Brackenridge Berries for fresh Australian blueberries


Jenny's Famous Blueberry Recipes


General Hints

Blueberry Sauce

Quick and Easy Suggestions

Blueberry Teabread

Blueberry Jelly Delights

Blueberry Cake

Blueberry Pie

Blueberry and Apple Butter

Blueberry Muffins

Spiced Blueberries

Blueberry Jam

Microwave Blueberry and Apple Jam

Blueberry Pancakes

Almond and Blueberry Muffins

Blueberry Pork Fillet Supreme

Blueberry Crumble Slice

General Hints


Quality

Good blueberries are a uniform size (about the size of a five cent piece) and have a powdery grey bloom. This does not need to be washed off. Brackenridge berries need very little washing as they are not sprayed with anything. Placing them under water in a colander will allow any stem or flower remains to float to the top and be removed.

Eating

The best way to eat blueberries is fresh - preferably by the handful. They are also good with cream or ice cream and brilliant on a pavlova

Nutrition

Blueberries have good levels of vitamin C and iron. They supply approximately 60 calories or 240kJ per 100 grams - that's half a punnet.

Storage

Blueberries store well if refrigerated. They can stand temperatures down to one degree but they will degenerate quickly if left at room temperature.

Freezing

Blueberries freeze well if they are just placed in a container in the freezer. They will freeze separately like peas. There is no need to cook first and it is better not to, as cooking toughens them.

Cooking

Generally it is better to cook blueberries as little as possible as they tend to lose water and get tough if they are over cooked.

Jam

The easiest recipe is to use Jamsetta and use the recipe for strawberry jam on the packet, substituting blueberries for the strawberries. Jamsetta is a pectin supplement and is available from most supermarkets and health food shops. Blueberries are low in pectin and will not jell by themselves. The addition of lemon juice or apple to the mixture helps if there is no Jamsetta available.

Quick and Easy Suggestions

 

  • Add blueberries to fruit salad for extra colour and flavour
  • Float them in champagne for a bit of fun
  • Half a punnet makes a great snack
  • Decorate cheesecakes and pavlovas
  • Eat blueberries with yoghurt, cream or ice cream
  • Fresh blueberries are a good addition to a cheese platter
  • Blend one cup of blueberries into a litre of ice cream and refreeze for a quick blueberry ice cream
  • Mix a cup of blueberries with a cup of fresh mango pulp and eat

Blueberry Jelly Delights

Jelly

  • 500g blueberries (3 cups)
  • ½ cup sugar
  • ½ cup water
  • 2 teaspoons orange rind (grated)
  • 1 cup orange juice
  • 3 generous teaspoons of gelatine

 

Cream Topping

  • 300 ml. of thickened cream
  • 1 tablespoon of icing sugar
  • 2 teaspoons grated orange rind
  • 2 teaspoons "Cointreau" liqueur

 

Method

  1. Combine berries, sugar, juice, and rind in a medium saucepan.
  2. Stir over heat until the sugar dissolves.
  3. Bring to the boil and and simmer for ten minutes.
  4. Dissolve gelatine in a tablespoon of warm water and then add to berry mixture.
  5. Pour into sweet bowls or glasses and allow to set for at least five hours or overnight in the refrigerator
  6. Beat cream in a small bowl and fold in the liqueur and rind.
  7. Allow to chill for thirty minutes and then serve with jellies.
  8. Serves four to six people.

Blueberry Pie

Pastry

  • 125g butter
  • ½ cup sugar
  • 1 egg
  • 1½ cups plain flour

 

Filling

  • 2 cups fresh or defrosted blueberries
  • 1 tablespoon corn flour
  • 1 tablespoon sugar

 

Method

  1. Cream butter and sugar and add egg.
  2. Fold in flour adding more if mixture is too wet.
  3. Roll out half the mixture and line a 10" pie dish.
  4. Mix corn flour and sugar and then mix through blueberries so they are coated with the corn flour and sugar mixture.
  5. Fill the uncooked pie shell with this mixture.
  6. Roll out the top of the pie using the remaining pastry and place over the top.
  7. Pinch edges to seal and bake in a low-moderate oven until the pastry is golden brown.
  8. Serve hot or cold with cream or ice cream

Blueberry Muffins

Ingredients

  • 1½ cups of plain flour
  • 1 cup of wholemeal flour
  • 1 tablespoon baking powder
  • ¼ cup castor sugar
  • 2 teaspoons grated orange rind
  • 1 cup of skim milk
  • 2 eggs, lightly beaten
  • ¼ cup oil
  • 1 cup blueberries
  • 2 teaspoons castor sugar

 

Method

  1. Grease and flour a twelve hole muffin pan.
  2. Combine flours, baking powder, sugar and rind.
  3. Stir in milk egg and oil until a smooth mixture results.
  4. Fold in blueberries and spoon mixture into pan.
  5. Dust with sugar.
  6. Bake in a moderately hot oven until cooked — about 25 minutes

Blueberry Jam

Ingredients

  • 1kg Blueberries
  • 400g sugar
  • Juice and finely grated rind of one lemon made up to half a cup of liquid with water
  • 25 ml citrus pectin or jamsetta
  • 1 level teaspoon of ascorbic acid or citric acid (as a preservative because less sugar is used)

 

Method

  1. Sterilise jars in oven or dishwasher.
  2. Rinse and drain blueberries.
  3. Place them in a pan and use your hand to squeeze four or five handfuls of fruit so there is some juice and broken berries.
  4. Add lemon juice mix.
  5. Bring gently to the boil and boil/simmer for about fifteen minutes stirring occasionally until fruit is cooked.
  6. Warm sugar and add warm sugar to fruit stirring constantly until completely dissolved without allowing mixture to boil.
  7. Allow to simmer for fifteen minutes.
  8. Sprinkle pectin and ascorbic/citric acid over the surface and stir in.
    Simmer five more minutes, rest for five and then spoon into warm sterile jars and seal.
  9. A wipe of lids and rims with vinegar will help to prevent fungus

Blueberry and Passionfruit Jam

Ingredients

  • 1kg blueberries
  • pulp of six passionfruit1 cup water
  • ½ cup lemon juice
  • 1kg sugar

 

Method

  1. Boil gently for about twenty minutes, until mixture jells when tested on a cold plate or with a sweetmaking thermometer.
  2. Stir to prevent sticking.
  3. Mix in passionfruit pulp and pour into sterilised jars and seal

Blueberry Pancakes

Ingredients

  • 1½cups of self raising flour
  • ½ cup sugar
  • 2 eggs (separated)
  • 3 tablespoons melted butter
  • 1 cup fresh blueberries
  • 1 cup milk

 

Method

  1. Sift the dry ingredients
  2. Beat the egg white until stiff
  3. Beat the egg yolks and combine with milk and melted butter
  4. Add this to the dry ingredients and mix until smooth
  5. Fold in berries and then the egg white
  6. Fry in a hot buttered pan over moderate heat
  7. Serve with cream and/or blueberry sauce

Blueberry Pork Fillet Supreme

Ingredients

  • 6 pork schnitzels (as thin and flat as possible)

 

Sour Cream Sauce

  • ½ cup blueberries
  • 150ml sour cream
  1. Boil blueberries in the bottom of a saucepan for four minutes in a tablespoon of water
  2. Blend with sour cream using a food processor or blender

 

Stuffing

  • 8 slices of bread
  • 8 shallots
  • some parsley, marjoram, salt, and pepper
  • 2 eggs
  • 1 cup of blueberries
  1. In a food processor, chop and mix slices of bread, shallots, parsley, marjoram, salt, and pepper
  2. Mix in eggs and blueberries

 

Method

  1. Flatten pork fillets using a meat mallet and when they are as large as possible spread the stuffing over the meat and then roll them up like a Swiss roll and secure with a toothpick
  2. Place the pork rolls in a lightly oiled baking dish and bake in a moderate oven for 45 minutes, basting regularly
  3. When cooked, slice the pork rolls into even slices and arrange on a serving dish
  4. Reheat the sauce but do not boil
  5. Spoon sauce over the pork and serve with boiled new potatoes, julienne carrots, and broccoli or similar

Blueberry Sauce

Ingredients

  • 2 cups of fresh blueberries.
  • ¼ cup sugar
  • 1 tablespoon fresh lemon or lime juice
  • ½ teaspoon vanilla essence

 

Method

  1. Wash blueberries, drain and crush slightly in a saucepan
  2. Add sugar and lemon/lime juice
  3. Heat to boiling point and boil gently for five minutes stirring to prevent sticking
  4. Remove from heat, add vanilla and chill
  5. Use over pancakes or waffles and/or ice cream

Blueberry Teabread

Ingredients

  • 2 cups unsifted plain flour
  • 3 teaspoons baking powder
  • 1½ cups of fresh blueberries
  • 1 cup milk
  • 1 teaspoon grated fresh orange peel
  • 1 cup sugar
  • 2 eggs
  • 3 tablespoons salad oil

 

Method

  1. Mix flour and sugar in a large bowl
  2. Stir in blueberries
  3. In a small bowl mix eggs milk, oil, and orange peel; fold into the flour mixture until all ingredients are moistened
  4. Turn into a greased loaf pan and bake in a moderate oven until cooked
  5. Cool in pan for ten minutes and then turn out to cool on a wire rack
  6. Sprinkle with castor sugar to serve

Blueberry Sorbet

Ingredients

  • 3 cups of blueberries
  • 2 egg whites
  • 100g sugar
  • 3 tablespoons of lemon juice
  • 1 carton of cream

 

Method

  1. Beat egg whites until stiff
  2. Lightly mash blueberries, add sugar and lemon juice
  3. Beat blueberry mix into egg whites and continue beating until the sugar is dissolved
  4. Freeze until partially set, stirring occasionally while setting takes place
  5. Beat mixture until it doubles in volume
  6. Fold in whipped cream and freeze until set

Blueberry Cheese Cake


You will need a nine or ten inch cake form which has sides that can be removed. This should be buttered and then put to one side ready. You will also need a bowl of whipped cream for decoration

 

Cheesecake Base

  • 1½ cups of plain flour
  • ½ cup castor or icing sugar
  • 1 egg
  • 125g butter
  1. Butter the sides of a 9" or 10" removable-side cake tin and put aside
  2. In a bowl, combine the sugar and flour
  3. Rub in butter and then add the egg
  4. Mix to a stiff pastry dough and add a little milk to soften slightly for rolling if necessary
  5. Roll out dough to fit the base of the cake tin and place in position so that the base is evenly covered
  6. Refrigerate

 

Cheesecake Filling

  • 500g cream cheese
  • 4 eggs
  • ½ cup sugar
  • 1 cup milk
  1. Bring butter and cheese to room temperature
  2. Mix cheese, sugar and eggs until smooth and then add milk
  3. Mix until completely blended
  4. Pour cheesecake mix into the tin on top of the base and bake in a slow moderate oven until firm
  5. Remove and allow to cool

 

Blueberry Topping

  • 2 cups of blueberries
  • ½ cup of water
  • ½ a cup of sugar
  • 1 rounded teaspoon of gelatine
  • 1 heaped teaspoon of corn flour
  1. Bring the blueberries to the boil in half of the water and simmer for three minutes
  2. Blend corn flour and sugar and gelatine into the remaining water and add to boiling blueberries
  3. Allow to thicken and remove from the heat
  4. Pour this mixture on top of the cooked cheese cake and refrigerate until the top is set... this will take about four hours
  5. Remove from pan and decorate with whipped cream

Blueberry Cake

Ingredients

  • 125g butter
  • 3/4 cup sugar
  • 2 eggs
  • 1½ cups self-raising flour
  • 1 cup fresh or frozen blueberries
  • ½ cup milk
  • ½ cup slivered almonds or pecan nuts(optional)

 

Method

  1. Defrost blueberries
  2. Cream butter and sugar and then add eggs, mixing well
  3. Stir in sifted flour and add enough milk to make a firm cake mix
  4. Stir in blueberries and nuts
  5. Bake in a moderate oven for 45 minutes or until cooked
  6. When cool, dust with sieved icing sugar

Blueberry and Apple Butter

Ingredients

  • 1kg apples
  • 1kg blueberries(crushed)
  • 1 cup water

 

Method

  1. Wash fruit, quarter and core apples
  2. Cook apples in water until soft
  3. Add blueberries and cook for five to ten minutes
  4. Rub through a sieve, measure pulp, and add a third as much sugar
  5. Cook until thick, stirring continuously
  6. Pour into sterile jars and seal

Spiced Blueberries

Ingredients

  • 8 cups of stemmed, washed, and drained blueberries
  • 1 cup of red wine
  • 2 cups of sugar
  • 1 teaspoon of cinnamon
  • 5 cloves

 

Method

  1. Mix well in a heavy based saucepan, bring to the boil over a moderate heat and cook for five minutes approximately
  2. Strain out blueberries with a slotted spoon and allow juice to continue simmering until reduced to a thick syrup
  3. Return berries to syrup and stir through
  4. Allow to cool
  5. Pour into sterile jars. Seal and store in the refrigerator

Microwave Blueberry and Apple Jam

Ingredients

  • 1 litre of blueberries
  • Large tin of pie apple
  • Sugar
  • Packet of Jamsetta

 

Method

  1. Empty pie apple into a large microwaveable bowl
  2. Fill the apple tin with blueberries and empty into bowl with apple
  3. Fill the tin with sugar and empty into the bowl
  4. Stir in the contents of the Jamsetta packet
  5. Microwave at a moderate level for forty minutes
  6. Stir mixture, then microwave for several periods of ten minutes until the liquid in the mixture starts to thicken
  7. Place in heat treated bottles and seal

Almond Blueberry Muffins

Ingredients

  • 2 cups of plain flour
  • 3 teaspoons of baking powder
  • 3 tablespoons of brown sugar
  • 1 egg
  • ¼ teaspoon of salt
  • ¼ cup of melted butter
  • 1 cup of milk
  • ½ cup of flaked almonds
  • 1 cup of fresh or defrosted blueberries

 

Method

  1. Mix flour, sugar, baking powder, and salt in a large bowl
  2. Beat together egg, butter, and milk in another bowl
  3. Add this to the flour mixture and stir until mixed
  4. Carefully fold in blueberries and almonds
  5. Spoon into floured greased muffin tray and sprinkle with white sugar
  6. Bake in a moderate to hot oven fo 20–25 minutes or until cooked

Blueberry Crumble Slice

Ingredients

  • 1½ cups of plain flour
  • 1 cup brown sugar
  • 200g butter
  • 4 cups blueberries
  • ½ teaspoon baking powder
  • 1½ cups rolled oats
  • 2 teaspoons of cinnamon
  • 3 tablespoons of blueberry jam (or strawberry or plum)

 

Method

  1. Combine dry ingredients and rub in butter until crumbly
  2. Press half the mixture into a 7" x 11" slice tray
  3. Crumble the remainder of the mixture over the blueberries
  4. Bake in a moderate oven for 35–40 minutes until the top is golden brown
  5. Remove from oven
  6. May be iced with lemon icing