When all of the family want to eat blueberries – any time of the day or night – then you need the BIG pack: now -18 below bring you great tasting blueberries, in a big bag, at a great price.
These recipes can also be used with the other variants of -18 below: 4 fruit mix, 3 berry mix, and raspberries.
-18 below blueberry smoothie blast
Ingredients:
½ cup nonfat milk
½ cup plain nonfat yogurt
1 cup -18 below blueberries
1 teaspoon honey
Method:
Put all the ingredients into a blender and process until smooth.
Pour into glasses and enjoy.
-18 below blueberry porridge booster
Ingredients:
1 serving porridge, prepared to your liking
2 tablespoons -18 below blueberries
2 teaspoons brown sugar
½ cup nonfat milk
Method:
Add -18 below blueberriesto prepared porridge for the last 30 seconds – 1 minutes of cooking, so that the berries thaw.
Pour over milk and sugar as desired.
-18 below blueberry oat pancakes
Ingredients:
½ cup wholemeal flour
½ cup plain flour
2 tablespoons brown sugar
2 tablespoons baking powder
½ teaspoon salt
1½ cups instant rolled oats
2 cups soy milk
3 eggs, beaten
¼ cup (65ml) olive oil
½ cup -18 below blueberries
Method:
Preheat a lightly oiled frying pan over medium heat.
In a large bowl, mix together the wholemeal flour, plain flour, brown sugar, baking powder, and salt.
In a small bowl, mix the oats and soy milk. Whisk in the eggs and olive oil. Pour into the flour mixture all at once. Continue mixing until smooth. Gently fold in -18 below blueberries.
Pour batter about ¼ cup at a time onto the prepared frying pan. Cook 1-2 minutes, until bubbly. Flip, and continue cooking until lightly browned and cooked through.
-18 below blueberry and ricotta pancakes
2 eggs
2 tablespoons butter, melted
1½ cups milk
1½ cups all-purpose flour
1 teaspoons baking powder
1 teaspoons baking soda
¼ teaspoon salt
1 tablespoon sugar
½ cup ricotta cheese
2 cups -18 below blueberries
Method:
Separate the eggs, and whip the egg whites into stiff peaks. Sift the flour, baking powder, baking soda and salt into a large bowl. Pour the milk, butter and sugar into the dry ingredients and mix until incorporated. Lightly mix in the ricotta cheese, then fold in the egg whites.
Heat a large frying pan to medium high heat. Grease the pan with oil or butter, and using a ladle, pour about ¾ cup of batter onto the heated surface. Drop as many -18 below blueberries as you like (7-8 per pancake). Wait until you see bubbles across the surface and the bottom of the pancake is golden then flip and cook until lightly golden.
Serve with a drizzle of honey or maple syrup and butter or ricotta cheese.
-18 below blueberry jam
Ingredients:
3 cups -18 below blueberries
1 apple – peeled, cored, and finely diced
2 cups sugar
2 tablespoons lemon juice
4 strips orange zest, about 7x1 cm each
Method:
Sterilise two 1-cup glass jars and their lids.
Combine the -18 below blueberries, apple, sugar, lemon juice, and orange zest in a saucepan and cook over moderate heat, stirring frequently, for approx. 20 minutes or until thick.
Remove from the heat. Discard the orange zest. Spoon the jam into the sterilised jars, cover and cool.
-18 below blueberry sauce
Ingredients:
2 cups -18 below blueberries
¼ cup water
1 cup orange juice
¾ white sugar
¼ cup cold water
2 tablespoons cornflour
Method:
Combine the -18 below blueberries, first measure of water, orange juice and sugar in a saucepan and place over a medium heat. Stir gently and bring to a simmer.
In a small cup, mix together the cornflour and ¼ cup cold water until smooth.
Gently stir the mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3-4 minutes. Remove from heat.
-18 below blueberry muffins
Ingredients:
2 eggs
1 cup milk
¼ cup melted butter or margarine
1½ cups plus ¼ cup flour
3 teaspoons baking powder
½ teaspoon salt
2 tablespoons plus ½ cup sugar
1 cup -18 below blueberries
Method:
Preheat oven to 180°C. Prepare muffin tin by greasing or spraying.
In a small bowl beat the eggs, milk and butter
In a large bowl mix the 1½ cups of flour, baking powder, salt and 2 tablespoons of sugar.
In a third bowl mix together the -18 below blueberries with the ½ cup of sugar and ¼ cup of flour.
Stir the beaten eggs, milk and butter into the dry ingredients until just combined. Gently fold in the blueberry mixture.
Fill the muffin tins and bake for approx 20 minutes. Remove the muffins from the oven, wait 5 minutes, then turn out onto a wire tray.
-18 below blueberry banana muffins
3 ripe bananas; mashed
½ cup water
1/3 cup vegetable oil
1 cup -18 below blueberries
1 large egg
2 cups flour
1 teaspoon baking soda
2¼ teaspoons baking powder
2 teaspoons cinnamon
Method:
In a large bowl mash bananas well, stir in water, oil and egg. Mix in the flour, cinnamon, baking soda and powder and beat with a fork for about 2 minutes. Gently fold in the -18 below blueberries. Fill greased muffin tins ¾ full and bake at 180°C for 20 minutes.
-18 below blueberry muffins with lemon topping
Ingredients:
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
½ teaspoon cinnamon
2 ripe bananas, sliced
2 eggs
2/3 cup brown sugar, firmly packed
85g butter, melted
1 teaspoon vanilla essence
1½ cups -18 below blueberries
Topping:
¼ cup white sugar
1 teaspoon finely grated lemon rind
Method:
Preheat oven to 180°C (not fan bake). Lightly grease or spray muffin tins.
Combine flour, baking powder, salt, and cinnamon on a plate or in a bowl.
Beat bananas in large bowl with electric mixer until mashed. Add eggs, brown sugar, melted butter, and vanilla, and beat until blended.
Lightly stir in combined dry ingredients with a wooden spoon until almost blended. Stir in -18 below blueberries just until combined. Spoon into prepared muffin cups, dividing the mixture equally.
Prepare Topping: Combine sugar and lemon rind in small dish. Sprinkle evenly over muffins.
Bake in preheated 180°C oven for 20 minutes or until golden. Remove muffins from pan to wire rack.
spicy -18 below blueberry and apple muffins
Ingredients:
100g butter
1 cup sugar
2 grated apples including peel
2 eggs
1 tsp baking soda
2 dessertspoons boiling water
1½ cups of flour
1 tsp mixed spice
1 tsp cinnamon
1 cup frozen -18 below blueberries
Method:
Melt butter and add sugar and grated apples. Add the eggs and beat in with wooden spoon. Dissolve the baking soda in the boiling water and add to the mixture with the flour, mixed spice and cinnamon. Fold in - be careful not to over mix. Add the -18 below blueberries and gently fold in. Pour mixture into a greased 12 cup muffin tray. Bake at 200°C for 10 - 15 minutes. Makes 12.
-18 below blueberry and sour cream muffins
Ingredients:
2 cups plain flour
2 teaspoons baking powder
½ cup caster sugar
1/3 cup vegetable oil
2 eggs, lightly beaten
2 cups sour cream
1 tsp vanilla essence
1 cup -18 below blueberries
Method:
Lightly grease or spray a 12 hole muffin tin.
Preheat oven to 200°C (180°C if fan-forced).
Combine flour, baking powder and caster sugar in a bowl.
In another bowl, mix the vegetable oil, vanilla essence, lightly beaten eggs and sour cream.
Pour the sour cream mixture into the flour mixture and mix very lightly to just combine.
Add -18 below blueberries and lightly mix through. Don’t over-mix or the muffins will be tough.
Place muffin mixture in the tins.
Bake in preheated oven for 20-25 minutes. Muffins are baked when golden brown.
-18 below blueberry bread
Ingredients:
3 cups flour
1 cup sugar
1 tablespoon baking powder
½ teaspoon salt
¼ teaspoon baking soda
1 egg, beaten
12/3 cups milk
¼ cup vegetable oil
1 teaspoon vanilla essence
1 teaspoon grated lemon peel
1½ cups -18 below blueberries
½ cup chopped pecans
Method: Grease and flour a loaf tin and set aside.
In a medium bowl, mix together the flour, sugar, baking powder, salt, and baking soda.
In another mixing bowl, combine beaten egg, milk, vegetable oil, and vanilla extract. Make a well in the centre of the dry ingredients and add. Stir just until just moistened.
Gently fold in lemon peel, -18 below blueberries, and chopped pecans. Spoon into prepared loaf pan. Bake at 175°C for 60 to 75 minutes, until a wooden toothpick comes out clean when inserted in the centre of the loaf. Cool blueberry bread in pan on a rack. For best flavour, wrap and store overnight.
-18 below blueberry and lemon little cakes
Ingredients:
½ cup plain flour
1½ cups icing sugar
1 tablespoon lemon rind and lemon juice
150g almond meal
5 egg whites, lightly beaten
200g melted and cooled butter
150g -18 below blueberries
To Serve:
100ml whipped cream
¼ cup icing sugar
1tsp vanilla essence
Method:
Preheat the oven to 190degC.
Lightly grease a 12 hole non-stick muffin tin.
Sift the flour and icing sugar into a large bowl, then add the lemon rind and almond meal. Stir to combine evenly then make a well in the centre.
Add the egg whites and butter to the dry ingredients. Stir until just combined - don't overbeat. Fold through the -18 below blueberries.
Spoon mixture into prepared pans. Bake for 25 minutes. Leave to cool for five minutes then place on a wire rack.
To Serve: Whip the cream with the 1/4 cup of icing sugar. Add the vanilla essence. Place little cakes on a plate with a dollop of cream.
-18 below blueberry upside down cake
Ingredients:
150g plain flour
1½ teaspoons baking powder
¼ teaspoon salt
60g butter
60g soft brown sugar
90g butter
220g caster sugar
1 egg
1 teaspoon vanilla essence
¾ cup milk
350g -18 below blueberries
Method:
Preheat oven to 180°C.
Grease a 23cm round cake tin.
In the prepared tin, combine 60g butter and brown sugar. Place tin in the oven until the butter melts and begins to bubble. Remove from oven and set aside.
Combine the flour, baking powder and salt in a bowl. Set aside.
In a large bowl, cream together remaining butter and caster sugar until light and fluffy. Beat in the egg, then the vanilla. Add the flour mixture alternately with the milk, mixing just until incorporated.
Arrange -18 below blueberries over the melted butter in the prepared tin. Pour batter into prepared tin, covering -18 below blueberries completely. Bake for 40 minutes, or until a toothpick inserted into the centre of the cake comes out clean. Allow to cool for 15 minutes before serving.
-18 below blueberry sour cream cake
Ingredients:
250g butter, softened
2 cups white sugar
2 eggs
1 cup (250ml) sour cream
1 teaspoon vanilla essence
1½ cups plain flour
1 teaspoon baking powder
¼ teaspoon salt
1 cup -18 below blueberries
½ cup brown sugar
1 teaspoon ground cinnamon
½ cup chopped pecans
1 tablespoon icing sugar for dusting
Method:
Preheat the oven to180°C. Grease and flour a 23cm ring pan.
In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the sour cream and vanilla. Combine the flour, baking powder, and salt; stir into the batter just until blended. Fold in -18 below blueberries.
Spoon half of the batter into the prepared pan. In a small bowl, stir together the brown sugar, cinnamon and pecans. Sprinkle half of this mixture over the batter in the pan. Spoon remaining batter over the top, and then sprinkle the remaining pecan mixture over. Use a knife or thin spatula to swirl the sugar layer into the cake.
Bake for 55 to 60 minutes in the preheated oven, or until a skewer inserted into the cake comes out clean. Cool in the pan over a wire rack. Invert onto a serving plate, and tap firmly to remove from the pan. Dust with icing sugar just before serving.
-18 below blueberry instant “ice cream”
Ingredients:
2 cups -18 below blueberries
1 cup icing sugar
1 cup cream or yoghurt
Method:
Put the -18 below blueberries and icing sugar in a blender and blend until smooth. Add the cream or yoghurt and mix in well. Serve immediately, or freeze in a plastic container. This instant “ice cream” is meant to be served the day it is made.
-18 below blueberry self saucing pudding
Ingredients:
1½ cups self-raising flour
75g butter
½ cup white sugar
Grated rind and juice of 1 medium sized orange
1 cup milk
1 cup -18 below blueberries
Icing sugar for dusting
Sauce:
Boiling water and orange juice (from above)
½ cup blueberry jam
1/3 cup raw or brown sugar
Method:
Preheat oven to 180°C. Lightly grease a medium sized ovenproof dish, at least 5cm deep.
Sift flour into a bowl. Rub in butter until the mixture resembles fine crumbs. Stir in the sugar and orange rind and make a well in the centre. Pour in the milk, add the -18 below blueberries and mix with a slotted spoon to form a stiff batter. Spread batter into prepared dish.
Make orange juice up to 1¼ cups with boiling water. Stir in the jam and sugar, pour over batter.
Bake in preheated oven for 40-45 minutes or until the sponge top is cooked in the centre. Dust with icing sugar before serving.
-18 below blueberry and lemon bread and butter pudding
Ingredients:
12 white bread slices
60g unsalted butter, softened
2 cups -18 below blueberries
2 cups milk
1/3 cup lemon juice, freshly squeezed, strained
3 eggs, lightly beaten
¾ cup caster sugar
3 tablespoons Cointreau
½ cup orange marmalade
Cream, to serve
Method:
Spread bread with butter and arrange 4 slices, trimming as necessary, butter side down, over the base of a buttered 6-cup ovenproof dish. Sprinkle half the -18 below blueberries over the bread, top with another 4 slices of bread and remaining -18 below blueberries. Cut each remaining bread slice into 3 strips and arrange in a lattice pattern over the -18 below blueberries.
Whisk together the milk, lemon juice, eggs, sugar, 1 tablespoon of Cointreau and a pinch of salt in a bowl. Pour evenly over bread in dish, cover and stand at room temperature for 1 hour, or chill overnight.
Heat marmalade with remaining Cointreau in a small saucepan over medium until melted and well combined. Brush over surface of pudding.
Place the dish in a baking pan and pour in enough hot water to reach halfway up sides of dish. Bake at 180°C for 50 minutes or until custard is just set.
Serve pudding warm or at room temperature with cream, if desired.
-18 below blueberry slump
Ingredients:
1 pack -18 below blueberries
¾ cup sugar
3 tablespoons butter
½ cup milk
1 cup flour
1 teaspoon baking powder
½ teaspoon salt
1 cup sugar
1½ tablespoons cornflour
1 cup boiling water
Method:
Preheat oven to 190°C. Place -18 below blueberries in 23 x 33 x 5mm baking dish.
Mix together the first measure of sugar, butter, milk, flour, baking powder and half the salt to form the batter. Pour over fruit.
Mix remaining salt, the second measure of sugar, and the cornflour. Sprinkle over top of batter. Pour boiling water over all.
Bake for 60-70 minutes. The slump will be browned on top when done.
-18 below blueberry cobbler
Ingredients:
1 cup flour
1 cup sugar
1 teaspoon baking powder
1 cup milk
1 teaspoon vanilla essence
1 egg
100g butter
450g -18 below blueberries
Method:
Melt butter in a 23 x 33 mm baking dish.
Mix together the flour, sugar, baking powder, milk, vanilla, and egg in a large mixing bowl; add to the baking dish with the melted butter. Sprinkle over the -18 below blueberries. Don't mix them in. Bake at 180°C for 30 to 40 minutes.
-18 below blueberry oat bars
Ingredients:
2 cups rolled oats
1½ cups flour
¾ cup brown sugar, firmly packed
½ cup chopped nuts – walnuts, pecans, almonds – your choice
½ teaspoon baking soda
½ teaspoon salt
175g margarine or butter, melted
2 cups -18 below blueberries
½ cup white sugar
3 tablespoons water
2 tablespoons cornflour
2 teaspoons lemon juice
Method:
Preheat oven to 180°C. Grease a 280 x 180 mm glass baking dish.
Combine rolled oats, flour, brown sugar, nuts, baking soda and salt. Add melted margarine or butter, mixing until crumbly. Reserve ¾ cup of the mixture; press remaining mixture onto bottom of prepared dish. Bake for 10 minutes.
Meanwhile, combine -18 below blueberries, granulated sugar and 2 tablespoons water. Bring to a boil, simmer 2 minutes, uncovered, stirring occasionally.
Combine remaining 1 tablespoon water, cornstarch, and lemon juice; mix well. Gradually stir into blueberry mixture; cook and stir about 30 seconds or until thickened.
Spread over partially baked base to within 5mm of edge; sprinkle with reserved oat mixture.
Bake 18 to 20 minutes or until topping is golden brown. Cool on wire rack; cut into bars. Store tightly covered.
-18 below blueberry, raspberry and apple crisp
Ingredients:
4 large cooking apples, peeled and sliced or coarsely chopped
1½ cups -18 below raspberries
1½ cups -18 below blueberries
½ cup white sugar
1 tablespoon cold butter, cut in small pieces
¼ cup melted butter
1/3 cup brown sugar
1.3 cup sifted flour
Pinch of salt
¼ teaspoon baking soda
2/3 cup rolled oats
Method:
Preheat oven to 160°C. Butter a baking dish large enough to hold the fruit.
Combine sliced apples, -18 below raspberries, -18 below blueberries, and white sugar. Toss to coat. Dot with small pieces of cold butter. Combine the melted butter with the brown sugar, flour, salt, baking soda, and rolled oats. Sprinkle the mixture evenly over fruit.
Bake for 45-55 minutes, or until fruit is tender and topping is browned.
-18 below blueberry pie
Ingredients:
2 sheets pre-rolled sweet short pastry
1 bag of -18 below blueberries
1 cup sugar
1/3 cup flour
¼ teaspoon salt
½ teaspoon ground cinnamon
½ lemon - juice and grated zest
1 tablespoon butter, cut in small pieces
Method:
In a large bowl combine sugar, flour, salt, cinnamon, lemon juice and grated rind. Add the -18 below blueberries and coat well. Line a pie dish with one sheet of the pastry and trim edges. Pour berry mixture into pie crust and dot with small pieces of butter. Cover with the remaining pastry, trim, turn edges under and crimp. Cut a few vents in top of crust to allow steam to escape. Bake at 180°C for 40 minutes, or until crust is nicely browned.
-18 below blueberry chutney
Ingredients:
3 cups -18 below blueberries
1 large onion
1 apple
2 cloves garlic
1 cup sultanas
½ tsp each cinnamon, allspice, curry powder and ginger
¼ ground cloves
¼-½ tsp chilli powder
½ tsp salt
1 cup soft brown sugar
¾ cup wine or cider vinegar
Method:
Put the -18 below blueberries in a large saucepan. In a food processor place the onion, unpeeled apple, garlic and sultanas and chop – pieces should be small but not pureed. You can also do this by hand. Add these to the pot, along with the spices, sugar and vinegar. Simmer gently for 2 hours, checking flavour. Add extra chilli during this time, if desired. Bottle in small sterilised jars.
