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Fresh Blueberries in Griddle Cakes Make a Special Treat for Breakfast

July 18, 1985

When fresh blueberries come to market, most people immediately start thinking pancakes. The classic blueberry griddle cake for breakfast is a delicious and nourishing way to start the day.

Silver dollar-size cakes stacked with a round of Canadian bacon are equally good served for breakfast, brunch or lunch. And blueberry-stuffed crepes not only fit all these occasions, but can also make an impressive dinner dessert.



1 1/2 cups sifted flour

3 teaspoons baking powder

2 tablespoons sugar

1/2 teaspoon salt

1 egg

1 1/4 cups milk

3 tablespoons oil

1 cup fresh blueberries, rinsed and drained


Blueberry Syrup

Mix flour, baking powder, sugar and salt in bowl. Stir in egg, milk and oil. Stir only until mixture is just blended.

For griddle cakes, drop mixture by 1/4 cups onto lightly greased preheated griddle. For dollar cakes, use about 1 1/2 tablespoons for each cake.

Sprinkle a few blueberries on top of each cake. Cook until bubbles appear on surface, turn and brown on other side.

Serve hot with butter and Blueberry Syrup for breakfast or garnished with fresh blueberries for lunch. Makes 10 (6-inch) griddle cakes or 30 (2-inch) dollar cakes.

Note: Add 1/2 teaspoon ground cinnamon and 1/2 teaspoon ground nutmeg to batter when making dollar cakes as a luncheon dish.

Blueberry Syrup

1 1/2 cups blueberries

1 cup corn syrup

1 tablespoon cornstarch

Place 1 cup blueberries and corn syrup in blender container. Cover and blend on high speed 30 seconds. Gradually stir mixture into cornstarch in 1-quart saucepan. Bring to boil, stirring constantly, and boil 1 minute.

Remove from heat. Stir in remaining 1/2 cup blueberries. Cool.


4 eggs

1/4 teaspoon salt



2/3 cup sifted flour

2 tablespoons cornstarch

1 (6-ounce) can frozen orange juice concentrate

Butter or margarine

2 pints fresh blueberries, rinsed and drained

Powdered sugar

Beat eggs, salt, 2 tablespoons sugar and 2/3 cup milk in bowl until smooth. Beat in flour. Batter should be consistency of heavy cream. Add a few more drops milk, if necessary.

Spoon 2 tablespoons batter into lightly greased 7-inch skillet, rotating pan until entire bottom of pan is thinly covered. Brown on 1 side, turn and brown on other. Stack crepes as finished.

Mix cornstarch and 1/3 cup sugar in saucepan. Stir in undiluted orange juice concentrate and 1 tablespoon butter. Stir over low heat until juice bubbles and thickens. Add blueberries and stir over heat 2 minutes.

Spoon about 2 tablespoons hot filling onto 1 side of each crepe. Roll up jellyroll fashion and place side by side in shallow baking pan. Spoon remaining blueberry filling over crepes.

Bake at 300 degrees 10 minutes. Serve hot sprinkled with powdered sugar. Makes 16 crepes.

Note: Crepes and sauce may be prepared ahead and refrigerated. Fill, roll and heat at serving time.

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