food, Recipes
Comments 4

Wild Blueberries and Cream Crumble Smoothie

Picking wild blueberries from the barrens in Maine is an event I imagine to be every bit as spectacular as picking wild blackberries from the bushes here in Tennessee. I spent many a summer on the farm returning home with violet stained fingers and buckets full of berries, ready to be transformed into jams, jellies and cobblers. I could never resist eating just a few of the perfectly plump, ripe berries straight from the bush.

Fast forward 20 years later, where berry picking still excites me. I’m entering the #WildYourSmoothie contest in hopes of checking out the wild blueberry barrens for myself. By posting this recipe I am entering a recipe contest sponsored by the Wild Blueberry Association of North America and I am eligible to win prizes associated with the contest. I was not compensated for my time, nor was I provided free products.

So……What’s the big deal on these tiny berries?


  • Wild Blueberries have been growing naturally in fields called barrens located in Maine and Eastern Canada for 10,000 years! These wild plants are genetically diverse, intertwining over acres of fields, giving them a more complex and intense flavor than farmed blueberries.
  • At harvest, 99% of the crops are individually quick frozen (IQF), sealing in their nutrition and taste.
  • Wild Blueberries are more compact but have twice the amount of antioxidant power as larger, cultivated blueberries. The antioxidant property provides health benefits for gut health, diabetes, cancer and brain health.
  • Lucky for those of us not located in the Northeast, these berries are sold at several grocery stores in the frozen aisle. Just be sure the package states ‘wild’ for the real deal.

Now-on to wildin’ my smoothie. I’m a dessert lover, so naturally my smoothie recipe is inspired by a good old-fashioned southern berry cobbler, just like my grandmother would make. You know the ones-the oooeey-goooey, warm berry-filled, melt-in-your-mouth center with the sugary, crispy crumbly topping with a melty scoop of ice-cream for good measure. Imagine it in smoothie form-sans the sugar, calories and fat, with bonus-plant based proteins and antioxidants galore!


I used silken tofu sweetened with maple syrup for the creamy texture, providing 9 grams of plant based protein per serving! Enjoy this smoothie not only for dessert, but for a sweet, balanced breakfast treat or mid-day snack.


Seriously-sooooo good! Thanks for stopping by and wish me luck!





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