Blueberry Malt Recipes

RIDICULOUSLY EASY BLUEBERRY CRUMBLE

Steps:

• Heat oven to 375 degrees Fahrenheit.
• Add blueberries, lemon juice, 2 tablespoons of flour, sugar, and pinch of salt to a 9-inch pie dish (or use a 2-quart baking dish). Toss well until combined.
• Combine flour, oats, sugar, and the salt in a medium bowl. Add the melted butter then stir until all the flour has been moistened by the butter and topping is crumbly.
• Sprinkle over blueberry filling. (We like to use our hands to do this. As we sprinkle, we press the crumbles together to create larger clumps of topping.)
• Bake 25 to 35 minutes until juices are thickened and the topping has turned light golden brown. Cool 10 minutes, and then serve.

BLUEBERRY MALT

Steps:

• Blend the ice cream, blueberries, milk, malted milk powder, amaretto liqueur, and 3 ice cubes in a blender on medium speed until thick and smooth. Divide among small glasses. Top with whipped cream and more blueberries.

MELT IN YOUR MOUTH BLUEBERRY CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour an 8 inch square pan.
• Cream butter or margarine and 1/2 cup sugar until fluffy. Add salt and vanilla. Separate eggs and reserve the whites. Add egg yolks to the sugar mixture; beat until creamy.
• Combine 1 1/2 cups flour and baking powder; add alternately with milk to egg yolk mixture. Coat berries with 1 tablespoon flour and add to batter.
• In a separate bowl, beat whites until soft peaks form. Add 1/4 cup of sugar, 1 tablespoon at a time, and beat until stiff peaks form. Fold egg whites into batter. Pour into prepared pan. Sprinkle top with remaining 1 tablespoon sugar.
• Bake for 50 minutes, or until cake tests done.

BLUEBERRY MILK SHAKE

Steps:

• Place all ingredients in a blender container; cover and process on high until smooth. Pour into glasses. Refrigerate any leftovers.

BLUEBERRY MALT MILKSHAKE RECIPE - (4.3/5)

Steps:

• Blend the ice cream, blueberries, milk, malted milk powder, amaretto and 3 ice cubes in a blender on medium speed until thick and smooth. Divide among small glasses. Top with whipped cream and more blueberries.