Wild Blueberry Flan Recipes

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RUTH THURSTON'S WILD BLUEBERRY SCONES



Ruth Thurston's Wild Blueberry Scones image

Provided by Food Network

Categories     dessert

Time 15m

Yield 6 servings

Number Of Ingredients 10

1/3 cup sugar
1/2 orange, zested
2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3 teaspoons baking powder
1/4 cup margarine or butter
2 eggs
1/2 cup buttermilk
3/4 cup wild blueberries

Steps:

  • Preheat oven to 400 degrees F.
  • Mix sugar and rind and set aside.
  • In a large bowl, mix the flour, 1/4 cup of the sugar/rind mixture, baking soda, salt, and baking powder. Cut in the margarine or butter.
  • In a small bowl beat eggs and reserve 1 tablespoon for the glaze. Add buttermilk to eggs and add to dry ingredients. Mix. Add wild blueberries and mix a little bit.
  • Turn onto a floured board and knead for a few strokes. Divide in half. Roll each half into a 6 or 7-inch circle. Divide each circle into 6 pie shaped pieces. Transfer each piece to a greased cookie sheet. Brush each piece with egg glaze and sprinkle with orange/sugar mixture. Bake for 12 to 15 minutes or until golden brown. Best served warm.

WILD BLUEBERRY FLAN



Wild Blueberry Flan image

Provided by Food Network

Categories     dessert

Time 1h25m

Yield 12 servings

Number Of Ingredients 13

1/2 cup butter, softened
1/2 cup granulated sugar
1 egg
1/2 teaspoon almond extract
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 cups fresh or frozen blueberries (if using frozen add 4 teaspoons minute tapioca to the filling)
2 tablespoons orange liqueur
1 teaspoon finely grated lemon rind
2 cups sour cream
2 egg yolks
1/2 cup sugar

Steps:

  • In large bowl, beat butter with sugar until blended. Beat in egg and almond extract. In separate bowl, whisk together flour, baking powder and salt. Pour over batter and stir until blended. Pat over bottom and 2-inches up side of greased 10-inch springform pan. Set aside. Toss blueberries with Liqueur and lemon rind. Spread over crust. In bowl, whisk together sour cream, egg yolks, sugar and almond extract. Spread evenly over blueberries. Bake in center of preheated 350 degree oven for 1 1/4 hours or until crust is golden and crisp. Let cool in pan on rack. Refrigerate for 4 hours or until chilled. Remove side of pan. Cut into wedges and serve.

NOVA SCOTIA BLUEBERRY FLAN



Nova Scotia Blueberry Flan image

A wonderful fruit dessert, easily made with frozen blueberries if you can't find fresh. The province of Nova Scotia has an abundance of blueberries, hence the name. (Recipe originates with Canadian Living.)

Provided by Lennie

Categories     Dessert

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 14

1/2 cup butter, softened
1/2 cup white sugar
1 egg
1/2 teaspoon almond extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
5 cups fresh blueberries or 5 cups frozen blueberries
2 tablespoons orange liqueur
1 teaspoon finely grated fresh lemon rind
2 cups sour cream
2 egg yolks
1/2 cup white sugar
1/2 teaspoon almond extract

Steps:

  • Preheat oven to 350F (180C).
  • In large bowl, beat butter with sugar until blended, then beat in egg and almond extract.
  • In separate bowl, whisk together flour, baking powder and salt; pour over batter and stir until blended.
  • Pat over bottom and 2 inches up side of greased 10-inch springform pan; set aside.
  • Now make filling.
  • Toss together blueberries, liqueur and lemon rind; pour over crust.
  • In bowl, whisk together sour cream, egg yolks, sugar and almond extract; pour evenly over blueberries.
  • Bake in centre of oven for 1-1/4 hours or until crust is golden and crisp.
  • Let cool in pan on rack.
  • Refrigerate for 4 hours or until chilled.
  • Remove side of pan and cut into wedges to serve, along with freshly whipped whipping cream and toasted almonds, if desired.

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