BERRY CUSTARD CAKE

Ingredients

• 4 eggs, separated, at room temperature
• ½ cup + 2 tablespoons  sugar
• 1 tablespoon water
• 2 tsp vanilla extract
• 1 stick butter, melted
• 1.2 oz. freeze-dried blueberries, pulverized to a fine crumb in a food processor
• ¾ cup  flour
• 2 cups  milk, lukewarm
• 4 tablespoons powdered sugar
• 4 oz. blackberries

Directions

1. Heat oven to at 325°F. Lightly cover an 8x8 pan with baking spray.
2. Place egg whites in a stand mixer bowl fitted with a whisk attachment and beat on low until foamy, about 4 minutes. Add in 2 tablespoons sugar and increase speed to medium high and beat until stiff, about 4-5 minutes. Transfer mixture to another bowl; set aside. Clean out mixer bowl and whisk.
3. Place egg yolks, remaining sugar, water and vanilla into stand mixer bowl fitted with a whisk attachment until mixture is pale, fluffy and ribbons on itself when whisk attachment is gently lifted, about 5-7 minutes. With the mixer running, gradually add the melted butter down the side wall of the bowl , continue beating for another minute.  Sift pulverized dehydrated blueberry and flour into egg yolk mixture and gently fold until incorporated. Add lukewarm milk and beat until well incorporated. Gently fold in beaten egg whites mixture.
4. Pour batter into prepared 8 inch x 8 inch baking dish. Bake at 325°F oven for about 45-55 minutes or until the top is golden; center should slightly jiggle when side of pan is tapped. Cool in the pan for at least 3 hours. Serve sprinkled with powdered sugar and fresh blackberries.

Blueberry Mojito

Ingredients

• 1 cup fresh blueberries, plus extra for garnish
• 4 oz clear rum
• 10 fresh mint leaves
• 2 teaspoons sugar
• juice of 2 limes
• 6 oz club soda
• ice

Directions

1. In a food processor or blender, puree blueberries until smooth. Set aside.
2. Add mint leaves and sugar to a cocktail shaker. Use a muddler to muddle the mint and sugar. Add the lime juice, rum and pureed blueberries shake vigorously.
3. Pour ice and club soda into two tall glasses and then pour in rum mixture. Gently stir. Garnish with a lime wedge, extra blueberries and a sprig of mint.

Blueberry Muffin Smoothie

Ingredients

• 1/2 cup milk
• 4 – 6oz vanilla Greek yogurt
• 1/2 cup frozen blueberries
• 1/2 frozen banana
• 1/4 cup raw, uncooked oats
• 1/4 teaspoon lemon zest
• 1/2 cup ice cubes

Directions

1. Add ingredients to blender in the order listed above then blend until very smooth, about 2 minutes.

Easy Blueberry Peach Tart with Vanilla Glaze

Ingredients

• 1 sheet of puffed pastry, thawed for 20 minutes
• 1 large egg
• 1 tablespoon water
• 3 large peaches, peeled, pitted, and thinly sliced
• 1 1/2 cups fresh blueberries
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/4 teaspoon cinnamon
• 1 teaspoon cornstarch

For the Vanilla Glaze

• 1 cup of confectioners' sugar
• 1 teaspoon vanilla extract
• 2 tablespoons of milk OR heavy cream, more if needed to achieve desired consistency

Instructions

1. Remove 1 sheet of puffed pastry from the freeze; thaw for 15-20 minutes at room temperature, or until it can easily be unfolded without cracking.
2. Preheat oven to 400°F. Line a large baking sheet with parchment paper; set aside.
3. In a small bowl combine the egg and water; beat until well combined; set aside.
4. Thinly slice peaches and place them in a large mixing bowl. Add in the sugar, salt, cinnamon, and cornstarch; toss well ensuring all peaches and are coated in the cinnamon sugar mix; set aside.
5. Gently unfold the puffed pastry. If it does crack, gently press the tears back together and mend with slightly wet fingers.
6. Place puffed pastry on prepared baking sheet.
7. Layer the peaches evenly  on the puffed pastry, making 3 tidy rows, leaving a 1" border around the pastry. Sprinkle the blueberries on top.
8. Lightly brush exposed pastry crust with egg wash.
9. Bake for 16-18 minutes, rotating once during baking, or until the crust is puffed up and golden brown and the peaches are tender.
10. While the tart bakes, make the vanilla glaze!
11. In a small bowl combine the confectioners' sugar, vanilla, and cream; whisk until smooth, adding more cream as needed to reach desired consistency. Drizzle over the tart right before serving.
12. Serve warm with vanilla glaze.

No-Bake Cheesecake Bars with Fresh Blueberry Sauce

Ingredients

• 108g graham cracker crumbs
• 4 1/2 Tbsp unsalted butter, melted
• 2 Tbsp cold water
• 1 1/2 tsp powdered gelatin
• 160 ml heavy cream
• 8 oz. cream cheese, softened
• 104g powdered sugar
• 60g sour cream
• 1 1/2 tsp vanilla extract

Blueberry Sauce

• 74g sugar
• 2 1/2 tsp cornstarch
• 60ml water
• 1 Tbsp lemon juice
• 290g fresh blueberries
• 1 Tbsp unsalted butter

Directions

1. Line an 8 by 8-inch baking dish with aluminum foil leaving a 2-inch overhang on two sides. Spray foil with non-stick cooking spray.
2. In a bowl, using a fork, stir together graham crackers and butter until evenly moistened. Pour mixture into prepared baking dish and press firmly into an even layer. Transfer to refrigerator.
3. Pour 2 Tbsp water into a small bowl. Sprinkle gelatin evenly over water. Allow to rest while preparing filling.
4. In a mixing bowl using an electric hand mixer, whip heavy cream until stiff peaks form. In a separate mixing bowl mix cream cheese and powdered sugar on low speed until combined, then increase speed to high and whip until smooth, light and fluffy, about 1 1/2 - 2 minutes. Mix in sour cream and vanilla extract. Heat gelatin mixture in microwave 25 seconds then whisk about 1 minute to dissolve gelatin. Cool until just warm, about 3 minutes, then while mixing cream cheese mixture with hand mixer, slowly pour gelatin mixture into cream cheese mixture and mix until combined. Fold in whipped cream.
5. Spread cream cheese mixture over graham cracker layer in prepared baking dish. Cover with plastic wrap and chill until set, about 3 hours. Cut into squares and serve with blueberry sauce.

Blueberry sauce

1. In a medium sauce pan whisk together sugar and cornstarch. Stir in water and lemon juice then add blueberries. Bring mixture to a boil over medium-high, stirring frequently. 
2. Allow to boil 1 1/2 - 2 minutes until thickened and about half of the blueberries have burst. Stir in butter. Allow to cool completely.