Blueberry Recipes

Blueberry Breakfast Cake

Breakfast cake, coffee cake, blueberry buckle, whatever you want to call it, it’s overflowing with blueberries and absolutely delicious.

Prep: 25min

Total: 70min

Yield: 16

Serving Size: 1 slice

Nutrition Facts: servingSize 1 slice, calories 194 kcal, Carbohydrate 31 g, Protein 2 g, Fat 6 g, Saturated Fat 3 g, Cholesterol 25 mg, Sodium 53 mg, Fiber 1 g, Sugar 16 g

Ingredients:

• 2 cups all-purpose flour (approximately 9 ounces)
• 1/2 cup sugar
• 2 teaspoons baking powder
• 1 large egg (lightly beaten)
• 1/2 cup milk
• 1/4 cup butter or margarine (softened (NOT melted))
• 1 teaspoon grated lemon peel
• 2 cups fresh or frozen blueberries
• 1/3 cup sugar
• 1/4 cup all-purpose flour
• 1/4 cup walnuts (finely chopped )
• 1/2 teaspoon ground cinnamon
• 3 tablespoons cold butter or margarine
• 1/2 cup powdered sugar
• 2 tablespoons milk (more or less to get to a drizzling consistency)

Instruction:

1. Preheat the oven to 350 F and spray or grease a 9-inch square baking pan.
2. In a large bowl, whisk together flour, sugar and baking powder. Cut butter into small pieces. Add egg, milk, butter and lemon peel; mix just until dry ingredients are moistened. You may need to finish mixing with your hands to get all the flour incorporated. the batter will be very thick.
3. Fold in the blueberries. Because the batter is so thick, this may take a few minutes. Spread into a greased 9-in. square baking pan.
4. For topping, combine sugar, flour, walnuts and cinnamon in a mini food processor or bowl. Add butter and process, or cut in if doing by hand, until mixture is crumbly. I like to do this with my fingers so I can tell when it’s ready by touch. Sprinkle over batter. Bake at 350 degrees F for 40-45 minutes or until cake tests done.
5. For drizzle, combine the powdered sugar and milk. If too thick, add a few drops of additional milk at a time until it reaches drizzling consistency. Drizzles over the top of the cake and allow to sit until sugar solidifies.

25 Fresh Blueberry Recipes

This is the best blueberry muffins recipe! The muffins come out tall, fluffy and golden, with an irresistibly sweet fruity flavor.

Prep: 20min

Total: 40min

Yield: 12

Ingredients:

• 1 1/2 cups fresh blueberries
• 2 cups all-purpose flour
• 2/3 cup granulated sugar
• 1 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1 tablespoon baking powder
• 1/2 teaspoon kosher salt
• 2 eggs
• 1/4 cup honey
• 1/2 cup vegetable oil
• 1/2 cup Greek yogurt (or sour cream)
• 1/2 cup milk
• 1 teaspoon apple cider vinegar
• Turbinado sugar, for topping

Instruction:

1. Preheat: Preheat the oven to 400 degrees Fahrenheit. Spray a standard 12-cup muffin tin with cooking spray or add muffin cup papers.
2. Wash and dry the blueberries.
3. Make the batter: In a large bowl, whisk the all-purpose flour, sugar, cinnamon, nutmeg, baking powder, and salt. In a separate medium bowl, whisk the eggs, then whisk in the honey, vegetable oil, yogurt, milk and apple cider vinegar until smooth. Stir the wet ingredients into the dry ingredients with a spatula until a thick, smooth batter forms. Fold the blueberries into the batter with a spatula.
4. Scoop the batter evenly into the muffin cups: the cups will be full to the top, using about a heaping 1/4 cup per muffin. Sprinkle the tops with turbinado sugar (or additional granulated sugar).
5. Bake: Bake the muffins for 18 to 20 minutes, until puffed and golden and a toothpick comes out clean. Cool for 5 minutes in the pan, then transfer to a rack to cool fully, about 1 hour. Eat immediately or they taste even better the next day after storage in a sealed container at room temperature. Store up to 4 days in a sealed container at room temperature, refrigerated up to 1 week or more (allow to come to room temperature before serving), or frozen up to 3 months.

Best Blueberry Recipes: French Fruit Tart (+More Great Ideas!)

Blueberry recipes are always a hit and though they are delicious any time of year, they make particularly wonderful summertime treats! Blueberries make wonderful desserts, quick breads, and appear quite frequently on the breakfast table. Check out all of our favorite blueberry recipes and decide which ones you would like to try next!

Prep: 30min

Total: 120min

Yield: 8

Serving Size: 1 serving

Nutrition Facts: calories 298 kcal, Carbohydrate 39 g, Protein 6 g, Fat 14 g, Saturated Fat 8 g, Trans Fat 1 g, Cholesterol 98 mg, Sodium 71 mg, Fiber 1 g, Sugar 16 g, servingSize 1 serving

Ingredients:

• 1 sweet shortcrust pastry dough ((blind baked per instructions))
• 1 cup milk ((whole milk or 2% milk))
• 1/2 tsp vanilla paste ((or vanilla bean caviar, or vanilla extract))
• 1 large egg
• 1 large egg yolk
• 3 Tbsp sugar
• 2 Tbsp all-purpose flour
• 1 1/2 Tbsp cornstarch
• 2-3 cups assorted fresh seasonal fruit
• 1/8 cup apricot preserves ((warmed and strained))

Instruction:

1. Make the single shortcrust pastry recipe as directed and blind bake for 15 minutes, then remove the weights and bake an additional 10 minutes. Allow the crust to cool completely before assembling the tart.
2. Transfer the pastry cream to a clean bowl and cover with cling film, allowing the plastic wrap to settle onto the surface. Press down on the plastic wrap to adhere it to the entire surface of the pastry cream. This will prevent a ‘skin’ from forming on the creme. Set aside and allow to cool completely.
3. Chill the assembled tart for at least an hour before slicing and serving.

Easy Blueberry Cobbler Recipe

FAQ

What can I do with a lot of blueberries?

1. Blueberry Crisp. …
2. No-Bake Creamy Lemon-Blueberry Pie. …
3. Blueberry Pudding Tart. …
4. Lemon Cornmeal Cake with Crushed Blueberry Sauce. …
5. Blueberry Cream Cheese Squares. …
6. Blueberry Lemon Oatmeal Bars. …
7. Blueberry Streusel Bars with Lemon Cream Filling. …
8. Sweet Corn Blueberry Buttermilk Ice Cream.

What can I do with a handful of blueberries?

1. Put Them In Everything You Bake. …
2. Turn Them Into Soup. …
3. Use Them In Cocktails. …
4. Throw Them Into a Fruit Salsa. …
5. Add Them Into Your Lunch Salad.

What is the best combination with blueberry?

Do blueberries lower cholesterol?