Cream, thanks to its relative blandness, goes with a lot of things in a lot of recipes. These “things” can be meats, vegetables, and fruits, like blueberries. How well different creams go with blueberries depends entirely on the type of cream and the dish they are combined in.
It’s important to note that both blueberries and creams (despite the high-fat content) bring their own nutritional content into whatever dishes they are combined in, which is just as important a characteristic of this combination as taste is.
Let’s see how various creams combine with blueberries in certain dishes.
Clotted Cream: Clotted cream, the heaviest of all creams and quite rich in milkfat (around 55%), combines with blueberries in multiple dishes, though almost all fall into the dessert category. Clotted cream brings its characteristic consistency to most of the dishes it’s used in, which is beneficial for certain kinds of desserts. Its buttery taste (unsalted) offers a striking contrast to the freshness and fruity tartness of blueberries. Blueberries and clotted cream are most commonly paired in scones, but they can also be used in a cake together.
Two examples where clotted cream and blueberry work well together are:
Heavy Cream: With about 36% milkfat, heavy cream seems far lighter compared to clotted cream, and the difference is just as pronounced in taste as well. It’s rather bland and has a rich flavor. That, combined with its thick consistency, allows it to mix together in a number of blueberry-based recipes. The easiest dish that you can make with these two ingredients literally just combines them with sugar to make blueberry whipped cream. But you can also make a more exciting blueberry fool with heavy cream. You can also combine the two with sugar and yogurt to mix things up.
The three dishes that incorporate these two ingredients are:
Whipping Cream: The problem with whipping cream is that most other types of cream (especially heavy cream) are usually whipped before being used in blueberry dishes. But if you consider whipping cream with a slightly lighter fat content (between 30% and 36%), you might get to try a slightly different range of dishes that use whipping cream. You can use the two to make an ice cream, a homemade blueberry frosting (that you can top with actual blueberries and use on cupcakes), a lemon-blueberry dessert, and a grilled pound cake (among many other things).
There are four recipes with both blueberries and whipping cream that you should give a try:
Light Cream: Light cream probably covers the most extensive range of fat content (between 18% and 30%) among most other cream types. And it also offers a relatively different and richer range of recipes with blueberries. You can combine the light dairy treat with the freshness and sweetness of blueberries in a variety of recipes, including different types of ice cream, a blueberry stew, and a blueberry grunt recipe. Though in the last one, light cream is part of the serving, not the actual recipe.
Three recipes you will see blueberries going together well with light cream are:
Sour Cream: Sour cream, as the name suggests, tends to be a bit sour. The slightly tangy taste might click with cheese lovers, and there are not a lot of combinations where it fits well with blueberries. But there is one class of desserts where sour cream goes well together with blueberries and its cakes. There are multiple types of cakes (including one coffee cake) where both sour cream and blueberry complement each other’s taste and add to the richness of the dessert.
Three blueberry and sour cream cake recipes are:
Half and Half Cream: Half and half tastes are more akin to milk (albeit heavy and rich milk) than it’s too different creams. And it can be a bit sweeter compared to other creams. Like other creams, half and half are a part of several different blueberry dishes and desserts. It’s not always an active ingredient and might simply be a part of serving, topping, or a garnishing base, but the two tastes combine nevertheless. It tends to bring out the sweetness of blueberries and subdues its acidity, though that is controlled with other ingredients as well. The two go together swimmingly in ice cream, pies (here blueberry is usually the topping, not the other way around), and parfait (among other dishes).
The three recipes where you can see both half and half cream and blueberries in action are:
Almost all the creams go well with blueberries in a variety of dishes. However, you are unlikely to find many combinations of these two outside the dessert realm.
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