I’m a giant fan of wild blueberries. Every August here in New England, I can find the tiny, nutrient-packed gems at the farmers’ market, but for the most part, I buy them frozen year round at my local supermarket. At my house, wild blueberries find their way into smoothies, muffins, pancakes, quick breads, and even chocolate cupcakes, and for my newest recipe, they’re the star ingredient in a lemony blueberry sauce.
This wild blueberry sauce is versatile. My family has already devoured it on top of waffles and cheese blintzes, but for the most part, I’ve served it as a topper for chicken and grilled salmon. Sweet meets savory …
I created this recipe for a cooking contest hosted by the Recipe Redux and sponsored by the Wild Blueberry Association of North America. (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.)
If you want your kids to get more fruit into their diets, make this sauce! It’s super easy—takes just five minutes—and it’s packed with great nutrition. Wild blueberries may be tiny, but they’re more nutritious than their larger, cultivated cousins. Wild blueberries have more flavor and double the antioxidants thanks to the harsh climate and thin glacial soil of their growing region: Maine, Eastern Canada, and Quebec. Brain health, anti aging, and heart health are just a few of their many health benefits.
The recipe calls for just a handful of ingredients: Frozen wild blueberries, lemon juice and lemon zest, ground ginger, a pinch of salt, and agave. As a savory option, you can toss in a few fresh, chopped thyme leaves.
- Serves: 4
- Serving size: ¼ cup
- Calories: 80
- Carbohydrates: 22g
- Sodium: 60mg
- Fiber: 2g
- Juice of 1 lemon (about 3 tablespoons)
- 1 tablespoon cornstarch
- 1½ cups frozen wild blueberries
- 3 tablespoons agave
- Zest of half a lemon
- ⅛ teaspoon ground ginger
- Pinch salt
- A few leaves of fresh chopped thyme, optional
- Place the lemon juice and cornstarch in a small bowl and whisk with a fork until well combined. Place the wild blueberries, cornstarch mixture, agave, lemon zest, ginger, salt, and thyme as desired in a small saucepan and stir well to combine.
- Place the blueberry mixture over medium high heat and bring to a boil. Lower the heat and simmer, stirring frequently, until thickened and heated through, about 5 minutes.
For the chicken, I took one pound of thin slice boneless, skinless chicken breast halves (which was 4 pieces), seasoned with kosher salt and pepper, and then breaded them in one egg, whisked with 1/4 teaspoon ground ginger, and then 3/4 cup panko bread crumbs. I added a tablespoon of canola oil to a nonstick skillet and then sauteed the chicken for 4 to 5 minutes per side.
Trying to get artsy with the iPhone …
For more creative wild blueberry recipes, check out the other Recipe Redux blog posts!