The atlantic crop of blueberries is in shops at this time of year (though I’ve never grown them at home), which are bigger than the smaller variety at other times of the year. Frozen are fine – they come out the same when used in pie. I mixed a bag of frozen blueberries with cooking apples and baked a pie with vanilla custard to go with it.
Sweetcrust pastry with vanilla creme patissiere and strawberries on top. The pastry is extremely light and flaky due to the cream. It’s pretty much shortbread, so you can bake any leftover pastry and eat on it’s own.
I also made a gluten free one with crushed gluten free digestive biscuits. Instead of pastry, crush a handful of biscuits and mix with just enough melted butter to moisten. Don’t overdo the butter – it’s easy to misjudge at first and add more than needed. Once you the butter into the biscuits the mixture should hold together.
Donuts are always fun to make. These are full of fresh blueberries and coated in a blueberry glaze.
Cheesecakes are on the same level as lemon curd and custard as far as satisfaction from baking goes. They only take 10 mins of preparation and turn from raw ingredients into a delicious dessert like magic. These cupcake sized mini cheesecakes used a gluten free crust and were decorated with strawberries and blueberries to form the Union Flag (for St George’s Day on 23rd April). I didn’t sweeten the fruit, but the biscuit base and filling used enough sugar to provide sweetness.
I used gluten free digestives which didn’t seem to hold together as well during baking, but you could substitute these for regular biscuits of any type (I’ve been meaning to try gingersnaps).
This is a great way to use blueberries which includes low fat cheese so it’s not awful for your diet. Makes 8 servings.
Use up extra egg whites (from custard etc) with these. You can swap blueberries for any other type of berries.
The Atlantic crop of blueberries is in the shops at this time of year (they’re the huge ones) and they make great pies. This recipe makes enough for a 10cm and 12cm pie.
A lemon biscuit base and topping with blueberry custard in the middle. This recipe makes an 8″ square block of deliciousness. How you portion that into bars is up to you.
For a gluten free cake this was moist and had a decent texture. They were denser than with regular flour but not bad compared to most gluten free home baked cakes. I made the small cake below, which was enough to fill two 50cm spring-form tins.