APPLE & BLUEBERRY SLUMP

INGREDIENTS
450g/1lb apples
25g/loz butter
250g/9oz blueberries
85g/3oz golden caster sugar
250g tub mascarpone

FOR THE SLUMP:
85g/3oz butter, cut into pieces
200g18oz self-raising flour
50g/2oz golden caster sugar
Finely grated zest of 1 lemon
150m1/ 1/4 pint milk

METHOD
1) Have ready a buttered 1.5 litre/2 3/4 pint ovenproof dish. Peel, core and thinly slice the apples. Heat the butter in a frying pan, add the apple slices and fry, turning them occasionally, for 3-4 minutes, until just starting to soften.Tip into the ovenproof dish along with the blueberries and sugar, and mix lightly. Set aside.

2) For the slump, rub the butter into the flour until the mixture resembles fine crumbs, then stir in the sugar and lemon zest.

3) Preheat the oven to 200C/gas 6/fan 180C. Make a well in the centre of the dry slu m p mix and add the milk. Mix lightly to form a soft mixture. Spoon blobs of the mascarpone over the surface of the fruit, then spoon the slump mixture over the mascarpone and bake in the oven for 20-25 minutes, until the topping is risen and forms a craggy golden crust. Leave to cool for 5-10 minutes before serving.

APPLE & BLUEBERRY CRUMBLE

700g (about 4 medium) apples, peeled, cored and chopped
185g caster sugar
Juice of 1 lemon
300g Blueberries
150g plain flour
150g granulated sugar
125g butter, chilled and diced
50g flaked almonds

You will also need: a 1L ovenproof dish, greased
Preheat the oven to 180 C/350 F/Gas Mark 4. Put the apples, caster sugar and lemon juice into a large saucepan and cook, stirring frequently, over a medium heat for 10 minutes, or until the apples have softened. With a slotted spoon, transfer to a bowl, leaving most of the juice behind, and allow to cool a little. Stir in the blueberries. Transfer the fruit to the prepared dish.

With your fingertips, rub together the flour, granulated sugar and butter in a mixing bowl, until the mixture resembles breadcrumbs and starts to clump together. Alternatively, you can pulse the mixture in a food processor until just combined. Stir in the flaked almonds.

Sprinkle the crumble mixture evenly over the fruit and press down lightly. Place the dish on a baking sheet and bake for 35-40 minutes, or until golden and bubbling. Serve with custard, cream or ice cream.

Serves 6

BLUEBERRY PANCAKES

1 cup sifted flour
2 tsp. baking powder
1/2 tsp. salt
2 Tbsp. sugar
1 egg, well-beaten
2/3 cup milk
2 Tbsp. shortening, melted
1 cup fresh Suffolk blueberries

Sift together flour, baking powder, salt and sugar. Combine beaten egg, milk and melted shortening. Add to the dry ingredients. Beat until mixture is smooth. Stir in washed blueberries. Drop batter from a tablespoon onto a hot griddle. Cook one side until puffed, full of bubbles, and cooked on the edges. Turn and cook on the other side.

Makes about ten 3-inch cakes.

BLUEBERRY CINNAMON ROLLS

Yield: 12 servings
1/4 c Milk
1/4 c Sugar
1/2 ts Salt
3 tb Butter or margarine
1 pk Dry yeast
1/4 c Warm water (105-115 degrees)
2 1/4 c All-purpose flour; divided
1 Egg
2 tb Butter or margarine -softened
1/4 c Brown sugar; firmly packed
1/2 ts Ground cinnamon
1/2 c Blueberries; fresh or frozen
1 tb Butter or margarine; melted
1 c Powdered sugar; sifted
2 tb Milk

Recipe by: Southern Living
Preparation Time: 0:45

Combine 1/4 cup milk, sugar, salt, and 3 tablespoons butter in a saucepan; heat until butter melts. Cool to 105 degrees to 115 degrees. Dissolve yeast in warm water in a large mixing bowl; let stand 5 minutes. Stir in milk mixture, 1-1/2 cups flour, and egg; beat at medium speed of an electric mixer until smooth. Stir in remaining 3/4 cup flour. Turn dough out onto a lightly floured surface, and knead until smooth and elastic (about 8 minutes). Place in a well-greased bowl, turning to grease top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour (dough will not quite double in bulk). Punch dough down; turn dough out onto a lightly floured surface. Roll dough into a 12- x 8-inch rectangle; spread with 2 tablespoons butter. Combine brown sugar and cinnamon; sprinkle mixture over rectangle. Sprinkle with blueberries. Roll dough jellyroll fashion, starting at long side. Pinch seam to seal (do not seal ends). Cut roll into 1-inch slices; place slices, cut side down, in greased 8-inch square pan. Brush tops with 1 tablespoon melted butter. Using a fork, gently lift centre of rolls to form a peak. Cover and let rise in a warm place, free from drafts, about 40 minutes (rolls will not double in bulk). Bake at 350 degrees for 35 minutes.
Combine powdered sugar and 2 tablespoons milk, stirring well. Drizzle over warm rolls. Yield: 1 dozen.

BLUEBERRY POUND CAKE

1/2 Cup Butter or margarine
2 Cups Sugar
3 Eggs
1 Cup Milk
3 Cups Flour
Dash Salt
1 tsp. Baking Powder
1 tsp. Vanilla
2 1/2 Cups BlueberriesPreheat oven to 350 degrees.Grease and flour a 9×13 pan.Cream butter, sugar and eggs. Stir in the milk. Add flour,
salt, and baking powder. Mix well. Add Vanilla, mix well.
Fold in Blueberries. Pour into pan and bake at 350 degrees
for about 50-60 minutes.