The Movement Control Order (MCO) was a period where many started cooking and baking for their family.

Partly because we were home most of the time, so we had more time.

By now, many amateur cooks can proudly pat their shoulders for feeding delicious dishes to their families.

Well, home cooking should continue, and you may want to try out new dessert recipes as well.

Here are some collections of recipes from the US Highbush Blueberry Council that launched “Your Berry Best Friend” as its 2020 campaign celebrating another delicious season of these tiny yet mighty fruits.

Check these recipes out and try them for your family!

 

1. Blueberry and Lemon Pavlovas

 

 

 

Ingredients for 10 Mini Pavlovas:
● 4 Egg Whites, room temp
● 1 cup Caster Sugar
● 3 tsp Cornflour/Corn Starch
● 1 tsp White Vinegar

For Fresh Blueberry Cream Cheese Frosting:
● 150 gm US Highbush Blueberries
● 1½ tbsp Sugar
● ½ tbsp Corn Starch
● 1 tbsp lemon zest
● 60 gm Butter, room temperature
● 1½ cups Icing Sugar
● 225 gm Cream Cheese, softened
● 1 tsp Vanilla Extract

To assemble:
● ½ cup Lemon Curd, store-bought
● US Highbush Blueberries to decorate
● Lemon Zest of 1 lemon

 

Instructions For Mini Pavlovas:

1. Preheat oven to 150°C and line a baking tray with parchment paper.

2. Using an electric mixer, beat egg whites until soft peaks form.

3. Gradually add the sugar, beating well until the mixture is glossy and the sugar has dissolved.

4. Add the cornflour and vinegar and fold through.

5. Transfer mixture to piping bag with a nozzle attached and pipe round nest shapes around 10 cm in diameter onto the parchment paper.

6. Place in the oven, reduce the heat to 120°C and cook for 20 minutes.

7. Then turn the oven off and allow the meringues to completely cool in the oven.

 

Instructions for Fresh Blueberry Cream Cheese Frosting:

1. In a saucepan over medium heat, combine the blueberries, sugar, cornstarch, and lemon zest.

2. Stir the mixture until the sauce thickens and the cornstarch becomes translucent (around 10 minutes.)

3. Remove from heat and allow to cool to room temperature.

4. Once cooled, blitz the mixture in food processor to remove big blueberry chunks.

5. Cream the butter and icing sugar together until well mixed.

6. Add the cream cheese in cubes slowly until incorporated. Add in vanilla extract and continue mixing for 5 minutes until the icing is light and fluffy.

7. Gradually add the blueberry sauce and gently fold into the cream cheese frosting.

 

To assemble:

1. Top each pavlova with a teaspoon of lemon curd and then dollop the blueberry icing on top.

2. Decorate with blueberries and lemon zest.

 

 

2. Blueberry Chicken Salad Wraps

 

 

Ingredients for 12 wraps:

● 3 tbsp Plain Greek Yoghurt
● 2 tbsp Mayonnaise
● ¼ cup Celery, finely chopped
● ¼ tsp Salt
● 2 cups Chicken, cooked and diced
● ¾ cup Fresh US Highbush Blueberries
● 6 Large Lettuce Leaves
● 6 Whole-Wheat Tortillas

 

Instructions:

1. In a bowl, combine yogurt, mayonnaise, celery and salt. Then, gently stir in chicken and blueberries.

2. To warm tortillas, place a damp paper towel on a microwave-safe plate and top it with a tortilla. Repeat to make a stack of paper towels and tortillas, topped with a damp paper towel. Microwave on high until hot, 30-60 seconds.

3. Place warm tortillas on counter and top each with a lettuce leaf.

4. Scoop about ½ cup chicken-blueberry salad on each lettuce leaf.

5. Roll up each tortillas and cut in half (secure with toothpicks). Ready to be served.

 

 

3. Blueberry Thyme Scones

 

 

Ingredients for 8 scones

● 1 cup Frozen US Highbush Blueberries
● 2 cups Flour
● ¼ cup Sugar
● 2 tsp Baking Powder
● ¼ tsp Salt
● 8 tbsp Cold Butter, cut into small pieces
● 2 tsp Fresh Thyme Leaves
● 1 tsp Lemon Zest
● ¼ tsp Freshly Cracked Black Pepper
● ½ cup Milk (or 2/3 cup)
● 1 Egg, lightly beaten

 

Instructions:

1. Preheat oven to 200°C and grease baking sheet with nonstick cooking spray.

2. In a bowl, combine flour, sugar, baking powder and salt. Using pastry cutter, or two knives, cut in butter until mixture is size of very coarse crumbs.

3. Then, stir in blueberries, thyme leaves, lemon zest and cracked black pepper. Stir in ½ cup milk until mixture just holds together, add remaining milk if mixture is too dry.

4. On lightly floured surface, knead dough and shape into an 8-inch circle, about 1-inch thick. Cut into 8 wedges and transfer to the prepared baking sheet. Brush tops with beaten egg and bake 20 minutes or until tops are golden.

5. Cool 2 minutes on baking sheet. Transfer to wire rack and cool slightly. Serve warm or at room temperature.