Blueberry Salsa

Ingredients:
2 med tomatoes
1 cup fresh blueberries
3/4 cup chopped sweet onion
2 cloves garlic, minced
2 Tbsp rice vinegar
2 Tbsp olive oil
1 jalapeno pepper, finely chopped
1 red pepper, finely chopped
2 Tbsp chopped fresh cilantro
2 Tbsp chopped Italian flat leaf parsley
salt and pepper to taste

Directions:
In medium bowl combine all ingredients. Season with salt and pepper. Cover and store overnight for flavors to blend. If salsa is very juicy you may need to drain before serving.

Blueberry Spinach Salad

Ingredients:
1/2 cup canola oil
1/4 cup raspberry vinegar
2 teaspoons Dijon mustard
1 teaspoon sugar
1/2 teaspoon salt
1 (10 ounce) package fresh spinach, torn
1 (4 ounce) package crumbled feta cheese
1 cup fresh blueberries

Directions:
In a jar with tight-fitting lid, combine the first five ingredients and shake well. In a large salad bowl, toss the spinach, feta cheese, and blueberries. Add dressing and toss gently; serve immediately.

Blueberry Oat Pancakes

Ingredients:
1 cup quick oats
1 cup whole wheat flour
3/4 cup all purpose flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/2 tsp cinnamon, optional
1 egg
2 cups milk
2 Tbsp applesauce
1 tsp vanilla
1 banana, mashed
1 cup blueberries

Directions:
Mix the oats, flours, baking powder, baking soda, and salt in a bowl, set aside. Whisk together the egg, milk, applesauce, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Fold in the blueberries. Let the batter stand for 5 minutes. Heat a lightly oiled griddle over med-high heat. Drop by large spoonfuls onto the griddle, and cook until bubbles form and edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.

Blueberry Coffee Cake

Ingredients:
1/4 cup butter
3/4 cup sugar
1 egg
1/2 cup milk
1 cup wheat flour
1 cup all-purpose flour
1/4 cup flax meal
2 tsp baking powder
1/2 tsp salt
2 cups blueberries

1/2 cup brown sugar
3 Tbsp flour
1 tsp ground cinnamon
3 Tbsp butter

Directions:
Preheat oven to 375. Grease and flour (or use baker's joy) 9 inch springform pan. Sift together flour, baking powder and salt. Set aside. In large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg. Bet in the flour mixture alternately with the milk, mixing just until incorporated. Stir in the blueberries. Pour batter into prepared pan. In a small bowl, combine brown sugar, 3 Tbsp of flour, and cinnamon. Cut in butter until crumbly. Sprinkle over batter. Bake in preheated over for 40-45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Chocolate Covered Blueberries

Ingredients:
1 Tbsp oil
1 cup chocolate chips (use good chocolate, my favorite is ghirardelli 60%)
2 cups fresh blueberries

Directions:
Heat oil and chocolate chips in a saucepan. Stir continuously until chocolate is smooth. Or you can heat in the microwave in 30 second bursts, stirring after each 30 seconds until chocolate is smooth. Add in the cleaned and dried fresh blueberries. Coat with the chocolate. Spread it out on waxed paper on a baking tray. Place in the refrigerator to set for about 10 minutes. Enjoy,they won't last long!

Health Nut Blueberry Muffins

I'm always on a quest to try to make the baked goods I love so much a little healthier so I can feel a little better about eating them. I was very excited to find this recipe on allrecipes that has the wheat germ and wheat flour. Plus they taste really good too, and my kids don't even seem to notice the wheat germ and wheat flour.

Ingredients:
3/4 cup all-purpose flour
3/4 cup whole wheat flour
3/4 cup white sugar
1/4 cup oat bran
1/4 cup quick cooking oats
1/4 cup wheat germ
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup blueberries
1 banana, mashed
1 cup buttermilk
1 egg
1 tablespoon vegetable oil
1 teaspoon vanilla extract
I also threw in some flax meal

Directions:
Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper muffin cups.
In a large bowl, stir together the all-purpose flour, whole wheat flour, sugar, oat bran, quick-cooking oats, wheat germ, baking powder, baking soda and salt. Gently stir in the blueberries and walnuts. In a separate bowl, mix together the mashed banana, buttermilk, egg, oil and vanilla. Pour the wet ingredients into the dry, and mix just until blended. Spoon into muffin cups, filling all the way to the top.
Bake for 15 to 18 minutes in the preheated oven, or until the tops of the muffins spring back when lightly touched. (my muffins seemed to take more like 25 min to cook)

Blueberry Pie

 It is best served warm with a scoop of vanilla ice cream.

Ingredients:
9 inch frozen pie crust (or make your own : )
3/4 cup sugar
1 tsp ground cinnamon
1/2 cup flour
6 cups fresh blueberries
1 tbsp lemon juice
Topping:
1 cup flour
2/3 packed light brown sugar
1/2 cup cold margarine

Directions:
Heat oven to 425F. Mix sugar, flour, and cinnamon in large bowl. Stir in blueberries. Turn into pie crust. Sprinkle with lemon juice. Pat topping evenly over blueberries to form a top "crust". Bake 35-45 minutes. If topping browns too quickly cover with a sheet of foil.
Topping:
Mix flour and brown sugar in medium bowl. Cut in butter with a pastry blender until crumbly.

Key Lime Blueberry Pie

This is Shane's recipe. Most of my desserts require chocolate and in general I'm not a fan of lemon/lime desserts. Shane decided to change it up this time by adding in some blueberries. I think everyone agreed the blueberries made his key lime pie even better. Sweetened it up a bit and it was oh so good!

Ingredients:

1 9 inch graham cracker pie crust

1 14 oz can sweetened condensed milk

3 egg yolks (whites are not used)

1/2 cup key lime juice

handful of blueberries (optional)

8 oz containter Cool Whip

Directions:

Combine condensed milk, egg yolks and lime juice. Blend well until smooth. If adding blueberries do so now. Pour into pie crust and bake at 350 for 10 minutes. Allow pie to stand 10 minutes before refrigeration. Just before serving top with whipped cream and garnish with lime slices

Overnight Blueberry French Toast

This reminded me of West French Stuffed Toast. This was good but not as good as the stuffed french toast. Next time I will cut the cream cheese into smaller cubes and make sure they are well spread out. I might even just use 12 oz of cream cheese instead of 16.

Ingredients:
12 slices day old bread, cut into 1 inch cubes
2 (8oz) packages cream cheese cut into 1 inch cubes
1 cup fresh blueberries
12 eggs, beaten
2 cups milk
1 tsp vanilla
1/3 cup maple syrup

1 cup white sugar
2 Tbsp cornstarch
1 cup water
1 cup blueberries
1 Tbsp butter

Directions:
Lightly grease a 9x13 baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese and top with remaining bread cubes.
In a large bowl mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight.
Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat oven to 350 degrees. Cover and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until the center is firm and surface is lightly browned.
In medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3-4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat and simmer 10 minutes, until the blueberries burst. Stir in the butter, and pour over the baked French toast.

Blueberry Cake

I love this cake, It is sooo yummy. I found the recipe on Simply Recipes.

Ingredients:
1 cup all purpose flour plus 1 tsp of flour
1 tsp baking powder
1/2 tsp salt
4 oz (1 stick) unsalted butter, softened
1 cup sugar
1/4 tsp vanilla
2 large eggs
2 cups blueberries, rinsed and drained (if using frozen blueberries, thaw and drain first)
1 tsp lemon juice
powdered sugar for dusting

Directions:
Preheat oven to 350 F. Lightly butter a 9-inch springform pan and dust with flour. Or use a 9 inch round cake pan, butter and dust with flour and line the bottom with parchment paper.
Combine 1 cup of flour with baking powder and salt and set aside.
Using a mixer, beat the butter on med-high speed for 2 minutes. Then add the sugar and vanilla and beat until light and fluffy, a couple minutes more. Add the eggs one at a time and beat until well blended. Reduce speed of the mixer to low and slowly add the flour mixture, beating until smooth. Pour the batter into the prepared baking pan.
Combine the berried with the remaining tsp of flour and lemon juice in a bowl. Spoon the berry mixture over the batter. bake on middle rack in oven for 1 hour at 350 or until a toothpick inserted into the center comes out clean. Remove from oven and let cake cool in the pan for 10 minutes. transfer the cake to a platter, berry side up. Dust the cake with powdered sugar before serving.