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The scent of coconut and the taste of blueberries go together perfectly in this excellent cheesecake


  • Preparation: 100 minutes     

  • Difficulty: MEDIUM                            

  • Kcal: 915



powdered sugar, 1.5 lemon, salt, 120 grams butter, 3 eggs,  1 vanilla or vanillin sachet, 230 grams dry biscuit, 100 milliliters fresh cream, 350 grams ricotta, 200 grams blueberries, 1 teaspoon cinnamon, 130 grams sugar, 1 tablespoon potato starch, 40 grams dehydrated coconut.


1) To achieve a perfect  blueberry cheesecake with cinnamon and coconut  dedicated first of all to the base: mince the biscuits in the mixer with the cinnamon, a spoonful of sugar and the melted butter.

2) Take a rectangular mold measuring 20 x 30 centimeters, line it with parchment paper and then roll out the bottom i  Biscuits  evenly, pressing with the back of a spoon.

3)  Break the eggs and divide the yolks from the whites. In a bowl work the  ricotta with the rest of the sugar, then add the egg yolks, cream, the  starch, vanillin, blueberries, juice and grated rind of  lemon.

4) Whip the egg whites until stiff and add them to the mixture,  then pour the cream into the mold and sprinkle the surface of the cheese  coconut cake and powdered sugar.

Cooking blueberry cheesecake with cinnamon and coconut.

1)  Bake the cake in a preheated oven at 180 degrees for an hour and 15 minutes.  As soon as the surface of the cake starts to turn golden, cover it  mold with baking paper.

2) Once cooked, let the cheese cake cool with the oven off, but keeping the door ajar.

3) Decorate the  blueberry cheesecake with cinnamon and coconut  with more icing sugar and enjoy it warm or cold.


This delicious blueberry and apple pie with cinnamon is very easy to make, it is suitable for a snack in the company of friends, perhaps accompanied by a scoop of chocolate ice cream.


  • Preparation: 70 minutes    

  • Difficulty: MEDIUM

  • Kcal: 305


chocolate ice cream, 1 tablespoon sugar, 1 tablespoon blueberry jam, 1 tablespoon flour, 500 grams shortcrust pastry, 5 lemons, 500 grams blueberries, 1  teaspoon cinnamon, 1 apple.


1) To prepare this tasty  blueberry and apple pie with cinnamon  the first thing you need to do is grate the apple and prepare the lemon juice.

2)  The filling process for the cake is very simple: mix for  first the sifted flour, the jam, then the lemon juice  always stirring the mixture, add the sugar a little at a time  grated apple, blueberries and cinnamon.

3) After creating a homogeneous mixture, albeit rich in pieces of fruit, put it in the fridge for about half an hour.

How to decorate the blueberry apple pie with cinnamon

4)  Roll out just over half of the shortcrust pastry into a greased mold and  floured or lined with parchment paper, be careful to do  adhere well the edges of the dough along the perimeter of the pan. Then  stuff the pasta with the fruit mix and cover everything with the pasta  leftover that you will have previously laid out in a disc.  Seal  carefully the edges of the  pie  and put the pan back in the fridge for 30 minutes.

5) To finish this very fragrant and very tasty  blueberry and apple pie with cinnamon  you can  decorate the surface of the cake with some blueberries and then pass it  in a preheated oven at 180 degrees for about 40 minutes, until the cake is well  golden and detached from the edges. Take it out of the oven and let it cool.

6)  This dessert goes great with chocolate and cream, so serve it  cake with a scoop of chocolate ice cream and a sprinkle of  whipped cream, or in cold periods, you can combine it with one  hot chocolate with whipped cream or a few pieces of chocolate  dark.


A delicate variant  with fruit from the soufflé family


3 egg yolks, 20 grams of potato starch, 6 egg whites, 75 grams of sugar, 200 grams of blueberries.


1) To prepare the  soufflé with blueberries and cream  work 3 egg yolks with the sugar, the potato starch and the blended and sieved blueberries.

2)  Let the cream thicken in a water bath, let it cool and then  add the 6 whipped egg whites to the mixture until stiff peaks are not too firm.

3)  Butter and sprinkle 6 souffé molds with sugar and then pour  inside the mixture until it is about 2/3 full of the stencil.

4) Bake in a preheated oven at 200 ° for about 18-20 minutes.

5)  When cooked, let the soufflé rest for a few minutes in the  oven, then serve them still hot garnished with blueberries and cream.


Curiosities about the soufflé with blueberries and cream

The  soufflé with blueberries and cream  And  a delicate variant of the soufflé family, a dessert spoon of  French origin. Its preparation is not complex, but it requires  be very careful during the cooking phase to prevent it from losing its  characteristic swelling. Some of the best known tricks are those of  do not open the oven door during cooking and do  add air to the mixture before being put in the oven,  simply by running a finger along the inner walls of the stencil  once poured into the mixture.


A very fresh cake perfect for the summer: the  creamy yogurt ice cream goes well with wild fruit and pasta  crunchy pastry.


  • Preparation: 40 minutes    

  • Difficulty: EASY

  • Kcal: 460



1 shortcrust pastry roll, 250 grams of blueberries, powdered sugar, 700 grams of yogurt ice cream, 8 mint leaves.


1)  Cook the base. Unroll the shortcrust pastry, arrange it  in the mold with the supplied baking paper underneath and make it adhere  at the bottom and edges. Remove the excess pasta and prick the bottom  with a fork. Cover the pastry with a sheet of baking paper and  fill the base with dried legumes or with small weights for cooking in  White. Bake the base in a preheated oven at 200 ° C for about 15 minutes,  remove the weights and continue cooking for another 5 minutes.

2)  Fill the tart. Let the pastry base cool completely without removing it from the mold. In the meantime, arrange the  blueberries   in a bowl of cold water, stir the water to wash them, drain them  with a colander on kitchen paper and dry them. Arrange half of the blueberries  in the shortcrust pastry shell and sprinkle with icing sugar dropped  through a fine mesh strainer.

3)  Complete and serve. Combine the ice cream with  yogurt   softened 5-6 chopped mint leaves and mix. Transfer the  mixture on blueberries and spread it delicately, helping you with one  spatula. Arrange the  pie  in the freezer for 20 minutes.  Turn out the cake into a serving dish, removing the baking paper,  decorate the center with the remaining blueberries, a few mint leaves  chopped and a little icing sugar and serve.


Oranges, blueberries and black olives for an original, colorful and really tasty salad


  • Difficulty: EASY



2 untreated oranges, extra virgin olive oil, 1 teaspoon cumin seeds, 250 grams blueberries, flaked salt, 40 grams baked black olives.


Wash 2 untreated oranges and cut them into thin slices with the help of a mandolin. Arrange the orange slices on plates, add 250 g of washed and dried blueberries and season with 1 drizzle of extra virgin olive oil, a pinch of salt flakes and complete, if you like, with 1 teaspoon of cumin seeds and 40 g of black olives in the oven.

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