Lemon Blueberry Bread

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Ingredients

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

Directions

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
LEMON GLAZE
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

Rolls
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

Filling
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

Directions:

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.

Vegan Two-Bite Blueberry Cheesecake

2 cups raw cashews
2 cans full-fate coconut milk
3/4 cup maple syrup
1 vanilla bean
3/4 cup finely crushed graham crackers
3 tablespoons organic sugar or 2 tablespoons raw honey
3 tablespoon Earth Balance butter, melted
2 cups fresh blueberries
pinch cardamon
zest of 1 lemon

One day before serving, pour the cashews and coconut milk into a bowl. Scrap vanilla bean seed into the bowl. Cover and place in fridge overnight. Pour cashew mixture into a Vitamix blender. Add 1/2 cup of maple syrup. Blend until smooth an fluffy.

In a small bowl, combine graham crackers, sugar, and melted Earth Balance. Spoon graham cracker mixture into the bottom of small serving bowls (the plastic ones seen in my photos were purchased from Party America). Place a dollop of cashew-coconut milk mixture on top.

In a small pot, heat together blueberries, remaining maple syrup, cardamom, and lemon zest just until berries are hot enough to start bursting. Allow to cool before spooning on top of cheesecake. Garnish with a few fresh berries and mint, if desired.

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Blueberry Cream Cheese Oat Bars

1 1/2 cups quick-cooking oats
1/2 cup all-purpose flour
1/2 cup dark or light brown sugar, packed
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon cinnamon
6 tablespoons unsalted butter, melted
1/4 cup chopped walnuts or pecans

Blueberry Filling:

1 2/3 cup frozen blueberries
3 tablespoons granulated sugar
2 teaspoons cornstarch
2-3 teaspoons lemon juice

Cream Cheese Filling:

8 ounces 1/3 less fat cream cheese, softened
½ cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
Pinch salt

Crème Fraîche Cheesecake with Lemon-Blueberry Compote

For the Crème Fraîche Cheesecake:
1 1/2 cups cream cheese, room temperature
1/2 cup fresh goat cheese, room temperature
1/2 cup sugar
1 1/2 cups crème fraîche
1 teaspoon vanilla extract
1/4 teaspoon black pepper
4 large eggs

For the Lemon-Blueberry Compote:
2 1/2 cups fresh blueberries
1/3 cup sugar
1 tablespoon lemon zest
2 tablespoons lemon juice
1/4 cup water

For the Crème Fraîche Cheesecake:
Preheat oven to 325 degrees. Wrap the bottom of a 9-inch springform pan with foil and place on a baking sheet.

Using stand mixer, beat the cream cheese and goat cheese until very smooth. Add the sugar and continue beating until no lumps remain. Beat in the crème fraîche, vanilla and pepper. Beat in the eggs one at a time, scraping down the sides of the bowl between additions, and beat until combined.

Pour the mixture into the pan and bake for 10 minutes, then reduce the temperature to 250 degrees and bake until the cake is just set (it will still wobble a little in the middle), 45 to 60 minutes. Transfer the pan to a wire rack to cool completely.

Run a knife around the edge of the pan to loosen the cake from the pan before unmolding. Refrigerate until ready to serve.

For the Lemon-Blueberry Compote:
Combine 1 1/2 cups blueberries, sugar, lemon zest, lemon juice and 1/4 cup water in heavy small saucepan. Simmer over medium heat until berries burst, stirring often, about 10 minutes. Add remaining 1 cup berries. Cook until compote coats spoon, stirring often, about 8 minutes. (Can be made 3 days ahead. Cover and chill.)

Blueberry Granola Breakfast Popsicles

Ingredients

2 cups almond milk or other non-dairy milk
1 banana, frozen
1 teaspoon vanilla
1 tablespoon maple syrup
1/2 cup blueberries, fresh or frozen
1/3 cup granola, any variety

Instructions

Blend together almond milk, vanilla, maple syrup and banana in the bowl of a blender or food processor. Fold or stir in granola and blueberries. I chose not to blend the granola and blueberries in in order to maintain the chunks of the goodness.
Pour into popsicle molds, make sure not to overfill. Freeze for at least 2 hours.
Depending on your popsicle mold, you may need to run warm water over the mold for a few seconds until the popsicles easily slide out. Store in a sealed bag in the freezer for up to 2 weeks.

Blueberry Key Lime Tea Cakes

Makes 24 muffin size tea cakes.

Ingredients:

2 cups Jeanne’s gluten free flour mix (or cake flour)
2 teaspoons baking powder
1 teaspoon salt
1 cup whole milk
2 teaspoons vanilla extract
zest and juice of 6 Key limes (or 1 lime)
1 cup (2 sticks – 8 oz) unsalted butter, at room temperature
1 cups coconut sugar (or brown sugar)
4 large eggs
2 cups blueberries

Directions:

Preheat the oven to 350F and line the inside of 24 muffin cups with cupcake or muffin liners. Grease with some melted butter or cooking spray. Set aside.
In a large bowl, combine the flour, baking powder and salt. Reserve.
In another large bowl or container, combine the milk, vanilla extracts, zest and juice from the Key limes (the milk will curdle but do not worry – it’s normal).
In the bowl of an electric mixer fitted with the paddle attachment, mix the butter and coconut sugar until smooth and creamy (medium high for about 3 minutes). Beat in the eggs, on slow speed, one at a time until everything looks well combined. The mixture won’t be smooth but make sure all the eggs look mixed in.
On low speed, beat in the flour mixture alternately with milk mixture in 3 additions, just until the batter comes together. Fold in blueberries with a spatula and give the batter another 10-12 strokes to finish mixing it all together. Divide the batter equally among the muffin tins.
Bake for about 25 minutes or until a knife inserted near the center comes out free of raw batter.

Baked Blueberry Donuts with Orange Glaze

For the donuts:

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 (I used canola oil – the applesauce I had in the fridge had gone fuzzy. Ewwww!)
1 tsp vanilla extract
1/2 cup frozen blueberries (no need to thaw!)

For the 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

DIRECTIONS:

Preheat oven to 400 degrees.
Sift the flour, sugar, baking powder and salt into a large bowl and whisk together. Add the orange zest and mix it in.
Add the buttermilk, eggs, applesauce or oil and vanilla extract. Gently mix until just combined, do not over-mix. Fold in blueberries
Lightly grease a donut pan with non-stick spray. Spoon the batter into each cup, filling about half way. Bake 8-9 minutes or until the donuts spring back when lightly touched.
To make the glaze, combine powdered sugar, milk, orange juice and vanilla in a bowl. Add additional orange juice or milk, 1/2 teaspoon at a time until desired consistency is reached.
Let the donuts cool in the pan for about 4 minutes. Then remove from pan to a wire rack to cool completely
Dip one side of each doughnut in the glaze. Place on the wire rack and let the excess drip away. Allow the glaze to dry and serve immediately. Yield: about 21 doughnuts.

Lemon-Blueberry Cheesecake Bars

Ingredients

Crust:
9 graham cracker rectangles
2 tablespoons granulated sugar
1 teaspoon grated lemon peel
1/4 cup butter, melted

Filling:
2 packages (8 oz each) cream cheese, softened
2 eggs
2 tablespoons grated lemon peel
1/4 cup fresh lemon juice
1/2 cup granulated sugar
1 1/2 cups fresh blueberries or Cascadian Farm® organic frozen blueberries (thawed) (from 8-oz bag)

Streusel Topping:
1 cup packed brown sugar
3/4 cup Gold Medal® all-purpose flour
6 tablespoons cold unsalted butter

Instructions

Heat oven to 325°F. Spray 8- or 9-inch square pan with cooking spray.
In food processor, place graham crackers, 2 tablespoons granulated sugar and 1 teaspoon lemon peel. Cover; process with on-and-off pulses until crumbs form. Add melted butter. Cover; process with 3 to 4 pulses until incorporated. Press mixture evenly in bottom of pan. Bake 10 minutes. Cool.
Meanwhile, wipe food processor with paper towel. Add cream cheese, eggs, 2 tablespoons lemon peel, the lemon juice and 1/2 cup granulated sugar. Cover; process until smooth. Pour filling over crust. Top with blueberries.
In medium bowl, mix topping ingredients with fork or fingers until crumbly. Sprinkle over filling.
Bake 35 to 40 minutes or until topping is lightly browned and center is almost set (center should jiggle only slightly when moved). Cool 1 hour on cooling rack. Refrigerate about 2 hours or until chilled. Cut into 3 rows by 3 rows. Store in refrigerator.

Slow-Cooker Blueberry-Plum Butter

Ingredients

5 pints of blueberries
4 large plums
2 cups organic golden cane sugar
zest and juice of one organic lemon

Instructions

Spread blueberries on a tray or baking sheet and check over quickly for large stems, leaves or bugs.
Wash blueberries and plums and drain well. Cut plums in half and remove pit.
Combine fruit in a food processor and blend until it is a smooth puree. You should have about 8 cups of puree.
Add puree to a slow-cooker, cover and turn to high. After one hour (set a timer!), stir the butter and leave the lid open a crack for the remainder of the cooking time. This will allow for the steam to escape and the butter to reduce and thicken.
Cook the butter for 4-5 hours on high or 6-8 on low. Times WILL vary with different slow-cooker brands. Be sure to stir the fruit butter once an hour or so.
In the final hour of cooking, add the sugar, lemon zest, and lemon juice. Stir well, and bring to prepare your jars and water bath for canning.
Fill a canning pot with 6 half-pint jars or 3-pint jars. Bring to a boil and boil for 10 minutes to sterilize the jars.
Place rings and lids in a small sauce pot, cover with water, and bring to a simmer.
Once blueberry butter is the consistency of ketchup, it is ready to can.If you want it super smooth, like baby food, you can puree it again with an immersion blender. If not, your butter is ready to can.
Working with one jar at a time, remove jars from canner and fill with butter. Wipe the rims with a clean cloth, place a lid and a ring on the top, and return to the canner.
Bring canner back up to a boil and process jars for 10 minutes. Carefully remove jars and allow to cool on the counter overnight.
Check that all the jars have sealed, then store in a cool place for up to 6 months.

Blueberry Mint Agua Fresca

Yield: 7 cups of agua fresca

Ingredients

10 ounces fresh Blueberries
1 handful fresh Mint Leaves
Honey to taste (about 60 grams), or use your favorite natural sweetener
Juice from 1 lemon
6 cups Cold Water
Optional
Extra Mint Sprigs for garnish
Edible Flowers

Method

Bring blueberries to a boil with 1 cup of water. Reduce to a simmer. Mash them on the side of the pan with the back of a spoon so they burst open. Add the lemon juice and mint leaves. Simmer for another 5 minutes. With a fine mesh sieve, strain juice into a bowl. Discard solids. Combine with 6 cups cold water. Add honey to taste and refrigerate until cold. Serve with lots of ice.

Red, White and Blueberry Trifle

Servings: 14

Ingredients:

10 oz angel food cake, cut into 1-inch cubes*
2 pints strawberries, sliced
2 pints blueberries

For the cream filling:
6 tbsp fat-free sweetened condensed milk (I used Borden Eagle)
1 1/2 cups cold water
1 package sugar-free white chocolate instant pudding mix
12 oz fat-free frozen whipped topping, thawed

Directions:

Whisk the condensed milk and water in a bowl. Whisk in the pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set; fold in the whipped topping.

Arrange half of the cake in the bottom of a 14-cup trifle dish. Sprinkle evenly with a layer of blueberries. Spread half of the cream mixture over the blueberries and gently spread (I piped it using a plastic bag and cut the corner off). Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then add more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a pretty pattern. Cover and refrigerate at least one 1 hour.

Apple Blueberry Pie Bars

Ingredients

Filling
3 cups (390 grams) blueberries, fresh or frozen (not thawed)
1/2 cup (100 grams) granulated sugar
1/4 cup (60 ml) orange juice
4 teaspoons cornstarch
1 large Granny Smith apple, peeled and sliced

Crust + Topping
1 and 1/2 cups (190 grams) white whole wheat flour (or mixture of whole wheat and all-purpose)
1 cup (80 grams) whole rolled oats (or quick oats)
1/2 cup (100 grams) granulated sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
10 Tablespoons (150 grams) butter, melted

Fresh Blueberry Pudding Cake

2 cups fresh blueberries (You can make this using all kinds of berries)
1 tablespoon lemon juice
1 1/2 cups all-purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
3 tablespoons cooking oil (I used Canola)
2 teaspoons vanilla extract
1 teaspoon cinnamon
1 cup sugar
1 cup evaporated milk (could use regular milk)

Topping:
1 tablespoon cornstarch
1/4 cup sugar
1 cup boiling water

Blueberry Compote

18 ounces fresh blueberries
1/4 cup sugar
Grated zest and juice of 1 lemon
1/4 cup coarsely chopped fresh mint leaves (optional)

HOTCAKES
1 cup fresh ricotta cheese
4 large eggs, separated
3/4 cup buttermilk, shaken
1 cup all-purpose flour
1 1/2 teaspoons baking powder
Pinch of salt
1/4 cup sugar
1/2 cup fresh blueberries
About 3 tablespoons unsalted butter
Butter, for serving

1. To make the blueberry compote: Combine the blueberries, sugar, lemon zest, and 2 tablespoons of the lemon juice in a medium saucepan over medium heat and cook for 2 minutes, or until the sugar dissolves. (Don’t let the berries cook too long or they will become mushy and lose their beautiful shape.) Remove from the heat. Gently stir in the chopped mint if using. Keep warm.

2. To make the hotcakes: Whisk the ricotta and the egg yolks together in a large bowl; then whisk in the buttermilk. Sift the flour, baking powder, and salt into the ricotta mixture. Stir with a whisk until just combined.

3. Using an electric mixer, beat the egg whites and sugar in a large bowl until stiff peaks form. Using a large rubber spatula, gently fold the egg whites through the batter in 2 batches. Gently fold the fresh blueberries into the batter.

4. Melt some butter on a hot griddle pan over medium-low heat. Ladle the batter onto the griddle (you should be able to fit 3 hotcakes at a time) and cook for about 3 minutes per side, or until the hotcakes puff, become golden brown, and are just cooked through.

5. Transfer the hotcakes to plates. Spoon the warm blueberry compote over the hotcakes, and then top with a dollop of butter. Serve immediately.

Blueberry Banana Cream Pie

6 ounces cream cheese, softened (I used reduced fat)
1 can (14 ounces) sweetened condensed milk
3/4 cup cold water
1 package (3.4 ounces) instant vanilla pudding mix
1 cup heavy whipping cream, whipped (just whipped, DO NOT add any thing else to it)
2 medium bananas, cut into 1/4-inch slices
2 teaspoons lemon juice
1 cup fresh blueberries
1 prepared Nilla wafer crust
additional blueberries for garnish, optional