More ideas for blueberries

Raw Blueberry Jelly -

As mentioned previously, blueberries have quite the gelling ability. They can be made into a firm jelly by simply pulverising 2 cups fresh raw berries in a blender until smooth. Add honey or maple syrup to taste. Pour into 2-3 small bowls. Set in the fridge for 1-2 hours. Serve with vanilla cream – whisk 100ml cream to soft peaks, add 2 tablespoons natural yoghurt, 1 teaspoon icing sugar and ½ teaspoon vanilla extract. Whisk briefly to combine, then dollop onto the blueberry jellies and serve.

Blueberry Sorbet -

As above, the blended blueberries thicken to produce a smooth sorbet. Place 2 cups frozen blueberries into a food processor with 2 tablespoons blackcurrant (or similar) cordial and 1-2 tablespoons honey or maple syrup. Blend until smooth (scrape down the sides as needed). Scoop into 2-3 small bowls and eat immediately.

Blueberry Compote -

To serve with pancakes or crepes. Place 2 cups of fresh or frozen blueberries into a small saucepan. Add 1 tablespoon sugar or honey and 1 tablespoon water. Cover and cook gently for 10-15 minutes until the berries have softened and the juices are syrupy. Spoon onto pancakes with yoghurt and maple syrup.

Blueberry & Lemon Cake -

beat together 100g butter, ⅓ cup sugar, 1 teaspoon vanilla extract and zest of 1 lemon. Add 2 eggs and ½ cup milk and combine. Fold through 1 cup white flour (can use gluten-free),

½ cup ground almonds, 1 teaspoon baking powder and ½ teaspoon baking soda. Lastly, stir through 1 cup fresh or frozen blueberries and pour into a greased and lined 22cm cake tin. Bake at 180ºC for 30-35 minutes. Cool on a rack then serve slices with yoghurt on the side.