I bought a big thing of blueberries from Costco a few days ago because I've been craving some blueberry pancakes. It took me a few days to get around to making the pancakes but in the mean time I have been chowing down on the blueberries. They are so good!
Something I learned while eating a blueberry is that the insides are not blue. That came as quite a shock to me. I don't think I had ever eaten blueberries plain before so I was unaware of this phenomenon. I took a delicious, crisp bite into it and lo and behold... a little white blueberry belly!
Blueberries. You learn something new every day.
Anyway, tonight I made blueberry pancakes from this buttermilk pancake recipe (because I think there is nothing better than buttermilk pancakes in the world) and mixed a handful of blueberries into the batter. Easy-peasy.
Then I went ahead and made some blueberry buttermilk syrup that I dreamed up and oh. my. gosh.
I really enjoyed it.
I hope you try it and enjoy it to.
Blueberry Buttermilk Syrup*
- 1 stick of butter
- 1 cup sugar
- 1/2 cup buttermilk
- 1/4 cup fresh blueberries, pureed
- 1/2 tsp vanilla
- 1/2 tsp baking soda
- In a food processor or blender, throw in two handfuls of fresh or frozen blueberries and blend until pureed.
- Melt the stick of butter in a sauce pan. Add the sugar, buttermilk, and blueberry puree.
- Bring to a boil and stir constantly.
- Remove from heat and add the vanilla and baking soda**.
- Stir to make frothy. You can strain it at this point to get out any pieces of blueberry skin, but I don't. That's where all the fiber and antioxidants live! Plus its yummy.
**The baking soda and blueberries causes a chemical reaction that turns the foam green. Don't worry about it, after a few minutes you get a nice deep navy color.