Merry Berry Christmas


5 fresh raspberries
4 fresh blueberries
2 fresh blackberries
1 1/2 tablespoons light agave nectar
5 fresh mint leaves
2 tablespoons fresh lime juice
1 cup crushed ice
6 tablespoons water
2 tablespoons ginger ale
Garnish: halved fresh raspberries and blackberries (optional)


1. Muddle 5 fresh raspberries, blueberries, 2 fresh blackberries, light agave nectar, mint leaves, and lime juice in a cocktail shaker. Stir in crushed ice and water.

2. Cover with lid, and shake vigorously until thoroughly chilled (7 to 10 seconds). Pour mixture into a 16-oz. glass, and top with ginger ale. Garnish, if desired.

The Best Blueberry Muffins


3/4 cup all-purpose flour
2 tablespoons light brown sugar
2 tablespoons granulated sugar
4 tablespoons unsalted butter, melted
1/4 teaspoon vanilla extract
Pinch of salt

Using a fork, mix all ingredients together until well combined. Set aside.

2 1/4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
Pinch of salt
2 large eggs
1/2 cup buttermilk
1/2 cup firmly packed light brown sugar
1/2 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon lemon zest (optional)
1/2 cup unsalted butter, melted
3/4 to 1 cup blueberries


1. Preheat oven to 400°. For crisper edges, grease a standard muffin pan. For softer edges, use liners in each cup instead.

2. Whisk together flour, baking powder, baking soda and salt in a medium-sized bowl. Set aside.

3. In a large bowl, lightly beat eggs. Stir in buttermilk. Add both sugars and mix until combined. Stir in vanilla and lemon zest. Stir in melted butter. Add flour mixture in two to three portions. Mix until there are still streaks of flour remaining. Stir in blueberries, mixing just until combined.

4. Scoop about 1/4 cup of batter into each cup of prepared pan. This should fill each cup almost to the top. Sprinkle tops of each muffin with crumb mixture.

5. Bake for 14 to 16 minutes, or until a pick inserted into the center comes out with moist crumbs. Cool in pan on wire rack. Enjoy!

Shortbread Cookie Idea


a box of blueberries

cream cheese frosting:
1 stick regular (salted) butter
1 8-ounce package cream cheese
1 pound sifted powdered sugar
1 teaspoon vanilla extract
Dash of salt to taste (to avoid over-sweetness)


1. Add all ingredients to a bowl and mix until smooth. Refrigerate for 30 minutes before using. As simple as it gets!

2. I throw some icing into a pastry bag with a large star tip. I love these large star tips; they’re very forgiving for non-meticulous people like me.

3. Grab a shortbread cookie and pipe a thick cream cheese border around the edge.

4. And then put blueberries on.

5. If you like this approach, you can substitute any creamy concoction for the cream cheese icing:
Plain, sweetened whipped cream
Plain, nonfat yogurt mixed with brown sugar (this won’t be as firm, obviously)
Mascarpone cheese (uhhh…yum)

Blueberry And Apricot Pie In A Skillet


For the filling:
1 pt of blueberries
2 lb of apricots
2 lb of black apricots
1 lb of doughnut nectarines
2 Tbl. butter browned
2 tsp. amaretto (almond liqueur)
2 Tbl. butter

Pie dough
3 c. Flour
2 tbl. Sugar
1 3/4 tsp. Salt
1 c. butter (cold and cubed)
8 Tbl ice water
1 1/2 tsp cider vinegar


Assemble Pie dough
1. This is my favorite butter crust dough recipe. It has both sugar and cider vinegar to give the crust a tangy flavor! There never are crusts left on the plate with this pie recipe!

2. A food processor makes this dough recipe easy, but if you don’t have one, you can use a pastry cutter or even a large fork.

3. Sift together dry ingredients: 3 c. flour, 2 tbl. sugar, and 1 3/4 tsp salt. Add to food processor.

4. Add 1 cup of cold butter cut into cubes. It is best cold because it gives the dough a better texture and makes for easier handling. Pulse or fork butter into flour until chunky.

5. Add, while pulsing, 1 1/2 tsp of cidar vinegar and 8 Tbl (1/2 cup) ice water. Add each tablespoon separately. Cold ice water is a must because it aids the binding of the dough and helps keep a good consistency when handling. Pulse dough until it becomes more solid.

6. Take dough out of food processor. Kneed with hands just until it creates a nice solid dough. Don’t handle dough too much with your hands.

7. Wrap dough in syran wrap or put in plastic bag. Chill dough for at least an hour.

Remove Skin From Apricots
8. Apricots, like peaches, have a fuzzy skin. I like to remove the skin when making my filling. We just have to blanch the fruit for a couple minutes in boiling water to loosen the skin from the flesh.

9. Take a pot of boiling water.

10. Drop fruit in. Depending on the ripeness of the fruit will dictate how long you should boil them. These apricots were super ripe, so needed about a minute. For less ripened harder fruit, give a little more time.

11. With a slotted spoon, remove the fruit and set aside to cool.

12. Once fruit has cooled enough to handle, begin to peal skin away from flesh.

Assemle Filling
13. Slice peeled apricots around the pits. Slice nectarines around the pits. Place sliced fruit in a bowl.

14. Add rinsed blueberries.
1/2 cup sugar
1/4 cup brown sugar
1 tsp lemon zest.

15. Add 2-4 tablespoons of flour to the filling depending on how much liquid is being released by the fruit. If your filling seems super juicy add more flour. The flour will help you filling thicken so you don’t end up with pie soup.

16. Brown butter. Over medium heat, place 2 Tbs of butter in a saute pan. Saute butter until it becomes a rich brown color. Add 1 tsp of Amaretto and remove from heat.

17. Add Browned butter to filling.

Roll Out Pie Dough
18. Take dough out of fridge and allow to sit for 10 minutes or so to warm up a bit to allow for easier rolling.

19. Once ready to be rolled out, slice your dough ball in half. Take half of dough and roll out on parchment paper sprinkled with flour. I like to use parchment paper when rolling dough because it allows you to spin the dough to change direction of rolling easier as well as aids in the placement of the dough in the pan. Try to keep the dough a consistent thickness. Keep a container of flour handy to keep rolling pin floured. Keep pie pan- or skillet in this case- nearby so you can check to make sure the dough is rolled large enough to fit inside pan. If your pan or skillet is deep, make sure you have enough dough to be fitted into deep contours of pan.

20. When dough is rolled out, lift corner of parchment paper to help wrap dough around rolling pin. Lift dough, keeping rolled around rolling pin, and move into skillet. Press dough down into the contours of the skillet.

21. Roll out second half of dough to prepare lattice top. When rolled out large enough to be fit on top of pie, set aside.

Finish Pie Assembly
22. Once bottom crust is placed in our skillet, add the pie filling. Add 2 tablespoons of cold butter to filling.

23. To prepare the edges of the bottom crust to be pressed with the lattice dough, brush egg yolk (separated from egg white) around edges before you start placing the lattice strips down.

24. Go back to rolled dough we have prepared for the top lattice. Cut dough into strips. Begin to weave lattice top, by taking your dough stips and alternating above and below your other strips. Be careful when handling your dough strips as it may have a tendency of tearing apart. If your strip breaks, just wet it down and pinch back together. Use the long strips at the center of the pieand shorter strips toward the edges.

25. When your lattice is in place, trim excess dough leaving about 1/2″ dough hanging over to seal edges and make a decorative border. Roll dough from bottom crust around the ends of the lattice strips and around the edge of the skillet, down into place on top of the pie. Pinch the edges in an attempt to make a consistent pattern. Brush the top of the pie with remaining egg yolk. Sprinkle top of pie with lemon zest.

Bake Pie
26. Bake pie at 350 degrees for about 45 minutes.

27. When putting pie in the oven, place skillet on a baking sheet to collect any fruit juice which might bubble over edge of skillet. You don’t want to get smoked out of the kitchen when the juice from your pie overflows and burns all over the bottom of the oven!

28. Check your pie around 30 minutes and keep monitoring it. When your pie crust has a nice golden appearance, you know your pie is done!

29. Enjoy~!!

Blueberry Martini Jello Shots

Total time: 25 minutes, plus overnight chilling
Servings: About 20 Shots (more if you use 1/2 ounce molds instead of an ice tray)

10 1/2 ounces Stoli Blueberry vodka
2 ounces simple syrup* (add more if blueberries are sour)
3 1/2 (1/4 ounce) packets of gelatin powder

About 60 fresh blueberries (more if the blueberries are small)

1. Off heat, combine the vodka and simple syrup in a small saucepan. Add gelatin powder to the vodka mixture.

2. Heat the saucepan over low heat, stirring, until the gelatin is dissolved and incorporated into the vodka mixture, about 5 minutes. Remove the pan from the heat.

3. Place a few blueberries in the bottom of each individual ice cube mold, and carefully pour the vodka mixture into each. Refrigerate the ice cube tray until set, preferably overnight. These cocktails will keep, refrigerated, for as long as 2 days.

Blueberry Cupcakes


½ cup butter, room temperature
1 cup sugar
2 eggs
1 ¾ cup pastry flour
2 tsp. baking soda
1 tsp. baking powder
¼ tsp. salt
¾ cup milk
2 tsp. vanilla
½ cup blueberry puree

Blueberry Puree
2 cups fresh thawed
¼ cup sugar
1 Tbsp. cornstarch




1. Preheat oven to 350 degrees. Line 12-18 cupcake pans with paper liners (or 24+ minis).

2. Whisk together flour, baking soda, baking powder, and salt in a mixing bowl; set aside.

3. With an electric mixer, cream butter and sugar until light and fluffy. Add eggs, one at a time, being sure to scrape side of bowl with a spatula after each addition. Add vanilla. Add flour mixture, alternating with milk. Beat on medium speed to create a cake-like batter .

4. Stir in puree until incorporated and the batter turns blue. Using an ice cream scoop, add into paper liners until ½ to 2/3 full. Bake for 20 minutes or until toothpick inserted in center comes out clean (10-12 min for minis). Cool 5 minutes in pans then remove and place on wire racks to cool completely. Once cupcakes are completely cooled, decorate accordingly.

Blueberry Puree
1. To prepare filling, all the puree ingredients in a food processor, and process until smooth.

2. Place puree in a small saucepan; bring to a boil. Cook 6 minutes or until slightly thick, stirring constantly.

3. Cool slightly for a warm sauce, completely before adding to a batter. Store in the refrigerator. (You will have more than you need for the cupcake batter.)

Lemon Blueberry Cupcakes

Yield: about 16 cupcakes



For the cupcakes:
¾ cup plus 2 tbsp. all-purpose flour, divided
¾ cup cake flour
1½ tsp. baking powder
¼ tsp. salt
8 tbsp. unsalted butter, at room temperature
¾ cup plus 2 tablespoons sugar
Zest of 1 lemon
2 large eggs, at room temperature
1 tsp. vanilla extract
2 tbsp. lemon juice
½ cup plus 2 tbsp. milk, at room temperature
1 cup fresh blueberries

For the frosting:
8 oz. cream cheese
5 tbsp. unsalted butter, at room temperature
3 cups confectioners’ sugar, sifted
1 tbsp. freshly squeezed lemon juice
Zest of 1 large lemon
Additional fresh blueberries, for garnish



1. Preheat the oven to 350˚ F. Line cupcake pans with paper liners.

2. In a medium bowl, combine the ¾ cup all-purpose flour, the cake flour, baking powder and salt; whisk together and set aside. In the bowl of an electric mixer, combine the butter, sugar and lemon zest. Beat together on medium-high speed until light and fluffy, about 2-3 minutes. Beat in the eggs one at a time, blending well after each addition. Beat in the vanilla and lemon juice. With the mixer on low speed, mix in half of the dry ingredients just until incorporated. Blend in the milk. Mix in the remaining dry ingredients, beating just until incorporated.

3. In a small bowl, toss the blueberries with the remaining 2 tablespoons of all-purpose flour. Using a spatula gently fold the berries into the cake batter. Divide the batter evenly between the prepared liners, filling each about ¾ full. Bake 20-22 minutes, or until a toothpick inserted in the center comes out clean. Let cool in the pans 5 minutes, then transfer to a wire rack to cool completely.

4. To make the frosting, combine the cream cheese and butter in the bowl of an electric mixer. Beat on medium-high speed until well combined and smooth, about 2-3 minutes. Mix in the lemon juice and lemon zest. Gradually beat in the confectioners’ sugar until totally incorporated, increase the speed and then beat until smooth. Frost cooled cupcakes as desired. (I used a large, unlabeled star tip to frost these cupcakes.) Garnish with fresh blueberries.

Bethanny Frankel’s Skinny Girl Daily Cleanse Smoothie


One skinnygirl daily on-the-go cleanse packet
1/2 frozen berries (or your favorite fruit)
*1/2 banana fresh or frozen
1 cup ice
1 cup unsweetened apple juice


1. Blend all of the ingredients together adding and reducing to meet your needs.

2. Enjoy!

*peel and freeze browning bananas to avoid waste. They’re great to store and use for smoothies.

Blueberry Trifles with Mascarpone Whip

1/4 cup sugar, or to taste
zest of one medium lemon
8 ounces Mascarpone cheese
3/4 cup heavy cream
1 tsp pure vanilla extract
4 slices of pound cake, each cut into 8 small cubes
1 cup Homemade Blueberry Sauce or Canned Blueberry Pie Filling

1. In a small bowl, combine sugar and lemon zest mix with clean fingertips until the sugar becomes moist and fragrant.

Red, White, and Blue Cake



1 cup butter, softened
1 1/2 cups sugar
2 large eggs
1 cup buttermilk
1 teaspoon vanilla extract
1 (1-ounce) bottle red food coloring
1 teaspoon vinegar
2 1/2 cups cake flour or all-purpose flour
1 tablespoon cocoa powder
1/4 teaspoon salt
1 teaspoon baking soda
3 cups heavy whipping cream
1 cup powdered sugar
3 pints fresh strawberries, halved
2 cups fresh blueberries









1. Preheat oven to 350°. Beat butter and sugar together in a large bowl; beat in eggs. Stir in buttermilk and next 3 ingredients.

2. Combine flour and next 3 ingredients in a medium bowl. Add flour mixture to butter mixture, stirring until well blended. Pour batter into 2 greased and floured 8-inch round cake pans.

3. Bake 30 minutes or until a wooden pick inserted in center comes out clean. Remove from pans, and cool completely on a wire rack. Cut each cake layer in half horizontally to make 4 layers.

4. Beat whipping cream and powdered sugar until soft peaks form. Spread one-fourth whipped cream mixture over 1 cake layer; top evenly with one-fourth berries. Repeat with remaining cake layers, whipping cream mixture, and berries.









Overnight Blueberry French Toast



12 slices day-old bread, cut into 1 inch cubes
2 (8 ounce) packages cream cheese, cut into 1 inch cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter









1. Lightly grease a 9×13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes.

2. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.

3. Remove the bread cube mixture from the refrigerator about 30 minutes before baking.


4. Preheat the oven to 350 degrees F (175 degrees C).

5. Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned.

6. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries.


7. Reduce heat, and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast.





Blueberry Buttermilk Shortcakes

Yield: Makes 12 biscuits, serves 6




2 cups all-purpose flour
1 tablespoon plus 2 teaspoons sugar
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon kosher or coarse sea salt
6 tablespoons cold butter, cut into small cubes
¾ cup buttermilk
1 tablespoon melted butter
4 tablespoons sugar
1 tablespoon lemon juice
1 teaspoon freshly grated lemon zest
2 cups fresh or frozen wild blueberries
½ cup heavy whipping cream









1. Preheat the oven to 450 degrees.



2. Put the flour, 1 tablespoon sugar, baking powder, baking soda and salt in a large mixing bowl and whisk together.



3. Using a large fork or pastry blender, drop the butter into the flour and blend until the butter is in pea-sized pieces.


4. Pour the buttermilk over the flour and stir until most of the flour is incorporated. Gather the dough into a ball and dump onto a floured work surface, turning it to lightly coat with flour.


5. Pat or lightly roll out the dough so that it’s about ½-inch thick. Cut out circles with a 2-inch round biscuit cutter or the rim of a glass – you should get about 12. Transfer the circles to a parchment lined baking sheet; brush the tops with the melted butter and sprinkle with the remaining 2 teaspoons sugar.



6. Bake 10 minutes, or until the shortcakes are golden brown on top.



7. While the shortcakes are baking, combine 3 tablespoons sugar, lemon juice and zest in a small saucepan. Bring to a simmer, stirring to dissolve the sugar. Add the blueberries and cook for a few minutes, just until the berries release some juice but still hold their shape.



8. Whip the cream with the remaining tablespoon sugar.



9. For each serving, put a shortcake on a plate with some berries and cream and top with a second shortcake.





Blueberry Muffins

Yield: 12 muffins


2 cups of flour
2/3 cup sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup of milk
100 g butter, melted
1 large egg
50-100 g very finely chopped white chocolate
200 ml berries (such as frozen)


1. In one bowl mix the dry ingredients (flour, sugar, baking powder, baking soda, chocolate), the other wet ingredients (milk, eggs, butter), and then using a spoon, mix them together, not exactly.

2. At the end add the blueberries and gently mix. Apply the batter into the muffin molds lined muffin cups. Bake at 200 degrees about 20 minutes or until muffins are browned. Cool on wire rack.

Whole Wheat Blueberry Pancakes

See More Pancakes Recipes





1 1/4 cups whole wheat flour
2 teaspoons baking powder
1 egg
1 cup milk, plus more if necessary
1/2 teaspoon salt
1 tablespoon artificial sweetener
1/2 cup blueberries









1. Sift together flour and baking powder, set aside. Beat together the egg, milk, salt and artificial sweetener in a bowl. Stir in flour until just moistened, add blueberries, and stir to incorporate.



2. Preheat a heavy-bottomed skillet over medium heat, and spray with cooking spray. Pour approximately 1/4 cup of the batter into the pan for each pancake. Cook until bubbly, about 1 1/2 minutes. Turn, and continue cooking until golden brown.





Meyer Lemon Blueberry Baked Oatmeal

See More Soup Recipes


Yield: 4 large servings.






1 Meyer lemon, zested and juiced
2 cups nonfat milk
2 1/2 cups old-fashioned rolled oats
1 tsp baking powder
1/2 tsp kosher salt
1/2 tsp nutmeg
1/2 tsp cinnamon
2 Tbsp butter, melted and cooled
1 egg
1/3 cup sugar
2 cups blueberries, fresh or frozen








1. Preheat the oven to 375 degrees. Spray an 8-inch square baking dish with nonstick spray.



2. Zest lemon; set zest aside. In a bowl, combine milk and juice from the zested lemon to make “buttermilk”.



3. In a medium bowl, combine the oats, baking powder, salt, spices, and lemon zest. In a small bowl, whisk together the “buttermilk”, butter, egg, and sugar.



4. Spoon half of the oat mixture into the baking dish, and then half of the blueberries. Add the remaining oat mixture and scatter the remaining blueberries on to the top, pressing them in slightly. Pour in the milk mixture and place in oven.



5. Bake for 35 to 45 minutes, or until the mixture is a light golden brown along the edges, and the center has set up.



Blackberry Lime Bars

See More Blackberry Recipes




1 1/2 Sticks or 12 Tablespoons Unsalted Butter, Melted
2 3/4 Cups Graham Cracker Crumbs
1/2 Cup Sugar
1/4 Teaspoon Salt
2 (14oz) Cans Sweetened Condensed Milk
2 1/2 Teaspoons Lime Zest
1 Cup Lime Juice, Fresh
4 Egg Yolks, slightly beaten
2 Pint Blackberries, fresh







If you haven’t already, grind the graham crackers in a food processor, blender or in a ziploc with a rolling pin.

Heat the oven to 350, and grease a 9×13″ baking dish.



In a large bowl stir together the graham cracker crumbs, butter, sugar, and salt. Press the crust mixture into your greased baking dish and bake for 8-10 minutes, or until slightly golden. Remove from the oven and allow to cool on the counter while you prepare the filling.



In a large mixing bowl, combine the sweetened condensed milk, and eggs. Add the lime juice and zest and whisk thoroughly. Fold in the blackberries, being careful not to break them. Pour into the baked crust and place in the oven.

Bake for an additional 12-15 minutes. Remove from the oven and allow to cool completely and then refrigerate at least 30 minutes until set.

Buttermilk-Blueberry Breakfast Cake

See More Cake Recipes




Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk
* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top

Lemon Blueberry Bread

See More Bread Recipes


For the bread
1-1/2 cups + 1 tbsp all purpose flour, divided
2 tsp baking powder
1/2 tsp salt
1 cup plain yogurt
1 cup sugar
3 large eggs
2 tsp lemon zest (from 2 lemons)
1/2 tsp vanilla extract
1/2 cup vegetable oil
1-1/2 cups blueberries, fresh or frozen

For the lemon syrup
1/3 cup fresh lemon juice
1/3 cup sugar

For the lemon glaze
1 cup powdered sugar
3-4 tbsp fresh lemon juice


1. Preheat the oven to 350 degrees. Grease the bottom and sides of a 9×5″ loaf pan, dust with flour, and tap out excess.

2. In a medium bowl, whisk together flour, baking powder, and salt.

3. In a large bowl, whisk together the yogurt, sugar, eggs, lemon zest, vanilla, and oil.

4. Slowly add the dry ingredients to the wet. In a separate bowl mix the blueberries with the 1 tbsp of flour and then gently fold them into the mixed batter.

5. Pour the batter into the pan and bake 50-55 minutes, or until cake tester comes out clean.

6. Let bread cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely.

7. While the loaf is cooling, combine the lemon juice and sugar in a saucepan over medium heat. Stir continuously until sugar is dissolved, and then continue cooking for another 3 minutes. Remove from heat and set aside.

8. Use a toothpick to poke holes in the tops and sides of the warm loaf and brush with the lemon syrup. Continue to brush the loaf until all of the syrup is added.

9. To make the lemon glaze, whisk together the powdered sugar and lemon juice and pour over the top of the loaf. Let the lemon glaze harden before serving.

Lemon Blueberry Zucchini Bread with Lemon Glaze

2 cups unbleached all-purpose flour
2 tsp baking powder
1/2 tsp salt
2 eggs
1/2 cup vegetable oil
2/3 cup sugar
1/2 cup buttermilk
Juice of 1 lemon or 2 tbsp lemon juice
Zest of 1 lemon
1 cup grated zucchini
1/2 to 1 cup of blueberries
1 cup powdered sugar
Juice of 1 lemon or 2 tbsp lemon juice

Blueberry Crumb Cake

For cake:
•2 cups blueberries, washed PLUS 2 Tbsp flour
•1.5 cups cake flour
•1 tsp baking powder
•1/2 tsp baking soda
•1/4 tsp salt
•1/4 tsp cinnamon
•1/2 cup sugar
•1 tsp lemon zest
•6 Tbsp unsalted butter, room temperature cut into large pieces
•2 eggs, room temperature
•1 tsp vanilla
•1/4 cup buttermilk

For Crumb Topping:
•1/3 cup brown sugar, packed
•1/3 cup granulated sugar, packed
•1 tsp cinnamon
•1/8 tsp salt
•8 Tbsp unsalted butter, melted
•1-1/3 cup cake flour

Gluten Free Kirsch Soaked Rhubarb and Blueberry Tart with Almond and Amaranth Pastry

For the pastry:
1/2 cup almonds
1/2 cup amaranth flour, sifted
8 tablespoons gluten-free flour, sifted
1/2 cup almond meal
3 tablespoons golden or regular caster sugar
1 free-range egg
Cold water

For the filling:
2 bunches rhubarb (about 8-10 stalks)
1/3 cup Kirsch Liqueur, plus 2 tablespoons extra
2 tablespoons caster (superfine) sugar, plus 1 teaspoon extra
1/3 cup tablespoon water
2 punnets fresh blueberries
100% Maple syrup

To serve:
Whipped cream or natural yoghurt
Flaked almonds, toasted in the oven for 10 minutes until golden
Icing sugar

Lemon Ricotta Thyme Pancakes with Blueberry Sauce

1 1/2 cups flour
1/2 cup cornmeal
2 Tablespoons Dixie Crystals sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
3/4 teaspoon salt
1 Tablespoon fresh thyme leaves
2 eggs
1 1/4 cups milk
1/2 cup Sargento whole milk ricotta cheese
2 Tablespoons melted butter
1 Tablespoon honey
1 teaspoon lemon zest
1 cup blueberries

Blueberry Sauce:
2 cups fresh blueberries
1 cup blueberry jam
Zest and juice of one lemon

Lemon-Blueberry Paleo Muffins

Muffins Mix:
2 cups of almond flour
1 tbs. of coconut flour
1/2 tsp. of baking soda
1/2 tsp. of cinnamon
Pinch of salt
Juice and zest of 1 lemon
1/3 cup raw honey
1/3 cup coconut milk, full-fat
1/3 cup coconut oil
1 tsp. of vanilla
1/2 cup of fresh whole blueberries

Sweet Lemon Sprinkles:
2 tbs. of coconut sugar
1/2 tsp. of lemon juice

Blueberry Goat Cheese Coconut Ice Cream

32 oz coconut milk
3/4 cup sugar
2 cups blueberries
2 Tbsp arrowroot or cornstarch
1/2 cup water
4 oz goat cheese

Combine the coconut milk and sugar in a food processor or blender. Chill mixture in the refrigerator until cold, at least 30 minutes.

In a small sauce pan, combine the blueberries, cornstarch or arrowroot and water. Turn on medium high heat and stir until mixture thickens, about 5 minutes. Set aside.

Churn chilled coconut milk mixture in your ice cream maker for 15-20 minutes, following your ice cream makers instructions. With a non-metal utensil, such as a silicone spatula, scoop out the semi-frozen mixture. Layer with the blueberry mixture and spread goat cheese throughout each layer. Freeze for 4-6 hours.

Blueberry Sweet Rolls with Lemon Glaze

2 and 3/4 cup all-purpose flour
3 Tablespoons granulated sugar
1 teaspoon salt
1 package Red Star Platinum Yeast (1 packet = 2 and 1/4 teaspoons)
1/2 cup water
1/4 cup milk (cow’s milk – I used skim)
2 and 1/2 Tablespoons unsalted butter
1 large egg

1 and 1/3 cup frozen* blueberries, not thawed
1/4 cup granulated sugar
1 teaspoon cornstarch

Sweet Lemon Glaze
Juice from 1 large lemon*
1 cup powdered sugar (or more)
1-2 Tablespoons half-and-half (or heavy cream or milk)

Blueberry Bars with Lemon Thyme Shortbread Crust

Bottom Shortbread Cookie Crust:

1/2 cup (2 oz) confectioners’ sugar
1 1/2 cups (7 1/2 oz) unbleached all-purpose flour (measured with scoop and sweep)
3/4 cup (6 oz) unsalted butter
pinch salt
1 teaspoon lemon thyme, finely chopped (optional) – my kids didn’t notice it and it makes it more interesting for us adults. You can add more if you love the taste of thyme.

Blueberry Filling:

6 cups fresh or frozen blueberries
1 tablespoon fresh ginger, finely chopped
1/2 cup sugar
2 tablespoons cornstarch

Cream Cheese Dough for Lattice Top Crust:

8 ounces cream cheese
1/2 cup (4 oz) unsalted butter
1/2 cup (2 oz) confectioner’s sugar
2 cups (9 oz) unbleached all-purpose flour (measured with spoon and sweep)
Egg wash for top crust (1 egg mixed with 1 tablespoon water)
Sugar to sprinkle on top crust

Orange Glazed Blueberry Doughnuts

Yield: ~21 doughnuts.

2 cups cake flour (or 1 3/4 cup all-purpose flour + 1/4 cup cornstarch)
3/4 cup sugar
2 tsp baking powder
1 tsp kosher salt
1 tsp orange zest
3/4 cup low-fat buttermilk, at room temperature
2 eggs, lightly beaten, at room temperature
2 Tbsp unsweetened applesauce
1 tsp vanilla extract
1/2 cup blueberries, halved

Orange Glaze:
1 1/2 cups powdered sugar
1 Tbsp whole milk
1 Tbsp freshly squeezed orange juice + more to thin out, if desired
1/2 tsp vanilla extract


Sift the cake flour, sugar, baking powder and salt into a large bowl. Mix. Add in the orange zest and mix it in.

Pour in the buttermilk and add in the eggs, butter and vanilla extract. Gently mix the ingredients together. Be careful not to over-mix the batter. Fold in the halved blueberries carefully.

Lightly grease a doughnut pan with non-stick cooking spray. Carefully spoon the batter into the doughnut pan. You want to fill each one up 1/2 of the way. Bake the doughnuts at 400 F for 8-9 minutes.

While the doughnuts are baking, make the glaze.

Put the powdered sugar in a large bowl. Add in the orange juice, milk and vanilla extract. Whisk to combine. If the glaze is too thick, add additional orange juice or milk, 1/2 teaspoon at a time until desired consistency is reached.

Once the doughnut are done baking, let them cool in the doughnut pan for 4 minutes. Then remove them from the pan.

Dip one side of each doughnut in the glaze. Set the doughnuts on top of a cooling rack with a baking sheet underneath. Allow the glaze on the doughnuts to dry and serve immediately.