* For best results and to prevent blueberries from bleeding, prepare this salad at serving time.
For Vinaigrette
Combine peach, oil, juice, vinegar, honey and pepper in a blender or food processor. Puree until all ingredients are combined and mixture is smooth. Transfer to a small bowl, cover and refrigerate for one hour. Stir before using.
In a large bowl combine the pasta, the peaches, the raspberries, the blueberries, the celery and the nuts. Pour vinaigrette over salad and toss to coat.
Serve immediately.
In food processor or blender, combine all ingredients EXCEPT blueberries. Process or blend until very smooth, about 2 minutes.
Place blueberries in a large bowl, or divide among 4 serving bowls.
Pour banana cream sauce over blueberries and serve.
Place the milk, vanilla, cinnamon and sugar in a large saucepan. Bring to a boil over a medium heat.
Stir in the rice and reduce the heat to low. Cook, stirring occasionally, for about 1 hour, or until the rice is cooked and thickened. Remove from the heat.
Meanwhile, to make the poached fruit, place the cherries, blueberries, rind and sugar in a medium saucepan. Cook, stirring, until the sugar dissolves and the fruit is hot.
Divide warm or cooled pudding among serving bowls. Serve with poached cherries and blueberries.
In a small bowl, combine coconut flour, salt and baking soda.
In a large bowl, combine eggs, agave, grapeseed oil and vanilla and blend well with a hand mixer.
Mix dry ingredients into wet, blending with a hand mixer.
Gently fold in frozen blueberries.
Scoop batter one heaping 1/4 cup at a time into paper lined cupcake tin.
Bake at 350\u00b0 for 20-25 minutes.
Cool 1-2 hours and then top with Whipped Cream Frosting.
Decorate each cupcake with 4-5 fresh blueberries (place on top of frosting).
Serve.
In a saucepan, boil thawed blueberries, cornstarch, remaining 1/3 cup
Preheat oven to 325\u00b0F. Place a wire rack on a baking tray then cover with baking paper.
Rinse blueberries under cold water. Drain but don't dry completely. Toss with sugar. Arrange, in a single layer, on prepared rack. Bake for 45 mins, or until blueberries shrivel slightly.
Serve warm with Brie and almond crispbread.
oom to spread. Press 5 blueberries into each pancake. Cook for
eep warm.
Meanwhile, place blueberries and remaining 1/3 cup
ream with 1/3 of blueberries and spread over bottom cake
Mix mascarpone, Frangelico, 1/2 of the sweetener and jam; refrigerate.
Combine cherries and blueberries with the remaining 1/2 of the sweetener. Let stand at room temperature for 20-30 minutes (or chill, if you prefer).
Spoon mascarpone into a small shallow bowl or glass. Top with cherries and blueberries, sprinkle amaretti over; serve immediately.
Bring sugar, sherry and cinnamon sticks to a boil. Reduce heat and simmer until sugar is dissolved. Let cool.
Distribute cake cubes between 4 serving glasses. Drizzle with syrup then top with whipped cream and blueberries.
prinkle the surface evenly with blueberries. Return the cake to the
Mix the mascarpone (or whipped cream cheese, if using), yogurt, powdered sugar, lemon zest and juice. Fold in the blueberries. Transfer to serving bowls and sprinkle with pistachios.
Preheat oven to 325\u00b0F. Grease and line 2 baking trays with parchment paper.
Whip egg whites to soft peaks. Gradually add sugar, beating until stiff and glossy. Fold in cocoa powder and vinegar. Fold in chopped chocolate. Spoon mixture onto prepared trays to form 6 small pavlova nests. Bake for 10 mins. Reduce heat to 250\u00b0F and bake for another 45-50 mins, until dry and crisp. Turn off oven. Let cool in oven with door ajar.
Serve topped with whipped cream and blueberries. Dust with extra sifted cocoa powder.
he brown sugar, pecans and blueberries in a bowl. Sprinkle the
emove lid, and stir in blueberries and taste for acidity. Different
Preheat oven to 375\u00b0F.
In a large bowl, mix together flour, baking soda, baking powder and salt, cinnamon.
In another bowl, beat together bananas, sugar, corn syrup, egg and melted margarine. Stir the banana mixture into the flour mixture just until moistened.
Add blueberries. Spoon batter (1/4 cup at a time) into muffins cups.
In a small bowl, mix together brown sugar, flour, oats and cinnamon. Cut in margarine. Sprinkle topping over muffins. Makes 10 muffins.
Bake for 18 to 20 minute.
he hazelnuts,then half the blueberries to each piece; then split
our grouse and gather your blueberries. Pluck and clean the grouse
Beat cream cheese, the first quantity of sugar (1/2 cup) and lemon juice in a small bowl until homogeneous. Pour in the pie shell. Put in the fridge.
Spread the first quantity of blueberries on the cream cheese.
In a saucepan, mix 3/4 cup sugar, cornstarch, water, blueberries and lemon juice.
Heat and stir until boiling and it's thick.
Let cool down. Spread on the blueberries. Put back in the fridge.