Blueberries in Bulk

You may have noticed an abundance of breakfast recipes and photos here recently that feature blueberries. If so, it will not surprise you that last month we purchased about six pounds of frozen berries and have yet to make a dent in the bag. Can you stand yet another blueberry recipe?

The original recipe for Apple Pancake comes from Caroline Hofberg's Traditional Swedish Baking, although Hofberg's recipe uses whole wheat flour, apples, cinnamon, and hazelnuts. I think berries and almonds guide this baked pancake to spring. Serve warm with syrup and more berries.

Blueberry Almond Baked Pancake
Makes 6 to 8 portions*

1 cup spelt flour
1/2 teaspoon salt
2 1/2 cups almond milk
3 eggs
3 cups fresh blueberries (if using frozen, rinse berries and place in sauce pot; simmer 3 minutes and drain berries)
2 tablespoons sugar
1 teaspoon cardamom
Zest from one orange
1/4 cup slivered almonds

Whisk flour and salt in large mixing bowl. Mix in one half of the milk until smooth batter forms. Add remaining milk. Whisk in eggs, one at a time.

Toss together berries, sugar, cardamom, and zest.

Pour batter into buttered saute pan that is lined with parchment. Drop berries evenly into batter. Sprinkle with nuts.

Bake at least 25 minutes in preheated 425 degree oven.


Want more breakfast ideas? Over at MarcusSamuelsson.com is my favorite Swedish waffle recipe and blurb about Waffle Day.