An Easy Dessert that is Almost Blueberry Pie

Blueberry Flan

April 2, 2015   19 Comments

If someone rang my doorbell and said, “Hey could you make me dessert?” this blueberry pancake would be the one I would make.

I doubt anyone would do this because my neighbors all think I am a healthy food nut. I might make them a kale smoothie and call it dessert.

The batter is made in a blender –whirrrrr – unless you don’t have a blender in which case you can mix is with a whisk.

You pour the batter over frozen blueberries and when it is done it is a cross between a pudding or flan and pancake.

I love that you don’t have to make a crust (or buy one) and all the ingredients are probably already in your pantry. You can make this with other fruit you have around the house like strawberries, apples, pears, blackberries, etc.

If I make this, my kids will demand it for breakfast. They will even get out of bed without complaining or faking that they are sick so they can stay home from school. Hey, it is better for you than Fruit Loops, right?

You don’t need to make it in a cast-iron skillet. I did because I think it looks pretty – any pie pan will work.

What is your fastest dessert recipe?

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Blueberry Pancake Recipe

Makes 10 servings

1 cup whole milk (or whatever milk you have)
3 large eggs
¼ cup sugar plus one tablespoon for dusting
½ cup white whole-wheat flour
¼ teaspoon salt
½ teaspoon vanilla
2 tablespoons butter, melted
12 ounces (2 ½ cups) frozen blueberries

Heat oven to 400 F. Butter a 9 inch pie plate or cast-iron skillet.

Put milk, eggs, ¼ cup sugar, flour, salt, and vanilla in a blender and mix until smooth. Add butter and blend for 30 seconds more. Place blueberries in bottom of pan and pour batter over them. Dust with tablespoon of sugar.

Bake for 25 minutes or until top of cake is slightly browned. Serve warm.

For one slice (10 in a pancake) = 120 calories, 4.8 g fat, 2.4 g saturated fat, 16.6 g carbohydrates, 11.2 g sugar, 3.8 g protein, 1.4 g fiber, 106 mg sodium, 3 Points+

Points values are calculated by Snack Girl and are provided for information only.
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This is such a great way to use the frozen berries I have from last summer. Seems like a good tea-time snack, too. Thank you!!! I use plain old whole wheat pastry flour for this kind of thing and it works great. I appreciate your introduction of the white whole wheat flour. Thank you, Snack Girl!!!

on April 2, 2015

Could I substitute any frozen fruit? Peaches, Strawberries, ect.?

on April 2, 2015

@Lauren - any frozen fruit will work - mangos, blackberries.... Thanks for the question!

on April 2, 2015

Looks yummy. Going to give it a try. I love your healthy and quick recipes.

on April 2, 2015

Looks so good! Going to make this for a cookout I'm going to tonight- thank you! :)

on April 2, 2015

Would this work with alternative flour, like almond or coconut?

on April 2, 2015

SG- Are these blueberries to remain frozen or are they to be thawed first.(sorry if this is a dumb question). :)

on April 2, 2015

Lisa -- this looks delicious!
Question: if you use a cast-iron skillet, do you preheat it in the oven?

on April 2, 2015

@Jill - as long as those flours work in pancakes - I can't see why they wouldn't work in this recipe.
@Madeline - I used frozen but it wouldn't matter. If thawed then you can shorten the cooking time to 20 minutes.
@Marlene - I didn't preheat my skillet but that could help with clean-up.
Thanks for all of your great questions!

on April 2, 2015

Yay Lisa! I can't wait to try this. With these ingredients, I could almost feel virtuous eating this for dessert.

on April 2, 2015

Can you use fresh blueberries?

on April 2, 2015

@susan - yes, fresh would be great! I didn't use them because they are expensive. (more expensive than frozen)

on April 2, 2015

Snack Girl - this looks great! And you're lucky that I'm not your neighbour - I'd have no problem ringing your doorbell requesting dessert!

on April 2, 2015

I need to know the cholesterol amount in the
recipes. Is that possible?

on April 2, 2015

I make this all the time sometimes with berries and sometimes not. I only use about a heaping tablespoon of flour (any kind) to 3 eggs. It comes out eggy, the way I like it but more like a crepe. I add a dollop of sour cream and my favorite sugar free preserves or jam.
Lingonberry is a favorite. Much like the lingonberry pancakes from IHOP.
This way I get a good amount of antioxidants and calcium with my "pancake".

on April 2, 2015

For Rita Friedman - “We’ve been advised to cut back on whole eggs because the yolks are high in cholesterol. However, cholesterol in the diet has remarkably little effect on cholesterol in the blood, at least for the majority of people (12, 13)."

Nearly all of the nutrition in an egg is in the yolk. The white only has protein, some vitamins and minerals especially riboflavin and selenium.
The yolk has A, D, E, K, lutein and zeaxanthin (eye health) folate and 210 mg. of cholesterol per large egg. Yolks contain 90% of the calcium, iron, phosphorus, zinc, thiamin, folate, vitamin B6 and vitamin B12. Compared to the yolk, the white doesn't have much to offer.
Egg yolk are high in Omegas and help with the absorption of fat soluble vitamins such as A, D, E and K2.

". . . lutein and zeaxanthin. Diets rich in these yellow-orange pigments, which are responsible for much of an egg yolk's color, appear to diminish an individual's risk of macular degeneration. That disease is the leading cause of blindness in people over age 65. Moreover, lutein appears to inhibit processes that jumpstart the development of atherosclerosis."

on April 2, 2015

thanks, Snack-Girl! This looks great and I'll definitely give it a try.
Will be fun to play with different fruits.

on April 2, 2015

Nothing healthy about this except blueberries!

on April 3, 2015

@ Kitty. The ingredients are wholesome, real food, which makes this healthier than processed goop such as Pop-Tarts or Froot Loops

on April 4, 2015

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