Blueberry and rhubarb jam by Gloria Nicol.

Growing and making jam with blueberries | Life and style | The Guardian

Makes 1.25kg
600g rhubarb
300g blueberries
2 limes, the zest and juice
700g sugar

Wash rhubarb, top and tail then chop into evenly sized pieces (I usually run a knife down the middle of the stalks then chop into roughly 1cm sized pieces).
Place in a glass bowl and pour the sugar over the top.
Cover with a plate or cling film and leave overnight, by which time the sugar will have soaked up the juice from the rhubarb.

Place the grated lime zest and blueberries in a pan, adding 3 tblsp of lime juice.
Heat gently and simmer for 15 minutes with the lid on, until the berries are cooked and surrounded by juice.

Pour the rhubarb and sugar into a jam pan and stir over a low heat until the sugar is completely dissolved.
Add the blueberries and lime, turn up the heat and cook at a rolling boil until setting point is reached (a small dollop of the syrup on a cold plate will readily form a skin when left to cool slightly).
It took me 10 minutes to achieve this and I advise that you keep an eye on it and give the occasional stir whilst it cooks as the mixture is apt to burn if you're not careful.

Skim if necessary.
Pour into hot sterilised jars, put a circle of waxed paper on the surface of each one and seal.

This jam has a nice soft set that suits me fine.
If you prefer your jam to 'cut' rather than dollop substitute all or half of the sugar with preserving sugar that includes added pectin.

Gloria Nicol grows many of the ingredients for her preserves on an allotment close to her home in the Forest of Dean. 

She writes the blog www.laundryetc.co.uk, where you can read more about her preserving.

- laundry etc:

- rhubarb-blueberry-lime-jam

Blueberry and ricotta pancake.

Blueberry and ricotta hot cakes - Telegraph

A good weekend breakfast. Replace the flour with ground almonds for a wheat-free dish.
SERVES 4
INGREDIENTS
• 250g ricotta
• 3 medium eggs, separated
• 25g unsalted butter, melted, plus a little extra for frying
• 40g caster sugar
• 1/2 tsp vanilla extract
• finely grated zest of 1 orange
• 50g plain flour, sifted
• 125g blueberries
To serve:
• icing sugar, for dusting (optional)
• honey or maple syrup, for drizzling
METHOD
Drain off any liquid from on top of the ricotta.
Mash the cheese in a bowl with the three egg yolks, one of the egg whites, the melted butter, sugar, vanilla and orange zest.
Fold in the flour.
Beat the remaining two egg whites until stiff and then carefully fold them into the ricotta mixture, followed by the blueberries.
Melt a small knob of butter in a non-stick pan over a medium heat, and spoon on some of the hot-cake mixture – enough to make a round about the size of your palm.
You can do two or three cakes at a time.
After a couple of minutes, when the undersides are golden (do a bit of gentle levering with a palette knife to check) and set, carefully turn the cakes over.
Cook for two minutes on the other side.
Serve on warm plates. Sift icing sugar over the top and drizzle with a little honey or maple syrup.

Blueberry Zucchini Muffins.

Blueberry Zucchini Muffins Recipe - Allrecipes.com
Ingredients:
1 1/2 cups white whole wheat flour or whole wheat pastry flour
1 teaspoon baking soda
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup shredded zucchini (about 1 medium zucchini)
1/2 cup pure maple syrup (or honey)
1 teaspoon vanilla extract
1/4 teaspoon almond extract
2 tablespoons olive oil
1/3 cup unsweetened applesauce
1 egg
1/4 cup unsweetened almond milk (any milk will work)
3/4 cup fresh or frozen blueberries

Instructions:
Preheat oven to 175 degrees C.
Line a 12 cup muffin pan with nonstick cooking spray or line with muffin liners.
Either way I recommend using nonstick cooking spray.
This guaruntees that they muffins will not stick to the liners or the pan.
In a large bowl combine the dry ingredients: flour, baking soda, cinnamon and salt; set aside.
In a separate medium bowl, combine the following wet ingredients:zucchini, maple syrup, vanilla and almond extract, olive oil, applesauce, egg and milk until well combined. Add to dry ingredients and stir until just combined. Gently fold in blueberries.
Even distribute batter among muffin tins, filling about 3/4 of the way full.
Bake for 19-22 minutes or until toothpick inserted into the middle of the muffin comes out clean.
Cool on wire rack for 10 minutes then remove muffins and transfer to wire rack to finish cooling.
Makes 12 muffins.
NOTES
Adapted from All Recipes

Muffins can be frozen; individually wrap muffins in ziploc bags or store them in a large freezer bag.
Reheat for 30-45 seconds in the microwave or simply thaw them at room temperature.

To make vegan: Use a flax egg instead of a chicken egg.

Blueberry–Cream Cheese Custard Pie.

Blueberry–Cream Cheese Custard Pie | Williams-Sonoma Taste
For the crust:
2 cups (7 oz./220 g) graham cracker pieces, crushed with a food processor or rolling pin
2 Tbs. sugar
Pinch of salt
1/2 cup (4 oz./125 g) unsalted butter, melted and cooled

For the filling:
1/2 lb. (250 g) full-fat cream cheese, at room temperature
1/2 cup (4 oz./125 g) sugar
1 tsp. vanilla extract
2 eggs
1/2 lb. (250 g) fresh blueberries (about 2 cups)
1 1/2 Tbs. cornstarch mixed with 2 Tbs. water

Preheat an oven to 325°F (165°C).
Have ready a 9-inch (23-cm) pie pan.

To make the crust, in a bowl, stir together the graham cracker crumbs, sugar and salt.
Add the melted butter and stir until blended.
Pat the crumb mixture evenly into the pan and up the sides.
Bake until slightly firm, about 8 minutes.
Let cool completely on a wire rack, about 30 minutes.

To make the filling, using an electric mixer, beat together the cream cheese, 1/4 cup (3 oz./90 g) of the sugar and the vanilla on medium speed until thoroughly blended and smooth, 3 to 5 minutes.
Add the eggs 1 at a time and beat until well blended.
Pour the filling into the crust and spread evenly.

Bake until the custard is just set, 25 to 30 minutes.
Let cool on a wire rack for about 1 hour.

Meanwhile, in a saucepan, combine the blueberries, 1/2 cup (4 fl. oz./125 ml) water and the remaining 1/4 cup (3 oz./90 g) sugar.
Place over medium-high heat and bring to a boil.
Reduce the heat to medium-low, cover and simmer, stirring once, until the liquid is slightly reduced, about 5 minutes.
Remove from the heat and add the cornstarch mixture.
Return to medium-high heat, bring to a boil and cook, stirring constantly, until thickened, about 1 minute.
Remove from the heat and let cool until lukewarm, about 30 minutes.

Spoon the berries over the custard. Refrigerate the pie for at least 1 hour and up to 24 hours before serving.
Serves 8.

OR:
- - The Best Blueberry Pie Recipe | Serious Eats

Blueberry clafoutis.

Blueberry clafoutis recipe - Chatelaine.com:
Blueberry clafoutis, ‘kla-foo-tee’, this French dessert.
6 servings
Ingredients
2 tsp butter, melted
1/4 cup granulated sugar, plus 1 tbsp for dusting
1/2 pint blueberries, about 1 cup
3 eggs
2/3 cups whipping cream
1/2 cup milk
1 tsp orange liqueur
1/4 cup all purpose flour, sifted
icing sugar (optional)

You’ll love this sweet decadent dessert baked with a creamy filling.
Instructions
- Preheat oven to 200C.
- Brush 6 4-in. ramekins with butter and dust with 1 tbsp granulated sugar.
- Divide blueberries among ramekins.
- Place ramekins on a baking sheet.

Whisk eggs until frothy in a medium bowl.
Whisk in 1/4 cup sugar, cream, milk and liqueur.
Gently whisk in flour until just combined.
Do not overmix.

Scrape batter evenly over berries.
Bake in centre of oven until set but jiggly when gently shaken, about 20 min.
Let stand 10 min.
Serve warm, dusted with icing sugar.
Prep Tip:
Use a 9-in - 23 cm glass pie plate instead of individual ramekins.
Bake uncovered, 20 min.
Cover with foil and continue baking until set but jiggly when gently shaken, 10 to 15 more min.
'via Blog this'

Blueberry and yogurt cake.

makes a 23 centimetres pan
1 cup (140 g) superfine brown rice flour
1/2 cup (60 g) millet flour
2 tablespoons tapioca starch
1 tablespoon baking powder
1/2 teaspoon salt

3 eggs

1 cup (200 g) natural cane sugar
1 cup (250 ml) whole-milk yogurt
1/2 cup (125 ml) olive oil, plus more for pan

Zest of 1 lemon

7 ounces (200 g) blueberries
Preheat oven to 350F (180C).
Brush a bundt pan with a bit of olive oil.
In a large bowl, mix together the superfine brown rice flour, millet flour, tapioca starch, baking powder and salt.
In another bowl, whisk together the eggs, sugar, yogurt, olive oil and lemon zest. Pour the wet ingredients over the dry and whisk together. Fold the blueberries into the batter and pour into the bundt pan.
Bake cake for 30 to 40 minutes or until center of cake completely baked. To test for doneness, insert toothpick and it’s done when it comes out clean. Let cake cool completely in pan and then turn over to unmold over a serving plate.

OR:
- The Best Blueberry Pie Recipe | Serious Eats

Gooseberry-Blueberry Jam.

Gooseberry-Blueberry Jam - Kitchen Treaty:
Makes about 2 1/2 cups of jam
Ingredients:
1 pint (2 cups) red gooseberries
1 pint (2 cups) blueberries
2 cups sugar
1 tablespoon lemon juice
3 tablespoons water
1/8 teaspoon ground nutmeg (optional)