A fruit pizza worthy of breakfast; wild blueberry focaccia ~ by Deanna Segrave-Daly, RD
Disclosure: Wild Blueberry Association of North America compensated The Recipe ReDux (co-owned by ReganMillerJones, Inc. and Teaspoon Communications), to sponsor this recipe contest. We are therefore not eligible to win prizes associated with the contest. My thoughts and opinions are my own.
I just got schooled in berries.
My daughter goes through berries like no one’s business and while I’m all for buying foods in season, I do admit to purchasing fresh blueberries, strawberries, raspberries and blackberries in the winter months to satisfy her habit. But besides picking raspberries in the woods behind my parents’ house come summer time, I didn’t know much about wild berries or, the topic at hand, wild blueberries.
My lesson came by way of The Wild Blueberry Association of North America. The WBANA is currently sponsoring a recipe challenge among us Recipe ReDux members to use these tiny jewels in our kitchens. Now, unless you live in Maine or somewhere close to the East Canadian border, most of your wild blueberry experiences will come from the freezer section in your grocery store. Thee good news is you still benefit from their natural sweetness and nutrient packed goodness as they are frozen at the peak of freshness. (Actually most frozen produce is preserved at peak of freshness – that’s why some of the best bargains in the supermarket are found in the freezer section.)
Visually, it’s easy to pick out a wild blueberry from a regular blueberry. Wild blueberries are teeny tiny, about half the size of the regular blueberries; they have an intense, sweet blueberry flavor, are antioxidant packed, and have a deeper blue color because they grow in harsh climates and glacial soils. And here’s a pretty cool historical fact: Wild blueberries have been on earth for over 10,000 years.
So, for my wild blueberry recipe, I was thinking of doing something different than the typical muffin, pancake or smoothie recipe. Then I thought of fruit pizza which made me think of a roasted grape focaccia I had eaten years ago.
Now, truth be told, my crust didn’t rise as much as your traditional focaccia, probably because of the amount of whole wheat flour I used but it was still down right tasty and so pretty coming out of the oven.
And because frozen wild blueberries are pretty easy to find, this can be both a winter and summer recipe.
I’m just happy to add another berry to our family meal plan.
Have you ever tried wild blueberries? Have you ever used frozen wild blueberries?