Baked Oatmeal

Blueberry Baked Oatmeal

This naturally sweetened baked oatmeal recipe features blueberries (or any fruit you’d like), wholesome oats, nuts and warming spices. You can bake some now and enjoy oatmeal for the rest of the week! Recipe yields 6 to 8 servings.
Ingredients
⅔ cup roughly chopped pecans
2 cups old-fashioned oats
2 teaspoons ground cinnamon
1 teaspoon baking powder
¾ teaspoon fine-grain sea salt (or ½ teaspoon regular table salt)
¼ teaspoon ground nutmeg
1 ¾ cups milk of choice (almond milk, coconut milk, oat milk or cow’s milk all work)
⅓ cup maple syrup or honey
2 large eggs or flax eggs
3 tablespoons melted unsalted butter or coconut oil, divided
2 teaspoons vanilla extract
12 ounces or 1 pint fresh or frozen blueberries (or 2 ½ cups of your preferred berry/fruit, chopped into ½” pieces if necessary), divided
2 teaspoons raw sugar (optional)
Optional toppings for serving: plain/vanilla yogurt or whipped cream, additional maple syrup or honey for drizzling, and/or additional fresh fruit
Directions
Preheat the oven to 375 degrees. Grease a 9-inch square baking dish. Once the oven has finished preheating, pour the nuts onto a rimmed baking sheet. Toast for 4 to 5 minutes, until fragrant.
In a medium mixing bowl, combine the oats, toasted nuts, cinnamon, baking powder, salt and nutmeg. Whisk to combine.

In a smaller mixing bowl, combine the milk, maple syrup or honey, egg, half of the butter or coconut oil, and vanilla. Whisk until blended. (If you used coconut oil and it solidified in contact with the cold ingredients, briefly microwave the bowl in 30 second increments, just until the coconut oil melts again.)

Reserve about ½ cup of the berries for topping the baked oatmeal, then arrange the remaining berries evenly over the bottom of the baking dish (no need to defrost frozen fruit first). Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats, then gently pat down any dry oats resting on top.

Scatter the remaining berries across the top. Sprinkle some raw sugar on top if you’d like some extra sweetness and crunch.

Bake for 42 to 45 minutes (if using frozen berries, 45 to 50 minutes), until the top is nice and golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted butter on the top before serving.                                                                                                               

Serve as-is or with toppings of your choice. I prefer this baked oatmeal served warm, but it is also good at room temperature or chilled. This oatmeal keeps well in the refrigerator, covered, for 4 to 5 days. If desired, simply reheat individual portions in the microwave before serving.

Red, White, And Blue, Sour Cream Orange Drop Shortcakes With Whipping Cream

Red, White And Blue Sour Cream Orange 

Drop Shortcakes With Whipping Cream

Ingredients:
Shortcakes:
3 cups all-purpose flour
1/3 cup granulated sugar
1 T. baking powder
3/4 tsp. baking soda
3/4 tsp. salt
3/4 cup cold unsalted butter, diced
1 1/2 tsp. orange zest
1 cup sour cream
1 cup milk
Berries and Cream:
2/3 cup granulated sugar,  divided use
4 cups sliced strawberries
4 cups blueberries
2 cups well-chilled heavy cream
1/4 cup powdered sugar
1 tsp. vanilla
Directions:
In a bowl with a potato masher mash 2 cups strawberries with 1/3 cup granulated sugar and stir in remaining sliced strawberries. In another bowls mash the 2 cups blueberries 1/3 cup granulated sugar in the same manner. Let berries stand at room temperature, 4 hours. (Berry mixtures may be made 1 day ahead and chilled, covered. Bring berries to cool room temperature before serving.)

For Shortcakes, preheat oven to 425 degrees and line two baking sheets with parchment paper. In a large bowl whisk together flour, granulated sugar, baking powder, baking soda and salt and then cut or rub in butter until mixture resembles coarse meal. In a small bowl whisk together zest, sour cream and milk. Add to flour mixture. Stir mixture until it just forms a soft and sticky dough.

Drop dough into 12 mounds at 1-inch intervals onto prepared baking sheets. Pat dough down a bit and bake 12 to 15 minutes or until pale golden. Transfer shortcakes to a rack and cool. (Shortcakes may be made 4 hours ahead and kept in airtight containers.)

In a large bowl beat cream with powdered sugar and vanilla until it holds soft peaks. Split shortcakes and set bottoms on serving plates. Spoon strawberry mixture over half the shortcake and blueberries over the other half allowing some to flow onto the plate. Add some whipped cream and place the top of the shortcake on the cream; serve immediately.   Serves 12 

Blueberries, Sheet Cake & Lemon Zabaglione

 

Blueberries, Sheet Cake & Lemon Zabaglione

Wild Ontario blueberries can cause sticker-shock, but their flavour is unbeatable. An ethereally light cake and rich lemony sauce do justice to every dollar spent on those treasures. The sheet cake here is made in a jelly roll pan, but if you don’t have one you can use a 9 x 13-inch (23 x 33-cm) baking pan—add 5 minutes to cooking time if that’s the case. For the yogurt, look for “stirred” on the label.
Ingredients:
Lemon & Olive Oil Sheet Cake
3/4 tsp (4 mL) baking soda
3/4 tsp (4 mL) baking powder
1/2 tsp (2 mL) salt
1/2 cup (125 mL) sugar
Freshly grated zest of 1 large lemon
3/4 cup (175 mL) extra virgin olive oil
3/4 cup (175 mL) stirred yogurt
1 large egg plus 1 egg yolk
1/2 tsp (2 mL) vanilla paste or extract
1 1/2 cups (375 mL) all-purpose flour
1/2 cup (125 mL) medium cornmeal
Lemon Zabaglione Sauce  
6 egg yolks
Finely grated zest of 1 large lemon
2 tbsp (30 mL) lemon juice
2 tbsp (30 mL) limoncello or water
1/3 cup (80 mL) sugar
4 cups (1 L) wild blueberries
Directions:
Preheat oven to 350°F (177°C). Line bottom of a 10 x 15-inch (25 x 28-cm) jelly-roll pan with parchment. Grease sides.

In a medium bowl, whisk together baking soda, baking powder, salt and sugar. Add lemon zest, olive oil, yogurt, egg, egg yolk and vanilla paste. Beat until smooth.

Stir in flour, then cornmeal. Scrape into pan, spread to edges with a spatula and smooth top. Bake until cake is firm to the touch and light golden around edges, 20 minutes. Remove to a rack and let cool. (Cake may be made to this point, covered and kept at room temperature for up to 2 days.)

A couple of hours before you plan to serve dessert, prepare an ice bath in a large bowl. Bring a 2-inch (5-cm) depth of water in a medium saucepan to a gentle boil.

In a separate medium heat-proof bowl, whisk together egg yolks, lemon zest, lemon juice, limoncello (or water) and sugar. Set over boiling water and whisk constantly until doubled in volume and thickened, about 8 minutes. Immediately plunge bottom of bowl into ice bath to stop cooking. Cover and hold at room temperature for up to 2 hours.

Cut cake into eight equal-size rectangles. Arrange on plates and top each with an equal amount of zabaglione sauce and blueberries. 

Serves 8   Serve With a Riesling IceWine

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Blueberry Loaf With Tangy Lemon Glaze

Blueberry Loaf With Tangy Lemon Glaze 

Ingredients:
1½ cups all-purpose flour, plus 1 tablespoon extra 
1 teaspoon baking powder
1/2 teaspoon salt
1/3 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
2 teaspoons lemon zest
2 tablespoons freshly squeezed lemon juice
½ cup milk
1 cup fresh or frozen blueberries

Directions:
Preheat your oven to 350°F (175°C). Grease and flour a 9x5-inch loaf pan.

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

In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy.

Beat in the eggs, one at a time, followed by the lemon zest and lemon juice until well combined.

Gradually add the flour mixture to the wet ingredients, alternating with the milk. Begin and end with the flour mixture, mixing just until combined.

Toss blueberries in 1 tablespoon of flour. (This step prevents blueberries from dropping downwards to bottom of loaf during baking step.) Gently fold in the coated blueberries, being careful not to overmix.

Pour the batter into the prepared loaf pan and smooth the top with a spatula.

Bake for 50-55 minutes, or until a toothpick inserted into the center comes out clean.

Remove from the oven and let the loaf cool in the pan for 10 minutes before transferring it to a wire rack.

Lemon Glaze:

1 cup powdered sugar
2-3 tablespoons freshly squeezed lemon juice
Zest of 1 lemon
Directions for Lemon Glaze:
In a small bowl, whisk together the powdered sugar, lemon zest, and lemon juice until smooth and glossy.

Drizzle the glaze over the cooled Lemon Blueberry Loaf, allowing it to drip down the sides.

Let the glaze set for a few minutes before slicing and serving.

Now that you have the recipe for this delectable Lemon Blueberry Loaf with its tangy Lemon Glaze, it's time to create your own cherished memories. Whether it's enjoyed as a morning treat with a cup of coffee or shared with loved ones during a tea party, this loaf will surely delight and impress.

Mixed Berry Pastries

Mixed Berry Pastries

Ingredients:

1 Tablespoon flour

1 (17 oz) pkg Puff Pastry, thawed

8 oz. cream cheese, softened

Zest and juice of 1 small lemon

1/2 teaspoon vanilla

1 cup blueberries

1 cup raspberries

1 cup blackberries

1 to 2 tablespoons sugar, depending on tartness of berries

2 tablespoons powdered sugar

Directions:

Preheat oven to 400*F

Sprinkle flour on cutting board, lay out puff pastry sheets.  Cut each sheet into four squares then place on a parchment-lined baking sheet.  

Fold the corners of the squares about 1 inch inward toward the center.

Whip the cream cheese, lemon zest and lemon juice and vanilla until combined.  In another bowl, combine berries, then toss with granulated sugar.  Spoon 1 heaping tablespoon cream cheese onto the center of each pastry square.

Bake pastries 15 to 17 minutes or until golden brown.  Remove from oven and let cool 15 minutes.  Top each pastry square with 2 Tablespoons of berries, then sift powdered sugar on top.  

Makes 8 servings

Strawberry Lemonade ~ Oats N Scones

   

Strawberry Lemonade

Oats N Scones

This strawberry lemonade is a playful combination of two of favorite summertime flavors and perfect for all ages. A splash of rum turns it into a really good daiquiri or Jamaican rum punch and adding tequila 
makes a strawberry margarita.
Ingredients:
1 cup strawberries (fresh or frozen) washed, stems removed
1/2 cup sugar
1 cup cold water
2 tablespoons lemon juice, freshly squeezed
4 cups ice
1 cup cold water

Directions:
You will need a saucepan, spoon, blender, strainer, pitcher and four glasses.

Place the first 3 ingredients in a saucepan and bring to a boil. Allow to simmer for 15 minutes.

Remove from the stove and stir in the lemon juice. Cool for 15 minutes.

Pour the liquid into the blender, add 1 cup of cold water and blend until smooth. Place the strainer over the pitcher and pour the liquid through. Add the second cup of cold water to the pitcher and stir.

Add 1 cup of ice to each glass. Pour the lemonade into each glass. Serves 4.

Oats N Sones

Often scones are too sweet and/or too dry. The reduced sugar, adds a hint of salt and uses moisture to create a lighter texture.
Ingredients:
2 cups all-purpose flour
1½ tablespoons baking powder
Pinch of salt
¼ cup sugar
3 ounces cold butter (about ¾ stick)
1 egg
½ cup milk
1 teaspoon vanilla flavoring
Optional:
½ cup blueberries, raspberries or blackberries
½ cup all-purpose flour (for dusting)
1 teaspoon sugar (for sprinkling on top)

You will need a box grater with medium holes, rolling pin, spatula, 2½ inch in diameter cookie cutters and a large cookie sheet lightly greased with butter

Directions:
Preheat oven to 425 F. Combine the first four ingredients in a large bowl.

Grate the cold butter into the bowl with the other ingredients. Rub together with your fingers until the mixture is crumbled.

In a small bowl whisk the egg, milk and vanilla together.

Pour the liquid into the dry crumb mixture. Using a spatula gently mix the ingredients together until a soft dough is formed. If making a fruit scone, add your fruit now and mix in gently.

Dust your clean board or countertop with flour and roll the dough to a ¾-inch thickness.

Using the cookie cutter, cut 8 scones and place 2 inches apart on the cookie sheet. Using the teaspoon of sugar, sprinkle the top of each scone.

Bake for 5 minutes. After 5 minutes turn the tray around and bake for a further 5–7 minutes until nicely browned.

Allow to cool for 10–15 minutes. Enjoy with butter, jam, curd, cream or solo. Makes 8 scones.

Chia Pudding ~ Low Carb Foods

Chia Pudding

 1/4 C of organic black chia seeds  

1/2 C of unsweetened almond milk. 

Stir together with 1/2 T brown sugar Truvia and

1/2 tsp of vanilla.

Into the fridge. Stir up later(3.5 hr) or more. Add more milk if needed, heat in the microwave 1.5 min, and add 

a handful of chopped pecans, and some blueberries!! I love it!!!

Blueberry Coffeecake

    

 Blueberry Coffeecake

Ingredients

Cake:

2 c. flour
1 c. sugar
1 c. milk
1/3 c. butter, softened
1 egg

1 teaspoon vanilla

1/2 teaspoon nutmeg

1 T. baking powder
1 t. salt

1 ½ c. blueberries (I used frozen; thawed slightly)

Streusel Topping:
½ c. chopped walnuts or pecans
1/3 c. brown sugar, packed
¼ c. flour
½ t. cinnamon
1 T. butter, softened

Glaze:
1 c. powdered sugar
2 T. milk
¼ t. vanilla

Directions:
Beat all cake ingredients, except blueberries, in a large bowl on a low speed for 30 seconds. Then beat on medium speed for 2 minutes scraping the bowl occasionally.Grease a 13×9 pan. Spread half the batter in the pan. 

Sprinkle blueberries over batter; then, top with remaining batter. Add Streusel Topping and bake at 350 degrees for 40 minutes. Cool 10 minutes in pan. Can be inverted onto a serving plate or left in pan. Drizzle with Glaze. Makes 16 servings. 

Streusel Topping:
Mix all ingredients together until crumbly. Sprinkle on top of cake.

Glaze

Combine all ingredients; drizzle over top of cake.

Air Fryer Blueberry Muffins

Air Fryer Blueberry Muffins 

King Arthur Bakery Famous

https://www.kingarthurflour.com/recipes/

    famous-department-store-blueberry-muffins-recipe

Yield: 12 servings
Method: Air Fryer

Ingredients:
1/2 cup room temperature butter
1 cup of sugar
2 large eggs
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups flour
1/2 cup milk
2 1/2 cups fresh blueberries
1/4 cup sugar-sprinkled on top

Directions:

Start by creaming the sugar and butter, in a large mixing bowl or mixer.

Then add the eggs, mix well.

Blend in the baking powder, salt, vanilla extract, flour, and milk. Continue to mix after each step. This will be a base for your batter. (It’s great if you want to change it out for blueberries at a later date)
Carefully fold in the blueberries.

Mix well, just don’t over mix.

Fill your muffin tins (you can use liners) or silicone muffin liners. About 2/3 way filled.

Sprinkle a teaspoon of sugar over the top.

1. Set the time for 12 minutes at 320 degrees F.

Let cool slightly, before you remove them from the air fryer.  Plate, serve, and enjoy!

Blueberry-Creme Fraiche Loaf

Blueberry-Crème Fraiche Loaf 

Ingredients:
175g soft butter (3/4 cup plus 1 TB) 
175g golden caster sugar (3/4 cup plus 1 TB; I used turbinado sugar and ran it through the processor) 
3 large eggs 
225g self-raising flour (I used 1½ cups of self rising 

   flour)  To convert all purpose flour to self rising, ( Add 

   1 1/2 cup AP flour w/ 2 1/4 tsp. baking powder and 

   3/4 teaspoon salt.)

1 ½ tsp baking powder 
(I used a pinch of salt) 
2 tsp vanilla extract (if you use lemon zest only use 1 

   tsp of extract) 
142 ml carton soured cream (I used crème fraiche 

   “almost” 5 ounces) 
3 x 125g blueberries (I used almost 1 & ½ cups) 

Cook notes: Since I did not make the frosting that goes with this, instead I opted for a sugar crunch on the top. So halfway thru cooking time I sprinkled raw/coarse sugar on the top for that “crunch”. For the pan, I did not use a cake pan but used a large loaf pan instead. If you use a loaf pan you may have a bit of batter leftover, so you can use remainder to make muffins or a couple mini loaves. An after thought, I should have used a few teaspoons of fresh lemon zest. Golden caster sugar is an “almost” light brown sugar; it’s very light light brown. If you can’t find it, try using turbinado sugar and run it thru the processor to get it nice and fine. Or you could use superfine sugar 

Directions:
Preheat the oven 350 degrees. 

Spray or butter a 9-inch cake cake or a large size loaf pan. 

Put the butter, sugar, eggs, flour, baking powder and vanilla in a bowl. Beat with a wooden spoon for 2-3 minutes, or with a hand electric beater for 1-2 minutes, until lighter in color and well mixed. 

Beat in crème fraiche, then stir in half the blueberries with a large spoon. 

Tip the mixture into the tin and spread it level. (Halfway thru cooking sprinkle raw/coarse sugar on the top). Bake for 50 minutes until it is risen, feels firm to the touch and springs back when lightly pressed. 

Cool for 10 minutes, then take out of the tin and peel off the paper or lining. Leave to finish cooling on a wire rack. 

Blueberry Scones With Lemon Glaze

Blueberry Scones With Lemon Glaze

Ingredients

Ingredients for Scones:
2 cups all-purpose flour
1 tbsp baking powder
½ tsp salt
1/3 cup sugar
6 tbsp diced frozen butter
1/3 cup plain yogurt
2 eggs beaten
1 tsp vanilla
1 cup fresh blueberries
Ingredients for Glaze:
1 cup confectioners sugar
¼ cup lemon juice (about 3 large lemons)
Zest of 1 lemon
1 tbsp butter softened
Raw sugar for sprinkling (optional)


Directions
Important: Dice and freeze your butter at least 1 hr before starting, I left mine overnight so it was ready to go when I started.

Preheat oven 375 degrees

Combine all your dry ingredients, flour, salt, baking powder, and sugar in your food processor. Pulse a few time to combine well. Add in your frozen butter and pulse until you have a breadcrumb texture.

Transfer over flour mixture to large bowl and add wet ingredients eggs, yogurts, and vanilla. Fold mixture until just incorporated. Do not over mix! This will create a denser scone. (We want those frozen butter crumbles intact when it goes into the oven to create little melted pockets in our scones.) Very gently fold in the blueberries.

Flour up your hands and place dough on a well-floured surface. Pat down into a rectangle shape 1” thick.

Cut into triangles or desired shape. Place scones on greased baking sheet spaced about apart. These will grow. Bake in 375 degree oven for 25 min or until brown. You can check your scones with the toothpick test.

Prepare your glaze while these are baking or cooling.
In a bowl sift in your confectioners sugar and mix in butter. Pour in lemon juice, zest and mix well.
Glaze your scones once cooled a little and sprinkle with raw sugar which adds a nice crunch. Serve warm and enjoy!

Blueberry-Pecan Galette

Blueberry-Pecan Galette

Serves 10

Ingredients

Dough:
1/2 cup pecans
1 cup plus 2 tablespoons all-purpose flour
2 teaspoons sugar
1/2 teaspoon kosher salt
1/4 teaspoon ground cinnamon
1/2 cup (1 stick) chilled unsalted butter, cut into pieces    
Filling and assembly:
12 ounces blueberries (about 2 cups)
1 tablespoon cornstarch
1 1/2 teaspoons fresh lemon juice
1/4 cup sugar, plus more for sprinkling
All-purpose flour (for surface)
2 tablespoons milk, half-and-half, or heavy cream  Directions:  

1. Dough:
   1. Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes; let cool. 
   2. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse just to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.
   3. Transfer to a large bowl; drizzle with 4 tablespoons ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together. Gently pat dough into a 6"-diameter disk. Wrap in plastic and chill at least 1 hour.
2. Do Ahead
   1. Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.
3. Filling and assembly:
   1. Preheat oven to 375°F. Toss blueberries, cornstarch, lemon juice, and 1/4 cup sugar in a large bowl.
   2. Roll out dough on a lightly floured surface to a 12" round. Carefully transfer to a parchment-lined baking sheet. Mound blueberries in center of dough, leaving a 2" border. Fold edges over, overlapping slightly. Brush dough with milk and sprinkle with sugar.
   3. Bake galette until crust is dark golden brown and filling is bubbling, 45–50 minutes. Let cool before serving.
4. Do Ahead
   1. Galette can be baked 1 day ahead. Store tightly wrapped at room temperature.

1. Dough:
   1. Preheat oven to 350°F. Toast pecans on a rimmed baking sheet, tossing once, until fragrant and slightly darkened, 10–15 minutes; let cool. Pulse pecans in a food processor until the consistency of coarse meal. Add flour, sugar, salt, and cinnamon and pulse just to combine. Add butter and pulse until mixture resembles coarse meal with a few pea-size pieces remaining.
   2. Transfer to a large bowl; drizzle with 4 tablespoons ice water and mix, adding another tablespoonful of water if needed, just until mixture comes together. Gently pat dough into a 6"-diameter disk. Wrap in plastic and chill at least 1 hour.
2. Do Ahead
   1. Dough can be made 2 days ahead. Keep chilled, or freeze up to 1 month.

Melon Cocktails

Melon Cocktails Ingredients: 1/4 cup water 1/4 cup granulated sugar 8 cups diced seedless watermelon 2 cups diced cantaloupe 1/4 cup fresh lime juice 1 3/4 cups blueberries 3/4 cup lightly packed fresh mint leaves, plus 8 sprigs for garnish 1 1/4 cups tequila 1 cup St Germain Liquor (Elderflower) Ice Club Soda Directions: In a small saucepan, bring the water to a simmer with the sugar and stir over moderate heat until the sugar is dissolved, about 1 minute; let the sugar syrup cool. In a blender, puree the watermelon and cantaloupe until smooth. Set a fine-mesh strainer over a bowl and strain the juice, pressing gently on the solids to extract as much juice as possible. Discard the pulp. In a large pitcher, combine the sugar syrup with the lime juice, blueberries and mint leaves. Using a wooden spoon, lightly muddle the blueberries and mint. Add the pureed juice, tequila and St Germain. Refrigerate until chilled, up to 2 days in the refrigerator. Pour the cocktail into tall ice-filled glasses or tumblers, top with a splash of club soda, garnish with the mint sprigs and serve.

Blueberry Bar-B-Que Sauce

Blueberry Bar-B-Que Sauce

Making barbecue sauce is similar to chutney but with a few different ingredients. I love making barbecue sauce out of fruit like blueberries or plums instead of tomatoes. I once made pulled pork sliders, slow-cooked in a homemade blueberry barbecue sauce, which was topped with a mango fennel coleslaw on soft Hawaiian rolls for a birthday lunch. The guests all stopped talking. Fresh, homemade food will do that to people. Don’t you want to give it a go?

1½ tablespoons extra-virgin olive oil
1 small to medium onion, finely chopped
3 garlic cloves, minced
1-quart blueberries
3 chipotle chiles, ground, or 2 fresh jalapeños, 
   minced without seeds
½ teaspoon paprika
1½ tablespoons cider vinegar
¼ cup unsulfured molasses

Juice of ½ lemon
Coarse salt and black pepper, freshly ground

In a medium saucepan, heat oil over medium heat. Add onion and garlic. Cook, stirring, until onion is soft and translucent, about 5 minutes.

Stir in blueberries, chiles, vinegar, molasses, paprika and lemon juice. Simmer over medium-low heat until reduced by a third, stirring occasionally, about 45 minutes.

Allow to cool slightly, then purée using an immersion blender (if you don’t have one, purée the sauce in a blender, in batches). Season with salt and black pepper. Refrigerate in a jar with tight- tting lid for up to 2 weeks.

Lemon Blueberry Bread

    Lemon Blueberry Bread

Ingredients:

3 cups almond flour

2 tablespoons egg white protein

1 teaspoon cream of tartar

1/2 teaspoon baking soda

1/4 teaspoon sea salt

6 large eggs

1 Tablespoon lemon zest

1/2 teaspoon vanilla stevia

1 cup blueberries, fresh or frozen

Directions:
In a food processor, pulse almond flour, egg white protein powder, cream of tartar, baking soda, and salt

Pulse in eggs, lemon zest, and stevia until batter is very smooth

Stir in blueberries by hand

Transfer batter into a greased 9 x 5-inch loaf dish

Bake at 350°F for 45-55 min

Cool for 2 hours, then remove from pan

Serve

Blueberry Sundae With Lemon Gelato And Double-Almond Tuiles

	BLUEBERRY SUNDAE WITH LEMON  GELATO And Double Almond Tuiles

Blueberries go so well with lemon, Almonds give it a nice contrast and the Tuiles give a nice crunchiness.

Candied Lemon Zest

1 lemon
¼ cup (50 mL) water
¾ cup (175 mL) granulated sugar, divided

Sauce

2 cups (500 mL) fresh or frozen blueberries, about 1 pint
⅓ cup (75 mL) pineapple or apple juice
1 tbsp (15 mL) butter
½ cup (125 mL) sugar
1 tbsp (15 mL) cornstarch

Sundae

4 cups (1 L) lemon gelato or sorbet or vanilla ice cream
Double Almond Tuiles (recipe follows)

1. Wash lemon well. Using a vegetable peeler, cut wide, long strips of deeply coloured zest plus a sliver of white pith. Very thinly julienne into long strips. Place in a medium saucepan; generously cover with cold tap water so pan is three-quarters full. Bring to a boil over high heat; boil 2 minutes. Drain in a sieve, discarding water.

2. Add measured water and ½ cup (125 mL) sugar to pan; return strips. Bring to a boil, stirring occasionally; then reduce heat to medium-low. Simmer, uncovered, for 12 to 15 minutes or until strips look translucent and syrup is thick. Drain sugar syrup into a container; set aside for another use (stir into iced tea―add a splash of freshly squeezed juice and slice of lemon).

3. Spread remaining ¼ cup (50 mL) sugar on a large plate. Use a fork to transfer drained hot zest to sugar. Coat with sugar; separate into individual pieces on a plate. Cool 30 minutes at room temperature. Then store airtight at room temperature for up to several days. Discard left-over sugar or stir into hot tea.

4. For sauce, place blueberries, juice and butter in a medium saucepan. Stir sugar with cornstarch; stir into blueberry mixture. Bring to a boil over medium heat, stirring often. Bubble 2 minutes or until thickened. Remove from heat. Cool; cover and refrigerate until needed, up to 3 days.

5. Scoop gelato into sundae dishes. Top with about ¼ cup (50 mL) blueberry sauce and garnish with candied lemon zest. Garnish with a tuile; pass remaining tuiles.

Makes 8 servings

Double-Almond Tuiles

1¾ cups (425 mL) sliced almonds, divided
3 egg whites
½ tsp (2 mL) pure vanilla extract
½ cup (125 mL) granulated sugar
⅓ cup (75 mL) all-purpose flour
⅓ cup (75 mL) salted butter (or unsalted with a pinch of salt), melted

1. Arrange rack at oven center; preheat oven to 325°F (160°C).

2. Using a blender or coffee grinder, finely grind ¾ cup (175 mL) almonds; set aside. Line 2 baking sheets with parchment paper. Spread out remaining cup (250 mL) of almonds on 1 of the parchment-lined sheets. Toast in oven, stirring once or twice for 8 to 10 minutes or until lightly golden. Cool; transfer to a small bowl.

3. Stir egg whites with vanilla until combined. Stir sugar with flour and ground almonds; make a well. Using a whisk, stir in egg mixture and melted butter until somewhat smooth.

4. Tuiles are made in batches. Baking 4 tuiles per sheet, drop 1 level tbsp (15 mL) of batter per cookie onto parchment. Using curved back of measuring spoon, spread out intothin circles about 4 inches (10 cm) in diameter and slightly apart. Sprinkle each with about ½ tbsp (7 mL) of toasted almonds. All toasted almonds may not be needed.

5. Bake 1 tray while preparing another. Bake for 10 to 12 minutes or until edges are beginning to brown and centres have some mottled golden areas. Remove from oven. Using a thin spatula,immediately drape over rolling pins or glasses of similar diameter to form a curved tile. When cool, remove shaped cookies. Cool baking sheets between batches and repeat until all are made.

6. When all tuiles are baked and shaped, place back on baking sheets. Turn off oven and open oven door. When oven is completely cooled, place tuiles back into oven, close door and turn on oven light (which provides just a bit of drying heat). Leave for several hours to dry and crisp. Tuiles are quite fragile; store airtight in a rigid-sided container for up to a week.

Makes 16 to 18
The Perfect Scoop

Blue's Blueberry Pie

Blue's Blueberry Pie

1 baked pie crust

1 quart blueberries 

1 cup sugar

3/4 cup water

3 1/2 tablespoons cornstarch

1/4 teaspoon salt

1/4 cup water

1 tablespoon lemon juice

whipped cream or Cool Whip

Wash berries, set aside 3 cups in a large bowl.  Combine the remaining cup of berries with sugar and 3/4 cup of water in a saucepan.  Bring to a simmer.  Blend cornstarch, salt, lemon juice and 1/4 cup water to a smooth paste.  Add to mixture in pan.  Cook over low heat stirring constantly until thickened.  Stir hot mixture into the uncooked berries and turn into pastry shell.  Chill 3 hours and serve with a dab of whipping cream.

It is a breeze to make and will be your favorite way to make a blueberry pie.

Blueberry Lemon Cake

Blueberry Lemon Cake

Prep Time: 15 minutes

 

Cook Time: 55 minutes

 

Total Time: 1 hour 10 minutes

This Blueberry Lemon Cake is loaded with 1 pound of blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor. It's not too sweet and not too tangy, but just right.

Author: Natasha of NatashasKitchen.com

Skill Level: Easy 

Cost to Make: $8-$10 

Calories: 353 kcal

Servings: 10 people (9" blueberry cake)

Ingredients

• 2 large eggs
• 1 cup granulated sugar
• 1 cup sour cream (8oz)
• 1/2 cup light olive oil or vegetable oil
• 1 tsp vanilla extract
• 1/4 tsp salt
• 2 cups all-purpose flour*
• 2 tsp baking powder
• 1 medium lemon zest and juice, divided
• 1/2 Tbsp corn starch
• 16 oz fresh blueberries **
• Powdered sugar to dust the top optional

Directions

Prep:

1. Lightly butter a 9-inch springform pan and line the bottom with parchment. Preheat Oven to 375˚F.

How to Make Blueberry Lemon Cake:

1. Beat 2 eggs and 1 cup sugar with whisk attachment on high speed 5 min, or until light in color and thick.
2. Add 1 cup sour cream, 1/2 cup oil, 1 tsp vanilla, 1/4 tsp salt and whisk on low speed until well combined.
3. Whisk together the 2 cups flour with 2 tsp baking powder then add to batter 1/3 at a time, whisking to incorporate with each addition (DO NOT OVERMIX). Finally, add 1 Tbsp lemon juice and 1/2 Tbsp zest.
4. Rinse blueberries and drain well. In a medium bowl, toss blueberries with 1/2 Tbsp corn starch and 1 tsp lemon juice, stirring until well combined and no dry white cornstarch remains.
5. Pour half of batter into prepared springform pan and spread evenly. Top with half of the blueberries. Spread with remaining batter then sprinkle the rest of the blueberries evenly over the top, pushing them slightly into the batter (about halfway). Bake at 375˚F for 45 to 55 min (mine was perfect at 55 min), or until a toothpick inserted in center comes out clean. Let cake rest in the pan 15-20 min then remove ring and cool until room temp or just warm. Serve dusted with powdered sugar.

Recipe Notes

**If using frozen blueberries, thaw and drain then in step #4: toss with 1 Tbsp cornstarch and omit lemon juice. Do not add more than 16 oz blueberries
or they weigh down the cake.
*measure flour by spooning into measuring cup then scraping off the top.