Tag Archives: fresh blueberries

Blueberry-Applesauce Bread

This recipe was a little experiment for me. I wasn’t sure how it would turn out, but I really liked it! This Blueberry-Applesauce Bread is a great quick bread for summer-into-fall. It has the fresh blueberries of summer combined with fall apple flavor, thanks to the Continue reading

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Local Blueberry Crisp

Depending on where you live, blueberry season may be here already or getting close. Baking with fresh blueberries is the best, and that’s why I chose to try a recipe called Continue reading

Blueberry Cornbread Muffins

Cornbread and cornbread muffins remind me of fall. Maybe because chili reminds me of fall too–and chili and cornbread go together so well. It’s officially fall now, but I wanted to give a last nod to summer by adding a summery element to these cornbread muffins–fresh blueberries! The blueberries give this slightly-sweet cornbread a great flavor. And the corn kernels help make the muffins good and moist. These muffins are actually great any time of the year. Serve them for breakfast or for a snack later in the day!

BLUEBERRY CORNBREAD MUFFINS by NancyC

Makes 17 muffins

  • 1 cup yellow cornmeal
  • 1 cup all-purpose unbleached flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 5 Tablespoons butter, melted
  • 1 cup buttermilk
  • 2 large eggs, lightly beaten
  • 1/2 teaspoon pure vanilla extract
  • 1 1/4 cups fresh blueberries
  • 1 cup fresh or frozen (and thawed) corn kernels
  • Optional: granulated or coarse sugar, for sprinkling on top of muffins

Preheat oven to 350″F. Line muffin tins with 17 paper muffin liners.

In large bowl, blend the cornmeal, flour, sugar, baking soda, baking powder, and salt. Set aside.

In medium size bowl, blend melted butter, buttermilk, eggs, and vanilla extract. Stir this buttermilk/egg mixture into the flour mixture, mixing everything well. Fold in the blueberries and corn. Lightly sprinkle tops of muffins with sugar, if desired.

Fill each muffin liner 2/3 to 3/4 full and bake at 350˚F for 16 to 18 minutes or until toothpick inserted in center comes out clean. Cool in muffin tin for about 5 minutes, then remove muffins and cool completely on wire rack.

Fall really came up fast for me this year, how about you? What types of goodies do you like to bake to welcome in the fall season?

Sharing at Spring TeaFiesta Friday, Weekend Potluck, Meal Plan Monday, Inspire Me Monday, Happiness is Homemade.

Blueberry Almond Pound Cake

I found some blueberries at a really good price at my local market, so it was the perfect time to make this Blueberry Almond Pound Cake! If you like blueberries, you will need to try this–it’s so moist, dense, and rich! You can also use frozen blueberries in this cake, but the baking time will be slightly longer. I prefer using fresh blueberries because the frozen berries tend to give the batter a blue-ish color. The almonds and almond extract give this pound cake a really nice flavor and the glaze adds a little extra sweetness. Serve it for dessert at dinner or at a brunch with coffee or tea.

BLUEBERRY ALMOND POUND CAKE by NancyC

Makes one 10″ bundt cake

  • 3/4 cup (1 1/2 sticks) butter, softened
  • 1 (8-ounce) block of cream cheese, softened
  • 1 teaspoon almond extract
  • 2 cups sugar
  • 4 large eggs
  • 1 1/2 cups unbleached all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 1/2 teaspoons salt
  • 3/4 cup sliced or coarsely chopped almonds
  • 2 cups fresh or frozen blueberries, thawed

ALMOND GLAZE

  • 2 cups powdered sugar
  • 3 to 4 Tablespoons Half & Half (light cream), depending on desired consistency
  • 1/2 teaspoon almond extract
  • 2 Tablespoons sliced or coarsely chopped almonds for garnish (you can lightly toast them if you prefer)

Preheat oven to 350 degrees. Grease and flour a 10″ bundt pan; set aside.

In large bowl, blend butter, cream cheese, almond extract, and sugar until mixture is creamy and fluffy. Add eggs, one at a time, and blend well after each addition.

In a small bowl, combine flour, baking powder and salt. Add flour mixture to creamy mixture and mix well.

Stir in sliced almonds, mixing to evenly distribute in batter and then gently fold in the blueberries and blend evenly into the batter. Spoon batter into prepared bundt pan. Bake 50 minutes or until golden brown and toothpick inserted in center comes out clean or almost clean (do not overtake, or cake will be dry).

Let cake cool in pan for 10 minutes, then remove from pan onto a serving plate (you may need to loosen the edges of the cake from the pan a little with a knife). Let cake cool completely.

While cake is cooling, mix the glaze ingredients and after cake cools, drizzle glaze over the cake. Sprinkle the almonds on top. Makes about 8-10 servings.

Have you been enjoying fresh blueberries this summer too? What kind of blueberry baked goods have you been making lately?

Sharing at Meal Plan Monday, Fiesta Friday, Weekend Potluck, Inspire Me Monday. What’s for Dinner Sunday, Happiness is Homemade.

Spinach, Blueberry, and Blue Cheese Salad with Blueberry Vinaigrette

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I took a short break from the internet at the end of August, and I can’t believe we are into September already! But it’s still officially summer and the weather is still warm for many of us, so I thought I’d post a recipe for a fruity, cheesy salad. Salads make great light lunches on hot, humid days and it’s even more convenient when you can make them ahead of time for work or just to have handy at home. I found lots of great grab-and-go ideas in Mason Jar Salads and More by Julia Mirabella. The salads are made by layering the ingredients vertically in Mason jars (the 9781612432892.011dressing usually goes on the bottom–this salad is an exception). In addition to recipes for salad lunches, the book includes some breakfast smoothies and oatmeal you can make-and-take in mason jars, as well as other healthy lunch options that include pasta and rice. There are some snack ideas, too, and lots of great homemade vinaigrettes to try out.

I decided to make the Spinach, Blueberry, and Blue Cheese Salad and instead of using the Red Wine Vinaigrette that the original recipe calls for, I made the Blueberry Vinaigrette. I thought the blueberry-spinach combination was really good, and I loved the taste of blue cheese with it, too. The Blueberry Vinaigrette was great on this salad–it added even more blueberry flavor. If you like fruit and cheese, this salad is a great way to enjoy those mix of flavors. Some of you may not be crazy about blue cheese, so if that’s the case, you could try substituting feta cheese. This is a really easy salad to put together–hope you enjoy it!

SPINACH, BLUEBERRY, AND BLUE CHEESE SALAD WITH BLUEBERRY VINAIGRETTE from Mason Jar Salads and More

Makes 1 serving

  • 1/2 cup blueberries
  • 3 cups spinach leaves, divided
  • 1/4 cup shaved or sliced almonds
  • 2 ounces crumbled blue cheese
  • 3 Tablespoons Blueberry Vinaigrette (see recipe below)
  • 1 quart-size Mason jar

Place the blueberries, vinegar, honey, salt, and pepper in a blender and blend until smooth. With the blender running, slowly add the olive oil until it is the right consistency.

Place the blueberries in the bottom of the Mason jar. Next make layers of 2 cups spinach, the almonds, and the remaining 1 cup spinach. The final layer should be the blue cheese. If you’re eating this right away, you can pour the vinaigrette over the salad and serve. If you’re storing this in the fridge for later, see below…

On top of the blue cheese, make a parchment paper cup (cut a square of parchment paper to an 8×8″ size; place it over the jar and push down to form a little cup). The edges of the parchment paper should extend beyond the edge of the jar; bend edges downward over the outside of the jar.

Pour the vinaigrette into the parchment paper cup and twist on the lid, making sure it is tight. Refrigerate until ready to eat and mix the vinaigrette in with the other ingredients in your salad. Note: !f you’re going to eat this salad on the same day you make it, you can put the dressing in the bottom of the jar and eliminate the parchment paper cup. Otherwise, the salad will last longer if the blueberries don’t sit in the dressing.

BLUEBERRY VINAIGRETTE

  • 3 Tablespoons fresh blueberries
  • 2 Tablespoons apple cider vinegar
  • 1/4 teaspoon honey
  • pinch of salt
  • freshly ground black pepper, to taste
  • 4 to 5 Tablespoons olive oil

Place the blueberries, vinegar, honey, salt, and pepper in a blender and blend until smooth. With the blender running, slowly add the olive oil until it is the right consistency.

I love using fresh fruit in salads–it adds so much extra flavor! What fruits do you like using in your salads?