BLUEBERRY & LEMON FRIANDS
Once you've tasted these light-as-air cakes, you will be hooked
Provided by Mary Cadogan
Categories Afternoon tea, Brunch, Snack, Treat
Time 40m
Number Of Ingredients 7
Steps:
- Preheat the oven to fan 180C/conventional 200C/gas 6. Generously butter six non-stick friand or muffin tins. Melt the butter and set aside to cool.
- Sift the icing sugar and flour into a bowl. Add the almonds and mix everything between your fingers.
- Whisk the egg whites in another bowl until they form a light, floppy foam. Make a well in the centre of the dry ingredients, tip in the egg whites and lemon rind, then lightly stir in the butter to form a soft batter.
- Divide the batter among the tins, a large serving spoon is perfect for this job. Sprinkle a handful of blueberries over each cake and bake for 15-20 minutes until just firm to the touch and golden brown.
- Cool in the tins for 5 minutes, then turn out and cool on a wire rack. To serve, dust lightly with icing sugar.
Nutrition Facts : Calories 316 calories, Fat 22 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 27 grams carbohydrates, Sugar 22 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.09 milligram of sodium
BLUEBERRIES FOSTER
Steps:
- In a medium skillet over medium heat, melt the butter. Add the brown sugar and pumpkin pie spice. When the sugar has dissolved, add the spiced rum and cook for another minute (if cooking on a gas range, turn the flame off before adding the rum). Gently stir in the blueberries. Cook until the berries are heated through but still retain their shape, 3 to 4 minutes.
- To serve, scoop the ice cream into bowls and top with the warm blueberry mixture.
BLUEBERRY MILK(FINLAND)
In Finland, they eat lots of berries, blueberries being one of their favorites. I have made this vegan by using non dairy milk, but in Finland they use fresh cow's milk. Adapted from Gimme Some Oven.
Provided by Sharon123
Categories Beverages
Time 25m
Yield 1 cup syrup(about)
Number Of Ingredients 4
Steps:
- In a small saucepan, heat blueberries, sugar and water over medium high heat until boiling. Reduce heat to medium-low, and let simmer for 10-15 minutes to reduce until it is thickens slightly and makes a syrup. Remove from heat and strain through a fine-mesh strainer if desired. Refrigerate.
- Whisk together 1/4 cup blueberry syrup with 1 cup cold milk to serve.
- This recipe will also work with strawberries, blackberries, lingonberries, and cherries.
BLUEBERRY BLONDIES RECIPE BY TASTY
Bursting with blueberries in every bite, these blondies are sure to be a summer staple. Bake them for a bbq or take them on the go for a picnic in the park.
Provided by Betsy Carter
Categories Desserts
Time 1h5m
Yield 9 blondies
Number Of Ingredients 9
Steps:
- Preheat the oven to 350°F (180°C). Grease a 8-inch (20 cm) square baking dish with nonstick spray and line with parchment paper. Let the parchment hang over 2 sides of the pan for easy removal.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, whisk together the butter and brown sugar until smooth. Add the egg and vanilla and whisk to combine. Stir in the dry ingredients until just combined, then fold in 1 cup of blueberries.
- Transfer the batter to the prepared pan and smooth the top. Gently press the remaining ½ cup (50 g) blueberries into the top of the batter.
- Bake for 30-40 minutes, until a toothpick inserted in the center comes out clean. Let the blondies cool for 15-20 minutes before removing from the pan and slicing.
- Enjoy!
Nutrition Facts : Calories 206 calories, Carbohydrate 30 grams, Fat 8 grams, Fiber 0 grams, Protein 2 grams, Sugar 17 grams
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- Blueberry Pie. "This is an excellent pie," says Lynn. "I have made 5 since I got it. I have used fresh blueberries and frozen blueberries. They both work great.
- Blueberry Flax Pancakes. "These pancakes are awesome," raves julieford3. Pro Tip: When you're making blueberry pancakes, simply sprinkle on a few blueberries after you ladle the batter onto the griddle and bake as usual.
- Best Ever Blueberry Cobbler. "This recipe was amazing," says TaylorLocke. "My first cobbler ever, and it was immediately gobbled up!"
- Best of the Best Blueberry Muffins. "Don't change a thing," says GLITTER53. "Baked up fluffy, moist, like a cake!" Pro Tip:To keep blueberries from sinking to the bottom of your batter, toss them with a little flour before folding them into the mix.
- Blueberry Sauce. "This was delicious," says Crystal S. "Wouldn't change a thing except to make it a couple of days before so the flavors have a chance to marry."
- Blueberry Zucchini Bread. "Delicious," says jill. "Used half oil, half applesauce and added a crumb topping. Everyone was raving about how moist it is. "
- Blueberry Sour Cream Coffee Cake. "I have made this coffee cake a few times and it's always fantastic," says luv2cook. "I often double the blueberries."
- Blueberry Cream Muffins. "These are the first blueberry muffins I've ever made from scratch," says dagny21. "It was very easy and they turned out beautiful."
- Blueberry Crisp II. "I love this recipe," says PARISROSE. "I thought the mayo was a strange ingredient for a dessert but it's so good!" Blueberry Crisp.
- Blueberry Crumb Bars. "I was going to bake a pie but really felt too lazy, so I tried these and WOW they are really very good," says GRAMMA GORGEOUS.
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- Blueberry Buckle. Bake this moist, crumb-topped blueberry buckle and be prepared to take a bow. It is that good.
- Blueberry Custard Pie With Streusel Topping. This fresh blueberry custard pie makes a great dessert for any occasion. If blueberries don't happen to be in season, use frozen blueberries in the pie.
- Fresh Blueberry Lemonade. Use fresh or frozen thawed blueberries in this easy, refreshing blueberry lemonade drink. The drink takes 2 1/2 cups of blueberries and about 4 medium lemons (enough to make 1/2 cup of lemon juice).
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- Lemon Blueberry Muffins. The bright flavor of lemon is the perfect partner for the sweetness of fresh or frozen blueberries in this lemon blueberry muffins recipe.
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