A Taste of Blueberry Pie

Blueberry Pie - Finland

Mustikkapiirakka – Finland (Serves 4)

Wild blueberries grow abundantly in the forests of this scenic, hockey-loving country. The subtle cardamom flavour in this traditional blueberry pie is a hallmark of Nordic pastry.

 

INGREDIENTS:

1 stick (4 oz) butter, at room temperature

1/2 cup (4 oz) all-purpose flour

3/4 tsp baking powder

1/8 tsp salt

1/2 cup (4 oz) granulated sugar, halved

1/4 tsp ground cardamom

2 large eggs

1 1/4 cups (10 oz) blueberries, defrosted if frozen

1/2 cup (4 oz) sour cream

1 tsp vanilla extract

 

INSTRUCTIONS:

Preheat oven to 400˚F and grease an 8″ square cake pan.

In a food processor, combine butter, flour, baking powder, salt, half the sugar and one of the eggs. Pulse until just combined. Pour into prepared cake pan, spreading up sides. Spread blueberries evenly over batter.

In a medium bowl, beat together the sour cream, cardamom and vanilla with remaining egg and sugar until light and fluffy . Pour mixture over blueberries. Bake in preheated oven for 30 minutes or until filling is just set.

Set aside to cool for 30 minutes, then serve warm with whipped cream.

Boo-Berry Bats over Blue Moons

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Who says Halloween is only about pumpkins? Why not make a ghoulish dessert with fresh BC Blueberries? Try making these delicious dessert ‘sandWITCHes.’

Ingredients

12 oz frozen blueberries, divided (about 2 1/4 cups total)
…“ cup + 1 tbsp sugar, divided
1 tbsp cornstarch
Pinch salt
1/2 cup whipped cream cheese
2 drops red food colouring
1 drop yellow food colouring
1 loaf frozen pound cake, thawed (10.75 oz)
1 tsp confectioner’s sugar
1 tsp unsweetened cocoa powder

Directions
In a medium saucepan over high heat, bring 1/2 cup water to a boil. Add 2 cups of the blueberries; return to a boil. Cook until liquid is released from fruit, about 2 minutes.
Meanwhile, in a cup, combine …“ cup of the sugar, cornstarch and salt. Add to blueberries in saucepan, stirring constantly, until sauce thickens, about 1 minute. Spoon into a bowl; cover and chill.
In a small bowl, stir together cream cheese, the remaining 1 tablespoon sugar, and food colouring; set aside.
Cut a thin layer off the top and bottom of the pound cake. Cut the pound cake into 4 thick horizontal slices. Working with 1 slice, use a 4′ bat-shaped cookie cutter to cut out 2 bats. From the same slice, use a 1/2′ half-moon shaped cutter to cut our 4 half moons.Repeat with the remaining cake slices.
Carefully spread 4 bats and 8 moons with cream cheese mixture. Press the remaining 1/4 cup blueberries into cream cheese, covering with remaining bat and moon shapes, forming sandwiches.
In a cup, combine confectioner’s sugar and cocoa; through a strainer, lightly sprinkle over sandwiches.
Spread blueberry sauce on 4 serving plates to form a ‘sky background’. Arrange 1 bat and two moons on each plate, serve.

Serves 4

For more recipes using BC Blueberries, visit: BC Blueberry

Blueberry Bacon Bread Pudding

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It’s blueberry season, so why not head to your local supermarket’s produce department and buy BC Blueberries, supporting Canandian farmers.

More than 800 British Columbian blueberry farmers are out in the fields picking the antioxidant-rich, sweet berries.
Known as ‘nature’s candy,’ B.C. blueberries are expected to be available through until mid-October this year. Grab a handful or make a delicious Blueberry Bacon Bread Pudding.

Ingredients
5 cups French bread (6-8 thick slices) cut in 1.5′ square cubes
4 large eggs
3 large egg yolks
1 half & half 10% cream
1/3 cup maple syrup
2/3 cup butter, melted
1- 1/2 cups B.C. blueberries, fresh or frozen
1- 1/2 cups bacon (15-20 slices)

Directions

Pre-heat oven to 350 °F.

Butter a non-stick 8 x 8′ baking pan.

Cut stale bread into 1- 1/2′ cubes and set aside. To make your own stale bread, cube fresh bread and bake in oven at 150 °F for 30-60 minutes until dry.

Fry slices of bacon in a pan, let cool and cut into ¾’ pieces.

In a large bowl whisk together the eggs, egg yolks, cream, butter and maple syrup. Soak the cubed stale bread in the egg mixture for 10-20 minutes until bread absorbs the egg mixture.

Fold in the bacon and blueberries. Pour into the buttered baking pan.

Bake in a 350 °F oven for 50-65 minutes until bubbling and golden brown.

Serve with a drizzle of maple syrup.

Makes 6 – 8 portions

Visit the BC Blueberry Council for more great recipes.

Get Ready for Cinco de Mayo

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Hola Dabblers! Our margarita favorita is guaranteed to get the fiesta started.

Kimberley’s Blueberry Basil Margarita

Ingredients:
2 tablespoons (1 ounce) fresh lime juice
1 heaping teaspoon superfine sugar (optional)
1 tablespoons (1/2 ounce) Cointreau or other triple sec orange liqueur
1/4 cup (2 ounces) Reposado or preferred tequila
1/4 cup fresh blueberries
1 sprig fresh basil

To prepare:

1. Gently muddle fresh blueberries into chilled glass and set aside.

2. In a cocktail shaker, stir together lime juice and sugar until sugar partially dissolves. Add Cointreau, tequila, and 1 cup ice cubes. Shake vigorously for 30 seconds, then strain into chilled glass over blueberries. Fill glass with chipped ice. Garnish with a sprig of fresh basil.

3. Salt rim optional: Spread salt on small plate. Rub lime wedge halfway around rim and dip moistened side of glass into salt.