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August is the month blueberries are in season, meaning they are tastier, readily available to buy and affordable.

In celebration of this, Berry World have some quirky berry recipes available, showcasing how blueberries can be incorporated into a variety of different dishes.

These three delicious recipes will satisfy the sweetest of teeth, with a healthy kick. What’s not to love?



Blueberry and Creamy Lemon Croissants

These delicious breakfast treats are made in an instant and will fill the house with the smell of lovely fresh baking. Pull open a croissant and it will reveal its oozing creamy blueberry centre, perfect for a treat any time of day.

1 x 250g Jus Rol™ bake it fresh dough 6 Croissants

50g cream cheese

zest of 1 lemon

3 tsps caster sugar

120g blueberries

Pre heat oven 200c/180c fan/Gas 6

Follow the instructions on the pack and separate the dough into triangles. Mix together the cream cheese, lemon zest and sugar, divide between the croissants placing at the small side end. Top with the blueberries and roll to form crescents.  Place on a lightly greased baking tray approximately 5 cm apart

Bake for 10-15 mins until risen and golden brown

Serve fresh and warm from the oven, taking care as the blueberry filling is hot

Cook’s tip: Try making blueberry and chocolate croissants by replacing the cream cheese, lemon zest and sugar with chocolate spread such as Nutella™




Blueberry and Coconut Rice Pudding

Blueberries bursting into the creamy rice and coconut make this a luxurious pudding that could be served for a special occasion or just when you need cheering up after a long day.

200g pudding rice

1 x 400ml can reduced fat coconut milk

500ml semi skimmed milk

80g caster sugar

250g blueberries

50g desiccated or shaved fresh coconut

Place the rice, coconut milk and milk into a large saucepan, add the caster sugar. Cook gently for approx 20 mins, stirring occasionally to stop the rice catching on the bottom of the pan.

Add the blueberries and cook for a further 10 mins until the blueberries have softened but still hold their shape and the rice is cooked through.

Toast the coconut until golden.

Serve the rice pudding warm in heatproof glasses or bowls with a little of the toasted coconut stirred in and the rest sprinkled on top.




Blueberry and Buttermilk Scones with Fresh Blueberry Jam

Light and fruity and simply served split open, with the tastiest freshest tasting jam spooned generously on top, these scones are as close to heaven on a plate as you can get. For an extra special treat a spoonful of thick cream makes them extra luscious. The buttermilk can be replaced with ordinary milk, with a squeeze of lemon juice or 1 tsp cider vinegar to sour it.

    Blueberry jam: 

    400g blueberries

    200g caster sugar

    zest and juice of 1 large orange


    150g blueberries

    350g self raising flour

    1 tsp bicarbonate of soda

    100g salted butter, cubed

    50g caster sugar

    zest of 1 orange

    175ml buttermilk

    1 tbsp milk

    First make the blueberry jam, place the blueberries, sugar, zest and juice of the orange in a large heavy based pan.  Allow the sugar to dissolve over a medium heat then increase the heat and allow to boil for approximately 20 minutes, stirring occasionally to prevent it catching on the bottom of the pan.  Allow to cool a little then spoon into sterilised jars. Cover with a lid when completely cooled and store in the fridge for up to 2 weeks

    To make the scones, Preheat oven 220c/200c fan/gas 6.  Wash and pat dry the blueberries, dust in a little flour

    Sift the flour and bicarbonate of soda into a large bowl.  Rub in the butter using your fingertips until the mixture resembles fine breadcrumbs

    Stir in the caster sugar, orange zest and blueberries, make a well in the centre and pour in the buttermilk and milk, mix together with a knife until you have a soft dough. Turn out onto a lightly floured surface and knead very lightly, pat into a round 4cm thick

    Cut out scones using a 5 cm fluted cutter, place on a lightly greased baking tray.  Brush the tops with a little milk

    Bake for 10-12 minutes until risen and golden, cool on a wire rack

    Serve split in half topped with the blueberry jam



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