Blueberry Bliss
Each summer, like deeply-hued jewels, indigo blueberries appear for the picking on farms throughout Oregon. More of these luscious little berries are grown in Oregon than in any U.S. state besides Maine, with more than 1,000 farms collectively harvesting a whopping 24 per cent of our nation's crop. I had the opportunity to gather my own little batch at a friend's Oregon ranch on a recent sunny day, where the multicolored array of berries in various stages of development was a bright and pleasing sight. It didn't take long for me to collect a little bowl full of these tiny gems, which became a perfect offering for blueberry pancakes.
Oregon has proven to be a fabulous spot for cultivating blueberries, and no wonder, as the berries thrived in the wild in the state long before they were grown commercially. Oregon's climate, the characteristics of its soil (including pH), and ample water table provide just the right environment for blueberries to thrive.
Though grown throughout the western half of the state, the fertile Willamette Valley and the coast, particularly near Bandon in Southern Oregon, contain a plethora of farms. The state's blueberry farms vary greatly in size, from huge commercial operations to smaller farms that offer U-pick options, which can be a fun family activity.
Blueberries become mature during the summer, particularly the months of June and July. Depending on the year, however, the season can extend into September.
Blueberries, which are related to huckleberries, bilberries, and cranberries, pack an incredible amount of nutrition into a tiny space. The benefits of consuming them are legendary. They contain significant amounts of antioxidants, as well as no less than 16 phytonutrients, all of which work to protect the body from disease.
They’re an excellent source of bone-healthy vitamin K and have very good stores of free radical-scavenging vitamin C and manganese. They’re also a good source of heart-healthy fiber.
In addition to whole body antioxidant support, studies have shown that blueberries contribute to cardiovascular health, lowered blood pressure, eye health, protection against cancer and healthy blood sugar levels. Scientific studies have also reflected their benefit to the improvement of cognitive abilities, including memory restoration in older people.
So, it would seem, there are plenty of reasons to consume them aside from their plump and juicy deliciousness.
As well as being wonderful eaten fresh out of hand (especially just seconds off the bush), there are many creative ways to use blueberries in cooking and baking. Below is my recipe for blueberry-ricotta pancakes developed during my years-ago career as a culinary instructor. The recipe includes two classic blueberry pairings: cinnamon, included in the batter, and lemon, which is incorporated via a simply made syrup for topping them. Please enjoy!
Blueberry-Ricotta Pancakes
This recipe makes about 12-14 pancakes.
Ingredients
2 egg whites
2 tbsp butter, melted
1 - 2/3 cup buttermilk
1 - 2/3 cup all-purpose flour
1 - 3/4 tsp baking powder
1 - 3/4 tsp baking soda
1 pinch (1/8 tsp) of salt
1 tbsp sugar
1/2 cup ricotta cheese
¼ - ½ tsp cinnamon
A few handfuls of fresh blueberries
Procedure
Sift the flour, baking powder, baking soda and salt into a large bowl.
Pour the buttermilk, butter and sugar into the dry ingredients and mix until incorporated.
Whip the egg whites into stiff peaks and gently fold them into the batter using a spatula.
Mix the cinnamon with the ricotta and add in tablespoon sized drops to the batter, lightly mixing in.
Heat a large frying pan or griddle to medium high heat. Using a ladle scoop about 3/4 of a cup of batter onto the heated surface. Drop as many blueberries as you'd like onto the surface of the pancake (about 5 – 7 works well).
When you see bubbles across the surface and the bottom of the pancake is golden, flip & cook until lightly golden.
Serve with lemon syrup (recipe follows).
Notes: I recommend whole milk ricotta for this recipe, but part-skim will work. If fresh blueberries are unavailable or are of poor quality, frozen blueberries will work. (Add them to the pancakes while still frozen.) Maple syrup may be used in place of the lemon syrup; if so, a little lemon zest can be added to the batter.
Lemon syrup
This recipe makes about 1 – 1/2 cups.
Ingredients
1 – ½ cup sugar
Finely grated zest of 1 lemon
1 cup water
Juice of 1-2 lemons, strained, depending upon juiciness and taste
Procedure
Combine the sugar and water in a small saucepan and bring to a boil.
Reduce to a simmer and add the zest and juice.
Cook until slightly thickened but pourable, about 10 minutes.
Notes: The syrup will keep for up to twp weeks if refrigerated in an airtight container. Start with the juice of one lemon and adjust with more as needed. The syrup can also be used as a topping for baked goods, such as lemon-poppy seed bread, or as a refreshing beverage when mixed with sparkling water and ice.
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One comment on “Blueberry Bliss”
I love blueberries! Thank you for your insightful information regarding blueberries in Oregon. In all my years of living in Sonoma county I must say some of the best blueberries come from there. Here is a link to their farm.
https://serresranchblueberries.com/