Wednesday, July 22, 2009

Week 1- Blueberries

July 22nd- August 5th
Wednesday, August 5th will be the last day of the Blueberry Challenge

picture found on


  1. I am assuming we post our recipe in this section. Please let me know if I'm doing it wrong.

    Peach-Blueberry Oatmeal Muffinmania
    1 1/2 cups regular oats (not instant)
    1/2 cup flour (not packed)
    2 Jell-o Sugar Free Vanilla Pudding Snacks
    1 cup canned peaches in juice, drained and chopped
    1/2 cup blueberries
    1/2 cup fat-free liquid egg substitute
    3 T. light vanilla soy
    2 T. light whipped butter or light buttery spread
    1/4 cup plus 2 T. dark brown sugar (not packed)
    2 tsp. baking powder
    1/2 tsp. cinnamon
    1/4 tsp. salt

    Preheat oven to 375 degrees
    Combine oats, flour, sugr, baking powder, cinnamon, and salt in a large bowl and stir well.
    In a separate bowl, combine pudding, butter soymilk and egg substitute. Blend well with a whisk. Add pudding mixture to dry mixture, stirring until just blended. Slowly fold in peaches and blueberries.
    Divide mixture evenly into a 12-cup pan sprayed with nonstick spray or lined with baking cups. Bake for 18 minutes or until a toothpick inserted in the center comes out clean.
    Makes 12 servings.

    Source: Hungry Girl by Lisa Lillien


    I have wanted to make this recipe for a loooong time. And finally thanks to blueberries being on sale, and blueberries being chosen for the ingredient for our WC Ingredient Challenge I no longer had an excuse not to make it. I wish I had made it sooner. It was fabulous. The only change I made was I cooked mine an 8X8 dish for 55 minutes and I didn't not use all my crumb topping.

    From Ina Garten/Barefoot Contessa


    For the streusel:
    1/4 cup granulated sugar
    1/3 cup light brown sugar, lightly packed
    1 teaspoon ground cinnamon
    1/8 teaspoon ground nutmeg
    1/4 pound (1 stick) unsalted butter, melted
    1 1/3 cups all-purpose flour

    For the cake:
    6 tablespoons unsalted butter, at room temperature (3/4 stick)
    3/4 cup granulated sugar
    2 extra-large eggs, at room temperature
    1 teaspoon pure vanilla extract
    1/2 teaspoon grated lemon zest
    2/3 cup sour cream
    1 1/4 cups all-purpose flour
    1 teaspoon baking powder
    1/4 teaspoon baking soda
    1/2 teaspoon kosher salt
    1 cup fresh blueberries
    Confectioners' sugar for sprinkling


    Preheat the oven to 350 degrees F. Butter and flour a 9-inch round baking pan.

    For the streusel:
    Combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside.

    For the cake:
    Cream the butter and sugar in the bowl of an electric mixer fitted with the paddle attachment on high speed for 4 to 5 minutes, until light. Reduce the speed to low and add the eggs 1 at a time, then add the vanilla, lemon zest, and sour cream. In a separate bowl, sift together the flour, baking powder, baking soda, and salt. With the mixer on low speed, add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed.

    Spoon the batter into the prepared pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners' sugar.

  3. Blueberry Balsamic Barbeque Sauce, from stargirl0508

  4. Blueberry Cobbler! It was so good:)

  5. **Easy Batter Blueberry Cobbler**


    4 tablespoons butter
    3/4 cup all-purpose flour
    3/4 cup sugar
    1 teaspoon baking powder
    1/4 teaspoon salt
    3/4 cup milk
    2 cups of sliced fresh peaches or nectarines, or whole blueberries, strawberries, raspberries, blackberries or a combination of fruits (or a 12-ounce package of frozen berries)
    1 tablespoon sugar

    Adjust oven rack to upper-middle position, and heat oven to 350 degrees.
    Put butter in an 8-inch square or 9-inch round pan; set in oven to melt. When butter has melted, remove pan from oven.
    Whisk flour, 3/4 cup of sugar, baking powder and salt in small bowl. Add milk; whisk to form a smooth batter. Pour batter into pan, then scatter fruit over batter. Sprinkle with remaining 1 Tb. of sugar.
    Bake until batter browns and fruit bubbles, 50 to 60 minutes. Serve warm or at room temperature with a dollop of whipped cream or a small scoop of vanilla ice cream, if desired.

    I got this from which got it from USA WEEKEND article Festive Summer Supper on July 22, 2005.

  6. Wild Blueberry Chicken Breasts


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  9. I made two blueberry desserts, although one of them doesn't highlight blueberries exclusively.

    Strawberry and Blueberry Cream Pie -

    Low Fat Whole Wheat Blueberry Muffins -

  10. I made blueberry and white chocolate biscotti:

  11. Blueberry Turnovers

  12. Crockpot blueberry cobbler!

  13. I made Lemon Ice Cream Sandwiches with Blueberry Swirl.

  14. Blueberry Lattice Pie!

  15. Blueberry Shortcakes with Lemon Thyme Biscuits

  16. White Chocolate Blueberry Bread Pudding with Hazelnut Cream Sauce

    I used an Emeril recipe and it was INCREDIBLE! The original recipe used Amaretto liquer for an Amaretto Cream Sauce but I opted for Hazelnut instead. I took a picture but the the camera died. So, that's a good excuse to make it again! I was going to bring it into work today but I just can't share it, it's THAT good.

    2 tablespoons unsalted butter, softened, plus 2 tablespoons, melted
    4 large eggs
    3 cups heavy cream
    1 cup milk
    1 cup packed light brown sugar
    1 teaspoon pure vanilla extract
    1/2 teaspoon ground cinnamon
    6 cups 1/2-inch cubes day-old bread
    6 ounces white chocolate, chopped
    I carton fresh bluberries

    Amaretto Cream Sauce:

    1 tablespoon cornstarch
    3/4 cup Hazelnut Coffee Creamer (not the powder)
    1 cup heavy cream
    1/4 cup granulated sugar


    For the Bread Pudding: Preheat the oven to 350 degree F. Butter a 10 by 14-inch baking dish with the softened butter. Whisk the eggs in a large bowl. Whisk in the cream, milk, brown sugar, vanilla, and cinnamon. Add the bread, chocolate and blueberries and stir well, then mix in the melted butter. Let sit for 30 minutes so the bread will absorb the egg mixture.

    Pour into the prepared dish. Bake until firm when pressed in the center, about 1 hour. Cool on a wire rack until just warm, about 20 minutes.

    For the Amaretto Cream Sauce: In a small bowl, dissolve the cornstarch in the Amaretto and whisk until smooth.

    In a medium saucepan, scald cream over medium heat. Add the Amaretto slurry to the hot cream and whisking constantly, bring to a boil. Reduce the heat and cook, whisking for 30 seconds. Remove from the heat and add the sugar. Whisk until dissolved. Let cool to room temperature before serving with the bread pudding.

    Serve warm.

  17. Blueberry Raspberry Muffins

    These were really good!

  18. Blueberry Cobbler

    Very good with a bit of spice!

  19. Lemon Blueberry Bread

  20. Grilled Blueberry Peach Cobbler!

  21. I did a Sour Cream Blueberry Bread. It is so good!!!

  22. I made blueberry Clafoutis (from Julia Child)

  23. I made Blueberry Sour Cream ice cream - an old TWD recipe (but new for me!). Admitted - I don't like blueberries. :) But the ice cream was pretty good!

  24. Blueberry Crumb Bars from Smitten Kitchen!

  25. a little late...I forgot to post my recipe on this! lol sorry!
    I made blueberry balsamic bbq turkey burgers!