BLUEBERRY - WHOLE WHEAT CHOCOLATE CAKE
(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)
BLUEBERRY- ALMOND CORNMEAL MUFFINS
1¼ Cup flour
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