My Blueberry Treats!!

A few days ago I wrote a blog post about my first blueberry u-pick trip experience in Canada. It was one of the most fun things I did this summer. If you haven’t read the post yet, read it now!

Apart from being highly nutritious and a powerful source of antioxidants, blueberry is an amazingly flavoursome fruit.

 Today I’m going to share all about what I did with my blueberries from the u-pick trip.

The best thing I could have done with the fresh and juicy berries was share it with other people. They were so delectable and so much better than the store-bought berries that I had to share it with my close friends. And when they concurred with me that it was the finest berries they’d had this year, I knew I wasn’t the only one after all. 

My favourite kind of breakfast these days is Greek yoghurt with granola, nuts and dried cranberries. Since it’s the berry season, I sometimes replace the dried cranberries with fresh strawberries, raspberries or blueberries. Almost for a week after my u-pick trip I gorged on the blueberries for breakfast. I made it into smoothies, milkshakes or even had it plain with yoghurt. 

Yoghurt parfait with blueberries

Ingredients: Vanilla Greek yoghurt, honey & almond granola and fresh blueberries.

Blueberry and Banana Smoothie

Ingredients: Non-fat Greek yoghurt, fresh blueberries, banana, honey and Ice

Blueberry scones using the Tesco Scone mix

Tesco Scone Mix was available at the Urban Fare grocery stores for a limited period during summer. I was quite familiar with the brand Tesco as I spent a few glorious years in London buying my everyday grocery from Tesco. 

Tesco scone mix, milk and fresh blueberries. Using these 3 ingredients, I made some really yummy scones in no time. 

Unpack the Tesco mix and the add 1 cup of milk and blueberries to prepare a dough. Knead the mixture very lightly to form a soft, smooth dough. Roll out the dough on a floured surface to approximately 2cm thick and cut into 8 - 9 rounds.

Pre-heat the oven to 220°C/Fan 200°C/Gas Mark 7 and lightly grease a baking sheet. Place on the baking sheet, glaze with milk or beaten egg and cook in the top of the oven for 12-15 minutes until well risen or golden brown. Cool on a cooling rack.

   And scones are ready! Serve with clotted cream and your favourite jam.

After almost a week of devouring on the sweet and juicy blueberries my stock finished. Thank god, I decided to freeze a small bunch in the very beginning so I could use them later. Luckily berries freeze well and can be used in smoothies or making jams. I used my frozen batch of blueberries to make the perfectly healthy frozen desert. I guess I almost saved the best for the last!

Blueberry Popsicles

Using the following simple ingredients,

Blend the yoghurt, blueberries and honey (vanilla extract optional) together until very smooth. Pour them in popsicle moulds and freeze for at least 6 to 7 hours to overnight!

It’s healthy and my go-to after a hot and sweaty workout!

I hope you enjoyed reading. Let me know in the comments if you end up making any of these.

-SOnali
For So-Saree Canada