Blueberry Jam - Just 3 ingredients!

Ingredients:
600 grams - Fresh Blueberries
400 grams - Sugar
1 tablespoon - Lemon juice

Method:

• Wash the blueberries well.
• Add the blueberries, sugar and lemon juice into a heavy bottom pan.
• Place the pan over a gentle heat to slowly dissolve the sugar crystals, stirring with a wooden spoon from time to time.
• As the sugar starts to melt and the fruit warms up, mash the blueberries in the pan.
• Once the sugar has completely dissolved turn up the heat and bring the pan to boil and time for 15 minutes, stirring all the while (to prevent the sugar burning on the base).
• Take the pan off the heat and test a few drops of the jam on a frozen saucer and place in the fridge for a minute. If when you push your finger through it the jam forms a crinkle and is gel like then it’s ready. Otherwise boil for another couple of minutes and repeat process until ready.
• Store the jam in a glass jar.

Recipe inspired by fabfood4all.

Wholewheat Blueberry Scones

Blueberries are one of my favourite fruits to bake with. Adding these juicy blueberries put these homemade scones over the top! They’re super moist and tender in every bite. They also make a great breakfast option.

Recipe adapted from https://daisyandthefox.wordpress.com

Flatten the dough into a circle.

Cut into 8 wedges.

Brush the top with cream and sprinkle with sugar and cinnamon.

Wholewheat Blueberry Scones

Yeilds: 8 wedges of scones

Ingredients:

Wholewheat flour – 2 cups (I used Ashirwad Atta)

Sugar – ¾ cup (I used raw sugar. You can use normal white sugar and reduce to ½ cup if using white sugar)

Baking Powder – 1 tablespoon

Grated lemon zest – 1 tablespoon

Salt – ½ teaspoon

Butter – ½ cup (cold and cut into cubes)

Egg – 1

Heavy cream (cold) – ½ cup (I used Paul’s thickened cream)

Fresh blueberries – 1 cup

A few table spoons of additional heavy cream to brush the tops

Raw sugar -1/4 cup for sprinkling on top

Cinnamon powder ½ teaspoon for sprinkling on top

Directions:

• Preheat the oven to 200C.
• In the bowl of a stand mixer, add the flour, sugar, baking powder, salt, lemon zest and the butter. Mix in the stand mixer until fine crumbs form.
• Add the egg and heavy cream to the bowl, and mix until a thick dough forms.
• Remove the bowl from the mixer, and gently fold in the blueberries into the dough.
• Transfer the dough to a floured surface and press into a flat circle with about 1 inch in thickness.
• Cut the dough into 8 wedges and brush the top with some heavy cream.
• Combine the raw sugar and cinnamon powder and sprinkle on top.
• Place the wedges on a baking tray lined with baking paper, and bake for 18 – 20 minutes, until golden brown.
• Store in an air-tight container after the scones have completely cooled down.

Note:

•  When storing, wrap each scone individually with butter paper/baking paper and store in an air-tight container. Otherwise they stick to each other and crumble.
• Keep refrigerated. Warm in the microwave for a few seconds before consuming. Keeps well for 4-5 days.

Fluffy Blueberry Lemon Cookies

Sorry I have been away for so long. Went to India a while back, and I still haven’t gotten back to blogging. Last week, I picked out these lovely blueberries at the supermarket. Since they were in a really good condition, I wanted to try freezing them, for future.

I know all of us are new to SOFT cookies. I was a bit worried as to the texture of the cookies. When I baked them, it was a bit crisp, but after a few hours it became so soft, almost like cupcake tops! This is a new texture of cookies, I enjoyed the fluffiness and the zingy taste from the lemons. I love blueberries, so this was a win win recipe for me!

Cookie dough ready to be refrigerated.
The green specs seen are the lemon zest.

I had saved this recipe for Blueberry lemon fluffy cookies a month back from http://bakerbettie.com/. And thought I would give it a try. I got a new zester from India during my recent trip. So this would be a perfect recipe to give my new zester a go, along with the frozen blueberries!

Spooned and flattened cookie dough.

You don’t have to have blueberries and lemons to make these, you can use the base recipe and make your own flavours, like chocolate chips, or even just plain vanilla. The cake flour mentioned in this recipe gives these cookies their fluffy texture. Cake flour has a low gluten content with allows the cookies to rise while baking.  

Frozen Blueberries

Thawed Blueberries

Blueberry and Lemon Cookies

Makes – 3 dozen cookies

Ingredients

1 cup - unsalted butter, softened

1 cup - sugar

2 - eggs, room temperature

2 tsp-  vanilla extract

Zest of one lemon

Juice of one lemon

1/2 tsp - salt

1/2 tsp - baking powder

1/2 tsp - baking soda

1/2 tsp - cinnamon

3 1/4 cups - cake flour*

1 1/2 cups – blueberries (frozen or fresh)

*NOTE: Cake flour has a lower gluten content than all-purpose flour and therefore creates a lighter and fluffier cookie. However, you can sub all-purpose flour.  Decrease the amount of flour to 3 cups minus 2 tbsp.  The cookie will still be tasty, but the texture will be slightly different.

Instructions

• In a bowl, beat the butter and sugar until light and fluffy.  
• Add the eggs one at a time, and beat after each addition.  
• Add the vanilla, lemon zest and lemon juice and beat to incorporate.  
• In another bowl, whisk together the dry ingredients.  
• Slowly add the dry ingredients into the batter.  
• Scrape down the bowl as needed and mix until incorporated.  
• Fold in the blueberries gently as to now break them.  
• Allow the dough to cool in the refrigerator for at least an hour or up to overnight.  
• Preheat oven to 350 degrees.  
• Use a small scoop (about 1 tbsp size) and place rounded mounds of dough on a cookie sheet lined with Butter paper, And flatten the round mounds slightly.  
• Bake for 14-16 minutes until the bottoms look slightly browned (the edges should not brown).

Enjoy this pillowy soft and fluffy blueberry and lemon cookies. So unique and delicious! Perfect with your morning cup of coffee.