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Preheat oven to 375 degrees. Grease or spray a 1 and 1/2-quart casserole dish with either butter or cooking spray.

In a medium bowl, toss together the oats, half of the walnuts, the baking powder, cinnamon, and salt. In a separate small bowl, whisk together the maple syrup, milk, egg, the melted butter, and the vanilla.

Place the sliced banana pieces in a single layer in the bottom of the prepared casserole dish. Sprinkle about two-thirds of the fresh blueberries over the top of the bananas, then cover the blueberries with the oat mixture.

Drizzle the milk mixture over the oats, making sure to distribute the milk as evenly as possible. Sprinkle the remaining blueberries and walnuts over the top of the oats.
Original recipe
banana_blueberry_muffins.jpgA delicious, fairly lowfat use for overripe bananas and fresh blueberries. Note: use white flour only, wheat overwhelms the delicate banana flavor.

2 ½ cups sifted flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 cups sugar
1 egg, beaten
½ cup orange juice
1/2 tsp. vanilla (optional)

2 Tbsp. butter, room temp.
1 ½ cups (or more) chopped fresh blueberries
½ cup chopped walnuts (optional)
3 ripe bananas, mashed

Sift the dry ingredients (flour, baking soda, baking powder and salt) together.  Then add the sugar, egg, oj, and butter. Whisk together.  Fold in the bananas and blueberries.

Pour into a 9"X5" greased loaf pan or a lined muffin tin and bake at 350 degrees for 1 ¼ hours (for loaf) or 20 minutes (for muffins).  Remove from pan when done and cool on rack. 
This is a easy, light-ish coffeecake with a distinct almond flavor. Other berries could also be used such as frozen cherries, raspberries, etc. 8 servings is a little optimistic, we got around 6 out of it.

1  cup  all-purpose flour
1/2  cup  granulated sugar
3/4  teaspoon  baking powder
1/2  teaspoon  salt
1/4  teaspoon  baking soda
1 1/2  cup  fresh blueberries, divided
2/3  cup  low-fat buttermilk
2  tablespoons  butter or stick margarine, melted
1  teaspoon  vanilla extract
1/4  teaspoon  almond extract
1  large egg
Cooking spray
1/4  cup  sliced almonds
1  tablespoon  brown sugar
1/4  teaspoon  ground cinnamon

Preheat oven to 350°.

Lightly spoon flour into a dry measuring cup; level with a knife. Combine first 5 ingredients in a large bowl; add 1 cup blueberries, and toss well. Combine buttermilk, butter, extracts, and egg; stir well with a whisk. Add to flour mixture, stirring just until flour mixture is moist.

Spoon batter into an 8-inch square baking pan coated with cooking spray, spreading evenly. Top with 1/2 cup blueberries.

Combine almonds, brown sugar, and cinnamon, and sprinkle over blueberries. Bake at 350° for 35 minutes or until a wooden pick inserted in center comes out clean.

8 servings (serving size: 1 (2-inch) square)
Calories: 188 (27% from fat)
Fat: 5.7g (sat 2.4g,mono 2.2g,poly 0.6g)
Original recipe

This sweet and creamy pie is a wonderful use for an abundance of fresh blueberries. More decadent than a crisp or cobbler, it can be served with ice cream, whipped cream, or just a glass of milk. 

3-5 c. fresh blueberries
1 unbaked 9" deep dish pastry shell

1 c. sugar (or brown sugar)
1/3 c. flour
1/8 tsp. salt
2 eggs, beaten
1/2 c. sour cream

1/2 c. sugar
1/2 c. flour
1/4 c. butter
Put the blueberries in the prepared pastry shell, set aside. Combine 1 c. sugar, 1/3 c. flour, and salt. Add eggs and sour cream, stir until blended. Spoon over blueberries.
Combine 1/2 c. sugar and 1/2 c. flour, cut in butter with pastry blender or fork until mixture resembles coarse meal. Sprinkle evenly over sour cream mixture. Bake at 350 degrees for 50-55 minutes or until lightly browned. Let rest until set, serve warm.

Cummings family recipe
This fairly low fat fruit crisp is easy and flexible for all types of seasonal fruit - peaches, blueberries, plums, blackberries, etc. Can be easily halved or doubled.

Fruit:
6 cups blueberries
2 tablespoons brown sugar
1 tablespoon all-purpose flour
1 tablespoon fresh lemon juice
Topping:
2/3 cup all-purpose flour
1/2 cup packed brown sugar
1/2 cup regular oats
3/4 teaspoon ground cinnamon
4 1/2 tablespoons chilled butter or stick margarine, cut into small pieces
Preheat oven to 375°.

Combine first 4 ingredients in a medium bowl; spoon into an 11 x 7-inch baking dish. Lightly spoon flour into a dry measuring cup, and level with a knife. Combine 2/3 cup flour, 1/2 cup brown sugar, oats, and cinnamon, and cut in the butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Sprinkle over the blueberry mixture. Bake at 375° for 30 minutes or until bubbly. Top each serving with 1/4 cup frozen yogurt.

Note: Topping may also be made in the food processor. Place 2/3 cup flour, 1/2 cup brown sugar, oats, and cinnamon in a food processor, and pulse 2 times or until combined. Add butter; pulse 4 times or until mixture resembles coarse meal.

8 servings
Nutritional Information
Calories: 288 (26% from fat)
Fat: 8.3g (sat 4.8g,mono 2g,poly 0.9g)
 
Original recipe

Nearly-instant blueberry sauce/jam that uses a single container of blueberries. Add more sugar and cook longer at lower temp if you want a thicker, jam-like consistency.

2 c. blueberries (fresh or frozen)
1/2 c. sugar
juice of 1/2 lemon
1 tablespoon cornstarch
1/4 c. orange juice
Combine all ingredients in small saucepan, bring to a boil. Cook 3-5 minutes over high heat or until thick, stirring constantly. Remove from heat; cover and chill.

Original recipe

This 'pie' is more like a cross between a cake and a cobbler. Incredibly simple to make, with one bowl, no mixer, and best of all: flexible choice of fruit. I made this with a package of frozen sweet cherries, and it was delicious. Hooray for a fruit dessert that doesn't depend on the season! Changes to the original: decreased the amount of butter from 3/4 c. to 1/2 c.. Also, I thought it came out a bit too sweet, but others liked it as is. Maybe try 1 1/4 c. sugar next time?

2 cups chopped fresh cranberries (or fresh or frozen cherries, blueberries, pretty much any type of fruit)
1/2 cup chopped walnuts
1 1/2 cups sugar, divided
2 eggs
1/2 cup butter, melted
1 cup flour
1 teaspoon almond extract

Spread the cranberries, walnuts and 1/2 cup sugar in the bottom of a 9" or 10" cake pan (or skillet or anything else you might have lying around).  Mix the rest of the ingredients in a separate bowl to form a batter.  Pour the batter over the cranberry mixture and bake in an oven preheated to 350 for around 40 minutes.  Cool a bit in the pan, and enjoy. Serve like a pie with whipped cream or ice cream.

Original recipe