Every romantic getaway to the Distinctive Inns of New England comes complete with a hand-crafted breakfast each morning. Meant to fuel you for the day, the 12 Distinctive Inns of New England (DINE) offer some of the most delicious and memorable breakfasts you’ll ever find while vacationing in New England. Blueberries grow wild in New England, and summer is the time to find these delicious blue babies. Whether you find them on one of your hikes or at any of the New England farm stands, we suggest you pick up at least a pint or two to bring home and use in these recipes. If you can’t find fresh blueberries, frozen ones will work, making these dishes easy to make year-round.
And blueberries pack a punch when it comes to healthy foods. This vibrant blue berry may be tiny, but each serving offers up a big dose of health benefits too. Blueberries remain one of the most nutritious, antioxidant-rich types of fruit in the world and have been shown to do everything from enhance brain health to keep your heart strong. Best of all, they’re low in calories too.
Direct from the DINE kitchens, here are four “berry” good recipes to add to your breakfast table utilizing the almighty blueberry.
Rabbit Hill Inn Blueberry Gazpacho Recipe
Recipe yields 3 quarts.
This blueberry gazpacho recipe is an off-the-charts delicious summer chilled soup. Rabbit Hill Inn’s sous chef, Josh Riach, created this wonderful recipe. This gluten free chilled soup recipe is easy to make and makes a not-to-sweet addition to breakfast.
- 4 pints fresh blueberries
- 2 yellow peppers – small dice
- 3 red peppers – small dice
- 1 cup creme fraiche
- 1/2 cup champagne vinegar
- 2.5 cups 1″ cubed bread (any kind)
- butter (for sautéing bread cubes)
- Thyme (for seasoning bread cubes)
- 1.5 cups water
- 1/2 cup heavy cream
- 1/4 cup sugar
- 1/4 cup olive oil
- tad of aged sherry vinegar for a drizzle finish before serving
Combine all other ingredients (except aged sherry vinegar) into large bowl. Marinade at room temperature for 1 to 6 hours.
In a skillet, toast bread cubes in some butter & thyme. Make croutons. Set aside.
When marinade is complete, blend mixture in blender – in small batches.
Serve chilled with topping of croutons and drizzle of aged sherry vinegar
** We like to serve this in chilled bowls
** You can freeze this soup. If consistency is not good upon thawing, re-blend it in the blender.
Blueberry Lemon Breakfast Cake from Gateways Inn
6 Tbsp Butter, Softened
1 Cup Sugar
½ Cup Milk
1 Cup Fresh Blueberries, Washed
1 ½ Cups All Purpose Flour
1 Tsp Baking Powder
¼ Tsp Salt
1 ½ Tbsp Lemon Zest (Grated Rind)
1 Tsp Lemon Juice
Preheat oven to 350 Degrees F. Grease & dust with flour a loaf or Bundt pan.
In a mixer fitted with a paddle, cream the butter and the sugar. Add the eggs, and mix.
Sift together the flour, baking powder & salt.
Add the dry ingredients, alternately with the milk, to the butter mixture. Mix completely. Then add in the blueberries, lemon & juice.
Stir carefully, so as not to crush the berries.
Pour batter into prepared pan. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.
*Note-In Summer, when blueberries are in season and at their best, this is a great recipe to multiply and freeze the finished cakes for later.
Blueberry Breakfast Bake from Camden Maine Stay Inn
6 large croissants (plain, day old, cut into 1inch squares)
½ to 1 cup blueberries (frozen is ok)
4 cups milk, half-and-half, whipping cream, or light cream
6 eggs, beaten
2/3 cup sugar
1 tsp. vanilla
½ tsp ground cinnamon
Grease 13 x 9-inch pan. Put half of cubed squares in pan. Sprinkle blueberries liberally. Add remaining croissant pieces. Set aside.
In a large bowl, combine milk product; eggs; sugar; vanilla; and cinnamon. Mix well, Carefully pour cream mixture over bread in baking dish. With the back of a spoon, press bread mixture down so all is moistened.
Bake in a 325-degree oven for 65 to 70 minutes or until a knife inserted in center comes out clean and mixture is puffed and golden.
Sprinkle with powdered sugar and serve with Maine Blueberry Syrup or your favorite topping.
Captain’s House Inn Blueberry Cream Cheese Stuffed French Toast
Serves 6-8 people
1 loaf white bread, no crusts
1⁄2 loaf Brioche bread
6 cups fresh blueberries or 6 cups frozen blueberries, rinsed
8 ounces cream cheese
1⁄2 cup sour cream
1⁄2 cup sugar
1 teaspoon vanilla
1⁄2 cups milk
1 1⁄2 cups half-and-half
1⁄2 teaspoon cinnamon
1⁄2 teaspoon ground nutmeg
1⁄2 cup powdered sugar
Cut white bread into cubes and place into the bottom of a greased 9×13 pan.
Sprinkle blueberries evenly over bread.
Microwave cream cheese in bowl for 2 minutes.
Stir carefully and add 1/2 cup sugar, 1/2 cup sour cream, and 1 teaspoons vanilla.
Spread over blueberries.
Cut Brioche bread into 10-1-inch-thick slices, place over cream cheese.
Beat eggs, milk, half & half, cinnamon, and nutmeg and pour over bread.
Cover and refrigerate overnight.
Bake at 350 degrees for 45 minutes covered, then uncover for approx. 15 minutes
Let set before slicing
Sift powdered sugar over before serving
In Rhode Island: Cliffside Inn in Newport
In Connecticut: Inn at Harbor Hill Marina in Niantic