If you would like to provide us with your Favorite Blueberry Recipes we would be happy to share them with our other customers.

Thanks you!

Blueberry Pavlova

6 egg whites, at room temperature
½ tsp cream of tartar
pinch of salt
1-¼ cup of granulated sugar
2 tbsp cornstarch
½ tsp vanilla extract

Blueberry Sauce
2 pint of blueberries
3-4 tbsp sugar
zest of one lemon
Whipped Cream
1 cup heavy cream (35% fat), cold
3-4 tbsp icing sugar, to taste
1 tbsp vanilla extract

Lay parchment paper on a baking sheet.
Using a round bowl turned upside down, draw circles to use as a template for your meringue.
Add the cream of tartar and salt to your egg whites.
In a separate bowl, mix together the sugar and cornstarch
Beat the egg whites, using a handheld mixer or a stand mixer, for a few minutes until frothy (2-3 minutes) on medium-low speed.
Add sugar a spoonful at a time while still beating the egg whites, until incorporated and beat mixture on medium speed for 1-2 minutes.
Add the vanilla extract and continue beating on medium-high until stiff peaks are formed (4-5 minutes).
Using a rubber spatula (or a spoon), spread the egg whites onto your circular templates. (I made 6 small circular meringues and one large one on a separate baking sheet). The meringue layer should not be too thin since you want some body to the meringue.
Bake for 60 minutes at 250F. Add 10-15 minutes baking time for the larger meringue.
If you have time, allow the meringues to sit with the oven turned off for 2 hours to dry out the meringue.
Meringues can be made in advance the day before and stored in an airtight container.

Blueberry Sauce
In a small pot, add blueberries and sugar and heat up to medium-low.
Crush the berries with the back of a spatula (or I used a potato masher).
Let it simmer for 10 minutes until blueberries are cooked.
Add lemon zest.
Taste and add sugar/zest as required and turn off the heat.
This can also be made in advance and refrigerated.

Whipped Cream
Whip the cream until soft peaks form.
Add icing sugar and vanilla and continue whipping until stiffer peaks form.
Store in the refrigerator until you need i


Double Blueberry Pie

• 1 frozen or homemade pie shell (9 inch)
• 1 jar (10 ounces) blueberry jam or fruit spread
• 1/4-teaspoon ground cinnamon
• 4 cups fresh blueberries
• Sweetened whipped cream or vanilla ice cream (as needed)
Following package or recipe directions, prebake pie shell; cool. In a microwaveable dish, combine blueberry jam and cinnamon. Microwave on high until mixture liquefies, about 1minute. Stir in fresh blueberries. Spoon blueberry mixture into prepared shell. Chill. Serve with whipped cream or vanilla ice cream.

Yield : 6 portions


Blueberry Cheesecake

Blueberry Cheesecake for Calorie Counters

Per Portion: Including 1-1/2 tablespoons blueberry sauce: 152 calories; 19 g carbohydrate; 4.5 g total fat (2.6 g saturated fat); 1 g fiber
• 3 tablespoons graham cracker crumbs
• 2 containers (6 ounces each) low-fat vanilla yogurt
• 1 cup fat-free cottage cheese
• 4 ounces fat-reduced cream cheese
• 1 tablespoon cornstarch
• 1/2 cup egg substitute
• Blueberry Sauce, recipe follows
Preheat oven to 350°F. Spray bottom and side of a 9-inch pie plate with vegetable cooking spray; sprinkle with graham cracker crumbs, and tilt to coat evenly. Place a coffee filter or two layers of paper towels in a strainer; stir 1 container of the yogurt and spoon it into the filter; set aside to drain, stirring occasionally, about 30 minutes. Meanwhile, in a food processor, blend the remaining container of yogurt, cottage cheese, cream cheese and cornstarch until smooth. Add the eggs and pulse until combined. Carefully pour into the crumb-coated pie plate; smooth top. Bake until set in the center, about 30 minutes. Meanwhile, prepare the Blueberry Sauce. When pie is set, spread the drained yogurt over the top; bake 5 minutes longer. Cool to room temperature on a wire rack. Chill until cold. Serve with Blueberry Sauce

Yield : 8 portions

View even more recipes on the BC Blueberry Council website.