Best 4 Blueberry Milkfinland Recipes

BLUEBERRY & LEMON FRIANDS

Steps:

• Preheat the oven to fan 180C/conventional 200C/gas 6. Generously butter six non-stick friand or muffin tins. Melt the butter and set aside to cool.
• Sift the icing sugar and flour into a bowl. Add the almonds and mix everything between your fingers.
• Whisk the egg whites in another bowl until they form a light, floppy foam. Make a well in the centre of the dry ingredients, tip in the egg whites and lemon rind, then lightly stir in the butter to form a soft batter.
• Divide the batter among the tins, a large serving spoon is perfect for this job. Sprinkle a handful of blueberries over each cake and bake for 15-20 minutes until just firm to the touch and golden brown.
• Cool in the tins for 5 minutes, then turn out and cool on a wire rack. To serve, dust lightly with icing sugar.

BLUEBERRIES FOSTER

Steps:

• In a medium skillet over medium heat, melt the butter. Add the brown sugar and pumpkin pie spice. When the sugar has dissolved, add the spiced rum and cook for another minute (if cooking on a gas range, turn the flame off before adding the rum). Gently stir in the blueberries. Cook until the berries are heated through but still retain their shape, 3 to 4 minutes.
• To serve, scoop the ice cream into bowls and top with the warm blueberry mixture.

BLUEBERRY MILK(FINLAND)

Steps:

• In a small saucepan, heat blueberries, sugar and water over medium high heat until boiling. Reduce heat to medium-low, and let simmer for 10-15 minutes to reduce until it is thickens slightly and makes a syrup. Remove from heat and strain through a fine-mesh strainer if desired. Refrigerate.
• Whisk together 1/4 cup blueberry syrup with 1 cup cold milk to serve.
• This recipe will also work with strawberries, blackberries, lingonberries, and cherries.

BLUEBERRY BLONDIES RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C). Grease a 8-inch (20 cm) square baking dish with nonstick spray and line with parchment paper. Let the parchment hang over 2 sides of the pan for easy removal.
• In a medium bowl, whisk together the flour, baking powder, and salt.
• In a large bowl, whisk together the butter and brown sugar until smooth. Add the egg and vanilla and whisk to combine. Stir in the dry ingredients until just combined, then fold in 1 cup of blueberries.
• Transfer the batter to the prepared pan and smooth the top. Gently press the remaining ½ cup (50 g) blueberries into the top of the batter.
• Bake for 30-40 minutes, until a toothpick inserted in the center comes out clean. Let the blondies cool for 15-20 minutes before removing from the pan and slicing.
• Enjoy!