Tag Archives: blueberries

Rustic blueberry tart

Who doesn’t love decadent sweet treats ? Choc Chip Uru’s wonderful blog Go Bake Yourself is pretty much full of chocolately goodness and it’s always such a delight to visit and escape in all that sugary goodness. Everyone should take a peek into her happy happy life at least once (I challenge you not to go back after one visit) – I can guarantee if you are having a bad day you’ll feel better after.

And guess who was lucky enough to be able to write a guest post ? Yes, yours truly ! You can check the post on Uru’s blog and I’m reposting it here because I actually really love this tart 🙂

Ingredients serves four
  1. 75g unsalted butter – melted
  2. 90g caster sugar
  3. 80 ground almonds
  4. 1/2 tsp vanilla extract (or vanilla paste)
  5. pinch salt
  6. 1 sheet of puff pastry
  7. handful of blueberries (I use frozen but you can use fresh)
  8. additional sugar for sprinkling
  9. Optional: clotted cream or good vanilla ice-cream to serve
Method
  1. Mix together the sugar, ground almonds, vanilla and salt
  2. Add the melted butter and mix well to combine
  3. Take the sheet of puff pastry and cut into quarters
  4. Lightly score about 1cm around the edges using the edge of a pointed knife
  5. Spread the almond mixture evenly over the pastry within the scored area
  6. Place the blueberries on the almond mixture
  7. Bake in a hot oven (200C) for 15-20 minutes until the puff pastry and almond mix are golden brown
  8. Serve hot with a dollop of cream or good vanilla ice-cream

Blueberriest Muffins

Great recipe.  ‘Nuff said.

Makes 1 dozen muffins – via cookstr

Ingredients

  • 3 cups all purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • 125g unsalted butter, melted
  • 3 large eggs
  • ¾ cup milk
  • Grated zest and juice of 1 lemon
  • 2 ½ cups fresh or frozen blueberries

Directions

1. Preheat the oven to 180 degrees C.

2. Line 12 large muffin cups with paper liners and spray the top part of the pan lightly with vegetable oil spray.

3. Combine or sift together the flour, sugar, baking powder, salt, and cinnamon in a large bowl.

4. Whisk together the butter, eggs, milk, lemon zest, and lemon juice in a separate bowl until well combined.

5. Place 1 cup of the blueberries in the bowl of a food processor fitted with the metal blade and pulse several times until coarsely chopped. Stir the chopped berries into the egg mixture.

6. Add the egg mixture to the flour mixture and stir just until the dry ingredients are moist and blended. Do not overmix. Fold in the remaining whole blueberries. Scoop the batter into the prepared muffin pan with a large ice cream scoop (1/3-cup scoop). The batter will come to the top of the paper liner or pan.

7. Bake 25 to 30 minutes, until lightly golden brown and a toothpick inserted in the center of a muffin comes out clean.

8. Remove from the oven and cool for 5 minutes. Turn the muffins out of the pan and enjoy !

9. Taste great toasted in the morning for breakfast !

Variations: Substitute raspberries, blackberries, or strawberries for some of the blueberries for a mixed-berry muffin.

If using frozen blueberries, use them while they are still frozen; it helps hold the shape of the muffin (otherwise, the batter will become too watery).