Oxford Wild Blueberries
RECIPES
Wild Blueberry Scones
Many of us have recently discovered the pleasure of baking and sharing recipe ideas with friends and family. Here is our recipe for Wild Blueberry scones. We hope you enjoy it!
Oxford is a wholesale provider of Wild Blueberries to most Canadian private labels. If the bag says they are Wild and are Canadian, they most likely are from Oxford, Nova Scotia.
Equipment
- Mixing Bowl
- Mixing Spoon
- Microplane grater
- Baking sheet
Ingredients
- 2 cups Flour
- 3 tbsp Sugar
- ½ cup Old-fashioned oats
- 3 tsp Baking powder
- 1 tsp Baking soda
- ½ tsp Salt
- ½ cup Butter
- Zest of 2 lemons
- ½ cup Plain yogurt
- 1 Egg
- ¼ tsp Vanilla extract
- ½ cup Frozen Wild Blueberries
- 2 tbsp Turbinado sugar
Instructions
- Add dry prep, then lemon zest, mix slightly with hand. Add shredded butter with the dry ingredients and use your hands until the mixture comes together as pea-sized crumbs.
- Form a bowl in centre of dry ingredients and pour blended yogurt, egg and vanilla.
- Add frozen wild blueberries (keep in the freezer until ready to add) and gently fold into the dough.
- Shape the dough to a loose ball and press into a circle. Cut the circle into 8 wedges. Space scones 3 inches apart on a baking tray.
- Top scones with Turbinado sugar.
- Bake at 365 degrees for 17-19 minutes. They should have golden brown edges and a stick inserted in the center of the scones should come out clean when done.
- Remove from oven and transfer the scones to a wire rack to cool slightly before eating.
Video
Wild Blueberry Cheesecake
Wild Blueberry Cheesecake is our new recipe to exercise your baking skills and tempt those close to you. It’s a simple recipe, and the Wild Blueberry topping is tasty on any number of desserts from ice cream to freshly baked brownies.
And remember when shopping for Wild Blueberries at your local grocery store – if the store brand says they are Wild and Canadian the blueberries are likely from Oxford, Nova Scotia.
Equipment
- Mixing Bowl
- Food Mixer
- Spatula
- Large Pot
- Whisk
- Mixing Spoon
Ingredients
Cheesecake
- 2 packages (250 g) Philadelphia Cream Cheese
- ½ cup Sugar
- ½ tsp Vanilla Extract
- 2 Eggs
- 1 Baked graham cracker crumb crust pie shell
Wild Blueberry Topping
- 2 cups Frozen Wild Blueberries
- 3 tsp Cornstarch
- ¼ cup Water
- ½ Tbsp Lemon juice
- 2 Tbsp Sugar
Instructions
Cheesecake
- Place cream cheese, sugar and vanilla in a mixing bowl.
- Beat until the ingredients are well blended.
- Add eggs to the batter and mix lightly into the batter.
- Pour mixture into a baked graham cracker crust pie shell and bake for 40 minutes at 345 F.
- Let the cheesecake cool and refrigerate for a minimum of 3 hours before finishing with the Wild Blueberry topping and serving.
Wild Blueberry Topping
- On medium heat add sugar, water, cornstarch and lemon juice in a pot or pan.
- As soon as it starts to thicken add the Wild Blueberries.
- Bring the Blueberries to a boil and as soon as the sauce starts to bubble, remove from heat and let it cool.
- Layer Wild Blueberry topping on the cheesecake and serve.
