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These are the perfect late summer dessert. The emphasis of this dish is the dark colour and intense flavour of the wild blueberries, mixed with the simplest batter. You can have this as a sweet main dish too or even for breakfast. We pair it with peaches, which is not only delicious but also a very eye-catching combination: Like a little sunset on a plate.

Serves 2 as a main dish or 4 as a dessert

12 oz wild blueberries 1 cup flour ⅓ cup + 1 tbsp plant milk 4 tbsp granulated sugar 2 tbsp vegan butter 1-2 peaches

Rinse the berries under running water, drain and mix with 2 tbsp granulated sugar. Peel (optional), pit and cut the peach into thin wedges or cubes, then set aside. Sift the flour into a bowl, add the milk and mix by hand until you have a thick batter. Stir in the sugared berries. In a large non-stick skillet, melt the butter over medium heat and pour in a heaping tablespoon of batter at a time, flattening slightly and frying (the dumplings should look like small, thick pancakes). After 2-3 minutes, carefully flip with two spoons or a spatula and fry well on the other side. Create a little stack of the fritters, sprinkle with the remaining sugar (if desired) and top with the peach wedges.


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