Blueberry Recipes for Valentine’s Day
B’s Blueberry Stud Muffins by Eric and Blake Lively
1 Halladays blueberry cheesecake mix
Pinch of lemon flake salt
¾ cup botanical sugar
2 tbsp. dark chocolate balsamic vinegar
2 cups all purpose flour, sifted
1 ½ tsp. baking powder
½ tsp. baking soda
4 oz. cream cheese
1 tsp. vanilla extract
¼ cup browned butter
½ cup milk
2 cups blueberries, fresh or frozen
3 tbsp. cinnamon
Preheat oven to 350°.
Mix together, flour, lemon flake salt, baking soda, baking powder, milk and botanical sugar. Set aside.
Reduce blueberries in pot with about two cups of cold water and dark chocolate balsamic vinegar.
Sprinkle with botanical sugar.
To add more zest, substitute up to one cup of water for orange juice.
Blend muffin matter and reduced blueberries.
Mix together cream cheese, Halladays blueberry cheesecake mix, eggs and vanilla extract.
Fill muffin cups with one tbsp. of each the cream cheese mix and the muffin mix, alternating until the cup is full.
Sprinkle cinnamon onto top.
Bake until golden brown; about 15 to 18 minutes.
Cut hearts out of lemons for added embellishment.
White Chocolate Blueberry Scones by Sarah
For the scones:
2 large eggs
1 cup vanilla yogurt
3 and ¼ cups all-purpose flour
¼ cup white sugar
1 tablespoon baking powder
¼ teaspoon salt
½ cup (1 stick) unsalted butter, cold, cut into ½-inch pieces
½ cup white chocolate chips
⅔ cup blueberries (fresh or frozen)
For the drizzle:
⅓ cup icing (confectioner's) sugar
1 teaspoon fresh lemon juice
Milk or cream
Preheat oven to 400 degrees F.
Line a baking sheet with parchment or a silicone mat.
Beat eggs until smooth with a fork or whisk.
Stir in yogurt and set aside.
Place flour, sugar, baking powder and salt in a bowl and stir on low to combine.
Add butter and rub with your fingers (or mix with a pastry blender) until flour mixture is slightly crumbly.
Add yogurt/egg mixture and stir gently to moisten all dry ingredients. Do not over-mix.
Dough will be soft and slightly sticky.
Fold in blueberries and chocolate chips.
Turn out onto lightly floured surface.
Knead with floured hands 4 times.
Divide into 2 equal parts; flatten into two 5- to 6-inch rounds.
Cut each round into 4 wedges.
Arrange on prepared baking sheet, with the wedges about 1 inch apart.
Bake for 20 minutes, until the scones are puffed and golden brown on the top & bottom.
Cool completely on a wire rack.
To make the drizzle, combine icing sugar and lemon juice in a small bowl.
Add milk/cream a teaspoon at a time until the correct drizzling consistency is reached.
Using a pastry bag (or just a spoon), drizzle each cooled scone with icing.
*Tip: Scones will keep covered at room temperature for 1-2 days, but are best on the first day.
A Blueberry Raw Cheesecake For A Special Valentine by Ana
2 cups raw cashews, soaked overnight
1 lemon, juice only
½ cup coconut milk (use homemade for the raw version or full fat for the vegan one)
2 tbsp organic raw honey (or raw agave nectar for the strict vegans)
1 cup blueberries, fresh or frozen
1 cup dry pitted dates, soaked overnight
½ cup raw almonds
Line a round pan with parchment paper and set aside.
Place the dry pitted dates and almonds in the food processor and pulse to obtain a sticky mixture.
Spread the mixture into the pan and press it to evenly arrange.
Drain the cashews and place them in the food processor along with the lemon juice, coconut milk and raw honey.
Process to obtain a smooth cream.
Pour the cashew mixture in the pan on top of the crust, and spread evenly.
Place the blueberries (optional – add a teaspoon of honey or agave nectar) in the food processor and pulse to obtain a puree.
Top the cheesecake with the puree, cover and freeze for at least 3 hours.
For serving, let it stay at the room temperature for 15 mins until it can be cut easily.