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)


1¼ 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