Blueberries are one of the foremost natural choices that come to mind when it comes to picking fruits for classic desserts—whether it's the delicious break blueberry muffin, or the indulgent blueberry cheesecake, a glazing on top, or even down to the crust. If that’s not enough, they can even be frozen and coated in sugar to be eaten like snacks. We bring you some easy-to-make desserts featuring blueberries, in case you were feeling fancy and wanted the tarty goodness in your next baking goodie.
1. Blueberry Muffins
Ingredients:
- 250 ml milk
- 1 egg
- 60 ml vegetable oil
- 350 gm all-purpose flour
- 75 gm sugar
- 5 gm baking powder
- 1/2 tsp salt
- 150 gm fresh blueberries
Instructions:
- Preheat the oven to 180°C. Line a 12-cup muffin tin with paper liners or grease with butter.
- In a medium bowl, whisk together the milk, egg and oil.
- In a large bowl, mix the flour, sugar, baking powder and salt.
- Make a well in the center and pour in the wet ingredients. Gently stir just until combined, do not overmix. Gently fold in the blueberries.
- Scoop the batter evenly into the prepared muffin cups, filling about 3/4 full.
- Bake for 20-25 minutes, until a toothpick inserted in the center comes out clean.
- Allow to cool in the tin for 5 minutes before transferring to your kitchen counter to cool completely.
2. Blueberry Buckle
Ingredients:
- 175 gm all-purpose flour
- 100 gm sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 75 gm butter, softened
- 1 egg
- 60 ml milk
- 150 gm fresh blueberries
Topping:
- 50 gm sugar
- 1/2 tsp cinnamon
Instructions:
- Preheat the oven to 180°C and grease an 8x8-inch baking pan.
- In a medium bowl, whisk together the flour, 100g sugar, baking powder and salt.
- In a separate bowl, beat the butter and sugar until light and fluffy. Beat in the egg then stir in the milk.
- Stir the wet ingredients into the dry until just combined. Gently fold in the blueberries.
- Pour batter into the prepared pan and sprinkle evenly with the topping of 50g sugar and cinnamon.
- Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean.
- Allow to cool in the pan for 10 minutes before cutting into squares.
3. Blueberry Crumble
Ingredients:
Filling:
- 700-800 gm fresh blueberries
- 5 gm lemon juice
- 2.5 gm lemon zest
- 15 gm all-purpose flour
- 60 gm granulated sugar
- 2.5 gm ground cinnamon
Topping:
- 250 gm all-purpose flour
- 60 gm white sugar
- 75 gm brown sugar
- 2.5 gm salt
- 200 gm cold unsalted butter
- 125 gm instant oats
- 250 gm sliced almonds
Optional: vanilla ice cream or whipped cream
Instructions:
- Toss the blueberries with the lemon juice and zest in a medium bowl.
- In a small bowl, whisk together the flour, 60 gm sugar, and cinnamon. Add to the blueberries and mix well. Pour into a 20 cm x 20 cm x 5 cm baking dish.
- In a medium bowl, mix the flour, sugars and salt.
- Cut the butter into the dry ingredients using a pastry blender or a butter knife until the mixture becomes coarse and crumbly.
- Stir in the oats and 125 gm almonds until just combined.
- Sprinkle topping evenly over filling.
- Bake at 180°C for 40 minutes, until bubbling and golden brown.
- Let it sit for 15 minutes before serving hot.
4. Blueberry Scones
Ingredients:
- 250 gm all-purpose flour
- 50 gm sugar
- 5 gm baking powder
- 75 gm cold butter, cut into pieces
- 125 ml buttermilk
- 100 gm fresh blueberries
Instructions:
- Preheat the oven to 200°C. Line a baking tray with baking paper.
- Mix flour, sugar and baking powder in a large mixing bowl. Cut in the butter using a pastry blender or a butter knife until the mixture starts to resemble coarse crumbs.
- Make a well in the center of the batter and pour in the buttermilk. Keep mixing just until the dough comes off the edges of the bowl. Fold in the blueberries.
- Dust flour on a clean surface then transfer the dough to the flour. Knead the dough 4-5 times with a firm hand. Pat dough into a 7 cm thick round. Cut it into 8 wedges.
- Place scones on the prepared baking tray. Bake for 15-18 minutes until golden brown.
5. Blueberry Lemon Cookies
Ingredients:
- 250 gm all-purpose flour
- 100 gm butter, softened
- 100 gm sugar
- 1 egg
- 1 tbsp lemon zest
- 1/2 tsp vanilla extract
- 150 gm fresh blueberries
Instructions:
- Preheat the oven to 180°C. Line a baking tray with baking paper.
- In a large bowl, cream the butter and sugar until light and fluffy. Beat in the egg then mix in the lemon zest and vanilla.
- Gradually add the flour to the mixture and whisk until just combined. Gently add the blueberries.
- Scoop rounded tablespoonfuls of dough and place on the prepared baking tray, spacing about 2 cm apart.
- Bake for 12-15 minutes, until lightly golden around the edges. Cool on the baking tray for a few minutes, then transfer to a flat surface to cool completely.