Berry nice


Packed with antioxidants, blueberries are high in nutrients and low in calories. Often labeled a superfood, blueberries are versatile and can be used in sweet and savoury dishes – the choice is yours!

Paleo choc blueberry cake

Serves: 10-12


For the base

  • 1 cup unsweetened shredded coconut
  • 1 cup raw walnuts
  • 1/4 raw cacao powder
  • 2 Tbsp coconut oil
  • 1 Tbsp raw honey (or rice malt syrup)

For the filling

  • 2 cups raw cashews (soaked overnight)
  • 1 cup coconut milk
  • 1 cup blueberries (fresh or thawed frozen)
  • 1/3 cup coconut oil
  • 1 Tbsp raw honey
  • 1 tsp 100% vanilla extract

For the topping

  • 1 cup fresh blueberries
  • 3/4 cup raw cashews crushed
  • 1 Tbsp coconut sugar
  • 1 Tbsp ghee or coconut oil ½ a batch of paleo chocolate


  1. Line the base of a 20cm spring form cake tin with baking paper and grease the edges with a little coconut oil.
  2. Start with the base. In a food processor, place the walnuts, coconut and raw cacao powder. Whiz these ingredients until a fine meal forms.
  3. Add the coconut oil and raw honey and whiz until it becomes a choc butter.
  4. Once it’s all combined, press the base in to the cake tin, making sure you press it out evenly, covering the entire base. Place in to the freezer.
  5. Now for the filling. Drain and rinse the cashews and place them in to the food processor along with the coconut milk, blueberries, coconut oil, raw honey and vanilla extract.
  6. Whiz until completely smooth, this will take around 5 minutes.
  7. Take the base out of the freezer and pour the filling on top of the base.
  8. Shake the tin to even out the top and place the cake in to the freezer for around 1 ½ hours or until set.
  9. Take the cake out of the freezer and let sit for 10 minutes.
  10. Meanwhile, time for the toppings! You’ll need to make a ½ batch of paleo chocolate the place the crushed cashews, coconut sugar and ghee in a medium saucepan on medium heat.
  11. Stir continuously until the ghee is melted and the cashews have caramelised. Transfer these on to a plate and allow to cool. Rub the outside of the cake tin with a hot cloth and release the spring form slowly (you may need to run a knife around the edge).
  12. Top the cake with fresh blueberries, caramelised cashews and drizzle with paleo chocolate. Cut in to slices with a hot knife and store any leftovers in an airtight container in the fridge or freezer.

Grilled salmon with blueberry balsamic sauce


  • 1 tsp olive oil
  • 2 x 150g salmon fillet, skin on
  • 1 Tbsp butter, melted
  • 1 tsp brown sugar
  • 1/2 tsp paprika
  • 1/4 cup (60ml) balsamic vinegar
  • 1/2 cup (80g) blueberries
  • 1 Tbsp maple syrup
  • 1 Tbsp butter
  • 4 cups (500g) green beans
  • 1/2 tsp salt
  • Olive oil
  • 1/2 cup pomegranate seeds
  • Fresh dill, chopped


  • Preheat oven to 180°C. Prepare a tray with baking paper.
  • Drizzle 1 teaspoon olive oil into a non-stick pan over a high heat. Place fish in, skin down. Cook for approx. 2-3min until crisp.
  • Remove from pan and place skin side down onto prepared tray. Drizzle with 1 tablespoon melted butter and sprinkle with brown sugar and paprika.
  • Place the salmon in the oven for 15 minutes for medium.
  • In the meantime, bring a medium sized saucepan to the boil. Using a slotted spoon carefully lower in the beans and boil for 2 minutes before removing and immersing in a bowl of ice water.
  • Drain then finely julienne the green beans. Place in a mixing bowl and season with salt, olive oil, pomegranate seeds and dill. Remove fish from oven and set aside. Meanwhile, place a small saucepan over a medium heat. Add the balsamic vinegar and cook for 5 minutes or until reduced by a third, then add the blueberries and maple syrup.
  • Cook for another minute, stir in the tablespoon of butter and serve over salmon.

Recipes courtesy Australian Blueberries |

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