Blueberries!

amygibson82
amygibson82 Posts: 28 Member
edited October 2 in Recipes
I love love love blueberries and I like to just eat them by themselves but I want to make something yummy with the fresh ones I have right now. Anyone have any blueberry recipes? I've already googled and didn't see many that seemed too appealing :(

Replies

  • jlc1243
    jlc1243 Posts: 272 Member
    This isn't very exciting but I make a blueberry syrup...nuke blueberries and some sugar free maple syrup. The blueberries will pop and you can pour the syrup through a strainer and mash a little to get all the skins, pulp out. It makes a tasty blueberry syrup to put on pancakes or in yogurt, etc.
  • sherriepuffer
    sherriepuffer Posts: 1
    I love blueberries in a cantaloupe half topped with .3 cup 0% fat Greek yogurt and .3 container Yoplait light blueberry yogurt.
  • slp2112
    slp2112 Posts: 107
    Mmmm blueberries. High in iron, too! I don't have any specific blueberry recipes, though I love these:

    http://www.integralfuel.com/integralfuel.com/Recipe_4.html

    with blueberries added in (really high in protein). I subsititute greek yogurt for the cottage cheese since I think it makes it taste better, but that's just me.

    I also love making oatmeal and throwing 1/2 cup of blueberries in right when it's done and it's really hot. The blueberries will cook a bit and it's completely delicious.
  • tuneses
    tuneses Posts: 467 Member
    I just put em in greek yogurt. Nom nom nom.
  • SarahFrankel
    SarahFrankel Posts: 42 Member
    I love putting blueberries in my oatmeal with a little peanut butter ;-)
  • richellecc
    richellecc Posts: 39
    This isn't very exciting but I make a blueberry syrup...nuke blueberries and some sugar free maple syrup. The blueberries will pop and you can pour the syrup through a strainer and mash a little to get all the skins, pulp out. It makes a tasty blueberry syrup to put on pancakes or in yogurt, etc.

    I've never even thought about doing that before, what a fantastic idea! Thanks!
  • pixiechick8321
    pixiechick8321 Posts: 284 Member
    Blueberry pancakes, blueberry muffins, blueberry cheesecake, blueberry smoothie (add 1 cup berries, 3/4 cup milk, 1/3 tbsp honey, 1/2 tsp vanilla and blend well)...

    I dunno, I usually eat the fresh ones before they have a chance to BE cooked! I also just like them fresh, a bit of powdered sugar or brown sugar or honey in a bowl with other fresh fruit is great! Or put them in a cup and eat them as you go about your day...just bring a towel and don't forget your mouth will be blue!

    Consider freezing some for later as well, you'll want them year round.
  • maygans
    maygans Posts: 196 Member
    I have not tried this yet, but I love her recipes! You could probably easily scale it way down (using just 1/4c blueberries instead of 2 cups) in case you don't like it.

    http://chocolatecoveredkatie.com/2011/08/07/blueberry-ketchup/
  • DHalaby73
    DHalaby73 Posts: 980 Member
    Blueberry Pound Cake

    YIELD: 16 servings (serving size: 1 slice)
    COURSE: Desserts, Cakes/Frostings

    Ingredients

    2 cups granulated sugar
    1/2 cup light butter
    1/2 (8-ounce) block 1/3-less-fat cream cheese, softened
    3 large eggs
    1 large egg white
    3 cups all-purpose flour, divided
    2 cups fresh or frozen blueberries(Or fresh)
    1 teaspoon baking powder
    1/2 teaspoon baking soda
    1/2 teaspoon salt
    1 (8-ounce) carton lemon low-fat yogurt
    2 teaspoons vanilla extract
    Cooking spray
    1/2 cup powdered sugar
    4 teaspoons lemon juice
    Preparation

    Preheat oven to 350°.

    Beat first 3 ingredients at medium speed of a mixer until well-blended (about 5 minutes). Add eggs and egg white, 1 at a time, beating well after each addition. Lightly spoon flour into dry measuring cups; level with a knife. Combine 2 tablespoons flour and blueberries in a small bowl, and toss well. Combine remaining flour, baking powder, baking soda, and salt. Add flour mixture to sugar mixture alternately with yogurt, beginning and ending with flour mixture. Fold in blueberry mixture and vanilla; pour cake batter into a 10-inch tube pan coated with cooking spray. Bake at 350° for 1 hour and 10 minutes or until a wooden pick inserted in center comes out clean.

    Cool cake in pan 10 minutes; remove from pan. Combine powdered sugar and lemon juice in a small bowl; drizzle over warm cake. Cut with a serrated knife.

    Nutritional Information
    Amount per serving
    Calories: 287
    Calories from fat: 19%
    Fat: 6.1g
    Saturated fat: 3.4g
    Monounsaturated fat: 1.8g
    Polyunsaturated fat: 0.4g
    Protein: 5.7g
    Carbohydrate: 53.9g
    Fiber: 1.5g
    Cholesterol: 57mg
    Iron: 1.3mg
    Sodium: 227mg
    Calcium: 50mg
  • DHalaby73
    DHalaby73 Posts: 980 Member
    Blueberry Crisp

    Ripe, fresh blueberries are perfect for this dish, though frozen berries will also work. But keep them frozen, and bake the crisp 10 or 15 minutes longer as needed. Thawed berries are too fragile to toss and give off lots of liquid. Serve warm or at room temperature with low-fat vanilla ice cream--a 1/4-cup scoop adds only about 55 calories a serving.


    YIELD: 8 servings (serving size: about 1/2 cup)
    HANDS-ON:20 Minutes
    TOTAL:55 Minutes
    COURSE: Desserts, Pies/Pastries

    Ingredients

    Cooking spray
    4 teaspoons cornstarch, divided
    2 tablespoons brown sugar
    1/2 teaspoon vanilla extract
    1 pound fresh or frozen blueberries
    2 1/4 ounces all-purpose flour (about 1/2 cup)
    1/2 cup packed brown sugar
    1/4 cup old-fashioned rolled oats
    3 tablespoons chopped walnuts
    2 tablespoons cornmeal
    1/2 teaspoon salt
    1/4 teaspoon ground cinnamon
    1/4 cup chilled butter, cut into small pieces
    Preparation

    1. Preheat oven to 375°.

    2. Coat an 8-inch square glass or ceramic baking dish with cooking spray. Sprinkle 2 teaspoons cornstarch evenly in dish.

    3. Combine remaining 2 teaspoons cornstarch, 2 tablespoons brown sugar, vanilla, and blueberries in a large bowl; toss. Place in prepared baking dish.

    4. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and next 6 ingredients (through cinnamon) in the bowl of a food processor; pulse twice to combine. Add butter; pulse 5 times or until the mixture resembles coarse meal. Spoon topping evenly over blueberries, packing down lightly. Bake at 375° for 30 minutes or until filling is bubbly and topping is golden.

    Nutritional Information
    Amount per serving
    Calories: 217
    Fat: 8.1g
    Saturated fat: 3.9g
    Monounsaturated fat: 1.8g
    Polyunsaturated fat: 1.7g
    Protein: 2.2g
    Carbohydrate: 35.9g
    Fiber: 2.4g
    Cholesterol: 15mg
    Iron: 0.9mg
    Sodium: 195mg
    Calcium: 25mg
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