Blueberry Milkfinland Recipes

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BLUEBERRY & LEMON FRIANDS



Blueberry & lemon friands image

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

100g unsalted butter , melted and cooled
125g icing sugar , plus extra for dusting
25g plain flour
85g ground almond
3medium egg whites
1 unwaxed lemon , grated rind only
85g blueberry

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



Blueberries Foster image

Provided by Sandra Lee

Categories     dessert

Time 10m

Yield 4 servings

Number Of Ingredients 6

3 tablespoons unsalted butter
1/3 cup light brown sugar
1/4 teaspoon pumpkin pie spice
1/4 cup spiced rum
One 12-ounce bag frozen blueberries, thawed
4 scoops vanilla ice cream, for serving

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)



Blueberry Milk(Finland) image

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

1 cup blueberries (fresh or frozen)
1/4 cup sugar (or honey or other sweetener to taste)
2/3 cup water
2 cups milk (almond, rice, cow or other of choice)

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



Blueberry Blondies Recipe by Tasty image

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

nonstick cooking spray, for greasing
1 cup all purpose flour
½ teaspoon baking powder
¼ teaspoon salt
6 tablespoons unsalted butter, melted
1 cup brown sugar
1 large egg
2 teaspoons vanilla extract
1 ½ cups fresh blueberry, divided

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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Author Carl Hanson
Published 2014-05-04
Estimated Reading Time 3 mins
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