Wild Blueberry Flan Recipes

WILD BLUEBERRY MUFFINS

Steps:

• In a bowl, cream butter and sugar. Add egg; mix well. Combine dry ingredients; add to creamed mixture alternately with milk. Stir in vanilla. Gently fold in blueberries. Fill greased or paper-lined muffin cups two-thirds full. In a small bowl, combine the sugar, flour and cinnamon; cut in the butter until crumbly. Sprinkle over muffins. Bake at 375° for 20-25 minutes.

RUTH THURSTON'S WILD BLUEBERRY SCONES

Steps:

• Preheat oven to 400 degrees F.
• Mix sugar and rind and set aside.
• In a large bowl, mix the flour, 1/4 cup of the sugar/rind mixture, baking soda, salt, and baking powder. Cut in the margarine or butter.
• In a small bowl beat eggs and reserve 1 tablespoon for the glaze. Add buttermilk to eggs and add to dry ingredients. Mix. Add wild blueberries and mix a little bit.
• Turn onto a floured board and knead for a few strokes. Divide in half. Roll each half into a 6 or 7-inch circle. Divide each circle into 6 pie shaped pieces. Transfer each piece to a greased cookie sheet. Brush each piece with egg glaze and sprinkle with orange/sugar mixture. Bake for 12 to 15 minutes or until golden brown. Best served warm.

NOVA SCOTIA BLUEBERRY FLAN

Steps:

• Preheat oven to 350F (180C).
• In large bowl, beat butter with sugar until blended, then beat in egg and almond extract.
• In separate bowl, whisk together flour, baking powder and salt; pour over batter and stir until blended.
• Pat over bottom and 2 inches up side of greased 10-inch springform pan; set aside.
• Now make filling.
• Toss together blueberries, liqueur and lemon rind; pour over crust.
• In bowl, whisk together sour cream, egg yolks, sugar and almond extract; pour evenly over blueberries.
• Bake in centre of oven for 1-1/4 hours or until crust is golden and crisp.
• Let cool in pan on rack.
• Refrigerate for 4 hours or until chilled.
• Remove side of pan and cut into wedges to serve, along with freshly whipped whipping cream and toasted almonds, if desired.

BLUEBERRY/KIWI FLAN

Steps:

• In a large bowl, combine the crust ingredients together until blended. Divide dough in half; press onto the bottom and up the sides of greased two 12-in. pizza pans or tart pans with removable bottoms., Bake at 350° for 10-12 minutes or until crust is golden brown. Cool. Carefully remove one crust to round platter. Freeze the other crust for later use. May be frozen for up to 3 months. , In a large bowl, cream together cheese filling ingredients; spread on crust. Spread blueberries and kiwi on top of cheese layer in decorative pattern. Refrigerate. , For glaze, in a small saucepan, combining all the glaze ingredients; bring to a boil. Cook and stir for 1 minute or until thickened; cool. Spread over fruit layer; refrigerate until serving time.