It’s Blueberry Time!

July is a month in which to celebrate the blueberry and what a time it is! With the peak of blueberry season upon us, it’s time to think about jam, yum-yums, fruit salads, muffins, cobblers, etc. If you like blueberries, you can find many ways to use them.
Not only are they good to eat, but they are good for you. Nutrition guides tell us that the pigment that gives blueberries their deep unique blue color is an effective antioxidant and is a significant source of Vitamin C and dietary fiber; used to treat urinary infections, stones and diabetes. So, eat up and enjoy one of nature’s greatest no-guilt gifts!

 

Easy Blueberry Bake
2 cups blueberries
1/3 cup sugar
1 can crushed pineapple in juice, undrained
1 pkg. white cake mix (without pudding)
½ cup chopped walnuts
¾ cup butter, melted

Layer first 5 ingredients in a greased 9x13" pan. Drizzle margarine over all. Bake 1 hour at 350F.

 

Wheat-Free Blueberry-Nut Muffins
1 cup rice flour
1 Tbs. baking powder
½ cup oat or corn flour
¼ cup chopped cashews
¼ cup honey
¼ cup safflower oil
1 cup nonfat milk
2 eggs; lightly beaten
½ cup chopped dried apricots
½ cup blueberries

Preheat oven to 400 degrees. Prepare a (12-cup) muffin pan with Pam, or your choice of spray/flour. Combine rice flour, baking powder and oat flour in large bowl. In separate bowl, combine cashews, honey, oil, milk and eggs. Combine egg mixture with flour mixture, stirring gently. Stir in apricots and berries. Pour batter into prepared muffin cups. Bake 20 minutes or until muffins are lightly browned and springy to the touch.

 

Low-Fat Blueberry Coffee Cake
Butter flavored cooking spray
2 ½ cups flour
1 tsp. baking powder
1 tsp. cinnamon
1 tsp. nutmeg
½ tsp. salt
1 cup brown sugar
2 egg whites
1¼ cups nonfat buttermilk
2 tsp. vanilla extract
1 cup blueberries
Crumb Topping:
1 cup flour
1/8 tsp. salt
½ cup brown sugar
2 ½ Tbs. plain nonfat yogurt)

Combine flour, salt, brown sugar, and yogurt in a medium sized bowl and mix until crumbly
Preheat oven to 325. Spray a 13 x 9 in baking pan with cooking spray.
In a large bowl, mix together 2 ½ cups of flour, baking powder, cinnamon, nutmeg, ½ tsp. salt, and 1 cup brown sugar. Add egg whites, buttermilk, vanilla, and blueberries and mix well. Spread batter evenly into. Bake for 25 minutes.
After coffee cake has baked for 25 minutes remove from oven and sprinkle with crumb mixture. Return coffee cake to oven and bake for an additional 5 minutes. Cool cake before serving.

 

Layered Blueberries And Cream
Angel food cake mix
1 container Cool Whip
1 can or 2 cups home-made blueberry pie filling
1 (8 oz.) pkg. cream cheese, softened
½ cup powdered sugar

Prepare angel food cake as directed (or purchase one from bakery). Slice into three layers. Beat cream cheese and sugar together, fold in Cool Whip, adding 3 or 4 spoons of pie filling, and cover each layer. Frost top of cake with cream cheese mixture, and spoon remaining blueberry filling over cake, allowing it to dribble over the sides.

 

 

Don’t forget your copy of “Lovin’ Spoonful . . . Cooking With Family and Friends,” a compilation of nearly 400 mouth-watering recipes by Sherrie Norris. It is available at all locations of High Country Media – Boone, Banner Elk, West Jefferson, and at The Avery Journal in Newland, all Boone Drugs, Black Bear Books, Trailway Laundry, Wilcox Emporium,( top level, booth 312-W,) and beginning June 15 at Mast Store locations.