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.
There's nothing like eating freshly picked berries from your stained fingers, at the side of the road, on a summer morning. Now you can have that same fresh, intense flavor with all the wonderful antioxidants they provide and remain in your urban environment. Frozen wild blueberries have made an entree into the supermarket aisles.
Here is some more information you may not already know about the difference between wild and cultivated blueberries:
• Wild Blueberries are leaders in antioxidant capacity; They are rich in anthocyanin, which has
powerful antioxidant and anti-inflammatory properties which may help prevent chronic diseases
• Wild Blueberries are the subject of hundreds of research studies looking at potential benefits to
o Brain health
o Heart health
o Diabetes prevention
o Cancer prevention
o Reducing oxidative stress
o Preventing UTIs
o Eye health
Wild Blueberry Corn Bread
Adapted from Anncoo Journal
- 3 eggs
- 2 teaspoons vanilla
- 1/2 cup sugar, plus some extra for coating blueberries
- 3/4 cup corn flour, sifted twice
- 1 8-oz bag Frozen Wild Blueberries
- Preheat oven to 350 degrees F. Brush with oil an 8 inch round spring-form cake pan; line base with parchment paper and bush with oil.
- Beat eggs with 2 tsp vanilla extract at high speed for about 10 minutes or until thick and creamy. Gradually add sugar, beating until dissolved between additions at medium speed.
- Sieve in the corn flour little by little for the third time and fold well in with a rubber spatula.
- Toss Frozen Wild Blueberries with extra sugar. Pour into bottom of pan.
- Pour mixture into pan over Wild Blueberries and spread evenly; bake for about 35-40 minutes or skewer inserted into the cake comes out clean.
- Release spring form and cool on a wire rack.