- Dish type
- Fruit desserts
- Berry desserts
- Blueberry desserts
A wonderfully fruity, no-cook granita recipe. Blueberries and sugar are pureed together until smooth, then mixed with water and lemon juice, before being frozen and stirred at regular intervals.
7 people made this
- 360g blueberries
- 100g caster sugar
- 175ml water
- 1 tablespoon fresh lemon juice
MethodPrep:15min ›Extra time:4hr freezing › Ready in:4hr15min
- Blend the blueberries and sugar in a food processor until smooth; strain through a fine-mesh sieve, pressing with a wooden spoon to separate the blueberry puree from any chunks of skin or seeds.
- Stir the blueberry puree, water and lemon juice together in a shallow glass baking dish or tray. Place the dish in the freezer; scrape and stir the blueberry mixture with a fork once an hour until evenly frozen and icy, about 4 hours. Scrape to fluff and lighten the ice crystals; spoon into chilled glasses to serve.
Reviews & ratingsAverage global rating:(11)
Reviews in English (9)
Delicious! My 14 month old loves blueberries. He has been eating them like crazy the last few weeks. I wanted to try a something different for him. He loves popsicles, so I thought he would enjoy this. And he did! He was so upset when it was all gone! We are going to have to go back to the grocery store tomorrow for more berries so we can make it again.-26 May 2010
this was a great recipe, perfect for using the bluberries that weren't so sweet to start with. The color is beautiful and the taste was refreshing and not too cloying. Thanks for the great recipe!-23 Aug 2010
- 1 ½ pints fresh blueberries
- ¾ cup packed light brown sugar
- 8 sprigs thyme, plus more for garnish
- 1 teaspoon lemon zest plus 1/4 cup fresh juice (from 2 lemons)
- 2 cups water
Cook blueberries, brown sugar and thyme sprigs in a medium saucepan over medium, stirring occasionally, until sugar is dissolved and almost all berries have burst, about 6 minutes.
Remove and discard thyme sprigs from blueberry mixture. Transfer mixture to a blender add lemon zest, lemon juice and water. Process on high speed until mixture is smooth, about 30 seconds. Pour mixture through a fine mesh strainer into a 13- x 9-inch baking dish discard solids. Cover and freeze until edges of granita begin to freeze, about 2 hours.
Scrape edges of granita with a fork, and freeze 1 hour and 30 minutes more. Scrape entire surface of granita with a fork, creating shaved ice shards. Freeze 2 more hours, scraping entire surface again after 1 hour. Scrape surface again and serve. Or freeze until ready to serve, continuing to scrape every 1 to 2 hours. Garnish with fresh thyme sprigs.
- 2 quarts fresh blueberries (about 1 1/2 pounds)
- 1 ½ cups water, divided
- ¾ cup sugar
- 3 tablespoons lemon juice
- 2 cups quartered small strawberries, divided
- ½ cup water
- ⅓ cup sugar
- 1 (2-inch) piece lemon rind (removed with vegetable peeler)
- ¾ cup fresh blueberries
- 1 teaspoon lemon juice
To prepare granita, place blueberries in a food processor or blender process until smooth. With food processor still on, slowly pour 1 cup water through food chute process until well blended. Strain blueberry mixture through a fine sieve into a bowl discard solids.
Combine 1/2 cup water and 3/4 cup sugar in a small saucepan over high heat, stirring until sugar dissolves. Stir sugar mixture and 3 tablespoons juice into blueberry mixture. Pour mixture into a 13 x 9-inch glass baking dish let cool to room temperature. Freeze 1 1/2 to 2 hours or until ice crystals begin to form. Remove mixture from freezer stir well with a fork. Return dish to freezer freeze 2 hours, stirring every 30 minutes or until slushy. Cover and freeze 1 hour.
To prepare compote, place 1 cup strawberries in a food processor or blender process until smooth. Strain strawberry mixture through a fine sieve into a bowl discard solids.
Combine 1/2 cup water, 1/3 cup sugar, and rind in a medium saucepan over medium-high heat bring to a boil. Cook 1 minute remove from heat. Discard rind. Add puréed strawberries, quartered strawberries, blueberries, and 1 teaspoon juice to pan stir gently to combine. Let cool to room temperature. Cover and chill. Spoon compote into each of 8 bowls top with granita.
Blueberry Lemonade Granita
Grate 1 teaspoon of lemon peel and squeeze 1/4 cup lemon juice.
In a saucepan heat sugar, lemon peel and 1 1/2 cups water until boiling over high heat, stirring consistently to dissolve sugar. Remove the saucepan from the heat stir in blueberries. Cool the blueberry sugar syrup to room temperature.
In a food processor with knife blade attached, blend the blueberry syrup mixture until pureed. Press puree through a sieve into bowl if there seem to be large pieces. Stir in the lemon juice and remaining 1 1/2 cups water. Pour evenly into a 13- by 9-inch metal baking pan.
Cover and freeze mixture for approximately 1 1/2 hours or until frozen around the edges. With a fork, scrape the ice, mixing it from the edge into the center. Repeat the process about every 30 minutes or until the mixture turns into ice shards, approximately 1 1/2 hours.
Serve the granita right away, spooning shards into chilled dessert dishes or wine goblets.
You can also cover and freeze for up to 1 month.
To serve, let stand about 5 minutes at room temperature to soften slightly … unless it is 115ºF outside.
Best Ever Blueberry Banana Bread
This Blueberry Banana Bread truly is the BEST ever! This recipe yields perfectly soft, moist and tender bread with fresh banana flavor and bright pops of juicy blueberries in every bite!
I have to throw a disclaimer up for this bread because it is very addictive. Dangerous, even.
Since making this bread for the first time 2 weeks ago, I’ve since made three more batches. Not because I’m testing it, but because I am OBSESSED with it. I have a You-level obsession with it, actually. It’s borderline unhealthy but don’t you dare try to talk me off the ledge. Color me in love with this bread!
People ask me all the time what I do with everything I make. I explain that I taste-test everything to make sure flavors and textures are on-point but I usually give about 98% of the stuff I make away to neighbors, coworkers at my second job, or family and friends. But there are a few exceptions to this rule where I keep the entire batch to myself and scarf it down in one sitting basically – and this bread made that cut and then some.
I made this bread with a few other baked goods in one day, since I usually “batch bake” where I’ll bake 2-6 recipes in one day and then photograph them the next day. I called my mom to let her know I had treats available and she stopped by to pick them up. I had mentioned on the phone that I had this blueberry banana bread, in addition to X, Y, and Z, but after I took another bite of it I realized I was not giving up ANY of this bread without a fight. Sorry, Mom. It’s never cool when you have to redact an offer you gave your mom, but I also sent her home with cupcakes, bars, cinnamon rolls and other things so don’t feel too bad for her.
What I love about this Best Ever Blueberry Banana Bread is that it is SUPER simple to make, uses ingredients you probably have on hand, and yields the most perfectly soft, tender and moist bread with real, fresh banana flavor and bright pops of juicy, sweet blueberries in every bite! Sometimes the most simple recipes are the most delicious and this is definitely the case. Here are a tips and notes about this banana bread in question:
- This banana bread gets its moisture from several sources: the bananas, Greek yogurt, and surprise: instant dry pudding mix ! I know you’ve heard about using dry pudding mix powder in your cake mixes for moist cupcakes, but it also works in this bread perfectly! It makes everything SO moist and delicious. Trust me, don’t skip the pudding mix!
- For extra banana flavor, I like using banana-flavored Greek yogurt or banana instant pudding mix since I tend to like a very strong banana flavor in my bread.
- To ensure your bread bakes evenly and yields a perfect loaf of buttery banana bread, I recommend using a light metal loaf pan or a disposable foil baking pan. I have found that people generally have issues with dark metal or glass baking pans. Why? Dark baking pans conduct heat MUCH faster, creating bread that burns or cooks way too quickly, and glass baking pans don’t conduct heat consistently in my opinion, creating bread that bakes perfectly on the bottom with completely underdone centers. You can fix this by purchasing or using a light metal baking pan or buying a $1 disposable foil pan which works infinitely better than glass or dark metal.
Whatever you do, you have to promise me you’ll make this magical bread! I cannot stop eating it and snacking on it throughout the day. This is a real contender for THE recipe of 2020, so try it and lemme know what you think!
*adapted from my Best Ever Banana Bread Recipe
Best Ever Blueberry Muffins: An Ode to Tammy’s Recipes
Years ago, there was an awesome blog called Tammy’s Recipes. She had the absolute best ever blueberry muffins recipe on there. Seriously, best EVER. Sadly, Tammy is no longer blogging and her blog has gone away (sadness).
Honestly, her blog’s disappearance has given me some kind of Recipe PTSD. Friends, this is EXACTLY why you should print ALL recipes that you find online…the ones that you enjoy, anyway.
You never know when recipe Armageddon will occur and they’re all be gone in a flash. I once had an AMAZING recipe for ciabatta bread. It was my fave…and then POOF! See – Recipe PTSD. It will NOT happen with these blueberry muffins!
So, here’s my Ode to Tammy – because it’s the only recipe I had enough sense to print. Tammy, you rocked my kitchen. You made me groan during dinner. Your recipes WERE THE BOMB. Your blog shall be forever missed. Also, why did you do this to me? The end.
Because I did actually print this one out, I’m reproducing it here with a couple of changes that I’ve incorporated over the years, such as adding some lemon essential oil to give it a little somethin’ somethin’. I hope and expect Tammy won’t mind and the world shouldn’t live without these blueberry muffins of magical goodness.
Not long ago, I opened my blueberry baking season with delicious Blueberry Cheesecake Crumb Cake. Having a few packages of fresh blueberries in my fridge, I had to figured out what to bake next. Since my old Strawberry Cookies Recipe again become very popular these days, I wanted to offer you something similar, but new. However, it must be equally delicious, too. And that’s how I came up with these Best-Ever Blueberry Cookies.
White chocolate and cream cheese match perfectly with strawberries, but It makes really awesome combo with blueberries, too. Sweet and tangy flavor combo, soft and chewy texture of these cookies and gooey filing in the center.
Strawberry Cookies were made with cream cheese mixed in cookie dough, but this time I wanted to make a filling in the center of the cookies. For the filling I used cream cheese mixture and blueberry jam. Assembling the cookies was a bit tricky. The dough is a bit sticky even after the chilling time, but it was totally worth it. Blueberry Cream Cheese Cookies turned out amazing.
Actually, I made a few without the filling and they taste great, too. If you don’t want to bother with the filling, just scooped out the cookie dough onto baking sheet and bake. The cookies are delicious! But if you want to make the best ever blueberry cookies, don’t skip the filling.
Best Ever Blueberry Muffins
Perfectly risen, soft and fluffy crumb inside, with a crunchy sugary muffin top. Servings: 12 large muffins
- 2 cups all-purpose flour
- 3/4 – 1 cup granulated sugar*
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup buttermilk or half sour cream and half milk**
- 1/2 cup oil (canola, vegetable)
- 2 eggs
- 1 1/2 teaspoons vanilla extract
- 1/2 tsp almond extract
- 1 1/2 cups (heaping) fresh blueberries
- 3-4 teaspoons course sugar (optional, for decorating the tops)
- Preheat oven to 375 degrees. Line a muffin tin with paper liners and spray each one with nonstick spray for baking.
- In a large bowl, mix together flour, sugar, baking powder, baking soda, and salt.
- In a small bowl, whisk together buttermilk, oil, eggs, and vanilla extract until smooth.
- Mix the buttermilk mixture into the flour mixture, stirring gently until partially mixed.
- Gently but quickly fold the blueberries into the batter, being careful not to over mix.
- Use a large scoop or spoon to divide the batter evenly into each muffin well. They will be filled to the very top. Sprinkle generously with course sugar.
- Bake at 375 degrees for about 25 minutes, or until a toothpick inserted into the center of the muffin comes out clean. Cool for 5 minutes in the pan and then transfer to a cooling rack. Store in an airtight container.
*Use 3/4 cup of sugar if you like muffins that are not too sweet. Use the full cup of sugar if you like them more like the sweetness of a cake. This recipe comes out good either way.
**The tartness and thickness of buttermilk is essential to both the taste and texture here. I usually use either half sour cream and half milk, or half plain yogurt and half milk. Stir together till smooth and you have a perfect substitute for the buttermilk called for in baking.
Fresh blueberries are best, but frozen can be used too. You may need to increase the bake time by about 5 minutes if you use frozen berries. Check with a toothpick at 20 minutes, then let them go another 5 minutes if needed.
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Granita is a Sicilian dessert made primarily from ice and sugar, flavoured with anything from fruit to coffee. It has a coarser texture than sorbet, which in part comes from its interrupted freezing process - the dessert is flaked with a fork regularly during freezing, in order to form crystals.
For a fresh tasting cocktail alternative in the Summer, serve up Marcus Wareing’s gin and tonic granita, an adult treat that looks stunning garnished with edible flowers. Make the most of seasonal fruit with Adam Bennett’s strawberry granita, served with poached peach, or try Emily Watkins’ rhubarb granita recipe for a perfect marriage of British and Italian flavours - the refreshing ice is paired with creamy custard and crumbly shortbread.
For those without such a sweet tooth, try Graham Campbell’s innovative Alaska crab recipe. Served with a tomato granita flavoured with white wine, fennel and coriander, it proves that granita is by no means limited to desserts.
Simply the Best Blueberry Pie
There is something so soothing and satisfying about making pie from scratch. Getting your hands in there, making pie dough, and taking that first warm bite of your pie masterpiece. The buttery crust flakes in your mouth. All those juicy blueberries, apples, strawberries, whatever linger on your tongue. How satisfying is it all? Both the process and the taste. Makes you fall in love with food all over again because YOU MADE THIS PIE FROM SCRATCH.
Now let’s get our hands and counters dirty.
Blueberries are showing their plump little faces in grocery stores and farmer’s markets. In fact, they’re probably on sale. Stock up! You’re going to need 6 cups for this blueberry pie.
I like to keep the filling “clean” and no that’s not the healthy clean, more like the minimal ingredients clean. (But since blueberries are a superfood, we can pretend it’s both cleans.) Other ingredients for that blueberry pie filling: sugar, cornstarch, a sprinkle of cinnamon, and a squeeze of lemon. I usually use cornstarch, instead of flour, as the thickener in summery berry pies. Why? For the same amount of thickening and holding power, you usually need much more flour than cornstarch. I don’t like tossing delicate berries with a heavy amount of thickener because the pies end up just tasting gummy and gooey rather than soft and juicy. So, I usually grab cornstarch because you need less. I use around 1/4 cup cornstarch for blueberry pie. It’s just enough to slightly firm those berries up, but not too much to take away from their beautifully juicy texture.
If your blueberries aren’t super sweet, feel free to add another few Tablespoons of sugar. I find 2/3 cup is the perfect amount for sweet summer blueberries. Also: the cinnamon is optional, but I love the very slight flavor there.
When all is said and done, there is really no trick to blueberry pie. You just have to take the time to make it right. And that includes letting the pie dough chill and the baked pie rest before digging in. It sounds incredibly silly considering that time is a luxury for us all, but I promise the result is worth the wait.
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