Blueberry Limeade Recipes

BLUEBERRY LIMEADE

Steps:

• Blend blueberries, sugar, lime juice, and 1 cup water together in a blender; pour into a pitcher. Add remaining water and stir.

BLUEBERRY LIME QUICK BREAD

Steps:

• Preheat oven to 375°F. Grease an 8x4-inch loaf pan and set aside.
• In a medium mixing bowl, whisk melted butter, sugar, lime juice, lime zest and eggs. In a separate bowl, mix together the flour, baking powder, and salt.
• Add the flour mixture to the butter mixture alternately with the Greek yogurt, stirring gently. Fold in the blueberries. Do not over mix.
• Pour into the prepared pan and bake for 20 minutes. At the 20 minute mark, turn the oven down to 350°F. Bake for an additional 30 to 40 minutes.
• Let cool in the pan for 10 minutes. Then remove to wire rack.

BLUEBERRY MINT LIMEADE

Steps:

• Place 1 cup water, the blueberries, and mint in a medium saucepan and bring to a simmer. Simmer until the blueberries start to break down and release their juices, 3-4 minutes. Remove from heat and stir in the agave. Let cool.
• Pour the blueberry syrup into a large pitcher and stir in the lime juice and remaining 5 cups of water. Refrigerate.
• To serve, fill glasses with ice and add some blueberries to the glasses. Pour the blueberry limeade into the glasses and garnish with lime slices and mint leaves.

BLUEBERRY-BASIL LIMEADE

Steps:

• Place the sugar, basil sprigs and 1 cup of water into a small saucepan over medium-high heat. Cook, stirring every so often, until the sugar has dissolved, about 5 minutes. Remove from the heat and let steep for 30 minutes.
• Discard the basil and pour the syrup into a pitcher. Stir in the lime juice and 4 cups of cold water. Add the blueberries and chill for at least 4 hours or until ready to serve.
• To serve, put some ice in a glass, pour over the limeade and garnish with basil leaves. To make into a cocktail, add ice to a rocks glass and top with 1 1/2 ounces gin. Top off with the limeade and garnish with basil.

BLUEBERRY-LIME SCONES

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
• Whisk flour, 1/3 cup sugar, baking powder, salt, and baking soda together in a large bowl. Grate butter into flour mixture; toss and mix until mixture looks like coarse meal.
• Whisk sour cream, egg, and lime zest together in a small bowl; add to flour mixture along with blueberries. Mix with a fork to form a dough. Turn dough out onto the prepared baking sheet. Pat into a 7-inch round. Cut into 8 wedge-shaped pieces and separate scones. Sprinkle with 1 tablespoon sugar.
• Bake in the preheated oven until light golden brown, about 18 minutes. Cool 5 to 10 minutes before serving.