Wild Alaskan Blueberry

Vaccinium ovalifolium, V. alaskensis, V. uliginosum

Our wild blueberries here in Alaska tend to be much more flavorful than the commercial blueberries bought at the grocery store.  They grow in such abundance that many find no need to attempt the very specific conditions required for growing blueberry cultivars in their back yards.  Instead we troop out to the mountainsides with buckets in hand, hoping this is not the year someone else found our favorite spot first.  Blueberry bushes can be 6 ½ feet tall or a mere 12 inches.  They often have reddish stems, pink, urn shaped flowers, and ripen fruit in mid to late July through August.

Wild Blueberry Oatcakes

1 c. oat flour

¼ c. all purpose flour

2 t. baking powder

2 T. sugar

¼ t. salt

dash of cinnamon

1 egg

1 c. milk

2 T. melted butter

1 c. blueberries, fresh or frozen

If you do not have oat flour, you can grind quick cook oats in a blender or food processor to make flour – a finer grind is better.  Mix all dry ingredients together.  Add milk and egg.  Whisk together until combined.  Add melted butter and mix until combined.  Fold in blueberries.  Cook on a medium hot griddle (375) until bubbles form.  Flip, finish cooking, and serve with syrup or honey.