We love Blue berries. No peeling, pitting, coring or chopping required, just rinse and pop them in your mouth. They are a wonderful snack. Unfortunately, blueberries are in season for a short period of time. So freeze them to enjoy all year in your muffins or pancakes. When they are in season I eat as a snack and add them to my yogurt, cereal, smoothie, ice cream as well as to salad. Here are two recipes using blueberries, I am sure you will love them.
GLUTEN FREE BLUEBERRY SCONES
Ingredients:
2 cups rice flour mix
1/3 cup sugar
2&1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 up cold butter cubed
1/2 cup buttermilk
1 egg
1/2 tsp xanthum gum
1/2 cup to 3/4 cup blueberries
Method:
Line a baking sheet with parchment paper. Adjust oven rack to middle position and heat oven when you are half way with mixing. In a large bowl stir together flour,sugar, baking powder, baking soda, salt and xanthum gum. Whisk egg in a small bowl add butter milk and mix. Set aside. Add cubed butter to the flour and with pastry blender cut in butter while mixture resembles coarse crumbs or If you have a food processor pulse the cubed butter and flour mixture in it.
Turn on the oven at 425 degrees F. Transfer flour into a bowl and make well in the center. Pour the butter milk and egg mixture. Fold until combined. Carefully stir in the blueberries. This dough will not be as sticky as the wheat flour one. Transfer dough to a lightly floured (if required) work surface and knead gently. Pat dough into a rectangle or circle about 1/2 to 3/4″thick. Using a cookie cutter cut into circles or in wedges. Transfer circles to prepared baking sheet. Bake for 12 -15 minutes or until golden. Serve scones warm with a cup of tea or coffee.
I’m having one right now and it’s wonderfully soft, doughy and slightly crumbly. Make sure to warm the scones in oven if eating the next day.
Note: If you wish you can brush tops of scones with egg wash after transferring them to baking sheet. It gives bright golden color to the scone. I do it only when I can use the leftover egg somewhere else.
FRUITY YOGURT WITH CRUMBLE
Ingredients:
1 1/2 cup hung (thick) yogurt or unflavored Greek yogurt
1/2 cup chopped mango
3/4 cup blueberries
3 tbsp crumble (recipe given)
Method to make thick yogurt:
Take yogurt in a sieve, lined with muslin cloth and place it over a bowl. You can use coffee filters or double layers of good quality paper towel.
Allow the yogurt to drain for up to 12 to 24 hours in the fridge. The amount of whey that drains is surprising. 24 hours produces a very thick yogurt, more like a soft cream cheese.
Method to make fruity yogurt:
Scoop out the thick yogurt in a bowl. Add blueberries and chopped mango. Garnish with crumble.
CRUMBLE
Ingredients:
3tbsp finely chopped almonds
2tbsp quick cooking rolled oats
2tbsp brown sugar
2tsp butter.
Method:
Preheat oven at 200 degrees F. Line a baking tray with foil.
Mix all the ingredients and spread it on the baking tray.
Bake for 20- 25 minutes or until golden brown.
gobakeyourself
I love this post-ode to blueberries – they are such a delicious and versatile fruit for sure – all your recipes look delicious, especially those scones 🙂
Choc Chip Uru