Blueberries are a delicious wild berry with unique healing properties. It is equally useful in raw and thermally processed form. Therefore, it is widely used in cooking. Today's article presents a selection of interesting recipes for dishes from this fragrant berry.

Ways to harvest blueberries for the winter

Unfortunately, this tasty berry cannot be kept fresh for a long time. Therefore, many prudent housewives try to stock up on it for the future. One of the simplest methods of harvesting blueberries is freezing. The sorted, washed and dried berries are put in low containers and stored at sub-zero temperatures. Subsequently, they are used to make pastries, ice cream, sauces and other blueberry dishes.

For those who do not have a spacious freezer, it can be recommended to dry the berries. To do this, the sorted fruits are laid out on paper or thick fabric, covered with gauze and left in direct sunlight. Dried vegetable raw materials are dried in an oven heated to eighty degrees. Store such berries in cotton or linen bags in any cool room.

Those who don't have time to dry blueberries can simply grind them with sugar. To do this, ground berries are combined with sweet sand in a ratio of 1: 2, laid out in clean jars and put in the refrigerator. In addition, all kinds of preservation, such as compotes or jams, are made from it.

berry jam

This recipe will surely arouse some interest among those who do not know what to cook with blueberries. This sweet treat keeps well through the winter and can be used to create flavorful homemade baked goods. To make this jam, you will need:

• A kilo of blueberries.
• 500 grams of sugar.

The sorted and washed berries are poured into a convenient pan and covered with sweet sand. All this is sent to the stove, brought to a boil and boiled to the desired density, not being lazy to periodically remove the resulting foam. After about an hour, the hot jam is transferred to a sterile glass container, rolled up and sent for storage.

Blueberry pie

This pastry is made on the basis of crumbly shortcrust pastry, which goes well with fragrant berry filling. Since this blueberry pie recipe calls for some non-standard ingredients, see if you have on hand:

• ¾ cup buttermilk.
• 12 large spoons of butter.
• 1.5 cups blueberries
• Fresh egg.
• A teaspoon of salt.
• ¼ cup brown sugar.
• ½ teaspoon of soda.
• A couple of glasses of flour.
• Vanillin.

The process of preparing this simple and delicious blueberry dish can be divided into several simple steps. 10 tablespoons of chilled butter are cut into cubes and combined with salt and flour. Everything is thoroughly rubbed until crumbs are obtained, half of which is laid in a separate bowl. In the rest add the egg, vanillin and buttermilk. The sorted and washed berries are poured into the resulting dough and beat well with a mixer. All this is laid out in a greased form and covered with the remaining crumbs mixed with the rest of the butter and brown sugar. Dessert is baked at an average temperature for a little less than an hour.

jellied pie

Baking made using the technology described below will be an excellent addition to a cup of fragrant herbal tea. It has an unusual taste and retains its original freshness for a long time. It is also important that this blueberry pie recipe involves the use of a slow cooker. And this greatly simplifies the task of the cook. To bake this dessert, you will need:

• 370 milliliters of sour cream.
• ½ cup sugar.
• A couple of eggs.
• 120 grams of butter.
• A little more than a glass of flour.
• A couple of large spoons of starch.
• ½ cup blueberries.
• A pinch of baking powder and salt.

Having figured out what to cook from blueberries, you need to understand exactly how to do it. Frozen butter is grated and combined with a glass of flour, baking powder and salt. The resulting mass is mixed with 70 milliliters of sour cream and put in the refrigerator. Thirty minutes later, the dough is spread over the bottom of the multicooker bowl, covered with a layer of berries and poured with a mixture of the remaining sour cream, eggs, sugar and starch. Immediately after this, the device is covered with a lid and left in the “Baking” mode for eighty minutes.

berry jelly

We bring to your attention another interesting version of the blueberry dish. This dessert is served chilled. Therefore, it will be an excellent alternative to popsicles. To prepare it you will need:

• 200 grams of blueberries.
• 450 milliliters of water.
• 25 grams of gelatin.
• Sugar (to taste)

Gelatin is dissolved in 150 milliliters of cold water and left for at least half an hour. In order not to waste precious minutes, you can take care of the rest of the components. 300 milliliters of water is poured into a saucepan, brought to a boil and combined with washed berries and sugar. All this is boiled over low heat for a quarter of an hour, and then removed from the stove and cooled.

The swollen gelatin is brought to a boil. As soon as it is completely dissolved, berry syrup is added to it and poured into molds. Almost ready blueberry jelly is sent for several hours in the refrigerator. Only after that the frozen delicacy is served to the table.

Curd and berry mousse

A dessert made according to the recipe below is not only tasty, but also healthy. It does not contain a single gram of artificial additives, so it can be offered not only to adults, but also to small sweet tooth. To make blueberry mousse, you will need:

• 200 grams of cottage cheese.
• 3 large spoons of pasteurized milk.
• 150 grams of blueberries.
• ½ ripe banana.
• A pinch of vanilla.

Washed berries are combined with banana slices and crushed in a blender. In a separate container, mix cottage cheese, milk and vanilla and beat it all with a mixer. The resulting masses are laid out in layers in bowls and decorated with waffles and mint leaves. If desired, a little sugar can be added to the blueberry mousse.

cheesecake

This dessert is prepared using a very simple technology that does not involve heat treatment. Instead, it should be kept in the refrigerator for several hours. Therefore, it is better to start the process in the evening in order to try a piece of delicious delicacy in the morning. To make Blueberry Cheesecake, you will need:

• 300 grams of cookies.
• Half a stick of unsalted butter.
• Half a kilo of cottage cheese.
• 500 milliliters of sour cream.
• 300 grams of sugar.
• 200 milliliters of cream 20% fat.
• 200 grams of blueberries.
• A couple of sachets of gelatin.

The ground cookies are poured with melted butter, spread over the bottom of a split mold and put in the refrigerator. While the base hardens, you can start preparing the cream. To do this, grated cottage cheese, sugar and sour cream are combined in one bowl. All this is whipped and divided into two unequal parts. Blueberry puree is added to the smaller one, the larger one is left as it is.

Gelatin is soaked in a small amount of water, and then poured with heated, but not boiling cream. The resulting liquid is divided in half. Each part is combined with curd masses.

On the sandy base for the future blueberry cheesecake, alternately spread the white and berry mixture so that a pattern is obtained. The finished dessert is sent to the refrigerator for solidification.

Berry muffins

These delicious little cupcakes are a great addition to a cup of aromatic tea or a glass of warm milk. They are distinguished by a delicate structure and a pronounced berry aroma. To prepare this blueberry dish, you will need:

• 300 grams of flour.
• A tablespoon of baking powder.
• 150 grams of blueberries.
• Fresh egg.
• 130 grams of sugar.
• 220 milliliters of pasteurized milk.
• 75 grams of unsalted butter.
• ½ teaspoon salt.

In one deep container, beaten egg, ghee and milk are combined. Bulk ingredients are added to the resulting liquid and intensively mixed with a mixer. Washed blueberries are sent to the prepared dough and all this is distributed over silicone molds. Muffins are baked at two hundred degrees for no more than twenty-five minutes.

I advise you to take quality products: butter 82.5%, dark chocolate at least 55% cocoa, natural condensed milk. Cream cheese and condensed milk should be at room temperature so that the gelatin does not seize during the preparation of the mousse, so take them out of the refrigerator in advance.
The ingredients are designed for a cake with a diameter of 20-22 cm. I baked brownies and collected the cake in a confectionery ring, setting the diameter to 20 cm. A detachable form is also suitable. Or you can bake brownies in a silicone mold, and collect the cake in a confectionery ring.
It is more convenient to cook the cake in the evening, it takes 8 hours to stabilize the mousse (just overnight in the refrigerator).

Let's prepare the cake: melt the butter and chocolate broken into cubes in a water bath (the dishes do not touch boiling water), or in the microwave, mix until a smooth homogeneous mass. Cool down a bit.
Beat eggs and sugar with a mixer until fluffy. Add the chocolate-butter mixture to the beaten eggs, mix with a spatula. Add sifted flour, baking powder, salt. Knead the dough with a spatula.

Pour the dough into a mold (if necessary, oiled), smooth. I baked in a pastry ring, making the bottom of 3 layers of foil.

Bake in an oven preheated to 170 for 15-20 minutes, until a dry match. Do not overcook brownies in the oven! The middle should be moist (but not liquid), and on top - a thin crispy crust! Ready brownie to cool in the form. If the form is silicone, the cake is easily separated, but it is very fragile, so you need to take it out by covering it with a flat plate or a board and quickly turning it over. To remove the foil from the bottom, I also, having removed the ring, covered the cake with a board, turned it over and carefully separated the foil.

Let the blueberries thaw, beat with a blender. Rub through a sieve. I have 200 g of puree from 250 g of blueberries.

Pour gelatin with water, heat until dissolved (I have instant, without pre-soaking).

Mix cream cheese thoroughly with condensed milk (products at room temperature). If you like it sweeter - add 250 g of condensed milk, 200 g was enough for me.

Add blueberry puree, stir. Pour in warm gelatin and mix quickly. I add warm gelatin so that it does not start to harden and does not go in strands, since the puree was cold, from only defrosted berries.

Beat the chilled cream at low speed with a mixer until peaks form. Do not leave the mixer, if it is on the attachment, the cream can be easily whipped into butter in a matter of seconds!

Pour the whipped cream into the mousse and with light, but thorough movements of the spatula, knead until smooth.

Put the mousse on the brownie, tamping it with a spatula so that there are no voids, smooth it. Send the future cake to the refrigerator for 8 or more hours. I covered the top with a plate so it wouldn't dry out.

The finished cake must be carefully removed from the mold by passing along the side with a sharp thin knife and removing it. For decor, I whipped 100 ml of cream, adding powdered sugar, and deposited them from a pastry bag with rosettes. On some I added melted blueberries each, sprinkled with chocolate sprinkles. You can simply sprinkle the cake with grated chocolate and add mint leaves.

"Blueberry mousse on brownie" will surely surprise and delight with its amazing look and delight with rich chocolate-blueberry taste :))

Who wants a piece...?

And cakes. Do you want to impress your guests with your culinary skills? Follow the fashion trend and prepare a delicate blueberry cake mousse instead of the usual cream. Why blueberries were chosen from berries? It has an amazing taste, tolerates freezing without losing its qualities and goes well with different types of dough. My mousse cake recipe is very simple. Do not be afraid of the abundance of step by step photos taken. 🙂 I just tried to cover all the steps in as much detail as possible so that anyone can cook this creamy cake with their own hands.

Ingredients:

• sugar - 4 tbsp. with a slide;
• water - 5 tablespoons;
• proteins from large eggs - 2 pcs.;
• cream from 33% - 200 gr;
• fresh or thawed blueberries - 200 gr;
• gelatin - 10 gr.

How to make blueberry cake mousse

We start preparing the mousse for the cake by whipping the berries with a blender until puree.

Soak gelatin in three tablespoons of water. When it absorbs all the water, melt it in a water bath. Leave the solution warm until required.

For the protein component of the mousse, you need to cook a thick syrup of sugar and 2 tablespoons of water. To do this, combine them in a small saucepan with a thick bottom. We put on medium heat and boil to 121 ° C, if you have a thermometer, or to a test for a hard ball, if you cook without special equipment. Let me remind you how to test. In a glass of cold water, a drop of syrup turns into a hard ball.

Whilst the syrup is boiling, beat the egg whites until stiff peaks form. Verification test: turn the egg whites upside down and make sure they don't even stir.

Then, pour boiling syrup into the proteins. Pour it carefully, in a thin stream, right under the beaters of a running mixer. The protein mass is compacted and becomes shiny, at the end of whipping we similarly introduce a gelatin solution.

Add blueberry puree to the whites in three batches, gently mixing with a spatula each time.

Whip the chilled cream to soft peaks.

In three doses, add the cream to the mousse. Mix with a spatula.

You can also use a mixer. Do not beat, but simply mix the masses until completely combined at the lowest speed. Here is such an airy mousse - a layer for a cake - it turns out in the end.

The addition of whipped proteins makes the cream mousse especially tender and airy. Use it as a layer in cakes or pastries, fill sand baskets or eclairs with it - do not be afraid of sweet experiments.

This easy-to-make berry mousse is sure to become your favorite recipe. Thanks to the huge amount of vitamins contained in berries, it not only gives pleasure, but also energizes.

For the first time, mousse began to be prepared in France. And this is not strange, because it is the French who are considered the discoverers of almost all the gourmet dishes of our time. French cuisine is famous all over the world for its simplicity and luxury at the same time. The recipe for sweet mousses made from ripe fruits and berries, chocolate, vanilla or caramel has the same characteristics.

Mousse is a fluffy, foamy dish. Initially, it was prepared only sweet, using fruit or berry juice as the basis, but a rich imagination led to the emergence of such outlandish recipes as salmon, spinach or even meat mousse. But the favorite of all European cuisines, of course, was and remains berry mousse.

Everyone knows about the invaluable benefits of berries, which is why in the summer you need to eat cherries, gooseberries, red and black currants “with a margin”. If at the height of the season you are tired of eating fresh currants, cherries and other berries, and you want to diversify your diet, but not stop the healing process, then this recipe is simply created for you.

A strawberry smoothie or mousse is a great option for those who love berries but have had enough of them over the summer. To somehow diversify this recipe, but at the same time not turn it into a high-calorie dessert with dough and fat cream, add a little sour cream to it. By adding a handful of red currants, you will make the sour cream dessert more fragrant, tasty and "vitaminous". Such a light but incredibly tasty strawberry dessert will decorate the table and increase the rating of the hostess in the eyes of the guests. If you fantasize a little with the decoration, then your mousse will look like a real birthday cake, as in the photo. Cooking it is as easy as shelling pears: the cooking process itself will take about 30 minutes, and most of the time will be spent on solidifying sweets before serving.

Ingredients:

• Sour cream (15% fat) - 2 packets (about 750 g);
• Sugar - 1 cup;
• Gelatin - 2 sachets (about 40 g);
• Red currant berries - ½ cup;
• Fresh strawberries - 150 g;
• Vanilla sugar - to taste.

Cooking method:

1. Gelatin must be poured into a bowl in advance and poured with a small amount of cold water so that it dissolves. For "swelling" it will take about 40 minutes. At this time, you can do the preparation of currants and strawberries, and the preparation of sour cream.

2. Rinse and clean the berries. It is not necessary to cook exactly strawberry mousse, this is a matter of your taste. The recipe will not get any worse if instead of strawberries you take the same amount of blueberries, for example. If you want more sweetness, then choose ripe raspberries, and if you are a fan of desserts with "sourness", then add a little blackcurrant or gooseberry. If there are various varieties of berry fruits at home, then do not be afraid to make platters.

3. Sour cream must be mixed with sugar and beat with a blender until a strong foam. If you are a fan of diet food, then a glass of sugar will be a bit much. Add a little vanilla to the whipped mixture to make the flavor even more delicate. Warm the swollen gelatin over low heat and make sure that it does not boil in any case, otherwise the berry mousse will not harden and will look like a regular strawberry cocktail. Stir gelatin with sour cream.

4. Put the berries in a mold (preferably glass) and pour cream on top of them. If you want to get a large cake to serve on the table (as in the photo above), then the form should be large. If you are preparing portioned treats for your household, then it is better to pour the mousse into small glass bowls or glasses.

Put the liquid strawberry mousse in the fridge and after two hours you can start enjoying it!

Strawberry mousse with sour cream is not only a healthy and tasty dessert; it is so beautiful and appetizing that it can easily be served at the table at the holidays instead of cakes with oily fat cream. To see this, just look at the photo.

Fluffy Blueberry Protein Mousse

Ingredients:

• Fresh blueberries - 250 g;
• Sugar - 110 g;
• Protein - 2 pcs.;

Cooking method:

2. In a separate container, mix the berries with sugar. The amount of sugar depends on the chosen berry (if you are preparing cherry or strawberry or raspberry mousse, then 70-80 g will be enough), the recipe can be changed to your liking. The berries need to be crushed a little so that they give juice.

3. Push the resulting mixture through a sieve to make sweet berry juice.

4. Beat the whites until a thick foam is obtained (to make sure this succeeds, add a pinch of salt).

5. Gently pour the berry juice into the resulting foam, continue whisking with a blender or whisk. Blueberry mousse should be airy, as in the photo.

The recipe is ready to serve! You can put whole blueberries in the bottom of the glasses in which you are going to serve the mousse. This blueberry dessert impresses with its simplicity and sophistication, as well as its delicate taste. It's hard not to take a photo of such an appetizing dessert.