You never know how healthy blueberries are for you, even if you already love eating them! Blueberries are a powerhouse fruit with impressive wellness benefits and are often referred to as the king of antioxidants. The benefits of blueberries include lowering cholesterol levels, blood pressure, improving insulin sensitivity, and much more.
On the other hand, nuts are also a very popular food. Eating nuts as part of a healthy diet may be good for your heart. They’re tasty, convenient, and can be enjoyed as part of various diets — from keto to vegan.
Nuts are widely touted for their great taste and convenience, but that’s not all. When combined with blueberries, nuts emit flavors that make the meal even more enjoyable.
Here are some of the most popular recipes combining blueberries and nuts.
Blueberry Crumb and Almond Cake
This blueberry almond crumb cake is easy yet very buttery and light. It makes the perfect contrast and addition to the crumbs of cinnamon on top that make it crunchy. A slice of this berry-licious cake is perfect for an early morning or late afternoon snack. It is made to perfection, especially when paired with a coating of confectioners’ sugar, luscious blueberries, and toasted almonds.
- Icing sugar – 2/3 cup
- Fresh blueberries – 1 and a half cup
- Ground almonds – 1 cup
- Salt – 1/8 teaspoon
- Baking powder – 1 and ¼ teaspoons
- All-purpose flour – 2/3 cup, sifted
- Large eggs – 3
- Vanilla extract – 1 teaspoon
- Lemon juice – 1 tablespoon
- Lemon zest – 1 teaspoon
- Caster sugar – 1 cup
- Unsalted butter – ½ cup plus 3 tablespoons
Start by preheating the oven to 200 degrees and grease a 9-inch pan with butter. You can also line it with parchment paper to avoid sticking.
Add vanilla extract, lemon zest, sugar, and butter in a bowl and beat for 4 minutes at high speed until the mixture is light. Next, add eggs (one at a time) while beating on medium speed.
Grab a separate bowl and mix together almond grounds, salt, baking powder, and flour. Add the ingredients one at a time and mix well until the color changes.
Add about ¾ of the blueberries to the mixture and combine it with the butter mixture.
Sprinkle the remaining blueberries on top of the cake and bake for about 15 minutes. Check if the blueberries are moist and bleeding into the cake, and then bake for another 15 minutes. You can cover it up with foil and continue to cook until the cake rises. Remove from the oven and set it aside to cool.
It is now time to prepare the icing. Take a separate bowl and add lemon juice and icing sugar. Whisk to make a paste and add more lemon juice if required. Place the icing on top of the cake and serve.
Walnut Blueberry Crisp
This easy walnut blueberry crisp recipe can be a healthy dessert with a crunchy twist. Keep in mind that the more berries you have, the better. The juice of exploding blueberries is delicious.
- Flour – 1 and a half cups
- Sugar – ½ cup
- Lemon zest – 2 teaspoons
- Cinnamon – 1 and a half teaspoon
- Butter – ½ cup
- Cold butter – 2 tablespoons
- Chopped walnuts – 1 cup
- Fresh blueberries – 8 cups
- Sugar – 1 cup
- Fresh lemon juice – 2 tablespoons
- Cornstarch – 2 tablespoons
- Cinnamon – 1 and a half teaspoons
- Nutmeg – 1 pinch
Preheat the oven to 360 degrees and apply butter to the sides of a 9-inch pan.
Add cinnamon, lemon zest, sugar, and flour in a bowl for topping and whisk until light.
Add 2 tablespoons and half cup cold butter to the topping and mix together until clumps form.
Next, add the chopped nuts and refrigerate.
Take a large bowl and add berries. Sprinkle some lemon juice on top of the berries and mix well.
Take a separate bowl, mix nutmeg, cinnamon, cornstarch, and sugar, and gently add this mixture to the berry mixture.
Evenly spread out the berry mixture to the baking tray and add the topping over it
Bake the mixture for about 50 minutes or until the filling is thick and the topping is brown. Allow it to cool slightly and then serve.
Blueberry and Hazelnut Crumble Cake
Blueberries go very well with hazelnuts, giving a unique aroma and fantastic flavor.
For the Sponge
- Plain flour – 175 grams
- Baking powder – 1 tsp
- Salt – pinch
- Unsalted butter – 175 grams
- Icing sugar – 200 grams
- Medium eggs – 3
- Frozen or fresh blueberries – 350 grams
- Caster sugar – 30 grams
- Corn flour – 1.5 tsp
- Lemon juice – 1
- Vanilla bean paste – 1.5 tsp
- Plain flour – 75 grams
- Caster sugar – 50 grams
- Unsalted butter – 50 grams
- Chopped hazelnuts – 2 tablespoons
Preheat the oven to 190 degrees Celsius and grease a 10-inch pan with butter.
Add flour and sugar to a bowl and mix together to make the topping. Add butter to the mixture of chopped hazelnuts. Place the mixture in the fridge.
Take a medium-sized bowl and place all ingredients in it. Mix well until the color changes and set aside.
Sift salt, baking powder, and flour all together in a separate bowl for the sponge. Use a stand mixer or an electric whisk to beat icing sugar and butter together for 5 minutes or until fluffy. Add eggs (one at a time) and beat well. Next, add all of the dry ingredients and stir until you have a smooth texture.
Add the batter to the tray and place the blueberry mixture on top after adding the crumble topping.
Bake for at least 65 minutes until the cake is brown on the top. You may cover it with foil if it gets too brown. Allow it to cool before serving.