[Disclosure: The Wild Blueberry Association of North America compensated me as co-owner of The Recipe ReDux to manage this recipe contest. I am therefore not eligible to win prizes associated with the contest. Opinions expressed are my own.]
We live in a world where fresh blueberries are available virtually year round... right there in your produce section. Or at least, they're labeled blueberries. I stand nearly every summer in the hot early-July sun and pick blueberries from the bushes that still dot the property line of my grandparents' old home. And I can tell you that what you find in the supermarket in January is in no way what I pick in the summer.
Some people settle for that blueberry shape without the blueberry flavor. But I've recently found an even better choice:
Obviously related to their cultivated cousins I enjoy in the summer, wild blueberries are native to a more northern US climate and are harvested later in the year. They've just been through their seasonal harvest meaning that they're plentiful in the freezer section of your neighborhood supermarket (although luckily, they're also available year-round at this same peak ripe taste). The beauty of wild blueberries is that they're more blueberry tasting AND more potent in antioxidants than their cultivated cousins. As if that's not reason enough to grab a bag from the freezer section of your supermarket, here are about 50 more:
Those recipes are the sum total (pretty impressive, huh?) of a week long recipe contest hosted by The Recipe ReDux, all aimed at creating something tasty with wild blueberries. When we first started planning for it, I had lots of thoughts of creative ideas. I even shared some of my first favorites like this Wild Blueberry Spiced Cider last fall.
But as I stood in my kitchen, bag in hand, I decided it would be a terrible injustice not to go the route that I think wild blueberries were made for - scones. I'm not winning any awards for originality here, I get that. But scones are one of those classic breakfast breads that I can never get enough of. And because wild blueberries have a potent blueberry taste but in smaller, easier to work with berry size, they're ideally suited for crumbly scone dough.
I have done you a little bit of a service, though, by testing these out with a gluten free all-purpose baking mix. A lot of people express interest in baking gluten free to me... but they're often discouraged by a long list of "special" flours that they can't find in their stores, so they simply opt for a kitchen free of baked goods or settle for many of the sub-par gluten free packaged choices. Now that major flour brands are offering these types of baking mixes, you really have no excuse NOT to experiment in your own kitchen.
So turn on your oven, grab a bag from the freezer and get busy baking. You've got 50+ wild blueberry inspirations to browse while you're waiting on these to cook. Enjoy them all!
Gluten Free Wild Bluberry Scones
- 2 cups gluten-free pancake and baking mix (such as Bisquick)
- 3/4 cup sugar or sugar baking substitute (such as Swerve)
- 1/4 cup vanilla whey protein powder
- 1 Tablespoon lemon zest
- 1/2 cup butter, melted
- 1/4 cup warm water
- 1 teaspoon vanilla
- 2 eggs
- 1/2 cup Wild Blueberries
- Preheat oven to 425 degrees F.
- Stir together first 4 ingredients in a large bowl. Add next 4 ingredients (through eggs); mix until mixtures comes together as a dough. Stir in wild blueberries.
- Turn dough out onto lined baking sheet; gently press or pat dough into a 7-inch round. Cut round into 8 wedges.
- Bake at 425 degrees F 15 to 20 minutes or until golden.