RECIPE: FIve fast ways to use bountiful blueberries
AS SUMMER approaches, the price of blueberries drop and they become more readily available.
Full of antioxidants, blueberries are great to snack on as they are, but today we show you how to get creative with these little healthy pearls of fruit. Here are five ways you can use blueberries this season.
Blueberry and yoghurt popsicles
INGREDIENTS:
2 cups fresh blueberries
2 cups Greek yoghurt
1/4 cup honey
20ml lemon juice.
METHOD: Blitz blueberries and lemon juice in a blender to form a rough puree. Pass mix through a fine mesh strainer squeezing - discard the solids (optional). Next, combine yoghurt and enough honey to desired sweetness. Divide yoghurt mix between icy pole moulds, then top with blueberry mixture. Using a skewer swirl the mixture in the mould. Freeze until set. For a dairy free option, replace yoghurt with coconut yoghurt or coconut milk.
Blueberry coffee cake
INGREDIENTS:
1/4 cup butter, softened
3/4 cups castor sugar
2 eggs
250g sour cream
1 tsp vanilla
2 cups flour
2 tsp baking powder
pinch salt
1 cups fresh blueberries
1/2 cup brown sugar 1/2 cup walnuts, crushed.
METHOD: Cream together the butter and castor sugar in a large mixing bowl. Whisk in the eggs one at a time. Stir in the sour cream and vanilla. Sift in the flour, baking powder and salt. Mix until combined. Fold in the blueberries. Pour half the mix in to a greased cake tin. Mix the brown sugar and walnuts together and sprinkle over the cake mix. Pour the remaining cake mix in to the tin. Using a skewer run through the cake mix to swirl the brown sugar through the batter. Bake for 1 hour at 170C.
Blueberry pancakes
INGREDIENTS:
375ml milk
1 egg
2 tsp vanilla
2 cups self raising flour
1/3 cup sugar
1 1/2 cup fresh blueberries
butter for greasing
Cream, ice cream or Greek yoghurt, to serve
maple syrup.
METHOD: Sift the flour into a large mixing bowl and add the sugar. Make a well in the flour and add the milk, egg and vanilla. Whisk together well and fold in the blueberries. Heat a pan on medium heat and brush with some butter. Cook pancakes 1-2 at a time. Makes 12. Serve with cream, ice cream or Greek yoghurt with maple syrup.
Blueberry blast smoothie
INGREDIENTS:
1 cup almond milk
1/2 cup fresh blueberries
3/4 cup fresh strawberries
1 scoop frozen yoghurt.
METHOD: Place all ingredients in a blender until combined. Serves 1.
Baked brie with blueberries
INGREDIENTS:
1 wheel of brie cheese
1/4 cup fresh squeezed orange juice
2 tbsp sugar
1 tbs butter
1 cup blueberries
1 tbs cornflour
1 tbsp chopped mint.
METHOD: Place orange juice, butter, sugar and blueberries in a small pot on a medium heat. Bring to a boil, stirring constantly. Mix the cornflour with a little water until combined and add to the mix. Boil for 2 minutes to make a blueberry syrup and set aside. Place brie in the middle of a cast iron pan. Place in oven at 200 degrees for 10 minutes until soft. Remove from oven and top cheese with blueberry mix. Serve in pan with crackers.
