Discover why everyone is going wild for Wild Blueberries

  • Tuesday, April 29, 2014

  • Updated Tuesday, April 29, 2014 4:23 pm


Family Features – If you love to cook, discover the wild advantage and fill your freezer with wild blueberries. Packed with more intense blueberry flavor and two times the antioxidants of regular blueberries, wild blueberries are wildly different from the cultivated blueberries you find in the fresh produce section. Don’t be fooled by their small size, these berries pack more flavor and antioxidant power into their tiny blue bodies than any other blueberry on this big blue planet. This makes them the blueberry of choice for anyone interested in cooking, baking, making smoothies and more.

Here are three delicious recipes from three talented food bloggers with a shared love for tiny, potent wild blueberries and a passion for developing innovative, healthy and tasty twists on the classics everyone loves. Try them all and feed your wild side.

For more delicious recipes, visit

A healthy choice

A growing body of research is establishing Wild Blueberries as a potential ally to protect against cancer, heart disease and Alzheimer’s disease — so it’s no surprise that more and more people are picking Wild Blueberries than ever before.

A tasty and easy option

Convenience and freshness are frozen right in. Wild blueberries are individually quick-frozen within 24 hours of harvest, locking in their intense blueberry flavor, nutrition and antioxidant power. Find them in your grocer’s freezer in convenient re-sealable bags and make sure you get the wild ones.

Gluten-Free Orange Pancakes with Wild Blueberry-Orange Sauce

Recipe by Katie Heddleston, Healthy Heddleston,

Yield: 12 to 15 thin pancakes, depending on size

Wild Blueberry-orange sauce

1/2 cup frozen Wild Blueberries

1 tablespoon freshly squeezed orange juice

1/2 teaspoon orange zest

1 teaspoon granulated sugar (or honey)

Orange pancakes

1/2 cup plus 2 tablespoons gluten-free flour

1 tablespoon granulated sugar (or honey)

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

1/4 cup freshly squeezed orange juice

1/4 cup milk

1 egg

1/2 teaspoon orange zest

1 tablespoon melted butter or margarin

First make sauce. In small sauce pan, combine all ingredients and place on low heat while preparing pancakes. Stir occasionally. Smash Wild Blueberries to desired consistency.

To make pancakes, combine all dry ingredients in a medium mixing bowl. Then add in wet ingredients. Whisk everything together until well combined; batter will be thin. On griddle or electric skillet preheat to medium heat. Make sure pan is hot before scooping batter. Using 1/4-cup scoop, pour batter (but not whole scoopful into pancake shapes on griddle). Batter is thin so not much is needed for each pancake. Wait until pancake bubbles before flipping. Flip and cook other side. Continue process until all batter is used. Pour sauce over pancakes while warm.

Note: Only one orange is needed for fresh juice and zest for both pancakes and sauce.

Wild Blueberry Polenta with Grilled Onions and Sausage

Recipe by Mireya Merritt, My Healthy Eating Habits,

Yield: 4 servings


1 1/2 large onions, cut in half and thinly sliced, about 4 cups

1 1/2 tablespoons olive oil


4 cups water

1 teaspoon salt

1 cup yellow cornmeal

1 3/4 cups frozen Wild Blueberries


2 teaspoons olive oil

4 sausages, prepared according to package instructions

Saute onions in 1 1/2 tablespoons olive oil until lightly caramelized, about 25 minutes. About 15 minutes before onions are ready, heat water in 4-quart saucepan until comes to a boil. Add salt and slowly whisk in cornmeal. Stir frequently until the polenta thickens up and texture is smooth. Carefully stir in frozen blueberries, trying not to break them. Cook one minute and then turn off the heat, cover the pot and allow polenta to rest 1 to 2 minutes.

To serve, place large spoonful of Wild Blueberry polenta on plate, top with grilled onions and then place one sausage, sliced or whole, on top of onions. Serve with sliced oranges or garden salad.

Wild Blueberry, Coconut and Ginger Smoothie

Recipe by Rachael Hartley, An Avocado A Day,

Yield: 1 serving

1 cup frozen Wild Blueberries

1 cup 2 percent plain yogurt

1/4 cup light coconut milk

2 tablespoons unsweetened, shredded coconut

1/2 teaspoon grated fresh ginger

Place all ingredients in blender and blend until smooth. Serve immediately.


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