The perfectly easy blueberry desserts ever you need to make

Blueberries can be quite a costly ingredient, which is why, to make blueberry desserts, you need a foolproof recipe. Guess what? We have not one, but three easy recipes from two different cakes to one cookie recipe, all featuring fresh blueberries whose ingredients you can easily substitute for a healthier dessert recipe.

1.Blueberry Loaf Cake(Serves 8)

Ingredients

• 190 gm all-purpose flour
• 100 gm granulated sugar
• 2 tsp baking powder
• ½ tsp salt
• 180 ml milk
• 60 ml vegetable oil
• 1 egg
• ½ tsp vanilla extract
• 225 gm blueberries
• 1 tbsp sugar

Instructions

1. Set your oven to preheat at 175°C. Then take an 8-inch loaf pan and grease it thoroughly. Dust it with flour, invert, and tap to get rid of the excess.
• Take a big bowl, and add flour, sugar, baking powder, and salt. Mix and set aside.
• Take a separate bowl, and pour milk, vegetable oil, crack in the egg, and vanilla extract, mixing until combined.
• Pour the flour mixture into the milk bowl and mix, just until the batter comes together. Take care not to overmix.
• Rinse the blueberries and pat them dry. Toss them with a teaspoon of flour to coat lightly. Fold them into your batter.
• Transfer the batter to the loaf pan, then sprinkle sugar evenly over the top.
• Bake the loaf for 60-70 minutes, until a toothpick inserted into the center comes out clean.
• Once baked, remove the pan from the oven and let it cool on a wire rack for 15 minutes.
• Carefully remove the loaf from the pan and place it on the cooling rack.
• Allow the loaf to cool completely before slicing and serving.

2.Blueberry Cookies(Makes 20 cookies)

Ingredients

For the crumble topping:

• 65 gm all-purpose flour
• 100 gm granulated sugar
• 55 gm butter, melted
• For the Cookies:
• 115 gm butter, softened
• 110 gm packed light brown sugar
• 100 gm granulated sugar
• 45 ml milk
• 1 tsp vanilla extract
• 200 gm all purpose flour
• 1 tsp baking soda
• 1 tbsp cornstarch
• ¼ tsp salt
• 185 gm fresh blueberries

Instructions

1. Begin by preparing the crumble topping. In a small bowl, mix the flour and sugar. Add the melted vegan butter and stir until you have a crumbly mixture. Place this in the refrigerator while you make the cookie dough.
2. Preheat your oven to 175°C. Line your baking sheets with parchment paper or lightly grease them.
3. In a large mixing bowl, use an electric mixer to cream together the softened vegan butter, brown sugar, and granulated sugar until smooth and creamy.
4. Add the soy milk and vanilla extract to the butter-sugar mixture. Beat until the mixture becomes fluffy and well combined.
5. In a separate bowl, whisk together the flour, baking soda, cornstarch, and salt.
6. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
7. Gently fold the fresh blueberries into the dough.
8. Using a cookie scoop or spoon, portion out about 1 1/2 tablespoons of dough for each cookie onto your prepared baking sheets.
9. Slightly flatten each cookie dough ball to create a surface for the crumble topping.
10. Take the crumble topping from the refrigerator and generously sprinkle it over each cookie, gently pressing it into the dough.
11. Place the cookies in the preheated oven and bake for 12-15 minutes. They're done when the edges are just barely turning golden.
12. Once baked, remove the cookies from the oven and let them cool completely on the baking sheet before serving.

3.Blueberry Dump Cake(Makes 10 servings)

Ingredients

• 600 gm blueberries
• 1 tbsp lemon zest
• 85 gm blueberry gelatin
• 1 box (about 450 gm) cake mix
• 115 gm unsalted butter, melted
• 240 ml water

Instructions

1. Preheat the oven to 180°C.
2. Then take a 9x13-inch baking dish and arrange the blueberries evenly across the bottom. Sprinkle the lemon zest over the blueberries.
3. Open the box of blueberry gelatin and sprinkle the dry powder evenly over the blueberries. Do not stir.
4. Next, take the dry cake mix and sprinkle it evenly over the gelatin-covered blueberries. Again, do not stir.
5. Melt the butter in the microwave or a saucepan and drizzle it as evenly as possible over the cake mix layer.
6. Pour the water over everything in the dish. Resist the urge to stir – the layers should remain separate. Place the dish in your preheated oven, uncovered.
7. Bake for approximately 55 minutes. You'll know it's done when the top layer is golden brown.
8. Once baked, remove from the oven and let it cool slightly before serving.