3 Fresh BC Blueberry Recipes To Whip Up This Weekend

With B.C. blueberry season in full swing, we’re sharing a few “bluetiful” recipes that include our favourite berry! These three dishes can be whipped up for distinct occasions: the Vegetable Blueberry Summer Roll is a perfect on-the-go snack; chef Ned Bell’s Halibut Burger with Blueberry Relish is great for outdoor dinners by the grill; and, for dessert, indulge in BC Blueberry Corn Bread by popular Pan-Asian eatery Torafuku. —Vita Daily

Vegetable Blueberry Summer Rolls

Summer Rolls:

Blueberry Peanut Dipping Sauce:

½ cup (75 g) B.C. Blueberries, fresh or frozen
3 tbsp (45 ml) Unsweetened peanut butter3 tbsp (45 ml) Light soy sauce
1 tbsp (15 ml) Lime juice
1 tbsp (15 ml) Orange juice
1 tbsp (15 ml) Fresh cilantro, chopped
1 tsp (5 ml) Chili paste
1 tsp (5 ml) Sesame oil

Fill a large shallow bowl with 1½” warm water. Place a sheet of rice paper in the water for 30-40 seconds until softened. Replace with fresh warm water every 2 or 3 rolls. Transfer wrapper to a dry tea towel then to a dry surface. Place spinach and avocado across the top of the wrapper, leaving 1″ on each side. Place ingredients in centre of wrapper, leaving 1″ on each side. Fold bottom of the wrapper over the filling, rolling away from you. Fold sides once you roll half way then finish rolling. Cut in half—serve with dipping sauce. To make sauce, place all ingredients in blender, and blend until smooth. Yields 8 to 10 rolls, ¾ cup of dipping sauce. Tip: if you’re packing these for school lunches, use seed butter to make a peanut-free dipping sauce. 

Chef Ned’s Halibut Burger With Blueberry Relish

Citrus mayo:

2 eggs
2 egg yolks
3 Tbsp Dijon mustard
Zest and juice of 2 limes
Zest and juice of 2 lemons
1 tsp sea salt
1 tsp coarsely ground black pepper
2 cups canola oil

In a food processor or blender (or use an immersion blender), combine the eggs, egg yolks, mustard, lime zest and juice, lemon zest and juice, and salt and pepper. With the machine running, slowly add the oil in a thin steady stream until the mixture is emulsified and thickened and all the oil has been incorporated. Taste and adjust seasoning with more salt, pepper, or citrus if desired. Can be made ahead of time; will keep refrigerated for up to 3 days.

Blueberry relish:

2 tsp canola oil
1 small shallot, finely chopped
1 1/2 cups fresh or frozen blueberries (divided)
1 1/2 Tbsp honey
1 1/2 Tbsp balsamic vinegar
1/2 tsp sea salt
1/2 tsp coarsely ground black pepper

Heat the oil in a skillet over medium heat. Add the shallots and sauté for 5 minutes or until tender and translucent. Add 1 cup of the blueberries, honey, vinegar, and salt and pepper. Cook for 12 minutes or until saucy and the blueberries have broken down. Remove the pan from the heat and stir in the remaining 1/2 cup of blueberries. Set aside to cool. (Relish can be made and refrigerated several days ahead.)

Fennel slaw:

1 bulb fennel, halved and core removed
1 Tbsp extra-virgin olive oil
1 Tbsp lemon juice (1/2 lemon)
Sea salt and coarsely ground black pepper

Using a mandoline or sharp knife, slice the fennel paper thin. Toss in a bowl with the oil and lemon juice. Season with salt and pepper to taste.

Roasted halibut:

4 (4 to 5 oz) skinless halibut fillets
Sea salt and coarsely ground black pepper
1 Tbsp canola oil
2 Tbsp unsalted butter
2 sprigs thyme, leaves only
1 lemon, halved
4 soft hamburger buns, to serve
4 butter lettuce leaves, to serve
4 dill pickles, halved lengthwise, to serve

Use paper towels to pat the fish dry, and season with salt and pepper. Heat the oil in a heavy-bottomed, ovenproof skillet over medium-high heat until almost smoking. Carefully lay the fish in the pan. (If necessary, cook the fish in batches to prevent overcrowding, which will keep the fish from caramelizing properly.) Reduce the heat to medium and cook for 2 to 3 minutes; a golden crust will have formed on the flesh. Flip the fillets over and add the butter, the thyme, and a squeeze of lemon over each fish. Cook, basting with the buttery juices, for another 3 to 4 minutes or until browned and almost opaque all the way through. Transfer to a plate. Assemble the burgers with a lettuce leaf and the fish, fennel slaw, and citrus mayo. Serve with blueberry relish and a dill pickle. Serves 4.

Torafuku Blueberry Corn Bread

250g blueberry
125g sugar
2 tablespoon yuzu juice

Combine blueberry and sugar together in a pot and bring it to a boil. Let simmer until thick (do the plate tests where it won’t just drizzle off the plate). Add yuzu juice at the very end. store in an air tight container up to a month.

For the cornbread:

380g corn meal 
360g flour
1tablespoon baking powder
1.5 teaspoon baking soda
200g sugar
3 eggs
3 tablespoon honey
740g buttermilk
360 butter, melted
Corn niblets (optional)

Preheat oven to 350F. Combine first four ingredients in a bowl. Cream egg, sugar, honey until foamy. Add buttermilk until liquid mixture is well combined. Add dry ingredients in 3 batches and careful not to over mix. Add melted butter into the batter, mix then add corn and mix. Pour into buttered cast-iron and bake for 20 minutes or until a cake tester comes out clean (for extra crispy bottom, preheat the cast iron in the oven while making the batter, and add butter into heated cast iron pan before pouring in the batter). Serve (cold or hot) with blueberry jam and fresh cream.

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