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Getting ready for the blueberry harvest in May’s kitchen

Here’s one of our favourite puddings from the Potting Shed stage – lots of our lovely audience asked for this quick and easy recipe to have a go at when they’re back home! So here it is!

As one of the original ‘Superfoods’ Blueberries are one of our favourite fruits and homegrown taste so much better than the packs you get in supermarkets! Although you’re usually harvesting them in one go they freeze really well -spend some time open freezing them first so you don’t end up with a big mushy blueberry clump!

 Blueberry and lime tarts with blueberry syrup

For this recipe I’m using some of Reet Yorkshire Jam’s gorgeous lime curd. You can use lemon if you’ve prefer the flavour! https://reetyorkshirefood.co.uk/

Serves 2

For the syrup:

Makes about 250ml of syrup so plenty leftover for later!

300g blueberries fresh or frozen

1tbspn lemon juice

1½ tbspn caster sugar

  • Put all the ingredients into a small pan and hat gently to dissolve the sugar
  • Increase the heat and bring to a boil then simmer gently for about 5-7 minutes until the berries are really soft and squashy. If using frozen berries it may take a little longer.
  • Use a stick blender to puree until smooth.
  • Cool then pop in an airtight container and keep in the fridge until needed
  • The syrup freezes really well and can be used in all sorts of ways. We love it drizzled over ice cream or rice pudding!

For the tarts:

50g light cream cheese

1tbspn lime curd

Zest ½ lime

2 sweet dessert tartlet cases

75g blueberries

Icing sugar to dust

  • Beat the cream cheese until soft and smooth then add the lime curd and the zest and mix together
  • Add in a good half of the blueberries and stir together trying not to burst any of them
  • Dust the pastry cases with icing sugar then spoon a teaspoon of the blueberry syrup onto the bottom of the cases and spread out to cover the base
  • Use a couple of spoons to carefully pile the cream cheese mixture into each case.
  • Top each tart with the remaining blueberries then drizzle a little syrup over the top
  • Quick tip – Freezing blueberriesDon’t be tempted to toss all your blueberry harvest in a bag and put it in the freezer. You’ll end up with a clumpy ice block of berries that will go mushy on thawing.

    Line a baking sheet with baking parchment then spread the berries out in a single layer trying not to let them touch.

    Freeze overnight then transfer to a bag, seal and pop back in the freezer