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 few more 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 Jam Almond Tea Cake

 

 

 

Ingredients for (48) cookies:

For Blueberry Jam:

● 1 cup US Highbush Blueberries
● 1 tbsp Maple Syrup
● ½ tbsp Corn Starch
● 1 tbsp Water
● ½ Lemon (optional)

 

For Blueberry Jam Almond Tea Cake:

● 2 cups All-Purpose Flour
● 1 cup Almond Flour (or ground blanched almonds)
● 2/3 cup Granulated Sugar
● ½ tsp Baking Powder
● ¼ tsp Salt
● 1 cup Unsalted Butter, softened
● 1 tsp Vanilla Bean Paste
● ½ tsp Almond Extract
● ½ cup Blueberry Jam, room temperature, stirred (as above)
● Powdered Sugar for dusting

 

Instructions For Blueberry Jam:

1. In a saucepan, mix blueberries and maple syrup (add a squeeze of lemon if you prefer) and bring to a gentle boil, stirring frequently. Then, simmer over medium heat for about 5 minutes.

2. In a bowl, mix the corn starch and water, then pour over simmering blueberry mixture. Bring back to a boil and leave for a few minutes until thickened before turning the heat off.

3. Pour the mixture through a fine mesh sieve and transfer the strained jam to a jar and store in the fridge until completely cool.

 

For Blueberry Jam Almond Tea Cake:

1. Preheat oven to 180°C and line muffin a muffin pan with muffin cups.

2. In a food processor, pulse the flour, almond meal, sugar, baking powder and salt until blended. Add butter, vanilla and almond extract. Pulse until the mixture becomes a soft dough.

3. Using a small cookie scoop (flat – not heaping) roll balls of cookie dough into tight balls. With the cookie dough ball cupped in one hand, make an indentation with the pinky finger from the opposite hand into the center of the ball. Make the well half the depth of the dough ball, then place it in the muffin cup, with the hole facing up. Repeat until the muffin tin is full. Then, fill each cookie with blueberry jam until somewhat overfilled.

4. Bake for 15 to 18 minutes or until lightly browned on the edges. Do not over bake! Once done, let the cookies to rest in the pan for 5 minutes, then transfer to a wire rack to cool. Once cooled, dust with powdered sugar.

 

 

 

2. Blueberry Cream Cheese Sandwich

 

 

Ingredients for 2 sandwiches:

● 4 slices Bread
● 50 gm Cream Cheese
● 2 tsp Icing Sugar (extra for sprinkling)
● 250 gm US Highbush Blueberries
● Butter

 

Instructions:

1. Spread butter on one side of each piece of bread.

2. In a bowl, combine the cream cheese and icing sugar.

3. Spread the cream cheese mixture onto the non-buttered side of bread slices.

4. Add blueberries and top with the other side of the bread, buttered side out.

5. In a pan over medium low heat, lightly toast each side of the sandwich for 3-4 minutes.

6. Sprinkle some icing sugar to serve.