Emily Richards' blueberry recipes
Published Friday, July 28, 2017 1:04PM EDT
Last Updated Friday, July 28, 2017 1:18PM EDT
Balsamic Blueberry Compote
This compote is perfect to serve with your favourite roast or alongside a cheese platter for a twist.
Makes 1 1/2 cups (375 mL).
1 tbsp (15 mL) canola oil
1 shallot, finely chopped
2 cloves garlic, minced
3 cups (750 mL) fresh Ontario blueberries
3 tbsp (45 mL) aged balsamic vinegar
Pinch each salt and fresh ground pepper
In a saucepan, heat oil over medium heat and cook shallot, garlic and blueberries, stirring often for 5 minutes or until softened. Add vinegar; cover and reduce heat to medium-low for 5 minutes. Remove lid and stir salt and pepper. Cook for 3 minutes or until thickened slightly. Let cool completely before serving.
Blueberry Margarita Punch Bowl
Your next get together should include a unique drink like this! Leave out the tequila for a kid friendly version.
Makes about 8 cups (2 L).
3 cups (750 mL) blueberry juice
2 cups (500 mL) orange juice
2 cups (500 mL) limeade or lemonade
3/4 cup (175 mL) tequila (optional)
2 cups (500 mL) frozen Ontario blueberries
1 lime, sliced
In a large punch bowl or pitcher combine blueberry and orange juice, limeade, tequila if using and blueberries. Add ice cubes and lime and stir well before serving.
Blueberry Coffee Cake Muffins
These muffins have a little surprise inside that will remind you of a coffee cake and cheesecake all wrapped up in one! I hope you enjoy making them with local blueberries now and frozen ones later in the year. It’s always a fabulous surprise to freeze local berries in season now to enjoy during those cold winter months.
Makes 10 muffins
1 1/2 cups (375 mL) all purpose flour
2 tsp (10 mL) baking powder
1/2 tsp (2 mL) ground cinnamon
1/4 tsp (1 mL) salt
1/2 cup (125 mL) butter, softened
1/2 cup (125 mL) granulated sugar
1 tsp (5 mL) vanilla
3/4 cup (175 mL) milk
1 cup (250 mL) fresh blueberries
1/3 cup (75 mL) cream cheese, softened
4 tsp (20 mL) granulated sugar
1/2 tsp (2 mL) vanilla
3 tbsp (30 mL) each all purpose flour and brown sugar
1 tbsp (15 mL) butter, softened
Filling: In a small bowl, stir together cream cheese, sugar and vanilla; set aside.
Streusel Topping: In a small bowl, mix flour, sugar and butter until crumbly mixture forms; set aside.
In a bowl, whisk together flour, baking powder, cinnamon and salt; set aside.
In a large bowl, beat butter and sugar until fluffy. Beat in egg and vanilla. Alternately stir in 3 additions of flour and 2 of the milk until almost combined. Stir in blueberries.
Spoon 1 heaping tbsp (15 mL) of batter among 10 greased or paper lined muffin tins. Spoon heaping teaspoonful of the cream cheese mixture into centre of each. Top with remaining batter. Sprinkle each muffin with topping mixture.
Bake in centre of 375 F (190 C) oven for about 20 minutes or until tester inserted in centre comes out clean. Let cool in pan before serving.