Blueberry Desserts
Blueberries are not only great tasting, they're healthy for us, too. So the fact that they can be used in wonderful Blueberry Desserts is a great bonus.
Here are six yummy blueberry desserts to check out, including Blueberry Lattice Pie and Lemon Blueberry Sorbet. Enjoy!
BLUEBERRY CRISP
This is from the infamous long-since-forgotten emailing list.
Serves: 4-6; Preparation time: 15 Minutes
Ingredients (use vegan versions)
4 cups frozen blueberries
juice from one lemon
3/4 cup of vegan brown sugar
1/2 cup of flour
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
4 tablespoons vegan margarine/butter
3/4 cup oats
3/4 cup granola
Directions
Preheat oven to 375.
Put frozen blueberries at the bottom of baking dish. Sprinkle on lemon juice.
Mix all dry ingredients together in bowl. Make sure vegan margarine/butter substitute is cold. Cut up butter into small cubes and use fork to combine with dry mixture. It will be crumbly when combined.
Sprinkle crumbly mixture on top of blueberries and put in oven for 25-30 minutes.
This is AWESOME served with soy ice cream.
LIKE STARBUCKS BLUEBERRY RASPBERRY SCONES
This is from the infamous long-since-forgotten emailing list.
Serves: 6-7 scones; Preparation time: 30 min
Ingredients
1-3/4 cups all purpose flour
3/4 cup quick oats
1/2 teaspoon baking soda
2 teaspoon baking powder
dash of salt
3/4 cup vegan sugar of choice
1/2 cup (1 stick) vegan margarine/butter
2 tablespoons lemon juice
1/2 cup soymilk or rice milk
1 cup fresh or frozen blueberries/raspberies
Directions
Preheat oven to 400 degrees. Grease cookie sheet lightly with butter or oil.
In large bowl, combine flour, oats, baking soda, baking powder and dash of salt. Add in vegan sugar, butter (softened), lemon juice, and soymilk and mix until just combined.
Stir in blueberries and/or raspberries LAST and gently mix. Do not over mix!
(Over mixing dough with berries can cause your scone to have a dullish purple/gray hue rather than a warm buttery color.)
Drop dough into 6-7 circular clumps on cookie sheet and bake for 10-15 minutes, or until lightly browned on top.
They look and taste just like the fruit scones from Starbucks!!
BLUEBERRY BANANA CAKE
This comes from Carroll Pellegrinelli, who wrote for The Spruce Eats. Carroll wrote, "Whether you overbought at the farm stand or your fruit is ripening quicker than you can eat it, this blueberry banana cake is the perfect way to use up the produce and enjoy something sweet. What is great about this recipe is that there are more bananas and blueberries in the batter than flour and sugar, which makes it not only extra fruity and delicious, but also a healthy breakfast, dessert, or snack.
"This cake was made in a cathedral bundt cake pan, but you can use any bundt, cake, or loaf pan."
Prep Time: 20 minutes; Cook Time: 50 minutes; Total Time: 70 minutes; Yield: 16 slices (16 servings)
Ingredients
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter (softened)
3/4 cup sugar
3 large eggs (at room temperature)
1 teaspoon vanilla extract
4 bananas (very ripe, mashed)
1 cup blueberries (rinsed and dried)
Directions
Gather the ingredients.
Preheat the oven to 350 F. Grease and flour the cake pan.
Combine the flour, baking soda, and salt in a large bowl with a wire whisk. Set aside.
Cream together the butter and sugar. Add the eggs and vanilla. Beat until well combined.
Add the butter mixture to the flour mixture. Combine until just mixed.
Fold in the bananas and blueberries.
Carefully pour the batter into the prepared pan.
Bake for 50 minutes or until a cake tester comes out clean.
Tips
This recipe is somewhat simple, but there are a few tips you should keep in mind to ensure your banana blueberry cake is a success:
First, it is important that the butter and eggs be at room temperature so they both mix into the batter uniformly.
You also want to make sure that the bananas are nice and ripe; the goal is to have them blend into the batter versus remain in chunks. Bananas with almost black skins are ideal.
To achieve the creamiest texture, mash the ripe bananas with a mixer until they are a thick puree. You can use frozen bananas as well, just remember to thaw first.
When it comes to the blueberries, you need completely dry them before adding to the batter. Introducing water to the batter will result in a soggy cake.
This recipe can be baked in a bundt pan, loaf pan, or muffin tins. Just be sure to adjust the cooking times (muffins will take about half the time).
Recipe Variations
Whether you add or sub out ingredients in this cake, there are a few twists on this recipe that are sure to please. If your family is a fan of nuts, adding walnuts to the batter—or sprinkled on top—brings a nice crunch to the cake.
And, chances are, the kids won't object to a few chocolate chips.
You can elevate the cake by layering on a streusel topping before baking, which will create a sweet, crispy outer crust.
BLUEBERRY COBBLER
This was posted on the Vegetarian Times web site on MAY 1, 2017, and is from the June 2016 issue (page 35). It begins, “You can mix and match fruits for different fillings.”
Makes 4 servings. This can be viewed online by clicking here.
Note: The website was missing part of two of the topping ingredients (the “2 Tbs. sugar, plus more for sprinkling, if desired” and “1 cup full-fat canned coconut milk, plus 2 Tbs. for brushing top”). Fortunately, I had a June 2016 issue of Vegetarian Times next to me when I pulled this up from the website.
Ingredients
Filling
1/2 cup sugar
3 Tbs. cornstarch
1⁄8 tsp. salt
6 cups (2 lbs.) blueberries, fresh or frozen and thawed
1 tsp. melted margarine or coconut oil, optional
Topping
1/2 cup white or brown rice flour
1/2 cup sorghum or oat flour
1/2 cup tapioca starch
1/4 cup cornstarch or potato starch
2 Tbs. sugar, plus more for sprinkling, if desired
1 Tbs. baking powder
1/2 tsp. salt
1 cup full-fat canned coconut milk, plus 2 Tbs. for brushing top
3 Tbs. turbinado sugar
Preparation
Preheat oven to 375˚F.
To make Filling: Whisk together sugar, cornstarch, and salt in large bowl. Add blueberries and margarine or oil, and stir to coat. Set aside.
To make Topping: Whisk together rice flour, sorghum or oat flour, tapioca starch, cornstarch or potato starch, sugar, baking powder, and salt in large bowl. Stir in coconut milk. Let stand 10 minutes, until dough firms into spongy consistency.
Spread Filling in 2-1/2- to 3-quart baking dish. Scoop 1/4 -cup dollops of Topping over Filling with ice-cream scoop, leaving space between each dollop. Brush dollops with coconut milk; sprinkle Topping with turbinado sugar. Bake 1 hour, or until Filling is thick and bubbly and Topping is golden brown. Cool 15 minutes before serving. Serve warm.
LEMON BLUEBERRY SORBET
This is from the infamous long-since-forgotten emailing list. Yield: 4 servings.
This begins, “Lemon verbena enhances the lemon flavor of this blueberry sorbet. The rum is optional. The recipe calls for frozen blueberries, so you can make it year-round.”
Ingredients
2/3 cup granulated sugar
1/3 cup whole lemon verbena leaves
1 bag frozen blueberries (14 to 16 ounces)
1/3 cup fresh lemon juice
2 Tablespoons lemon-flavored rum (optional)
Directions
Put sugar & lemon verbena in food processor & process 30 seconds. Add frozen blueberries & process 1 minute.
With the processor on, pour lemon juice & rum, if using, through feed tube; process until smooth.
Serve sorbet immediately, or transfer to a covered bowl & keep in freezer (soften slightly before serving, if necessary).
BLUEBERRY LATTICE PIE
This is from Molly O’Neill, also in The New York Times cooking enewsletter. Molly wrote, “Here's a showstopper of a summer pie if there ever was one. In this recipe that came to The Times in 1995, a generous pile of blueberries is tossed with sugar, cinnamon and orange zest then baked in a butter-shortening crust until the filling is bubbly and the crust golden brown. Don't be intimidated by the lattice top. Just take your time, and do your best. No matter what it looks like, it'll taste delicious.”
Yield: 8 servings; Time: 2 hours 30 minutes
This was featured in “On Blueberry Hill”, and can be viewed online at https://cooking.nytimes.com/recipes/9290-blueberry-lattice-pie.
Also, check out “How to Make a Pie Crust,” by Melissa Clark. Very helpful!
Ingredients
The Crust:
2-1/2 cups all-purpose flour
2 teaspoons plus 2 tablespoons sugar
2 teaspoons kosher salt
1/2 cup cold unsalted butter, cut in small pieces
6 tablespoons cold vegetable shortening
6 to 8 tablespoons ice water
1 egg, beaten with 1 teaspoon water
The Filling:
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup all-purpose flour
1 teaspoon grated orange zest
6 cups fresh blueberries, cleaned
Preparation
To make the crust, combine the flour, 2 teaspoons of sugar and salt in a large bowl. Use your fingers to rub in the butter and shortening until the mixture resembles coarse meal. Gradually and lightly mix in just enough ice water so the dough can be gently pressed into a ball. Flatten into a disk, wrap in plastic and refrigerate for 1 hour.
To make the filling, preheat the oven to 400 degrees. Combine the sugar, cinnamon, flour and orange zest. Place the blueberries in a large bowl and toss with the sugar mixture.
Divide the dough in half and roll out 1 piece on a lightly floured surface and fit into a 9-inch pie plate. Place the filling in the dish. Roll out the remaining dough, cut 1/2-inch-wide strips and weave into a lattice top. Seal, trim and crimp the edges. Brush the top pastry with the egg wash and sprinkle it with the remaining sugar.
Bake for 30 minutes. Reduce temperature to 325 and bake until crust is browned and filling is set, about 20 minutes longer. Cool on a rack. Cut into wedges and serve.
Here are six yummy blueberry desserts to check out, including Blueberry Lattice Pie and Lemon Blueberry Sorbet. Enjoy!
BLUEBERRY CRISP
This is from the infamous long-since-forgotten emailing list.
Serves: 4-6; Preparation time: 15 Minutes
Ingredients (use vegan versions)
4 cups frozen blueberries
juice from one lemon
3/4 cup of vegan brown sugar
1/2 cup of flour
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
4 tablespoons vegan margarine/butter
3/4 cup oats
3/4 cup granola
Directions
Preheat oven to 375.
Put frozen blueberries at the bottom of baking dish. Sprinkle on lemon juice.
Mix all dry ingredients together in bowl. Make sure vegan margarine/butter substitute is cold. Cut up butter into small cubes and use fork to combine with dry mixture. It will be crumbly when combined.
Sprinkle crumbly mixture on top of blueberries and put in oven for 25-30 minutes.
This is AWESOME served with soy ice cream.
LIKE STARBUCKS BLUEBERRY RASPBERRY SCONES
This is from the infamous long-since-forgotten emailing list.
Serves: 6-7 scones; Preparation time: 30 min
Ingredients
1-3/4 cups all purpose flour
3/4 cup quick oats
1/2 teaspoon baking soda
2 teaspoon baking powder
dash of salt
3/4 cup vegan sugar of choice
1/2 cup (1 stick) vegan margarine/butter
2 tablespoons lemon juice
1/2 cup soymilk or rice milk
1 cup fresh or frozen blueberries/raspberies
Directions
Preheat oven to 400 degrees. Grease cookie sheet lightly with butter or oil.
In large bowl, combine flour, oats, baking soda, baking powder and dash of salt. Add in vegan sugar, butter (softened), lemon juice, and soymilk and mix until just combined.
Stir in blueberries and/or raspberries LAST and gently mix. Do not over mix!
(Over mixing dough with berries can cause your scone to have a dullish purple/gray hue rather than a warm buttery color.)
Drop dough into 6-7 circular clumps on cookie sheet and bake for 10-15 minutes, or until lightly browned on top.
They look and taste just like the fruit scones from Starbucks!!
BLUEBERRY BANANA CAKE
This comes from Carroll Pellegrinelli, who wrote for The Spruce Eats. Carroll wrote, "Whether you overbought at the farm stand or your fruit is ripening quicker than you can eat it, this blueberry banana cake is the perfect way to use up the produce and enjoy something sweet. What is great about this recipe is that there are more bananas and blueberries in the batter than flour and sugar, which makes it not only extra fruity and delicious, but also a healthy breakfast, dessert, or snack.
"This cake was made in a cathedral bundt cake pan, but you can use any bundt, cake, or loaf pan."
Prep Time: 20 minutes; Cook Time: 50 minutes; Total Time: 70 minutes; Yield: 16 slices (16 servings)
Ingredients
1-1/4 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1/2 cup unsalted butter (softened)
3/4 cup sugar
3 large eggs (at room temperature)
1 teaspoon vanilla extract
4 bananas (very ripe, mashed)
1 cup blueberries (rinsed and dried)
Directions
Gather the ingredients.
Preheat the oven to 350 F. Grease and flour the cake pan.
Combine the flour, baking soda, and salt in a large bowl with a wire whisk. Set aside.
Cream together the butter and sugar. Add the eggs and vanilla. Beat until well combined.
Add the butter mixture to the flour mixture. Combine until just mixed.
Fold in the bananas and blueberries.
Carefully pour the batter into the prepared pan.
Bake for 50 minutes or until a cake tester comes out clean.
Tips
This recipe is somewhat simple, but there are a few tips you should keep in mind to ensure your banana blueberry cake is a success:
First, it is important that the butter and eggs be at room temperature so they both mix into the batter uniformly.
You also want to make sure that the bananas are nice and ripe; the goal is to have them blend into the batter versus remain in chunks. Bananas with almost black skins are ideal.
To achieve the creamiest texture, mash the ripe bananas with a mixer until they are a thick puree. You can use frozen bananas as well, just remember to thaw first.
When it comes to the blueberries, you need completely dry them before adding to the batter. Introducing water to the batter will result in a soggy cake.
This recipe can be baked in a bundt pan, loaf pan, or muffin tins. Just be sure to adjust the cooking times (muffins will take about half the time).
Recipe Variations
Whether you add or sub out ingredients in this cake, there are a few twists on this recipe that are sure to please. If your family is a fan of nuts, adding walnuts to the batter—or sprinkled on top—brings a nice crunch to the cake.
And, chances are, the kids won't object to a few chocolate chips.
You can elevate the cake by layering on a streusel topping before baking, which will create a sweet, crispy outer crust.
BLUEBERRY COBBLER
This was posted on the Vegetarian Times web site on MAY 1, 2017, and is from the June 2016 issue (page 35). It begins, “You can mix and match fruits for different fillings.”
Makes 4 servings. This can be viewed online by clicking here.
Note: The website was missing part of two of the topping ingredients (the “2 Tbs. sugar, plus more for sprinkling, if desired” and “1 cup full-fat canned coconut milk, plus 2 Tbs. for brushing top”). Fortunately, I had a June 2016 issue of Vegetarian Times next to me when I pulled this up from the website.
Ingredients
Filling
1/2 cup sugar
3 Tbs. cornstarch
1⁄8 tsp. salt
6 cups (2 lbs.) blueberries, fresh or frozen and thawed
1 tsp. melted margarine or coconut oil, optional
Topping
1/2 cup white or brown rice flour
1/2 cup sorghum or oat flour
1/2 cup tapioca starch
1/4 cup cornstarch or potato starch
2 Tbs. sugar, plus more for sprinkling, if desired
1 Tbs. baking powder
1/2 tsp. salt
1 cup full-fat canned coconut milk, plus 2 Tbs. for brushing top
3 Tbs. turbinado sugar
Preparation
Preheat oven to 375˚F.
To make Filling: Whisk together sugar, cornstarch, and salt in large bowl. Add blueberries and margarine or oil, and stir to coat. Set aside.
To make Topping: Whisk together rice flour, sorghum or oat flour, tapioca starch, cornstarch or potato starch, sugar, baking powder, and salt in large bowl. Stir in coconut milk. Let stand 10 minutes, until dough firms into spongy consistency.
Spread Filling in 2-1/2- to 3-quart baking dish. Scoop 1/4 -cup dollops of Topping over Filling with ice-cream scoop, leaving space between each dollop. Brush dollops with coconut milk; sprinkle Topping with turbinado sugar. Bake 1 hour, or until Filling is thick and bubbly and Topping is golden brown. Cool 15 minutes before serving. Serve warm.
LEMON BLUEBERRY SORBET
This is from the infamous long-since-forgotten emailing list. Yield: 4 servings.
This begins, “Lemon verbena enhances the lemon flavor of this blueberry sorbet. The rum is optional. The recipe calls for frozen blueberries, so you can make it year-round.”
Ingredients
2/3 cup granulated sugar
1/3 cup whole lemon verbena leaves
1 bag frozen blueberries (14 to 16 ounces)
1/3 cup fresh lemon juice
2 Tablespoons lemon-flavored rum (optional)
Directions
Put sugar & lemon verbena in food processor & process 30 seconds. Add frozen blueberries & process 1 minute.
With the processor on, pour lemon juice & rum, if using, through feed tube; process until smooth.
Serve sorbet immediately, or transfer to a covered bowl & keep in freezer (soften slightly before serving, if necessary).
BLUEBERRY LATTICE PIE
This is from Molly O’Neill, also in The New York Times cooking enewsletter. Molly wrote, “Here's a showstopper of a summer pie if there ever was one. In this recipe that came to The Times in 1995, a generous pile of blueberries is tossed with sugar, cinnamon and orange zest then baked in a butter-shortening crust until the filling is bubbly and the crust golden brown. Don't be intimidated by the lattice top. Just take your time, and do your best. No matter what it looks like, it'll taste delicious.”
Yield: 8 servings; Time: 2 hours 30 minutes
This was featured in “On Blueberry Hill”, and can be viewed online at https://cooking.nytimes.com/recipes/9290-blueberry-lattice-pie.
Also, check out “How to Make a Pie Crust,” by Melissa Clark. Very helpful!
Ingredients
The Crust:
2-1/2 cups all-purpose flour
2 teaspoons plus 2 tablespoons sugar
2 teaspoons kosher salt
1/2 cup cold unsalted butter, cut in small pieces
6 tablespoons cold vegetable shortening
6 to 8 tablespoons ice water
1 egg, beaten with 1 teaspoon water
The Filling:
1/2 cup sugar
1/2 teaspoon ground cinnamon
1/4 cup all-purpose flour
1 teaspoon grated orange zest
6 cups fresh blueberries, cleaned
Preparation
To make the crust, combine the flour, 2 teaspoons of sugar and salt in a large bowl. Use your fingers to rub in the butter and shortening until the mixture resembles coarse meal. Gradually and lightly mix in just enough ice water so the dough can be gently pressed into a ball. Flatten into a disk, wrap in plastic and refrigerate for 1 hour.
To make the filling, preheat the oven to 400 degrees. Combine the sugar, cinnamon, flour and orange zest. Place the blueberries in a large bowl and toss with the sugar mixture.
Divide the dough in half and roll out 1 piece on a lightly floured surface and fit into a 9-inch pie plate. Place the filling in the dish. Roll out the remaining dough, cut 1/2-inch-wide strips and weave into a lattice top. Seal, trim and crimp the edges. Brush the top pastry with the egg wash and sprinkle it with the remaining sugar.
Bake for 30 minutes. Reduce temperature to 325 and bake until crust is browned and filling is set, about 20 minutes longer. Cool on a rack. Cut into wedges and serve.
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