My favorite way to eat blueberries is in pancakes. Your batter shouldn’t be too sweet: the pancakes are simply a vector for delicious summer blueberries and maple syrup. Also butter. Maybe some cinnamon.
The Huffington Post published an article in 2014 that listed a number of (processed) foods that use the good blueberry name, but contain little to no blueberries. My pancakes might be simple fare, but using real fruit makes all the difference. Sugar, dye and gelling agents constitute the blueberry bits in many foods and while this shouldn’t come as a surprise, one line in the piece sticks with me:
“…if Hostess Mini Muffins can include real blueberries, at least according to the ingredients list, everything else has no excuse.”