Blueberry Love

Blueberry Coffee Cake
3 Cups Flour
1 1/4 Cups Sugar
1/3 Cup Dark Brown Sugar
1 tsp Cinnamon
1/4 + 1/8 tsp Salt
7 T Butter, Melted
10 T Butter, Softened
1 1/4 tsp Baking Powder
1/4 tsp Baking Soda
1 3/4 Cups Fresh Blueberries
1 Cup Sour Cream
1 1/2 tsp Vanilla
2 Eggs

Combine 1 1/2 cups flour, 1/4 tsp sugar, brown sugar, cinnamon, and 1/8 tsp salt. Add the melted butter and stir until crumbly. Chill.
Heat oven to 350F and line a 9" square pan with parchment; grease.
Whisk the remaining flour, baking powder, baking soda, and salt together. Toss the berries with 2T of the mixture. Combine the sour cream and vanilla. Beat the butter and remaining sugar together until fluffy. Beat in the eggs. Add the flour in three additions, alternating with the sour cream in two additions.
Scrape the batter into the prepared pan. Spread the blueberries on top, sprinkle with the crumb topping, and bake for 45 minutes or until cooked through. Alternatively, spread the batter into the prepared pan, bake for 10 minutes, top with the blueberries and crumb topping, and bake for 35 minutes or until cooked through.

 

Blueberry Quinoa Salad
1 Cup water
1/2 Cup Quinoa
     Boil water in microwave safe container, add quinoa and then cook in microwave for another 3 minutes. Remove and cover with plastic or a clothe. Fluff with a fork and then refrigerate. I recommend you making the quinoa a day ahead or earlier in the morning. 


Dressing components:
1 tsp orange zest
2 tbsp fresh orange juice
1 tbsp extra virgin olive oil or cold pressed canola oil
1 tbsp apple cider vinegar
1/4 tsp cinnamon
1 tsp freshly grated ginger, optional

2 cups fresh blueberries
1 cup chopped fresh parsley
1/4 cup minced green onion
4 large stuffed green olives, diced
1/4 cup fresh blueberries, optional

Using a microplane zest the orange. For dressing: whisk together in a large bowl: orange zest, orange juice, oil, vinegar, cinnamon, and ginger, if you are using it. Set aside.
Rinse blueberries well under cold running water. Let drain. Place on a paper towel to dry. Sort through and remove any stems.
Wash and spin dry parsley. Blot on a paper towel or clean tea-towel. You don’t want to have wet herbs or the salad will be soggy. Chop parsley into small pieces – between a dice and a mince.
Add blueberry, parsley, onion, and green olives. Add dressing and toss well.

source:Marilyn Smith everything blueberry

 
 

Blueberry Lemon Yogurt Pops

 

1 15-ounce can of blueberry pie filling

2 6-ounce cups of Greek lemon yogurt (Fage is the best choice)

1/2 cup 2% milk 

Open blueberries. Set aside 1/3 cup of the blueberries. Puree the remaining berries in a food processor or blender. Fold in the reserved berries. In a small bowl, whisk the yogurt with the milk. In 3-ounce paper cups, alternate 2 rounded tablespoons of the yogurt mixture with 1 tablespoon of the blueberry mixture. Swirl with a knife. Cover and freeze.