Tag Archives: blueberry

Blueberry Compote

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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

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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

Baked Blueberry Cupcakes

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Yield: 12 cupcakes

Ingredients:

1 cup sugar
1/2 cup (113g) unsalted butter
2 eggs
2 teaspoons vanilla extract
1 3/4 cups flour
1 1/4 teaspoon baking powder
1/4 teaspoon salt
1 1/2 cups fresh blueberries
2-3 tablespoons milk

Directions:

1. Turn on your oven to 180 ˚ C. Wash the blueberries in water. Ensure that none of them got the stalk

2. Cover a baking sheet with parchment paper and arrange the blueberries. Take the oven for 10-15 minutes. Watch: remove them as they begin to burst and release their liquid. Reserve.

3. Sift the flour, baking powder and salt. Reserve.

4. Beat the butter and sugar for 3 minutes until it is pale and fluffy.

5. Add the eggs, one by one, and then the vanilla extract.

6. Add dry ingredients all at once and beat with careful not to splash flour around the kitchen.

7. Mix the blueberries, shell and all. Beat until it is well incorporated, but not too much or the dough will be tough.

8. Add a tablespoon of milk and beat first. See the dough consistency: if you feel too dense, add another tablespoon of milk. The ideal is a consistency of lava volcano, you know?

9. Bake for 20 minutes or until a toothpick inserted into the center of each comes out clean.

Blueberry and Banana Protein Bar

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Ingredients:

1 cup dry whole grain oatmeal
5 or 6 scoops of protein powder – banana
½ cup dry milk powder
¼ cup fat-free cream cheese
2 egg whites
1 cup blueberries
1½ mashed bananas
¼ cup water
3 tsp canola oil

Directions:

Preheat your oven to 325°F. Then, in a large bowl mix the oatmeal, protein powder, and dry milk. Stir to homogenize mixture. In a second bowl, mix the cream cheese, egg whites, mashed bananas, blueberries, water, and canola oil. Stir batter until well blended and add the protein mixture and stir until even. Spray a 9×9 pan with non-stick cooking spray and evenly spread the batter into the ban. Distribute evenly and bake for 30 to 35 minutes. If you want a little more flavor, you could also spread some peanut butter on the bars after they’ve cooked. Allow to cool for about 10 minutes and cut into bars. Enjoy!

Sugar-Crusted Blueberry Muffins

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Yield: 6 Muffins

Ingredients:

Crumb Topping
2/3 cup all-purpose flour
1/3 cup light-brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon salt
1/4 cup 1/2 stick cold butter, cut up

Muffins
2 cups all-purpose flour
2/3 cup granulated sugar
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 eggs
2/3 cup vegetable oil
1 cup cup fresh blueberries
Confectioners sugar (optional)

Directions:

Heat oven to 350 degrees F. Coat wells of a jumbo muffin pan with nonstick cooking spray.
To make crumb topping: In a medium-size bowl, whisk together flour, light-brown sugar, cinnamon, nutmeg and salt. Work in butter with your fingertips until crumbs are formed. Set aside. .
3) To prepare muffins: In a small bowl, whisk together flour, granulated sugar, baking powder, baking soda and salt. Set aside. In a large bowl, whisk together 1/4 cup water, the eggs and oil. Stir flour mixture into oil mixture just until moistened. Gently fold in berries.
To bake muffins: Divide batter among prepared wells, about 1/2 cup in each. Top batter with reserved crumb topping, dividing equally (about 1/4 cup on each). Bake at 350 degrees F for 33 to 35 minutes. Cool in pans for 10 minutes, then transfer directly to wire rack and continue to cool. Before serving, dust with confectioners sugar, if desired.

Blueberry Pie

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Yield: 8 Servings

Ingredients:

For the pie crust:
2/3 cup cold butter
1 cup icing sugar (confectioners sugar)
2 egg yolks
1 teaspoon vanilla extract
2 cups flour
2 tablespoons milk
pinch of salt

For the filling:
5 cups blueberries
1/2 teaspoon ground cinnamon
3/4 cup sugar
2 tablespoons corn starch

Directions:

Dough ya think we should make a pie crust – In the bowl of your stand mixer cream together the butter and icing sugar until smooth (make sure you start on a low speed or you may find yourself breathing in a lot of sugary air).

Next add the egg yolks, vanilla and salt, then with the mixer on medium speed gradually add in the flour just until the mix starts to look like coarse breadcrumbs.

Finally trickle in just enough milk to make the mix clump together into a more manageable dough. Empty out the dough onto some cling film, wrap up tight in a disc shape and leave in the fridge for about 30 minutes to rest.

Rolling time – Grab the dough out of the fridge and cut it into two equal chunks. Roll out the first into a disc about 4 inches larger in diameter than your pie dish, slightly less than 1/4 in thick. Carefully transfer the dough into the dish and work it into the sides, leaving the excess to just dangle over the edge. Pop the dish into the fridge to rest again while we make the top.

Roll out the remaining dough to a similar thickness to the base and slice into strips about 3/8 in wide. Here’s the fun bit! On a piece of baking parchment, lie alternate strips of dough equally spaced next to each other, leaving about an inch between each strip. You should end up with what looks like a round barcode.

Next taking one of your remaining strips at a time carefully weave under and over the strips on the baking parchment until you have a beautiful lattice top for your pie. I realise there is still the little matter of placing your new creation on top of the pie but we’ll get to that in a bit.

Blueberry-tastic – The pie filling couldn’t be much easier to make. Get a large bowl and add all the filling ingredients in one, give it all a good stir and you are all done.

Construction time – Take your pie dish out of the fridge and fill to the brim with the blueberry mix.

Next comes the slightly difficult life choice about how best to transfer a lattice onto the top of a pie. Some people like to opt for the sliding approach, whipping the baking parchment away as the lattice slips onto the top. But, I’m a big fan of the flip and drop technique, holding the lattice in my hand before flipping it upside down onto the pie – the choice is yours!

Once you have successfully transferred your top, trim and crimp the edges to suit your fancy and apply an egg wash for extra golden goodness.

Bake – Pop the pie in the oven at 200 C ( about 400 F) for about 50 minutes or until golden brown. If the pie looks like it’s getting too much colour early on in the bake, just turn the heat down to about 180 C (360 F) and it should finish baking through without colouring too much more.

Blueberry Muffins

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Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1 egg
1 cup granulated sugar
4 tablespoons unsalted butter, melted and cooled slightly
1 1/4 cups sour cream (I used full-fat)
1/4 teaspoon lemon extract
Zest of 1 large lemon
1 1/2 cups frozen blueberries

Directions:

Preheat the oven to 350 degrees, and line a muffin tin with paper liners.

In a large mixing bowl, whisk together flour, baking powder, and salt. Set aside.

In a medium mixing bowl, vigorously whisk egg for 20 seconds. Pour in sugar, and whisk for 30 seconds. The mixture will be thick. Add the melted butter in 2 additions, and whisk to thoroughly combine. Whisk in the sour cream in 2 additions until combined. Lastly, whisk in the lemon extract and lemon zest.

Add the frozen blueberries to the dry ingredients, and gently toss to coat. Pour the wet ingredients into the dry ingredients, and fold together, just until no large patches of flour remain and the berries are evenly distributed. Don’t overmix!

Spray a cookie scoop with non-stick spray, and evenly divide batter among the prepared muffin cups.

Bake in preheated oven for 25-32 minutes, rotating the pan halfway through baking time. Start checking muffins at 25 minutes. They’re done when a skewer inserted into the center of a muffin comes out clean, and the tops are golden brown. Remove from the oven, and immediately turn out onto a wire rack to cool.

Blueberry buttermilk pancakes with blueberry sauce

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Ingredients

- 2 cups plain flour (or cake flour and omit baking powder)
- 2 large eggs at room temperature
- 2 cups buttermilk
- 1/2 cup caster sugar
- 1.5 tsp baking powder
- 1/4 lemon juice
- 1 tsp vanilla extract
- 2 tbsp unsalted butter and more for the pan, melted and cooled
- 2 cups blueberries (fresh or frozen)
- maple syrup for serving

Instructions

1. Sift flour, baking powder, salt and 1/4 cup sugar in a large bowl.

2. In another bowl, mix together the buttermilk, milk, butter, lemon juice. vanilla extract and eggs. Whisk until eggs have combined into the mixture.

3. Slowly add the wet ingredients to the dry ingredients and mix until just combined.

4. Heat a flat pan or skillet to medium. Grease with melted butter.

5. Pour roughly 1/4 cup of batter slowly into the middle of the pan and smooth out into a round. Drop a few blueberries onto the pancake before it cooks through. Cook pancake for roughly 1-2 minutes or until the surface is bubbly and then flip it over. Cook for further 1-2 minutes. Repeat for remaining batter. (I cheated in this step, I just added the blueberries to my batter in the mixing bowl and scooped the whole lot out…:P) Use up roughly 1.5 cups of blueberries for the pancakes.

6. In a separate pot, heat remaining blueberries (about 1/2 to 1 cup) with 1/4 cup sugar until juicy and heated through. Add a little bit of water if using fresh blueberries.

7. Remember to keep cooked pancakes in a warm place (such as in an oven or cover with a warm damp tea towel. Serve pancakes with blueberry sauce and/or maple syrup.

Blueberry Cheesecake Ice Cream

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Ingredients:

2 cups whole milk
3 cups heavy cream
1 1/2 cups granulated sugar
4 egg yolks
8 oz. cream cheese
6 cups blueberries, fresh or frozen (thawed)

Directions:

Whisk the egg yolks with the sugar. In a saucepan set on medium heat, bring the milk and the cream to boiling point, slowly pour a small amount on the egg yolks to temper. Pour the remaining over the yolks and sugar.
Stir well then pour back in the saucepan and cook over medium low heat until the cream thickens and coats the back of a wooden spoon.
Remove from the heat and whisk in the cream cheese until completely melted and incorporated. Cool to room temperature then cover and refrigerate until cold.
Process in an ice cream maker until it has reached soft-serve stage and almost doubled in size.
Mash blueberries lightly, then mix in with ice cream and place in the freezer to harden, which will take about 2 hours. Serve in bowls or ice cream cones and enjoy!

Blueberry Doughnuts with Lemon and Cream Cheese Glaze

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Yield: 8 doughnuts

Ingredients:

1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup sugar
2 teaspoons lemon zest
3 tablespoons unsalted butter, room temperature
1/2 cup milk
2 tablespoons lemon juice
1 teaspoon vanilla extract
1 egg, beaten
1/2 cup (be generous) blueberries (washed and dried well) + 1 tablespoon flour

Lemon Cream Cheese Glaze
2 ounces cream cheese, softened (cut from an 8 ounce block)
1 1/2 cups confectioner’s sugar
1 teaspoon lemon zest
1-3 tablespoons lemon juice

Directions:

Preheat the oven to 350˚F. Lightly spray a doughnut pan with cooking spray or grease with butter. Set aside.

In a mixing bowl whisk together the flour, baking powder, and salt. In a separate, small bowl rub the lemon zest into the sugar until fragrant. Whisk the lemon-sugar into the flour mixture. Rub the butter into the flour mixture—like you would for making pastry dough—until it resembles a coarse meal.

In a large measuring cup, whisk together the milk and lemon juice and allow to sit for a minute or two—introducing acid to the milk will make it curdle and thicken, that’s okay! (if a recipe calls for buttermilk and you don’t have any, acidulated milk will work in a pinch). Whisk in the vanilla and the egg, to combine well. Pour the milk mixture into the flour mixture and fold to until just combined. Toss the washed and dried blueberries with the 1 tablespoon of flour, shaking off excess, and fold into the batter.

Using either a plastic zip-top bag or a piping bag, fill the bag with the batter, cut a hole at the tip (or corner), large enough to allow a blueberry through, and pipe batter into the prepared pan, about halfway up each doughnut-well. Bake in the center of the oven for 8-10 minutes or until a toothpick inserted into the center of a doughnut comes out clean and the edges are lightly golden. Allow to cool a few minutes in the pan before turning out. Repeat with remaining batter. Allow to cool to room temperature before glazing.

Lemon Cream Cheese Glaze
Using a wooden spoon, beat the cream cheese until creamy (if it’s already soft, this will be a breeze), stir in the confectioner’s sugar until combined, stir in the lemon zest, and begin thinning out the glaze with the lemon juice—beginning with 1 tablespoon and adding more until you reach your desired consistency.

Blueberry Loaf

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Yield: 1 loaf

Ingredients:

1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon salt
3 oz. cream cheese, room temperature
1/2 cup unsalted butter, room temperature
1 1/2 cups white granulated sugar
4 large eggs, room temperature
1 teaspoon pure vanilla extract
1 cup blueberries, fresh or frozen (if using frozen, don’t defrost)

Directions:

Pre-heat oven to 325°F. Grease a 9×5 inch loaf pan.

Whisk together the flour, baking powder, and salt and set aside. In the bowl of your stand mixer with the paddle attachment, beat the cream cheese and butter on medium speed until pale and uniform in texture (3-5 minutes).

With the mixer still running, sprinkle in the sugar a little at a time, and beat until well incorporated, light and fluffy (3-5 minutes). Scrape the sides and bottom of the bowl well. Add the eggs one at a time, beating until well blended before adding the next, and scraping the sides and bottom of the bowl with each incorporation.

Add the flour mixture and vanilla, and mix on low speed until almost incorporated. Use a stiff rubber spatula and mix by hand until the batter is blended and smooth, taking care to scrape the bowl’s bottom and sides. Gently fold in the berries.

Spread the batter evenly in the prepared pan and bake until the cake is golden brown and a toothpick comes out clean, about 60 to 65 minutes if using fresh berries, 75 to 90 minutes if using frozen. Let the cake cool for about 15 minutes and then remove from pan to cool completely on a rack before serving.

Mini Blueberry Tarts

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Yield: 5 Servings

Ingredients:

crust:
1 cup walnuts
1 cup cashews
1/2 cup dates
1/2 cup raisins
1/2 teaspoon himalayan salt

filling:
4 cups organic blueberries
4 tablespoons honey/agave/maple syrup
1/8 teaspoon cinnamon

Directions:

for the crust, process the nuts into a rough flour in your food processor, it might get kind of like a really thick nut butter (mine did). then add the dates, raisins and salt. process until it all sticks together. i couldn’t stop EATING THIS. quickly press the crust into lined cupcake tins before you devour it all. put in the fridge.

to make the filling, mix the honey and cinnamon gently into the blueberries. you could add some vanilla and salt here if you want. then fill the tarts with the blueberries and voila!

Blueberry Tart

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Yield: 6 Servings

Ingredients:

1 recipe tart dough
500 g. blueberries, either fresh or frozen
125 g. crème fraîche
150 g. powdered sugar
2 eggs

Tart Dough
180 g. butter, unsalted and cut into cubes
6 tbsp. water
2 tbsp. sugar
1/4 tsp. salt
2 tbsp. vegetable oil
300 g. flour

Directions:

1.Preheat the oven to 180°C. Butter a 25 cm. tart mould, and transfer the dough to the mould, and press evenly into bottom and up sides. Cool for 15 minutes and prick bottom of dough all over with a fork. Bake for 25 minutes, and reduce oven temperature to 150°C.

2.In a bowl, whisk the crème fraîche, half of the powdered sugar and eggs together.

3.In a saucepan, cook the blueberries with the remaining powdered sugar for 5 minutes. Fill 2/3 of the tart with the blueberry sauce, and pour the cream mixture on top. Bake for 20 minutes, and serve either warm and tepid.

Tart Dough:
1. Preheat the oven to 210º C.In a medium-sized ovenproof bowl, combine the butter, oil, water, sugar, and salt.Place the bowl in the oven for 15 minutes, until the butter is bubbling and starts to brown just around the edges.

2.When done, remove the bowl from oven, dump in the flour and stir it in quickly, until it comes together and forms a ball which pulls away from the sides of the bowl.Transfer the dough to a 23 cm tart mould (or sixteen 6 cm tartelette moulds).Once the dough is cool enough to handle, pat it into the shell with the heel of your and hand, and use your fingers to press it up the sides of the tart mould. Bake the tart shell in the oven for 15 minutes, or until the dough is golden brown.

Blueberry Smoothie

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Yield: 2-3 Servings

Ingredients:

6oz orange juice
4oz skim milk
2 cups blueberries ( I like to use frozen because they are available year around and make it awesome and cold, without need for extra ice!)
2/3 cup fat free vanilla greek yogurt
I love to put a scoop of protein powder, but it is certainly not needed

Directions:

Put all the ingredients into your blender, set on pulse and then chop/mix. After a minute change to puree for another minute and then you are ready to serve it! If you like your smoothie less thick, add some more orange juice or milk. If it isn’t sweet enough for you, just add a little bit of sugar or whatever sweetener you prefer!

Fruity Summer Sorbets

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Ingredients:

Strawberry Banana
1 1/2 cups frozen strawberries
1 1/2 bananas (fresh)
1/4 cup lemon juice
1/3 cup maple syrup

Pineapple Banana
2 bananas (fresh)
1 1/2 cups frozen pineapple
1/2 cup lemon juice
1/3 cup maple syrup
optional sub: try coconut milk instead of lemon juice for an ultra creamy sorbet (not fat free)

Zippy Wild Blueberry
1 1/2 cups frozen wild blueberries
1/2 cup lemon juice
1/2 cup maple syrup
1 banana (fresh)
optional: 1/2 tsp ginger powder or grated fresh ginger OR dash of cayenne

Spicy Mango
1 1/2 cups frozen mango
1 banana (fresh)
1/3 cup lemon juice
1/2 cup maple syrup
a few dashes of cayenne powder

Directions:

Add all ingredients to a high speed/high quality blender like a Vitamix.

Tip: slightly thaw the frozen fruit so that it easily blends – but is still frosty.

Blend until smooth – do not overblend. You do not want to “melt” the mixture. Keep it as thick and frosty as possible.
Pour into freezer-friendly container.

Tip: A chilled metal container works best. If you can find small metal containers to chill for your sorbet – grab them! Chill until firm. Scoop and serve!

Blueberry Cheesecake Popsicles

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Yield: makes twelve 4 oz. popsicles

Ingredients:

for the cheesecake section
3 cups whole-milk yogurt
3 oz. cream cheese or Neufchatel
3/4 cup crushed graham crackers
1/3 cup honey
2 tablespoons fresh squeezed lemon juice
1 teaspoon vanilla extract

for the blueberry section
2 cups blueberries (frozen or fresh)
3 tablespoons honey
1 tablespoon fresh squeezed lemon juice

Directions:

for the cheesecake section
Dice up the cream cheese into small chunks, and whisk into the yogurt until smooth, though a few cream cheese chunks is fine. Add the graham crackers, honey, lemon juice, and vanilla, and stir.

for the blueberry section
In your blender or food processor, puree the blueberries, honey, and lemon juice.

To assemble the popsicles, spoon 3 tablespoons of the yogurt mixture into Dixie cups and freeze for 30 minutes. Then spoon in 3 tablespoons of the blueberry mixture, insert wooden popsicle sticks, and freeze for another 30 minutes. Then add another 3 tablespoons of the yogurt mixture, being careful not to disturb the popsicle stick, and freeze until the popsicles are cured, at least 4 hours, but preferably overnight.

Blueberry Crumble Coffee Cake

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Ingredients:

for the crumble topping:
1/2 cup brown sugar
1/2 cup flour
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1/4 cup butter, softened
for the cake:
2 cups flour
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup sugar
1/4 cup butter, softened
1 large egg
1 teaspoon vanilla extract
1/2 cup buttermilk
3 cups fresh blueberries

Directions:

Preheat the oven to 375ºF. Grease a 9″ square pan and set aside.
In a medium bowl, combine the first 6 ingredients, mixing together with a fork until crumbly; set aside.
In another medium bowl, stir together the flour, baking powder, salt and cinnamon.
In a large bowl, cream together the remaining butter and sugar. Blend in the egg and vanilla until smooth. Blend in the flour mixture and cream alternately, beginning and ending with the flour (flour, milk, flour, milk, flour). Fold in the bluberries. (The dough is quite stiff, so be patient as you’re folding in the berries! Don’t mush them up!)
Spread the batter into the prepared pan and sprinkle with the crumble topping.
Bake for 50-60 minutes, until a toothpick inserted in the center of the cake comes out clean. Cool, and cut into 9 large squares.

Blueberry Maple Refrigerator Oatmeal

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Ingredients:

1/4 cup uncooked old fashioned rolled oats
1/3 cup skim milk
1/4 cup low-fat Greek yogurt
1-1/2 teaspoons dried chia seeds
2 teaspoons maple syrup (more or less to taste)
1/4 cup blueberries (or enough to fill jar)

Directions:

In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, and maple syrup. Put lid on jar and shake until well combined. Remove lid, add blueberries and stir until mixed throughout. Return lid to jar and refrigerate overnight or up to 2 days. Eat chilled.

Nutritional Info:
215 calories, 4g fat, 48g carbs, 8g fiber, 12g protein

Blueberry Lemon Glazed Doughnuts

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Yield: Makes 12 Doughnuts

Ingredients:

FOR THE DOUGHNUTS:
2 cups Cake Flour

3/4 cup Sugar

2 tsp. Baking Powder

3/4 tsp. Salt

1/2 cup Greek Yogurt, Chobani
3/4 cup Milk
½ tsp. Vanilla Extract
2 eggs, lightly beaten

2 Tbsp. Butter, melted

FOR BLUEBERRY JAM:
1 cup Blueberries
1/2 cup Sugar
1 Tbsp Lemon Juice

FOR THE GLAZE:
1 cup Powdered Sugar
4 Tbsp. Milk
1 tsp Lemon Zest
1/4 Vanilla Bean Scraped of Caviar

Directions:

1. Preheat your oven to 425F.


2. In small saucepan over medium high heat, add blueberries, sugar and lemon juice. Mash blueberries until only a few remain whole. Heat and stir until boiling. Remove from heat and allow to cool and thicken. Set aside.

3. In a large bowl, whisk together flour, sugar, baking powder, and salt.
 Beat in greek yogurt, eggs, vanilla, milk and melted butter until fully incorporated.

4. Spray doughnut pan with non-stick spray, filling each cavity with ¼-1/3 cup doughnut batter. Dollop two to three tsp of blueberry jam on top doughnut batter in each doughnut pan cavity. Using a knife swirl the jam into the doughnut batter. Bake in oven for 9 minutes, or until light golden brown.

5. Allow to cool on wire rack.

6. In small bowl, whisk together powdered sugar, lemon zest, milk and vanilla bean caviar until sugar is dissolved and mixture is runny.
 Pour over each doughnut, or dunk tops of doughnuts into glaze and turn right side up to set. Serve while still slightly warm.

Gluten Free Meyer Lemon and Blueberry Pancakes

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Ingredients:

1 ¾ c gluten free AP flour
3 tbsp coconut sugar
2 tsp baking powder
1 tsp baking soda
¼ tsp salt
¾ c cottage cheese
¾ c greek yogurt
4 egg whites
2 whole eggs
⅓ cup meyer lemon juice
2 tsp vanilla extract
1 ½ cups fresh blueberries
2 tbsp meyer lemon zest, divided
Blueberry sauce
2 cups of frozen blueberries, not thawed
Zest and juice of one meyer lemon
2 tsp arrowroot starch (or cornstarch)
2 tbsp honey
¼ c water

Directions:

1. In a blender combine the egg whites and eggs, cottage cheese, meyer lemon juice and yogurt blend well. In a large bowl whisk together the flour through salt. Pour in the egg mixture into the bowl with the flour mixture, add vanilla extract and 1 tbsp of zest and stir well until thoroughly combined. Let sit for 5-10 min.

2. While the batter is resting make the blueberry sauce. In a small saucepan combine the blueberries, water, honey and zest. Heat over low, until the blueberries start to thaw and release juices, stirring a few times. Once it starts to simmer combine the lemon juice and arrowroot (or corn starch) in a small bowl and add to the simmering blueberries. Stir until the sauce is thickened. Keep warm.

3. Make the pancakes. Preheat a griddle or pan, and melt some butter on it. Fold the fresh blueberries into the batter and scoop out ¼-1/3 c batter ( depending on how big you want the pancakes. ) cook a few minutes and then flip and cook a few min more. You can keep the pancakes warm on a baking sheet in a 200 deg oven or just serve immediately. Top with sauce and more zest.

Blueberry Lemonade Fizz Cocktail

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Ingredients:

1/2 cup fresh blueberries
1 lemon, thinly sliced and seeds removed
4 mint sprigs
4 oz vodka
Italian soda – whatever fruity flavor you like!

Directions:

1. In each of four glasses, divide blueberries, lemon and mint. Add 1 oz vodka to each glass, and stir vigorously to release the flavors. If a couple of blueberries get a bit smashed, that’ll be yummy.

2. Fill glasses to the top with Italian soda and serve.

Lemon Blueberry Drizzle Bread

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Yield: Makes 1 loaf

Ingredients:

1 1/2 cups (7 1/2 oz/235g) all purpose flour, plus 1 teaspoon for blueberries
1 teaspoon baking powder
1/2 teaspoon kosher salt (or slightly less table salt)
1/2 cup (4oz) unsalted butter, room temperature
3/4 cup (6oz/ 185g) granulated sugar
1 tablespoon finely grated lemon zest
3 large eggs
1/2 cup (4fl oz/125ml) whole milk
1 teaspoon pure vanilla extract
1 cup (4oz/125g) fresh blueberries

For the Syrup:
4 tablespoons fresh lemon juice (I used meyer lemons)
4 tablespoons granulated sugar

For the Glaze:
1/2 cup (2oz/60g) confectioners sugar
about 1 tablespoon fresh lemon juice

Directions:

1. Preheat oven to 350 degrees F, and adjust rack to the middle position. Butter and flour a 9-by-5-inch loaf pan.
2. In a small bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the sugar, butter, and lemon zest on medium-high speed until light, about 3 minutes. Add in the eggs one at a time, until each one is incorporated. Add in the milk and vanilla extract, and beat until well blended, about 1 minute. Add the dry ingredients and beat until just incorporated.
4. In a small bowl, toss clean blueberries with the 1 teaspoon of all-purpose flour. Gently fold the blueberries into the batter. Scrape the batter into the prepared loaf pan.
5. Bake until the top is lightly browned and a toothpick inserted comes out clean, about 50 to 55 minutes. (this will depend on the size of your loaf pan). Allow bread to cool in pan for a few minutes then turn onto cooling rack.
6. While the bread is baking, make the lemon syrup. In a small saucepan, measure lemon juice and sugar, and bring to a boil over medium-high heat, until all the sugar is dissolved and the syrup has thickened slightly, about 2 minutes.
7. Using a skewer, poke the top of the bread all over. Don’t be shy, you want all the syrup to go into the cake so it will be nice and moist. Brush the bread generously with the lemon syrup. Allow the bread to cool completely, about 2 to 3 hours.
8. To make the glaze: In a small bowl, mix the confectioners sugar and lemon juice, and whisk to combine. When bread is completely cool, drizzle the top with the glaze.

Lemon Blueberry Yogurt Bread

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Ingredients:

1 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup vanilla yogurt
1 cup sugar
3 large eggs
2 teaspoons grated lemon zest
1/2 cup melted butter
1 1/2 cups blueberries, fresh or frozen, thawed and rinsed
1 Tablespoons flour

Glaze:
1 cup confectioners’ sugar
2 1/2 Tablespoons lemon juice

Directions:

1. Preheat oven to 350F. Grease bottom and sides of 9×5″ loaf pan. In a medium bowl, sift together flour, baking powder and salt, set aside. In a large bowl, whisk together the yogurt, sugar, eggs, butter and lemon zest.

2. Slowly whisk the dry ingredients into the wet ingredients. In a separate bowl, mix the blueberries with 1 Tablespoon flour, then gently fold into batter. Pour batter into loaf pan and bake 50-55 minutes or until a toothpick inserted in the center comes out clean. Let cool in pan for 10 minutes before removing to a wire cooling rack.

3. While the bread is cooling, in a small bowl whisk together the confectioners’ sugar and lemon juice. The mixture should be thick but pourable. Pour lemon glaze over the top of the loaf and let drip down the sides. Let the lemon glaze harden for about 15 minutes before serving.

Freezing Directions:
4. Follow directions above. After the glaze has hardened, wrap in cling wrap, followed by aluminum foil. Label and freeze. TO SERVE: Remove from freezer and thaw on counter for 1 hour before serving. Can be eaten partially frozen as well.

Lemon Blueberry Marble Cake

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Ingredients:

Cake
2 sticks butter, room temperature
2 C granulated sugar
2 tsp grated lemon zest
1 1/2 tsp lemon extract
7 egg whites
3 C cake flour
4 tsp baking power
1/4 tsp salt
1 1/4 C whole milk
1 13 oz. jar blueberry jam with lemon juice

Frosting
1 C granulated sugar
1/4 C water
2 eggs
3 sticks ( 1 1/2 C) butter, room temperature
2 Tbsp freshly squeezed lemon juice
1 Tbsp grated lemon zest

Directions:

Cake
Preheat oven to 350 degrees.

Grease and flour 3 eight inch cake pans and line bottom with wax paper.

Cream together butter, sugar, lemon zest and lemon extract until fluffy.

Add in the egg whites gradually, a couple at a time. Beat well between additions and scrape down sides of bowl.
Mix together in another bowl the flour, baking powder and salt.

Alternating flour and milk, beat the dry ingredients and milk into the butter mixture. Beat on medium speed for one minute to eliminate any lumps.

Set aside 1 cup of batter in a small bowl.

Divide the remaining batter between the three cake pans, smooth top with spatula.

Add 2 1/2 Tbsp jam to the reserved batter and mix well.

Drizzle by the teaspoon over the batter in the pans.

Use a wooden skewer to swirl the blueberry mixture into the lemon batter without mixing it in.

Bake for 25 minutes or until toothpick comes out clean and cake pulls away from the sides.

Let cool for 10-15 minutes and remove from pan onto a wire rack. Cool completely.

Frosting
In a small pan combine the sugar and water. Bring to a boil over medium heat, stir to dissolve sugar.

Continue boiling without stirring. Use a pastry brush and some water to wash down the sides of the pan to remove sugar on the sides of pan. Heat until syrup reaches the soft ball stage or 238 degrees. Immediately remove from heat.

In a large mixer beat the eggs briefly on medium speed.

Slowly add the hot syrup in a thin stream, pouring it down the sides of the bowl. Do not allow it to hit the beaters or may splash.

After all the syrup has been added raise speed to medium high speed and beat until the mixture is fluffy and cooled to body temperature. About 15-20 minutes.

Reduce speed to medium low and gradually add the softened butter 2 – 3 Tbsp at a time, beat well between additions.

Add in lemon juice and zest.

To assemble cake place one layer on cake stand and spread with half the blueberry jam. Place second layer on top and spread with the remaining blueberry jam. Add third layer and frost the cake on top and the sides with buttercream. Garnish with blueberries and lemon slices

Serve and enjoy.