Rhapsody in blueberry

At their peak, and in subsequent abundance, you might have noticed blueberries adorning the many fruit stalls of Canterbury this season.

Small but mighty, blueberries offer powerful health benefits. Antioxidant-rich, and filled with vitamins and fibre, they’re a healthy fruit to add to your five-plus-a-day diet.

The versatility of blueberries means now is a great time to put the thriving season to good use. Sprinkle atop muesli, yoghurt, and chia seed puddings, and add to your toast or smoothies for a morning antioxidant boost. Make use of them in cakes, pies, muffins, and crumbles, or eat them as a snack throughout the day. You might even wish to bring the jars out because blueberries make a deliciously sweet and tangy jam or dessert topping sauce. Put your chef’s hat on, and dive into the deliciousness of blueberry season.

 Creamy blueberry cheesecake

Simple, sweet, and scrumptious. This blueberry cheesecake is fool-proof and fun to make, becoming a crowd-pleaser at social events or as an after-dinner dessert treat. Keep it minimalistic and garnish with a few blueberries and leaves, or add colour and flavour by topping with a glaze, icing sugar, and as many berries as your heart desires.



  • 1 cup digestive biscuits, crushed
  • 1/4 cup butter, melted
  • 1-2 Tbsp sugar


  • 2 cups cream cheese
  • 1 cup sour cream
  • 1 cup sugar
  • 2 Tbsp flour
  • 1/2 – 1 Tsp vanilla essence
  • 4 eggs
  • 2 cups blueberries, fresh or frozen


  • 1 cup blueberries
  • 1/2 cup sugar
  • 1 Tsp lemon juice
  • 2 Tsp cornstarch, mixed with water
  • Water, if needed
  • Icing sugar, to garnish


  1. Preheat oven to 160 degrees C. Grease a spring form cake tin.
  2. Combine digestive biscuits, butter, and sugar and press firmly into the tin.
  3. Whisk cream cheese until smooth, mixing in sour cream, flour, vanilla essence, and sugar. Beat eggs into the mixture one at a time.
  4. Add fresh, or frozen and thawed, blueberries to the top of the mixture, or leave plain. Pour into the prepared tin.
  5. Bake for one hour, or until firm.
  6. Remove and chill in the fridge for four to five hours.
  7. Optional: While the cheesecake chills, combine all glaze ingredients in a saucepan on low heat, and stir until slightly thick. Remove from heat and let sit, stirring occasionally.
  8. Take the cheesecake from the fridge, unstick it from the tin with a knife, and release.
  9. Place on a plate, and either leave plain or garnish with fresh or frozen blueberries, glaze, and icing sugar.

Top tip: Swap out blueberries for any fresh or frozen berry, like strawberries or raspberries, for a new taste or colour.

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