Vegan Wild Blueberry & Pumpkin Mug Cake: A Heavenly Match Made in Minutes

When I first heard the idea of blueberries and pumpkin together, I hesitated. But within seconds my mind switched to “sure, why not?” As it turns out, these ingredients are simply amazing together, as long as you use Wild Blueberries. The intense sweet-tart flavor of Wild Blueberries compliments the pumpkin and autumn spices in a delightful way. None of the ingredients compete, but rather heighten one another for a warm satisfying holiday treat.

As many know, the holidays are a time when people on special diets can often feel left out. So I decided it might be fun to combine pumpkin and Wild Blueberries to create a single-serve mug cake that could be enjoyed anytime a little indulgence was needed; and it can be made in minutes.

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The base recipe is dairy-free, egg-free, nut-free, soy-free and vegan, but I also tested it gluten-free for the Mr. Right in my life. Cake is perhaps his favorite dessert, and one he rarely gets to enjoy since he cut gluten from his diet many years ago. And he did indeed love this pumpkin mug cake!

Truth be told, I’m not a big cake person myself, but the tender, moist crumb and sweet, rich taste of this Wild Blueberry pumpkin mug cake won me over too. Here are some tips and options for when you make the recipe yourself:

  • Use frozen Wild Blueberries, not conventional. They have less water, so they perform better in baking. They’re also smaller and more flavorful so you get more “pops of deliciousness” in each bite.
  • Finally, since they really do grow wild in their native lands and are frozen within 24 hours of harvest, Wild Blueberries are substantially higher in antioxidants and fiber than the conventional ones. You can find Wild Blueberries in the freezer section of most major grocers.
  • You can further “healthify” this pumpkin mug cake, but be aware that it will affect the results. Using whole grain flours will result in a denser, but still delicious, dessert. Swapping in a different sweetener, like coconut sugar, will change the flavor and consistency a bit.
  • If you’re in the mood for a treat that’s a little less sweet, you can cut the sugar down to 2 or 2½ tablespoons.
  • But if you want a truly tender crumb, don’t skimp on the fat. I trialed versions with less oil, and they ended up more dense and too moist.+
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Easy Holiday Braided Breakfast Bread with Wild Blueberry Filling

One of my favorite traditions is to make something special for breakfast on holiday mornings. Since I don’t consider myself a skilled baker, I usually pick a treat that is relatively easy to make, yet still looks impressive. You won’t find me kneading out dough or assembling baklava, that’s for sure! The last few years I’ve made a braided breakfast bread. I like it because I can change up the filling pretty easily, but the basics are the same. If there’s one thing I’ve learned about baking, the more you attempt a recipe, the better it gets. Indeed, this Braided Breakfast Bread gets more delicious each year.

Braided Breakfast Bread with Wild Blueberry Filling

Adding Wild Blueberries to the filling is a no-brainer; they are so versatile in the kitchen. Every time I use Wild Blueberries in a recipe, the dish is elevated to a new and delicious level. What I love most is how the intense flavor of Wild Blueberries complements savory and sweet dishes alike. The fact that frozen fresh Wild Blueberries are available year-round is an added bonus!

Frozen Wild Blueberry Filling

My mom and I created this recipe together in only a few minutes. We started by mixing some almond paste with ricotta cheese. If you like marzipan, you are already familiar with almond paste. Next we folded in Wild Blueberries, which created a beautiful purple color. We spread the mixture down the center of the dough.

Wild Blueberry Filling

To keep it simple, we used pizza crust as our dough, because it’s easy and tastes delicious! Should you want to get really fancy, you could make your own almond paste and dough. However, this girl likes to keep her baking as foolproof as possible.

Braiding the Bread

Once we readied the dough and the mixture was in place, we began to braid the bread. Those are my mom’s busy hands, as mine were holding the camera. After a few tucks and folds, viola! Into the oven it went.

Coming out of the Oven

About 16 minutes later, out came this gorgeous braided bread, bursting with cheesy, Wild Blueberry goodness!

Wild Blueberry Glaze

While the bread was baking, we whipped up this gorgeous Wild Blueberry glaze. What’s the point of making a Danish style bread and not glazing it up?

This Wild Blueberry Breakfast Danish is easy to tailor to your taste. Try using different types of cheese for the filling (mascarpone or cream cheese would be lovely), or swap the almond paste with lemon curd.

Braided Breakfast Bread with Wild Blueberry Filling

I enjoy making lasting memories with my family over the holidays. Preparing this sweet bread on holiday mornings is just one of them. What are some of your family’s holiday traditions?