Blueberry Turkey Burgers
Credit: B.C. Blueberry Council/Tracey Kusiewicz

Blueberry Turkey Burgers

Ingredients

  • 1 lb (450 g) Lean ground turkey
  • ¾ cup (115 g) B.C. blueberries, fresh or frozen, roughly chopped
  • ¼ cup (30 g) Green onion, chopped
  • 1 Large egg
  • 1 tbsp (15 ml) Whole grain mustard
  • 1 tbsp (15 ml) Fresh parsley, chopped or 2 tsp dry
  • 2 tsp (10 ml) Fresh thyme, chopped or 1 tsp dry
  • 1 tsp (15 ml) Garlic, finely minced or dry
  • 1 tsp (5 ml) Paprika, mild or hot
  • 1 tsp (5 ml) Salt
  • ½ tsp (2.5 ml) Black pepper
  • 2 tsp (10 ml) Vegetable oil
  • 3 tbsp (45 ml) Barbecue sauce
  • 4 Whole grain burger buns

Directions

  1. Pre-heat a heavy bottom pan or barbecueto 350°F/175°C.
  2. In a bowl,mix all the burger ingredientsand form four ¾” thick patties. Keep refrigerated until ready to cook.
  3. Grease the grill with an oiled paper towel, or heat the oil in the pan.
  4. Place patties on the pre-heated grill (or in pan), and sear on medium-high heat, cooking for approximately 5-7 minutes until browned. Flip over, reduce the heat to medium-low and finish cooking for another 5-7 minutes until internal temperature reaches 165°F/75°C.
  5. Brush with barbecuesauce and serve on buns with condiments as desired.

Makes 4 burgers.

Blueberry Margaritas with Cucumber and Basil
Credit: B.C. Blueberry Council/Tracey Kusiewicz

Blueberry Margaritas with Cucumber and Basil

Ingredients

  • 2 tsp (10 mL) fine sea salt
  • 1 lime wedge
  • 2 cups (500 mL) ice
  • 2 cups (500 mL) fresh B.C. blueberries
  • 1/2 cup (125 mL) Tequila
  • 1/3 cup (80 mL) pineapple juice
  • 1/4 cup (60 mL) fresh lime juice
  • 1/4 cup (60 mL) fresh basil, chopped
  • 3 tbsp (45 mL) Triple Sec

Garnish

  • 2 tbsp (30 mL) fresh B.C. blueberries
  • 4 cucumber slices
  • 4 basil leaves

Directions

  1. Place salt in a shallow dish. Using lime wedge, moisten the rim of 4 glasses, then dip in salt and set aside.
  2. Starting with the ice, put all the ingredients in a blender and blend on high speed until relatively smooth.
  3. Garnish with blueberries, cucumber slice and basil.

Serves 4. 

Savoury Blueberry Cornbread
Credit: B.C. Blueberry Council/Tracey Kusiewicz

Savoury Blueberry Cornbread

Ingredients

  • 1 cup (150 g) B.C blueberries, fresh or frozen
  • 1 tsp (5 ml) All purpose unbleached flour
  • 1 cup (165 g) Corn meal, medium grind
  • 1 cup (130 g) All purpose unbleached flour
  • 1 tbsp (15 ml) Baking powder
  • ½ tsp (5ml) Salt
  • 1 tsp (10 ml) Paprika, mild or hot
  • 1 tsp (10 ml) Fresh rosemary, finely minced or ½ tsp dry
  • ½ tsp (5 ml) Garlic powder
  • ½ tsp (2.5 ml) Black pepper
  • ½ cup (125 g) Butter, softened
  • 3 tbsp (30 g) Sugar
  • 3 Large eggs, room temperature
  • 1 cup (240 ml) Buttermilk
  • 3 tbsp (25 g) Parmesan cheese, dry and finely-grated
  • 1 tbsp (15 ml) Butter
  • 1 tsp (5 ml) Grape seed oil

Directions

  1. In a bowl toss 1 tsp of flour with the blueberries to coat and set aside.
  2. Light one side of the barbecue and pre-heat to 350°F/175°C. Using the indirect grilling method, heat a dry cast iron pan on the unlit side of the grill. 
  3. In a small bowl combine the all the dry ingredients and set aside.
  4. In a large bowl, cream the butter and sugar until fluffy, add the eggs one at a time and mix well.
  5. Fold in the buttermilk and cornmeal mixture alternately in three intervals until blended. Fold in the floured blueberriesand Parmesan cheese.
  6. Warm the butter and oil in the hot pan until sizzling. (Be careful of the hot handle.) Pour cornbread mixture in the hot,buttered pan and spread evenly.
  7. Leaving the pan on the side of the barbecuethat is unlit, then close the lid and bake for 35-40 minutes until a toothpick inserted in the centrecomes out clean.
  8. Alternatively, bake in the middle rack of pre-heated 350°F/175°C oven in the buttered cast iron pan or a loaf pan for 35-40 minutes.

Makes 1 10" cake. 

Blueberry Granola Bars
Credit: B.C. Blueberry Council/Tracey Kusiewicz

Blueberry Granola Bars

Ingredients

  • 1.5 cups (140 g) Rolled oats, gluten-free if necessary
  • 1.5 cups (30 g) Puffed brown rice cereal, unsweetened
  • 1 cup (150 g) B.C blueberries, fresh or frozen
  • ½ cup (70 g) Almonds, chopped
  • ⅓cup (50 g) Sunflower seeds
  • ⅓ cup (60 g) Dried B.C. blueberries
  • 3 tbsp (25 g) Flax seeds, ground
  • 2 tbsp (22 g) Chia seeds
  • ¾ cup (180 ml) Brown rice syrup
  • ¾ cup (180 ml) Unsweetened nut butter or nut-free butter
  • 1 tbsp (15 ml) Orange zest
  • 3 tbsp (45 ml) Fresh orange juice
  • 1 tbsp (15 ml) Coconut oil or butter
  • 1 tsp (10 ml) Cinnamon ¼ tsp (pinch) Salt

Directions

  1. Pre-heat oven to 325°F/163°C. Grease a 9 x9” baking dish and line with parchment paper.
  2. In a large bowl, mix the oats, puffed rice, fresh blueberries, almonds, sunflower seeds, dried blueberries, flax and chia seeds.
  3. In a non-stick pan, heat the rice syrup, nut butter, orange zest, orange juice, coconut oil, cinnamon and salt, whisk until well combined and heated through.
  4. Pour the warmed nut butter mixture into the granola and combine to coat all the ingredients. Transfer to the baking dish and press down firmly with the back of a spatula.
  5. Bake in the middle rack of thepre-heated oven for 55-60 minutes.
  6. Allow to rest at room temperature until cooled.
  7. Remove block of granola from pan, peel away parchment paper and cut into bars

Makes 12 bars. 

Quick Blueberry Lamb Kebabs
Credit: B.C. Blueberry Council/Tracey Kusiewicz

Quick Blueberry Lamb Kebabs

Ingredients

  • 1 lb (450 g) lean ground lamb
  • 1 cup (150g) B.C. blueberries, fresh or frozen, roughly chopped
  • ¼ cup (40 g) shallots, very finely diced
  • 1 tbsp (15 ml) garlic, crushed
  • 2 tbsp (30 ml) fresh mint, chopped
  • 1 tsp (15 ml) lemon zest, finely grated
  • 2 tsp (10 ml) ground cumin
  • 2 tsp (10 ml) ground coriander
  • 2 tsp (5 ml) salt
  • 1 tsp (5 ml) black pepper
  • 1 tsp (5 ml) mild smoked paprika
  • 1 tsp (5 ml) hot chili flakes or powder, optional
  • ¼ tsp (pinch) ground clove

Yogurt Cucumber Mint Sauce

  • 1 cup (240 ml) Greek or Balkan 10% fat yogurt
  • ½ cup (60 g) cucumber, seeded and grated
  • 2 tbsp (30 ml) fresh mint, chopped
  • 1 tbsp (15 ml) fresh dill, chopped
  • 1 tbsp(15 ml) lemon juice
  • ½ tsp (2.5 ml) salt
  • ½ tsp (2.5 ml) black pepper

Directions

  1. Pre-heat oven to 400F/205C. If using wooden skewers, soak in water for 10 minutes.
  2. Grease a baking sheet and 12 flat 6” skewers with vegetable oil.
  3. In a bowl, mix all the kebab ingredients together.
  4. With wet hands, form the lamb mixture into oblong sausage shapes around the top ends of the oiled skewers.
  5. Place on baking sheet and bake on the top rack of apre-heated oven for 8-10 minutes, finish on broil to brown for another 5-8 minutes. Alternatively, BBQ on a medium heat for 15-18 minutes.
  6. Mix all yogurt sauce ingredients together and chill until ready to serve.
  7. Serve kebabs with yogurt cucumber mint sauce and pita.

Makes 12 kebabs and 1½ cups of sauce. 

Layered Blueberry Hazelnut Cheese Wheel
Credit: B.C. Blueberry Council/Tracey Kusiewicz

Layered Blueberry Hazelnut Cheese Wheel

Ingredients

  • 5” round (350 g) Brie, Camembert  or any soft rind cheese
  • 1½ cups (225 g) B.C blueberries, fresh or frozen
  • ¼ cup (60 ml) red wine
  • 2 tbsp (30 ml) balsamic vinegar
  • 3 tbsp (30 g) brown sugar
  • 1 tbsp (15 ml) lemon zest
  • 2 tsp (10 ml) lemon juice
  • ¼ tsp (pinch) black pepper
  • 1/8 tsp (pinch) salt
  • Sprig fresh rosemary
  • ½ cup (75 g) hazelnuts, toasted and roughly chopped

Directions

  1. Cut the cheese round in half horizontally. Place bottom half, cut side up on a serving platter. Set aside at room temperature with the top half of cheese.
  2. In a saucepan, bring the blueberries, red wine, balsamic vinegar, brown sugar, lemon zest, lemon juice, pepper and salt to a boil.
  3. Simmer uncovered on a medium heat for approximately 20-30 minutes, until reduced to a thick compote.
  4. Add the whole rosemary sprig in the last 2 minutes of cooking, then remove.
  5. Spoon half the hot compote over the bottom half of cheese. Cover with the top half of cheese (cut side down) and top with remaining compote and hazelnuts.
  6. Serve with fresh fruit and crackers.

Makes 1 wheel and 3 cups of compote. 

Blueberry Pocket Pies
Credit: B.C. Blueberry Council/Tracey Kusiewicz

Blueberry Pocket Pies

Dough

  • 2 cups (260 g) all purpose unbleached flour, plus ¼ cup for rolling
  • ½ tsp (2.5 ml) salt
  • 1 cup (227 g) unsalted butter, chilled and cut into ¼” cubes
  • 1 tbsp (15 ml) vinegar
  • 4 tbsp (60 ml) iced water

Blueberry Filling

  • 1 (15 g) egg yolk
  • 1 tbsp (15 ml) milk
  • 2½ cups (375 g) B.C blueberries, fresh or frozen
  • ¼ cup (40 g) granulated sugar
  • 2 tbsp (15 g) all purpose unbleached flour
  • 1 tsp (5 ml) lemon zest, finely grated
  • 1 tbsp (15 ml) lemon juice
  • 2 tsp (10 ml) fresh ginger, finely grated or 1 tsp of dry
  • ¼ tsp (pinch) ground cinnamon
  • 3 tbsp (45 g) unsalted butter, chilled, cut into ¼” cubes
  • 1 tbsp (15 ml) coarse sugar for sprinkling

Directions

Dough

  1. In a large bowl combine two cups of flour and salt.
  2. Using a pastry cutter, add the cold butter, cutting into a coarse, crumbly, pea size mixture.
  3. Tossing with a fork, drizzle in the vinegar, then the iced water, a tablespoon at a time. Form with hands until dough comes together.  
  4. Form dough into 2 x1” thick disks. Seal well in plastic wrap and chill for a minimum of 2 hours.

Filling and Assembly

  1. Pre-heat oven to 450F/232Cand line a large baking sheet with parchment paper.
  2. Whisk the egg and milk together and set aside.
  3. In a large bowl, gently mix the blueberries, sugar, flour, lemon zest, lemon juice and cinnamon. If using frozen blueberries, allow to thaw partially.
  4. Divide one of the pastry disks into 5 portions. Keep the other pastry disk sealed and refrigerated.
  5. Working one at a timeon a floured surface, roll out a portion of pastry into a  5” round. Trim any rough edges.
  6. Lightly brush the edges of the pastry round with egg wash.
  7. Fill one halfof the pastry round with 3-4 tablespoons of the blueberry mixture and dot with 2 pieces of the cubed butter.
  8. Fold the filled pastry round over and seal the edges firmly together, then crimp or seal with a fork.
  9. Place on a lined baking sheet, brush with egg wash, score 2 small slits and sprinkle with coarse sugar.
  10. Repeat with the remaining pastry portions and then the second chilled pastry disk.
  11. Bake in the middle rack of a 450F oven for 18-20 minutes, until golden brown.

Makes 10 pies. 

 

Blueberry Soba Noodle Salad
Credit: B.C. Blueberry Council/Tracey Kusiewicz

Blueberry Soba Noodle Salad

Vinaigrette

  • 3 tbsp (45 ml) Soy sauce
  • 2 tbsp (30 ml) Fresh orange juice
  • 2 tbsp (30 ml) Rice vinegar
  • 1 tbsp (15 ml) Vegetable oil
  • 1 tsp (5 ml) Sesame oil
  • 1 tsp (5 ml) Honey

Salad

  • 4 cups (600 g) Soba/buckwheat noodles, cooked and cooled
  • 1 cup (150 g) B.C blueberries, fresh or frozen
  • ¾ cup (100 g) Extra firm tofu or cooked chicken, cubed
  • ½ cup (65 g) Mandarin segments, chopped
  • ½cup (50 g) Snap peas, chopped
  • ½ cup (50 g) Carrot, 1” long thin julienne
  • ¼ cup (30 g) Bell pepper, diced
  • 2 tsp (10 ml) Sesame seeds, optional

Directions

  1. In a large bowl, whisk togetherall vinaigrette ingredients until combined.
  2. Add all the prepared salad ingredients and toss with the vinaigrette.
  3. Garnish with sesame seeds if desired.

Makes 6 cups.