Happy National Blueberry Day! To celebrate this grand occasion we’ve whipped up our all-time favourite blueberry recipes, some traditional and some new ones that we can’t wait to make. Why not try out one of these superb recipes this weekend?!
- 115g very soft butter, plus extra for greasing
- 25g fresh mint, leaves picked
- 250g fresh blueberries
- Finely grated zest and juice of 1 large lemon
- 250g plain flour
- 2 tsp baking powder
- Pinch of salt
- 225g caster sugar
- 2 large free-range eggs
- 120ml whole milk
- 25g desiccated coconut
- 100g granulated sugar, plus extra for sprinkling
- Position a shelf in the middle of the oven and preheat it to 180°C/fan160°C/gas 4. Grease a 900g loaf tin (it should measure about 11cm x 22cm across the top) and line with baking paper.
- 02.Finely chop about a quarter of the mint leaves (to yield 1 tbsp). Put the blueberries into a bowl and stir in 1 tsp of the lemon juice and the chopped mint, then set aside. Sift together the flour, baking powder and salt in a bowl.
- 03.Using an electric hand mixer, cream the butter and caster sugar together in a large mixing bowl for 5 minutes until pale and slightly fluffy. This will be a little harder than usual because of the high proportion of sugar, but it will eventually come together and become much paler in colour. Beat in the lemon zest. Beat in the eggs, one at a time, adding 1 tbsp of the sifted flour with the second egg. Add the milk gradually, folding in large spoonfuls of the remaining flour until the mixture is smooth, then fold in the desiccated coconut.
- 04.Spoon one-third of the cake mixture into the bottom of the prepared loaf tin and scatter over one-third of the blueberries. Repeat twice more, ending with a layer of blueberries. Bake for 60-70 minutes or until a skewer inserted into the middle of the cake comes away clean.
- 05.While the cake is cooking, make the topping. Put the rest of the mint leaves and 2 tbsp of the granulated sugar into a mortar or small bowl and pound with the pestle or the end of a rolling pin until it forms a bright green paste. Stir in the remaining lemon juice (about 3-4 tbsp) and leave to infuse. When the cake comes out of the oven, leave it to cool for 5 minutes. Meanwhile, strain the minty lemon juice through a clean tea strainer into a bowl, pressing out as much of the juice as you can. Stir in the remaining granulated sugar.
- 06.Spoon the minty lemon and sugar mixture over the cake and leave it to cool. Remove the cake from the tin, peel off the paper, then sprinkle the top lightly with a little more sugar. Serve cut into thick slices.
- 200g blueberries
- 2 tsp manuka honey
- 250g Greek yogurt
- 4 tsp dark muscovado sugar
- Place the blueberries and manuka honey in a small saucepan and heat gently, until the juices of the blueberries start to run and the fruit softens slightly. Remove from the heat and spoon the fruit and juices into 4 individual serving bowls (about 125ml). Leave to cool.
- 02.Spoon the yogurt over the blueberries and sprinkle each bowl with 1 tsp of the muscovado sugar. This will melt and turn syrupy. Place the bowls in the fridge to chill until ready to serve.
- 1 litre lemonade
- 300g fresh or frozen (and thawed) blueberries
- Find an empty 1 litre bottle with a screw-cap. Pour half the lemonade into that bottle. Push half of the blueberries into each bottle.
- 02.Chill for at least 1 day, and watch as it changes colour!
- 50g butter, melted, plus extra for greasing
- 200g stem ginger biscuits, crushed
- 1 vanilla pod
- 400g mascarpone
- 350g cream cheese
- 125g caster sugar
- 2 tbsp cornflour
- 3 free-range eggs
- Grated zest of 1 small orange
- 300g blueberries
- Preheat the oven to 180°C/fan160°C/gas 4. Grease a deep, 24cm non-stick springform cake tin with butter. Mix the biscuit crumbs with the melted butter and spoon into the tin. Pat down evenly and firmly with the back of a metal spoon to form the base. Chill for 10 minutes.
- 02.Split the vanilla pod and scrape out the seeds with the tip of a small knife (keep the pod for making vanilla sugar). Put the seeds in a large bowl with the mascarpone, cream cheese, caster sugar, cornflour, eggs and orange zest. Using an electric whisk, beat until well blended.
- 03.Stir all but a handful of the blueberries into the mixture and pour it into the tin. Put the tin on a baking sheet, then scatter over the remaining blueberries, pushing them into the mixture. Bake for 45 minutes to 1 hour until golden brown and almost set – it will still be a little wobbly in the centre but will firm up as it cools. Open the oven door, but leave the cheesecake to cool inside the oven before removing it from the tin. Chill, covered, for a few hours or overnight, then serve.
- In a large bowl, sift together flour, salt, baking powder and sugar. In a small bowl, beat together egg and milk. Stir milk and egg into flour mixture. Mix in the butter and fold in the blueberries. Set aside for 1 hour.
- Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
- 300ml whipping cream
- 500g tub ready-made vanilla custard
- 200g wild blueberry preserve (we like Bonne Maman)
- 140g blueberries
- 2 eating apples
- A knob of butter
- 2 heaped tbsp toffee sauce (such as dulce de leche)
- Whip 300ml whipping cream to soft peaks, then fold through a 500g tub ready-made vanilla custard. Ripple through 200g wild blueberry preserve (we like Bonne Maman) and 140g blueberries, then spoon into a sealable container and freeze for 3 hours or until firm. Remove from the freezer to soften a little while you make the toffee-apple wedges.
- 02.Peel and core 2 eating apples and cut into wedges. Heat a knob of butter in a large frying pan. Add the wedges and fry over a medium heat until starting to soften and turn golden. Stir in 2 heaped tbsp toffee sauce (such as dulce de leche) and cook until sticky. Serve the blueberry ice cream topped with the warm toffee-apple wedges.
- 3 gelatine leaves
- 75ml mixed berry fruit cordial
- 150g blueberries
- 125g good-quality white chocolate, broken up into pieces
- 284ml carton double cream
- 6 large free-range egg whites
- 80g lavender sugar (from Waitrose)
- 100g golden caster sugar
- 2 tsp cornflour
- Icing sugar for dusting
- 250g lemon curd
- 300ml double cream, softly whipped
- 2 tbsp caster sugar
- 1 lemongrass stalk, bruised
- 400g fresh blueberries
- Preheat the oven to 150°C/130°fan/ gas 2. Line a 36cm x 25cm roulade tin (or shallow baking tray) with baking paper, leaving a 3cm overhang.
- 02.Whisk the egg whites in a clean bowl until very stiff, then gradually whisk in the lavender sugar and caster sugar until smooth and glossy. Whisk in the cornflour.
- 03.Spoon the meringue mixture into the prepared tin and spread out evenly with a palette knife. Bake for 45 minutes, then leave to cool in the tin. Dust a large sheet of baking paper with icing sugar and turn out the meringue onto it. Carefully peel off the baking paper and leave to cool.
- 04.Spread the lemon curd over the cool meringue, then cover evenly with whipped cream. Roll up the meringue from the long side (using the baking paper underneath to help), then place on a serving plate, join-side down. Chill for 30 minutes.
- 05.5. Put the caster sugar and lemongrass in a pan with a splash of water and heat gently, stirring until the sugar is dissolved. Add the blueberries, then simmer gently for 5 minutes until they soften but still hold their shape. Leave to cool, then chill. Serve with slices of the roulade.