• Well, in fact that is only frozen yoghurt and frozen fruits but firstly shaped as icepops, secondly decorated with edible flower – pansy. You can add sugar or plant syrup or do not depending on your taste, preferences and fruits’ sweetness. These pops look attractive and original – my children like them very much and I am happy knowing it is health cold snack. Recipe includes also vegan version. Enjoy!

     

    6 small popsicles

     

     Ingredients:

    • 250 g natural Greek yoghurt or coconut plant yoghurt
    • 300 g fresh blueberries
    • 2 tablespoons sugar or plant syrup (or not)
    • few fresh washed pansies

     

     
     
    Blend blueberries until puree. Add sweetener if desired. Damp one pansy with water and glue it to the icepop’s mould’s side. Pour yoghurt and blueberry puree alternate between them to create stripes. You can also mix together both mixtures and have one-colour icepops. Repeat to the top of the mould.  Stick the sticks and place all moulds in a freezer for overnight. You can see on pictures also pansies frozen in ice cubes – they could be used to cool Summer soft drinks.

     

    Category: Desserts and ice creams.

    Tags: blueberry, glutenfree, vegan, yoghurt.

  • The cake mixture for these waffles has a secret ingredient which gives softness and fluffy texture: buttermilk. You can make them in classic version as plain and get yummy traditional waffles. I decided to try new way and added fruit powder (ground freeze-dried fruits) and the result was really impressive. Only one tablespoon is enough to get fantastic fruit taste and beautiful colour of waffles. I used freeze-dried blueberries and raspberries and my waffles tasted like fresh blueberries and raspberries. You need only a bit of icing sugar and fruity dessert is ready. Enjoy!

     

    12 waffles

     

     Ingredients:

    • 1 ¾ cups flour
    • 3 tablespoons sugar
    • 2 teaspoons baking powder
    • 1 teaspoon baking soda
    • 1 teaspoon salt
    • 1 ¾ cups buttermilk
    • 2 large eggs
    • ¼ cup butter, melted
    • 2 tablespoons fruit powder (I got 1+1 blue- and raspberries)

     

    In a medium bowl mix together flour, sugar, baking powder, soda and salt. In a separated bowl beat together buttermilk, eggs and melted butter. Pour wet ingredients over dry ingredients and mix well until combined. At this point I divided the mixture to two bowls to have waffles in two tastes. I mixed one half with blueberry powder and the second with raspberry powder. You may have also waffles in only one taste by adding 2 tablespoons of one fruit powder to the whole mixture.

    Set aside both mixtures for 5 minutes to rest. Preheat waffle iron and  grease according to manufacturer’s instructions.

    Cook each batch of waffles for 6-7 minutes. Serve dusted with icing sugar.


     

    Category: Desserts/ice cream.

    Tags: blueberry, raspberry.

  • Shortbread cookies flavoured with Earl Grey tea, paired and frosted with blueberry white chocolate. Perfect for tea time or with coffee any time. Tea flavour is subtle detectable in pastry and its lemon hint a little stronger. Blueberry frosting, sweet and a little tangy matches here perfectly. Delicious Summer taste. Enjoy!

     

    amount depends on size

     

     Ingredients for pastry:

    • 2/3 cup softened butter
    • 2 tablespoons finely ground Earl grey tea (you may use the inside of tea bags)
    • ½ cup icing sugar
    • 1 egg
    • 1 teaspoon vanilla paste
    • pinch of salt
    • 2  cups all purpose flour

    Bluebery frosting:

    • 180 g blueberries (fresh or frozen)
    • 120 g white chocolate

     

     

     

    Shortbread pastry: in the bowl of a stand mixer place the softened butter, tea (dry) and sugar and beat until light and fluffy. Stir in egg and vanilla, mix together. Add salt and gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

    Frosting: blend blueberries. If they are frozen first heat them until soften. Drain and weight the right amount. Use only the fruit pulp. Blend. Place blueberry puree to the saucepan and heat until hot. Remove from the heat, add broken into pieces white chocolate and mix until smooth. Cool in the fridge.

    Preheat oven to 350°F. Line a baking tray with parchment paper.

    Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick circle. Cut off any shapes you like. In the half of cookies cut off a smaller shape (that will be upper cookies with a window for showing filling). Place cookies onto prepared tray. Bake for 10-12 minutes until light golden brown. Cool on a wire rack. When cooled pair them in two (one plain and one with a hole). Spread the blueberry frosting on bottom biscuit and cover with upper one.

     

     

    Category: Cookies.

    Tags: blueberry, chocolate, tea.

  • This cheesecake is a perfect treat for hot, summer days. Firstly – you do not need to bake it what is a big advantage having hot kitchen. Secondly – it is a light, fruity and fresh dessert which uses seasonal fruits. Thirdly – could be served as frozen. This cheesecake is not very sweet, tastes distinctively of blueberries and is pretty sour because of good amount of yoghurt. And do not forget about white chocolate topping and its drop of sweetness. I found the recipe on Instagram account @aniarosiak_ and just loved it. Try and love too. Enjoy!

     

    You have to make this cheesecake a day before because it must spend the night in the fridge to become proper structure.

    round springform 8 inch

     

     Base:

    • 150 g graham wafers
    • ¼ cup butter, melted

     Cheesecake:

    • 250 g cream cheese
    • 400 g greek yoghurt, natural
    • 150 ml whipping cream
    • 2 cups blueberries (fresh or frozen)
    • 4 tablespoons icing sugar
    • 4 tablespoons gelatine

    Topping:

    • 100 g white chocolate
    • 2 tablespoons milk
    • 1 tablespoon greek yoghurt, natural

     

    Base: process wafers in a food processor until fine. Mix in melted butter. The mixture should look like wet sand. Line the bottom of a spring pan with baking parchment and pour the wafers base evenly pressing lightly with a spoon. Let it cool in the fridge.

    Place gelatine in a small bowl and cover with cold water. Set aside for 5 minutes until blooms. Blend blueberries until smooth. In a medium bowl mix together with electric mixer yoghurt, cream cheese and icing sugar. Add blueberries, mix shortly. Heat gently softened gelatine  in a double boiler or microwave and stir to dissolve. Cool slightly. Pour 1 tablespoon of blueberry-cheese mixture to warm gelatine, mix. Pour next 2 tablespoons of blueberry-cheese mixture, mix well. If the gelatine is smooth and all ingredients are well combined pour it over the bowl of blueberry-cheese mixture and mix shortly with electric mixer. In a separated bowl mix the whipping cream until stiff. Gently add the whipped cream to blueberry-cheese mixture and mix with rubber spatula. Pour prepared cheesecake over wafers base in the pan. Place in the fridge for few hours (best overnight) until set.

    The next day remove cheesecake from the pan and place on a serving plate. Melt the chocolate and 2 tablespoons milk in double boiler or microwave. Mix until smooth. Add yoghurt, mix. Top the cheesecake with chocolate and decorate with some blueberries.

     

     

     

    I spied the recipe by Ania Rosiak @aniarosiak_ however a little changed ingredients' size because of smaller pan.

    Category: No-bake cakes.

    Tags: blueberry, chocolate, yoghurt.

  • No bake cheesecake, needs to spend overnight in the fridge. Perfect, light dessert for Summer time. Very delicate, foamy like clouds, you may eat it without compunction. Filled with fruits with cream cheese and yoghurt. Very pretty in its triple purple colour and yummy and triple tasty. I made it in silicon rose shaped mould but you may also use just round mould. Enjoy! !

     

    You have to make this cheesecake a day before because it must spend the night in the fridge to become proper structure.

    silicon rose shaped mould about 9 inch

     

     Ingredients:

    • 500 g cream cheese
    • 20 tablespoons (about 300 g) natural Greek yoghurt
    • 300 ml whipping cream
    • 1 tablespoon lemon juice
    • 1 tablespoon lemon zest
    • 1 cup blackberries (fresh or frozen)
    • 1 ½ cups blueberries (fresh or frozen)
    • 20 tablespoons icing sugar
    • 8 tablespoons gelatine

     

    If using frozen fruits heat them in a saucepan until thawed. Blend in a blender (separately blue- and blackberries). Fresh fruit just blend (separately).

    Place 2 tablespoons of gelatine in a small bowl and cover with cold water. Set aside for 5 minutes to swell.

    In a bowl of electric mixer place 4 tablespoons yoghurt, 1/3 cream cheese and 6 tablespoons icing sugar and mix together. Add lemon juice and zest. Soften gelatine heat gently in a double boiler or microwave and stir to dissolve. Cool slightly. Pour 1 tablespoon of cheese mixture to warm gelatine, mix. Pour next 2 tablespoons of cheese mixture, mix well. If the gelatine is smooth and all ingredients are well combined pour it in over the bowl of cheese mixture and mix shortly with electric mixer. In a separated bowl mix 100 ml whipping cream until stiff. Gently add the whipped cream to cheese mixture and mix with rubber spatula. Pour cheese-cream mixture to the mould and chill in the fridge.

    Place 3 tablespoons of gelatine in a small bowl and cover with cold water. Set aside for 5 minutes to swell.

    In a bowl of electric mixer place 8 tablespoons yoghurt, 1/3 cream cheese and 8 tablespoons icing sugar and mix together. Add blackberry puree, mix.  Soften gelatine heat gently in a double boiler or microwave and stir to dissolve. Cool slightly. Pour 1 tablespoon of blackberry-cheese mixture to warm gelatine, mix. Pour next 2 tablespoons of blackberry-cheese mixture, mix well. If the gelatine is smooth and all ingredients are well combined pour it in over the bowl of cheese mixture and mix shortly with electric mixer. In a separated bowl mix 100 ml whipping cream until stiff. Gently add the whipped cream to cheese mixture and mix with rubber spatula. Pour the mixture to the mould over the lemon mixture and place the mould in the fridge.

    Place 3 tablespoons of gelatine in a small bowl and cover with cold water. Set aside for 5 minutes to swell.

    In a bowl of electric mixer place 8 tablespoons yoghurt, 1/3 cream cheese and 6 tablespoons icing sugar and mix together. Add blueberry puree, mix.  Soften gelatine heat gently in a double boiler or microwave and stir to dissolve. Cool slightly. Pour 1 tablespoon of blueberry-cheese mixture to warm gelatine, mix. Pour next 2 tablespoons of blueberry-cheese mixture, mix well. If the gelatine is smooth and all ingredients are well combined pour it in over the bowl of cheese mixture and mix shortly with electric mixer. In a separated bowl mix 100 ml whipping cream until stiff. Gently add the whipped cream to cheese mixture and mix with rubber spatula. Pour the mixture to the mould over the blackberry mixture and place the mould in the fridge for overnight.

    Note: the amount of sugar provided is an instance. You can try all mixtures in any time of preparing and add more/less sugar depending on your taste. Sweetness in dessert is less detectable if chilled or frozen.

    The next day place chilled cheesecake on the plate (blueberry part as a bottom) and carefully remove the mould. Decorate with/or blue- and blackberries.

     

     

     Category: No-bake cakes.

    Tags: blackberry, blueberry, lemon, yoghurt.

  • If you like carrot cake you will love this parsnip cake. My husband is a big fan of carrot cake and he wishes I bake it for every his birthday. But I am recipe developer and big fan of novelty so I cannot bake the same cake all the time. So I decided to bake this parsnip cake. There are some similarities between carrot cake and parsnip cake like between carrot and parsnip. This cake is light and tasty, a little spicy, really moist like every vegetable cake and delicate sweet. This is not only nice change from very popular and often eaten carrot cake. I would say maybe this change will be permanent because I found this cake really tasty and interesting. I would highly recommend it for every fan of vegetable cakes. Enjoy!

     

    2 x round spring pan 7 inch for 4-layered cake

     

     Ingredients for cake:

    • 2 cups all purpose flour
    • ½ cup almond flour
    • ½ cup unsweetened shredded coconut
    • 2 ½ teaspoons baking powder
    • 1 teaspoon baking soda
    • Pinch of salt
    • 1 teaspoon pumpkin pie spices
    • ½ teaspoon ground cinnamon
    • ¼ teaspoon ground ginger
    • ¾ cup sugar
    • ½ cup butter, melted
    • ½ cup buttermilk
    • ½ cup maple syrup
    • 4 eggs
    • 1 teaspoon vanilla extract
    • 2 cups shredded parsnips (about 2 pieces)

     Blueberry frosting:

    • 250 g blueberries (fresh or frozen)
    • 1 tablespoon granulated sugar
    • 500 g mascarpone cheese (divided 375 + 125)
    • 6 tablespoon icing sugar (divided 4 + 2)
    • 350 ml whipping cream (divided 250 + 100)

     Assembly:

    • 100 g icing sugar
    • 2 tablespoons blueberry juice (saved previously)

     

     

    Preheat oven to 325°F (165°C). Line bottoms of pans with parchment paper.

    Make cake: combine flour, almond flour, coconut, baking powder, baking soda, salt and spices in a large bowl. Mix with a spoon until well combined. In a medium bowl combine sugar, butter, buttermilk, maple syrup, eggs and vanilla extract. Whisk until well incorporated. Pour wet ingredients over dry and stir until combined. Fold in the parsnips and mix well. Divide the batter evenly into prepared pans. You can also divide the batter into 1/3 and 2/3 to two 9 inch pans. You will have then 3-layered cake. Bake for 35 minutes (or a bit longer until a toothpick inserted into the centre comes out clean). Cool in pans.

    Place blueberries and granulated sugar in a small saucepan and heat over low heat until sugar dissolved and blueberries started to come apart. Place fruits on the sieve and press to drain the juice. Save the juice.

    Whip 250 ml of whipped cream to the stiff peaks. Place 375 g mascarpone cheese and 4 tablespoons icing sugar in a bowl of a stand mixer and mix until combined. Add drained blueberries and mix shortly. Fold in the whipped cream and mix with rubber spatula.       

    Cut both sponges horizontally into 2 equal layers. Place the first layer on a serving plate. Spread a 1/3 of prepared frosting evenly. Cover with second sponge on the top and spread the next 1/3 of the frosting. Repeat with third sponge and the last portion of frosting. Cover with the last sponge. Place the cake in a fridge for 15 minutes to set.

    Whip the remaining 100 ml of cream to stiff peaks. Mix the remaining 125 g of mascarpone cheese with sugar and 2 tablespoons blueberry juice (saved previously). Fold in the whipped cream and mix gently. Cover the top and sides of the cake.

    Make sugar icing to assembly the cake: mix the icing sugar and blueberry juice (saved) until smooth but still liquid. Add more juice if needed. Decorate the edges of cake with blueberry icing and let it stream down.


     

    I used sponge recipe from the book 'Food 52 - baking', however a little changed by me.

    Category: Layered.

    Tags: almonds, blueberry, coconut, maple syrup, parsnip.

  • This is truly ordinary peach tart in fact. Simple ingredients, easy preparing, great taste of luscious fruits in shortbread frame. To avoid boredom I decided to check whether it is possible to colour the pastry (and save the colour after baking) only with 100% natural ingredients which are freeze-dried fruits. I used powdered mulberries which gave deep, intensive purple colour (you may also use blueberry powder). The pastry colurs easily and the tint stays after baking. The taste of shortbread is almost unaffected, the mulberry flavour is detectable very slightly. The tart looks interesting and is a nice change from ‘common’ beige colour. Enjoy!

     

    1 tart ø 10 inch

     

    Ingredients for the base:

    • 2/3 cup softened butter
    • 6 tablespoons icing sugar
    • 1 large egg white
    • 4 tablespoons freeze-dried fruit powder (mulberry or blueberry)
    • 2  cups all purpose flour

    Filling:

    • 2 lbs fresh peaches
    • ½ cup brown sugar
    • 3 tablespoons corn starch
    • 1 teaspoon vanilla extract
    • 1 tablespoon almond flour

     

    Shortbread base: in a small bowl mix together mulberry (blueberry) powder and egg white. In the bowl of a stand mixer place the softened butter and sugar and beat until light and fluffy. Stir in purple egg white. Gradually add flour still mixing on medium speed until the dough forms a ball (the sides of the bowl should be almost clean). The amount of flour you need could vary because of flour type. If the dough is still very soft and does not shape a ball add more flour, one tablespoon at the time. When is ready, remove it from the bowl, wrap in a cling film and let cool in the fridge for at least 1-2 hours.

    Make filling: wash and pit peaches, slice them roughly. In a bowl mix together sugar and corn starch. Add peaches and vanilla and move the bowl to toss fruits in sugar mixture. Set aside for ½ hour.

    Place the cooled pastry on a lightly floured surface and roll out into 1/5 inch thick piece. Fill pan with prepared pastry and press to place properly. Sprinkle almond flour over the base. Re-roll the remaining pastry. Drain the peach mixture and spread over pastry base. Cut the remaining pastry into strips and arrange lattice pattern on the top. Note! Do not brush the top of the pastry with anything in order to save the purple colour. Place the tart in the fridge until the oven is heated.

    Bake at 350°F for 40-45 minutes (until the pastry is slightly darker on the edges and the filling is bubbling). Cool after baking on a wire rack.


     

    Category: Pastries/tarts.

    Tags: blueberry, mulberry, peach.

  • Bundtcake in fully vegan version. Banana taste is intensive and clear. Cake structure is moist and fluffy at the same time what let the cake stay fresh for few days. Freeze dried blueberries in icing and fresh blackberries on the top revive the banana flavour by giving sour – zesty accents. The cake is very simple, tasty and delicate and at the same time original and surprising with its flavour composition. Of simple ingredients it became ordinary – extraordinary treat. Enjoy!

     

    10 cups bundtcake pan

     

     Ingredients:

    • ¾ cup coconut oil
    • 1 ½ cups raw cane sugar
    • 2 large bananas
    • 1 teaspoon vanilla extract
    • 2 cups spelt flour
    • 1 ½ teaspoon baking powder
    • ½ teaspoon baking soda
    • ½ teaspoon salt
    • 250 ml coconut milk (thick part only from a can refrigerated overnight)

    Icing:

    • 3 tablespoons freeze dried blueberry powder
    • 2-3 teaspoons water
    • 150 g fresh blackberries

     

    Grease with coconut oil and dust with flour baking pan.

    In the bowl of a stand mixer fitted with the paddle attachment beat oil and sugar at medium speed until fluffy. Peel and mash bananas with the fork to very fine puree. Add them along with vanilla extract oil – sugar mixture. In a medium bowl, whisk together flour, salt, soda and baking powder. Gradually add flour mixture to oil mixture alternately with coconut milk, beginning and ending with flour mixture, beating just until combined after each addition. Pour cake mixture into prepared pan. Bake at 350°F for 1 hour (or a little longer, until a wooden pick inserted in center comes out clean). Once is baked let cool completely in pan then remove from the pan and transfer onto a wire rack.

    Icing: whisk together blueberry powder and water until smooth and liquid mixture. Drizzle over cooled cake. Decorate with fresh blackberries.


     

    Category: Tea- and bundt-cakes.

    Tags: banana, blackberry, blueberry, vegan.

  • There are traditional Polish sweet buns filled with wild blueberries. Made of delicate yeast dough are fluffy and soft. The filling is hidden inside and bundled up in yummy duvet. Wild blueberries are needed and could not be replaced by other berries because they give distinctive taste and vintage chic. Try and you will fall in love. Enjoy!

     

    10 pieces

     

     Dough:

    • 2 ¾ cups bread flour
    • 2 ½ teaspoons dried yeast
    • 125 ml lukewarm milk
    • 1/3 cup sugar
    • pinch of salt
    • ½ cup minus 1 tablespoon butter, melted
    • 2 eggs
    • 1 teaspoon vanilla extract

    Filling:

    • 250 g wild blueberries
    • 3 tablespoons sugar
    • 1 teaspoon corn starch

    Icing:

    • ½ cup icing sugar
    • 2-3 tablespoons warm water

     

    Make dough: in a medium bowl mix together yeast, milk and 1 tablespoon sugar. Let stand for 15 until frothy. In the bowl of a stand mixer fitted with the dough hook attachment, combine flour, remaining sugar and salt. Add yeast mixture, eggs, vanilla extract and melted butter, slightly cooled.  Mix on medium speed until dough is smooth (8-10 minutes). Once the dough is ready place it in an oiled bowl, cover and let stand in a warm place for 1-1.5 hours until doubled in size.

    To make filling mix all ingredients together in a bowl. Line the large tray with parchment paper.

    Place the dough on a floured surface and divide into half. Cut each half into five even pieces. Take one piece and placing on your palm flat it with second hand. Place a spoon of filling in the middle and fold edges to the center in order to cover filling. Seal all edges and form an oblong bun. Place on the baking tray sealed side down. When all buns are ready let stand the tray in a warm place for 15-20 minutes to rest and preheat oven to 375°F.  Bake for 18-20 minutes until golden brown in colour (the exact time may depend on oven and you should check when buns are right coloured). Serve warm or cooled. Before serving frost with icing made of icing sugar and water, mixed until smooth and thick liquid.


     

    Category: Yeast cakes.

    Tags: blueberries, yeast.