Shortcut Blueberry Coffee Cake

1 package white cake mix

1 cup milk

3/4 cup Egg Beaters (3 eggs)

1/3 cup oil

1/2 stick butter, melted

1 tsp almond extract

1 cup blueberries

Preheat oven to 350. Spray a 9 x 13 pan with cooking spray.

Mix together cake mix, milk, egg beaters, oil, butter, and extract in a large bowl.

Spread mixture evenly into pan.

Sprinkle blueberries evenly on top of cake mixture.

Bake for 30-35 minutes or until a wooden stick inserted in the middle comes out clean.

Cool cake for 30 minutes. Sprinkle with powdered sugar or drizzle with icing.

ICING:

1 cup powdered sugar

1/4 tsp. almond extract

3-5 tsp. milk

In small bowl , blend icing ingredients.

Blueberry Coffee Cake

Recipe from Blueberry-Recipe.comCAKE INGREDIENTS:
2 cups flour
1 cup sugar
2 tsp. baking powder
1 tsp. salt
1 1/2 tsp. grated lemon peel
1/2 cup butter, softened
1 cup milk
2 eggs
1 tsp. vanilla
2 cups fresh or frozen blueberries

ICING:
1 cup powdered sugar
1/4 tsp. almond extract
3-5 tsp. milk

DIRECTIONS:
Heat oven to 375. Grease a 13x9 inch pan. In large bowl, mix flour, sugar, baking powder, salt and lemon peel.Blend in butter. Add milk, eggs and vanilla. Mix well. Pour 3/4 batter into greased pan.

Top with blueberries. Spoon remaining batter over blueberries. Bake for 35 minutes. Cool 30 minutes. In small bowl , blend icing ingredients. Drizzle over warm cake.

Blueberry Fruit Leathers

3 cups blueberries

1/4 cup honey

1 tablespoon vanilla bean paste

Preheat oven on the lowest possible temp. (Mine is 170) Line a jelly roll pan with parchment paper.

Combine above ingredients in a blender. Spread fruit mixture evenly on jelly roll pan. Bake 6-7 hours or until completely dry. Remove from oven and cut with scissors. Peel off of parchment paper while they are still warm.

Non Fat Blueberry Frozen Yogurt

32oz container fat free vanilla yogurt
4 cups blueberries
juice of 1 lemon

Combine above ingredients in a blender. Pour into ice cream maker. Freeze according to manufacturer's directions.

1/2 cup = 2 points

Blueberry Salsa

Recipe from Southern Living July 2010

2 cups blueberries, coarsely chopped

1 cup blueberries

1/4 cup lemon juice

2 seeded & diced jalapeno peppers

1 diced bell pepper

1/2 tsp salt

Combine above ingredients in a bowl. Cover and chill until ready to serve.

Whole recipe = 3 points

1/2 cup = .75 points

Blueberry Galettes

1/2 pkg refrigerated pie crust

2 cups blueberries, divided

2 tsp corn starch, divided,

4 tsp vanilla sugar, divided

Preheat oven to 350.

Divide pie crust into four equal parts.

In a small bowl combine 1/2 cup blueberries, 1/2 tsp corn starch, and 1 tsp vanilla sugar. Place fruit mixture in center of a section of crust. Pinch together edges. Repeat with remaining dough.

Bake for 30 minutes.

Each Galette = 6 points

Blueberry & Peach Trifle Jars

1 box sugar free french vanilla pudding, mixed according to directions on box using fat free milk
4 pieces of sugar free cinnamon angel food cake
3 cups blueberries, divided (3/4 cup goes into each jar)
4 peaches, peeled, cut, and divided (1 peach per jar)
4 mason pint jars

Tear 1/3 of cake piece into the bottom of a jar. Place 1/4 cup pudding on top of cake, spread evenly. Place 1/3 of blueberries/peach on top. Repeat layers twice. Repeat with remaining jars.

Makes 4 servings: 6 points each

Peach Pudding Jars

I used my kitchen torch to brown the marshmallow creme after I took it out of the oven. Be careful it will catch on fire just like a regular marshmallow. :)
1/3 cup all-purpose flour
2 1/2 cups fat free milk
1 (14-oz.) can fat-free sweetened condensed milk
2 egg yolks, lightly beaten
2 teaspoons vanilla extract
1 vanilla bean, sliced in half and seeds scraped
1 peach per jar
1 serving (8) per jar reduced-fat vanilla wafers
1 tablespoons marshmallow creme

6 pint jars

Preheat oven to 325°.

Combine flour and salt in a medium saucepan. Gradually stir in milks, egg yolks, vanilla extract, and vanilla bean seeds and cook over medium heat, stirring constantly, 15 to 20 minutes or until thickened.

Arrange 1/3 diced peach in bottom of jar. Top with 3 tablespoons pudding mixture and 3 vanilla wafers. Repeat layers twice ending with 2 vanilla wafers. Dollop marshmallow creme on top. Bake 20 to 25 minutes.

Serve warm. Refrigerate leftovers.

1 serving: 8.6 points

*Variations*
Just pudding (2/3 cup) = 5.6 points
Skip the vanilla wafers = 5.6 points
Even out the points with just a little under a 1/2 cup blueberries or blackberries = 9 points
Add in 1/2 banana per jar = 9.6 points
Make in 1/2 pint jar (still using a whole peach but only 1-1/2 tablespoons pudding between layers) =4.3 points

Overnight Peach & Blueberry Steel Cut Oatmeal

1 peach, peeled and diced
1 cup blueberries
1/4 cup steel cut oatmeal
1 cup water
1/2 cup unsweetened vanilla almond milk
1 tablespoon french vanilla extract
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon

Combine above ingredients in a bowl that will fit in your slow cooker with the lid on. Place bowl in slow cooker. Fill slow cooker with water almost to the top of the bowl. Cook on low 7-8 hours.

Makes 1 serving: 3 points

Baked Black & Blue Steel Cut Oatmeal

1/2 cup blackberries

1/2 cup blueberries

1/4 cup steel cut oatmeal

1/2 cup unsweetened vanilla almond milk

1 tsp french vanilla extract

Preheat oven to 400.

Spray a small baking dish with cooking spray.

Spread blackberries and blueberries in the bottom of the dish.

In a small cup stir together the oatmeal, milk, and extract. Pour over berries.

Bake for 30 minutes.

Makes 1 serving = 3 points

Breakfast Cookie

Original Recipe1/3 cup multi grain hot cereal (or oatmeal)
1 tablespoon nut butter
2-3 tablespoons of milk
2 tablespoons dried wild blueberries (can use whatever you want)
Few shakes of cinnamon

Combine cereal and nut butter in a bowl; stir until crumbly. Add milk. Mix until well combined. Add in blueberries. Stir in cinnamon Dump on an appetizer plate. Press into a cookie shape of equal thickness using the back of a spoon. Chill overnight. In the morning grab a spoon and enjoy!

4 points

Black & Blue Smoothie

1 Breyers Inspirations Vanilla Bean yogurt

1/2 cup unsweetened vanilla almond milk

1/2 cup blueberries

1/2 cup blackberries

Combine above ingredients in a blender.

3 points

Baked Breakfast Goodness

1/4 cup unsweetened applesauce
1/2 cup Splenda
1 egg worth of All Whites
1/2 cup unsweetened almond milk
1 ½ cups Multi Grain Hot Cereal (Rye, Barley, Oats, and Wheat)
1 tsp. baking powder
1/2 tsp cinnamon
dash of ginger
1/4 cup dried wild blueberries
1 banana, diced

Preheat oven to 350. Spray a 6 x 8 pan with cooking spray.

Combine applesauce, Splenda, All Whites, and almond milk in a bowl. Add in cereal, baking powder, cinnamon, and ginger. Stir until well combines. Fold in blueberries and bananas.

Bake for 30 minutes.

Whole dish: 14 points
1/4 dish: 3.5 points

Blueberry Bread

Southern Living October 20081 1/2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/8 teaspoon ground cinnamon
1 cup blueberries
1 cup sugar
1/2 cup milk
1/3 cup butter, melted
2 large eggs
2 tablespoons lemon juice

Preheat oven to 350°.

Stir together flour and next 3 ingredients in a medium bowl; stir in blueberries.

Whisk together sugar and next 4 ingredients in a medium bowl until thoroughly blended. Add to flour mixture, stirring just until blended. Pour batter into a lightly greased 8 1/2- x 4 1/2-inch loaf pan or mini loaf pans.

Bake at 350° for 1 hour(large loaf) or 35 minutes (mini loaves) or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 1 hour).

Blackberry Bread: Prepare recipe as directed in Step 1, substituting 1 1/2 cups fresh or frozen blackberries for blueberries. Proceed with recipe as directed, increasing bake time to 1 hour and 15 minutes or until a long wooden pick inserted in center comes out clean.

Blueberry Muffins

1 egg

1/2 cup of buttermilk
1/4 cup apple sauce
1 1/2 cups self rising flour
1/2 cup sugar
1 cup blueberries

Preheat oven to 400. Line a muffin pan with paper cups or spray with cooking spray.

Combine above ingredients.

Divide batter evenly in muffin pan.

Bake for 20 minutes.

Makes 12 muffins

Blueberry Crisp

Martha Stewart Living June 2009
FOR THE FILLING
6 cups blueberries
1/2 cup sugar
1 tablespoon + 1 teaspoon cornstarch
1 teaspoon fresh lemon juice
1/4 teaspoon coarse salt

FOR THE TOPPING
3/4 cup all-purpose flour
1/2 cup rolled oats
1/2 teaspoon baking powder
1/2 teaspoon coarse salt
6 tablespoons unsalted butter, softened
1/3 cup sugar

Preheat oven to 375 degrees. Make the filling: Mix blueberries, sugar, cornstarch, lemon juice, and salt in a bowl. Transfer to an 8-inch square baking dish.

Make the topping: Stir together flour, oats, baking powder, and salt. Cream butter and sugar in a mixer until pale and fluffy. Stir dry ingredients into butter. Using your hands, squeeze topping pieces together into clumps.

Sprinkle topping evenly over filling. Bake until bubbling in center and brown on top, about 1 hour. Transfer to a wire rack, and let cool for 30 minutes before serving.

Blueberry Zucchini Bread

Original Recipe

3 eggs
1 cup apple sauce
3 teaspoons vanilla extract
1-1/2 cups sugar

1/2 cup brown sugar
2 cups shredded zucchini
3 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/4 teaspoon baking soda
1 tablespoon ground cinnamon
2 cups fresh blueberries

Preheat oven to 350 degrees

Lightly grease 4 mini-loaf pans.

In a large bowl, beat together the eggs, apple sauce, vanilla, and sugars. Fold in the zucchini. Beat in the flour, salt, baking powder, baking soda, and cinnamon. Gently fold in the blueberries. Transfer to the prepared mini-loaf pans.

Bake 50 minutes in the preheated oven, or until a knife inserted in the center of a loaf comes out clean. Cool 10 minutes in pans, then turn out onto wire racks to cool completely.

Fresh Fruit Parfaits

Original Recipe from Penzey's Catalog
8 Cups mixed fresh berries (if using blackberries, raspberries or blueberries, leave whole; if using strawberries, thinly slice
2 TB. vanilla sugar
12 oz. reduced fat or fat free cream cheese, softened
1-1/2 Cups powdered sugar
2 TB. lemon juice

Place all of the berries in a large bowl. Add the vanilla sugar, mix well and refrigerate.

In a mixing bowl, cream together the cream cheese and powdered sugar on low until smooth. Add the lemon juice. Mix on medium for 30-60 seconds. Scoop into a pastry bag if desired. A zip top bag works well too-you can cut the corner off and use it as a pastry bag. Refrigerate for at least 1 hour.

Line up 8 parfait or stemmed wine glasses. Spoon about 2 TB. of berries into each glass followed by 2 TB. of the lemon cream. Repeat until the glasses are filled to your liking.

Graham Cracker Mixed Fruit Crisp

Recipe adapted from Remax mailing


4 cups fruit (I used 1-1/2 cups peaches, 1-1/2 cups blueberries, 1 cup apple)
1 cup Splenda Blend Sugar
6 teaspoons cornstarch


Topping:
1 cup flour
1/4 cup Splenda Blend Sugar
1/4 cup Splenda Blend Brown Sugar
1/2 cup pecans
1-1/2 cups graham crackers
1/4 teaspoon salt
1/2 cup butter, cubed


Preheat oven to 350.


Combine fruit, sugar, and cornstarch. Pour into 9 x 9 baking dish.


Combine topping ingredients, except butter, in food processor. Pulse until well combined. Add butter using a pastry blender or fork until topping is lumpy. Put topping evenly over fruit.


Bake at 350 for 30-35 minutes.

Creamy Berry Muffins

From Southern Living Magazine

1 package berry muffin mix
1 cup blueberries
cream cheese

Prepare muffin mix according to package. Stir in blueberries. Spoon batter into prepared muffin pans 2/3 full. Drop 2 tsp cream cheese onto center or batter in each muffin cup. Bake muffins according to package directions.