Search results for: blueberry

Here are the search results for your query. Please use our advanced search page for more specific results.

cake recipes

Blueberry Yogurt Cake

Let’s get a sweet and sour blueberry cake on the table, this time. A refreshing ultra-creamy dessert made with yogurt, cream cheese, and whipped cream. Of course, you can use fresh blueberries, but we were out of them and so we grabbed some frozen ones. Serve the cake garnished with even more blueberries, raw or thawed, and with mint leaves.

Blueberry Yogurt Cake Read More »

Ingredients Needed for Blueberry Yogurt Cake

For the base:

7-8 ounces of flour
1 teaspoon salt
1 tablespoon vinegar
2 tablespoons of vegetable oil
1/2 cup warm water

For the topping:

5 ounces of yogurt
7 ounces of cream cheese
3 ounces of powdered sugar
5 ounces of whipped cream
8 ounces of blueberries

How to Make Blueberry Yogurt Cake

For the base:
  1. Add the flour to a bowl, sprinkle the center with salt and make a dip right in that area.
  2. Pour the vinegar, vegetable oil, and 2-3 tablespoons of warm water inside it, then start mixing using your hands.
  3. Gradually add the remaining water while mixing. Knead until you have a dough, form it into a ball, wrap it in plastic wrap and refrigerate it for 1 hour.
  4. Flatten the dough until approximately 1-inch thick using the rolling pin. Try giving it a round form.
  5. Transfer it to an 8 or 9-inch springform pan. Bake for 20 minutes at 360⁰F/180⁰C.
For the topping:
  1. Add the yogurt, cream cheese, and powdered sugar to a bowl. Mix until smooth using a hand mixer.
  2. Add the whipped cream, mix until even, then stir in the blueberries.
  3. Top the base with this cream, evenly spread it, then refrigerate for 3 hours.
Pork with Blueberry Sauce

Pork With Blueberry Sauce

For these pork steaks, you need to do some searing and roasting. You cook them in butter and flavor them with coriander and rosemary. As the meat gets done, prepare a special sauce, from sharp-flavored slightly sweet and incredibly healthy blueberries. A little bit of heavy cream, red wine, and honey will really make the difference. Serve with a side dish like cooked potatoes.

Pork With Blueberry Sauce Read More »

Ingredients Needed for Pork With Blueberry Sauce

For the pork:

1 ¾ pounds of pork neck (4 steaks 7-ounce each)
salt
pepper
1 tablespoon dried coriander
2 ounces of butter
4 garlic cloves
4 fresh rosemary sprigs

For the sauce:

1 tablespoon butter
10 ounces of blueberries
1 fresh rosemary sprig
¼ cup red wine
2 tablespoons of heavy cream
1 tablespoon honey
2 teaspoons of lime zest

How to Make Pork With Blueberry Sauce

For the pork:
  1. Place the pork chops on the work surface. Season them both sides with salt, pepper, and dried coriander.
  2. Heat 1/4 cup of vegetable oil in a skillet over medium heat. Add the steaks and fry them for 4 minutes on each side. Remove from heat.
  3. Line a baking tray with parchment paper and place the seared steaks on it. Distribute the 2 ounces of butter on each of them. Also, top the steaks with rosemary sprigs and garlic cloves.
  4. Bake for 15 minutes at 360⁰F/180⁰C.
For the sauce:
  1. Heat a cooking pot over low heat, then add the butter and melt it.
  2. Add the blueberries and rosemary. Simmer for 10 minutes. Crush the blueberries in the process.
  3. Strain the cooked blueberries into another cooking pot using a strainer and a rubber spatula.
  4. Place the cooking pot over low heat. Add the wine and heavy cream. Cook and stir until it starts bubbling.
  5. Add the honey and lime zest and stir them in.
Salmon with Mango, Pomegranate and Blueberry Salsa

Salmon With Mango, Pomegranate and Blueberry Salsa

For a perfect pairing, serve the salmon with hot lemony and fruity salsa made with pomegranate seeds, sweet mango, and dried blueberries. Flavor it even more with garlic and coriander. Use these last two, together with lime, to dress the salmon, too.

Salmon With Mango, Pomegranate and Blueberry Salsa Read More »

Ingredients Needed for Salmon With Mango, Pomegranate and Blueberry Salsa


For the salsa:

2 teaspoons of dried coriander
1 teaspoon lime juice
1 fresh red chili, chopped
2 garlic cloves, crushed
salt
pepper
1 medium mango, cubed
2 tablespoons of pomegranate seeds
1 spring onion, chopped
1 tablespoon dried blueberries

For the salmon dressing:

1 tablespoon dried coriander
1 teaspoon lime juice
2 garlic cloves, crushed
salt
pepper
14 ounces of salmon fillet (2 fillets 7-ounch each)

How to Make Salmon With Mango, Pomegranate and Blueberry Salsa

For the salsa:
  1. Add the mango, pomegranate seeds, spring onion, dried blueberries, and garlic mixture to a bowl. Mix until even.
  2. Season with salt and pepper and mix some more. Cover the bowl with plastic wrap and refrigerate overnight.
For the salmon dressing:
  1. Add the ingredients for the salmon dressing to a small bowl. Season with salt and pepper and mix until even. Set aside.
Assembling the salsa salmon:
  1. Line a roomy baking dish with parchment paper. Place the salmon fillets in it and dress. Bake for 13 minutes at 500⁰F/260⁰C.
  2. Optionally, garnish the salmon and salsa with lime slices and lettuce.
Blueberry and Pineapple Crumble Tart

Blueberry and Pineapple Crumble Tart

If you’ve bought a lot of fresh blueberries and you’re not sure what to cook with them, then hear us out! Set some aside for this scrumptious blueberry and pineapple crumble tart. The freshness and tartness of the fruit go so well together with the delicate texture of the crumble.

Blueberry and Pineapple Crumble Tart Read More »

Ingredients Needed for Blueberry and Pineapple Crumble Tart

1 sheet of puff pastry
½ cup blueberries
½ cup canned pineapple, diced
2 tablespoons of amaretto
3 tablespoons of pina colada
1 tablespoon vanilla extract
5 tablespoons of sugar
2 tablespoons of cornstarch
5 tablespoons of flour
2 tablespoons of coconut flakes
2 tablespoons of butter

How to Make Blueberry and Pineapple Crumble Tart

  1. Preheat the oven to 340˚F/170˚C. Grease and flour a tart pan. Roll out the puff pastry sheet and lay it into the pan, pressing on the bottom and edges. Remove the excess puff pastry, then prick with a fork on the bottom. Bake the crust for 15 minutes.
  2. Add the blueberries, canned pineapple, amaretto, pina colada, and vanilla extract to a food processor. Pulse until you make a sauce.
  3. Add 2 tablespoons of sugar and the cornstarch, stir, then pour the sauce into a saucepan. Cook on low heat until the sauce reduces and thickens.
  4. Add the flour, the remaining sugar, coconut flakes, and butter. Knead with your fingers to make soft crumbs.
  5. Add the fruit sauce to the baked crust, then sprinkle the crumbs on top. Bake for 45 minutes at 340˚F/170˚C.
Blueberry Scones

Blueberry Scones

If you’re tired of heavy desserts, here is one that’s equally fresh and savory. These scones are made from a tart-like dough, they’re bursting with blueberries, and they go very well with our thick lemon glaze on top. It gives them a refreshing aroma, so you’ll be able to dig into them in no time.

Blueberry Scones Read More »

Ingredients Needed for Blueberry Scones

1 ½ cups of flour
salt
1 tablespoon baking powder
2 tablespoons of sugar
3.5 ounces of butter
1 cup heavy cream
½ cup blueberry
1 cup powdered sugar
½ lemon
3 ounces of butter, melted

How to Make Blueberry Scones

  1. Sift the flour through a strainer and add it in a large bowl. Add salt, baking powder, sugar, and mix with a tablespoon.
  2. Add the butter and knead the dough using your fingers until the dough has the aspect of crumbles.
  3. Pour the heavy cream, add the blueberries, and mix until you make a firm dough.
  4. Line a round baking dish (around 12 inches in diameter) with parchment paper. Add the dough and press it well into the dish. Freeze it for the next 15 minutes.
  5. In the meantime, add the powdered sugar in a large bowl. Squeeze the juice out of the lemon in the bowl, and add the melted butter. Mix it well, into a smooth glaze.
  6. Preheat the oven to 400 degrees F/200 degrees C.
  7. Remove the blueberry tart out of the freezer and slice it into triangular slices.
  8. Line a baking tray with parchment paper and lay the tart slices onto it. Slide the tray into the oven for the next 20 minutes. When they’re baked, let the scones cool on a rack.
  9. Sprinkle the lemon glaze over the scones and serve with some topped blueberries.
walnut blueberry mango mini cake

Walnut, Blueberry, and Mango Cakes

For an extremely delicious and gorgeous batch of cakes, bring together the power (and flavors) of walnuts, blueberries, and mango. Bake the first two in an egg, sugar, and flour batter, and caramelize the mango with butter for the topping.

Walnut, Blueberry, and Mango Cakes Read More »

Ingredients Needed for Walnut, Blueberry, and Mango Cakes


For the mini cake:

4 eggs
1 ½ cups of sugar
1 cup flour
3 teaspoons of almond extract
2 tablespoons of butter
2 tablespoons of powdered sugar
1 ½ cups of blueberry
2 tablespoons of walnut

For the topping:

2 tablespoons of sugar
1 ounce butter
1 mango, cubed
1 tablespoon lime juice
1 teaspoon cinnamon

How to Make Walnut, Blueberry, and Mango Cakes

  1. For the mini cake: Add the eggs and sugar to the mixer bowl. Mix until you have a batter resembling a smooth cream.
  2. Sift the flour into the bowl, add the almond extract and mix more. Set aside.
  3. Coat three ramekins with the butter, sprinkle some powdered sugar and add the first layer of blueberries into each one of them. Then fill them with the batter and add, on top, the rest of the blueberries and chopped walnuts. Bake for 30 minutes at 380⁰F/190⁰C.
  4. For the topping: Add the sugar and butter in a skillet over low heat. Cook and stir continuously until the butter is melted and the sugar caramelized. Add the mango, some lime juice, and the cinnamon, while cooking and stirring for 2-3 minutes.
  5. Serve the cakes topped with caramelized mango.
Blueberry Crumble Cups

Blueberry Crumble Cups

This may be a dessert, but it doesn’t involve any sugar, so its perfect if you’re on a sugar-free diet. With lots of blueberries, almond flour, melted butter, lemon juice, and a bit of vanilla you’ll barely know it’s missing.

Blueberry Crumble Cups Read More »

Ingredients Needed for Blueberry Crumble Cups

9 ounces of blueberries
1 tablespoon lemon juice
1 teaspoon swerve sweetener
1 teaspoon glucose syrup
1 cup almond flour
1-ounce butter, melted
lemon zest
1 teaspoon vanilla extract
sugar-free vanilla ice cream (topping)

How to Make Blueberry Crumble Cups

  1. Preheat the oven to 360°F/180°C.
  2. Add the blueberries in a large bowl.
  3. Add the lemon juice, swerve sweetener, and glucose syrup. Mix.
  4. Next, add the almond flour in a large bowl. Add the melted butter, lemon zest, and vanilla extract.
  5. Grab 4 ramekins and fill them halfway with blueberries.
  6. Continue filling the ramekins with the almond flour mixture.
  7. Slide the ramekins into the oven and bake them for the next 25 minutes.
  8. You can serve the dessert with some extra ice cream on top.

Banana and Blueberry Jam Cake

Filled with banana mash, blueberry jam, and coated with a sugar glaze, this simple cake is the perfect idea for a weekend dessert. It may take an hour and a half to make it, but all the fuss is totally worth!

Banana and Blueberry Jam Cake Read More »

Ingredients Needed for Banana and Blueberry Jam Cake

2 eggs
1 cup sugar
1 cup potato flour
1 cup flour
½ cup rice flour
1 cup water
3 bananas
2 cups of almond milk
1 cup powdered sugar
½ cup blueberry jam

How to Make Banana and Blueberry Jam Cake

  1. Crack the eggs into your food processor and add the sugar. Process for 1 minute, until ingredients combine.
  2. Add the 3 types of flour in a large bowl, and mix them with a spatula, then add it into the food processor and set the machine to medium speed.
  3. Add the water and continue to mix the ingredients until you get a smooth mixture.
  4. Preheat the oven to 390°F/200°C.
  5. Add the mixture on the bottom of a round cake tin, approximately 10 inches (25 cm) in diameter.
  6. Slide the tray into the oven and bake it for the next 30 minutes.
  7. Peel the bananas, slice them, and place them in a large bowl. Mash them using a fork. Leave them aside.
  8. For the sugar glaze, pour the almond milk in a large bowl. Add the powdered sugar and whisk vigorously for 1 minute. Refrigerate the glaze for 30 minutes.
  9. After the cake is done, let it cool completely on a wire rack. Carefully, slice the cake through the middle to divide it in two layers.
  10. Spread the banana mash over the bottom layer. Add the blueberry jam.
  11. Top the cake with the second layer, pushing it a bit with your hands to stick to the filling. Spread the sugar glaze on top and decorate with fresh fruits.

Blueberry Muffin Bread Pudding

Do you have some leftover muffins in your pantry? Reinvent them by making a blueberry muffin bread pudding. It’s nice to have a slice of this sweet treat next to a cup of coffee!

Blueberry Muffin Bread Pudding Read More »

Ingredients Needed for Blueberry Muffin Bread Pudding

4 eggs
3 tablespoons of heavy cream
1 teaspoon vanilla extract
1 tablespoon cinnamon
10 store-bought muffins
2 ounces of blueberry, fresh
3 tablespoons of powdered sugar
1 tablespoon milk
cranberry sauce

How to Make Blueberry Muffin Bread Pudding

  1. Preheat the oven to 340 degrees F/170 degrees C.
  2. Crack the eggs in a bowl.
  3. Add the heavy cream, vanilla extract, cinnamon. Mix everything with a mixer.
  4. Crumble the muffins and add them to a baking pan (12 inches/30 cm side).
  5. Pour the egg mixture all over.
  6. Add the blueberries.
  7. Combine the powdered sugar with milk in a small bowl to make the sugar glaze.
  8. Drizzle the sugar glaze over the dessert.
  9. Bake for 40 minutes.
  10. Slice the pudding. If you want, sift some powdered sugar over each slice and drizzle some cranberry sauce just before serving it.

Blueberry Muffins

Blueberry muffins sure are one of our favorites treats. Blueberries are very healthy fruit, they have a nice sweet-sour taste, and they work perfectly when served inside a warm, fresh muffin. This recipe is ready in half an hour so now would be a good time to start making it.

Blueberry Muffins Read More »

Ingredients Needed for Blueberry Muffins

⅔ cup flour
1 teaspoon baking powder
1 teaspoon baking soda
½ cup brown sugar
1 egg
1 teaspoon vanilla extract
1 ounce butter, melted
3.5 ounces of blueberry
powdered sugar
berry topping (optional)

How to Make Blueberry Muffins

  1. Sift the flour through a strainer and place it in a large bowl. Add the baking powder and baking soda. Mix.
  2. Separately, place the brown sugar in a large bowl. Add the egg, vanilla extract, and melted butter. Whisk.
  3. Pour the wet mixture over the dry one, while whisking in the process. Add the blueberries and mix them into the dough.
  4. Preheat the oven to 350°F/175°C.
  5. Grab a 6-slot muffin tray and add muffin wrappers in its empty slots. Fill the muffin wrappers with the muffin dough.
  6. Slide the tray into the oven for the next 20 minutes.
  7. Dust a bit of powdered sugar over the muffins and serve them with a berry topping.

Blueberry Mini Bundt Cakes

Have you ever tried miniature bundt cakes? Well this is definitely a great opportunity for you! These blueberry mini bundt cakes are similar to muffins, albeit with a different shape. Thanks to the shape, though, you can add filling with ease. We’ve tried a mix of cream cheese and heavy cream, and a kiwi topping. But you can let your imagination go wild!

Blueberry Mini Bundt Cakes Read More »

Ingredients Needed for Blueberry Mini Bundt Cakes

1 cup flour
1 teaspoon baking powder
1 teaspoon baking soda
½ cup brown sugar
1 egg
1 teaspoon vanilla extract
3 ounces of butter, melted
3.5 ounces of blueberry

For the filling:

3.5 ounces of cream cheese
½ cup powdered sugar
1 tablespoon heavy cream

Other things:

1 kiwi

How to Make Blueberry Mini Bundt Cakes

  1. Sift the flour through a strainer and add it to a large bowl.
  2. Add the baking powder, baking soda, and mix.
  3. Put the brown sugar in a bowl. Add the egg, vanilla extract, and 2/3 of the melted butter. Whisk.
  4. Pour the wet mixture over the dry one. Add the remaining melted butter. Whisk everything until smooth and add the blueberries. Mix again.
  5. Preheat the oven to 350°F/175°C.
  6. Grab a mini bundt tray and fill its empty slots with the mixture. You should obtain around 8 mini bundts.
  7. Bake them for the next 25 minutes.
  8. Mix the cream cheese with powdered sugar and heavy cream. Use the mixture and fill the mini bundts. Top with a few kiwi slices.

Blueberry Cake

Blueberries are great additions to cakes, not only for their nice color, but for their freshness too. You can enjoy this blueberry cake as a sweet afternoon treat or even as your breakfast with a cup of tea or coffee.

Blueberry Cake Read More »

Ingredients Needed for Blueberry Cake

3.5 ounces of butter, room temperature
⅔ cup white sugar
2 eggs
⅔ cup ricotta cheese
1 teaspoon lemon zest
1 teaspoon baking powder
2 cups of flour
3.5 ounces of blueberry, raw
1 tablespoon powdered sugar
1 tablespoon lemon juice

How to Make Blueberry Cake

  1. Preheat the oven to 350 degrees F/175 degrees C.
  2. Put the butter in your kitchen aid mixing bowl. Add the sugar.
  3. Process until the butter and sugar combine, and the sugar melts.
  4. Add the eggs and the ricotta cheese. Process further.
  5. Add the lemon zest and baking powder.
  6. Gradually add the flour, one spoon at a time, until you make a creamy thick batter. Stop the kitchen aid.
  7. Add the blueberries and mix with a spoon to incorporate them into the batter.
  8. Lay a tart tray with parchment paper and add the blueberry batter.
  9. Bake it for 40 minutes.
  10. Meanwhile, mix powdered sugar with lemon juice for the glaze.
  11. Before removing the cake from the oven, test it using a toothpick: prick the cake and, if the toothpick is clean and dry when you take it out, the cake is baked. If not, continue to bake it for another 3-5 minutes.
  12. Slice the cake and serve it with lemon glaze.
Scroll to Top