Healthy and Delicious BC Blueberries

Desserts

Zimt Chocolate Blueberry Tart
Serves X
Per Portion: Not Available
By Edible Canada's Chef Tyler Dallner, as seen on Global BC's Noon News Hour

Tart crust:
2 cups almond flour
1 cup shredded sweet coconut
1 “flax egg” ( 1 tbsp ground flax and 3 tbsp water - mix and let set for 15 minutes)

Ganache:
9oz dairy free, gluten free chocolate, preferably 70% ZIMT brand
250ml coconut milk
1 cup whole blueberries

Compote:
1 cup blueberries
1 tbsp apple cider vinegar
1 tbsp local honey

Crust:
Thoroughly mix ingredients and put in a small baking pan with parchment paper. Bake at 325 for 15 minutes or until the top is golden brown. Let cool.
* Number of bars will depend on size of pan. A larger pan will result in a larger number of thinner bars.

Ganache:
Warm the coconut to a scald, and then pour hot liquid over the chocolate, mix until smooth. Add blueberries once chocolate is dissolved.

Compote:
Bring all ingredients to a light simmer, just until the berries turn a dark purple. Let cool.

To assemble:
Once the tart has finished cooling, pour the chocolate over the top and let set in the fridge for at least 4-5 hours.
Take out of the pan and cut with a clean, hot knife.
Serve on a nice platter with the compote, toasted hazelnuts and fresh basil and mint!

Toggle
Blueberry Chocolate Fondue
Serves X
Per Portion: Not Available
  • 1½ cups (225 g) B.C. blueberries - fresh or frozen
  • 1 cup (240 ml) 35% whipping cream
  • 3 tbsp (30 g) granulated sugar
  • 6 oz (180 g) semi sweet dark chocolate - chopped, (1¼ cups)
  • 1 tbsp (30 ml) liqueur or spirit, such as Grand Marnier or Cognac
1. In a saucepan, heat the blueberries, cream and sugar for 10-15 minutes on a medium heat, stirring occasionally. Do not boil.
2. Remove from heat. Puree in a blender, covered with lid and cloth, until smooth.
3. Return mixture to the saucepan to reheat.
4. Remove from heat, add the chopped chocolate, and stir until smooth. Stir in the liqueur.
5. Transfer to a fondue bowl, and serve with fruit and pound cake.

Yields 2 cups
Toggle
Blueberry Pocket Pies
Serves X
Per Portion: Not Available
Dough
2 cups (260 g) all purpose unbleached flour
½ tsp (2.5 ml) salt
1 cup (227 g) unsalted butter – chilled, cut into ¼” cubes
1 tbsp (15 ml) vinegar
4 tbsp (60 ml) iced water
Blueberry Filling
1 (15 g) egg yolk
1 tbsp (15 ml) milk
2½ cups (375 g) B.C blueberries - fresh or frozen
¼ cup (40 g) granulated sugar
2 tbsp (15 g) all purpose unbleached flour
1 tsp (5 ml) lemon zest - finely grated
1 tbsp (15 ml) lemon juice
2 tsp (10 ml) fresh ginger - finely grated or 1 tsp of dry
¼ tsp (pinch) ground cinnamon
3 tbsp (45 g) unsalted butter – chilled, cut into ¼” cubes
1 tbsp (15 ml) coarse sugar for sprinkling
Dough
1. In a large bowl combine flour and salt.
2. Using a pastry cutter, add cold butter, cutting into a coarse, crumbly, pea size mixture.
3. Tossing with a fork, drizzle in vinegar, then iced water, a tbsp at time. Form with hands until dough comes together.
4. Form dough into 2 x 1” thick disks. Seal well in plastic wrap and chill for a minimum of 2 hours.
Filling and Assembly:
1. Pre-heat oven to 450F/232C and line a large baking sheet with parchment paper.
2. Whisk the egg and milk together and set aside.
3. In a large bowl, gently mix the blueberries, sugar, flour, lemon zest, lemon juice and cinnamon. If using frozen blueberries, allow to thaw partially.
4. Divide one of the pastry disks into 5 portions. Keep the other pastry disk sealed and refrigerated.
5. Working one at a time on floured surface, roll out a portion of pastry into 5” round. Trim any rough edges. Lightly brush edges of the pastry round with egg wash.
6. Fill one half of pastry round with 3-4 tablespoons of blueberry mixture and dot with 2 pieces of cubed butter.
7. Fold the filled pastry round over and seal the edges firmly together, then crimp or seal with a fork. Place on a lined baking sheet, brush with egg wash, score 2 small slits and sprinkle with coarse sugar.
8. Repeat with the remaining pastry portions and then the second chilled pastry disk.
9. Bake in the middle rack of a 450F oven for 18-20 minutes, until golden brown.
Yields 10 pies
Toggle
No Bake Frozen Blueberry Pie
Serves X
Per Portion: Not Available
Yields: 6 slices or 1 x 9” pie
  • Crust
  • ½ cup (80 g) Almonds, whole or sliced
  • 1 cup (150 g) Dates, pitted and chopped
  • ¾ cup (120 g) Unsweetened finely shredded coconut
  • 3 tbsp (45 ml) Butter, melted
  • 2 tbsp (30 ml) Maple syrup
  • 1 tsp (15 ml) Cinnamon
  • 1 tsp (15 ml) Orange zest, finely grated
  • ⅛ tsp (pinch) Salt

Filling
  • 1.5 cups (225 g) B.C. Blueberries, fresh or frozen
  • 1 cup (240 ml) Plain 11% Greek Yogurt
  • ¼ cup (60 ml) Maple syrup
  • ¼ cup (60 ml) Cream cheese, room temperature
  • 3 tbsp (45 ml) Whipping cream
  • 1 tbsp (15 ml) Orange zest, finely grated
  • 1 tbsp (15 ml) Orange juice, fresh
Crust
Line the bottom and sides of a 9” pie dish with a piece of parchment paper.
In a food processor, pulse the almonds until finely ground, but not a paste.
Add the dates, coconut, butter, maple syrup, cinnamon, orange zest and salt, pulse until finely ground.
Press crust to the bottom and sides of the lined pie dish, and set aside at room temperature.

Filling
In a blender puree the blueberries, yogurt, maple syrup, cream cheese, whipping cream, orange zest and orange juice until a smooth consistency.
Pour filling into the pie dish and freeze, for about 2-3 hours.
Once frozen, remove parchment paper to slice.
Top with fresh blueberries and a drizzle of maple syrup.
Best enjoyed within 3-8 hours.
Toggle
Blueberry Coconut Cupcakes
Serves X
Per Portion: Not Available
Yields 12 large cupcakes

Cupcakes
1.5 cups (195 g) All purpose unbleached flour
1.5 cups (195 g) Finely shredded unsweetened coconut
1.5 tsp (7.5 ml) Baking powder
1.5 tsp (7.5 ml) Baking soda
⅛ tsp (pinch) Salt
1 cup (165 g) White sugar
½ cup (120 ml) Coconut oil, melted and cooled
2 Large eggs, room temperature
½ cup (120 ml) Plain yogurt
2 tsp (10 ml) Lime zest, finely grated
2 tsp (10 ml) Lime juice, fresh
2 cups (300 g) B.C. Blueberries, fresh or frozen - divided in half

Frosting and Garnish
1 cup (160 g) Finely shredded unsweetened coconut
½ cup (120 ml) Coconut oil, melted and cooled
½ cup (120 g) Butter, room temperature
1 tbsp (15 ml) Lime zest, finely grated
2 tbsp (30 ml) Lime juice, fresh
⅛ tsp (pinch) Salt
2 cups (300 g) Icing sugar - sifted
½ cup (80 g) B.C. Blueberries, fresh
¼ cup (35 g) Large flake coconut, toasted
Cupcakes
Pre-heat oven to 350F/160C. In a bowl, combine flour, coconut, baking powder, baking soda and salt, set aside. In a large bowl, cream together sugar and coconut oil until light and fluffy.  Beat the eggs in one at a time. Add the yogurt, lime zest and lime juice.  Slowly mix in the flour mixture. Gently fold in half the blueberries. Spoon batter into a lined muffin pan and top with the remaining 1 cup of blueberries. Bake in the middle rack of a pre-heated 350F/160C oven for 35-40 minutes or until cake tester comes out clean. Cool for 30 minutes in the muffin pan, then invert on a cooling rack. Cool completely before frosting.

Frosting and Garnish
In a large bowl, using a hand mixer, cream together the shredded coconut, coconut oil, butter, lime zest, lime juice and salt. Blend in the sifted icing sugar until creamy. Let icing stand for a few hours at room temperature to thicken. Frost onto cooled cupcakes. Garnish with blueberries and coconut.
Toggle
Blueberry Mincemeat
Serves X
Per Portion: Not Available
  • 1 ¼ cups 225g sultana raisins
  • 1 ¼ cups 225g golden raisins
  • ½ cup 85g dried cranberries
  • 1/3 cup 80g mixed candied citrus peel
  • ½ cup 125ml brown sugar
  • ½ cup 125ml margarine or butter, softened
  • 1 tsp 5 ml grated lemon rind, yellow part only
  • 2 Tbsp 30ml brandy
  • 1 Tbsp 15ml lemon juice
  • 1 tsp 15ml ground cinnamon
  • ½ tsp 2.5ml ground cloves
  • ½ tsp 2.5ml ground ginger
  • ½ tsp 2.5ml ground nutmeg
  • 4 cups 1L BC Blueberries, fresh or frozen
  1. Combine first 13 ingredients in a large mixing bowl.
  2. Stir in blueberries, and let mixture sit overnight in the refrigerator to allow flavours to combine, and raisins to plump.
  3. If not using immediately, either pack closely in sterilized jars and process, or freeze.
  4. To use, spoon into pre-made pie shells and bake for approximately 20 minutes.
Yields approx 6 cups of mixture.
Toggle
Blueberry Linzer Cookies
Serves X
Per Portion: Not Available
JAM FILLING:
1 cup 150g B.C Blueberries- fresh or frozen
1 cup 165g Sugar
1 pkg 185ml Liquid Pectin/ or ½ pkg.-28g of powdered pectin
1 tbsp 15ml Lemon zest
1 tbsp 15ml Lemon Juice

COOKIES:
2 cups 260g Cake and pastry flour
½ tsp 5ml Baking powder
¼ tsp pinch Salt
1 cup 160g Almonds
¼ cup 40g Sugar
1 cup 240g Unsalted Butter- room temperature
½ cup 80g Sugar
1 large 50g Egg
1 large 15g Egg yolk
1 tsp 5ml Finely grated lemon zest
1 tsp 5ml Vanilla Extract
¼ cup 40g Confectioners’ Sugar

Jam Filling
Starting on a medium heat, in a small saucepan, mash and break down the blueberries using a potato masher. Add the sugar, pectin, lemon zest and lemon juice, raise the heat and bring to a rolling boil for 1-2 minutes.
Set aside and cool at room temperature.

Cookies
In a 350F/160C oven bake almonds until fragrant and toasted, approximately 5 minutes, allow to cool.
Place the cooled almonds and ¼ cup of sugar in a food processer and process until finely ground. Set aside.
In a separate bowl, whisk together the flour, baking powder and salt. Set aside.
In a large bowl, using a hand or stand mixer, beat together the butter and ½ cup sugar until light and fluffy. Beat in the eggs. Mix in the almond/sugar mixture, lemon zest and vanilla.
Mix in the flour mixture in three intervals, do not over mix.
Divide the dough into 2, half-inch thick discs, then wrap tightly in cellophane and refrigerate until chilled and firm, at least 2 hours and up to 2 days.
Place rack in the centre of the oven, and pre- heat to 350F/160C. Line a large cookie sheet with parchment paper.
Remove the dough from the refrigerator and allow to stand at room temperature for 5-10 minutes.
On a generously floured surface, roll out the dough until about ⅛ - ¼ inch thick. Using a 2” or 3” decorative cookie cutter, cut out cookies and place one inch apart on the prepared cookie sheet.
Using a smaller 1” cookie cutter with decorative shape, cut out the centers of half of the unbaked cookies, this will be the top half of the cookie sandwich.
Bake the cookies for 10-13 minutes at 350F/160C until a very light golden. Cookies with cut-outs (for the top) will bake slightly quicker. Allow to cool.
Repeat with the remaining dough.
Sprinkle icing sugar over the cut-out tops of the cooled cookies.
Dollop approximately 1 tsp of the blueberry jam filling in the centre of the bottom halves of the cooled cookies.
Top with the sugared, cut out cookies and gently sandwich together.
Cookies can be stored in an air tight container for 2-4 days, however best assembled to the day of consuming.
Makes 24 - 36 cookies

Toggle
Blueberry White Chocolate Gluten-Free Cupcakes
Serves X
Per Portion: Not Available
  • 1.5 cups (195 g) Gluten-free all purpose flour
  • ½ cup (60 g) Almond flour
  • 1.5 tsp (7.5 ml) Xanthan gum
  • 1.5 tsp (7.5 ml) Baking powder
  • 1.5 tsp (7.5 ml) Baking soda
  • ¼ tsp (pinch) Salt
  • 3/4 cup (180 g) Unsalted butter (room temperature)
  • 3/4 cup (150 g) White sugar
  • 2 (100 g) Large eggs (room temperature)
  • 3/4 cup (180 ml) 14% Sour cream
  • 1 tbsp (15 ml) Lemon zest (approximately the zest from 1 large lemon)
  • 1 tbsp (15 ml) Lemon juice - fresh
  • 2 cups (300 g) B.C. blueberries - fresh or frozen, divided in half
  • 1 cup (150 g) Gluten-free white chocolate chunks, divided in half

For Frosting:
  • ½ cup (125 g) Cream cheese (room temperature)
  • 1/3 cup (80 g) Unsalted butter (room temperature)
  • 1/2 tsp (2.5 ml) Lemon juice
  • 1/8 tsp (pinch) Salt
  • 1 cup (100 g) Confectioner’s/Icing sugar, sifted
1. Pre-heat oven to 350°F/160°C and place baking cups in a large muffin pan.
2. In a bowl, combine the gluten-free flour, almond flour, xanthan gum, baking soda, baking powder, and salt, whisk to remove clumps and set aside.
3. In a large bowl, cream together the butter and sugar until light and fluffy, approximately 1 minute. Beat the eggs in one at a time.
4. Alternately mix in the gluten free flour mixture, sour cream, lemon zest and juice, in three intervals. Gently fold in half of the blueberries and half of the white chocolate.
5. Spoon into the lined muffin pan. Top with the remaining blueberries and white chocolate
6. Bake in the middle rack of a pre-heated 350°F/160°C oven for 45-55 minutes or until cake tester comes out clean.
7. Cool for 30 minutes in the muffin pan, then invert on a cooling rack. Cool completely before frosting.

Frosting:
1. In a bowl cream together the cream cheese, butter, lemon juice and salt. Slowly add in the sifted confectioner’s/icing sugar until creamy.
2. Frost onto cooled cupcakes.

Yields 12 cupcakes

Toggle
Whole Wheat Blueberry Lemon Tea Loaf
Serves X
Per Portion: Not Available
  • 1.5 cups (200 g) All purpose whole wheat flour
  • 1.5 tsp (7.5 ml) Baking powder
  • 1.5 tsp (7.5 ml Baking soda
  • ¼ tsp (pinch) Salt
  • 1.75 cups (275 g) B.C. blueberries - fresh or frozen, divided in half (mix 1 tbsp of the flour mixture in with the blueberries)
  • 3/4 cup (150 g) Brown sugar, lightly packed
  • ½ cup (120 g) Unsalted butter (room temperature)
  • 2 (100 g) Large eggs (room temperature)
  • ½ cup (120 ml) Plain 3% yogurt
  • 1 tbsp (15 ml) Lemon zest (approximately the zest from 1 large lemon)
  • 2 tbsp (30 ml) Lemon juice - fresh
1. Pre-heat oven to 350°F/ 160°C
2. Butter a 9” x 5” x 2.5” non-stick loaf pan.
3. Combine the flour, baking powder, baking soda, and salt in a small bowl, mix and set aside.
4. Mix 1 tbsp of the flour mixture in with the blueberries until coated, set aside. (If the blueberries are too dry to coat, then add ½ tsp. of lemon juice so the flour adheres to them.) *This is to stop the blueberries from sinking to bottom of loaf.
5. In a large bowl, cream together the butter and sugar until light and fluffy, approximately 1 minute.
6. Beat the eggs in one at a time.
7. On low speed, alternately mix in the flour mixture, yogurt, lemon zest and juice in three intervals.
8. Gently fold in half the amount of blueberries.
9. Pour into the greased loaf pan.
10. Top with the remaining blueberries.
11. Bake in the middle rack of a pre-heated 350°F/160°C oven for 45-55 minutes or until cake tester comes out clean.
12. Cool in the loaf pan for a minimum of 30 minutes, then invert onto a cooling rack.

Makes 1 loaf
Toggle
Classic Blueberry Lemon Tea Loaf
Serves X
Per Portion: Not Available
  • 1.5 cups (200 g) All purpose unbleached flour
  • 1.5 tsp (7.5 ml) Baking powder
  • 1.5 tsp (7.5 ml) Baking soda
  • ¼ tsp (pinch) Salt
  • 1.75 cups (275 g) B.C. blueberries- fresh or frozen, divided in half (mix 1 tbsp of the flour mixture in with the blueberries)
  • 3/4 cup (150 g) White sugar
  • ½ cup (120 g) Unsalted butter (room temperature)
  • 2 (100 g) Large eggs (room temperature)
  • ½ cup (120 ml) 14% Sour cream
  • 1 tbsp (15 ml) Lemon zest
  • 2 tbsp (30 ml) Lemon juice - fresh (*approximately the zest and juice of 1 large lemon or 2 small lemons)
1. Pre-heat oven to 350°F/ 160°C
2. Butter a 9” x 5” x 2.5” non-stick loaf pan.
3. Combine the flour, baking powder, baking soda, and salt in a small bowl, mix and set aside.
4. Mix 1 tbsp of the flour mixture in with the blueberries until coated, set aside. (If the blueberries are too dry to coat, then add ½ tsp. of lemon juice so the flour adheres to them.) *This is to stop the blueberries from sinking to bottom of loaf.
5. In a large bowl, cream together the butter and sugar until light and fluffy, approximately 1 minute.
6. Beat the eggs in one at a time.
7. On low speed, alternately mix in the flour mixture, sour cream, lemon zest and juice in three intervals.
8. Gently fold in half the amount of blueberries.
9. Pour into the greased loaf pan.
10. Top with the remaining blueberries.
11. Bake in the middle rack of a pre-heated 350°F/160°C oven for 45-55 minutes or until cake tester comes out clean.
12. Cool in the loaf pan for a minimum of 30 minutes, then invert onto a cooling rack.

Yields 1 loaf

Toggle
Quick Blueberry Sorbet
Serves X
Per Portion: Not Available
500gm frozen blueberries
250ml water
350gm sugar
1 tbsp lemon juice

1. In a medium saucepan, bring sugar and water to boil and stir until the sugar is completely dissolved.
2. Blend blueberries, half of syrup mixture and lemon juice in the blender until smooth.
3. Taste and add more syrup if the mix is not sweet enough.
4. Pour blueberry mixture into a container or moulds, and freeze until firm (around 2 – 3 hours).
Toggle
Frosted Blueberry Banana Soup
Serves X
Per Portion: Not Available
2-1/4 cups (550ml) blueberries, divided
1 ripe banana, roughly chopped
1-1/2 cups (375ml) ice
1/2 cup (125ml) whole milk
1/2 cup (125ml) frozen vanilla yogurt
2 tsp. (10ml) sugar
1 tsp. (5ml) lemon juice

In blender, combine 2 cups (500ml) of blueberries, banana, ice, milk, frozen yogurt, sugar and lemon juice; whirl until smooth. Into four soup bowls, pour soup, dividing equally. Scatter remaining 1/4 cup (50ml) blueberries over soup. Top with small scoop of frozen yogurt, if desired. Serve immediately.
Toggle
Barbecued Blueberry Grunt
Serves X
Per Portion: Not Available
4 cups (1 L) fresh blueberries
1/3 cup (75 ml) orange juice
1/4 cup (50 ml) liquid honey
1/2 tsp (2 ml) cinnamon
Topping:
1 cup (250 ml) all-purpose flour
1/4 cup (50 ml) granulated sugar
2 tbsp (25 ml) cornmeal
2 tsp (10 ml) baking powder
1 tsp (5 ml) grated orange rind
1/2 cup (125 ml) milk
1 egg
2 tbsp (25 ml) butter, melted and cooled

Place berries in ungreased 8-inch (2 L square) metal cake pan (or use double thickness disposable foil pans). Pour orange juice over berries. Drizzle with honey and sprinkle with cinnamon.
Topping: In bowl, combine flour, sugar, cornmeal, baking powder and orange rind. In another bowl, whisk together milk, egg and butter; stir into flour mixture until combined. Spoon evenly over blueberries. Place on indirect heat of 350F (180C) grill. Close lid and bake for 40 to 50 minutes or until golden brown. Let cool slightly before serving. Serve warm with ice cream or frozen yogurt.


Toggle
Mixed Berry Almond Crisp
Serves X
Per Portion: Not Available
2 cups (500 ml) EACH of blueberries and raspberries
1/4 cup (50 ml) granulated sugar
2 tsp (10 ml) grated orange rind
1-1/2 cups (375 mk) coarsely crumbled Amaretti cookies or almond crunch cookies (about 4 oz/125 g)
1/2 cup (125 mk) sliced almonds
3 Tbsp. (45 ml) butter, melted
1/2 tsp (2 ml) cinnamon

In 9-inch (22 cm) square cake pan or 8-cup (2 L) shallow casserole dish, combine blueberries and raspberries. Mix sugar with orange rind; toss with berries.
In small bowl, mix cookie crumbs, almonds, butter and cinnamon; sprinkle over berries. Bake in 400F (200C) oven for 8 minutes or until fruit is just warmed through and topping starts to brown. Cook it on the barbecue if you don't want to put the oven on.
Serve warm. Serve over ice cream or frozen yogurt if desired.
TIPS:
To coarsely crush cookies, place in a paper or plastic bag and crush with rolling pin.
Recipe can be easily halved, but cook for the same time.
To cook on the barbecue, use a foil pan or line outside of metal pan with foil; bake, covered, on high just until fruit is warmed throughout, 8 to 10 minutes.
Ever-bearing strawberries can be substituted for raspberries.
VARIATION: Substitute granola for cookie crumbs. Add 1/2 tsp (2 ml) almond extract to butter mixture.

Toggle
Blueberry Pavlova
Serves X
Per Portion: Not Available
Meringue
6 egg whites, at room temperature
½ tsp cream of tartar
pinch of salt
1-¼ cup of granulated sugar
2 tbsp cornstarch
½ tsp vanilla extract

Blueberry Sauce

2 pint of blueberries
3-4 tbsp sugar
zest of one lemon

Whipped Cream

1 cup heavy cream (35% fat), cold
3-4 tbsp icing sugar, to taste
1 tbsp vanilla extract
Meringue
Lay parchment paper on a baking sheet.
Using a round bowl turned upside down, draw circles to use as a template for your meringue.
Add the cream of tartar and salt to your egg whites.
In a separate bowl, mix together the sugar and cornstarch
Beat the egg whites, using a handheld mixer or a stand mixer, for a few minutes until frothy (2-3 minutes) on medium-low speed.
Add sugar a spoonful at a time while still beating the egg whites, until incorporated and beat mixture on medium speed for 1-2 minutes.
Add the vanilla extract and continue beating on medium-high until stiff peaks are formed (4-5 minutes).
Using a rubber spatula (or a spoon), spread the egg whites onto your circular templates. (I made 6 small circular meringues and one large one on a separate baking sheet). The meringue layer should not be too thin since you want some body to the meringue.
Bake for 60 minutes at 250F. Add 10-15 minutes baking time for the larger meringue.
If you have time, allow the meringues to sit with the oven turned off for 2 hours to dry out the meringue.
Meringues can be made in advance the day before and stored in an airtight container.

Blueberry Sauce

In a small pot, add blueberries and sugar and heat up to medium-low.
Crush the berries with the back of a spatula (or I used a potato masher).
Let it simmer for 10 minutes until blueberries are cooked.
Add lemon zest.
Taste and add sugar/zest as required and turn off the heat.
This can also be made in advance and refrigerated.

Whipped Cream

Whip the cream until soft peaks form.
Add icing sugar and vanilla and continue whipping until stiffer peaks form.
Store in the refrigerator until you need it.

To assemble the pavlova

Place your meringue on a plate.
Spoon the blueberry sauce on top.
Layer the whipped crem with an icing spreader.
Add fresh blueberries on top.
Slice into wedges if you've made the large pavlova and serve.
Tada and enjoy!
Toggle
Blueberry Clafoutis with Lemon and Almond
Serves X
Per Portion: Not Available
butter to coat 2 gratin/baking dishes (we recommend something 15 cm x 10 cm x 3.5 cm)
fine granulated sugar to coat the gratin/baking dishes
1 large egg
2 tbsp fine granulated sugar
1/2 a pinch of kosher salt to season
1/4 cup 2% or whole milk
1/2 tsp vanilla extract
1/2 tsp lemon oil
1/2 tsp lemon zest
1 tbsp almond flour
2 tbsp all purpose flour
1 cup blueberries (try to find local blueberries)
all purpose flour or corn starch to coat the blueberries
2 tsp finely grated firm to hard cheese
icing or confectioner's sugar to dust the desserts
Prep:
1. Coat your baking dishes in a thin layer of butter and carefully coat with sugar. For us, 1 tsp to 1 1/2 tsp of sugar was all we needed.
2. Place the baking dishes into the fridge so the butter can harden.
3. Pull your egg from the fridge and let your egg come to room temperature on the counter.
4. Zest a lemon, finely chop the zest, and reserve 1/2 tsp of the zest.
5. Wash and dry the blueberries. We dried ours on a tea towel.
6. Place the blueberries into a bowl and add to it 1-2 tbsp of flour or corn starch. Gently turn them in the flour or starch until lightly coated.
7. Shred the cheese finely. We use Glengarry Dairy's (Lancaster, Ontario) Fleur de Lait, an aromatic and not too sharp cheese.

Method:
1. Pre-heat the oven to 400F.
2. Break the egg in a metal bowl, large enough to hold all of the ingredients, save for the blueberries.
3. Add the sugar and salt to the egg and whisk until the mixture lightens in colour. Use a balloon whisk or a fork.
4. Add the milk, vanilla, lemon oil, and lemon zest to the mixture and whisk until combined.
5. Sift the flours into the mixture, whisking conservatively until combined. Very small lumps will "bake out."
6. Carefully add the blueberries to the baking dishes, keeping from adding excess flour.
7. Layer a tsp of cheese on top of the blueberries. The cheese will actually float to the top, helping the clafoutis to brown.
8. Pour the mixture into each of the baking dishes, making sure to moisten every blueberry.
9. Bake the clafoutis for 25 minutes or until a tooth pick inserted into it comes out clean.
10. Remove, let cool for 2-3 minutes. The clafoutis will sink.
11. Dust with icing or confectioner's sugar.
12. Serve lukewarm.
Toggle
Blueberry White Chocolate Swirls with Lemon Glaze
Serves X
Per Portion: Not Available
2 cups flour
1 tbsp sugar
1 tbsp baking powder
1/4 tsp salt
3/4 cup milk
1/4 cup oil
1 tsp vanilla
1 cup blueberries, washed and patted dry (or 1 cup frozen blueberries)
1/2 cup white chocolate chips
2 tbsp lemon juice
1 cup icing sugar
Preheat the oven to 350F. Butter an 8"x8" square pan.

Combine flour, sugar, baking powder and salt. In a separate bowl combine milk, oil and vanilla. Add the wet mixture to the dry, and stir just until the flour disappears and you have a nice dough.

Lightly flour a work surface. Roll out the dough to a 9"x14" rectangle. Sprinkle the white chocolate chips and blueberries, and gently press them into the dough. Starting from the long side, roll up the dough into a log. Cut it into 9 biscuits and place them in the prepared pan. Bake for 25-30 minutes, or until golden brown.

Meanwhile, prepare the lemon glaze by mixing together the lemon juice and icing sugar.

Once the rolls are done, invert them onto a plate, and drizzle the glaze over top. Serve while warm, but also good at room temperature.
Toggle
Blueberry Chocolate Mousse Cups
Serves X
Per Portion: 163 calories; 10g fat; 6g saturated fat; 65mg sodium; 19g carbohydrate; 2g fiber; 3g protein
1 cup (250 mL) half-and-half, divided
1-1/4 (6 mL) teaspoons unflavored gelatin
1/2 cup (125 mL) semi-sweet chocolate chips
6 (2-1/2-inch or 6 cm) round chocolate wafers
1 cup (250 mL) fresh blueberries

In a large microwaveable bowl, place 1/3-cup (80 mL) half-and-half. Sprinkle gelatin over and stir to mix; set aside to allow gelatin to soften for 5 minutes; microwave on high until bubbles appear, 30 to 60 seconds. Add chocolate chips and stir until smooth then stir in remaining half-and-half. Cover and refrigerate until the mixture starts to set, 20 to 30 minutes. Meanwhile, line 6 muffin cups with paper or silicone cupcake liners; place a chocolate wafer in each, crush to fit; set aside. With an electric mixer, beat the chocolate mixture until smooth and fluffy. Fold blueberries into mousse; spoon into cupcake papers; cover loosely and chill until firm, about 2 hours. (Recipe can easily be doubled.)
Toggle
Blueberry Lemon Shooters
Serves X
Per Portion: Not Available
1-1/2 cups pound cake crumbs
1-1/2 cups prepared lemon curd
1-1/2 cups fresh blueberries
1 cup whipped cream

Into 12 shot glasses (each about 2-1/2 ounces)¬, layer half of the cake crumbs, the lemon curd and the blueberries. Repeat. Top with a swirl of whipped cream. Refrigerate until ready to serve.
Toggle
Frozen Blueberry Lime Squares
Serves X
Per Portion: Not Available
7 graham cracker squares
2 cups fresh blueberries
4 ounces reduced-fat cream cheese, softened
1 can (14 ounces) fat-free sweetened condensed milk
1/2 cup lime juice
2 teaspoons lime zest
Blueberry-Pineapple Salsa (recipe below)

Lightly oil a 9-inch square pan. Cover the bottom of the pan with graham crackers in a single layer, breaking pieces to fit. In blender, puree blueberries, cream cheese and sweetened condensed milk until smooth; add lime juice and zest; blend well. Spoon blueberry mixture onto the graham crackers and spread evenly. Cover and freeze until solid, about 2 hours. To serve, remove from freezer and leave at room temperature until edges soften, about 10 minutes. Cut into 9 squares; serve on dessert plates with Blueberry-Pineapple Salsa. (Return any unused squares to the pan, cover tightly and freeze.)

BLUEBERRY-PINEAPPLE SALSA
1-1/2 cups fresh blueberries
1 cup chopped fresh pineapple
3 tablespoons chopped fresh mint
2 tablespoons lime juice
1 tablespoon brown sugar
In a bowl, toss together blueberries, pineapple, mint, lime juice and brown sugar. Cover and chill until serving time.

Toggle
Individual Blueberry Tarts
Serves X
Per Portion: Not Available
1/4 cup peach preserves *
2 cups fresh blueberries
6 mini graham cracker pie crusts (one 4-ounce package)
2 tablespoons sliced natural almonds


* If peach preserves are not available, substitute apricot preserves or blueberry jam.



In a microwaveable bowl, stir preserves with 1 tablespoon water. Microwave on high until preserves melt, about 30 seconds. Stir in blueberries; return to microwave and cook 45 seconds; stir and cook 30 to 45 seconds longer until blueberries are hot but not bursting. Spoon blueberry mixture into pie crusts; chill until set, about 1 hour; sprinkle each pie with 3 or 4 almond slices just before serving. (Recipe can be easily doubled.)
Toggle
Frozen Yogurt Sundae with Blueberry Compote
Serves X
Per Portion: 400 calories, 21g total fat, 4g saturated fat, 0mg cholesterol, 65mg sodium, 52g carbohydrate, 7g fiber, 7g protein

1/4 cup (60 mL) sugar, divided
2 teaspoons (10 mL) orange juice
1/4 teaspoon (1 mL) ground cinnamon
1 cup (250 mL) California walnut halves
1/4 cup (60 mL) blueberry preserves
2 1/4 cups (550 mL) fresh blueberries, divided
2 cups (500 mL) frozen vanilla yogurt (low-fat or fat free)

To make the glazed walnuts: preheat oven to 350°F (180°C). Spray a rimmed cookie sheet with non-stick cooking spray. In a small bowl, combine 2 tablespoons (30 mL) of the To make the glazed walnuts, preheat oven to 350°F (180°C). Spray a rimmed cookie sheet with non-stick cooking spray. In a small bowl, combine 2 tablespoons (30 mL) of the sugar with orange juice and cinnamon. Add walnuts; stir until well coated. Spread on prepared baking sheet. Bake until just toasted and aromatic, about 8 minutes. Remove from oven; sprinkle with remaining sugar; stir until evenly coated. Cool to room temperature.

To make blueberry compote: in a 1-quart (1-liter) glass measuring cup or microwavable bowl, microwave preserves on high power just until melted, about 20 seconds. Fold in 2 cups (500 mL) of the blueberries and microwave on high power until berries just start to pop, 30 to 60 seconds. Stir gently and cool to room temperature.

To serve: divide the blueberry compote among 4 dessert dishes. Scoop frozen yogurt onto the compote. Top with the glazed walnuts; garnish with the remaining 1/4 cup (60 mL) fresh blueberries. Serve immediately.

Note: Both the glazed walnuts and blueberry compote may be prepared ahead of time. Store the glazed walnuts in a sealed container in the refrigerator for up to 2 weeks; try as a delicious snack or on salads. Store the blueberry compote, covered and refrigerated, for up to three days. Wonderful served warm over pancakes or French toast.

Toggle
Boo-berry Bats Over Blue Moons
Serves X
Per Portion: Not Available
  • 2-1/4 cups frozen* or fresh blueberries, divided
  • 1/3 cup plus 1 tablespoon sugar, divided
  • 1 tablespoon cornstarch
  • Pinch salt
  • 1/2 cup whipped cream cheese
  • 2 drops red food colouring
  • 1 drop yellow food colouring
  • 1 loaf (10.75 ounces) frozen pound cake, thawed
  • 1 teaspoon confectioners sugar
  • 1 teaspoon unsweetened cocoa powder
* One (12-ounce) bag of frozen blueberries contains about 2-1/4 cups
In a medium saucepan, over high heat, bring 1/2 cup water to a boil.  Add 2 cups of the blueberries; return to a boil.  Cook until liquid is released from fruit, about 2 minutes.  Meanwhile, in a cup, combine 1/3 cup of the sugar, the cornstarch and salt.  Add to blueberries, stirring constantly, until sauce thickens, about 1 minute.  Spoon into a bowl; cover and chill.  In a small bowl, stir together cream cheese, the remaining 1 tablespoon sugar, and food colouring; set aside.  Cut a thin layer off the top and bottom of the pound cake. Cut the pound cake into 4 thick horizontal slices.  Working with 1 slice, use a 4-inch bat-shaped cookie cutter to cut out 2 bats.  From the same slice, use a 1/2 –inch half moon shaped cutter to cut our 4 half moons.  Repeat with the remaining cake slices.  Carefully spread 4 bats and 8 moons with cream cheese mixture.  Press the remaining 1/4 cup blueberries into creamcheese, covering with remaining bat and moon shapes, forming sandwiches.  In a cup, combine confectioners sugar and cocoa; through a strainer, lightly sprinkle over sandwiches.  Spread blueberry sauce on 4 serving plates to form a “sky background”.  Arrange 1 bat and two moons on each plate, serve.

Yield: 4 servings

Toggle
Blueberry Dessert Wraps
Serves X
Per Portion: Per wrap with 2 tablespoons sauce: 234 calories, 6 g protein, 10 g fat , 31 g carbohydrate, 27 mg sodium
  • 3 tablespoons sugar
  • 1-1/2 teaspoons cornstarch
  • 1/2 cup orange juice
  • 1-1/2 cups frozen or fresh blueberries, divided
  • 1 package (8 ounces) light or lowfat cream cheese, softened
  • 1/4 cup confectioners sugar
  • 1 teaspoon vanilla extract
  • 8 (7-inch) flour tortillas
  • 2 tablespoons butter
Prepare sauce; in a small saucepan combine sugar and cornstarch; stir in orange juice. Cook and stir over medium heat until sauce is clear and thickened, about 5 minutes; stir in 1 cup blueberries; return to a boil; boil and stir for 1 minute. In a mixing bowl beat cream cheese until light. Add confectioners sugar and vanilla; beat until smooth and creamy. Spread each tortilla with about 2 tablespoons of the cheese mixture. Place about 6 frozen blueberries across the center of each tortilla. Roll jelly-roll style. In a medium skillet, melt 1 tablespoon butter over medium heat; place half of the wraps seam side down in skillet and cook turning occasionally until evenly browned, about 3 minutes. Repeat with remaining butter and wraps. Serve topped with hot blueberry sauce.

Yield: 8 wraps
          1 cup sauce

Toggle
Blueberry and Lemon Parfait
Serves X
Per Portion: 320 calories, 37.5 g carbohydrate, 18 g total fat, 10.8 g saturated fat
  • 1 package (3.4 ounces) instant lemon pudding
  • 1-1/2 cups milk
  • 1 cup heavy (whipping) cream
  • 12 gingersnap cookies, coarsely crushed (about 1 cup)
  • 1 pint fresh blueberries (2 to 2-1/2 cups)
Prepare instant lemon pudding according to package directions, using the milk. In a medium-sized bowl, with an electric mixer at medium-high speed, beat cream until soft peaks form. Fold whipped cream into prepared lemon pudding. In 4 or 6 individual serving glasses or a 1-quart bowl, spoon a layer of the pudding mixture; sprinkle lightly with cookies and a layer of blueberries. Repeat layers one more time, ending with the pudding. Refrigerate, covered, for about 30 minutes. Garnish with mint sprigs and blueberries, if desired.

Yield: 4 to 6 portions

Toggle
Double Blueberry Cookie Pie
Serves X
Per Portion: Not Available
  • 1 package (18 ounces) refrigerated sugar cookie dough, room temperature
  • 1/3 cup all-purpose flour
  • 3 cups fresh or frozen blueberries
  • 3/4 cup sugar
  • 3 tablespoons cornstarch
  • Dash salt
  • 1 teaspoon lemon juice
  • 1 cup heavy (whipping) cream, whipped
Preheat oven to 350ºF.  Spray a 9-inch pie pan and small cookie sheet with nonstick cooking spray.  In a small bowl combine sugar cookie dough and flour until mixed.  Remove about a quarter of the cookie dough; cover with plastic and refrigerate for later use.  With floured hands, press unrefrigerated dough into bottom and sides of prepared pan.  Place in freezer to firm up, about 15 minutes.  On a lightly floured surface with a floured rolling pin, roll out refrigerated cookie dough 1/4-inch thick.  With a floured cookie cutter, cut out stars or other shapes; place on prepared cookie sheet.  Bake cookie dough pie crust until golden, about 11 minutes and stars for about 6 minutes.  Cool on wire racks.  Meanwhile, in a medium saucepan, combine 1 cup of the blueberries, the sugar, cornstarch and salt.  Stir in 2/3 cup water and the lemon juice.  Over medium-high heat, bring to a boil.  Boil, stirring constantly, until mixture thickens, crushing blueberries.  Stir in remaining 2 cups blueberries; chill.  Spoon blueberry mixture into cooled cookie shell.  Decorate with the star-shaped cookies and whipped cream.

Yield:  8 portions

Toggle
Blueberry Steamed Pudding
Serves X
Per Portion: Not Available
  • 5 tablespoons butter, divided
  • 1 tablespoon plus 3/4 cup sugar, divided
  • 4 cups fresh or frozen (unthawed) blueberries, divided
  • 1/2 cup flour
  • 1/2 cup vanilla yogurt
  • 1 teaspoon vanilla extract
  • 6 eggs
Using 1 tablespoon of the butter, grease a 1-1/2 quart microwaveable round baking dish or bowl and sprinkle with the 1 tablespoon sugar; set aside. In a large microwaveable dish, toss 2 cups blueberries and the remaining 3/4 cup sugar. Cover loosely with clear plastic wrap and microwave on HIGH (100% POWER) until blueberries are tender, about 4 minutes. In the container of a food processor, combine cooked blueberries, flour, yogurt, vanilla and the remaining 4 tablespoons butter; process until smooth. Add eggs; pulse to blend. Pour mixture into the reserved buttered dish; stir in remaining 2 cups blueberries. Cover dish loosely with plastic wrap; microwave on HIGH until set in the center, 12 to 14 minutes. Prick plastic wrap to release steam; cover dish with a large plate and let stand 20 to 30 minutes. Uncover and remove plastic wrap; invert pudding onto a serving plate. Serve warm with additional vanilla yogurt, if desired.

Yield: 8 servings

Tested in a 625 watt microwave oven

Toggle
Blueberry Lemon Charlotte
Serves X
Per Portion: 257 calories, 6 g protein, 1 g fat, 55 g carbohydrate
  • 2 packages (3 ounces each) lemon gelatin
  • 2 cups fresh blueberries, divided
  • 1-1/2 cups plain lowfat yogurt
  • 1 package (14 ounce loaf) fat-free “pound” cake
  • Blueberry Honey Sauce (recipe follows)
In a large bowl, combine lemon gelatin with 2 cups boiling water, stirring constantly until completely dissolved, about 2 minutes.  Stir in 1-1/2 cups of the blueberries and the yogurt until smooth.  Cut cake in 14 (1/2-inch) slices. Cut each slice into 3 x1-inch rectangles.  Arrange rectangles upright around edge of an 8-inch springform pan; arrange remaining pieces to cover bottom of pan. Spoon in blueberry-yogurt filling. Scatter remaining 1/2 cup blueberries over top. Cover; chill until firm, about 2 hours. Serve with Blueberry Honey Sauce, if desired.

Yield: 8 portions

Toggle
Blueberry Torta
Serves X
Per Portion: 265 calories, 3.6 g protein, 13.5 g fat, 33.7 g carbohydrate
  • 2 cups fresh or frozen blueberries, patted dry
  • 1/2 cup sugar
  • 1/2 cup butter, softened
  • 2 eggs
  • 1 cup flour
  • 1 teaspoon baking powder
  • 1/4 cup confectioners sugar
  • 1 teaspoon milk
Preheat oven to 350°F.  Butter a 9-inch cake pan. In a mixing bowl, combine sugar and butter; with an electric beater, beat until well blended.  Add flour, baking powder and eggs; beat until combined.  Spread batter in the prepared pan.  Sprinkle blueberries evenly over batter.  Bake until cake pulls away from the sides of the pan and is golden, about 1 hour.  Cool on rack for 10 minutes.  Turn out onto cake plate, blueberry side up. In a small bowl, combine confectioners sugar with milk; drizzle mixture over blueberries.

Yield:  8 servings

Toggle
Individual Blueberry Trifles
Serves X
Per Portion: Not Available
  • 3 cups fresh blueberries, divided
  • 1-1/4 cups sugar
  • 2 tablespoons sweet (cream) sherry (optional)
  • 1 cup heavy (whipping) cream
  • 1 tablespoon confectioners sugar
  • 8 slices pound cake (half of a 10.75-ounce frozen cake)
  • 1 package (2-3/4 ounces) vanilla pudding and pie filling mix
  • 1-1/4 cups milk       
  • 1 teaspoon vanilla extract
In a medium-sized bowl, place 2-1/2 cups of the blueberries; stir in sugar and sherry; with a fork, mash about one-third of the blueberries.  In another bowl, whip cream and confectioners sugar; set aside.  Cut pound cake in 1-inch cubes. Prepare pudding as directed, using only 1-1/4 cups milk; place plastic wrap or waxed paper directly on pudding. Stir vanilla into cooled pudding; fold in half of the sweetened whipped cream.  In eight parfait or wine glasses, or dessert bowls, arrange alternate layers of cake cubes, sugared blueberries and pudding, repeating twice.  Cover loosely with plastic wrap; chill.  Just before serving, top with remaining whipped cream and blueberries.  Sprinkle with toasted sliced almonds and top with mint leaves, if desired.

Yield : 8 portions

Toggle
Blueberry Apple Crisp
Serves X
Per Portion: Not Available
  • 1 cup old-fashioned oats
  • 1/2 cup flour, divided
  • 1/2 cup sugar, divided
  • 1 teaspoon ground cinnamon
  • 4 tablespoons butter, cut in small pieces
  • 1/4 cup pecans or walnuts, coarsely chopped
  • 1 bag (12 to 16 ounces) frozen blueberries
  • 4 cups peeled and cubed apples or pears
Preheat oven to 375° F. Lightly grease a 2-quart baking dish. To prepare the topping: in a medium-sized bowl, combine oats, 1/4 cup of the flour, 1/4 cup of the sugar and the cinnamon.  Add butter; between fingers rub butter with dry ingredients to form coarse crumbs, stir in pecans.  In a large bowl, toss blueberries and apples with the remaining 1/4 cup sugar and 1/4 cup flour.  Pour blueberry-apple mixture into prepared baking dish.  Sprinkle the topping evenly over the fruit.  Bake until apples are tender and topping is golden, about 50 minutes.  Serve warm with vanilla ice cream or frozen yogurt, if desired.
*Alternatively, combine dry ingredients and butter in a food processor container. Pulse to form coarse crumbs.

Yield : 6 portions

Toggle
Double Blueberry Pie
Serves X
Per Portion: 393 calories, 68 g carbohydrate, 12 g total fat, 3.3 g saturated fat
  • 1 frozen or homemade pie shell (9 inch)
  • 1 jar (10 ounces) blueberry jam or fruit spread
  • 1/4-teaspoon ground cinnamon
  • 4 cups fresh blueberries
  • Sweetened whipped cream or vanilla ice cream (as needed)
Following package or recipe directions, prebake pie shell; cool. In a microwaveable dish, combine blueberry jam and cinnamon. Microwave on high until mixture liquefies, about 1minute. Stir in fresh blueberries. Spoon blueberry mixture into prepared shell. Chill. Serve with whipped cream or vanilla ice cream.

Yield : 6 portions

Toggle
Blueberry Shortcake
Serves X
Per Portion: Not Available
  • 2 cups flour
  • 2 tablespoons sugar
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1-1/4 cups heavy (whipping) cream
  • 1 tablespoon melted butter (optional)
  • 2 cups fresh blueberries
  • 1/3 cup blueberry or other fruit jelly   
  • 3/4 cup sweetened whipped cream or whipped topping
Preheat oven to 400°F.  Spray a 9-inch square baking pan with nonfat cooking spray.  In a medium-sized bowl, combine flour, sugar, baking powder and salt.  Stir in cream to form a dough.  Pat dough evenly on the bottom of the pan.  Bake until the top is golden brown, about 18 minutes; if desired, brush the top with butter after 15 minutes.  Cool shortcake slightly; cut in six rectangles. Cut each one diagonally in half.  In a microwaveable bowl, combine berries and jelly; microwave on high until jelly melts, about  45 seconds. To serve: Place one triangle on each dessert plate. Top triangles with two-thirds of the berries and the whipped cream, dividing equally.  Prop remaining triangles on top; add the remaining whipped cream and berries.

Yield : 6 portions

Toggle
Blueberry Dessert Pizza
Serves X
Per Portion: 324 calories, 36 carbohydrate, 18 g total fat, 10.4 g saturated fat
  • 1 (10-inch) flour tortilla
  • 1/2 teaspoon butter, softened
  • 3 teaspoons sugar, divided
  • 1/8 teaspoon ground cinnamon
  • 1/2 cup whipped cream cheese
  • 1/2 cup fresh blueberries
  • 1/2 cup mixed fruit (such as grape halves and mandarin oranges)
Preheat oven to 400°F. Place tortilla on an ungreased baking sheet; spread with butter. In a cup, combine 1 teaspoon of the sugar and the cinnamon; sprinkle evenly over the tortilla. Bake tortilla until edges just begin to brown, 3 to 4 minutes; remove to a serving plate. In a small bowl, combine the remaining 2 teaspoons sugar with the cream cheese; spread evenly over the crisp tortilla. Arrange blueberries and other fruit on top. Cut in 4 wedges and serve immediately.

Yield : 2 portions
Toggle
Lemony Blueberry Cheese Tart
Serves X
Per Portion: 258 calories, 22 g carbohydrate, 19 g total fat, 8.9 g saturated fat
  • 1 (9-inch) frozen pie crust, thawed
  • 1 container (8-ounce) or 1 cup mascarpone cheese or 1 package (8-ounce) cream cheese, softened
  • 5 tablespoons lemon curd*, divided (purchased or homemade from recipe below)
  • 2 cups fresh blueberries
* Lemon curd can be found in the jam and jelly section of the supermarket.
Preheat oven to 375°F. Press the pie crust into a 9-inch tart pan with removable bottom, or leave in the original aluminum pie tin. With the tines of a fork, pierce the bottom and sides. Bake until lightly browned, about 10 minutes; refrigerate until cool, about 10 minutes. In a small bowl, stir together cheese and 3 tablespoons of the lemon curd until smooth. (If mixture is too thick to spread, stir in a small amount of milk.) Spread mixture in the bottom of the cooled tart shell. In a medium-size bowl, gently stir the blueberries and the remaining 2 tablespoons lemon curd until thoroughly combined. Spoon the blueberries evenly over the mascarpone layer. Cover and chill 2 hours. To serve, remove the sides of the tart pan if used; cut into wedges.

Yield : 8 servings

Toggle
Blueberry and Citrus Sorbet 'Layer Cake'
Serves X
Per Portion: 219 calories, 43.8 g carbohydrate, 4.5 g total fat, 0 saturated fat
  • 1/2 cup finely chopped walnuts
  • 1/4 cup plus 2 tablespoons blueberry preserves or jam, divided
  • 1 pint orange sorbet, slightly softened
  • 1 pint lemon or other citrus sorbet, slightly softened
  • 1 cup fresh blueberries
Line the bottom and sides of an 8 x 4 -inch loaf pan with a double layer of waxed paper, folding the paper to fit smoothly. In a small bowl, stir together walnuts and 1/4 cup of the blueberry preserves; set aside. Spoon orange sorbet into the lined pan, smoothing the top to make an even layer. Spread the reserved walnut-preserves mixture evenly over the orange sorbet. Spoon the lemon sorbet evenly over the preserves and smooth the top. Cover tightly with aluminum foil. Freeze several hours or overnight. Just before serving, in a medium bowl, stir remaining 2 tablespoons preserves until smooth; fold in fresh blueberries. Invert the cake onto a chilled serving plate. Remove the pan and waxed paper; spoon about one-fourth of the blueberry mixture down the center of the cake. Cut the cake into 8 (1-inch) slices. Serve on chilled dessert plates; top each slice with a spoonful of the remaining fresh berry mixture. Serve immediately.

Yield : 8 portions

Toggle
Blueberry Cheesecake
for Calorie Counters
Serves X
Per Portion: Including 1-1/2 tablespoons blueberry sauce: 152 calories; 19 g carbohydrate; 4.5 g total fat (2.6 g saturated fat); 1 g fiber
  • 3 tablespoons graham cracker crumbs
  • 2 containers (6 ounces each) low-fat vanilla yogurt
  • 1 cup fat-free cottage cheese
  • 4 ounces fat-reduced cream cheese
  • 1 tablespoon cornstarch
  • 1/2 cup egg substitute
  • Blueberry Sauce, recipe follows
Preheat oven to 350°F. Spray bottom and side of a 9-inch pie plate with vegetable cooking spray; sprinkle with graham cracker crumbs, and tilt to coat evenly. Place a coffee filter or two layers of paper towels in a strainer; stir 1 container of the yogurt and spoon it into the filter; set aside to drain, stirring occasionally, about 30 minutes. Meanwhile, in a food processor, blend the remaining container of yogurt, cottage cheese, cream cheese and cornstarch until smooth. Add the eggs and pulse until combined. Carefully pour into the crumb-coated pie plate; smooth top. Bake until set in the center, about 30 minutes. Meanwhile, prepare the Blueberry Sauce. When pie is set, spread the drained yogurt over the top; bake 5 minutes longer. Cool to room temperature on a wire rack. Chill until cold. Serve with Blueberry Sauce

Yield : 8 portions
Toggle
Blueberry Upside-Down Cake
Serves X
Per Portion: 230 calories; 41 g carbohydrate; 5 g total fat
  • 2 cups frozen blueberries, not thawed
  • 1/4 cup sugar
  • 1 teaspoon cornstarch
  • 1 package (6.5 or 7 ounces) muffin mix, any flavor
  • 1 egg, lightly beaten
  • 1/3 cup low-fat milk
  • 1 container (6 ounces) fat-free blueberry yogurt
Preheat oven to 350ºF; spray an 8-inch round baking pan with vegetable cooking spray; set aside. Rinse blueberries with cold water and pat dry with paper towels. In a medium bowl, stir sugar with cornstarch; add blueberries, toss to coat well. Spread blueberries in the prepared pan. In a medium bowl, blend muffin mix, egg and milk until batter is slightly lumpy (do not over mix); gently spread batter over berries. Bake until center springs back when gently pressed, 25 to 30 minutes. Cool 5 minutes in pan; invert onto a cake plate. Serve cake wedges with yogurt.

Yield: 6 portions

Toggle
Quick and Light Blueberry Betty
Serves X
Per Portion: 230 calories, 40 g carbohydrate, 7 g total fat, 3 g saturated fat
  • 1/3 cup blueberry preserves
  • 3 cups fresh blueberries
  • 5 slices white bread
  • 2 tablespoons butter
  • 3 tablespoons sliced almonds
  • 3 tablespoons pancake syrup
In an 8-inch square (2-quart) microwavable dish, stir blueberry preserves and 2 tablespoons water. Place in microwave and cook on high until preserves melt, about 30 seconds; stir in blueberries. Return to microwave and cook until blueberries are hot, but not bursting, 1 to 2 minutes. Meanwhile, tear bread into coarse crumbs or place in a food processor and process just until coarsely crumbled; set aside. In a large non-stick skillet over medium-high heat, melt butter. Add breadcrumbs and almonds. Cook, stirring frequently, until golden brown, 4 to 5 minutes. Stir in pancake syrup; cook and stir until mixture begins to thicken, about 1 minute. Remove from heat. Top blueberries with crumb mixture. Serve immediately or allow to cool; serve with lemon sorbet or sherbet, if desired.
    
Yield : 6 portions

Toggle
Blueberry Apricot Pot Pies
Serves X
Per Portion: 328 calories, 55 g carbohydrate, 12 g total fat, 5 g saturated fat
  • 1 9-inch round refrigerated pie crust (from a 15-ounce package)                 
  • 1/4 cup sugar
  • 4 teaspoons cornstarch
  • 3 cups fresh blueberries
  • 1/4 cup dried apricots cut into 1/4-inch pieces
Preheat oven to 375°F; lightly butter four 3/4-cup (6-ounce) baking cups. Place pastry flat onto a floured board; invert a baking cup 1/2-inch from the edge of the pastry; with a small sharp knife, cut out a circle 1/2-inch larger than the cup; repeat to make 4 rounds; cut a small hole in the center of each. In a medium bowl, combine sugar and cornstarch; add blueberries and apricots; toss to coat; divide equally among the buttered cups. With water, lightly moisten the rim of the each cup; place a pastry round on each cup; fold under the edge and crimp. Repeat. Place cups on a rimmed baking pan.  Bake until the filling just begins to bubble, 25 to 30 minutes. Cool 5 to 10 minutes. Serve warm.  Or, bake earlier and reheat in a 375°F oven until warm.

Yield : 4 portions

Toggle
Double Blueberry Shortcakes
Serves X
Per Portion: Not Available
  • 1/3 cup plus 1 tablespoon sugar, divided
  • 4 teaspoons cornstarch
  • 1 teaspoon vanilla extract
  • Pinch salt
  • Pinch ground cinnamon
  • 2-1/2 cups fresh or frozen blueberries, slightly thawed if frozen*
  • 6 Blueberry Biscuits
  • 1/2 cup heavy cream
*Note: If using frozen blueberries reduce water to 1/3 cup.

For Blueberry Sauce: In a medium saucepan combine 1/2 cup water, 1/3 cup of the sugar, the cornstarch, 1/2 teaspoon vanilla, salt and cinnamon. Cook over medium-high heat, stirring constantly, until boiling; boil and stir about 1 minute longer. Stir in blueberries; cook until blueberries are glazed, about 30 seconds. Transfer to a bowl; refrigerate covered, until cold about 1 hour.

Meanwhile, make Blueberry Biscuits. To serve shortcakes: In a small deep bowl beat heavy cream, the remaining 1 tablespoon sugar and 1/2 teaspoon vanilla until stiff peaks form; set aside. Cut 6 blueberry biscuits horizontally in half. On 6 serving plates place the bottom halves of biscuits; top each with a rounded 1/3 cup blueberry sauce and 2-1/2 tablespoons whipped cream. Cover with muffin tops.

Blueberry Biscuits
Preheat oven to 450°F. In a medium bowl combine 2 cups flour, 2 tablespoons of sugar, 1 tablespoon baking powder and 1 teaspoon of salt. Using a pastry blender or 2 knives cut 1/3 cup butter into flour mixture until butter resembles small peas. Stir in 3/4 cup milk just until blended. Add 1/2 cup fresh or frozen “hard” blueberries, stirring until just combined. On a lightly floured work surface pat or roll dough to a 1/2-inch thickness. Using a 2-1/2-inch round biscuit cutter cut out biscuits, re-patting scraps to cut additional biscuits. Place on ungreased cookie sheet about 1 inch apart; bake until golden, 12 to 15 minutes. Transfer biscuits to wire rack to cool.

Yield: 6 portions
          2-1/2 cups sauce, 7 biscuits


Toggle
Old-Fashioned Blueberry Bavarian
Serves X
Per Portion: Not Available
  • 12 ounces Raspberry-flavored gelatin
  • 10 cups (5 pints) Fresh blueberries, divided
  • 1/2 cup Sugar
  • 3 cups Heavy (whipping) cream
1.    In a bowl, combine gelatin and 2 cups boiling water; stir until dissolved. Stir in 1-1/3 cups cold water until well combined; chill until set, about 1 hour.
2.    Meanwhile, in a saucepan, combine 3 cups of the blueberries, the sugar and 1/4 cup water. Bring mixture to a boil; cook until the berries burst, about 2 minutes; cool. Fold 3 cups uncooked blueberries into the sauce.
3.    In a blender container, place remaining 4 cups blueberries; pulse until a chunky purée forms.  Add dissolved gelatin; pulse just to combine. Pour mixture into a large bowl. 
4.    In another bowl, beat cream until soft peaks form.  Fold 1/4 of the cream into the blueberry mixture; fold in remaining cream.
5.    Spoon half of the blueberry sauce into 16 (8-ounce) glasses, dividing evenly.  Top with half the blueberry-cream mixture.  Repeat once.  Garnish with mint sprigs, if desired.

Yield : 16 portions (about 14 cups)

Toggle
Old Fashioined Blueberry Whip
Serves X
Per Portion: 156 calories, 1.9 g protein, 27.9 carbohydrate, 1.4 g fiber, 3.9 g fat, 2.5 g sat. fat, 0.0 mg cholesterol, 54.5 mg sodium, 4.1 RE vit. A, 1.3 mg vit. C, 4.7 mg calcium, 0.1 mg iron
  • 1 pound 14 ounces Raspberry-flavored gelatin   
  • 4 pounds 8 ounces (4 quarts) Frozen blueberries, thawed and drained   
  • 1 pound 8 ounces (2-1/2 quarts) Frozen whipped dessert topping, thawed   
  • Mint sprigs -Optional
1.    In a bowl, combine gelatin with 5 cups boiling water; stir until completely dissolved. Stir in 2-1/2 quarts cold water. Refrigerate just until gelatin starts to mound.
2.    In a blender container, place one-third of the gelatin mixture and 5-1/3 cups of the blueberries; blend until smooth. Pour into a bowl. Repeat two more times with remaining gelatin and blueberries.
3.    Fold in whipped dessert topping. Scrape mixture into hotel pans or other shallow containers. Chill until firm, about 3 hours.
4.    Spoon about 3/4 cup Blueberry Whip into each dessert glass. Garnish with a mint sprig, if desired.
5.    Variation:  Spoon alternate layers of Blueberry Whip and thawed and drained blueberries into dessert glasses using approximately 3/4 cup of the Blueberry Whip and 1/4 cup blueberries for each serving. Serve immediately. Garnish with mint sprigs, if desired.

Yield : 40 servings (about 7-1/2 quarts of whip)

Toggle
Blueberry-Coconut Tartlets
Serves X
Per Portion: Not Available
  • 1 cup Flour
  • 1-1/3 cups Toasted shredded coconut, divided
  • 1/8 teaspoon Baking powder
  • 1/2 cup Unsalted butter
  • 1 (14-ounce) can Condensed milk
  • 2 Eggs, lightly beaten
  • 2 cups Blueberries
1.    To prepare the crust: In a bowl, combine flour, 1/3 cup of the coconut and the baking powder; stir until blended.  Using a pastry blender, cut in butter until coarse crumbs form.  Mix in 2 tablespoons water; knead mixture to form a dough.  Wrap in plastic; chill at least 30 minutes. 
2.    Preheat oven to 400ºF. On a lightly floured surface, divide dough into 6 equal pieces; roll each into a 4-inch circle.  Place pastry in six 3-inch tartlet pans.  Prick bottom crusts; bake 10 minutes. Cool on a wire rack. 
3.    In a bowl, combine condensed milk, eggs and the remaining 1 cup coconut.  Stir in blueberries.  Spoon about 1/3 cup mixture into each shell.  Bake until filling is set, about 25 minutes. Sprinkle with shredded coconut and serve with mango sorbet, if desired.

Yield : 6 portions

Toggle
Blueberry Cornbread Pudding with Blueberry Coulis
Serves X
Per Portion: Not Available
  • 6 cups Prepared cornbread cut in small cubes
  • 1 cup Sugar
  • 1 teaspoon Ground cinnamon
  • 2 cups Milk
  • 1 cup Heavy (whipping) cream
  • 4 Eggs
  • 3 Egg yolks
  • 2 teaspoons Vanilla extract
  • 2 cups Fresh blueberries
  • 1/2 cup Unsalted pistachios, skins removed
  • Blueberry Coulis Recipe follows
1.    Preheat oven to 225ºF. On a baking sheet, place cornbread cubes; bake until dry, stirring occasionally, about 1 hour; cool. Grease a 10- x 12-inch pan. 
2.    In a bowl, thoroughly combine sugar, cinnamon, milk, cream, eggs, yolks and vanilla extract. Gently stir in cornbread until coated.  Stir in blueberries and pistachios.
3.    Transfer blueberry mixture to prepared pan; cover. Bake at 375ºF for 45 minutes.  Uncover; bake until golden, about 20 minutes; cool.
4.    To serve: Cut pudding in 3-inch squares; arrange on plates. Drizzle Blueberry Coulis around and over pudding.  Serve with additional blueberries and whipped cream, if desired.

Yield : 12 portions

Blueberry Coulis: In a saucepan, combine ½ cup sugar with 1 cup water; bring to a boil.  Over low heat, simmer until sugar dissolves.  Add 2 cups fresh or frozen blueberries and 1 teaspoon lemon juice. Simmer until blueberries soften, about 3 minutes.  Transfer to a blender container; purée.  Force mixture through a fine sieve; cool.

Yield : about 2 cups

Toggle
Blueberry Cobbler
Serves X
Per Portion: Not Available
  • 2 tablespoons sugar
  • 2 tablespoons cornstarch
  • 4 cups fresh or frozen, thawed blueberries*
  • 1 can (12.4 ounces) refrigerated cinnamon buns
Preheat oven to 375°F. Lightly grease a round 1-1/2 quart baking dish. In the baking dish, combine sugar and cornstarch; stir in blueberries. Separate rolls and arrange, cinnamon-sugar side down, over the berries. Bake until the rolls are golden and blueberries bubble, 25 to 30 minutes. If the rolls start to brown too quickly, cover loosely with aluminum foil. Drizzle with the prepared frosting that comes with the rolls. Serve warm. 

* Measure before defrosting.

Yield : 8 portions

Toggle
Blueberry-Nectarine Cobbler
Serves X
Per Portion: Not Available
  • 1-2/3 cups Flour
  • 1/2 cup, divided Sugar
  • 6 tablespoons Cold butter, cut into 1/2-inch cubes
  • 1-1/2 tablespoons Baking powder
  • 1/4 teaspoon Salt
  • 3/4 cup, divided Heavy cream
  • 4 cups Blueberries
  • 1-1/2 pounds (6 medium) Nectarines, pitted and diced   
  • 2 tablespoons Quick-cooking tapioca
. In the bowl of a food processor, fitted with chopping blade, combine flour, 1/4 cup of the sugar, the butter, baking powder and salt. Pulse until the mixture resembles coarse crumbs.  Set aside 1 tablespoon of the cream; add the remaining cream to flour mixture; process until dough starts to form a ball, scraping sides of bowl as needed.
2. Turn the dough out onto a lightly floured surface and gently pat it together. Divide dough into eight 2-inch balls; flatten into rounds; wrap and refrigerate at least 20 minutes.
3. Meanwhile, in a large bowl, combine the blueberries, nectarines, 3 tablespoons of the remaining sugar, and the tapioca; let stand 20 minutes.
4. Preheat oven to 350°F. Spread blueberry mixture in a shallow 2-1/2-quart baking dish; arrange dough rounds on top. Brush rounds with the reserved cream; sprinkle with the remaining 1 tablespoon sugar.  Bake until the filling bubbles and the topping has browned, about 50 minutes.  Serve warm with ice cream, if desired.

Yield : 8 portions

Toggle
Blueberry Granite
Serves X
Per Portion: Not Available
  • 4 cups Fresh blueberries
  • 1 teaspoon Lemon zest
  • 2 teaspoons Fresh lemon juice
  • 1 cup Sugar
1.    In a medium-sized saucepan, combine blueberries, lemon zest and 1 cup water. Over high heat, bring to a boil; reduce heat and simmer until blueberries are very soft. Set a fine strainer over bowl; strain mixture, pressing with the back of a large spoon. Stir lemon juice into purée; chill.
2.    In a saucepan, combine sugar and 1 cup water; over high heat, bring to a boil; reduce heat and simmer until sugar dissolves, 2 to 3 minutes. Transfer to a bowl; chill.
3.    Stir sugar syrup into blueberry purée. Pour mixture into a shallow pan; freeze blueberry mixture until ice crystals form around edges of pan, 45 to 60 minutes. With a fork, scrape the ice crystals from edges and stir into mixture. Freeze mixture until fully frozen, about 1 to 1-1/2 hours, stirring several times. 
4.    To plate: Serve in martini glasses. Garnish with crisp cookies, such as langues du chat, and fresh blueberries, if desired.

Yield: 1 quart
Toggle
Blueberry Risotto Fritters with Blueberry Ginger Sauce
Serves X
Per Portion: Not Available
  • 1/4 cup Arborio rice   
  • Salt as needed
  • 1 cup Milk
  • 1 envelope (1/4 ounce Yeast, dry
  • 1-1/3 cups Flour, unsifted all-purpose
  • Sugar as needed
  • 1/2 cup Blueberries
  • 1/4 teaspoon Cinnamon, ground
  • 1/16 teaspoon Cardamom, ground
  • Vegetable oil - as needed

Blueberry Ginger Sauce:    
1/2 cup Sugar
1-1/2 tablespoons Fresh ginger, peeled and grated
4 cups Blueberries
Vanilla ice cream or gelato    as needed

1.    In a small pan over high heat, bring 1 cup water to a boil. Stir in rice and 1/8 teaspoon salt. Cover, reduce heat to low and cook until rice is tender, 18 to 20 minutes. Drain rice and set aside to cool.
2.    Meanwhile, in a small pan over low heat, heat the milk until bubbles form at the edge. Set aside to cool to 100º to 110º F. When cooled, sprinkle yeast over milk and allow to soften for 5 minutes, then whisk until combined.
3.    In a medium bowl, combine flour, 1 tablespoon sugar and 1/2 teaspoon salt; add yeast mixture and stir until smooth. Fold in rice and blueberries, cover, and set aside in a warm place until mixture doubles in size, about 30 minutes.
4.    Combine 1/2 cup sugar with the cinnamon, cardamom, and 1/16 teaspoon salt; set aside.
5.    Prepare the Blueberry Ginger Sauce: In a small pan over high heat, stir 2/3 cup water, 1/2 cup sugar and fresh ginger; bring to a boil and cook 1 minute. In a large bowl, place 4 cups fresh blueberries and pour the hot ginger syrup over and stir to combine; set aside.
6.    Just before serving, in a medium pan, over medium-high heat, bring 3 inches vegetable oil to 375º F. Make fritters by dropping 3 to 5 heaping tablespoons of the dough at a time into the hot oil and fry until golden on one side. Turn fritters and fry until golden on the other side, about 5 minutes in all. Remove fritters to paper towels with a slotted spoon to drain. Repeat with remaining dough to make about 30 fritters.
7.    To serve, toss warm fritters in the sugar and spice mixture. Arrange 4 fritters on a dessert plate. Place another fritter on top of them. Add a scoop of ice cream and top with Blueberry Ginger Sauce.

Yield: 6 portions
Toggle
Blueberry Cassis Shortcakes
Serves X
Per Portion: Not Available
  • 5 cups Blueberries
  • 1/2 cup, divided Sugar
  • 2-1/2 teaspoons Lemon juice
  • 2-1/2 tablespoons Crème de cassis
  • 1-1/2 teaspoons Cornstarch
  • 2 cups Flour
  • 2-1/2 teaspoons Baking powder
  • 1/4 teaspoon Baking soda
  • 1/2 teaspoon Kosher Salt
  • 4 ounces, chilled, cut into pieces Butter
  • 1Egg
  • 1/4 cup Buttermilk
  • 1- 3/4 cup, divided Cream
  • Powdered Sugar  as needed
1.    In a non-reactive saucepan combine 3 cups blueberries with 3 tablespoons sugar, lemon juice, and crème de cassis. Cook over medium heat, stirring occasionally, until the berries pop and release their juices.
2.    In a small bowl, combine the cornstarch and 1 tablespoon cold water; stir into the simmering blueberry mixture. Simmer 1 minute; remove from heat. Add remaining blueberries. Cool over an ice bath. Refrigerate until ready to use, up to two days.
3. Preheat oven to 425 °F. Line a baking sheet with parchment paper.
4.    In a food processor, combine the flour, 1/3 cup sugar, baking powder, baking soda, and salt. Pulse in the chilled butter until the mixture resembles coarse meal; remove to a mixing bowl. In a small bowl combine the egg, buttermilk, and 1/4 cup cream; stir into the dry ingredients to form a moist dough; add additional cream if needed. On a lightly floured surface gently knead several times.
5.    Roll the dough out approximately 3/4-inch thick and cut into 8 to 10 rounds, each 2-1/2 inches in diameter. Place the shortcakes on the prepared baking sheet. Brush tops with cream and sprinkle with sugar.
6.    Bake until lightly golden brown, about 15 minutes.
7. In a chilled bowl, with a chilled whip, beat 1-1/2 cups cream until lightly thickened. Add 1-1/2 tablespoons sugar and beat to medium soft peaks. Chill until ready to use.

At Service:
With a serrated knife, split the warm shortcakes. Set the bottoms on individual serving plates. Divide the compote among the shortcakes, allowing some to run off each shortcake onto the plate. Top the compote with a generous dollop of whipped cream. Cap with the top half of the shortcake. Sprinkle the plate and the top of the shortcake with powdered sugar and serve.

Yield: 8 to 10 portions

Toggle
Blueberry Polenta Cake
Serves X
Per Portion: 314 calories, 42 g carbohydrate, 15 g total fat
  • 1 cup cake flour (or 1 cup minus 2 tablespoons all-purpose four)
  • 3/4 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 3/4 cup granulated sugar
  • 1/2 cup vegetable oil
  • 1 large egg
  • 1/3 cup plain low-fat yogurt
  • 2 tablespoons lemon juice
  • 1/4 teaspoon grated lemon rind, packed
  • 1 package (4.4 ounces) fresh blueberries (about 1 cup)
  • 1 tablespoon confectioners’ sugar, optional
  • Blueberry Compote, optional (recipe below)
Preheat oven to 350˚F. With parchment or wax paper, line the bottom of a 9-inch cake pan and spray well with cooking spray. In a small bowl, stir together flour, cornmeal, baking powder, and salt. In a large mixing bowl, whisk together the granulated sugar, oil, egg, yogurt, lemon juice and rind; fold in flour mixture until just combined, then fold in blueberries. Transfer to prepared pan; bake until cake springs back when gently pressed in the center, about 35 minutes. Cool pan on a wire rack for 10 minutes. With a knife, loosen edges before inverting cake onto a cake plate to cool to room temperature. Just before serving, sift confectioners’ sugar over the top or serve with Blueberry Compote, if desired.

Yield : 8 portions

Blueberry Compote: In a small pan, combine 2 packages (4.4 ounces each) fresh blueberries and 1/4 cup maple syrup. Over high heat, bring to a boil; reduce heat to low and simmer just until the first berry pops, 1 to 2 minutes. In a cup, combine 2 tablespoons water and 2 teaspoons cornstarch. Stir mixture into blueberries; cook and stir until thickened. Remove from heat and stir in 1 teaspoon lemon juice or 1 teaspoon vanilla.

Yield : 8 portions, about 3 tablespoons each

Toggle
Quick Blueberry Peach Crisp
Serves X
Per Portion: Not Available
  • 2 cups fresh, frozen or drained canned blueberries
  • 2 cups peeled, diced peaches or nectarines
  • 2 teaspoons cornstarch
  • 2 tablespoons firmly packed brown sugar
  • 1 cup regular or fat-free granola without raisins
In a small, heavy saucepan, combine blueberries, peaches and 2 tablespoons water; cover and cook over medium-low heat until blueberries begin to burst, 3 to 5 minutes. In a cup, combine cornstarch and 2 tablespoons water; stir into blueberry mixture along with brown sugar. Cook, stirring occasionally, until thickened, 2 to 3 minutes. Spoon blueberry-peach mixture into dessert bowls or plates, dividing equally; sprinkle with granola. Serve warm with frozen yogurt or ice cream, if desired.
Toggle
Blueberry and Cream Shortcakes
Serves X
Per Portion: Not Available
  • 5 cups fresh blueberries, divided
  • 1/2 cup sugar, divided
  • 2-1/2 teaspoons lemon juice
  • 1-1/2 teaspoons cornstarch
  • 2 cups flour
  • 2-1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking soda
  • 1 stick butter, chilled, cut into pieces
  • 1 egg
  • 1/4 cup buttermilk
  • 1-3/4 cup heavy cream, divided
  • Powdered sugar, as needed
In a non-reactive saucepan combine 3 cups blueberries with 3 tablespoons sugar, lemon juice, and crème de cassis. Cook over medium heat, stirring occasionally, until the berries pop and release their juices, 3 to 5 minutes. In a small bowl, combine the cornstarch and 1 tablespoon cold water; stir into the simmering blueberry mixture. Simmer and stir 1 minute; remove from heat. Add remaining blueberries. Cool and refrigerate until ready to use, up to two days. Preheat oven to 425 °F. Line a baking sheet with parchment paper. In a food processor, combine the flour, 1/3 cup sugar, baking powder, salt and baking soda. Pulse in the chilled butter until the mixture resembles coarse meal. In a small bowl combine the egg, buttermilk, and 1/4 cup cream; pulse into the dry ingredients to form a moist dough; add additional cream if needed. On a lightly floured surface, gently knead several times. Roll the dough out approximately 3/4-inch thick and cut into 8 to 10 rounds, each 2-1/2 inches in diameter. Place the shortcakes on the prepared baking sheet. Brush tops with cream and sprinkle with sugar. Bake until lightly golden brown, about 15 minutes. In a chilled bowl, with a chilled whip, beat 1-1/2 cups cream until lightly thickened. Add 1-1/2 tablespoons sugar and beat until medium soft peaks form. Chill until ready to use. To serve: With a serrated knife, split the warm shortcakes. Set the bottoms on individual serving plates. Divide the blueberry compote among the shortcakes, allowing some to run off each shortcake onto the plate. Top the compote with a generous dollop of whipped cream. Cap with the top half of the shortcake. Sprinkle the plate and the top of the shortcake with powdered sugar and serve.
Toggle
Corn Bread Blueberry & Pistachio Bread Pudding with Blueberry Coulis
Serves X
Per Portion: Not Available
Corn Bread
  • 4 tablespoons unsalted butter
  • 1 1/2 cups yellow cornmeal
  • 1 all purpose-flour
  • 1 1/2 tablespoons baking powder
  • 1 teaspoon salt
  • 1 cup milk
  • 2 tablespoons sugar
  • 1 large egg
Blueberry Coulis
  • 1 1/2 cup fresh blueberries
  • 1/2 cup sugar combined with 1-cup water
  • 1 teaspoon fresh lemon juice
Bread Pudding:
  • 2 cups milk
  • 1 cup sugar
  • 1 cup heavy cream
  • 4 large eggs
  • 3 large egg yolks
  • 2 teaspoons vanilla extract
  • 2 cups fresh blueberries, cleaned and picked over
  • 1/2 cup unsalted shelled pistachio, blanched and skinned (2 ounces without shell)



Corn Bread:
Preheat oven to 425°F. Melt butter and cool. Sift cornmeal, flour, baking powder and salt. In a separate bowl whisk together together butter, milk, and egg, stir cornmeal mixture in egg mixture until just combined. Pour batter into a 9” greased square baking pan and bake at 425°F or until tester comes out clean, usually about 25 minutes. Cool corn bread in pan. Crumble corn bread into 1-inch pieces and transfer to a large baking pan and cut into 1-2 inch pieces, place on sheet pan and toast corn bread pieces till dry on low hear, around 225°F for 1 hour, without burning. Remove from oven and let cool completely. Can be made 1 day ahead of time.

Blueberry Coulis:
Place sugar and water in small saucepan and bring to boil, producing thin simple syrup. Add blueberries and lemon juice and lower heat, cook till berries are slightly bursting and soft. Remove mixture from heat and puree through blender till mixture is smooth. Run sauce pan through fine sieve and cheesecloth and let cool. Spoon onto bread pudding with whipped cream.

Bread Pudding:

Preheat oven to 375°F. Place corn bread pieces in large bowl. Whisk light & heavy cream, sugar, eggs, egg yolks, and vanilla and cinnamon in bowl till all incorporated together. Poor egg mixture over bread. Add blueberries and pistachios and toss to gently coat. Transfer mixture to a Sprayed 10-inch baking pan, lines with parchment paper covering baking dish with foil. Bake pudding 45 minutes. Remove foil and bake until tester center comes out clean, about 35 minutes longer. Remove bread pudding from oven and cool. When cool, un-mold pudding by turning upside down on cutting board, remove parchment paper and cut bread pudding into designated shapes or squares. Reheat and serve warm with whipped cream & blueberry coulis.




Toggle
Blueberry Soup
Serves X
Per Portion: Not Available
  • 3 pints blueberries, picked over to remove stems
  • 3/4 cup sugar
  • Juice from ½ lemon
  • 1 tablespoon ground cardamom
  • 1 cup Muscatel, Ice Wine, or Honey wine
  • 3/4 cup mango puree* or 1 mango, peeled, pitted, and pureed
  • in a blender or food processor
Combine blueberries, sugar, lemon juice and cardamom in a saucepan. Turn heat to medium-high and bring to a boil and cook until the sugar dissolves completely. Remove from heat and put the blueberry mixture in a blender. Blend to a smooth puree.

Combine the blueberry puree with the Muscatel wine and mango puree. Refrigerate until cold.

Serve in a large bowl with a ladle and let people help themselves. If you’d like a more elaborate dessert, serve with a scoop of Vanilla Yogurt Sorbet.

* Look in the frozen food section of your supermarket for Frozen Mango Pulp


Toggle
Blueberry Lemon Muffins
Serves X
Per Portion: Per muffin: 131 calories, 3 g protein, 3.5 g fat, 22 g carbohydrate
  • 2 cups flour
  • 3/4 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup low-fat lemon yogurt
  • 2 eggs, lightly beaten
  • 1 egg white
  • 1/4 cup melted butter
  • 1 cup fresh blueberries
Preheat oven to 400°F. Lightly spray 12 muffin cups with nonstick cooking spray. In a large bowl, combine flour, sugar, baking powder, baking soda and salt until well blended. In a small bowl, whisk yogurt, eggs, the egg white and melted butter until blended. Stir yogurt mixture into flour mixture just until combined. Stir in blueberries. Into each muffin cup, spoon about 1/4 cup batter; sprinkle each with about 1 teaspoon of granola, if desired. Bake until golden brown, about 15 minutes. Remove muffins from cups; cool on wire racks. Repeat with remaining batter, partially filling empty cups with water.
Toggle
Blueberry Lattice Pie
Serves X
Per Portion: Per portion: 448 calories, 5 g protein, 23 g fat, 57 g carbohydrate
  • 2 (9-inch) frozen pie shells, (thawed)
  • 3 cups fresh blueberries
  • 1/2 cup sugar
  • 2-1/2 tablespoons cornstarch
  • 1 tablespoon butter
  • 1/2 teaspoon grated lemon peel
  • 1 egg yolk
Soften pie shells at room temperature. In a medium saucepan, combine 1 cup of the blueberries, the sugar, cornstarch and 2 tablespoons water. Bring to a boil; cook and stir until mixture thickens and is clear. Stir in butter; cool for 5 minutes. Stir in the remaining 2 cups blueberries and the peel; cool. Preheat oven to 400°F. Pour cooled filling into one pie shell. Lay the remaining pie crust on a sheet of waxed paper; press to close any cracks. With a knife or decorative pastry wheel, cut seven 3/4-inch wide strips; arrange in a criss-cross pattern on top of blueberries, pressing ends into the edges of the bottom crust. Combine egg yolk with 1 tablespoon water. Brush top crust with egg mixture. Place pie on a baking sheet. Bake in the bottom third of the oven until crust is golden and filling gently bubbles, about 30 minutes. Cool on a rack; serve warm.
Toggle
Blueberry Cornbread Cobbler
Serves X
Per Portion: Not Available
  • 2 cups fresh or frozen (unthawed) blueberriesor 1 can (15-ounce) blueberries, well drained
  • 1/2 cup apricot preserves
  • 1/3 cup orange or apple juice
  • 1 package (8.5-ounce) cornbread mix
  • 1 egg
  • 1/2 cup milk
  • 1 teaspoon sugar, optional
Preheat oven to 400°. In a 2-quart baking dish, toss together the blueberries, apricot preserves and juice. In a medium mixing bowl, lightly stir together cornbread mix, egg and milk just until combined. Spoon cornbread batter over blueberry mixture and spread evenly; sprinkle with sugar, if desired. Bake until top is firm and lightly browned and blueberries are bubbly, about 20 minutes. Serve warm or at room temperature.
Toggle
Blueberry Bubble Cones
Serves X
Per Portion: 57 calories; 11 g carbohydrate; 0.7 g total fat (0.5 g saturated fat); 1g fiber
  • 3/4 cup prepared tapioca or rice pudding
  • 1 1/2 cups fresh blueberries, divided
  • 6 ice cream cones
In a medium bowl, stir the pudding to loosen its consistency, if necessary; fold in 1 cup of the blueberries. Mound the mixture into the cones; dot the tops with the remaining blueberries; serve immediately.
Toggle
Blueberry Chocolate Clusters
Serves X
Per Portion: Not Available
1 cup fresh blueberries, divided
1 cup chocolate chips (dark, milk or white)
Rinse blueberries, spread on paper towels and pat dry. Line a baking sheet with wax paper or parchment. In a small bowl or the top of a double boiler, over barely simmering water, place chocolate; stir until melted. Remove bowl from hot water; gently fold in blueberries. Make clusters by spooning 4 or 5 warm chocolate covered blueberries onto wax paper, placing them 1 inch apart. Or spoon mixture into silicone candy molds.* Refrigerate until firm, about 30 minutes. Transfer to an airtight container and refrigerate for up to three days. For gift presentation: place clusters in pleated paper candy cups and arrange in box.

* Silicone candy molds can be found at craft stores.
Toggle
Blueberry Party Mix
Serves X
Per Portion: Not Available
  • 1 cup dried blueberries
  • 1 cup chopped walnuts
  • 1 cup thin pretzels, broken
  • 1 cup granola or other cereal
In a large bowl, combine the blueberries, walnuts, pretzels and granola. Store in a airtight container. Best if used within a week.
Toggle
Baked BC Blueberry Meringue Rice Pudding
Serves X
Per Portion: Not Available
  • 4 quarts       4litres whole milk
  • 5 1/2 cups   1 kilogram long grain rice
  • 1 cup            200 grams granulated sugar
  • 1 cup            180 grams dried cranberries  o                       or currants
  • 1 cup            225 grams unsalted butter
  • 4 tsp.            8 grams ground cinnamon
  • 4 tsp.            8 grams ground nutmeg
  • 20 large       900 grams eggs seperated,                             room temperature
  • 8 cups          2 litres light cream/ half  & half
  • 16cup           2.75kilograms BC blueberries                         fresh or frozen
  • 1/2 cup        100 grams granulated sugar
  • 4 Tbsp.        40 grams grated lemon peel
  • 1 tsp.            2 grams cream of tartar
  • 1 1/2 cups   300 grams granulated sugar
  • 1 cup            100 grams sliced almonds 
Preheat oven to 350F/180C.
Combine milk, rice, 1 cup of sugar, dried cranberries, butter and spices in a large saucepan. Bring to a boil, reduce heat and simmer over low heat until rice is very tender, stirring often, about 30 minutes.

Butter 4 13x9x2" baking  pans. Whisk egg yolks and crean together, stir into the rice. Pour into the prepared pans, dividing equally. In a large bowl, mix the blueberries, 1/2 cup of sugar and the lemon peel. Sprinkle the blueberry mixture evenly over the top of the rice. Bake until set (50 -60 minutes) checking after 45 minutes. If the blueberries are frozen it may take longer. Remove from oven.

Increase oven temperature to 400F/ 200C.

Beat egg whites with cream of tartar until soft peaks form. Gradually beat in the 1 1/2 cups of sugar, 4 tablespoons at a time, until stiff peaks form. Spoon over the rice pudding, spreading to the edges and swirl into peaks. Sprinkle with almond slices. Bake until meringue is golden, 10 - 12 minutes.
Toggle
Blueberry Kuchen
Serves X
Per Portion: per 141 g serving: protein 13 g, Fat 22 g, carbohydrate 47g, sodium 331 mg, calories 431
Topping
  • 15 oz 425 g toasted hazelnuts
  • 6 oz 170 g firmly packed brown sugar
  • 3 oz 85 g all-purpose flour
  • 1 tbsp 7 g ground cinnamon
  • 6 oz 170 g butter, diced
Filling
  • 3 lb 1.4 kg Granny Smith apples, peeled, cored and coarsely chopped
  • 30 oz 850 g frozen BC Blueberries
  • 3 oz 85 g granulated sugar
  • 1 oz 30 ml lemon juice
Cake
  • 1.5 lb 680 kg all-purpose flour
  • 1 tbsp 12 g baking powder
  • 1 tbsp 12 g baking soda
  • 1 tbsp 6 g ground cinnamon
  • 1.5 tbsp 3 g ground nutmeg
  • 1.5 tsp 9 g salt
  • 1.5 lb 680 g soft margarine
  • 1.5 lb 680 g granulated sugar
  • 18 oz 500 g golden sugar
  • 15 fl oz 425 ml eggs ( 9large)
  • 1 tbsp 6 g grated lemon peel
  • 1 tbsp 15 ml vanilla
  • 1 tbsp 15 ml lemon juice
  • 24 fl oz 680 ml buttermilk
  •  
Finely chop hazelnuts. Blend hazelnuts, brown sugar, flour and cinnamon. Cut in butter until clumps form.

Mix apples, blueberries, sugar and lemon juice together. Cover and set aside.
 
Preheat oven to 375F/180C. Sift together flour, baking powder, baking soda, cinnamon, nutmeg and salt.

In mixer, beat margarine and both sugars until light and fluffy. Add one egg at a time, beating well after each addition. Mix lemon peel, vanilla and lemon juice.

Beat in the dry ingredients alternately with the buttermilk mixing until just smooth.

Spread half (550g) the batter in the prepared pan. Spoon filling over the batter. Spread remaining batter over the filling. Sprinkle with the topping. Bake until tester comes out clean (45-60 min.)

Cool on rack until completely cool. Cut in squares.

Toggle
Blueberry Orange Upside Down Cake
Serves X
Per Portion: Not Available
Topping:
 1.4 kg    48 oz     orange segments
454 gm    1 lb      unsalted butter
680 gm    1.5lb    brown sugar
 1.4 kg    48 oz     BC blueberries, fresh or frozen

Cake Batter:
900 g      2 lb            all purpose flour
  16 g       4 tsp         baking powder
  16 g        4 tsp        baking soda
    5 g          1 tsp      salt
454 g         1 lb         unsalted butter
800g      28 oz          granulated sugar
  20 ml      4 tsp        vanilla
  60 ml      2 oz         orange juice
360 ml      8              large eggs
900 ml    32 oz         buttermilk
  40 g     1.5 oz          grated orange peel
560 g      20 oz          chopped nuts


Preheat Oven to 375F/190C.

For Topping:
Melt the butter in a 18"x26"x1" baking sheet. Sprinkle brown sugar evenly over the butter. Cook 3 minutes. Remove from heat and arrange the orange segments on the sugar. Arrange the BC blueberries around the orange segments.

Batter:
Sift the dry ingredients together. Cream butter and sugar together. Beat in the eggs. Add the vanilla and orange juice. Add the dry ingredients alternately with the buttermilk. Stir in the orange peel and nuts.

Spread the batter carefully and evenly over the topping.

Bake until a tester inserted in the center comes out clean (40-50 minutes).

Cool on rack 5 minutes. Invert onto a serving platter.
Toggle
BC Blueberry Banana Loaf
Serves X
Per Portion: Not Available
  • 3            3          Large Bananas
  • 2 Tbsp   30ml     buttermilk or sour milk
  • ½ cup    125ml   butter or margarine, melted
  • 1 cup      250ml sugar
  • 2 cups    500ml  Rogers All purpose flour
  • ½ tsp.         2ml  cinnamon
  • 1 tsp.          5ml  baking powder
  • ½ tsp.         2 ml salt
  • 1 tsp           5ml  baking soda
  • 2                 2     eggs, beaten
  • 1 cup      250ml  BC Blueberries fresh or frozen *
  •  

 


Preheat oven to 350F/180C. Grease a 9”x5” loaf pan. Line the bottom with greased wax or parchment paper.

Mash bananas in a large bowl. Stir in buttermilk or sour milk, melted butter and sugar. Set aside.

In a medium bowl, combine dry ingredients; flour, cinnamon, baking powder, salt and baking soda.

Blend into banana mixture, mixing well after each addition. Add eggs and mix well. Gently fold in blueberries.

Pour into prepared pans, spreading evenly. Bake until tester inserted in the center comes out clean. (60 to 70 minutes)

Cool on rack for 10 minutes. Turn out of pan onto rack and remove paper. Cool completely for easier slicing (about 2 hours).

 

* For frozen blueberries reserve a small portion of the flour mixture and gently fold into frozen berries. This will help to keep the blueberries from sinking to the bottom and juices leaking out.



 

 


Toggle