As the US celebrates National Blueberry Month, Mrs Crunch shares three recipes featuring the superfood

BLUEBERRIES have grown in popularity since being hailed as a superfood a few years ago, so much so that in America they are currently celebrating National Blueberry Month!

It might sound bonkers but the Americans are on to a good thing – blueberries are bursting with vitamins and minerals.

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A few years ago they were quite hard to come by but now they are in most supermarkets and there are “pick your own” blueberry farms too.

And you don’t have to use them in sweet recipes alone – they are great in savoury dishes too.

Here are some delicious ways to get your blueberry fill.

Blueberry cheesecake - 55p per serving

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SERVES eight.

Preparation time: five minutes plus five hours chilling time.

Cooking time: 25 minutes.

One serving contains 316 calories (six per cent of recommended adult daily intake), 22.2g fat (32 per cent), 14.3g sat fat (72 per cent), 20.2g sugar (22 per cent), 0.4g salt (seven per cent)

YOU NEED:

For the biscuit base

75g digestive biscuits

25g butter

2 tsp golden syrup

For the cheesecake

300g cream cheese

65g caster sugar

1 lemon, zested and juiced

200ml double cream

For the topping

1tsp cornflour

½ lemon, juiced

2tbsp water

40g caster sugar

200g blueberries

METHOD:

For the biscuit base – put the biscuits in a small plastic bag, seal the top then crush with a rolling pin to make crumbs.

In a small saucepan, slowly melt the butter and golden syrup.

Stir in the biscuit crumbs and mix together.

Divide the mixture between eight 75ml moulds in a flexible silicone cake mould or use one large mould.

Press the biscuits into a thin layer with the back of a teaspoon. Chill.

For the cheesecake – add the cream cheese, caster sugar and lemon zest to a bowl and whisk together briefly until just mixed.

Gradually whisk in the lemon juice and cream until smooth and thick.

Spoon the cheesecake mixture into the moulds and spread into an even layer, swirling the tops with the back of a spoon.

Chill for five hours or overnight.

For the topping – add the cornflour to a small saucepan, stir in the lemon juice and mix until smooth.

Add 2tbsp water, the sugar and blueberries.

Cook over a medium heat for two-three minutes, stirring until the berries start to soften and the sauce has thickened.

Leave to cool, cover and chill until ready to serve.

Press the moulds up from the base, removing the cheesecakes with a small spatula.

Spoon the blueberry mixture on top.

Blueberry pancake with pancetta - £1.32 per serving

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SERVES four.

Preparation time: 30 minutes.

Cooking time:  30 minutes.

One serving contains 708 cals (35 per cent of recommended adult daily intake), 39.6g fat (57 per cent), 18.3g sat fat (92 per cent), 21.8g sugar (24 per cent), 3.2g salt (53 per cent).

YOU NEED:

For the pancakes

200g self-raising flour

1 tsp bicarbonate of soda

50g caster sugar

1 egg

50g melted butter

250ml milk

125g cottage cheese

225g blueberries

To serve

8 rashers pancetta

4 eggs

A little extra butter, melted

Maple syrup

METHOD:

Mix the flour, bicarbonate of soda and sugar together in a bowl.

In a separate bowl, combine one egg with the 50g of melted butter, milk and cottage cheese then add this to the flour mixture and stir together well to make a batter. Stir in the blueberries.

Lightly oil a frying pan and preheat over a medium heat.

Spoon a small ladleful of the pancake batter into the pan and cook for one minute on each side, until golden.

Repeat until the batter is all used up.

Meanwhile, poach the four eggs in boiling water for 3-4 minutes and grill the pancetta until crispy.

Serve two pancakes per person, topped with a drizzle of melted butter, two slices of pancetta, one poached egg and maple syrup.

Duck with blueberries - £2.69 per serving

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SERVES four.

Preparation time:  10 minutes.

Cooking time:  20 minutes.

One serving contains 601 cals (30 per cent recommended daily allowance), 29.3g fat (42 per cent), 9.1g sat fat (46 per cent), 9g sugar (ten per cent), 0.9g salt (15 per cent)

YOU NEED:

4 large duck breast fillets

2 tbsp freshly chopped thyme

Salt and pepper, to season

1 tbsp olive oil

25g butter

1 large onion, sliced

1 tbsp plain flour

450ml cider

200g fresh blueberries

180ml chicken stock

METHOD:

Rub duck pieces with the thyme, salt and pepper.

Heat the olive oil in a large frying pan, add the duck breasts, skin side down, and brown well.

Remove from the pan and set aside.

Wipe the frying pan with kitchen paper, then return to the heat and melt the butter.

Add the sliced onion and fry until softened.

Sprinkle the flour over the onions and sauté for a further two minutes, stirring constantly.

Gradually add the cider, stirring all the time, bring to the boil, then stir in the blueberries and stock.

Bring back to the boil, reduce heat and add the duck.

Simmer for 20 minutes.

Serve hot.

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