Blueberry Orange Cups Recipes

BLUEBERRY ORANGE SCONES

Steps:

• Preheat the oven to 200C/400F/Gas 6. Line a baking tray with parchment paper or a silicone mat, and set aside.
• In a large bowl, whisk together the flour, sugar, baking powder, salt, and zest.
• Add the butter and, using a pastry cutter, fork, or your fingertips, work it into the mixture until it resembles coarse breadcrumbs. You may also use a food processor.
• In a separate bowl or jug, whisk together the egg, heavy cream, and vanilla until combined. Add to the flour mixture and gently mix in to form a soft dough. Do not overmix. Gently fold in the blueberries.
• Turn the dough out onto a lightly floured surface, and shape into an 8-inch round disc. Transfer to the prepared baking tray, cut into 8 wedges, and pull the triangles slightly away from one another.
• Lightly brush each scone with heavy cream, then bake for 20 - 25 minutes or until lightly golden and cooked through. Allow to cool on the baking tray for 5 - 10 minutes before transferring them to a wire rack to cool slightly whilst preparing the glaze.
• Whisk together the icing sugar, and orange juice until smooth and slightly runny. Add more juice if the glaze is too thick, or more icing sugar if too runny. Drizzle over warm or room temperature scones, and enjoy!

BLUEBERRY-ORANGE MUFFINS

Steps:

• Preheat oven to 350° and grease muffin tin.
• Sift together the flour, sugar, orange zest, and baking powder into a bowl.
• Add in blueberries; toss to combine.
• In another bowl, whisk the milk, butter, egg, and salt together; add to flour mixture.
• Stir quickly just until all ingredients are moistened.
• Spoon batter into prepared muffin tin, dividing evenly.
• Bake 15-18 minutes or until golden brown.
• To make the topping: mix the butter and orange juice together in a bowl.
• Pour sugar into another bowl.
• When muffins are read, remove from tins; dip tops into butter mixture and then into the sugar.

BLUEBERRY ORANGE CUPS

Steps:

• In a saucepan, heat marmalade over low until melted; add blueberries. Spoon sherbet into individual dessert dishes. Top with marmalade mixture.

BLUEBERRY-ORANGE ROLLS

Steps:

• Prepare dough: Mix together warm water, yeast, and 1 teaspoon sugar. Set aside for 5 to 10 minutes. Whisk flour and salt together in a separate bowl.
• Beat 1/2 cup butter with an electric mixer until light and fluffy. Mix in sugar. Mix in milk, orange juice, and eggs until just blended. Add in yeast mixture and mix until incorporated. Slowly mix in flour mixture until a dough forms.
• Turn dough out onto a heavily floured surface; knead until smooth and elastic, about 5 minutes. Transfer dough ball into a greased bowl; turn dough once so that both sides are lightly greased. Cover and leave in a dark, warm, draft-free area until doubled in size, about 2 hours.
• Punch dough down and roll back out on a heavily floured surface into a 12x22-inch rectangle.
• Prepare filling: Mix sugar and orange zest with a fork in a bowl until well combined. Spread butter evenly across the dough, leaving 3/4 inch space around the edge. Sprinkle sugar-orange zest mixture over top, then sprinkle with blueberries.
• Starting at the the long edge, roll dough into a log; cut log into sixteen 1- to 1 1/2-inch pieces. Put rolls into greased round cake pans and let rise again in a dark, warm, draft-free area until approximately doubled in size, 30 to 60 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Bake in the preheated oven until rolls are golden brown on topped and fully baked in the center of the coil, 25 to 30 minutes. Remove from the oven and let cool on wire racks for 5 minutes.
• Prepare glaze: Mix powdered sugar, orange juice, butter, and orange zest until a glaze is formed. Drizzle over warm rolls.