Learn to bake sourdough bread - the best bread in the world!
Get discount here!

Amazon Portal - Purchase on Amazon!

Links on this site are often my affiliate links.

Amazon Portal - Purchase on Amazon UK!
Discovering Sourdough, The Books:
Discovering Sourdough - The bread books!
Favorite Bread Baking Equipment

Quick and Easy Blueberry Wedges

wedge4

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.

wedge1

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)

wedge6

Sprinkle the top with sugar and cinnamon:

wedge2

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.

wedge3

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

wedge5

 

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!

Similar posts
  • Worth Repeating – Discussions on Bread BakingHello fellow bakers, Sometimes my students will ask me questions and the answers get buried in time. So I thought I would repeat some of the following on dough development and hydration conversion: The stages of Dough [...]
  • Sourdough English Muffins – Oldie but Goodie!This post is an excerpt from my four volume book “Discovering Sourdough.” I thought it would be nice to use for an “Oldie but Goodie” post. Have fun!  SOURDOUGH ENGLISH MUFFINS English Muffins are griddled, they are fun to make. This recipe will make about 16 muffins.                 In the morning mix [...]
  • Dough Hydration, What Does That Mean?What Does Hydration Mean – in Baking Terms? (This is an excerpt from my Sourdough Bread Baking 101 course) Teresa L Greenway Northwest Sourdough – all rights reserved worldwide Hydration, in bread baking terms, means how much water or liquid there is in a given amount of flour, or the ratio of water to flour [...]
  • Video Demo – Blendtec Kitchen Grain Mill ̵...Hello Everyone! I purchased a new Blendtec Grain mill. I had one for years but had to let it go when I moved a while back. I’ve missed it ever since. So I bought it and have a demo of how it works right out of the box on Youtube [...]
  • Baking Hacks & Tips VideosI’ve posted a new video showing how to clean out gunky wet dough from bannetons. I decided to post a few more of the baking tip videos here for your convenience. Some were done a while ago, but a brush up on ideas is always [...]

4 Comments

  1. Robert Comtois Robert Comtois
    June 6, 2013    

    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 northwestsourdough
    June 6, 2013    

    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 Sean
    October 7, 2013    

    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 northwestsourdough
      October 8, 2013    

      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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Follow on Facebook

Follow on Twitter

Email Sign Up

Categories

Archives

Custom Cutting Boards
My memoir - It might surprise you. Click here:
Reach for Joy - My Memoir