Unforgettable blueberry flavor: from delicious dumplings to elegant cupcakes

Currently, forests and marketplaces are full of blueberries, so it’s the perfect time to remember that enchanting berry flavor and make dishes with blueberries at home.

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If you are short of ideas, we share a few.

Dumplings with curd and berry filling

For the dough you will need:

• 300 g flour,
• 6 egg yolks,
• a pinch of salt.

For the filling you will need:

• 400 g curd,
• a tablespoon of starch,
• a tablespoon of sugar,
• an egg,
• 200 g blueberries.

Preparation:

1. Crush the berries with a blender. Sieve the curd through a strainer.
2. Sift the flour with a pinch of salt into a bowl and make a well in the middle. Pour the yolks into it. Knead an elastic dough. Form a ball, put it in a bowl, cover with cling film and leave for half an hour.
3. Mix the blueberry puree with the curd and the remaining ingredients.
4. Roll out the dough thinly. Cut out circles 10 cm in diameter. Place the filling on each. Fold in half and press the edges of the dough firmly. Or use a special tool for shaping dumplings.
5. Boil water, salt it, drop in the dumplings. When the dumplings rise to the surface, cook for another 7 minutes. Remove with a slotted spoon and drain well. Serve with sour cream, berry puree or honey.

Dark jam

You will need:

• 500 g bilberries or blueberries,
• 300 g sugar with pectin (ratio 3 to 1),
• a tablespoon of fresh thyme leaves,
• 3 tablespoons of lemon juice, a teaspoon of grated lemon zest.

Preparation:

1. In a large saucepan, mix all the ingredients, bring to a boil and cook for 5 minutes, stirring constantly.
2. Pour the jam into hot clean jars, screw on the lids and turn upside down.
3. After 20 minutes, turn them again and let cool.

Blueberry and vanilla ice cream layer cake

You will need:

• 450 ml whipping cream,
• vanilla pod seeds,
• 8 egg yolks,
• half a glass of sugar,
• 150 ml low-fat kefir,
• a teaspoon of cinnamon,
• 300 g blueberries or bilberries.

Preparation:

1. Pass the crushed berries through a sieve again.
2. Add the vanilla seeds to the cream and bring to a boil. Beat the yolks with sugar. While beating, pour them in a thin stream into the hot cream. When the mixture becomes homogeneous, pour it into a saucepan and heat while stirring until thickened. Do not boil!
3. Strain the mixture and mix with kefir. Divide the mixture into two parts. Mix the berry puree and cinnamon into one part.
4. Put both mixtures in the fridge for about an hour – watch that they start to thicken but do not freeze. Take a 22 cm long loaf pan and line it with cling film.
5. Stir the mixtures with a fork and layer them in the pan so that the white layer is in the middle. Freeze in the freezer.

Blueberry cupcakes with fancy “cloud” topping

For the dough you will need:

• 250 ml whole milk,
• 70 g butter,
• 1 egg,
• 100 g powdered sugar,
• 100 g white chocolate,
• 250 g flour,
• 2 teaspoons baking powder,
• 100 g blueberries.

For the syrup you will need:

• 150 ml water,
• 50 ml sugar,
• 5–6 cardamom pods,
• a tablespoon of vodka.

For the cream you will need:

• 250 g mascarpone,
• 250 g cream cheese,
• 150 g powdered sugar,
• 250 g blueberries,
• a pinch of ground cardamom,
• mint or basil leaves for decoration.

Preparation:

1. Melt the white chocolate in a double boiler.
2. Beat the soft butter with powdered sugar.
3. Beat the egg and gradually pour it into the butter mixture while stirring constantly.
4. Add the melted chocolate and gradually pour in the milk.
5. Add the sifted flour with baking powder, blueberries and mix everything. Put into prepared molds and bake for about 30 minutes in an oven preheated to 180 °C. Check if the cupcakes are done with a wooden skewer.
6. For the syrup, boil water with sugar and crushed cardamom pods, simmer for 1–2 minutes and cool. Pour in the vodka.
7. For the cream, crush 150 g of blueberries, strain them through a sieve. While whipping mascarpone and cream cheese, gradually add powdered sugar. At the end, add the berry puree and cardamom.
8. Cut off the tops of the cupcakes.
9. Brush the surface of the cupcakes with syrup using a pastry brush. Pipe the cream through a star nozzle, decorate with blueberries and mint or basil leaves.