Tag Archives: blueberries

Blueberry Crumble Bars

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  • 1 ½ cup old fashioned rolled oats (gluten-free if necessary)
  • 1 cup flour, such as all-purpose or oat (see note)
  • ½ cup brown sugar, lightly packed
  • ½ cup butter, melted*
  • 1 teaspoon cinnamon
  • ¼ teaspoon ground ginger, optional
  • ⅛ teaspoon salt

Filling:

  • 3 cups blueberries, fresh or frozen
  • 2 teaspoons cornstarch
  • 2 tablespoons lemon juice
  • 2 tablespoons pure maple syrup
  • 1 tablespoon chia seeds (see note)
  1. Make crumble. Preheat oven to 350F. Prepare crumble mixture by adding rolled oats, oat flour, brown sugar, salt, cinnamon and ginger to a mixing bowl. Melt butter and stir into dry ingredients until well combined.
  2. 1st Bake: Spread ⅔ of the crumble mixture into a parchment lined 8×8″ baking dish. Use the back of a spoon or the bottom of a measuring cup to firmly press the crumble into the dish. Bake the bottom layer of crumble in the oven at 350F for 12 minutes.
  3. Make blueberry filling. Add blueberries, lemon juice, and maple syrup to a small saucepan. While stirring often, bring the blueberry filling to a low boil over medium heat. The blueberries will become juicy.
  4. Stir in cornstarch and chia seeds to the juicy blueberries. Let filling simmer for about 10 more minutes. This helps thicken the blueberry sauce to create a spreadable blueberry jam to layer in our crumble bars. If the filling is too thin, add another teaspoon of cornstarch or chia seeds.
  5. Assemble! Once the bottom layer of crumble is baked and your filling is ready, spread all the homemade blueberry jam and then sprinkle the remaining ⅓ of the crumble mixture on top!
  6. 2nd Bake: Bake the blueberry bars at 350F for 20-22 minutes. Let cool completely before slicing for neat and even bars. Store in the fridge for 5-7 days or on the countertop for 2-3 days.

Fraughan fool from BBC

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150g (a little over 5oz) fraughans or blueberries, plus more for garnish
1 tsp white sugar
juice of half a lemon, plus zest for garnishing
2 large thyme sprigs, plus leaves for garnishing
250ml (8½oz) double cream

This recipe is based on the simple treat of fraughans, cream and sugar for an easy-to-make dessert. It’s perfect with blueberries as well.

150g (a little over 5oz) fraughans or blueberries, plus more for garnish
1 tsp white sugar
juice of half a lemon, plus zest for garnishing
2 large thyme sprigs, plus leaves for garnishing
250ml (8½oz) double cream

Step 1
Put the fraughans or blueberries in a medium saucepan. Add the sugar, lemon juice and thyme sprigs. Cook over low heat for 5-10 minutes until the berries start to break down and thicken but retain some of their shape. Remove the thyme sprigs and set the compote aside to cool.

Step 2
In a medium bowl, whip the cream until it is thick enough to hold its shape when the compote is stirred in; if it’s too soft it will collapse. Gently fold half of the cooled compote into the whipped cream to ripple through.

Step 3
Spoon the whipped berry cream into individual servings and drizzle over more compote. Garnish with lemon zest, thyme leaves and extra berries.

blueberry buckle from yankee

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  • 1/4 cup unsalted butter
  • 3/4 cup granulated sugar
  • 1 large egg
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 2/3 cup whole milk
  • 2 cups wild Maine blueberries

Preheat oven to 375° and butter a 9×9-inch baking pan. In a large bowl or in the bowl of a stand mixer, cream the butter and sugar together until light and fluffy, scraping the sides of the bowl with a rubber spatula as necessary. Add the egg and combine.

In a medium bowl, whisk together the flour, baking powder, and salt. Add to the creamed mixture, alternating with the milk, until well combined. Add the blueberries and fold a few times with a rubber spatula until just combined. Spread the batter evenly into the prepared pan. 

For the topping:

  • 1/2 cup granulated sugar
  • 1/2 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/8 teaspoon table salt
  • 1/4 cup cold unsalted butter, cut into cubes

In a small bowl, whisk together the sugar, flour, and cinnamon. Add the butter and combine until the mixture resembles coarse sand. Sprinkle the topping evenly over the top of the batter.

Bake until a cake tester inserted into the center comes out clean, about 40 minutes. 

Blueberry Breakfast Bake from 12tomatoes.com

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  • 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

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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

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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

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  • 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

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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

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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

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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