Lemon Blueberry Cupcakes

Yield: about 16 cupcakes

 

Ingredients

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

 

Directions

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

Ingredients

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

Directions

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

Ingredients
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

Directions
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

Ingredients

 

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

 

 

 

 

 

 

Directions

 

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

Ingredients

 

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

 

 

 

 

 

 

Directions

 

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

 

Ingredients

 

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

 

 

 

 

 

 

Directions

 

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

Ingredients

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)

Directions

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

 

Ingredients

 

 

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

 

 

 

 

 

 

Directions

 

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.

 

 

 

Ingredients

 

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

 

 

 

 

 

Directions

 

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

 

Ingredients

 

Crust
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
Filling
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

 

 

 

 

Directions

 

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

 

Ingredients:

 

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

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.

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

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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.