Blueberry Porridge

 A few big things happened this week for The Transplanted Baker.

The first worth mentioning is that we bought a new car. Our first, “rightly ours” car. It’s Swedish and cute and oh so safe and practical. That was big.

The second thing worth mentioning, is that I got my first spam comment on this site. Perhaps some of you were “lucky” enough to click on the link from whomever left the comment before I was quick enough to remove it for good. I know my mom was. I’m sure it was left with only the best of intentions. They probably just thought I might be interested in their form of internet fun. All I’m going to say is that it involved some young Japanese girls who were definitely not baking. Isn’t it cold in Japan right now? The could have at least covered up with an apron. 

And finally, the third bit of newness this week, came in the form of Blueberry Porridge. The Norwegians call it blåbærgrøt and I call it delicious.

I promised some blueberry recipes after my last post showing our great mountain blueberry picking trip of 2009. And although I have a pretty kickin’ blueberry muffin recipe, I’m sure Martha Stewart or epicurious or even that Rachael Ray have equally good recipes that you can just as easily acquire off the internet. No, there will be no Plain Jane recipes here, my friends.

 Blueberry porridge is really a breakfast or lazy weekend afternoon food. It's like the month of August in a bowl, and is; simple, straightforward, and the kind of dish you can be proud to serve your kids (or dog, or husband, or friends, or fetus). Beyond your ordinary household staples, all you need in order to make yourself some blueberry porridge, is some decent blueberries- fresh or frozen, preferably wild. And although this says it’ll serve two, make sure to make a double batch if you plan on sharing with anyone else.

 
 Norwegian Blueberry Porridge

Blåbærgrøt

*serves 2

 1 1/4 cup (3 dl) water

1 cup (100g/3.5oz.) blueberries (fresh or frozen- preferably wild)

1 Tablespoon sugar + more to serve

1/4 cup (35 g) All-Purpose flour

1/4 cup (30 g) whole-wheat or rye flour

1/8 teaspoon vanilla extract

1/8 teaspoon ground cinnamon

+ some milk to serve

 

1) In a medium saucepan, boil the water. Once boiling, turn heat down to medium and add the blueberries and sugar. Allow to simmer for 5 minutes.

2) Turn heat down to low. With a whisk in hand, add both of the flours and quickly and continuously stir. Cook the porridge for about 5 minutes, it will quickly thicken, add more water or some milk if you feel the need to thin it down.

3) Right before serving, stir in the vanilla extract and cinnamon with a wooden spoon. Serve with plenty of sugar and milk. 

Comments

[Katie]

I am preparing this for Isaiah and Sasha's after school snack on this cold, cold day. I'll let you know how they like it!

[Rebecca]

How right you are, no plain Jane here. Gosh that looks good. I have blueberries in the freezer,and a man who must work this weekend.I feel I owe it to him, his love of blueberries, and your kindness in sharing the recipe, that I get up early on a Saturday and make this. It shall be done...

[erin]

This looks sooo good! Seriously, I would like some now! :-)

[Patricia Nissen Ricard]

We had this in Sweden. It was delicious,!