Need some inspiration for your stash of freshly picked blueberries?
Here are a few recipes we love…
This simple recipe makes a lovely, thick jam. We love adding a few fresh bay leaves to the mix for an interesting twist.
1 sprig fresh bay leaves (optional)
Combine the blueberries and water in a large saucepan and simmer for 10 minutes, crushing the berries when they soften.
Add the sugar and bay leaves (if desired) and simmer for 15 minutes. Remove the leaves. Pour or ladle the hot jam into sterilised jars and enjoy.
BLUEBERRY & RHUBARB JAM
6 cups blueberries
4 cups rhubarb, chopped
1 cup of water
1 tsp lemon rind
2 tbsp lemon juice
4 cups granulated sugar
Combine the blueberries, rhubarb and water in a large saucepan and simmer for 10 minutes. Add sugar and bring to fast boil. Boil for 15-20 minutes or until the temperature reaches 218-220 degrees with a cooking thermometer.
Ladle the hot jam into sterilised jars. Makes 4 pint jars or 8 half-pint jars. Delicious.
This no-fuss, damper-style scone is irresistible slathered with butter. Whip it up for an easy and delicious afternoon treat.
250g strong (baker’s) plain flour
½ tsp bicarbonate of soda
1 tsp ground cinnamon
½ tsp salt
50g unsalted butter, chilled, diced, plus extra to serve
50g caster sugar
3-4 large handfuls blueberries
Preheat the oven to 200°C. Dust a large baking tray with flour.
Sift the flour, bicarbonate of soda, cinnamon and salt into a large bowl and mix well. Add the butter and use your fingertips to rub it into the flour until the mixture resembles fine crumbs. Stir in the sugar, blueberries and buttermilk, and mix to form a dough.
Dust your hands with flour and form the dough into a 20cm round. Mark 8 wedges in the dough with a knife. Bake for 20-25 minutes or until light golden. Allow to cool, break the scones into 8, then split in half and spread with butter.
This is a great way to use up berries that are softening and makes a delicious vinegar for salad dressings.
It looks pretty amazing, too!
3-4 cups blueberries
1 litre good-quality white wine vinegar
Place the blueberries in a large jar or bowl and squash gently with a fork or potato masher.
Cover with the vinegar and stir well, or shake if using a jar. Allow to sit for eight days, stirring every day. Strain and bottle in sterilised jars.
SPONGE CAKE WITH BLUEBERRIES
This fantastic basic sponge from River Cottage Everyday is elevated to new heights with cream, jam and fresh blueberries.
60g unsalted butter
125g (½ cup) plain flour
A pinch of sea salt
4 medium eggs
125g (½ cup) caster sugar
200ml of double cream, lightly whipped
Homemade blueberry jam
Preheat the oven to 180C. Melt the butter gently and leave to cool slightly. Use a little of it to grease 2 round 18cm cake tins.
Dust the sides generously with flour, tipping out the excess, then line bases with baking paper. (Note: if you use enough flour, you shouldn’t need to line the bases with paper).
Using an electric beater, whisk the eggs and sugar for about 10 minutes, until very pale, thick, moussey and at least trebled in bulk. The mixture should hold its shape on the surface for a few seconds if you let a little fall from the beaters.
Sift ½ of the flour into the egg and sugar mixture and gently fold it in with a large metal spoon. Repeat with the remaining flour. Carefully pour in the melted butter and fold this in too, until just incorporated. (Note: Don’t worry too much if the butter is difficult to incorporate).
Pour the mixture into the tins and bake in the oven for 25 minutes until golden brown and firm to the touch. Leave to cool in the tins for a few minutes and then, running a small, sharp knife around the edge of the cakes if necessary to help release them, turn them out on to a wire rack to cool completely.
Serve topped with, or sandwiched together with, a thin layer of blueberry jam, cream and fresh blueberries. If sandwiched together, sprinkle a thin layer of icing sugar over the cake to finish.