Boost your daily recommendation of fruit with a handful of blueberries!
Heart health, feeling full, staying regular, keeping cholesterol in check
A healthy immune system
Bone metabolism, regulating blood clotting
Converting proteins, carbs, and fats into energy, bone development
1 1/3 cup milk
4 tablespoons white vinegar
2 cups flour
2 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla
4 tablespoons butter melted
2 cups fresh blueberries
Combine milk with vinegar and set aside to "sour".
Combine flour, sugar, baking powder, baking soda, salt, and cinnamon in a large mixing bowl.
Whisk eggs and butter into "soured" milk. Pour the flour mixture into the wet ingredients and whisk til lumps are gone.
Stir in vanilla and blueberries.
Heat a skillet over medium heat and coat with cooking spray.
Pour 1/4 cupfuls of batter into the skillet and cook until bubbles appear on the surface. Flip with a spatula and cook until browned on the other side.
Blueberry Pie Bars
Crust and Topping
1 1/2 cups all purpose flour
1/2 cup sugar
3/4 cup cold butter cut into cubes
For the filling
1 cup sugar
1/3 cup all purpose flour
1/2 cup sour cream
3 cups fresh blueberries - Frozen can be substituted
Spray a 9x13 glass baking dish with non stick spray - set aside.
Preheat oven to 350 degrees.
Add flour, sugar, salt and cubed butter to mixing bowl, beat until combined and crumbly. (DO NOT OVER MIX or you will have a cookie dough consistency. It should be crumbly)
Remove one cup of flour mixture and set aside.
Take remaining mixture and firmly press into your baking dish, covering the bottom.
Bake 10-12 minutes or until just firm to the touch and no brown on the sides. It will continue to bake after you add the topping.
While crust is baking- whisk eggs in a large bowl.
Add sugar, sour cream, flour and salt.
Gently fold in blueberries. (if using frozen, do not fold in blueberries until you are ready to pour into prepared pie crust to avoid your batter turning blue).
When crust is ready - remove from oven and add filling. Gently spooning over the top of the crust.
Sprinkle with remaining crust mixture you had set aside.
Bake 1 hour or until top is lightly browned.
Cool 10 minutes before slicing.
Find Original Recipe Here:
Roasted Beet &
2 pounds small-to-medium beets
½ cup water
1 tablespoon fennel seeds, toasted
2 tablespoons rice vinegar
1 ½ teaspoons lemon juice
1 ½ teaspoons whole-grain mustard
1 small clove garlic, minced
½ teaspoon honey
¼ teaspoon kosher salt
¼ teaspoon ground pepper
¼ cup canola oil
3 tablespoons extra-virgin olive oil
½ cup fresh blueberries
½ cup baby mozzarella balls
Thinly sliced radishes & microgreens for garnish
Preheat oven to 375 degrees
Place beets in a 9-inch baking pan, add water and cover with foil. Roast until the beets can be easily pierced with a fork, 1 to 1 1/4 hours. Set aside, uncovered, until cool enough to handle, about 30 minutes. Peel and refrigerate until cold, about 30 minutes.
Grind fennel seeds in a clean spice grinder or with a mortar and pestle. Transfer to a mini food processor and add vinegar, lemon juice, mustard, garlic, honey, salt and pepper. Process until smooth. With the motor running, gradually add canola and olive oils.
Cut the beets to uniform size, halving the smaller ones and quartering the larger ones; place in a medium bowl. Add the vinaigrette and toss to coat. Add berries and mozzarella; toss to coat. Serve topped with radishes and microgreens, if desired.
To make ahead: Refrigerate beets (Steps 1-2) and dressing (Step 3) for up to 1 day.
Equipment: Spice grinder or mortar and pestle
Find Original Recipe Here:
1 1/2 cups fresh or frozen blueberries
1 tbsp water
1 tbsp pure maple syrup
1 1/4 cup unsweetened coconut milk (from a carton)
3 tbsp coconut cream
¼ tsp grated lime zest
In a small sauce pan over medium heat, combine blueberries, water, and maple syrup. Lightly crush blueberries with the back of your spoon and cook until liquid is syrupy and thick. Remove from heat. Cool to room temperature.
In a small bowl, whisk together coconut milk, coconut cream and grated lime zest.
Fill popsicle molds a little over half full of coconut milk mixture. Spoon in blueberry mixture to each popsicle – about 1-2 Tbsp. per popsicle.
Place mold in freezer for 1 hour. Remove molds and add popsicle sticks into each popsicle. Place mold back in the freezer for at least another 4 hours until ice pops are solid.
Regular old lemonade feels so much fancier with the addition of fresh blueberries. Stir one tablespoon of crushed blueberries into your favorite store-bought lemonade for maximum fruit flavor, then skewer a few more on a toothpick for a garnish. Grown-ups could even add a shot of their favorite spirit to make it a cocktail.
Or frozen blueberries freshen up your summertime cocktail, while keeping it cold!
Savory Blueberry Pizza
1 pound pizza dough
1-1/2 cups grated mozzarella cheese, divided
1/2 cup crumbled gorgonzola cheese
4 ounces diced pancetta (can also use bacon or ham if pancetta is not available), cooked and drained
1/4 cup thinly sliced red onion
1 cup fresh blueberries
1/4 cup thinly sliced fresh basil
Freshly ground black pepper
Preheat oven to 450°F.
Lightly flour a work surface.
Pat and stretch dough into a 10 x 14-inch oval; place on a large baking sheet.
With a fork, pierce dough in several places.
Leaving a 1-inch border, sprinkle dough with half the mozzarella, the gorgonzola, pancetta and red onion.
Bake until crust is golden brown, 12 to 14 minutes.
Sprinkle blueberries and remaining mozzarella over pizza; bake until cheese is melted and crust is golden brown, about 2 minutes longer.