Blueberry Breakfast Bake from 12tomatoes.com

  • 3 cups fresh blueberries
  • 2 cups old-fashioned oats
  • 1 cup all-purpose flour
  • 1 cup milk
  • 2/3 cup brown sugar
  • 1/2 cup slivered almonds, optional, plus more for garnish
  • 1/4 cup vegetable oil
  • 1/4 cup melted butter
  • 1 large egg, beaten
  • 1 tablespoon baking powder
  • 2 teaspoons vanilla extract
  • 1 teaspoon cinnamon
  • 1/2 teaspoon salt
  1. Preheat oven to 350º and lightly grease a 9×13-inch baking dish with butter or nonstick spray.
  2. In a large bowl, combine oats, flour, sugar, baking powder, cinnamon and salt, and mix together.
  3. In a separate bowl, whisk together milk, oil, butter, egg and vanilla extract until combined.
  4. Pour wet ingredients into the dry ingredients and stir until just combined, then fold in blueberries and almonds, if using.
  5. Transfer mixture to greased baking dish and place in oven.
  6. Bake for 30-35 minutes, or until oats are tender and cooked through.
  7. Serve warm, sprinkled with more almonds, and enjoy!

 

Best Ever Strawberry Spinach Salad from theslowroasteditalian.com

Candied Pecan Ingredients
1 tablespoons butter
1 tablespoons packed light brown sugar
1/2 cup pecan halves
pinch salt

Dressing Ingredients
2 tablespoons granulated sugar
1/4 cup extra light tasting olive oil
1/4 cup white wine vinegar
1 tablespoon Dijon mustard
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon paprika

Salad Ingredients
10 ounces fresh baby spinach – rinsed, dried and torn into bite-size pieces
1/4 small red onion sliced
1 quart fresh strawberries, hulled and quartered
1/2 cup fresh blueberries
1/2 avocado, cut into bite sized pieces
1/2 (5 ounce) package blue cheese crumbles

Place a silpat mat or a sheet of parchment paper on the counter top to dry the pecans.

In a small skillet over medium heat melt butter. Add pecans, sugar and salt. Stir until pecans are well coated. Stir until the sugar caramelizes, about 3-5 minutes.

Spread onto silpat or parchment paper. Separate pecans. Allow to cool.

Meanwhile: in a pint size mason jar combine dressing ingredients. Seal and shake until well combined. Set aside on the counter.

In a large bowl combine the spinach, onions, strawberries and blueberries. Pour about 1/2 of dressing over salad, and toss. Top with avocado, cheese and candied nuts. Serve remaining dressing on the side.

Refrigerate for 15 minutes before serving (or serve immediately).

Serve with the remaining dressing on the side. Enjoy!

Blueberry Cobbler from allrecipes.com

3 cups fresh blueberries
3 tablespoons white sugar
1/3 cup orange juice
2/3 cup all-purpose flour
1/4 teaspoon baking powder
1 pinch salt
1/2 cup butter, softened
1/2 cup white sugar
1 egg
1/2 teaspoon vanilla extract

  1. Preheat oven to 375 degrees F (190 degrees C).
  2. In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
  3. In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
  4. Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.

 

Blueberry Breakfast Pudding Vivian Howard

  • 14 ounces sourdough bread (crusts trimmed, if desired), cut into 1-inch cubes (6 cups)
  • 2 1/2 cups fresh or frozen blueberries
  • Finely grated zest of 1 lemon
  • 2 cups whole or low-fat milk
  • 1/2 cup heavy cream
  • 4 medium eggs (may substitute 3 large eggs)
  • 1/2 cup sugar, plus 1/3 cup for sprinkling
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon salt
  • 1 teaspoon freshly grated nutmeg

Grease a 9-by-13-inch baking dish with cooking oil spray.

Toss together the bread cubes, blueberries, rosemary and lemon zest in a mixing bowl. Spread in the baking dish.

Whisk together the milk, heavy cream, eggs, 1/2 cup of the sugar, the vanilla extract and salt in the same bowl you just used, until well blended. Pour over the mixture in the baking dish and stir gently to moisten all the bread cubes. Cover and refrigerate for at least 1 hour and up to overnight.

Preheat the oven to 350 degrees.

Stir together the remaining 1/3 cup of sugar and the nutmeg in a bowl, then sprinkle that mixture over the bread pudding. Bake for 1 hour or until nicely browned.

Serve warm.

Ricotta and Blueberry Cake Recipe By: EatGood4Life.com

IMG_0067download1 1/2 c flour
1 teaspoon aluminum free baking powder 1/2 teaspoon aluminum free baking soda 1/2 cup unrefined sugar + 2 tablespoons, you can use 3/4 cup if you like
1 cup ricotta cheese
2 organic eggs
1/4 cup low fat milk
Juice of two limes

1 to 1 1/2 cup fresh blueberries

1. Preheat oven to 350 F degrees. Grease and flour a springform pan and set aside.

2. In a large mixing bowl, with a wire whisk, mix eggs, sugar, milk, lime juice and cheese. Add flour, baking soda and baking power.

3. Dust blueberries with 1 tablespoon of flour to prevent berries to sink to the bottom of the cake. Pour batter into prepared pan and sprinkle berries over batter.

4. Bake for 55-60 minutes. Cool in pan on a wire rack for at least 30 minutes before removing from the baking pan to cool completely on a wire rack.  Serving Size: 8

blueberry margarita

original-201311-r-blueberry-margarita

1/4 cup fresh blueberries

1 ounce (2 tablespoons) fresh lime juice

4 ounces (1/2 cup) reposado or añejo tequila

1 1/2 ounces (3 tablespoons) Simple Syrup

Few dashes orange bitters

Ice

Kosher or sea salt for rimming the glass

Rub the rim of two rocks or margarita glasses with a lime wedge. Swirl the rims through a small pile of kosher or sea salt to salt them. Add ice cubes to the glasses.

In a cocktail shaker muddle the blueberries and lime juice until the blueberries are pulverized. Add the tequila, Simple Syrup, bitters and a handful of ice to the shaker. Add a left over rind or two from the limes. Shake vigorously for 15 seconds, and then strain into the salted glasses.

Spinach and Berries Salad with Dill, Phyllis Keating

spinach_and_berries_salad_w_dillRed Wine Vinaigrette
1/2 cup olive oil
1/4 cup red wine vinegar
1/4 cup sugar
2 clove garlic
1/4 teaspoons salt
1/4 teaspoons pepper
1/4 teaspoons dry mustard
1/4 teaspoons onion powder

Salad
1 cup almonds
1 pounds baby spinach
1 pounds butter lettuce
1 bunch scallions
1/2 pints strawberries
1/2 pints raspberries
1/2 pints blueberries
1/4 c dill weed

Toast the almonds for about 5 minutes at 350F . Cool. Toss the almonds, spinach, lettuce, onions, fruit and dill week in a large bowl. Add the vinaigrette just before serving and toss to coat.  Serving Size: 8

Spiced Blueberry Chutney from anediblemosaic.com

  • IMG_59821 cup frozen blueberries (no need to thaw)
  • 2 tbsp onion, diced
  • 1/4 cup (60 ml) blueberry vinegar
  • 2 tablespoons water
  • 1/2 tsp honey
  • 2 tablespoons golden raisins (sultanas)
  • 1/4 teaspoon coarse sea salt
  • 1/4 teaspoon ground mustard powder
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon ground cardamom
  • 1/8 teaspoon ground fenugreek
  • 1/8 teaspoon ground black pepper
  1. Combine all ingredients in a small saucepan.
  2. Bring to a boil over medium heat, then turn heat down and simmer uncovered (or with the lid ajar to help prevent blueberry juice from spattering everywhere) until the blueberries and onion are softened but not mushy, about 10 minutes, stirring occasionally.
  3. Remove from heat and cool to room temperature before serving (it will thicken as it cools).
  4. Store refrigerated in a lidded glass jar for up to 2 weeks.

Watermelon-Tequila Cocktails, Jennifer Kosco 

images

1/4 cup water
1/4 cup granulated sugar
8 cups diced seedless watermelon (1 pound)
1/4 cup fresh lime juice
1 3/4 cups blueberries
3/4 cup lightly packed fresh mint leaves, plus 8 sprigs for garnish
1 1/4 cups silver tequila
Ice

1. In a small saucepan, bring the water to a simmer with the sugar and stir over moderate heat until the sugar is dissolved, about 1 minute; let the sugar syrup cool.

2. In a blender, puree the watermelon until smooth. Set a fine-mesh strainer over a bowl and strain the watermelon juice, pressing gently on the solids to extract as much juice as possible. Discard the pulp.

3. In a large pitcher, combine the sugar syrup with the lime juice, blueberries and mint leaves. Using a wooden spoon, lightly muddle the blueberries and mint. Add the watermelon juice and tequila. Refrigerate until chilled, about 2 hours.

4. Pour the cocktail into tall ice-filled glasses. Garnish with the mint sprigs and serve.

Blueberry Oat Bread

2 c. flour
1 c. rolled oats
1 c. sugar
1.5 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 tsp allspice
3/4 c. low fat milk
1/2 c. butter, melted
1 tbsp. grated orange rind
2 eggs
1 1/2 c. fresh blueberries or frozen but not thawed

Combine dry ingredients in mixer bowl. Add milk, butter, orange peel and eggs. Attach bowl and flat beater to mixer. Turn to stir and mix about 30 sec. With spoon gently stir in blueberries.

Spoon batter into a 9 x 5 x 3 baking pan that has been greased on the bottom only. NEXT time I will grease the whole pan. Bake at 350 for 55-65 min, or until a toothpick inserted in center comes out clean. Cool in pan 10 min. Remove from pan and cool completely on a wire rack.

Yield 16 servings