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Beat the Bunny at His Own Game with BC Blueberry Treats
Easter doesn’t need to be all chocolate, all the time: BC blueberries are decadent enough for even the sweetest tooth
Easter is fast approaching – and with it an overabundance of chocolate. Don’t get us wrong: we have nothing against chocolate. Indeed, fresh BC blueberries dipped in chocolate have to be one of life’s greatest pleasures. But too much chocolate can be too much of a good thing.
This Easter, why not switch things up a bit by offering a selection of eats and treats made with nature’s candy to counteract the inevitable chocolate crash that this way comes?
Our favourite BC blueberry additions to your Easter celebrations include a selection of desserts and snacks guaranteed to have even your craziest of candy monsters passing over the shiny foil-wrapped eggs for home-baked goodness. Plus, you get bonus points for supporting your local farmers and community by using frozen BC blueberries which are readily available in the frozen aisle of your local grocery store.
Apricot Filled Blueberry Biscuits
The perfect fuel for a pre-Easter egg hunt breakfast!
- 1 package (12 ounces) frozen BC blueberries (do not thaw)
- 2 ¼ cups all-purpose baking mix (like Bisquick)
- ⅔ cup milk
- 2 tablespoons sugar
- 1 teaspoon ground cinnamon
- ½ cup apricot jam
- Heat oven to 450°F.
- Reserve ½ cup blueberries for garnish.
- In a large bowl combine baking mix, milk, sugar, cinnamon and remaining 2 cups blueberries. Stir just until soft dough forms.
- Turn dough onto surface dusted with baking mix; knead 5 times.
- Roll ½-inch thick; cut dough with a 3-inch heart or other shaped cookie cutter.
- Place on an ungreased cookie sheet.
- Gently re-roll and cut out scraps; place on cookie sheet.
- Bake until golden brown, 8 to 10 minutes.
- To serve: Slice biscuits horizontally in halves; spread apricot preserves on bottom halves; cover with tops. Serve with reserved blueberries and whipped cream, if desired. (Any unfilled biscuits may be frozen for later use.)
Whole Wheat Blueberry Lemon Tea Loaf
Post chocolate bonanza you’re going to want to serve up something healthy and nutritious – but definitely still delicious. This whole wheat BC blueberry lemon tea loaf is the perfect find.
- 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) frozen BC blueberries, divided in half (mix 1 tbsp of the flour mixture in with the blueberries)
- ¾ 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
- Pre-heat oven to 350°F/ 160°C
- Butter a 9” x 5” x 2.5” non-stick loaf pan.
- Combine the flour, baking powder, baking soda, and salt in a small bowl, mix and set aside.
- 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.
- 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.
- On low speed, alternately mix in the flour mixture, yogurt, lemon zest and juice in three intervals.
- Gently fold in half the amount of blueberries.
- Pour into the greased loaf pan.
- Top with the remaining blueberries.
- 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.
- Cool in the loaf pan for a minimum of 30 minutes, then invert onto a cooling rack.
A sweet Easter treat for the adults in your home, because let’s be honest, the Easter bunny has a tendency to be quite ageist!
- 6 cups frozen BC blueberries
- ¾ cup sugar
- Juice from ½ lemon
- 1 tablespoon ground cardamom
- 1 cup Muscatel, Ice Wine, or Honey wine
- ¾ cup mango puree (pro tip: puree the flesh of one fresh mango in your blender or food processor to get ¾ cup of puree)
- 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 individual bowls with a scoop of Vanilla Yogurt Sorbet.