Blueberry Creme You Saucy Little Thing You!

A little while ago I gave you lovely lot a recipe for Lemon Creme and I loved how it turned out, so thought why not make a blueberry version? Because blueberries completely rock my world through the summer months. They're sweet and juicy and best of all they make everything purple! 

The other reason for me making this marvelous little pot of sauce, is that I needed a creme to sandwich together two chocolate  cookies.... but more on that later! 

This blueberry creme is just as easy to make as the lemon version, I've tried it with both frozen and fresh blueberries, and the only difference I found was the colour. The fresh ones came out a darker purple, pictured above. The frozen berries came out slightly lighter, although a few raspberries may have sneaked into the pan too, so they may have something to do with the more pink colour.

This blueberry creme can be used for pretty much anything you damn fancy. 

Blueberry Jam for scones and toast

Blueberry Sauce for porridge and pancakes

Blueberry Creme for pastry tarts and sandwich cookies

Need I go on...?

So here ya go folks....

Blueberry Creme

Ingredients

4 fl oz Coconut milk

2 fl oz Water

2 oz Agave syrup/sugar

1 oz Blueberries

2 tbsp Arrowroot powder

Splash of lemon juice

4 tbsp Coconut oil

All you need to do is...

Stir the coconut milk, water and arrowroot powder together over a low heat until it's all dissolved and combined.

Add the sugar and blueberries and stir until the sugar has dissolved and the blueberries are starting to break apart.

Now simmer the mixture for about 5 minutes to allow it to thicken.

Remove from the heat and allow it to cool slightly before using a hand blender to blend it until it's smooth and not stringy.

Once blended, return to a low heat and add the coconut oil, stirring until it's melted into the blueberry mixture.

Now use a whisk to beat it until it's smooth and glossy.

Simple ay?

Transfer it to a jar and let it sit in the fridge to set slightly. The creme won't go completely solid, but it will thicken and become less liquid.

This just makes it easier to spread onto cookies and tarts, if you would prefer a more liquid syrup, simply leave out the coconut oil.

So, if you can restrain from eating the whole lot with a spoon whilst you're stood in the kitchen and think nobody's watching, then you can use this recipe for the Chocolate&Blueberry Cookies recipe I'm going to share with soonly!

They really are divine...

Enjoy the blueberry-ness of it all and happy baking! x