Lemon Blueberry Tart – a buttery graham crumb crust gets filled with a tart & sweet lemon filling and topped with a delicious, easy to make blueberry compote. This lemon blueberry tart recipe makes a large 10 or 11 inch tart or it can be made in a 9 or 10 inch glass pie pan. I …
Thanks to all who emailed to say thanks for the Signal Hill photographs. It seems in showing some international readers our little corner of the world, I set off a wave of homesickness for those transplanted Newfoundlanders who also regularly read this blog from far off places. 😉 The remainder of the blueberries form our …
Crème Caramel is a very classic dessert but many people are too intimidated to try to make what is, in reality, not a very difficult preparation. I like experimenting with adding flavour elements to the custard and adding fruit syrups as well. I particularly like this lemon and blueberry version probably because wild Newfoundland blueberries …
Easy Blueberry Apple Strudel – one of the reasons to keep frozen puff pastry sheets on hand is to be able to use it in simple quick desserts like this. This Easy Apple Blueberry Strudel is a great simple recipe that will come in handy when you need a quick dessert. The sheets of frozen …
Blueberry Peach Phyllo Galette. A low effort, easy dessert that’s perfect for last minute entertaining. Great with vanilla ice cream. This Blueberry Peach Phyllo Galette is another impressive but low effort dessert. Frozen phyllo pastry from your supermarket freezer and some fresh peaches and blueberries are practically all that are needed to quickly throw together …
This Limoncello Pound Cake with Blueberry Port Sauce is proof positive that lemon and blueberry are such a perfect flavour combination.
Blueberry Ripple Ice Cream. Even the wild blueberry jam is homemade in this outstanding ice cream recipe.
For the Victoria Sponge2 eggs separated, room temperature1/3 cup sugar½ tsp lemon flavoring½ tsp vanilla flavoringSift together:1/3 cup flour1/2 tsp baking powderBeat egg whites until foamy. Add sugar gradually until eggs are stiff.Beat egg yolks until thickened. Fold into batter along with flavorings.Slowly and gradually fold in flour and baking powder.Pour into greased and parchment …