Archive for the ‘blueberries’ Category

So easy and delicious, this Sujon Berry Custard Cake recipe whips up in a few minutes and it sure to please being moist, sweet and totally addictive! Serve it up with some whipped cream, yoghurt or be totally decadent with your fav icecream 😉


custard-cake4 eggs (whites separated from yolks), room temp

3/4 cup sugar

120g butter, melted

1 tsp vanilla extract

3/4 cup all purpose flour

2 cups milk lukewarm

1 ½ cups *Sujon Frozen Berries – I use raspberries

Icing sugar for dusting cake

Preheat oven to 190 C. Grease and Line 20 x 20cm baking dish with baking paper, OR you can put the mixture into muffin tins for individual serves.

Separate eggs and beat egg whites to stiff. Set aside.

Beat the egg yolks & sugar until light. Add butter and vanilla.  Beat for two mins.  Add the flour and mix it in until fully incorporated.

Slowly start adding the milk and beat until everything is well mixed together.

Add the egg whites, a third at a time and gently fold them in using a spatula, repeat until all egg whites are folded in.  The batter is very thin at this stage but don’t worry.

Pour batter into baking dish and scatter over raspberries. It will sink into the cake as it bakes.

Bake for approx 60 minutes or until the top is lightly golden and cake doesn’t wobble.

Cool and dust heavily with powdered sugar, ENJOY! 🙂

Thank-you Ross Pettigrew for your wonderful recipe!

Find your nearest Sujon Frozen Berries stockist here:

*The frozen berries that Sujon stock include: raspberries, blackcurrants, blueberries, gooseberries, boysenberries, strawberries, cherries, cranberries, redcurrants, blackberries, mixed berries,

Purchase Sujon Blackcurrant Powder Direct

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Frozen blueberriesIt’s very simple. The secret is to use berries that are unwashed and completely dry. Discard berries that look bruised or shriveled. Place the berries, still in their original plastic pack, in a re-sealable plastic bag. Or, transfer berries to freezer containers or resealable freezer bags. The berries will freeze individually and you can remove just the portion you need. Remember to rinse them before using.

Happy freezing 🙂

Find your nearest Sujon Frozen Berries stockist here:

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This is Part One in a series focusing on the New Zealand Blackcurrant and the effect on human health.

“New Zealand blackcurrants have a higher total antioxidant activity than blackcurrants grown elsewhere globally, and higher than blueberries, acai and goji etc., which has often been reported as having the richest antioxidant levels of fruit worldwide”.– C. Lister, Antioxidants, a health revolution, All you need to know about antioxidants, NZ Institute for Crop & Food Research, 2003.

Due to the unique commercial blackcurrant varieties grown and high levels of UV sunlight experienced in New Zealand, these blackcurrant berries produce the highest level of phytosterols of any commercially grown fruit on the planet, with anthocyanins figuring prominently. The New Zealand blackcurrant is therefore a powerhouse of antioxidants, with an antioxidant level of 7600umol Trolox Equivalent Antioxidant Capacity (TEAC) per serve compared to blueberries at 5200 umol TEAC per serve (source: C. Lister et al., The nutritional composition and health benefits of New Zealand tamarillos, Crop & Food Research Confidential Report No. 1281, 2005, page 17, table 14: Antioxidant activity (as measured by the ABTS assay) of some foods and supplements on a per 100 g basis and per standard serving).

Much of the antioxidant activity is based around the coloured compounds in the blackcurrant – the intense rich black-red, provided by the anthocyanins. New Zealand varieties contain as much as 700mg/100g fresh fruit. This compares very favourably with many blueberries at around 100-200mg/100g. Research undertaken by Dr Roger Hurst and his team at the New Zealand Institute for Plant and Food Research Ltd. (Plant & Food Research) has shown that compared to – for example – USA blackcurrants the anthocyanin levels are significantly higher in the New Zealand cultivars such as “Ben Ard”, “Ben Rua”, “Blackadder”, “Magnus” and two “New Selections (1&2)” from their new cultivar breeding programmes. (source: B. Schrage et al., Evaluating the health benefits of fruits for physical fitness: A research platform, Journal of Berry Research 1 (2010), 35-44).

Scientists at Plant & Food Research have also shown that premium New Zealand blackcurrants have a higher total antioxidant activity than blackcurrants grown elsewhere globally, and higher than blueberries, acai and goji etc., which has often been reported as having the richest antioxidant levels of fruit worldwide. (source:, C. Lister, Antioxidants, a health revolution, All you need to know about antioxidants, New Zealand Institute for Crop & Food Research, 2003, ISBN 0-478-10832-X)

Around 75% of New Zealand commercial blackcurrant production lies in the cultivars ‘Ben Ard’ and ‘Ben Rua’.  Scientists in New Zealand have found that the high UV intensity and unique climatic conditions specific to the geographic region are causing the blackcurrant varieties in New Zealand to produce the unusually high levels of polyphenols, minerals and vitamins, we believe to be the highest of any cultivated food in the world.

DID YOU KNOW… that blueberries are still a superfood after baking?

Blueberries are rich in health-giving polyphenols, and the best way to eat them is when they are fresh or frozen. However some don’t like the taste of this fruit, and so cook them, put them in the juicer or eat them in a muffin.

But what happens to the level of polyphenols when you do? Juicing or canning the berries reduce their polyphenol levels by 20 per cent, but only around 10 per cent is lost when you bake them or eat them in a muffin. Researchers aren’t sure why, but they think the yeast acts as a stabilizing agent that protects the polyphenols.

So there you go, still a healthy berry fruit with loads of nutritional value even once its been baked into a tasty muffin 🙂

Blueberries - Still a superfood even after baking! - Another articleSource: Journal of Agricultural and Food Chemistry, 2013; 131025155800004).

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This post was originally published on The Globe and Mail.

  • lemon and blueberry loaf recipe - another articlePreparation time: 20 minutes
  • Servings: 2 loaves


Ingredients for Fruit Loaf

  • 3 cups all-purpose flour
  • ¼ teaspoon baking soda
  • ½ teaspoon salt
  • zest from two lemons
  • 1 cup unsalted butter at room temperature
  • 3 cups white sugar
  • 5 eggs
  • 2 teaspoons vanilla extract
  • 4 tablespoons lemon juice
  • 1 cup buttermilk
  • 2 cups Sujon frozen Blueberries


Ingredients for the Glaze

  • 4 tablespoons lemon juice
  • 3 tablespoons buttermilk
  • 2 ¼ to 2 ½ cups icing sugar



– Loaf

Preheat the oven to 1600c. Grease and flour 2 x 8 cup loaf pans (23 x 13 x 8 cm).

Sift together the flour, baking soda and salt. Stir in the lemon zest. Set aside.

In the bowl of your mixer, cream the butter on medium high, then scrape down the bowl with a spatula. Add the sugar a ½ cup at a time, and cream until fully incorporated. Add the eggs, one by one, making sure that they are fully mixed in before adding the next. Once all the eggs are incorporated, turn up the speed on your mixer and beat until fluffy (about 10 seconds). Return to medium speed and beat in the lemon juice and vanilla extract. Turn the mixer back up for a few seconds to fluff it up again.

With the mixer on low speed, or with a large spoon, stir in ⅓ of the flour mixture, followed by ½ cup of the buttermilk. Then stir in another ⅓ of the flour mixture and the remaining ½ cup of buttermilk. Add the final ⅓ of flour and gently mix until just incorporated. Fold in the blueberries.

Split the batter between two greased loaf pans. Place in the preheated oven and bake for 85 to 95 minutes or until a toothpick comes out clean. Let the cake cool in the pan for 15 minutes before turning it out on to a wire rack. Drizzle liberally with the glaze while still warm. Let cool before slicing.

– Glaze

Mix the lemon juice and buttermilk together. Gradually whisk in icing sugar until the glaze is sweetened to your liking (it should be a little bit tangy to compliment the sweet cake).

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A new study with mice shows that breast tumours on lab mice was between 60 and 75% smaller when the animals were fed blueberry powder along with their diet.

The good news is that the dosage rate used could be easily obtained in the human diet. The rate used in this research was the equivalent of 300g of fresh blueberries per day for humans (this would be about 2 cups).

More research is required in this field. Interestingly the tumour volume was lower in the group receiving a lower dosage rate of Blueberry powder (300g human equivalent) compared to the mice being fed the higher rate. Although researchers have said that the “difference was not significant” but this does “suggest that there may be an optimal level of blueberry intake”.  

Source: Journal of Nutrition
Volume 141, Pages 1805-1812
“whole blueberry powder modulates the growth and metastasis of MDA-MB-231 triple negative breast tumours in nude mice”
Authors L.S Adams, N. Kanaya, S. Phung, Z. Liu, S. Chen

It’s National Blueberry Cheesecake today! That gives you the perfect excuse to make this delectable dessert for your friends and family, enjoy!

Makes 10 to 12 servings


  • 1 ½  cups Sujon Frozen Blueberries
  • 1 ¼  cups plus 2 tablespoons granulated sugar, divided
  • 2 teaspoons corn-starch
  • 1 tablespoon fresh lemon juice
  • 1 cup crushed malt biscuits
  • 2 tablespoons butter, melted
  • 240g cream cheese, softened at room temperature
  • 240g sour cream
  • 2 teaspoons vanilla extract
  • 4 eggs
  • 2 tablespoons flour


  • Preheat oven to 180 degrees Celsius. Cover the outside a 22cm round spring form pan with aluminium foil.
  • Heat Sujon Blueberries with 1/4 cup sugar and the corn-starch in a medium saucepan over medium-high heat until boiling. Lower heat to medium and cook, stirring, for 5 minutes. Pour mixture into a food processor or blender with lemon juice and pulse until smooth.
  • Combine crushed malt biscuits, 2 tablespoons sugar, and butter in a bowl, mixing until crumbs are moist. Press mixture into the bottom and sides of the prepared spring form pan. Bake in oven for 10 minutes and then set aside.
  • Add cream cheese to a bowl and beat until creamy. Beat in 1 cup of sugar then beat in sour cream and vanilla. Beat eggs in one at a time and then beat in flour just until combined. Pour filling into the baked crust. Pour blueberry mixture over batter.                                                                              Note: If you like a marble effect you can swirl blueberry mixture throughout the cake, using a knife.
  • Place cake in a large pan and fill the pan with 1 inch of boiling water. Move pan to oven and bake undisturbed for 1 hour and 25 minutes or until almost set. When cake is finished, take cake out of water bath and remove the foil. Run a knife around the edge of the cake and remove sides of pan. Let chill for several hours before serving.

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Serves: 8
Preparation: 25 minutes
Cooking Time: 45 minutes

• ¾ cup cream
• 125g unsalted butter, chopped
• 1 ½ tsp grated orange rind
• 1 tsp vanilla essence
• 2 eggs
• 2/3 cup caster sugar
• 1 1/3 cups self raising flour
• 2 apples – peeled and cored
• 1 cup Sujon Frozen Blueberries
• Icing sugar

• Grease a 19cm x 30cm baking dish
and line with baking paper
• Melt butter and cream in a saucepan. Do not boil. Remove from heat and let stand for 10 minutes. Stir in orange rind and vanilla essence.
• Beat eggs and sugar in a bowl until thick and pale. Slowly beat in the cream mixture and add sifted self raising flour. Fold mixture.
• Slice apples thinly the fold into the mixture with frozen berries.
• Spoon into the baking dish and cook for 1800c for about 40-45 minutes.
• Let dish stand for 5 minutes before slicing and dusting with icing sugar.

Tip: This dish is great served with whipped cream or ice cream!

Sujon Berryfruit Bistro

-Making the Most of the Best Berries In The World!
New Zealand chefs, caterers and bakers are amongst the best and most innovative in the world; always looking for new innovations and exciting new food ideas.

Some New and Classic Berry Ideas from the team at Sujon®

Berries adds both a spritzy zing and beautiful colour. If a health focus is your thing: berries are a must!

And the frozen berries help keep the Smoothie cool in more ways than one.

Fruit Salad-
A sprinkle of berries adds magic to any fruit salad mix: bright purples, blues, blacks and or reds to create visual excitement.

Green Salads too!
Berries don’t have to start at dessert: with their cleansing acid-sweet bite and brilliant colours they work wonderfully well with green salads and especially with salty cheeses.

An exceptionally versatile summer salsa.

Latin American salsas (chopped uncooked ‘sauces’) go great with NZ casual cuisine: try one of the Sujon berry varieties with finely diced red onions and chopped mint, skinned seeded tomatoes and balanced with caster sugar and white wine vinegar: Perfect with cold meat cuts and especially grilled meats of all types.

A delicious treat!


Berries and Chocolate is the new magic-Muffin ‘mix’. Try low-acid berries with white chocolate and tart berries with dark chocolate.




A baked pudding based on a simple pancake batter that’s made brilliant with berries! Fold frozen berries into the batter, bake and serve warm with cream or icecream. Great for a summer night: perfect for a light but warming winter dessert.

Cheeseboard Comfit
Berries simmered with citrus juice and thickened with a little arrowroot is the perfect cheeseboard partner: different berries with different cheeses: an amazing cheeseboard conversation piece!

10 x 6cm meringues
1 cup whipped cream
½ teaspoon vanilla essence
1 tablespoon sugar
500g Sujon Raspberries & Blueberries

Break five to six meringues (use more or less if you like) into bite size pieces.
Then fold the berries and meringues into the whipped cream. Place into bowls and serve

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