• Blueberry Bread Pudding

    12 slices day-old white bread, crusts removed
    12 eggs
    1 cup fresh or frozen blueberries.
    2 cups milk
    1/3 cup maple syrup or honey
    2 x 250g cream cheese


    2 tablespoons cornflour
    1 cup water
    1 cup sugar
    1 cup fresh or frozen blueberries
    1 tablespoon butter

    Cut bread into 2cm cubes, place half in a greased baking dish. Cut cream cheese into 2cm cubes and place over bread. Top with blueberries and remaining bread. In a large bowl beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and chill overnight. Remove from refrigerator 30 minutes before baking. Cover and bake at 180ºC for 30 minutes. Uncover and bake a further 30 –35 minutes until golden brown and the middle set.

    Sauce: In a saucepan, combine sugar and cornflour, add water. Bring to boil over medium heat, boil for 3 minutes, stirring constantly. Stir in blueberries, reduce heat. Simmer 8-10 minutes or until berries have burst. Stir in butter until melted. Serve over Pudding.

  • Blueberry Cream Flan

    Prepare and bake flan pastry. Cool.

    Cream filling:

    250g sour cream
    ½ cup icing sugar
    1 teaspoon vanilla
    3 tablespoons orange juice
    2 teaspoons gelatine
    2 tablespoons cold water

    Beat sour cream, icing sugar and vanilla. Sprinkle gelatine over cold water, leave for a few minutes then add orange juice. Stand cup in hot water stirring to dissolve gelatine. Cool slightly, then beat gelatine mixture into sour cream mixture. Pour filling into cooled flan pastry and chill unto set. Top with fresh blueberries and glaze.


    1 cup blueberries
    ¼ cup water
    ¾ tablespoon gelatine
    2 tablespoons sugar

    Bring blueberries sugar and water to boil, then simmer for five minutes. Sieve. Measure ½ cup strained liquid and sprinkle gelatine over this, whisking briskly with a fork. Heat gently to make sure gelatine is dissolved. Cool. Carefully spoon a thin layer of glaze over cream filling and chill. Add even sized berries carefully over top. Spoon remaining glaze over berries. Serve with cream.

  • Blueberry Dessert Cake

    1-2 cups ripe, cubed/sliced fruit
    1 cup sugar
    1 teaspoon vanilla
    1 ¼ cups self raising flour
    150g butter
    ½ cup blueberries
    1 teaspoon baking powder
    2 large eggs
    1 tablespoon white sugar
    ¼ cup chopped walnuts/toasted almonds/toasted hazelnuts

    Choose whatever nuts best complement the fruit you are using. Toast them lightly under a grill or in oven as it heats to 180°C. As soon as the nuts are cool, chop them finely with a sharp knife, mix them with the white sugar and put aside. Melt butter until just liquid. Add the second measure of sugar, eggs and vanilla and beat until blended. Shake the flour and baking powder through a sieve, then mix in half the nut and sugar mixture. Spread the cake batter evenly in a buttered or sprayed 23-25 cm cake tin. Peel the fruit if necessary and cut into 2cm cubes or slice it. Arrange cubes at random over the mixture. Sprinkle berries over the batter too, and then sprinkle the remaining nut and sugar mixture over the fruit and berries. Bake at 180°C for about 45 minutes, until the cake has risen round the fruit and browned lightly and evenly. Sprinkle with icing sugar and serve with whipped cream. Suitable fruit includes peaches, nectarines, plums, apples, pears and kiwifruit.

  • Blueberry Filling

    Dash fruit juice
    1 level tablespoon flour
    1 heaped tablespoon icing sugar
    A few drops vanilla essence
    1 punnet of fresh blueberries or approx 1 cup frozen blueberries

    Cream first four ingredients, then add blueberries. Microwave on high for 1 ½ minutes, stir, then cook for another 1 ½ minutes. Leave to cool.

    Great in cakes, with or without cream.

  • Blueberry Icecream

    340g fresh or frozen blueberries
    150ml well-chilled evaporated milk
    2 teaspoons gelatine dissolved in 2 tablespoons hot water
    2 teaspoons sucaryl liquid

    reserve a few blueberries for decoration. Puree the remainder in a food processor or blender. Beat the milk until thick then beat in the cool gelatine mixture and the sucaryl. Fold in the blueberry puree. Pour into freezing trays without stirring. Place in freezer. Allow 2-4 hours for it to freeze completely. Allow ice cream to soften slightly in the main compartment of the refrigerator before serving.

  • Blueberry Peach Cake

    1 ¾ cups flour (unsifted)
    ½ cup milk
    1 teaspoon grated lemon rind
    1 teaspoon baking soda
    1 cup sugar
    ¼ teaspoon grated nutmeg
    ¼ teaspoon salt
    1 egg, beaten
    2 cups fresh/frozen blueberries
    ½ cup butter, melted
    3 medium fresh ripe peeled peaches, peeled and thinly sliced

    Pre-heat oven to 350°F. Grease and flour a 9-inch baking dish. To prepare crumb mixture, combine ½ cup of the flour, ¼ cup of the flour, ¼ cup of the sugar, nutmeg and 2 tablespoons of the butter in a bowl and set aside. To prepare batter, mix remaining 1 ¼ cups of flour, ½ cup sugar, baking powder, baking soda and salt in a large bowl. Add remaining melted butter, milk, egg and lemon rind; stir until just blended. Pour batter into prepared baking dish. Top with half of crumb mixture. Gently mix peaches, blueberries and remaining ¼ cup sugar in bowl; spoon evenly over crumb mixture. Sprinkle remaining crumb mixture over fruit. Bake 45 to 50 minutes. Serve warm or cool.

  • Blueberry Pecan Pudding with Blueberry Sauce

    1 cup flour
    ½ teaspoon baking soda
    75g butter
    ½ cup brown sugar
    2 eggs
    1 cup blueberries
    ¼ cup milk
    ½ cup chopped pecans

    Blueberry Sauce

    ½ cup sugar
    1 ¼ cups blueberries
    ¼ cup bourbon

    Sift flour and baking soda into a bowl. Cream butter until light and fluffy. Add eggs and beat well. Toss blueberries in flour mixture, then combine with egg mixture. Add milk and nuts. Grease a pudding basin of four-cup capacity. Pour the mixture into the basin. Secure with basin lid or a circle of baking paper cut to fit the basin rim than a cover of foil. Secure tightly with string. Stand basin on a trivet in a saucepan of boiling water to some half way up the basin. Bring to the boil then simmer for 1 ½ hours. Check the water level occasionally, topping up with more boiling water if necessary. Remove pudding from saucepan and turn out onto a warm serving dish. Serve with sauce.

    Blueberry Sauce:

    Slowly bring sugar and blueberries to the boil, stirring all the time until the sugar has dissolved. Cool. Add bourbon.

  • Blueberry Pie

    3 cups blueberries, fresh or frozen
    ¾ cup plain flour
    ¼ cup milk
    1 teaspoon cinnamon
    ¼ teaspoon vinegar
    ¼ cup sugar
    3 rounded tablespoons red jam
    3 tablespoons flour
    75g butter, cubed
    ½ teaspoon baking powder

    Put flour, baking powder and butter in to a food processor. Using pulse button, cut butter coarsely, then add mixed milk and vinegar slowly until mixture forms dough. Do not over mix. Cut ball of dough in two. Roll each half thinly, to form a 25cm circle. Line a 20 cm sponge sandwich tin with one circle and cut remaining circle into 10 strips. To prepare filling, heat jam until liquid, then stir in remaining ingredients and pile coated berries in to uncooked crust. Dampen pastry edges with water. Arrange pastry strips in a lattice pattern over filling, cut off pastry 2 cm beyond rim of dish, then turn in edges, enclosing ends of strips. Decorate pastry outer edge, then bake at 210°C, until pastry is golden brown, 25-40 minutes. Serve warm.

  • Blueberry Smoothie #1

    1 cup low-fat vanilla ice cream
    1 cup fresh or frozen blueberries (do not thaw)
    ½ cup light peaches
    ½ cup unsweetened pineapple juice
    ¼ cup low-fat vanilla yoghurt

    Place all ingredients in blender. Cover and mix until smooth, about 30-45 seconds.

  • Blueberry Sour Cream Cake

    1 cup flour
    ½ cup sugar
    1 egg
    ½ cup butter (softened)
    1 teaspoon vanilla essence
    1 ½ teaspoon baking powder

    Combine ingredients, mix thoroughly and spread in greased 25cm, loose bottom baking pan. Sprinkle 3 cups blueberries evenly over mixture.


    2 cups Sour cream
    ½ cup sugar
    2 egg yolks
    1 teaspoon vanilla

    Combine and mix together well. Pour over the berries. Bake for 1 hour at 180ºC or until custard topping is firm. Makes a good dessert also.

  • Blueberry Streusel Treats

    1 ½ cups flour
    ½ cup milk
    2 teaspoons baking powder
    ½ cup sugar
    1 egg
    1 ½ cups blueberries, fresh or frozen
    1 teaspoon vanilla
    ½ teaspoon salt
    4 tablespoons butter or margarine

    Streusel topping

    ¼ teaspoon cinnamon
    2 tablespoons butter/margarine
    ¼ cup chopped walnuts
    2 tablespoons brown sugar

    Sift flour, baking powder and salt together. In a large bowl, cream butter with sugar until fluffy. Beat in egg with vanilla. Stir in flour mixture alternatively with milk. Fold in blueberries. Spoon into muffin tin, filling each about two thirds full.

    Topping: In a small saucepan melt butter. Remove from heat, stir in brown sugar, cinnamon and walnuts. Sprinkle streusel topping over muffins. Bake in preheated hot oven (400°F) for 20 minutes or until tops spring back when lightly pressed with fingertip. Remove from pan, cool on wire rack.

  • Blueberry Topped Cheesecake


    50g butter
    1 cup biscuit crumbs


    2 x 250g pots cream cheese
    250g pot cottage cheese
    1 cup sugar
    3 eggs
    ¼ cup lemon juice


    425g can Blueberries in syrup
    1 tablespoon cornflour

    Base: Melt the butter in the saucepan. Add biscuit crumbs, mixing well. Press biscuit mixture onto the base of a 20cm spring form tin. Refrigerate while preparing filling

    Cheesecake: Place cream cheese, cottage cheese, sugar, eggs and lemon juice into the bowl of a food processor. Process until smooth. Pour into prepared base. Bake at 180ºC for 40 minutes or until set. Leave cheesecake in oven with oven door slightly open until cool.

    Topping: Put undrained blueberries in saucepan, reserving ¼ cup of blueberry syrup. Mix cornflour to a smooth paste with the reserved syrup and add to saucepan. Heat gently, stirring constantly until mixture boils and thickens. Spoon topping over the cheesecake then refrigerate until set. When ready to serve, un-mould onto a serving plate.

  • Chocolate and Blueberry Microwave Pudding

    430g blueberries
    100g butter, softened
    75g sugar
    vanilla extract
    2 tablespoons cocoa
    90g plain flour
    2 eggs
    1 teaspoon baking powder
    pinch salt
    4 tablespoons milk


    170ml water
    125g soft brown sugar
    2 tablespoons cocoa
    ½ teaspoon grated orange rind
    2 tablespoons brandy or orange juice

    Grease a 1.5 litre microwave ring cake tin and pour in blueberries. Cream butter and sugar until light and fluffy. Add eggs and a few drops of vanilla extract and beat again. Sift dry ingredients and add to creamed mixture, alternating with the milk. Spoon mixture over blueberries.

    Sauce: Combine ingredients in microwave on high for 2 minutes. Stir to dissolve sugar and pour over pudding mixture. Microwave on 70% for 10–12 minutes and leave to stand for 10 minutes before serving.

  • Iced Lemon and Blueberry Mousse

    Lemon Mousse:

    1 ½ teaspoons gelatine
    ½ cup strained lemon juice
    ¼ teaspoon salt
    240ml cream, softly whipped
    1/3 cup castor sugar
    3 eggs, separated
    finely grated zest of 1 lemon

    Dissolve the gelatine in the lemon juice according to instructions on the packet. Cool to a syrupy consistency but don’t allow it to set. Beat the egg yolks with half the sugar until the mixture is thick and pale. Stir the gelatine mixture and zest into the yolks and set aside. Beat the whites with the salt until they foam. Slowly add the remaining sugar and beat until they form stiff peaks. Whisk ¼ of the whites into the lemon mixture to lighten it then gently fold in the remainder. When they are partially folded in add the whipped cream and fold this through as well. Place in a tightly sealed container (an old ice cream container is ideal) in the freezer. Freeze at least overnight, and up to 5 days. (can be stored tightly covered in the freezer for five days).


    1 tablespoon water
    1 teaspoon finely grated lemon zest
    3 teaspoons lemon juice
    1/3 – ½ cup sugar
    ¼ cup kirsch
    2 punnets blueberries

    Place the water, zest, lemon juice and sugar (taste the blueberries and add more sugar if they are not very sweet) in a large heavy-based saucepan over medium heat, stir only until sugar dissolves. Bring to boil, then reduce heat to low and add the kirsch and blueberries. Simmer for 5 minutes (do not allow to boil), stirring carefully from time to time. The gentle cooking and stirring are necessary to avoid breaking up the berries too much. Remove from heat and leave to cool. Refrigerate in a tightly covered container until ready to use. (can be stored in the fridge for three days). A few hours before serving chill 6 tall glasses or goblets in the freezer. When ready to serve, place alternate layers of berries with a little of their juice, and mousse into each glass. Press down gently so no air holes form. Repeat layering until glass is filled. Finish with a scoop of berries. The glasses can be returned to the freezer at this time for a few hours, however, remove from freezer about five minutes before eating. Alternatively you could scoop the mousse into a shallow bowl and spoon the berries over the top.

  • Riccotta Blueberry Pie

    1 x approx 23cm sweet short pastry shell (ready unrolled, unbaked)
    ¾ cup sugar
    500g frozen or fresh blueberries
    1 ½ tablespoons arrowroot
    1 teaspoon each grated lemon rind and lemon juice
    ¼ cup light cream
    1 teaspoon ground cinnamon
    1 egg, separated
    200g Bouton d’or Ricotta

    Preheat oven to 190ºC. Place blueberries in a bowl with ½ cup sugar, arrowroot and cinnamon and stand for 15 minutes. Place ricotta in a food processor with cream, lemon rind, juice, egg yolk and remaining sugar. Process until smooth. Beat egg white until stiff and fold into cheese mixture. Place blueberries on the base of the pie shell and top with cheese. Bake at 190ºC for 15 minutes then reduce heat and bake for about 45 minutes until set. Serve warm or cold.

  • Summer Pudding

    Line a pudding basin with day-old white bread, crusts removed, and also cut two circles of bread, one for half way up the basin, another for a lid. Heat 250g blueberries and 250g blackberries with about 125g sugar until just simmering. Cool. Stir 250g raspberries into the cooled fruit. Put just under half the fruit mixture into the lined basin, fit in the smaller bread circle, pour in the rest of the fruit then cover with bread lid. Put a saucer or small plate on top, weight it and leave overnight in the fridge.

    Un-mould the pudding (put a plate over it then turn it upside down).

    This is wonderful with raspberry sauce: Puree raspberries then sieve them and stir in a little sugar and lemon juice. You can use the sauce to coat parts of the bread that the juice has not reached. Serve with cream.