Quick and Easy Blueberry Wedges

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I love berries of all sorts, but I especially love blueberries. I have a stash of them in my freezer and several boxes of fresh blueberries in my refrigerator. So I thought I would make up a quick snacking kind of dessert for dinner.

Easy Sourdough Blueberry Wedges

  • 4 oz/113 g- evaporated milk (half cup)
  • 2 oz/56 g -melted butter (half stick of butter)
  • 2.5 oz/73 g – sugar (about 1/3 cup)
  • 2 large eggs
  • 1 teaspoon/6g vanilla extract
  • 7 oz/198 g – sourdough starter @ 100% hydration
  • 1/4 teaspoon/ 2 g –  salt

Place all of the above ingredients in a mixing bowl and beat with a whip until incorporated.

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Then pour the mixture into an oiled 9″ baking dish and add over the top:

  • 10 oz/ 284g – blueberries or any other fruit you wish to use (raspberries, sliced peaches, chopped apples and raisins etc) (about 1.5 cups)

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Sprinkle the top with sugar and cinnamon:

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Bake at 400F in a preheated oven for 30 – 40 minutes. Cool a bit. Serve with whipped cream or ice cream while still warm or sprinkle a little powdered sugar on top.

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This recipe makes nice thin wedges, if you wish them to be thicker, use a smaller baking dish and bake a little longer.

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This dish would also be good with crumbs on top, sprinkled on halfway through the baking time so they don’t drown in the thin batter.

Don’t forget a cold scoop of vanilla ice cream!

Happy snacking!

4 Responses to 'Quick and Easy Blueberry Wedges'

  1. Robert Comtois says:

    Hi Teresa,
    Your recipes are the best! I would certainly like to include the “Blueberry Wedges” in my repetoire. Is the butter 4 oz.= 1 stick or should it be 2 oz.= 1/2 stick? Thank you for all your recipes.
    ~Robert

  2. northwestsourdough says:

    oops, you caught me! It is 2 oz which equals 1/2 stick. I will edit it. Thanks! I hope you enjoy them, we sure did.

  3. Sean says:

    Thanks! this is a fantastic recipe. I always double it because I can’t seem to make enough. All of my friends love it and it won an informal bake-off last week :) I’ve added raspberries as well and it just keeps getting better.

    • northwestsourdough says:

      Thanks! I am glad you like it. It is a versatile formula and especially nice to make during fall and winter. Contgrats on winning the bake-off!

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