Celebrate National Dessert Day with BC Blueberries

Three frozen BC blueberry recipes you’ll love berry much. 

You can’t buy happiness, but you can make dessert and that’s pretty much the same thing. 

National Dessert Day is October 14th and what better way to celebrate than with three delicious desserts you can make at home using frozen BC blueberries. 

No Bake Frozen Blueberry Pie
This is a great activity to do with the kids as there is no cooking required.   

Ingredients

Crust
•    ½ cup (80 g) Almonds, whole or sliced
•    1 cup (150 g) Dates, pitted and chopped
•    ¾ cup (120 g) Unsweetened finely shredded coconut
•    3 tbsp (45 ml) Butter, melted
•    2 tbsp (30 ml) Maple syrup
•    1 tsp (15 ml) Cinnamon
•    1 tsp (15 ml) Orange zest, finely grated
•    ⅛ tsp (pinch) Salt

Filling
•    1.5 cups (225 g) B.C. Blueberries, fresh or frozen
•    1 cup (240 ml) Plain 11% Greek Yogurt
•    ¼ cup (60 ml) Maple syrup
•    ¼ cup (60 ml) Cream cheese, room temperature
•    3 tbsp (45 ml) Whipping cream
•    1 tbsp (15 ml) Orange zest, finely grated
•    1 tbsp (15 ml) Orange juice, fresh

Directions

Crust
1.    Line the bottom and sides of a 9” pie dish with a piece of parchment paper.
2.    In a food processor, pulse the almonds until finely ground, but not a paste.
3.    Add the dates, coconut, butter, maple syrup, cinnamon, orange zest and salt, pulse until finely ground.
4.    Press crust to the bottom and sides of the lined pie dish, and set aside at room temperature.

Filling
1.    In a blender puree the blueberries, yogurt, maple syrup, cream cheese, whipping cream, orange zest and orange juice until a smooth consistency.
2.    Pour filling into the pie dish and freeze, for about 2-3 hours.
3.    Once frozen, remove parchment paper to slice.
4.    Top with fresh blueberries and a drizzle of maple syrup.
5.    Best enjoyed within 3-8 hours.

Blueberry Coconut Cupcakes
A sweet treat you can easily share with friends and loved ones this holiday season. 

Ingredients

Cupcakes
•    1.5 cups (195 g) All-purpose unbleached flour
•    1.5 cups (195 g) Finely shredded unsweetened coconut
•    1.5 tsp (7.5 ml) Baking powder
•    1.5 tsp (7.5 ml) Baking soda
•    ⅛ tsp (pinch) Salt
•    1 cup (165 g) White sugar
•    ½ cup (120 ml) Coconut oil, melted and cooled
•    2 Large eggs, room temperature
•    ½ cup (120 ml) Plain yogurt
•    2 tsp (10 ml) Lime zest, finely grated
•    2 tsp (10 ml) Lime juice, fresh
•    2 cups (300 g) B.C. Blueberries, fresh or frozen - divided in half

Frosting and Garnish
•    1 cup (160 g) Finely shredded unsweetened coconut
•    ½ cup (120 ml) Coconut oil, melted and cooled
•    ½ cup (120 g) Butter, room temperature
•    1 tbsp (15 ml) Lime zest, finely grated
•    2 tbsp (30 ml) Lime juice, fresh
•    ⅛ tsp (pinch) Salt
•    2 cups (300 g) Icing sugar - sifted
•    ½ cup (80 g) B.C. Blueberries, fresh
•    ¼ cup (35 g) Large flake coconut, toasted

Directions

Cupcakes
1.    Pre-heat oven to 350F/160C. In a bowl, combine flour, coconut, baking powder, baking soda and salt, set aside. In a large bowl, cream together sugar and coconut oil until light and fluffy.  Beat the eggs in one at a time. 
2.    Add the yogurt, lime zest and lime juice.  Slowly mix in the flour mixture. Gently fold in half the blueberries. 
3.    Spoon batter into a lined muffin pan and top with the remaining 1 cup of blueberries. Bake in the middle rack of a pre-heated 350F/160C oven for 35-40 minutes or until cake tester comes out clean. 
4.    Cool for 30 minutes in the muffin pan, then invert on a cooling rack. Cool completely before frosting.

Frosting and Garnish
1.    In a large bowl, using a hand mixer, cream together the shredded coconut, coconut oil, butter, lime zest, lime juice and salt. 
2.    Blend in the sifted icing sugar until creamy. Let icing stand for a few hours at room temperature to thicken. 
3.    Frost onto cooled cupcakes. Garnish with blueberries and coconut.

Blueberry Banana Bread
Enjoy a slice for breakfast, as a snack, or after a meal.  

Ingredients
•    1½ cups (225 g) BC blueberries, fresh or frozen divided (do not thaw if using frozen)
•    1½ cups (195 g) All-purpose unbleached flour
•    2 tsp (10 ml) Baking powder
•    1 tsp (5 ml) Baking soda
•    1 tsp (5 ml) Cinnamon
•    ½ cup (115 g) Salted butter, room temperature
•    ½ cup (100 g) Granulated sugar
•    1 large (50 g) Egg
•    1½ cups (250 g) Ripe banana, mashed
•    1/3 cup (80 ml) Yogurt or sour cream  
•    1 tsp (5 ml) Vanilla extract

Blueberry Streusel Topping
•    ¼ cup (35 g) Pecans, finely chopped
•    2 tbsp (30 ml) Coarse, raw sugar
•    2 tsp (10 ml) All-purpose unbleached flour
•    ½ tsp (2.5 ml) Cinnamon
•    2 tbsp (30 ml) Salted butter, chilled and cut into small cubes
 

Directions
1.    Pre-heat oven to 350°F/180°C with rack positioned in the centre. Grease a 9” x 5” loaf pan.
2.    In a small bowl, toss 1 tsp of flour with the blueberries and set aside. Do not thaw if using frozen.
3.    Prepare the streusel topping by combining the pecans, sugar, flour and cinnamon. Cut in the butter with a fork until you have a crumbly size mixture. Gently fold in half the blueberries and refrigerate.
4.    In a bowl, whisk together flour, baking powder, baking soda, cinnamon and salt and set aside.
5.    In another large bowl, using an electric hand or stand mixer, cream together the butter and sugar until light and fluffy. Beat in the egg. Mix in the bananas, yogurt and vanilla.
6.    Fold the flour mixture into the banana mixture until just combined. Fold in the other half the blueberries and pour into the prepared loaf pan. Top with the blueberry streusel.
7.    Bake for 65-70 minutes until toothpick inserted in the centre comes out clean.
8.    Leave in the pan for 15 minutes before inverting on a wire rack to cool.