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July is officially Blueberry Month. While we are anticipating
plenty of berries on our bushes this year, they aren’t quite
blue just yet. But with the seasonal peak just around the corner,
it’s time to start thinking about those luscious jams, 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.
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