Have a Happy Valentine’s Day and a Healthy Heart Month
BC Blueberry recommends treats that your heart and sweetheart will love
February is not only the month of love, but it’s also Canada’s Heart Month. British Columbians can take better care of their hearts by consuming more fruits and vegetables that contain essential vitamins and minerals.
BC Blueberries (both fresh and frozen) are great sources of fibre and antioxidants, both of which contribute to heart health. Blueberries have also been linked to protecting the heart during a heart attack and repairing it after damage.
We know that Valentine’s Day is still a day for sweets, but as it’s Heart Month, we wanted to suggest a few V-Day worthy treats that have added health benefits from BC Blueberries. If you try anything out at home, make sure to tag @bcblueberries on socials so that we can reshare your creations.
Four Heart Healthy BC Blueberry Recipes
Level up your cupcake game by adding in some BC Blueberries and white chocolate. Topped with white chocolate frosting, these make the perfect gift for your loved ones this month.
- 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) Frozen BC blueberries - divided in half
- 1 cup (150 g) Gluten-free white chocolate chunks, divided in half
- 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
- Pre-heat oven to 350°F/160°C and place baking cups in a large muffin pan.
- 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.
- 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.
- Alternately mix in the gluten free flour mixture, sour cream, lemon zest and juice, in three intervals. Gently fold in half of the BC blueberries and half of the white chocolate.
- Spoon into the lined muffin pan. Top with the remaining blueberries and white chocolate
- 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 for 30 minutes in the muffin pan, then invert on a cooling rack. Cool completely before frosting.
- In a bowl cream together the cream cheese, butter, lemon juice and salt. Slowly add in the sifted confectioner’s/icing sugar until creamy.
- Frost onto cooled cupcakes.
Make the BC Blueberry Chocolate Stout Bundt Cake a day in advance and have it on-hand to enjoy on a cozy night-in with your sweetheart.
- 4 cups (600g) Frozen BC blueberries
- ¾ cup (175ml) Stout Beer (excluding foam)
- 1 tbsp (15ml) Pure vanilla extract
- 3 cups (390g) All-purpose unbleached flour
- ¼ cup (30g) Unsweetened cocoa powder, plus 1 tbsp to dust pan
- 1 tbsp (15ml) Baking powder
- 1 tsp (5ml) Baking soda
- 1 tsp (5ml) Cinnamon
- ½ cup (115g) Salted butter, softened to room temperature
- 1 cup (200g) Granulated sugar
- 2 large (100g) Eggs
- ¼ cup (60ml) Sour cream or yogurt
- 1 cup (150g) Frozen BC blueberries (do not thaw)
- 1 cup (150g) Frozen BC Blueberries
- ¼ cup (50g) Granulated sugar
- 1 tbsp (15ml) Water
- 3 oz (85g) Semi sweet dark chocolate, chopped
- 2 tbsp (30ml) 10% or cream
- 1 tsp (5ml) Pure vanilla extract
- In saucepan, bring BC blueberries and stout to a boil, reduce heat, simmer 20 min. Add vanilla. Set aside to cool.
- Position rack in centre and pre-heat oven to 350°F/176°C. Generously butter Bundt pan, dust with 1 tbsp cocoa.
- In bowl, whisk flour, cocoa, baking powder, baking soda, cinnamon and salt, set aside. Toss blueberries with 1 tsp flour, set aside.
- Cream butter and sugar in bowl, add eggs one at a time until smooth. On low speed, mix in dry ingredients alternating with sour cream and stout mixture, fold in floured berries.
- Pour batter in pan. Bake for 90 min until toothpick comes out clean. Invert and cool on wire rack.
- Glaze: simmer BC blueberries, sugar and water on low for 10 min until reduced. Pass mixture through mesh sieve and heat syrup on low. Stir in remaining ingredients until smooth. Cool, pour immediately onto cake. Serve with custard.
Swapping out the ice cream for frozen yogurt and chocolate sauce for BC Blueberry compote, turns a usual sundae into a guilt-free dessert. Top it off with some homemade glazed walnuts, and you have your new favourite bedtime treat.
- ¼ cup (60 ml) sugar, divided
- 2 tsp (10 ml) orange juice
- ¼ tsp (1 ml) ground cinnamon
- 1 cup (250 ml) California walnut halves
- ¼ cup (60 ml) blueberry preserves
- 2 ¼ cups (550 ml) Frozen BC blueberries, divided
- 2 cups (500 ml) frozen vanilla yogurt (low-fat or fat free)
- 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 and 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, and stir until evenly coated
- Cool to room temperature.
- In a 1-quart (1 L) 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 BC blueberries and microwave on high power until berries just start to pop, 30 to 60 seconds
- Stir gently and cool to room temperature
- 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) thawed frozen BC blueberries and serve immediately
A Valentine’s Day wouldn’t be complete without something for the extreme chocoholic. We’ve incorporated superfood health benefits by using frozen BC Blueberries and semi sweet dark chocolate in this recipe.
- 1½ cups (225 g) Frozen BC blueberries
- 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
- In a saucepan, heat the BC blueberries, cream and sugar for 10-15 minutes on a medium heat, stirring occasionally. Do not boil.
- Remove from heat. Puree in a blender, covered with lid and cloth, until smooth.
- Return mixture to the saucepan to reheat.
- Remove from heat, add the chopped chocolate, and stir until smooth. Stir in the liqueur.
- Transfer to a fondue bowl and serve with fruit and pound cake.
Photo credit for feature image: @cafebynat