Here Are some Blueberry recipes to try at home!
Blueberry butterfly cakes
For the cakes
- 140g self-raising flour
- ½ tsp baking powder
- 85g butter, at room temperature
- 85g golden caster sugar
- 50g lemon curd
- 2 large eggs
- 100g blueberries
For the topping
- 175g lite mascarpone
- 50g lemon curd
- 100g blueberries
- icing sugar, for dusting
- Line the tin and weigh the ingredients: Heat oven to 180C/160C fan/gas 4 and put a paper case in each space in the fairy cake tin. Next, take the large mixing bowl and weigh in the flour, baking powder, butter, sugar and lemon curd.
- Add the eggs: Break the eggs into the small bowl, then add them to the other ingredients, making sure that there isn’t any eggshell in the bowl.
- Get whisking: Whisk everything together really well until creamy with the electric hand whisk. Then carefully stir in the blueberries with a metal spoon or spatula.
- Spoon into the cases: Use the ice cream scoop or spoon to spoon the mixture evenly into the paper cases. Make sure you get the mixture inside the cases. Now put the cake tin in the oven and bake for 15 mins until the cakes are golden (to check they are ready, see the tip box, left). Cool for a few mins, then lift the cakes onto a cooling rack.
- Make the topping: Clean the large mixing bowl and dry well. Then put the mascarpone and lemon curd into the bowl and beat together with a wooden spoon until well mixed.
- Now decorate: Carefully cut a circle out of the top of each cake – ask an adult to help you. Lift off the circle and fill the space with the lemon filling followed by some blueberries. Halve the circle of the cake that you have cut out and place on top to create butterfly wings. Put some icing sugar in a tea strainer and dust over the cakes
Recipe from Good Food magazine, may 2008
2 tbsp maple syrup or honey
2 tsp vanilla extract
2 large scoops vanilla ice cream
1-In a blender, whizz blueberries, maple syrup or honey, vanilla extract, milk and ice cream. Pour into milkshake glasses and enjoy with a straw.
Recipe from Good Food magazine, July 2013
Blueberry & almond tart Ingredients
- 85g softened butter
- 175g caster sugar
- 175g ground almonds
- 2 eggs, beaten
- few drops almond extract
- 2 x 125g punnets blueberries
- 23-24cm cooked shortcrust pastry tart case
- Heat oven to 190C/170C fan/gas 5. Beat together the butter and sugar until it is light and fluffy, about 1 min. Stir in the almonds, egg and almond extract.
- Stir in half the blueberries and spoon into the pastry case. Smooth the top using the back of a metal spoon, then scatter over the remaining blueberries, pressing them in lightly. Bake for 45-50 mins until the pastry is crisp and golden, and the filling is golden and feels firm to the touch.
- Cool the tart for 10 mins in the tin, then lift onto a serving plate. Dust with a little icing sugar and serve warm or at room temperature.
Recipe from Good Food magazine, May 2011
Blueberry and Almond Cake120g (4oz) Soft butter 120g (4oz) caster sugar 2 eggs 90g (3oz) ground almonds 120g (4oz) self raising flour 2 tbsp jam (I used strawberry) 1 tsp vanilla extract 210g (7oz) frozen/ fresh blueberries 1. Cream the butter and sugar together until very smooth. 2. Add the eggs gradually, beating as you add. 3. Fold in the ground almonds, flour and vanilla. 4. Place half the mixture in a lined 8 inch sandwich tin. 5. Then scatter the fruit and dot the jam evenly. 6. Spoon the rest of the mixture over the top. 7. Sprinkle with flaked almonds. 8. Bake at 1800C for 40-45 minutes until golden and firm, allow to cool then remove from the tin.