Fluffy Cottage Cheese Blueberry Cloud Bread

 Ingredients:

4 large eggs, separated

1 cup cottage cheese

1 cup fresh blueberries

1/4 teaspoon salt

1/4 teaspoon cream of tartar (optional, for stabilizing egg whites)

1/2 teaspoon vanilla extract (optional)

Directions:

Preheat the oven: Set oven to 300°F (150°C) and line a baking sheet with parchment paper.

Whip the egg whites: In a clean bowl, beat egg whites with salt and cream of tartar (if using) until stiff peaks form.

Blend the base: In another bowl, blend cottage cheese, egg yolks, and vanilla extract (if using) until smooth.

Combine: Gently fold the egg whites into the cottage cheese mixture using a spatula, keeping as much air as possible.

Add blueberries: Carefully fold in the blueberries without overmixing.

Shape and bake: Spoon the mixture into rounds or loaf shapes on the prepared baking sheet.

Bake: Bake for 25–30 minutes until golden and set. Cool slightly before serving.

Notes

Make sure your bowls are grease-free to help the egg whites whip properly. For best texture, use fresh blueberries and blend the cottage cheese until completely smooth.

 My egg whites didn't "peak" up the way I wanted. A tiny bit of yolk  broke in the whites.

I know it didn't fluff up the way I wanted but might try it again.

Note to self- next time make it in the individual casserole dish. Came out SO much better. 

 

Cottage Cheese Blueberry Bake

 Ingredients

1 cup 2% cottage cheese

2 eggs

1/4 cup honey

1/2 tsp. vanilla

1/2 tsp. cinnamon

1/4 cup oat flour ( put old fashion oats in food processor to make flour)

1/4 tsp. baking powder

pinch of salt

1/2 cup frozen blueberries

spray for dish

Directions:

Heat oven to 350 degrees

Add eggs to bowl and beat well. Add cottage cheese, vanilla, cinnamon and honey and mix until thoroughly combined.

Add oat flour, baking powder and salt to the cottage cheese mixture and combine.

Fold in blueberries to the above.

Bake 35 to 40 minutes.

Remove when done and let cool

At first I didn't think I was going to add this to the blog but the more I picked on it the better it got!

Think it would be better with fresh blueberries

COFFEE MUG FLAX MUFFIN - LOW CARB

 

Ingredients:

 1/4 cup flax seed meal

 1/2 teaspoon baking powder

 1/4 teaspoon stevia powder

1 teaspoon Saigon  cinnamon

1 egg

1 teaspoon unsweetened apple sauce

Directions:

Mix all ingredients in a coffee mug.

Microwave for one minute on high.

If you want to add  frozen berries, microwave for 1:30 on high.

It will be moist at first, but as the muffin cools it gets firmer.

Easy Lemon-Blueberry Bundt Cake

 Mei's daughter Nancy is 44 tomorrow. Mei was going to her grandsons Marine Boot Camp graduation which is Friday. The cake is for Nancy and Payton.

Nancy sent me a text and said the cake was excellent!

Ingredients:

1 (15.25 ounce) package lemon cake mix, save 1 Tbl. for later

¾ cup milk

½ (8 ounce) package cream cheese, softened

¼ cup freshly squeezed lemon juice ( used my Meyer lemons)

2 eggs, at room temperature

1 tablespoon lemon zest

1 cup blueberries, fresh or frozen

Cooking spray- I used the bakers one- has flour and oil in it

Glaze:

3 tablespoons lemon juice, or more as needed 

1 1/2 cups powdered sugar

Directions:

Preheat the oven to 350 degrees F (175 degrees C). Spray a fluted tube pan (such as Bundt) with cooking spray.

Place all but 1 tablespoon cake mix in a large bowl. Add milk, cream cheese, eggs, and lemon zest and juice and beat with an electric mixer for 3 minutes.

Place blueberries in a separate bowl and toss with remaining 1 tablespoon cake mix until coated. Fold into cake batter and transfer to the prepared Bundt pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 40 to 45 minutes. Set on a wire rack until completely cooled, about 30 minutes.

Combine powdered sugar and lemon juice for glaze in a small bowl. Mix together until desired consistency, adding more lemon juice a bit at a time, if needed.

Run a table knife around the edges of pan to loosen cake. Invert carefully onto a serving plate and slowly pour glaze over top.

Mardi Gras Smoothie

 

 Ingredients:

For the gold layer

1 cup pineapple

1 small banana frozen

1 cup plain Greek yogurt

½ cup water ( or to celebrate add vodka )

⅛ teaspoon turmeric

For the green layer:

2 kiwis peeled & frozen

3 cups fresh spinach

¾ cup water

For the purple layer:

1 cup blueberries frozen

⅓ cup raspberries or strawberries, frozen

1 cup water

Directions:

For the gold layer-

Add all of the ingredients to a blender in the order listed and blend until smooth. Transfer to a cup and stick in the freezer.

For the green layer-

Add all of the ingredients to a blender in the order listed and blend until smooth. Transfer to a cup and stick in the freezer.

For the purple layer-

Add all of the ingredients to a blender in the order listed and blend until smooth.

For the smoothie-

Pour the purple layer evenly into 3 cups. Pour the green layer over the purple layer. Top with the gold layer

The Truth About the Purple, Green, and Gold of Mardi Gras

And in 1892, the Rex parade theme "Symbolism of Colors" gave meaning to these colors. Purple Represents Justice. Green Represents Faith. Gold Represents Power.

BAKED MEYER LEMON BLUEBERRY DONUTS

 

FOR THE LEMON BLUEBERRY DONUTS:

1 cup all purpose flour 

1 teaspoon baking powder

1/4 teaspoon salt

1/3 cup  milk

1/3 cup  granulated sugar

1 large egg

2 tablespoons  butter , melted and slightly cooled

2 tablespoons fresh lemon juice ( used my Meyer lemons)

1 teaspoon lemon zest

1 teaspoon vanilla extract

1/3 - 1/2 cup fresh blueberries

FOR THE LEMON GLAZE:

1 cup  powdered sugar

2-3 tablespoons  fresh lemon juice (or milk)

Directions:

 

TO MAKE THE DONUTS:

Preheat oven to 350°F. Spray 8 cavities in a donut pan (or pans) well with non-stick cooking spray. If using a 6-count donut pan, you will need to bake in separate batches. Set aside.

In a large mixing bowl, whisk together the flour, baking powder, and salt. Set aside.

In a separate mixing bowl, mix together the milk, sugar, egg, butter, lemon juice, lemon zest, and vanilla until fully combined.

Add the dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter. Gently fold the blueberries into the batter.

Evenly distribute the batter between all 8 cavities of the prepared donut pan (a piping bag or spoon works well).

Bake at 350°F for 9-10 minutes or until a toothpick inserted into the donut comes out clean. Remove from the oven and allow to cool for about 10 minutes, then invert onto a wire rack to cool.

TO MAKE THE GLAZE:

In a medium sized mixing bowl, whisk together the powdered sugar and lemon juice until well combined. Add more lemon juice to thin out the glaze or add more powdered sugar to thicken the glaze as needed.

Place a piece of foil under the wire rack with the donuts to catch any glaze. Dip each donut into the glaze and place onto the wire rack. Allow the glaze to harden for a few minutes, then eat!

We have a local produce store in my area that usually has some good deals. I saw blueberries on sale for 1.00!!! How can you resist that. Been wanting to make this recipe-- very good😁

Magnolia Bakery Blueberry Muffins | CopyKat Recipes

Ingredients:

For the streusel crumble:

¼ cup plus 1 tablespoon of sugar

2 tbsp all-purpose flour

2 tbsp cold, unsalted butter

For the muffins:

cooking spray

1⅓ cups all-purpose flour

1 tsp baking powder

½ tsp kosher salt

8 tbsp (1 stick) unsalted butter, softened

1 cup sugar

2 large eggs

1 tsp pure vanilla extract

½ cup sour cream (I used greek yogurt)

1 cup frozen blueberries, unthawed

Directions:

To make the streusel crumble:

In a medium bowl, stir together the sugar and flour. Use a pastry blender (or your fingers) to cut in the butter, mixing it thoroughly until it resembles coarse crumbs. Refrigerate until ready to use.

To make the muffins:

Preheat your oven to 350°F. Spray a 12-cup muffin pan with cooking spray.

In a medium bowl, stir together the flour, baking powder, and salt.

In a stand mixer with the paddle attachment, cream the butter and the sugar on medium speed until light and fluffy, about two minutes.

Reduce the speed to low, then slowly add in the eggs and vanilla. Increase the mixer speed to medium-high, and mix until well incorporated.

Return the mixer back to a low speed, and add in the flour mixture and sour cream. Mix until well incorporated. Fold in the blueberries.

Fill your muffin cups about three-quarters full, then sprinkle the streusel crumble on top of each muffin.

Bake about 24 – 28 minutes. If using a toothpick to test doneness, the toothpick should come out of the center of the muffin clean.

Store in an airtight container at room temperature.

I didn't add the streusel, sprinkled with sugar. I also baked for 30 minutes.

Creamy Blueberry-Chia Pudding

Ingredients:

⅔ cup whole milk

½ cup frozen blueberries

3 tablespoons chia seeds

1 tablespoon honey, or to taste

½ teaspoon ground cinnamon

½ teaspoon vanilla extract

1 pinch salt

2 tablespoons full-fat Greek yogurt

Directions

Combine milk, blueberries, chia seeds, honey, cinnamon, vanilla extract, and salt in a blender. Blend until mixture has thickened, about 2 minutes. Stir in Greek yogurt.

Divide mixture between 4 small serving glasses or jars. Refrigerate for 4 hours or overnight, until thickened and set.

Mey gave me a few bags of frozen blueberries. 

Texas Sized Blueberry Peach Muffins

 

Ingredients:

2 cups flour plus a tablespoon to coat blueberries

1 cup diced peaches, *peeled*(about 3 peaches)

1 cup blueberries

1 teaspoon vanilla extract

2 eggs

1 cup sugar

1 stick butter, room temperature

1/2 teaspoon salt

1 teaspoon baking powder

1/2 cup sour cream

Topping:

Brown sugar

Directions:

Pre-heat oven to 350F.

In a large bowl, mix together the flour, baking powder and salt.

In the bowl of a stand mixer, cream together the butter and sugar. Add in the eggs, one at a time, mixing after each egg is added. Add in the vanilla. Mix well.

Add in the sour cream and mix until well combined.

Add in the dry ingredients and mix well.

Gently fold in the flour coated blueberries  and peaches.

Line muffin tin with Texas Sized Cupcake liners

Sprinkle brown sugar on top of muffins.

Bake for 1 hour and 15 minutes, or until the top is lightly browned.

Remove and put on a cooling rack, once cooled a little flip bread out to cool completely.

Laurie ( our neighbor) invited us over for a peach ice cream ( which she made) social. I never go to someone's house empty handed.😄

BLUEBERRY WATERMELON FETA MINT SALAD RECIPE

 

Ingredients:

 2 ounces olive oil

 1 ounce balsamic vinegar

 1/2 teaspoon salt

 pinch of ground black pepper

 1 tablespoon diced red onion

 8 cups diced watermelon

 2 cups fresh blueberries

 1/4 cup rough chopped fresh mint leaves

1/2 cup goat cheese crumbles ( I subbed this for the Feta)

Directions:

In a large bowl, whisk together olive oil, balsamic vinegar, salt, pepper and diced red onion.

Add the diced watermelon, blueberries, mint and goat cheese to bowl. Gently toss to coat.

Last of the watermelon recipes for this year. This was a good one.

Blueberry Breakfast Bites

 Ingredients:

1 Cup frozen blueberries

1 Cup old fashion oats

1/2 Cup sunflower seeds

1/2 Cup Almond flour*

2 Tbsp Avocado  oil

Directions:

Place first 4  ingredients  in a food processor with 1 TBSP of the Avocado oil

If the mixture looks dry add the second tablespoon of avocado oil. It depends on how much oil is released from the sunflower seeds if additional oil is needed

Once it becomes a fine paste roll into balls

Refrigerate for 2 hours or overnight

* I didn't have almond flour. Added whole almonds to the food processor and pulsed to fine powder

Cow Tipping Creamery Blueberry Compote

 Ingredients:

3 cups frozen blueberries

1/2 cup honey( I always try to use local honey)

2 tablespoon fresh lemon juice

1 tablespoon cornstarch

Directions:

Set stove burner to medium heat. Place a saucepan with frozen berries, honey and lemon juice on the burner and stir until berries are soft. Takes about 15 minutes.

In a small bowl combine cornstarch and 2 tablespoon water and stir until combined.

Stir cornstarch into the berries and simmer until the combination thicken.

Let cool. Add to ice cream or Greek yogurt.

Note: I'm working on the last of the berries in the freezer. This recipe is from November 2020 Woman's Day.

Cow Tipping is located in Austin Texas. If anyone has ever has their Ice Cream I would love to know how it tastes.

All-Bran's Best Blueberry Muffins

Ingredients:

1 1/2 cups all-purpose flour

2 1/2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 1/2 cups Kellogg's* All-Bran* Original cereal

3/4 cup 2% milk ( I used almond milk)

1/2 cup orange juice

2 eggs

1/4 cup oil

3/4 cup packed brown sugar

1 1/2 cup fresh or frozen blueberries (do not thaw)

Directions:

In medium bowl, mix together flour, baking powder, soda and salt. Set aside.

In large bowl, stir together cereal, milk and juice. Let stand 5 minutes or until cereal softens. Add eggs, oil and brown sugar; mix well.

Add flour mixture, stirring just until combined. Fold in blueberries.

Spoon batter into lightly greased or paper-lined muffin pan cups. Bake at 400 degrees F for 20 to 22 minutes, or until golden brown and tops of muffins spring back when lightly touches.

**© 2010, Trademark of Kellogg Company used under license by Kellogg Canada Inc.

Note: Next time coat berries with flour before adding. Helps to prevent sinking to bottom of cups.

Blueberry Bites ( Instant Pot)

I still have blueberries in the freezer from my wonderful mornings picking with Mey.

INGREDIENTS:

1 cup quick cooking oats

1/2 cup  flour

1 teaspoon baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

4 eggs

1/3 cup honey

1 tablespoon brown sugar

1 cup mixed berries if frozen, thawed and smashed a bit

Directions:

Mix oatmeal, flour, baking powder, cinnamon and salt in a small bow. Set aside.

In a larger mixing bowl, add eggs, honey and brown sugar and mix well. Add dry ingredients and mix well. Fold in berries.

Grease molds with nonstick cooking spray and use a 3 tablespoon portion scoop to fill each cup.

Place 1 cup water and trivet into instant pot. 

Place the lid on the pot and seal shut. Close the pressure release valve. Set the instant pot to manual, high pressure for 8 minutes. When cooking cycle is complete, let pressure naturally release for 10 minutes before opening pot.

I really liked these. They aren't overly sweet.

BLUEBERRY CRUMB BARS

 I have lots of blueberries in the freezer. I saw this recipe and wanted to share .




INGREDIENTS:
3/4 cup sugar, divided
2 teaspoons cornstarch
1 tablespoon freshly squeezed lemon juice
2 cups blueberries
1 1/2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1 large egg yolk
1 teaspoon vanilla extract
Zest of 1 lemon
1/2 cup (1 stick) unsalted butter, cut into cubes

1 1/2 tablespoons light brown sugar


DIRECTIONS:
Preheat oven to 375 degrees . 

Lightly coat an 8×8 baking dish with nonstick spray.

Combine cornstarch and 1/4 cup sugar in a small bowl, add lemon juice- stir until well combined. Gently add blueberries till well combined, set aside.

In a large bowl, combine the flour, remaining 1/2 cup sugar, baking powder and salt. Add egg yolk, vanilla, lemon zest, cold butter. Use fingers and work the butter into the dry ingredients until it resembles coarse crumbs.




Spread 2/3 of the batter into the prepared baking dish. Spread blueberry mixture evenly over the bottom layer. Sprinkle with remaining 1/3 of the batter and brown sugar.

Place into oven and bake until lightly browned, about 35-40 minutes. Let cool slightly before cutting into bars.

Note to self- use a standard size lemon next time. I used my lemon from the tree which are the size of a grapefruit this year. 

It came out good but strong lemon taste.

LEMON BLUEBERRY TEXAS SIZED MUFFINS

Ingredients:

1/2 cup butter (I like salted, softened)
1 cup sugar
2 eggs
3 Tablespoons freshly squeezed lemon juice (about 2 lemons)
1 1/2 cups unbleached white flour
1 1/2 teaspoons of baking powder
1/4 teaspoon of salt ( didn't add)
1/2 cup of orange juice
1 cup of fresh or frozen blueberries

Optional: Powdered sugar glaze or drizzle of vanilla frosting

Directions:

Wash off the outside of the lemons, and then roll them around under your hand to soften and “loosen” up the juice inside.

Then cut in half and squeeze out the juice, being careful to remove any seeds.

In your mixer bowl,  beat together the butter and sugar, then add the eggs and lemon juice. 

In a separate bowl, stir together the flour, baking powder and salt. To give the muffins an extra citrus taste,  use orange juice instead of milk for the liquid. Measure out orange juice. Now alternately add flour mixture and orange juice to  creamed sugar, eggs and lemon juice,  a bit at a time till it’s all incorporated. 

 If you’re using frozen blueberries (not for fresh) stir them with a Tablespoon of flour. This will soak up some of the moisture when they bake.

Turn off your mixer and gently stir the blueberries into the batter.

 Pour in your batter into muffin cups and bake in a preheated 350 degree oven for around 
a knife or toothpick inserted comes out cleanly.

Mary Louise Blue Ribbon Blueberry Muffins

Ingredients:

1 egg

1/2 cup sugar

1 1/4 cups flour

2 teaspoons baking powder

3/4 teaspoon salt

1/2 cup milk

3 tablespoons butter- melted

1 cup fresh blueberries

TOPPING:

1 tablespoon butter- melted

2 tablespoon sugar


Directions:

In a mixing bowl beat egg and sugar until thick.

In a separate bowl combine flour, baking powder and salt.

Alternately add flour and milk to egg mixture. Beat after each addition until blended.

Stir in melted butter.

Fold in blueberries.

Pour batter into a greased and floured 8 inch square baking pan. Sprinkle with 2 tablespoons of sugar.

Preheat oven to 350 degrees. Bake for 35 minutes or until top springs back when lightly touched. Brush top with remaining butter.


Ted and Marie, Brandon and Richard really like these!

Need to pick more berries!! 

Blueberry Upside Down Cake

Ingredients:

1/3 cup brown sugar
2 Tablespoon butter
1 1/2 cups blueberries
2 eggs, separated into whites and yolks
1/4 teaspoon cream of tartar
3/4 cup sugar
1/2 cup butter
1 teaspoon vanilla
1 1/2 cup flour
2 teaspoon baking powder
1/2 teaspoon salt

1/2 cup milk


Directions:

Preheat oven to 350.

To make the topping heat the brown sugar and 2 T. of butter in a small saucepan. Cook until the butter melts and sugar dissolves.

Spray a 9" cake pan with cooking spray, I cut a circle size of the bottom of the pan from wax paper and placed it on the bottom of the prepared pan. I then sprayed the top of the wax paper.  Pour the sugar and butter mixture into the pan to coat the bottom.
Add the blueberries in a single layer on top of the sugar and butter mixture.

Separate the egg whites and yolks. Beat the egg whites at high speed with the cream of tartar until stiff peaks form. Pour the egg whites out and set aside for later.

Then cream the sugar and 1/2 c. butter until well blended. Add the egg yolks and beat well, and then mix in the vanilla.

Combine the flour with the baking powder and salt and mix.

Add the flour alternately to the batter with the milk.

Fold the egg whites into the batter.

Pour into the cake pan and spread evenly. The batter will be very thick, much thicker than a regular cake batter.

Bake for 30-40 minutes until the center is cooked.


Cool the cake in the pan for 15 minutes, then flip the cake upside down onto a serving platter, but leave the cake pan on top of the cake for another 5-10 minutes to let the blueberries soak in.

Marie sent me a text Ted was on the way over with blueberries. These berries were from Georgia.

Tomorrow blueberry season opens here! Mey and I will be off early to pick.

Bon Marche’ blueberry muffins

Ingredients:

1/2 cup butter 
1 cup sugar
1 teaspoon vanilla
2 eggs
1/2 teaspoon salt
2 1/2 teaspoons baking power
1/8 teaspoon baking soda
2 cups flour
2 tablespoons sour cream in cup measure, add milk to 1/2 cup
2 cups frozen blueberries
Sugar for the top

Grease and flour muffin cups including top, (or just use cooking spray).
Beat soften butter with sugar and vanilla until well mixed, beat in eggs.
Mix dry ingredients and mix in alternately with the milk.
Fold in berries. Batter will be extremely thick and heavy.
Fill muffin cups to top and sprinkle sugar on top.
Bake in preheated 450-degree oven for 5 minutes.
Lower heat to 375 degrees for an additional 30 to 35 minutes until done.
Cool and remove from pans. 


Blueberry season is soon approaching. I had one bag of berries left in the freezer and wanted to use it up. So much going on that baking always makes me feel better. Saw this copycat recipe and looked like it would be good.

Mackinac Lemon-Blueberry Muffins

Mey and I were blueberry pickers on a mission! Mine are gone but Mey froze most of hers. She came over the other day with three full bags. Love Blueberries! Wanted to try this recipe from Cooks Magazine. 


To prevent streaks of blue in the batter, leave the blueberries in the freezer until the last possible moment. Frozen blueberries make this a year-round recipe; fresh blueberries may be substituted, if desired. If your lemons are small, buy an extra one to ensure that you’re able to get 5 teaspoons of zest.

Ingredients:

1 ½ cups  sugar

 5 teaspoons grated lemon zest (2 lemons) 

 2 ½ cups all-purpose flour

4 teaspoons baking powder

 ¾ teaspoon salt

 1 ½ cups sour cream

7 tablespoons unsalted butter, melted

2 large eggs

1 ½ cups frozen blueberries

Directions:

1. Adjust oven rack to middle position and heat oven to 400 degrees. Generously spray 12-cup muffin tin, including top, with vegetable oil spray. Combine ¼ cup sugar and 2 teaspoons lemon zest in small bowl; set aside.

 2. Whisk flour, baking powder, and salt together in bowl. Whisk sour cream, 5 tablespoons melted butter, eggs, remaining 1 1/4 cups sugar, and remaining 1 tablespoon lemon zest together in large bowl.

 3. Using rubber spatula, fold flour mixture into sour cream mixture until just combined. Fold in blueberries until just evenly distributed; do not overmix. Using greased 1/3-cup dry measuring cup or #12 portion scoop, portion batter among cups in prepared muffin tin; evenly distribute any remaining batter among cups. Brush batter with remaining 2 tablespoons melted butter and sprinkle with sugar-zest mixture (about 1 teaspoon per muffin cup).

 4. Bake until muffins are golden brown and toothpick inserted in center comes out with few crumbs attached, 20 to 25 minutes, rotating muffin tin halfway through baking. Let muffins cool in muffin tin on wire rack for 10 minutes. Transfer muffins to rack and let cool for 5 minutes. Serve warm.


Notes about Blueberries:
What does partially defrosting them do?  Bakes muffins faster.  For things where extra liquids are an issue, I keep them frozen but toss first in flour or similar. I agree that in some cases keeping them frozen is for the best.