The Canadian Food Experience Project: Ontario Wild Blueberries

I first discovered wild blueberries when I drove back and forth between Sudbury and Barrie during my college years.  Late summer and early fall meant road side stands offering up baskets upon baskets of the tiny, juicy berries.  Unfortunately I didn’t have the appreciation of regional food as I do now so I never took the time to stop and buy some.

Blueberry cupcakes with Buttercream Icing from The Tasty Gardener Don’t get me wrong blueberries are my all time favorite fruit.  I love raw, baked, in salads, as flavoring for anything.  My favorite breakfast is a bowlful heated in the microwave until just about to burst and then mixed with vanilla yogurt. Did you know heated blueberries taste just like blueberry pie.  I love blueberry pie!

Blueberries can be either highbush or low bush.  High bush blueberries are what you would general find at a pick your own farm.  They are larger, plumper and can generally be harvested by machine.  Lowbush blueberries are much smaller, sweeter tasting and because they tend to grow in unlevel fields in the wild they are hand picked.  While wild blueberry plants are quite small, 6-18`high, they still produce a pile of fruit.  Commercial bakers really love wild blueberries over cultivated because they don`t explode and hold their shape in cooking.

Blueberries are also high in fiber, vitamin C and half a cup is only 43 calories.

Another love of mine are cupcakes.  Simple beautiful vanilla cupcakes with vanilla icing.So for this recipe I decided to combine two of my loves.

Blueberry cupcakes with Buttercream Icing from The Tasty Gardener

 

Be extra careful when folding in the blueberries so they don’t burst.  You want a nice vanilla cupcake with beautiful dots of fruit. Not a blue cupcake.Blueberry cupcakes with Buttercream Icing from The Tasty Gardener

 

Yields 18-21

Blueberry Cupcakes with Buttercream Icing
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Ingredients

  • 1 cup butter
  • 1 3/4 cup white sugar
  • 3 eggs
  • 1 cup buttermilk
  • 1 tbsp vanilla
  • 3 cups flour
  • 2 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cup blueberries
  • For the Buttercream Icing
  • 1 cup butter
  • 3-4 cups powdered sugar
  • 1 tbsp vanilla
  • 3-4 tbsp milk

Instructions

  1. Preheat oven to 350 degrees F. Place cupcake liners in muffin tin.
  2. In a large mixing bowl cream the butter.
  3. Beat in the sugar, eggs, vanilla and milk.
  4. In a separate bowl combine the flour, baking powder and salt then carefully mix into your batter.
  5. Carefully fold in the blueberries.
  6. Fill the cupcakes liners 3/4 full and bake for 10-12 minutes or until tester inserted in center comes out clean.
  7. Let cool completely before icing.
  8. To make the icing, beat together all ingredients adding more milk or sugar to achieve the consistency you want
Recipe Type: Dessert
7.6.4
271

 

The Canadian Food Experience Project began June 7 2013. As we (participants) share our collective stories across the vastness of our Canadian landscape through our regional food experiences, we hope to bring global clarity to our Canadian culinary identity through the cadence of our concerted Canadian voice. Please join us.   I hope you enjoy my experiences and stories with Canadian food and hope you get a chance to check out the other bloggers involved. Please leave a comment below about your own experience based on the monthly theme.

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Comments

  1. These cupcakes looks great. I'll have to try your heated blueberry trick ;)
  2. I adore blueberries. I tried growing them and got three -- count 'em THREE -- blueberries. I haven't had blueberry cupcakes in a long time. I'll have to ammend this when the local berries arrive at the Farmers' Market.
  3. I remember having blueberry pancakes with wild blueberries in Timmins. Someone had picked them. before that I had always picked cultured ones at the many blueberries farms across the country.
  4. Heather! Beautiful photos and gorgeous recipe. Blueberries came through as a regional food in Ontario loud and clear! I guess this is a Canadian berry without any doubt. I wonder, now, if they are as prolific anywhere else in the world. I had always thought of them as American, as well... so maybe they can be grown in a warmer climate. Need to investigate more, but I am hooked here! Will sign up to get your posts in my mail this time. XO Valerie

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