Celebrate National Blueberry Month with blueberry recipes every week in July. But don’t limit blueberries to just July. Blueberries are scientifically known to be one the healthiest foods we have. So pack a powerful punch with these Healthy Blueberry Scones and Blueberry Loaf Bread.
LEMON-BLUEBERRY SCONES
1 1/4 cups whole grain pastry flour
1 cup ground whole oats
1/2 cup nonfat dry milk
2 tbsp ground flaxseedp>
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 cup low-fat yogurt
1/4 cup honey
2 tbsp canola oil
2 tbsp lemon juice
1 tsp lemon zest
1 cup blueberries
Preheat oven to 400 degrees. Coat a baking sheet lightly with nonstick cooking spray; set aside.
In a large bowl, whisk together the flour, oats, milk, flaxseed, baking powder, baking soda, salt, and salt. In a small bowl, stir together the yogurt, honey, oil, lemon juice and lemon zest. Make a well in the center of the flour mixture and stir in the yogurt mixture. Add the blueberries and stir just until combined. Drop 1/4 cup batter onto prepared baking sheet to make 10 scones. Bake at 400 degrees 12 to 15 minutes or until light browned and firm.
Per scone: 260 calories, 40 g carbs 15 g protein, 5 g fat (0 saturated)
BLUEBERRY LOAF
1 cup all-purpose flour
3/4 cup whole wheat flour
1/2 cup shreds of wheat bran cereal
2 tbsps + 2 tsps Splenda Brown Sugar Blend
2 tsps baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsweetened orange juice
1 egg
1 tbsp vegetable oil
1 cup fresh blueberries
vegetable oil spray
Preheat oven to 350 degrees. Spray an 8 1/2 x 4 1/2 x 3-inch loaf pan with the vegetable oil spray; set aside.
Combine all-purpose flour, whole wheat flour, Splenda, wheat bran cereal, baking powder, baking soda, and salt in a medium bowl. Stir the mixture until well combined. Set aside.
In a large bowl, combine orange juice, egg, and oil. Beat this mixture at medium speed of an electric mixer until well blended. Gradually add in the flour mixture, stirring just until moistened. Gently fold in the blueberries. Spoon the batter into the prepared pan. Bake at 350 degrees for 50 minutes or until a wooden toothpick inserted in the center comes out clean. Cool in the pan for 10 minutes then remove from the pan and finish cooling on a wire rack.
16 slices at 85 calories, 15 g carbs, 2 g protein per slice
Enjoy!
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Help answer the question about blueberry
How long does it take a blueberry/ raspberry bush to produce fruit?I just got 2 of those small fruit plants that you can get at Lowe's or Wal-mart… and the container said that they are one year old. The blueberry bush is maybe 1 foot tall, and the raspberry maybe 6 inches. I live in Southern New England. when will it produce fruit!? Thanks!
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The ingredients for many baked items are very similar. Blueberry muffins, blueberry scones, blueberry coffeecake, blueberry pancakes, etc. will all have flour, baking powder and/or baking soda, sugar, salt, and a combination of different liquids such as oil, milk, cream, sour cream, buttermilk, etc. It's the amount of each of these ingredients that determines the texture, denseness and mouth-feel of the baked product.
So to answer your question, yes, you can probably use a blueberry muffin mix to make a cake, however, you will need to find a recipe for some kind of a blueberry cake to see what might be missing from the muffin mix that would be needed to make it into a cake mix.
The only other suggestion I have is to maybe find a blueberry pound cake box mix, and make cupcakes out of it. I'm sure your daughter would love this just as much. Happy birthday to the little one!
Depends upon whether you want a high-bush or low-bush blueberry, Vaccinium. My favorite is the Top hat blueberry and it is a low bush…only gets 18-24 inches tall and it can really put out the blueberries. If you are interested in container blueberries the Top Hat is a real winner: http://www.naturehills.com/product/top_hat_blueberry.aspx.
For a high-bush plant that is very sweet and great producer try Duke, it produces a large sweet berry. http://www.naturehills.com/product/duke_blueberry.aspx
Jams are made from crushed or ground, whole fruit and usually have a thick consistency due to high pectin content.
Conserves are jams made from a mixture of fruits. They usually contain citrus fruit, nuts, and raisins.
dingleberries ????
BLUEBERRY BREAD
1 pkg yeast
3 cups bread flour
1/2 tsp salt
2 tbsp sugar
4 tsp applesauce, unsweetened
16 oz. frozen blueberries, thawed and drained (reserve liquid)
1/4 cup reserved juice
1/4 cup water (90F degrees)
Add ingredients in order listed or as recommended in your user manual.
Put berries in with dry ingredients or when machine beeps or first kneading cycle has completed.
SOUPER STRATA SALAD
1 (11 oz.) can condensed tomato bisque soup
1/2 c. vinegar
1/2 c. salad oil
1 tbsp. sugar
1 tbsp. Dijon style mustard
1 1/2 tsp. Worcestershire sauce
1 med. head torn lettuce (6 c.)
2 (6 3/4 oz.) cans chunk style ham, drained and flaked (or use chicken or turkey)
1 (4 oz.) pkg. shredded Mozzarella cheese
1 (4 1/2 oz.) jar sliced mushrooms, drained
2 c. croutons
In a screw top jar, combine tomato bisque soup, vinegar, salad oil, sugar, Dijon style mustard and Worcestershire sauce. Cover jar and shake well.
In large salad bowl layer half of the lettuce, half of the ham, half of cheese, half of mushrooms and half of croutons. Repeat layers. Drizzle some soup mixture atop salad and toss. Pass remaining soup mixture. 6 servings.
SOUPER SALAD BROCCOLI CHEESE SOUP
1 qt. water
1 sm. onion, chopped
1 box chopped broccoli (or 1 lb. fresh)
1 oz. consomme or beef bouillon base (dry)
1 1/2 sticks butter
1 1/2 c. flour
1/4 tsp. garlic powder
1/4 tsp. white pepper
Seasoning salt to taste
Cayenne pepper to taste
2 lbs. Cheddar and or American cheese, cubed
1 qt. milk
1/8 can beer
Hope this helps!!
Oh…I like Janis' answer! You may also try ground flax seed one time to see how it tastes.
Mash your banana and add that and the blueberries into the wet mix, cook as you would any other way. I make these all the time, they're awesome
Use more cornstarch.
This recipe was given to me by my mom. I have taken it to many potlucks and always leave with an empty pan.
Blueberry Delight
2 cups graham cracker crumbs
1/2 cup sifted powdered sugar
1 cup finely chopped pecans
1/2 cup butter or margarine, melted
1 (8 ounce) package cream cheese, softened
1 cup sugar
2 large eggs
2 tablespoons lemon juice
1 (21 ounce) can blueberry pie filling
1 (12 ounce) container frozen whipped topping, thawed
Combine first 3 ingredients; add butter, stirring well.
Press into a greased oblong pan.
Beat cream cheese at medium speed with an electric mixer until smooth.
Add 1 c.
sugar, eggs, and lemon juice, mixing until smooth.
Spread over crust.
Bake at 350 degrees for 25 minutes or until set; cool completely.
Spread pie filling over cream cheese mixture; spread whipped topping over filling.
Cover and chill several hours.