Blueberry Recipes for 2010



(a lower fat, dark chocolate snack cake which has a brownie like texture, and is more moist after setting a few hours.) 
      1        Cup whole wheat flour
      1        Cup white sugar
      6           Tbsp.  cocoa powder

¾    tsp. baking powder

½    tsp. baking soda

¼    tsp. salt

¾    Cup water

½    Cup blueberries
 1          Egg


Mix first 6 ingredients in medium bowl.  Place water, blueberries, and egg in blender and blend until smooth.  Add to flour mixture.  Pour into 8x8 pan sprayed with non - stick cooking spray.  Bake in preheated 350˚ oven for 30 minutes.  Invert onto cake plate when cool.


Top with glaze:  Microwave 1 cup frozen light whipped dessert topping, thawed, mixed with ½ cup semisweet chocolate chips for 1 minute at ½ power. Stir until chips are melted.  Let cool 5 minutes and spread over cake. 
Top with sauce:  In blender, combine ½ cup frozen light whipped dessert topping, thawed, and ½ cup fresh blueberries.  Cover and blend until smooth.
Top cake with fresh blueberries when serving.

(From Better Homes and Gardens, and a special thanks to Dorothy Olsen)




  Cup flour

½    Cup cornmeal

½    Cup white sugar

2     tsp. baking powder

      ½    tsp. salt

      ½    tsp. baking soda

      ¼    tsp. lemon extract or lemon zest

      ¼    Cup chopped almonds


      Mix above ingredients in large bowl blending completely.


       In separate medium bowl, completely mix together:


       2   Eggs

       1   Cup yogurt

       ¼  Cup canola oil


       Combine the liquid ingredients into the dry ingredients in the large bowl. 

       Stir together until completely blended.  Gently fold in:


       1        Cup Blueberries


      Spray 12 muffin cups with non-stick cooking spray.  Fill the cups with the batter and bake in a pre-heated 400 degree oven for 18 to 20 minutes or until the tops  are golden brown.  Cool 5 minutes and remove from muffin cups.  Serve with butter and honey