Post #679 A Revelation in Blueberries

November 22, 2019 at 11:17 AM | Posted in Uncategorized | Comments Off on Post #679 A Revelation in Blueberries

So, I’m going to start this post with a health update because that directly affects the foods and stuff I’m writing about today.  Things have progressed to the point where everyone believes I need to have my gall bladder yanked out as soon as it can be managed safely.  Before that can happen, I have to have my heart tested again because my GP wants to verify the findings from two years ago.  Right now the surgery is scheduled for the 12 of Dec. but it depends on whether I can get the cardio tests scheduled before the surgery.  Right now, they’re scheduled for Dec 30, but that might change.  So, it’s a hurry up and wait situation.  In the meantime, the antibiotics took care of the problem for a short time, but the symptoms are starting to return.  The surgeon’s advice right now is “EAT NO FAT OF ANY KIND!”  That really sucks cuz I revel in the fats – not.  There are some fatty foods I love that I’ve stopped eating – bacon, butter, peanut butter, well-marbled beef, hamburgers, etc.  And of course, since I don’t like dairy, I’ve never drunk milk or cooked with cream.  The really difficult one to give up is cheese.  I love the full fat flavor of sharp cheddar, mild gouda, provolone, brie, cream cheese on a bagel, and on the list goes.  So I’m still at home, cooling my heels, and waiting until the surgery is set.  Whee.

So what’s all this got to do with blueberries?

Last weekend, before I saw my GP and the surgeon, I found a recipe for a blueberry butter cake (shared down below) and wanted to try it.  So we got two small containers of fresh blueberries to make it.  In essence, it’s a blueberry cafloutis with a ton of extra butter in it.  And there’s a reason I wanted to try it.

My mom used to make a berry cobbler that she sort of just threw together.  I’m working on 40 year old memories here, but she would fill a baking pan with fresh or frozen berries, usually a mixture.  She would dot it with butter.  Then she’d sift together equal amounts of flour and sugar with a teaspoon of nutmeg.  I think the flour and sugar were 1 cup each.  She’d sprinkle this evenly over the top of the berries, not minding if the juices came up because she would melt a half cup of butter and drizzle this over the top of the whole thing.  She’d bake this at 375 or 400 until it was hot and bubbly and the top was golden brown.  You couldn’t eat it right away unless you wanted third degree burns in your mouth and throat and stomach.  Once it was cooled to room temp, the crust that formed on the top was like candy.  And it would melt in your mouth leaving a sweet butter flavor to mingle with the berries.  It was marvelous.  I’ve never been able to recreate it, so if anyone knows this recipe, let me know.

However, the blueberry butter cake looked remarkably similar to what my mom used to make and I wanted to make it to see if it was a passable substitute.

It’s certainly more cakey than what my mom made, but it looks like it has the crunchy sugary top that I’m looking for.  And it’s blueberries.  This is not my recipe or picture, and if they owner doesn’t want me to share, please let me know.  Here’s the web address to the recipe, which I’m copying below:

  • 2 cups All-Purpose Flour
  • 1 3/4 cups Sugar
  • 3/4 cup Cold Butter
  • 1 tsp. Baking Powder
  • 1 tsp vanilla extract
  • 1 cup Milk
  • 2 Eggs, separated
  • 2 cups Fresh or Frozen Blueberries
  1. Preheat oven to 350 degrees.
  2. In a mixing bowl, combine flour and sugar.
  3. Cut in butter until crumbly, and set aside 3/4 cup for topping.
  4. Add the baking powder, milk,extract and egg yolks and mix well.
  5. Beat egg whites until soft peaks form and fold into batter.
  6. Sprinkle on blueberries and the reserved crumb mix.
  7. Bake 30-40 minutes or until golden brown.
  8. Delicious for breakfast or dessert!
  9. ENJOY!

Easy peasy, right?  However, a lot of butter, and milk.  Can’t eat it right now.  So, didn’t make the cake, and had two cartons of fresh blueberries in the fridge.  Gotta use ’em.  I immediately thought of freezing them, but wanted to use them instead.  I first thought of smoothies, but I’d eaten my bananas and blueberries and ice don’t make a great smoothie.  I tossed ideas out almost the moment they came to me because there was one thing I’ve been wanting to try but have been reluctant to do so.  So I sighed and said to myself, what the heck,  Pancakes it is!

I have not eaten pancakes since I was a small child.  I have nothing against pancakes, but I firmly believe that anything with the word “cake” in its name should taste like cake.  I’ve made pancakes years and years ago and liked doing it.  I think my main problem with them is I don’t like maple syrup and pancakes are inevitably and irretrievably linked with maple syrup in my mind.

However, as a dish, pancakes are extraordinarily versatile.  So, I found a basic recipe and doctored it up to my tastes.

  • 1 1/2 cups flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar (I used two)
  • 1 tsp salt
  • 1 1/4 cup milk
  • 1 egg
  • 3 tablespoons butter, melted
  • 1 tsp vanilla (my own addition)

Sift all the dry ingredients together in a large bowl.  Next time I do this, I’m going to add some fresh grated nutmeg cuz it tastes good.  Beat the egg and vanilla into the milk and pour into the dry ingredients.  Stir until just mixed, then add melted butter.  Stir until smooth.  Fold in berries.  Set bowl aside and heat a non-stick skillet.  When a drop of water sizzles, spray the skillet lightly with vegetable spray, and place a quarter cup of the batter on the skillet spreading gently into a circle.  When the edges are dry and bubbles start form in the center, flip the pancake and cook for a couple of minutes until the entire thing is set and cooked through.  Remove to plate and eat warm with butter, syrup, or other favorite topping.  These are good enough to eat without any additions.

Now, you’ll note that the recipe has things I can’t eat right now.  So, instead of milk, I used water.  It makes the batter a little thinner than milk, so I eliminated a couple of tablespoons of water.  Water will steam when it gets heated so the pancakes will be a little lighter.  I also can’t eat butter right now, so I just left it out entirely.  It’s only there for flavor really, so leaving it out doesn’t impact the pancake at all.  And with the additions I’d made, it was a pretty good pancake.  They look more brown than “normal” pancakes due to the addition of the extra sugar.  I’ve also learned that pancakes can be a good snack when they’re cold, too.  And, since they’re basically bread, they can be used in place of bread for sandwiches.  Play around with them and see what you think.

So, that’s my blueberry revelation, pancakes.  I’m likely to keep these around for a while.

Please feel free to comment, suggest, ask, or whatever else.  And share freely if you like.

As always,


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