Blueberry Buttermilk Pancakes

 3 cups self rising flour

2 Tbsp granulated sugar

2 3/4 cup buttermilk

2 egg, beaten 

1 stick butter

2 tsp vanilla extract

2 cups blueberries

 

Mix together in a large bowl.  Cook on a griddle.  

 

Recipe:  Mrs happy homemaker

 

4th of July Trifle

 14 oz angel food cake (store bought)

1/4 tsp almond extract

1/4 cup lemon juice

1/4 cup water

1/4 cup sugar

2 cups Heavy Whipping cream

2 pkg cream cheese

4 cups blueberries

4 cups sliced strawberries

In a sauce pan add the 1/4 cup sugar and water.  Add lemon juice and whisk.  Take off heat. Add the almond extract.  Brush the mixture into the cake and then cut the cake into cubes.  Set aside.

Using an electric mixer, mix the cream cheeses, 2/3 cup sugar and the whipping cream. Set aside.

In a glass trifle bowl add 1/2 of the angel food cake cubes to the bottom.  Press down.  Put in 1/2 the blueberries (2 cups).  Making sure to watch the edges so it looks good.  Add 1/2 the cream sauce and then 1/2 the strawberries (2 cups).  

Start the layers over with the cake cubes, blueberries, cream sauce.  Add sliced strawberries on top to end with. Serve.

Recipe:  six sister stuff

No-Bake Strawberry Blueberry Trifle

 17 oz angel food cake , cut into 1 inch cubes (I used 1 1/2 blocks)

1 lb fresh strawberries , hulled and sliced

1 lb fresh blueberries

Lemon Syrup Ingredients:

1/4 cup water

2 Tbsp sugar

2 Tbsp lemon juice, from 1/2 medium lemons

Frosting Ingredients:

2 Packages 8 oz each cream cheese, softened at room temp

3/4 cup granulated sugar

2 cups heavy whipping cream

1/2 tsp vanilla extract

Using a 4 or 5 quart trifle dish or us a 9x13 casserole dish.

How to make Lemon Syrup:

1.  In a measuring cup, combine 1/4 cup water, 2 Tbsp sugar ad 2 Tbsp lemon juice and stir until sugar is dissolved.  Set aside until needed.

How to make the Trifle Cream:

1.  Beat together 1 lb cream cheese and 3/4 cup sugar (with the whisk attachment) on medium speed until creamy and smooth, scraping the bowl a couple times.  With mixer on, pour in 2 cups heavy cream then turn mixer to medium/high and continue beating until until whipped and fluffy.  Add 1/2 tsp vanilla and beat until incorporated.

Assembling the Berry Trifle:

1.  Place 1/3 of your sliced angel food cake into the bottom of your trifle dish and brush with 1/3 of your syrup.  Add 1/3 of your cream and loosely spread it over cake pieces.  Add 1/2 of the sliced strawberries.  Repeat with remaining ingredients (adding 1/2 of the blueberries for the second fruit layer).  Frost the top with last 1/3 of cream and decorate with remaining fruit.  

Notes:  Important- This cake is best served the same day it's made.  Refrigerate until ready to eat.

Lemon Blueberry Drop Scones

2 cups all-purpose flour

1/3 cup sugar

2 tsp baking powder 

1 tsp grated lemon zest

1/2 tsp baking soda

1/4 tsp salt

1 cup lemon yogurt

1 large egg, room temperature

1/4 cup butter, melted

1 cup fresh or frozen blueberries

 

Glaze:

1/2 cup confectioners sugar

1 Tbsp lemon juice

1/2 tsp grated lemon zest 

1.  In a large bowl, combine the first 6 ingredients. In another owl, combine the yogurt, egg and butter.  Stir into dry ingredients just until moistened.  Fold in blueberries.

2.  Drop by heaping Tbsp 2 inch apart onto a greased baking sheet.  Bake at 400 degrees for 15-18 minutes or until lightly browned.  Combine glaze ingredients; drizzle over warm scones.

 

Note: If using frozen blueberries, use without thawing to avoid discoloring the batter.

Watermelon Salad

 8 cups watermelon, cut into 1 inch cubes

2 cups blueberries

1/2 cup feta cheese

fresh basil (2-3 leaves, rough chopped)

fresh mint (2-3 leaves, rough chopped)

Dressing:

2Tbsp raw honey

2 Tbsp olive oil

juice from 1 lime

1/2 tsp salt

Combine watermelon, blueberries and crumbled feta cheese in a large bowl.  Add dressing on top. Mix. Sprinkle herbs on top. Serve immediately.

Recipe:  the farm stand

Lemon Blueberry Bread

 Makes 1 loaf

1/2 cup unsalted butter, room temperature

3/4 cup granulated sugar

1/4 cup lemon juice and zest of 1 lemon

2 large eggs, room temperature

1 tsp vanilla

1/2 cup milk, room temperature or 1/2 cup plain Greek Yogurt

1 1/2 cups all-purpose flour

1 cup fresh blueberries, wash and dry well with a towel, (for 1 few hours even)

11/2 tsp baking powder

1 tsp salt

1.  Butter a loaf pan with a brush or spray with nonstick spray.  Place a parchment paper on the bottom and flip it over with butter. Preheat oven to 350 degrees.

2.  In a stand mixer beat the butter to soften. In a small bowl combine the sugar and the lemon zest and juice.  Mix together with a fork to get rid of clumps. Add to the butter and mix on medium/high speed  until light and fluffy. Add 1 egg at a time and beat after each one.  Add vanilla.   

3.  In a small bowl combine blueberries and 2 Tbsp of flour, gently mixing together.  Toss well.

4. In another bowl add the flour, baking powder and salt.  Stir.  Into the mixer beat the flour and the milk or yogurt alternating in batches until all combined.  

5.  Fold in the blueberry/flour mixture by hand using a spatula or wooden spoon.  Pour into a loaf pan.  Bake in a 350 oven for 55-65 minutes.

Glaze:

2 Tbsp granulated sugar

1-2 Tbsp freshly squeezed lemon juice

Heat together in a small saucepan or in the microwave.  Poke the top of the cooled bread with a tooth pick all over so the glaze seeps down.  Pour or brush the entire top.  Let it cool somewhat in the pan for 30 minutes or pour on with a spoon back and forth over the top of the cooled bread. Serve.  Store in the refrigerator or freeze it.

Recipe:  joy of baking

Buttermilk Blueberry Pancakes

 2 cups and-purpose flour

1 Tbsp sugar

1/2 tsp baking soda

1/4 tsp salt

1/8 tsp baking powder

2 cups buttermilk

2 large eggs, room temperature, lightly beaten

1 Tbsp canola oil

1 cup fresh or frozen blueberries

Optional- butter and maple syrup

1.  In a large bowl, whisk flour, sugar, baking soda, salt and baking powder.  In another bowl, whisk buttermilk, eggs and oil.  Stir into dry ingredients just until moistened.

2.  Pour batter by 1/4 cupfuls onto a greased hot griddle.  Sprinkle 1 Tbsp blueberries on each pancake.  Turn when bubbles form on top.  Cook until the second side is golden brown.  If desired serve with butter and syrup and top with additional blueberries.

Blueberry Buckle

 Buckle:

1 1/2 cups white sugar

1/2 cu butter, softened

2 large butter, softened

2 large eggs

3-4 cups all-purpose flour

4 tsp baking powder

1/2 tsp salt

1 cup milk

4 cups fresh blueberries 

Topping:

1 1/2 cups white sugar

1 cup all-purpose flour

1 tsp ground cinnamon

2/3 cup cold butter, cut into cubes

1.  Preheat oven to 375 degrees.  Grease 9x13 inch baking pan.

2.  Prepare buckle; beat sugar and butter in a bowl using an electric mixer until creamy and smooth.  Beat in eggs.  Whisk flour, baking powder , and salt together in a separate bowl.  Stir flour mixture into creamed butter mixture, alternation with milk, until batter is just combined;fold in blueberries.  Pour batter into the prepared pan.

3.  Prepare topping: combine sugar, flour, and cinnamon together in a bowl.  Cut in cold butter using a pastry blender or 2 knives until topping is crumbly.  Sprinkletopping over batter.

4.  Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes.  Cool buckle on a wire rack.

Lemon Blueberry Bread

Yield:  1 loaf

 

1/3 cup butter, melted

 1 cupr sugar

3 Tbsp lemon juice

2 large eggs, room temperature

1 1/2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

1/2 cup milk

1 cup fresh or frozen blueberries

1/2 cup chopped nuts

2 Tbsp grated lemon zest

 

Glaze:

2 Tbsp lemon juice

1/4 cup sugar 

1.  In a large bowl, beat the butter, sugar, lemon juice and eggs.  Combine the flour, baking powder and slat stir into egg mixture alternately with milk, beating well after each addition.  Fold in the blueberries, nuts and lemon zest.

2.  Transfer to a greased 8x4 inch loaf pan.  Bake at 350 degrees for 60-70 minutes or until a toothpick inserted in the enter comes out clean.  Cool for 10 minutes before removing from pan to a wire rack.

3.  Combine glaze ingredients; drizzle over warm bread.  Cool completely.

Banana Blueberry Muffins

 1/2 cup mashed ripe banana (about 1 large)

1/2 cup granulated sugar

1/2 cup milk

1/3 cup canola oil

1 Tbsp vanilla extract

1 tsp cinnamon

1 cup all-purpose flour (or whole wheat flour)

2 tsp baking powder

1/2 cup frozen blueberries

1.  Preheat oven to 400 degrees.

2.  Line muffin pan with paper cups.

3.  In a large bowl, mash the banana with a fork.

4.  Add the sugar, milk, oil, vanilla, cinnamon, and whisk until combined.

5.  Add the flour, baking powder, and stir until just combined; don't over mix.

6.  Fold in 1/2 cup frozen blueberries.

7.  Add batter to muffin tin (for easy distribution use medium cookie scoop)

8.  Bake for 13-20 minutes, or until tops are slightly golden.

Makes: 12 muffins

Kodiak Blueberry muffins

 2 ripe mashed bananas

2 cups Kodiak cake mix

1 egg

1 cup almond milk

1/4 cup maple syrup

splash of vanilla

blueberries (can use frozen)

1/2 tsp salt

1 tsp cinnamon (optional)

Preheat oven to 350 degrees.  Combine ingredients and bake for 18 minutes.

Blueberry Chia Porridge

½ cup chia seeds

2 cups cold soy/almond/rice/other milk

2 Tbsp maple syrup

1 tsp vanilla

2 cups fresh or frozen blueberries

1. Place chia seed in a pitcher and pour in milk.
2. Stir chia seeds and milk until all seeds are fully immersed in the liquid.
3. Place the pitcher in the refrigerator and let soak for 8 hours or overnight.
4. Remove the pitcher from the refrigerator, stir in the maple syrup, vanilla and blueberries
5. Pour into bowls or mugs.

Serves 4

Prep Time 8 hours (for soaking)

Best Blueberry Muffins Ever

½ cup butter, softened

1 cup granulated sugar

2 large eggs

2 tsp baking powder

½ tsp salt

1 tsp vanilla extract

2 cups all-purpose flour

½ cup milk

2 ½ cups fresh blueberries (can use frozen but thaw and completely dry first)

¼ cup sugar (for topping)

1. Preheat oven to 375 degrees. Line a muffin tin with paper liners. Lightly grease paper liners with nonstick cooking spray.
2. I a large mixing bowl, use a hand mixer to cream together butter and sugar, about two minutes.
3. Beat in eggs until combined. Add in the baking powder, salt, and vanilla and mix briefly.
4. Add in half of flour, mix with hand mixer until just combined, then add in half of the milk. Scrape the bottom and sides of the bowl and add in the remaining flour and milk, mixing in between additions.
5. Add the blueberries to the batter and use a rubber spatula to gently fold them in.
6. Divide the batter up among the 12 muffins. Sprinkle 1 tsp of sugar atop each muffin.
7. Bake in the preheated oven for 30 minutes, until a toothpick inserted into the center comes out clean.
8. Let muffins cool for 5 minutes in the pan before removing them and transferring to a wire rack to cool completely.