It’s time to go wild! Wild Blueberries that is!

By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and am eligible to win prizes associated with the contest. I was not compensated for my time.

We love blueberries in our house.  Fresh, frozen, in dishes or by the handful—we do not discriminate!  So when The Recipe Redux team offered a chance to create a Wild Blueberry recipe—I was VERY excited.

Why Wild Blueberries?  Well–Wild Blueberries give you more than twice the number of berries per pound compared with cultivated blueberries. That means more value per pound and your baked goods have more berries in every bite. According to the Wild Blueberry website, the little wild ones also have a higher skin to pulp ratio. “More skin and less water equal more antioxidant-rich pigment — and a better freezing blueberry.”  When crops grow in adverse conditions, they develop more antioxidants to protect their nutritional value.  This is passed down to us when we consume them!  Since there is less water, there is less bleeding into your baking product also!  That means my blueberry muffins will not look grey anymore!

Picture by Midori Tanaka

Wild Blueberries are never planted—and grow in Maine and Canada.  Since these growing conditions are harsh, Wild blueberries have twice the amount of antioxidants than regular ones!  So throw a few on your cereal in the morning and some in your yogurt in the afternoon, and a few more with your muffins at dinner!

Wild Blueberries are sold frozen.  Check out this website for exact locations.

I decided to try my favorite recipe for Angel Food Cake Bars with the Blueberries!  They turned out very yummy!  Give it a try and see what you think!

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Angel Food Cake Bars

  • 1 box mix Angel Food Cake
  • 1 can lemon pie filling
  • Zest of two lemons
  • 2 cups Wild Blueberries

Preheat oven to 350°.  Spray a 3 quart Pyrex pan, or a metal 9×13 inch pan.  Place cake mix, pie filling and zest in a mixing bowl and stir until completely mixed.  Gently add Wild Blueberries until just combined.  Place in pan.  Bake 25-35 minutes until done.  Cool completely and dust with powdered sugar when cool.   Serves 20.

Nutritional Information:  Total calories per serving-130 calories; fat-0.5 g; Saturated fat-.18 g; Sodium-239 mg; Carbs-29 g; Sugar-21 g; Potassium- 24 mg; Protein-.15 mg.

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My children don’t know it’s healthier for them!


Check out these other Recipe Redux Wild Blueberry recipes!

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