Blueberry Custard Tarts

I bought some fresh blueberries on Sunday and was pondering what to make. I made fresh blackberry muffins this morning for our workers in the bathroom (changing tub for shower) and they need their energy. So…… of course, tarts.


  • Make the pastry of your choice (or store bought if you can’t ).
  • 3 eggs
  • 2 cups sugar
  • 1/2 cup flour
  • 1/3 cup evaporated milk
  • 2 tsp. vanilla
  • 1 tbsp. lime juice
  • pinch of salt
  • 5 1/2 cups blueberries

In a large bowl whip the eggs and add the sugar, flour, milk, vanilla, lime juice and salt, mixing well. Gently fold in the blueberries. Pour in the tart crusts.



  • 1/2 cup flour
  • 1/4 cup packed dark brown sugar
  • 1/4 cup cold butter
  • I tsp. grated lime zest

In a small bowl, combine the flour, lime zest and sugar mixing well. Cut in the cold butter until crumble. Sprinkle over each tart and bake for 25-35 minutes in a 350 oven. Cool on a wire rack.


Blueberry Biscuits With Blueberry Sauce

The big secret with super good biscuits is having a light touch. You can’t mess this one up. No rolling – no blending butter. Try it and you will love this one forever. Besides, blueberries are a super food.


  • 2 cups flour
  • 2 tsp. baking powder
  • 2 tbsp. sugar
  • pinch of salt
  • 1/4 tsp. nutmeg
  • 1 cup blueberries
  • 1 1/2 cups whipping cream

Preheat oven to 425 degrees. In a large bowl, stir the dry ingredients together. Toss the blueberries in the flour mixture and stir the cream into the flour until JUST moistened.

Turn the dough out on a floured surface. Gently lift and fold dough about five times. Place on a parchment lined cookie sheet and form the dough into a 8 inch circle about 1 inch thick.

Using a floured pizza cutter, cut 12-14 biscuits leaving the biscuits intact. Bake in the upper half of the oven for 18-20 minutes until golden. Cut or pull apart when ready to serve with the Blueberry Sauce (recipe follows).


Blueberry Sauce

  • 2 cups blueberries, divided
  • 1/3 cup sugar
  • 2 tbsp. water
  • 1 tsp. vanilla

In a saucepan combine the ingredients and bring to a simmer. Cook and stir the berries until the berries pop and becomes thickened.

Remove from the heat and add 1 tsp. vanilla and the remaining berries. Serve warm.

Invite a few friends over, make a fresh pot of coffee/tea and enjoy.

Spring Greens With White Balsamic Vinaigrette

Another dish to add to the holiday Buffet is this simple salad. The vinaigrette is from Chef Jeremy Schorb from The Boathouse in White Rock, B.C. The salad ingredients are mine.

  • 1 cup olive oil
  •  1/2 cup white balsamic vinegar
  •  1 tsp. honey
  •  1 tsp. Dijon mustard
  •  pinch of salt and pepper

In a bowl, whisk the mustard, honey and balsamic vinegar together until well mixed. Now SLOWLY pour the oil in, whisking vigorously until emulsified. Season with salt and pepper.

  • 3 tbsp. fresh pea sprouts
  •  12 cups mixed torn spring greens,
  •  1 cup shelled, fresh garden peas, blanched and chilled
  •  1/2 cup fresh washed blueberries
  • Gently toss these ingredients together in your prettiest large bowl and just before serving, drizzle the dessing over and, again, gently toss.

Place on the table with the rest of the goodies.

Blueberry Pecan Cake

This makes a great cake when the girls come over for coffee. It is even more delicious with a dollop of whipped cream to go with the caramel sauce. What more can we ask for?


  • 2 1/2 cups flour
  • 2 tsp. baking powder
  • generous pinch of cinnamon and allspice
  • 3 tbsp. butter, room temperature
  • 3/4 cup sugar
  • 1/4 cup dark brown sugar, packed
  • 2 large eggs
  • 1 cup whole milk
  • 2 cups fresh blueberries
  • 1 large peach, peeled and chopped
  • 3/4 cup chopped pecans
  • caramel sauce
  • whipped cream

Preheat oven to 350 degrees. Grease and flour a 9 inch square baking pan. Tap lightly to remove excess flour. Set aside.

Combine the flour, baking powder, cinnamon and allspice well. Set aside.

In your mixing bowl, beat the butter for 25 seconds on high speed and beat in the sugars. Beat for another 30 seconds until light and fluffy. Add the flour mixture and milk alternating each addition, beating until well combined.

In a small bowl combine the blueberries, pecans and peach with remaining 1/2 cup of flour, tossing to coat. Fold into the batter gently. Spoon into the prepared cake pan.

Bake 45-50 minutes until a toothpick comes out clean.

For a spectacular showing, top the cake with more fresh fruit. Slice and add a dollop of whipped cream and spoon some caramel sauce over the cake.

Make a fresh pot of coffee and call the girls. It is time to sit and chat.

To make the caramel sauce combine 1 cup packed brown sugar, 1/2 cup butter, 1/2 cup whipping cream, 1 tbsp. corn syrup in a saucepan and bring to a boil to dissolve the sugars. This could take a couple of minutes. When completely dissolved, remove from the heat and add a tsp. of vanilla. Cool a little (serve warm).

Blueberry Cornmeal Pancakes

This  would be a real cool way to suprise those at the breakfast table. This recipe comes from Tutti’s off Main Street in California. It will serve 4.

Adjust accordingly if more are seated at the table.


  • 1 cup flour
  • 3/4 cup stone ground cornmeal – not coarse
  • 1/4 cup sugar
  • 3  1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • pinch of salt
  • 2 large eggs
  • 1  1/4 cup buttermilk
  • 3 tbsp. butter
  • 1 cup fresh blueberries
  • vegetable oil for brushing griddle


Whisk together flour, cornmeal, sugar, baking powder, baking soda and salt.

Whisk together the eggs, buttermilk and butter until well blended, then whisk into the flour mixture just until combined. Do not overmix. Fold in the blueberries. Batter should be lumpy and will thicken if left sitting.

Lightly coat the griddle with the oil and heat over moderate heat until really hot, but not smoking. Pour 1/4 cup of batter for each pancake and cook until bubbles appear on surface and lightly browned on the botton. Flip over and cook for 1-2 minutes longer.

Repeat until all pancakes have been made. Serve with butter and blueberry sauce and/or maple syrup.

Oh yeah, oh yeah, oh yeah! Yummy.

Easter Breakfast Salad

This can be used also as a side dish if you are planning a buffet for breakfast or for a dessert by adding whipped cream. Either way, it is a winner and everyone will love the flavours.

  • 2 limes
  • 1/3 cup water
  • 1/3 cup sugar
  • 2 large mangoes or 4 ataulfo mangoes, peeled and cut into 1 inch cubes
  • 3 cups fresh blueberries
  • 1/4 cup finely chopped crystallized ginger

Grate the zest of a lime. Squeeze 3 tablespoons of juice from the limes and set aside. Put the lime zest into a saucepan along with the sugar and water and boil, stirring constantly until the sugar has all dissolved.

Boil for another 3 minutes, remove from the heat and stir in the lime juice. Let this sit for about 25 minutes and remove the zest with a slotted spoon and discard.

Toss the mangoes, blueberries and syrup in a large bowl and sprinkle with the ginger. Serve in your prettiest bowl(s).

If having this for breakfast, drizzle some homemade creme fraiche over the top. All I can say is….yum!


Lemon Blueberry Bars

This is a really easy dessert bar to make for  company arriving later in the day. It take about 4 hours to set up so be prepared.

  • 1  1/2 cups graham cracker crumbs
  • 6 tbsp. melted butter
  • pinch of cinnamon
  • 2 tbsp.  dark brown sugar
  • 1  8 ounce package of Philadelphia cream cheese, softened
  • 1/2 cup icing sugar
  • 1 package instant lemon pudding
  • 2 tsp. grated lemon zest
  • 1 cup whole milk
  • 2 pints of fresh blueberries, washed and stems removed

You will need an 8 inch square baking pan. Line the pan with parchment paper. Use enough that will require you to fold the corners and bring the paper up the sides as well.

Combine the crumbs, butter, cinnamon and sugar together and press in the lined pan. Refrigerate while making the filling.

Cream the cream cheese and icing sugar together until smooth. Add the lemon zest and beat for about 2-3 minutes.

Layer the blueberries on top of the crumb base and GENTLY pour the cheese mixture over top.  Drop a few blueberries on top as a garnish. Refrigerate for about 4 hours.  When ready to plate, lift out by using the edges of the parchment paper, then pull back the paper.

If you want to up the level, add a dollop of whipped cream and top with a sprinkle of fresh lemon zest.

Anyone for tea?

Blueberry Coffee Cake

This is such a favourite of mine. I have one in the oven now and will take a picture when done.

  • 2/3 cups chopped pecans
  • 1/4 cup brown sugar, packed
  • pinch of salt

Mix this together in a small bowl and set aside

Batter – Part 1

  • 2 cups flour
  • 2 tsp  baking powder
  • 1 tsp baking soda
  • pinch of salt

Mix together in a small bowl and set aside

  • Batter-Part 2
  • 1/4 cup butter
  • 1 cup sugar

Beat these two together until really light and fluffy

Now add:

  • 3 large eggs
  • 1 cup sour cream
  • 1 tsp.pure vanilla

Add the dry ingredients, a little at a time, and beat until very, very smooth.

  • 2 cups blueberries (frozen are fine, just don ‘t thaw)
  • flour to toss the berries in, and gently fold them into the batter.

In a tube pan, add one half of the batter in the prepared pan, take 1/2 of the nut mixture and sprinkle over the top of the batter.  Add the remaining batter and top with the remaining nut mixture.

Bake for 50-60 minutes.  You will love this one.



Mixed Berry Crisp

Summer brings on wonderful dishes and this is one of them.

Serves 8

  • 1 cup flour
  • 1 cup rolled oats
  • 3/4 cup packed brown sugar
  • 1/2 tsp each cinnamon and nutmeg
  • 1/2 cup melted butter


  • 3/4 cup berry sugar
  • 2 tbsp cornstarch
  • 1 cup cold water
  • 1 tsp grated orange rind


  • 1 1/2 cups blackberries
  • 1 cup sliced strawberries
  • 1 cup peeled and sliced peaches
  • 1 cup fresh blueberries

 Preheat oven to 350 degrees.

In a bowl combine first five ingredients and press one half of the mixture in a greased nine inch cake pan.

To make the sauce, combine the sugar and cornstarch, whisk in the cold water and orange peel until smooth. Bring to a boil then reduce the heat to low and cook for five minutes or until thick and clear, whisking constantly.

Toss the fruit together and arrange over the base. Pour sauce on top and sprinkle with the remaining flour mixture and bake for fifty-five-sixty minutes until fruit is tender and top is golden in colour. Serve warm with sweetened whipped cream.

This is a nice take on the apple crisp recipes everyone has.

Blueberry Buckle

You are relaxing and the phone rings….unexpected company coming in an hour. What to do? Try this, it is fast and delicious.

Makes 10 inch round cake

  • 1/2 cup butter
  • 2 cups flour
  • 1 1/2 tsp baking powder
  • Pinch of salt
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp almond extract (or lemon)
  • 1/2 cup milk
  • 5 cups fresh berries or frozen, if you picked fresh in the summer

(Just don’t use wild frozen berries, too small)

Spray cake pan and set aside. Preheat oven to 350 degrees.  In a medium bowl mix the flour, baking powder and salt well together. In another bowl cream, butter and sugar until light and fluffy (four-five minutes). Reduce speed and add the egg and flavouring.

 Alternate by adding the milk and flour mixture, finishing with the flour. Remove from the mixer and gently add the blueberries.

Add the Streusel topping (below) and bake from sixty-seventy minutes until tests done. Leave in the pan to cool. Serve this at room temperature with sweetened whipped cream flavoured with either almond or lemon extract.

Streusel topping

  • 1 tsp cinnamon
  • Pinch salt
  • 1/4 cup pack brown sugar
  • 1 cup rolled oats
  • 6-7 tbsp. room temperature butter

 Mix together and then with your hands mix the butter in until fine crumbs form.  Sprinkle over the top of the cake before putting into the oven.

Blueberry Mousse Cheesecake

There are so many recipes for cheesecake but what is just one more? You can never have enough, I always say.


  •  1/2 cups gingersnap crushed wafers
  • 3 tbsp. melted butter
  • 2 pkgs Philadelphia Light Cream Cheese
  • 2 pkgs. regular Philadelphia Cream Cheese
  • 1 cup sugar, divided
  • 1 tbsp. pure vanilla
  • 3 eggs
  • 1 tsp. blueberry flavouring
  • 3/4 cup fresh blueberries
  • 8 oz. whipped topping

Heat oven to 325 degrees. On bottom layer place a pan with water in it.

Mix together the gingersnap crumbs and melted butter and press into the bottom of a 9 inch springform pan.

In your electric mixer, beat 3 pkgs. of  cream cheese (LESS CALORIES THIS WAY AND STILL THE RICH TASTE) with 3/4 cup sugar and 1 tbsp. vanilla.  Add the eggs, one at a time, and mix until smooth. Fold in 3/4 cup fresh and washed blueberries. Pour into pan.

Bake for 50-60 minutes until center is almost set.  Run a knife around the edge of the pan to  loosen and let cool completely.

Beat the remaining pkg of cream cheese, sugar, blueberry flavouring and blueberry juice until well blended.  Spread over the top of the cheesecake.  Refrigerate at least 5 hours.  When serving, plate and add a few fresh blueberries.

Blueberry Soup

  • When entertaining and you want to serve a new ‘thing’, try this. I promise you it will be a superb addition to the meal. I also promise you everyone will want the recipe (even if not a lover of cold soups).

You will need:

For 4

  • 2 1/2 cups Blueberries
  • 1/4 cup Blueberry Juice
  • 1 cup heavy whipping cream
  • 1/2 cup honey
  • 1/4 cup Chardonnay Wine
  • Juice of 1/2 lemon
  • Blueberry Yogurt and Fresh Blueberries for garnish.

Now put everything in the blender until smooth and strain well to remove the seeds (this takes time). Top with Blueberry Yogurt and fresh blueberries. You will notice people slyly running their fingers around the edge of the bowl to get it all.

Now, if serving for 10

You will need:

  • 5 1/4 cups Blueberries
  • 1/2 plus 1/8 cup of Blueberry Juice
  • 2 1/2 cups whipping cream
  • 1 1/4 cups honey
  • 1/2 plus 1/8 cup Chardonnay Wine (or White Cranberry Juice if you want non-alcoholic)
  • Juice of 1  1/4 lemons

Process and garnish the same as for 4.