1kg-Basket of blueberrys

Blueberries 1kg-basket

The fruity-sweet berries are grown on the western edge of the Lüneburg Heath. The sandy-marshy areas offer the ideal conditions for the demanding cultivated blueberries. To ensure that the fruit is available three months in June, July and August, different varieties are planted. The ripe berries are carefully picked and selected by hand to guarantee you the best possible quality. You can eat them directly, use them as an addition to yoghurt or quark or use them in a delicious pancake.

Blueberry jam

200 g blueberries
½ Cinnamon stick
4 cl port wine
50 g butter
3 eggs
100 g raw cane sugar
2 tablespoons lemon juice

Steam blueberries, cinnamon stick and port wine in a small pot covered with a lid over low heat until the berries are soft. Pass the fruit through a sieve into a metal bowl. Cut the butter into small cubes. Lightly whisk the eggs in an extra bowl. Mix butter, eggs and sugar with the berries, add lemon juice and heat over a boiling water bath, stirring constantly, until the cream begins to become creamy. Remove from the stove, pass through a sieve again and fill into sterilized glasses.

Shortbread with blueberries

Shortbread dough:
120 g soft butter
70 g raw cane sugar
Sea salt
170 g wheat flour
Flour for dusting
Blueberry sauce:
250 g blueberries
40 g raw cane sugar
100 ml orange juice
100 ml white wine
1 teaspoon cornstarch
Mascarpone cream:
200 g mascarpone
1 tsp raw cane sugar
200 ml whipped cream
1/2 teaspoon cream firm

Stir butter with sugar and 1 pinch of salt until smooth. Add the flour and chill the dough for at least 1 hour. Wash blueberries, sort and drain very well. In the meantime caramelise the sugar in a pot until light brown. Pour in orange juice and white wine, add half of the blueberries and cook for about 10 minutes on a mild heat. Bind the compote with the starch mixed in a little cold water. Leave to cool, pass through a sieve. Roll out the dough on a floured work surface and cut 8 circles of 8 cm each with a round cookie cutter ? (coffee cup) cut it out. Place the dough circles on a baking tray lined with baking paper. Prick the bottom several times with a fork. Bake in the preheated oven at 180 degrees (gas 2-3, fan oven 160 degrees) on the 2nd rack from below for 15 minutes. Remove from the oven and let it cool down on a cake rack. Stir mascarpone with sugar until smooth. Whip the cream with cream firm until stiff. Fold cream under the mascarpone. Chill for 10 minutes. Spread the mascarpone mass on the shortbread bottoms. Drizzle with some blueberry sauce. Spread the remaining fresh blueberries on top and drizzle with the rest of the sauce.

Quark cream with blueberries

200 g blueberries
(raw cane sugar)
1/2 sachet gelatine
400 g quark
5 tablespoons lemon juice
6 tablespoons raw cane sugar
8 tablespoons of milk
1/4 l cream

Select and wash the blueberries. (If you like you can mix the blueberries with some sugar).
For the cream, soak the gelatine in cold water. Stir the quark, lemon juice, sugar and milk into a smooth cream. Dissolve the dripping wet gelatine over a mild heat and stir in. Whip the cream until stiff, fold into the cream. Pour into a bowl and chill for 1 hour. Serve the cream with the blueberries.