What do you do with blueberries? 4 easy and inexpensive recipes

Posted by Helen 123

– On July 15, 2022 at 10:30

It’s blueberry season. A small blue fruit that goes well with different desserts! Here are four recipes to match them!

The blueberry Thrive in market stalls. Fruit has many virtues for our health. Eating blueberries in particular Cancer prevention Based on Strengthening the immune system. It will also be useful in case transit disorder. Another good point: it is one of the lowest calorie fruits! If this little fruit is eaten easily, it can also be excellent pastries. The Trendy Student reveals four recipes to make you happy.

Blueberry financiers

For 12 sponsors:

  • 200 grams of blueberries
  • 50 grams of almonds
  • 50 grams of flour
  • 90 gm powdered sugar
  • 70 gm hazelnut butter
  • 3 egg whites

Heat the butter in a saucepan over a medium heat until it becomes nutty. It should take on a light golden color and the aroma of roasted hazelnuts. Remove from heat and set aside to cool. Preheat the oven to 200 ° C (thermostat 6-7). In a large bowl, mix the ground almonds, flour, and powdered sugar. Add egg whites and mix. Strain the cooled nut butter, pour it over the dough, and mix again. Pour the mixture into molds (or other for shape), gently insert the berries and bake for 13 minutes at 200 ° C (thermostat 6/7). The financiers must be gold. Wait 5 minutes before removing the molds and letting them cool on a wire rack.

Recipe found in Marmiton

Raspberry pie

Serves 6 people:

To decorate:

  • 500 grams of blueberries
  • powdered sugar

To make the short pastries:

  • 300 grams of flour
  • 200 gm butter
  • 100gm powdered sugar
  • 2 eggs

Preheat the oven to 180 ° C (thermostat 6). For a short dough, pour the flour onto a work surface, place the shredded butter on top and crush it together, gently rubbing your hands to get a sandy mixture. Break the eggs into a bowl, add the powdered sugar and mix. Make a hole in the center of the butter and flour mixture and pour in the eggs. Gently knead between your hands, adding a little water if the mixture is too dry. Make a ball. Roll out the dough with a nail and roll it out with a previously buttered pie plate. Pierce the bottom with a fork and pre-bake the dough for 10 to 15 minutes. Garnish with blueberries and return to the oven for 20 minutes. Turn off the oven, sprinkle the cake with sugar, and leave it in the oven for 5 minutes while it is still hot.

Recipe found in Marmiton

Blueberries Clafoutis

Serves 6 people:

  • 400 grams of blueberries
  • 4 eggs
  • 100 g flour
  • 125g fine sugar
  • 1 sachet of vanilla sugar
  • 20 cl of milk
  • 20 cl of liquid cream
  • 20 grams butter
  • pinch of salt

Preheat the oven on thermostat 6 (180°C). Butter a heavy-duty porcelain dish or glass dish. Sift the flour and a pinch of salt into a large bowl. Incorporate the beaten whole eggs into the omelette. Add 100 grams of sugar. Dilute the mixture by gradually adding in the milk and cream. Mix with the paddle to get a kind of soft and thick pancake mixture. Then filter the paste by pouring it through a sieve. Pour 1 cm into the dish. Put it in the oven for 5 minutes, until the dough has softened a little. Spread the blueberries on the plate. Pour the rest of the mixture. Leave to cook for 30 to 35 minutes, until clafoutis are puffy and golden. Mix the vanilla sugar and the rest of the powdered sugar. Spray the surface of the cake as soon as it comes out of the oven. Serve, warm or cold, directly on a serving plate. You can accompany this clafoutis with a little fresh cream.

Recipe found on Current Woman

Cranberry cake

For 10 pies:

  • 100gm unmelted soft butter
  • 1 egg
  • 300 grams of flour
  • 150 grams blond sugar
  • 150 grams of blueberries
  • 180 ml milk
  • 1.5 tsp baking powder

Heat the oven to 200°C. Grease muffin tins if necessary. Mix flour, sugar and baking powder in a bowl. Add the egg and then the milk without mixing well. Add berries with a spoon. Fill the molds 3/4 full, no more because the cakes will puff up. Bake for 30 minutes. Cakes should be browned on top.

The recipe is in the Journal des femmes

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