B.C. Blueberry Holiday Recipes

Two delicious B.C. blueberry recipes to keep you healthy over the holidays

Credit: BC Blueberry Council

Dark Chocolate Blueberry Nut Bark


  • 4 cups (500 g) dark chocolate, finely chopped
  • 3/4 cup (100 g) dried B.C. blueberries
  • 3/4 cup (100 g) almonds
  • 1/2 cup (75 g) pumpkin seeds
  • 1/4 cup (35 g) candied orange peel
  • 2 tblsp (30 g) hulled hemp seeds


  1. Line a large 10” x 16” baking sheet with parchment paper or tinfoil.
  2. In a bowl, toss together blueberries, almonds, pumpkin seeds, orange peel and hemp seeds.
  3. In a heat proof glass bowl, melt chocolate over a double boiler or in the microwave at 50% power for 3-4 minutes, stir frequently.
  4. Pour melted chocolate into the lined baking sheet.
  5. Use a spatula to spread into an even layer.
  6. Immediately sprinkle toppings onto the chocolate.
  7. Refrigerate for about 20 minutes until firm.
  8. Peel away parchment paper and break into pieces.
  9. Store covered in the refrigerator.

Yields 24 pieces

Credit: BC Blueberry Council

Blueberry Jam Almond Bars


3 cups (450 g) B.C. blueberries (fresh or frozen)

  • 1 cup (160 g) sugar

  • 1 tbsp (15 mL) orange zest

  • 1 tbsp (15 mL) orange juice

  • 3/4 (180 g) salted butter, softened

  • 1 cup (150 g) brown sugar

  • 1 cup (150 g) whole wheat flour

  • 1 and 1/2 cups (150 g) old-fashioned rolled oats

  • 1 cup (125 g) ground almonds

  • 1 tsp (5 mL) cinnamon

  • 1 tsp (5 mL) baking powder

  • directions

    1. Position oven rack in the centre and pre-heat to 350°F/175°C.
    2. In a saucepan, bring the blueberries, sugar, orange zest and orange juice to a boil.
    3. Reduce heat to medium and simmer, stirring frequently for 15-20 minutes until reduced by almost half.
    4. Set aside to cool completely.
    5. Lightly grease a 9 x 9” baking pan and line with parchment paper
    6. In a large bowl, using a hand mixer, cream the butter and brown sugar for a minute until fluffy.
    7. In another bowl, mix the flour, oats, almonds, cinnamon and baking powder.
    8. In three intervals, add the flour mixture to the creamed butter and mix with a spoon until crumbly.
    9. Press ¾ of the crumb mixture to the bottom of the lined pan and pour the cooled. blueberry jam over top.
    10. Sprinkle with the remaining crumb mixture and press down lightly.
    11. Bake for 37-40 minutes until golden brown.
    12. Allow to cool at room temperature, then refrigerate until cold and cut 3” into bars.

    Yields 36 bars