1 teaspoon vanilla essence
175g brown sugar
2 large eggs
Grated rind of ½ lemon
2 tablespoons cocoa
225g flour
1 teaspoon cinnamon
About 100ml milk
170-200g blueberries
1 teaspoon baking powder
150g butter
pinch salt

Preheat oven to 180°C. Cream butter and sugar until light and fluffy. Beat in rind and vanilla, then the eggs one by one. Sift together flour, baking powder, cocoa, cinnamon and salt. Stir into creamed mixture with blueberries. Finally stir in milk to make a soft batter. Spread in prepared 22cm tin. Bake for 50-55 minutes. Cool in tin for 5 minutes then turn on to a rack to cool.

Berries make a fabulous sauce for pancakes, gently simmer a mixture of frozen, Blueberries, Strawberries, Boysenberries and a little butter.

Some times the simple things in life can be the best.

This recipe freezes well and can be kept for a good week in the fridge (that is if you can keep yourself from eating it all).

Base
1 cup flour
½ cup sugar
100 g butter
1 ½ tsp baking powder
1 tsp vanilla essence
1 egg
Filling
Approximately 3 cups Blueberries fresh or frozen
Topping
2 cups of sour cream
2 eggs
½ cup sugar
1 tsp vanilla essence

Cream butter and sugar and mix in eggs and vanilla essence.  Add Flour and baking powder and mix well. Grease the sides and line the base of a loose bottomed tin. Spread the base mixture evenly across the base.

Sprinkle a layer of blueberries evenly over the mixture.

Combine topping ingredients and mix thoroughly. Pour the topping over the berries. Bake at 170-180ºC for 50 min to 1 hour or until the custard topping is no longer sloppy and lightly browned,cooking times will depend on your oven.

Blueberry Smoothies are a great refresher while relaxing in the sun, or the shade, or at home, really any excuse is good enough for one of these.

Some people have even been known to have more than one.

1 Banana 
1 cup Natural yoghurt 
1 cup Frozen blueberries 
milk 
icecream (optional)

Blend it all together until it reaches the desired consistency adjust the quantities and ingredients to suit your taste and dietary requirements.

Frozen berries will produce the fantastic colour and give a nice chill to your smoothie.

Blueberry Muffins

Ingredients: 

2 cups flour
1 dessert spoon custard powder
3 tsp baking powder
1 cup sugar
1 cup blueberries
2 eggs
¾ cup milk
¾ cup oil

Method: 

Preheat oven to 190°C.  Sift flour, custard powder and baking powder into a bowl. Add sugar and blueberries. In a separate bowl, beat eggs milk and oil together and add to first mixture. Spoon into greased muffin tins and bake in moderate to hot oven 15 – 20 mins. (If you microwave them, they go green.) Makes 12 medium sized muffins.

Topping (optional):
Lemon:

Mix ¼ cup lemon juice with 1/3 cup white sugar and the rind of one lemon. Heat until sugar is dissolved. Pour a tablespoon of syrup over each muffin, whilst both muffins and syrup are warm.

Sugar and Cinnamon:

Mix 1 tsp Cinnamon  with 1 Tbs Sugar and sprinkle over muffins before cooking.

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