Blueberry Recipes
For great results use Monavale Blueberries frozen Organic Blueberries.
Blueberry, Apple and Almond Crumble
Serves 6
1.2kg organic Granny Smith apples
1 cup frozen organic blueberries
2 Tbsp fresh organic orange juice
1 tsp organic lemon rind – grated
3 Tbsp organic honey
Preheat oven to 150°C. Peel, core and slice apples. Place apples, blueberries, orange juice, and lemon rind in a medium saucepan. Cook covered on medium heat for 5 minutes. Remove the lid and simmer for 10 minutes. Strain fruit through a sieve, pouring the juice back into the saucepan. Add the honey. Simmer until reduced by half. Retain the syrup in a jug for later. Cool the fruit in the refrigerator.
Crumble:
1 ½ cups ground organic almonds
¼ cup cold organic butter
Dutch Apple (& Blueberry) Pie
100g organic sultanas
100ml Monavale Blueberries organic apple & blueberry juice
1kg organic Granny Smith apples (peeled & sliced)
2 tsp organic cinnamon
2 Tbsp organic sugar
3 Tbsp Monavale Blueberries organic blueberry spread
1 ½ cups organic blueberries (fresh or frozen)
300g organic flour
200g organic butter
100g organic sugar
Pinch of salt
To make pastry, cut butter into cubes, place into a large bowl. Add sifted flour, sugar and salt and work together with your hands into a smooth ball. Place in cling film and set aside for 15 minutes.
Place all other ingredients, except blueberries, in a thick-bottomed pot. Place on a low heat until apples have softened.
Preheat oven to 170°C.
Roll pastry to approx. 5mm thick. Place in greased 8-inch (20cm) spring form tin. On the sides, place pastry halfway up the tin.
Place filling from pot in pastry and top with blueberries.
Bake for approx. 30 minutes.
Easy Blueberry Pie
Serves 6
200g organic sweet shortcrust pastry
½ cup organic sugar
3 Tbsp organic flour
4 cups organic blueberries (fresh or frozen)
¼ tsp organic nutmeg
¼ tsp cinnamon
Roll out half the pastry and line a deep pie dish. Fill with blueberries combined with sugar, flour and spice mixture. Cover with remaining pastry in a lattice pattern. Bake at 200°C for 40 minutes or until fruit is cooked. Delicious served warm with cream and ice-cream.
Crumble:
1 ½ cups ground organic almonds
¼ cups cold organic butter
Dutch Apple (& Blueberry) Pie
100g organic sultanas
100ml Monavale Blueberries organic apple & blueberry juice
1kg organic Granny Smith apples (peeled & sliced)
2 tsp organic cinnamon
2 Tbsp organic sugar
3 Tbsp Monavale Blueberries organic blueberry spread
1 ½ cups organic blueberries (fresh or frozen)
300g organic flour
200g organic butter
100g organic sugar
Pinch of salt
To make pastry, cut butter into cubes, place into a large bowl. Add sifted flour, sugar and salt and work together with your hands into a smooth ball. Place in cling film and set aside for 15 minutes.
Place all other ingredients, except blueberries in a thick bottom pot. Place on a low heat until apples have softened.
Preheat oven to 170°C.
Roll pastry to approx. 5mm thick. Place in greased 8-inch (20cm) spring form tin. On the sides, place pastry halfway up the tin.
Place filling from pot in pastry and top with blueberries.
Bake for approx. 30 minutes.
Flavour
While blueberries are remarkably versatile, not every combination enhances their delicate flavour. Strong, bitter, or overly spiced pairings can mask their brightness, while certain dairy combinations can flatten their natural tang. Our chefs recommend pairing blueberries with gentle, harmonious flavours – fresh herbs, nuts, mild cheeses, citrus, or honey – to let their natural character shine. We also guide you in understanding how preparation methods (such as heat, freezing, or blending) affect flavour and texture, helping you make the most of these beautiful, soil-grown treasures.
Nutrition
The star nutritional benefit of blueberries is the various antioxidant molecules often found in deep red and blue fruits and vegetables. Many foods are great to eat together because they have complementary benefits that unlock nutrition.