Blueberries By The Peck

Or, what to do with 16 pints of blueberries.Blueberries

Living within driving distance to a Whole Foods is worth it even if you only visit for the sale items. I’m very fond of the one day sales on whole chickens (not living, of course). Sometimes the sale item is from the seafood department. That’s a great time to try out something you’ve never cooked before.

Anyway, once a year they have a phenomenal sale on organic blueberries. After being disappointed in myself last year by only purchasing 3 pints, I totally made up for it this year.

16 pints of blueberries. That, my friends (according to Wiki) is an entire PECK of blueberries.

I love you. A bushel and a peck. A bushel and a peck and a hug around the neck…

So, what does one do with a whole heck of a peck of blueberries? Well…

I made pancakes.Hippie Cakes

The day after the big blueberry purchase, we had pancakes for supper. Whole Wheat Buttermilk Blueberry Granola Pancakes. The Man named them Hippie Cakes, and the recipe is at the bottom of this post. So there you go.

Of course, a little batch of pancakes isn’t going to put a dent in 16 pints of blueberries. So I did some other things, too.

I froze some.

Never wash your blueberries before freezing, as it makes the outside tough when they’re defrosted later. Just freeze them as they are. They don’t even stick together, but you can freeze flat before you toss them into a bag, jar, or tupperware if you’re concerned about that. Be sure to rinse the frozen blueberries in a little strainer before you use them in your recipes.

I made some jam.

Blueberry Jam with Biscuit, and Bacon

Not just any jam. I made my second best jam EVER. Blueberry Apple Jam. I used a recipe from Canning For A New Generation, by Liana Krissoff.
We put the jam on biscuits. I was fairly gentle with the blueberries, so there were still plenty that burst in your mouth. Oh man. That’s a delicious thing, there.

The little biscuits paired nicely with a bit of bacon for a snack that day.

I made another batch of jam.

Because it was that good.

I made some syrup.

I’d never made syrup before. I spent some time picking out a recipe that made a decent amount (even though I doubled it) and didn’t have corn syrup in it (what?!) The resulting syrup will make good teacher gifts this fall, as well as fancify our plain pancakes and possibly some homemade vanilla ice cream this summer. Mmmmmm.

The recipe came from Simple Bites. I’ve found that the discussions in the comments on that blog are as helpful as the posts themselves! Love that.

And last (but definitely not least)…

I made cobbler.Blueberry Cobbler

It was going to be pie, but time was tight. Cobbler is one of my Mama’s specialties, so I usually don’t bother making it at our house. But as far as I know, she’s never made it with blueberries!

I added a pinch of pie spices to jazz it up a little.

It was definitely worth it.

So now back to those pancakes…

My recipe is adapted from an adaptation I made of the recipe my Mama uses. Say that 5 times fast. I think the original came from Southern Living. It’s the same recipe I changed to make My Muffcakes.

The granola I used is my homemade granola. That’s another recipe I changed a little from my Mama’s original. I may share that another day. In the meantime, you can use any basic loose honey/oat granola. Not too crunchy. There’s a brand at Publix I like. Mom’s something or other? It comes in a yellow bag. Back to Nature makes a good plain granola, too.

Anyway…here are my Whole Wheat Buttermilk Blueberry Granola Pancakes. Now affectionately known as Hippie Cakes here at The Homestead.

Hippie Cakes
Whole Wheat Buttermilk Blueberry Granola Pancakes
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  1. 2 eggs
  2. 2 c whole wheat pastry flour
  3. 2 T baking powder
  4. 1 t baking soda
  5. 1 t salt
  6. 2 T maple syrup
  7. 2 c buttermilk
  8. 4 T coconut oil, melted and cooled (vegetable oil is fine)
  9. 1/2-1 c fresh blueberries, rinsed and patted dry
  10. 1/4 c honey granola
  1. Beat eggs in a small bowl and combine with maple syrup and cooled oil.
  2. In a larger bowl, combine flour, baking powder, soda, and salt.
  3. Add egg mixture to flour mixture and stir.
  4. Add buttermilk and beat with a whisk until batter is smooth.
  5. Fold in desired amount of blueberries.
  6. For each pancake, pour desired amount of batter (1/4-1 cup, depending on pancake size) onto a hot, lightly greased griddle. I use an electric griddle set just over 300 degrees.
  7. Sprinkle each pancake with granola.
  8. Turn pancakes when there are bubbles on tops and edges appear cooked. The edges will stick to your spatula if you try to turn them too soon.
  9. Cook second side until golden and springy in the middle.
  10. Serve with butter and warm maple syrup.
  1. This recipe will make 5 plate-sized pancakes (like in a restaurant), or 12-15 saucer-sized pancakes. The big pancakes take a little longer to fully cook.
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