Healthy Blueberry Muffin Smoothie

This Smoothie was so delicious! It really did taste so much like a yummy blueberry muffin. All of my kids love it, even my son who hates blueberries. Which I really don't understand how anyone can hate blueberries though, they are like a treat to me!

Healthy Blueberry Muffin Smoothie
submitted by Michelle
(from Happiness is Homemade)

INGREDIENTS

2 cups Milk or Almond Milk
1 cup Vanilla Yogurt or Greek Yogurt
frozen 2 1/2 cups Blueberries
fresh or frozen 1 1/2 cup Old-Fashioned Oats
2 Tbsp. Honey
1 tsp. Vanilla Extract
1/2 tsp. Cinnamon
Large Handful of Ice

INSTRUCTIONS

Blend all ingredients in a blender until smooth. Serve immediately.

Heavenly Blueberry and Cream Angel Dessert

I made this delicious dessert for my birthday treat last week, and it was amazing! This isn't the best picture, but I just have to put this recipe up on here so I can make it again soon.

Heavenly Blueberry and Cream Angel Dessert

submitted by Michelle

(from Mels Kitchen Cafe)

Blueberry Filling:
12 ounces frozen blueberries
2 tablespoons granulated sugar
2 tablespoons cornstarch
1/4 cup cold water Squeeze of fresh lemon juice (about 1/2 tablespoon)

Cake and Cream:
Baked, cooled and cubed angel food cake (see note)
16 ounces light cream cheese, softened to room temperature
2/3 cup half-and-half or evaporated milk (can use skim evaporated milk)
2/3 cup granulated sugar

Whipped Cream:
1 1/2 cups heavy cream
3 tablespoons powdered sugar

DIRECTIONS
 For the blueberry filling, in a medium saucepan, combine the blueberries, sugar, cornstarch, water and lemon juice. Bring the mixture to a simmer and cook until thickened, 5-7 minutes, stirring often. Remove from the heat and let cool to room temperature. For the cake and cream layer, in a blender or with an electric mixer (handheld or stand mixer), whip together the cream cheese, half-and-half or evaporated milk and sugar until smooth and creamy. Transfer the mixture to a bowl if you used a blender. Fold in the angel food cake cubes. Keep in mind (from the note above) that you may not use all the cake cubes, especially if using an angel food cake mix. Add cake cubes until they are all thickly coated with a layer of cream. If making this in advance, it can dry out if there is too much angel food cake added. For the whipped cream, beat together the heavy cream and powdered sugar until peaks form. To assemble, in a trifle dish or in a large glass bowl, spread half of the angel food cake mixture. Top with half of the blueberries, spreading evenly across, and then spread half of the sweetened whipped cream. Repeat the layers. Cover and refrigerate at least 2 hours or up to 24 hours. Serve chilled.

Blueberry Crumble Bars

My Hubs loves fruit dessert dishes. Especially cobblers. So when I saw this Blueberry Crumble recipe I knew I needed to make it for him.I normally am not a huge fan of Fruit goodies, but this dessert I will make an exception for! And it makes a good breakfast, too, not that i would know or anything....

Blueberry Crumble Bars
(from The Sisters Cafe)
submitted by Michelle


Ingredients
1 3/4 cup Quaker Oats, uncooked (quick or old-fashioned)
1-1/2 cup all-purpose flour
3/4 cup brown sugar, firmly packed
1/2 cup chopped nuts (I left out the nuts)
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup butter; melted
2 cups fresh or frozen blueberries
1/2 cup granulated sugar
3 tablespoons water
2 tablespoons cornstarch
2 teaspoons lemon juice

 Heat oven to 350 F and grease an 11×7-inch baking pan Combine oats, flour, brown sugar, nuts, baking soda and salt Add butter, mixing until crumbly. Reserve 3/4 cup mixture; press remaining mixture onto bottom of prepared dish. Bake 10 minutes. Meanwhile, combine blueberries, granulated sugar and 2 tablespoons water in medium saucepan. Bring to a boil, simmer 2 minutes, uncovered, stirring occasionally. Combine remaining 1 tablespoon water, cornstarch, and lemon juice; mix well. Gradually stir into blueberry mixture; cook and stir about 30 seconds or until thickened. Spread over partially baked base to within 1/4 inch of edge; sprinkle with reserved oat mixture. Press topping down into blueberries slightly. Bake 18 to 20 minutes or until topping is golden brown. Cool on wire rack; cut into bars. Store tightly covered.

Blueberry Cobbler

When I was little, I never really cared for "warm, fruit desserts"...except for apple crisp. I have ALWAYS loved apple crisp!!! But now that I am older....ahem....wiser, I have come to realize just how good these kind of treats are!!! This one was very similar to a apple crisp, just with blueberries. We all just loved it!!! Warm out of the over with some vanilla ice cream.....oh so divine!!! Perfect recipe to use up the last of those summer berries!!!

Blueberry Cobbler
submitted by Camille
(adapted from Taste of Home)

 8 cups fresh or frozen blueberries
1 cup sugar
1/4 cup flour

 topping:
1 cup oatmeal
1 cup packed brown sugar
1/2 cup flour
1/2 tsp ground nutmeg
1/2 tsp ground cinnamon
 1/2 cup cold butter

Combine blueberries, sugar and flout. Transfer to a greased 9x13 baking dish.

 For topping, combine oats, brown sugar, flour, nutmeg, and cinnamon; cut in butter until crumbly. Sprinkle over fruit mixture.

 Bake at 350 degree's for 45-50 minutes. Or until fruit is bubbly and topping is golden brown. Let cool 10 minutes. Serve warm with vanilla ice cream or Whipped cream, if desired!!

Buttermilk Blueberry Breakfast Cake

I made this yesterday for our breakfast this morning. Wow, it was so good, and so very moist!!! I was looking for something to use up some buttermilk I had in the fridge, and found this breakfast cake I had pinned on Pinterest awhile back. It has just the tiniest hint of lemon, and mixed with the blueberries and the moistness of the cake from the buttermilk....SUPER YUMMY!!!!! It is very springy tasting to me..and how perfect that we had it for breakfast on this 1st day of Spring!! I think it would be very good for an Easter brunch or Mother's Day brunch!!

Buttermilk Blueberry Breakfast Cake

submitted by Camille

(adapted from Alexandra's Kitchen )

Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries ( I used frozen blueberries, and it was just fine!)
½ cup buttermilk

* 7/8 cup = 3/4 cup + 2 tablespoons
** This 1 tablespoon is for sprinkling on top (I added some cinnamon to the 1 Tbsp of sugar that goes on top of the cake..it was really good!!!)

1. Preheat the oven to 350ºF. Cream butter with lemon zest and 7/8 cup of the sugar until light and fluffy.

2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

3. Add the flour mixture to the batter a little at a time, alternating with the buttermilk. Fold in the blueberries.

4. Grease a 9-inch square baking pan (or something similar) with butter or coat with non-stick spray. Spread batter into pan. Sprinkle batter with remaining tablespoon of sugar (or cinnamon and sugar mix). Bake for 35 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary. Mine only needed 5 more minutes) Let cool at least 15 minutes before serving.

Blueberry Pancakes

I have been making these pancakes for years. I found the recipe on the back of a Bisquick box and gave them a try. They were a huge hit and have been a regular at our house ever since. I normally make these for dinner with a side of eggs and fruit salad. We call it Upside-down dinner because we have breakfast for dinner. One of my kids favorites.

BLUEBERRY PANCAKES
submitted by Michelle

21/2 cups of Bisquick (or any other pancake mix you use is fine too. I have switched it up plenty of times).
11/4 cups milk
1/3 cup sugar
1/3 cup sour cream
2 eggs
2 cups fresh or frozen (thawed and drained) blueberries
Stir pancake mix, milk, sugar, sour cream and eggs in large bowl until blended. Gently stir in blueberries.
Pour by slightly less than 1/4 cup onto hot griddle.
Cook about 2 minutes or until pancakes are dry around the edges.Turn; cook about 2 minutes or until golden.