Blue Honey Farms

Fresh TennesseeBlueberries & Strawberries

White Chocolate Blueberry Cheesecake

CRUST:
2 cups crushed graham crackers
1 cup slivered almonds
1/2 cup white sugar
1/4 cup clarified butter, melted
2 tablespoons caramel topping

FILLING:
1 pound white chocolate, chopped
4 (8 ounce) packages cream cheese, softened
3/4 cup white sugar
4 eggs, beaten
2 egg yolks
1 tablespoon all-purpose flour
1 teaspoon Blue Honey Farms Vanilla Extract

TOPPING:
1/2 cup white sugar
1 teaspoon cornstarch
1/4 cup water
1 pint fresh blueberries
2 teaspoons lemon juice

DIRECTIONS:
Preheat oven to 275 degrees F (135 degrees C). Make the crust: In a food processor, blend together the graham cracker crumbs, almonds and sugar until the almonds are ground fine. Pour in the melted butter and caramel while processing, until mixture is combined. Press the mixture onto the bottom, and half way up the side of a 10 inch springform pan.

Make the filling: In a metal bowl over a pan of barely simmering water, melt the white chocolate, stirring until smooth. Remove from heat and set aside. In a large bowl, beat the cream cheese and 3/4 cup sugar until smooth. Beat in the eggs and the egg yolks, one at a time. Beat in the flour and the vanilla and blend in the melted white chocolate slowly, beating until the filling is well combined. Pour filling into crust.

Bake in the middle of preheated oven for 1 hour. Then turn off the heat, and crack the oven door an inch, letting the cheesecake cool in the oven to room temperature. Cover loosely and refrigerate overnight before removing from pan.

Make the topping: In a saucepan, combine 1/2 cup sugar and cornstarch. Stir in water and blueberries. Bring to a boil, then simmer for 10 minutes, stirring occasionally. Press through a fine sieve. Stir in lemon juice, allow to cool before topping the cake.

There's nothing more delicious than blueberries, except maybe recipes made with blueberries! Enjoy the ones below and for more yummy recipes, pick up a copy of the new Blue Honey Farms Cookbook at the Franklin Farmers Market or contact us to order one now! 

Blueberry Streusel Muffins

Ingredients:

1 cup milk
1/4 cup vegetable oil
1/2 teaspoon Blue Honey Farms Vanilla Extract
1 egg
2 cups all-purpose flour
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup fresh blueberries or 3/4 cup frozen (thawed and drained)

Heat oven to 400°. Prepare struesel topping (listed below). Grease the bottoms of 12 medium muffin cups or insert paper muffin cups. Beat milk, oil, vanilla, and egg. Stir in flour, sugar, baking powder, and salt and mix just until flour is moist. Batter will be lumpy. Fold in blueberries. Divide evenly among muffin cups. Sprinkle with 2 teaspoons of the streusel topping (streusel recipe below) and bake 20 - 25 minutes until golden brown. Makes 12 muffins.

Streusel Topping for Muffins
1/4 cup all purpose flour
2 tablespoons packed brown sugar
2 tablespoons firm butter or margarine1/4 teaspoon ground cinnamon

Mix all ingredients until crumbly. 

Blueberry French Toast, Blueberry Strudel, Blueberry Jams, Blueberry Cheesecake - All the delicious blueberry recipes you want can be found in our new cookbook! Get one this Saturday at the Franklin Farmers Market or contact usto order one. Just $5 per book!

Blueberry Pancakes

Ingredients:
1 3/4 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 large eggs
1 cup milk, plus more if needed
1 cup sour cream
1 stick butter, melted
1/2 teaspoon Blue Honey Farms Vanilla Extract
1 1/2 cups fresh or frozen blueberries
1/2 teaspoon lemon zest

Blue Honey Farms Blueberry Syrup or Blue Honey Farms Maple Syrup

Directions:
Sift the flour, sugar, baking powder, baking soda and salt into a large mixing bowl. In a separate large bowl, lightly whisk the eggs. Add the milk, sour cream, half the melted butter and the vanilla, whisking to blend. Make a well in the dry ingredients and pour the egg mixture into it. Whisk the ingredients together just until blended. Fold the blueberries and lemon zest into the batter.

Heat a large skillet or griddle over medium heat and coat with some of the remaining melted butter. For each pancake, pour about 1/4 cup of the batter into the hot skillet. Cook 3 or 4 pancakes at a time, depending on the size of the skillet. If the batter seems too thick, thin it with 1 to 2 tablespoons milk. When bubbles begin to form and "pop" on the pancake's surface, after about 1 minute, and the outer edge looks done, flip it over and cook briefly for about 30 seconds on the other side. Makes 4 to 6 servings



Heavenly Blueberry Smoothie


Ingredients:
2 1/2 cups fresh blueberries
1 1/4 cup apple juice
1 cup vanilla ice cream

3/4 teaspoon ground cinnamon

Directions:
In blender combine blueberries, apple juice, ice cream, milk and cinnamon until smooth. Serve immediately. Makes 4 servings




Blueberry Scones

Ingredients for Blueberry Scones:
2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons sugar
5 tablespoons unsalted butter, cold, cut in chunks
1 cup fresh blueberries
1 cup heavy cream, plus more for brushing the scones

Lemon Glaze:
1/2 cup freshly squeezed lemon juice
2 cups confectioners' sugar, sifted

1 tablespoon unsalted butter
1 lemon, zest finely grated

Directions:
Preheat the oven to 400 degrees F.
Sift together the dry ingredients; the flour, baking powder, salt, and sugar. Using 2 forks or a pastry blender, cut in the butter to coat the pieces with the flour. The mixture should look like coarse crumbs. Fold the blueberries into the batter. Take care not to mash or bruise the blueberries because their strong color will bleed into the dough. Make a well in the center and pour in the heavy cream. Fold everything together just to incorporate; do not overwork the dough.

Press the dough out on a lightly floured surface into a rectangle about 12 by 3 by 1 1/4 inches. Cut the rectangle in 1/2 then cut the pieces in 1/2 again, giving you 4 (3-inch) squares. Cut the squares in 1/2 on a diagonal to give you the classic triangle shape. Place the scones on an ungreased cookie sheet and brush the tops with a little heavy cream. Bake for 15 to 20 minutes until beautiful and brown. Let the scones cool a bit before you apply the glaze.

You can make the lemon glaze in a double boiler, or for a simpler alternative, you can zap it in the microwave. Mix the lemon juice with the confectioners' until dissolved in a heatproof bowl over a pot of simmering water for the double-boiler method, or in a microwave-safe bowl. Whisk in the butter and lemon zest. Either nuke the glaze for 30 seconds or continue whisking in the double boiler. Whisk the glaze to smooth out any lumps, then drizzle the glaze over the top of the scones. Let it set a minute before serving.
Makes 8 scones