Until a few years ago, blueberries (and raspberries too) were mostly imported, the price was outrageous, and the taste was usually bland. Trips abroad made it clear just how juicy and delicious these fruits really are — and how underappreciated they remain here.
In recent years, though, incredible blueberries are being grown locally, mostly in the north. They're crisp, sweet, keep well in the fridge, and are simply irresistible.
The main issue with blueberries in Israel is their price. They require manual picking, which means lots of labor — and that drives up the cost, making them unaffordable for many.
But with the season winding down and prices starting to drop now’s the time to bring them home and turn them into fabulous desserts. The kind that keep beautifully on the counter or in the fridge.
Blueberry and lemon muffins with crumble
You will need:
• 100 grams melted butter
• 1 cup (200 grams) sugar
• 2 large eggs
• 180 ml (3/4 cup) cooking cream or heavy cream or milk
• 1 teaspoon vanilla
• Lemon zest from the peel of one lemon
• 2 cups self-rising flour
• 250 grams fresh or frozen blueberries
For the crumble:
• 50 grams cold butter, cut into cubes
• 5 tablespoons of sugar of any type
• 5 tablespoons white flour
Preparation:
1. In a medium bowl, place butter, sugar, eggs, cream, vanilla and lemon zest and mix well.
2. Add the flour and mix just until it is incorporated. The batter will be relatively thick.
3. Add the blueberries and mix.
4. Transfer to a cupcake pan with paper liners up to 3/4 full
5. Prepare the crumble: Place all the crumble ingredients in a medium bowl and crumble with your hands.
6. Sprinkle a heaping tablespoon of crumble on top of each cupcake and bake in an oven preheated to 170°C for 30 minutes or until lightly golden
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Cheesecake and blueberry squares
You will need:
• 1 package of shortbread
• 3 large eggs
• 3/4 cup sugar
• 2 containers (450 grams) cream cheese of any fat percentage
• 1 container natural yogurt
• 1 package instant vanilla pudding
• 150 grams blueberries
Preparation:
1. In a medium bowl, place eggs, sugar, cream and yogurt and mix well. Add vanilla pudding and mix.
2. Arrange the shortbread to cover the entire bottom of a 20cmx20cm square pan. Pour in the batter and sprinkle the top with blueberries.
3. Bake in a preheated oven at 160 degrees for 30 minutes or until the edges are firm and the inside is slightly jiggly. Transfer to the refrigerator for at least three hours. Preferably overnight.