Blueberry Recipes from Around the World

1. Blueberry Clafoutis (France)
Ingredients:
— 1 cup fresh blueberries
— ¾ cup all-purpose flour
— 4 eggs
— 1 cup whole milk
— ⅓ cup granulated sugar
— 1 tsp vanilla extract
— ¼ tsp salt
— butter for greasing
— powdered sugar for dusting

Instructions:
1. Preheat the oven to 375°F.
2. Grease an 8-inch baking dish with butter.
3. Spread the blueberries evenly on the bottom of the dish.
4. In a bowl, mix the flour and sugar together.
5. In a separate bowl, whisk the eggs, milk, vanilla extract, and salt together.
6. Slowly add the flour and sugar mixture, whisking constantly, until it forms a smooth batter.
7. Pour the batter over the blueberries.
8. Bake for 35-40 minutes or until the top is golden brown and the center is set.
9. Dust with powdered sugar before serving.

2. Blueberry Soup (Russia)
Ingredients:
— 2 cups fresh or frozen blueberries
— 2 cups water
— ⅓ cup sugar
— ⅓ cup honey
— 1 cinnamon stick
— 1 tbsp lemon juice
— 1 tsp lemon zest
— sour cream for serving

Instructions:
1. In a large pot, combine the blueberries, water, sugar, honey, and cinnamon stick.
2. Bring to a boil and then reduce heat to medium low. Let it simmer for 20-25 minutes.
3. Remove the cinnamon stick and blend the mixture until smooth.
4. Return the blended mixture to the pot and bring back to a simmer.
5. Add the lemon juice and zest and stir.
6. Serve hot or cold, topped with a dollop of sour cream.

3. Blueberry Pavlova (Australia/New Zealand)
Ingredients:
— 4 egg whites
— 1 cup granulated sugar
— 1 tsp white vinegar
— 1 tsp vanilla extract
— 1 tbsp cornstarch
— 1 cup fresh blueberries
— whipped cream for topping

Instructions:
1. Preheat the oven to 300°F.
2. Line a baking sheet with parchment paper.
3. In a large mixing bowl, beat the egg whites until stiff peaks form.
4. Gradually add the sugar, one tablespoon at a time, while still beating.
5. Beat in the vinegar and vanilla extract.
6. Sprinkle the cornstarch over the meringue and gently fold it in.
7. Pour the meringue onto the prepared baking sheet and shape it into a circle.
8. Make a shallow well in the center of the meringue for the blueberries.
9. Bake for 1 hour or until the meringue is crispy on the outside and soft on the inside.
10. Let the meringue cool completely.
11. Fill the well with fresh blueberries and top with whipped cream before serving.

4. Blueberry Jam (USA)
Ingredients:
— 4 cups fresh blueberries
— 2 cups granulated sugar
— ¼ cup lemon juice
— 2 tbsp pectin

Instructions:
1. In a large pot, add the blueberries, sugar, and lemon juice.
2. Bring to a boil over medium-high heat, stirring constantly.
3. Reduce heat to low and let it simmer for 20-25 minutes or until the mixture thickens.
4. Stir in the pectin and bring it back to a boil.
5. Cook for an additional 2-3 minutes until the mixture has thickened even more.
6. Remove the pot from the heat and let it cool for a few minutes.
7. Using a blender or immersion blender, blend the mixture until smooth.
8. Let the jam cool completely before storing it in a sterilized jar in the fridge for up to 3 weeks.

Dr. Sarah Smith

Dr. Sarah Smith is a blueberry expert and author of BlueberryExpert.com. She has been growing and studying blueberries for over 20 years. Her research has focused on the different varieties, growing techniques, and nutritional content of blueberries. She is passionate about helping people to grow their own healthy blueberries and has been a leader in the industry for many years.