What cakes or puddings could I make with blueberries?

Question

What cakes or puddings could I make with blueberries?

I need a reciepe which is quick and easy, also perfect for people of all ages.

Please tell me the ingredients, how to make it (preparations) and if posible a picture. If you got it off the internet please can you give me the web address. Thank you. If you dont have any quick and easy reciepes with blueberries please can I have some for chocolate cakes or puddings please.

Thank You

Keka Keka Kiki

Answer 1

Blueberry Dumplings

1 cup all-purpose flour

1 tablespoon sugar, plus 1 1/2 cups

1 teaspoon baking powder

Pinch salt

1/2 cup (1 stick) butter, softened

1/4 cup milk

1 quart fresh or frozen blueberries

2 cups water

Vanilla ice cream or fresh cream, for serving

Stir flour, 1 tablespoon sugar, baking powder, and salt together into a medium bowl. Cut butter into dry ingredients, using a pastry cutter or fork. Add milk to form dough. Set dumpling dough aside.

In a large saucepan, combine berries, 1 1/2 cups sugar, and water and bring to a boil. Drop dumplings into hot boiling berries by the tablespoonful. Cover pot, reduce heat to low, and cook slowly for 20 to 30 minutes. Do not remove the lid before 20 minutes has passed, and do not stir dumplings. Serve warm with vanilla ice cream or fresh cream.

--Paula Dean

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Barbara's Creamy Blueberry Pie

Put 3-4 cups blueberries in a piecrust.

Mix together:

1 cup sour cream

2 eggs

1 cup sugar

1/3 cup flour

1 teas. vanilla

dash cinnamon

Pour over berries.

Mix together with fingers or fork until crumbly:

1/2 cup sugar

1/2 cup flour

4 Tbs. butter

Sprinkle over pie. Bake at 350ºF for about 55 minutes, or until crust is golden.

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Red, White and Blueberry Cheesecake Pie

Yield: 10 portions

8 sheets (about 13”x14” each) thawed phyllo dough

1/4 cup butter or margarine, melted

2 pkg cream cheese

1/2 cup sugar

1 tsp vanilla extract

2 eggs

2 cups fresh blueberries, divided

1/2 cup strawberry jelly

1 cup whipped cream or Cool Whip, optional

Preheat oven to 425ºF.

For crust:

Grease a 9-inch pie plate; set aside.

On a flat surface place 1 sheet phyllo (keep remaining phyllo covered to prevent drying out); brush with butter.  Top with another phyllo sheet; brush with butter.  Repeat with remaining phyllo and butter to make 8 layers.  Using kitchen scissors, cut layers into a 12 to 13-inch circle.  Carefully press circle into prepared pie plate; gently fan edges.  Bake until edges are just golden, 6 to 8 minutes; cool slightly on a wire rack.  Reduce oven to 350ºF.

For filling:

In a medium bowl with an electric mixer, beat cream cheese, sugar and vanilla until light and fluffy.  Add eggs; beat until well combined.  Fold in 1 cup of the blueberries.

Pour into prepared crust.  To prevent over-browning of crust, gently cover with foil the last 25 minutes of baking.  Bake until set, 40-50 min; cool completely on rack.

To serve: In a small bowl beat jelly until smooth; spread over cheese filling.  Arrange remaining blueberries on top in star shape.  Garnish with whipped cream, if desired.

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Almond Blueberry Cookies

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

1 stick (1/2 cup) unsalted butter

1 cup sugar

1 egg

1/4 to 1/3 cup whole milk

1 teaspoon almond extract

2 teaspoons lemon zest, about 1 lemon

1/2 cup chopped almonds, toasted

1 cup frozen blueberries, thawed and drained

In a medium bowl, combine flour, baking powder, and salt.

In another medium bowl, cream together the butter and sugar using a hand mixer. Add egg and beat to incorporate. Add milk, almond extract, and lemon zest.

Stir the dry ingredients into the wet ingredients. Fold in the almonds, then the blueberries. Chill the dough in the refrigerator for 30 minutes.

Preheat the oven to 375 degrees F.

Using two small spoons, dollop mix onto cookie sheets. Bake until golden brown around the edges, about 15 minutes.

Cool the cookies on a wire rack. Save in a storage container.

--Gaida DeLaurentis

Answer 2

Blueberry buckle is very quick and easy.  It reminds me of a type of coffee cake that you stir blueberries into and then top with a crumb mixture.  It is delicious.

http://www.elise.com/recipes/archives/00...

Answer 3

get a yellow boxed cake mix bought ut of the store and just use the blueberries as a topping made with  like a simple syrup its actually pretty good and not to mention kinda healthy!

1 cup water

1 cup sugar

In a medium saucepan combine sugar and water. Bring to a boil, stirring, until sugar has dissolved. Allow to cool.

after you have made the simple syrup mix in the blueberries and after that pour over the baked and cooled cake !!!

Answer 4

This recipe never fails to please - I take a box of Jiffy corn muffin mix, prepare as directed on the box, throw in about 3/4 cup of blueberries and 2 tablespoons of honey. Sprinkle the top with raw sugar (or any large-granule sugar) and a pinch of salt. Bake as directed in a round or square cake pan, slice, shmear with butter and serve!

Answer 5

Blueberry cheesecake gateau

Ingredients

255g/9oz self-raising flour

1 tsp baking powder

225g/8oz caster sugar

225g/8oz butter (softened)

4 large eggs

1 tbsp milk

For the icing and decoration

400g/14oz light soft cheese

grated zest of 2 limes and the juice of 1

110g/4oz icing sugar

225g/8oz blueberries

Method

1. Preheat the oven to 180C/350F/Gas 4. Grease a deep 18cm/7in round tin, and line the base with greaseproof paper.

2. Put the flour, baking powder, sugar, butter and eggs into a large bowl and beat with an electric mixer on slow speed until everything is mixed together. Increase the speed and whisk for 2 minutes. Stir in the milk.

3. Spoon the mixture into the tin and level the top, bake for 50-60 minutes, or until the centre of the cake springs back when lightly pressed, and the mixture is starting to come away from the sides of the tin.

4. Leave the cake in the tin for 5 minutes, then turn out on to a wire rack and leave to cool before decorating. This cake keeps in an airtight tin for 2-3 days.

5. To decorate, split into three layers.

6. Beat the cheese until soft, then beat in the lime zest, juice and icing sugar. Sandwich the cake back together with two thirds of the cheese mixture, and spread the rest on the top.

7. Arrange the blueberries in tight circles around the top of the cake, starting in the centre. Keeps for one day in the fridge.

Blueberry and ricotta pancakes

Ingredients

4 eggs, yolks and whites separated

310g/11oz ricotta

190ml/6½fl oz milk

255g/9oz plain flour

1 tsp baking powder

pinch of salt

310g/11oz blueberries

110g/4oz sugar

85g/3oz butter

extra blueberries to garnish

Method

1. Place the egg yolks, ricotta and milk in a large mixing bowl and stir to combine.

2. Sieve in the flour, baking powder and salt and mix well with the ricotta mixture.

2. Whisk the egg whites to a soft peak. Add a third of the egg whites to the ricotta mixture and stir in to loosen the mixture. Gently fold in the remaining egg whites.

3. Add one third of the blueberries to the batter and stir in.

4. Place the remaining blueberries in a small pan with the sugar and half the butter and simmer for a couple of minutes so that some of the berries have collapsed.

5. Melt the remaining butter in a frying pan and add a ladle of the batter to the pan. Once the pancake bubbles a bit, after about 1-2 minutes, turn the pancake over and cook on the other side. Repeat until all the batter is used up.

5. Serve by placing three pancakes on top of each other and drizzle some of the blueberry compôte over the pancakes and plate.

6. Finally put a scoop of crème fraîche on the pile of pancakes. Garnish with a few fresh blueberries.

Blueberry muffins

The all-American favourite, any time of the day. To ring the changes, fresh blackberries, raspberries, loganberries or mulberries can be added instead of blueberries.

Ingredients

175g/6oz rice flour

50g/2oz tapioca flour

1 tsp bicarbonate of soda

2 tsp gluten-free baking powder

1 rounded tsp xanthan gum

¼ tsp salt

150g/5oz caster sugar

60g/2½oz butter, melted and cooled

1 egg, preferably free-range, beaten

60g/2½oz buttermilk

150g/5oz fresh blueberries

12-hole muffin tin lined with paper cases

Method

1. Preheat the oven to 180C/35F/Gas 4.

2. Sift together the rice flour, tapioca flour, bicarbonate of soda, baking powder and xanthan gum in a large mixing bowl. Add the salt and sugar and mix well.

3. Whisk together the cooled melted butter, egg and buttermilk in another large bowl. Make a well in the centre of the dry ingredients and pour in the butter, egg and buttermilk mixture. Stir gently with a wooden spoon to combine and finally gently fold in the blueberries.

4. Divide the batter equally between the 12 muffin cases and bake in the oven for approximately 25 minutes or until a skewer inserted into the centre comes out cleanly. They are nicest served warm.

Apple and blueberry slump

Ingredients

450g/1lb Bramley apples

25g/1oz butter

255g/9oz blueberries

85g/3oz golden caster sugar

255g/9oz tub mascarpone

For the slump:

85g/3oz butter, cut into pieces

225g/8oz self-raising flour

50g/2oz golden caster sugar

1 lemon, zest only, finely grated

150ml/¼ pint milk

Method

Preparation:

1. Have ready a buttered 1.5 litre/2¾ pint ovenproof dish. Peel, core and thinly slice the apples.

2. Heat the butter in a frying pan, add the apples and fry the apple slices, turning occasionally for 3-4 minutes until just starting to soften. Tip into the ovenproof dish along with the blueberries and sugar, and mix lightly. Set aside.

3. Rub the butter into the flour until the mixture resembles fine crumbs, stir in the sugar and lemon zest. At this point you can leave the mixture in the bowl for several hours, covered, ready to add the milk just before you want to bake it.

On the day:

1. Preheat the oven to 200C/400F/Gas 6. Make a well in the centre of the dry mix and add the milk, lightly mixing to form a soft mixture.

2. Spoon blobs of mascarpone over the surface of the fruit, then spoon the slump mixture over the mascarpone and bake in the oven for 20-25 minutes, until the topping is risen and forms a golden craggy crust. Leave to cool for 5-10 minutes before serving.

Hope I helped

xxxx

Answer 6

I would suggest a pound cake or lemon pound cake with a blueberry sauce.  You can purchase the cake if time is very short & the sauce is just a matter of heating blueberries with a few ingredients.

Cake recipes are abundant on this website:

http://www.allrecipes.com

http://allrecipes.com/Recipe/Blueberry-S...

Best wishes

Answer 7

pie, cheese cake, muffin,  

Answer 8

Try searching foodnetwork.com

Answer 9

Blue berry pie

http://www.bbc.co.uk/food/recipes/databa...

Answer 10

blue berry pie, blue berry cheese cake, blue berry muffins....hmmm yum!!!!