Blueberry Liver

January 20, 2012

This is hands down the best beef liver I’ve ever made and possibly tasted. I decided to add blueberries on a whim – I usually make liver with onions and apples, but I was out of apples. And the more I thought about adding blueberries the more intrigued I became with what it might taste like. I expected “interesting”. I got “phenomenal”. The almost-caramelized onions and cooked blueberries impart a sweetness to the dish – a nice contract to the rather strongly flavoured liver.


  • Beef Liver (preferably calf’s liver), sliced
  • 1/2 onion per serving, chopped
  • A few handfuls of blueberries per serving (frozen is fine)
  • Fat of choice (coconut oil, ghee, tallow, butter)
  • Salt


1. Heat fat in pan.

2. Add onions. Sautee until softened.

4. Lay down the liver slices flat onto the pan.

5. Toss the blueberries into the pan.

6. Cook each side of liver for approx. 3 minutes before flipping. Liver should be cooked in approximately 10 minutes tops, depending on how thick you’ve sliced it (mine took 10 minutes and it was partially frozen to start). You don’t want it over done – think tender but not bleeding. I’d err on the side of under rather than overdone though.

7. Scoop everything onto the plate and salt the liver generously.

By the time the liver is cooked through, the onions should be nicely browned, and the blueberries cooked, but still keeping their shape. You can’t really mess this recipe up – just don’t burn anything :)


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{ 7 comments… read them below or add one }

Alex January 24, 2012 at 4:49 PM

Wow! I love liver, and this looks like an extra-special way to have it!


[email protected] January 24, 2012 at 6:29 PM

It’s definitely unusual, but in a good way! :) Really cool illustrations, btw!


Jenny June 23, 2012 at 4:30 PM

I’m curious – where do you buy your beef liver from? Is the beef liver sold at Whole Foods from grass-fed animals… or at the very least organic? It sits next to the chicken livers which are clearly labelled “organic” so I always have to wonder whether the beef liver is, too…


[email protected] June 24, 2012 at 10:21 AM

I buy my beef liver at Organic World. Organic and supposedly 100% grass fed AND finished. You can buy organic beef at Whole Foods, but most of it is grain-fed. If you find some that’s grass-fed, it’s typically grain-finished.


Deborah May 1, 2013 at 4:54 PM

I always remember liver being the most horrifically disgusting thing I’d ever put in my mouth, up until the moment I tried natto in my mid-20s. Having just learned the merits of liver, I thought I’d give it a try as a full-fledged adult-type person. I figured I’d have to gag my way through it no matter how it was cooked.

I just gave your recipe a shot. Even without the onions (which have been problematic for me recently), this was great! Thank you for making liver be something I can enjoy in at least one form. :)


[email protected] May 1, 2013 at 8:37 PM

Sweet! That made my day, thanks for sharing. I consider making liver edible for someone to be an accomplishment! :)


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