Delicious Mr. Blueberry recipes

Blueberry muffins

In America, muffins are eaten as a snack or for breakfast. This classic blueberry muffin is very popular.

Ingredients (for about 12 muffins)

275 g self-raising flour
70 g sugar, sifted
1.5 tsp baking powder
pinch of salt
2.5 dl buttermilk or milk
100 g melted butter or margarine
1 egg, loosely beaten
200 g blueberries

Sift together the flour, sugar, baking powder and salt in a bowl. Make a hollow in the centre of this mixture, and add the milk (or buttermilk), butter and the egg. Combine fully. Mix in the blueberries. Place paper cups in the muffin tin and scoop in the mixture, filling to about 2/3. Bake the muffins for about 25 minutes until done and golden grown in the middle of an oven preheated to 200 °C. Allow the muffins to cool slightly, remove them from the muffin tin and allow to cool further.

Mr. Blueberry Sundae

Ingredients (for four)

8 scoops of vanilla ice-cream
small knob of butter
shot glass of marasquin
300 grams of blueberries (frozen)

Melt the knob of butter in a saucepan. Add the frozen blueberries and heat while stirring. Scoop the ice-cream into the bowls, with an extra scoop for the big eaters. Wait until the blueberries are almost thawed out. Raise the heat and pour the marasquin into the saucepan at the last moment. Pour the warm sauce over the ice cream and enjoy!

Crusty roll with blueberry cream, ham and pineapple

Ingredients

250 g blueberries
1 tsp honey
1 slice of pineapple
1 package of cottage cheese
Crusty rolls
8 slices of lightly smoked ham
1 small package of alfalfa sprouts

Put half of the blueberries in a bowl and add the honey. Mash the berries with a spoon until smooth. Cut the pineapple into very fine cubes. Mix the cottage cheese with the blueberry puree and the pineapple. Cut open the rolls and place 2 slices of ham on each. Scoop the cottage cheese mixture onto the ham. Distribute the rest of the berries and the alfalfa over the plates. Garnish with corn salad.

2-minute smoothie

Put two handfuls of berries in the blender, add a banana, ½ cup of yoghurt and ½ cup of orange juice, blend, and there’s you have it! 

Fresh blueberry cheesecake

Ingredients

About 150 g almond biscuits
50 g softened butter
350 g cream cheese
2 tbs sugar
2 eggs
1 dl sour cream
1 tbs sugar
3 tbs blueberry jam
at least 300 g blueberries

Crumble the cookies and mix them with the softened butter. Line a springform, 20 cm in diameter, with baking paper and press the biscuit/butter mixture firmly to create a crust. Preheat the oven to 180 ºC. Combine cream cheese and sugar and whip until creamy. Add the eggs one by one, mixing after each one. Scoop the cream cheese into the springform and smooth the surface. Bake for about 25 minutes in the middle of the oven. The cake will separate slightly from the edge of the springform. Remove the cake from the oven and increase the temperature to 225 ºC. Spread the sour cream on the cheese filling, sprinkle with sugar, and place the springform back in the oven for about 5 minutes. Take the cake out of the oven and let it cool. Warm the blueberry jam with a dash of water. Spread this on the cooled cake. Garnish with blueberries.

Ricotta tompouce with blueberries

Ingredients (for four)

4 squares of puff pastry
2 leaves of gelatine
3 tbs of red berry syrup
30 g sugar
200 g ricotta
100 ml crème fraîche
egg white
powdered sugar
200 g blueberries

Preheat the oven to 200 °C. Stack the puff pastry squares and roll them out to a the thickness of a single square (this prevents the dough from rising too much). Cut 8 rectangles of puff pastry, 5x10 cm, and place them on a baking sheet lined with baking paper. Poke holes in the puff pastry rectangles with a fork and bake for 15 minutes until light brown and done.

Let the puff pastry cool before use. For the filling, soak the leaves of gelatine in water and heat the berry syrup in a saucepan with the sugar. Squeeze the water out of the gelatine and whisk the leaves into the warm berry syrup. Continue to whisk until the gelatine has dissolved completely, then combine the mixture with ricotta and crème fraîche. Allow the filling to set in the refrigerator for about 1 hour. For the icing, whisk the egg white in a bowl until firm. Sift the powdered sugar over the top and stir until a smooth, shiny mixture results. Make the tompouces by distributing half of the ricotta mixture over 4 of the puff pastry rectangles. Distribute the blueberries over the mixture and then add the rest of the ricotta. Cap the tompouces with a puff pastry sheet covered with icing. Garnish with blueberries and a sprig of mint.