh blueberry sauce can be used over pancakes and waffles or crepes. Stir it into plain yogurt or use as a topping for desserts, such as ice cream or pound cake.

Strain the sauce and use the syrup in beverages, such as in club soda for a blueberry spritzer.

Blueberry buttermilk pancakes

2cups flour

1/3cup sugar

2teaspoons baking powder

1/2teaspoon baking soda

1/2teaspoon salt

2large eggs

2cups well-shaken buttermilk

3tablespoons soft butter, plus 2 tablespoons for cooking

1cup blueberries, rinsed

Combine dry ingredients in a large bowl. Beat eggs, buttermilk and 3 tablespoons butter in a separate bowl.

Mix wet ingredients into the dry to make batter, but don’t overmix.

Melt butter in skillet over medium heat. Spoon 3/4 cup of batter into melted butter, top with blueberries and fry until bubbles form on top (about 2 minutes), then flip the pancake and brown other side.

Serve with blueberry sauce and pure maple syrup.

Makes about 4 servings

Blueberry sauce

21/2 cups fresh blueberries, rinsed

1cup orange juice

3/4cup sugar

1large lemon

Zest and juice lemon. Combine blueberries, orange juice and sugar in a saucepan and bring to a boil over high heat, stirring occasionally.

Add lemon juice and zest, reduce heat, and simmer until mixture begins to thicken, about 15 minutes.

Remove from heat and use to top pancakes. Serve warm or chilled.

Makes about 2 cups.

Ashley Stewart