Blueberry Pound Cake
1/2 cup butter, rooom temp
3 eggs, room temp
3-1/2 cups all-purpose flour
2 tsp. baking powder
1/4 tsp. salt
2 cups sugar
4 cups fresh blueberries
1 cup milk
Grease a 10″ tube pan. In a large bowl sift together flour, bp, and salt; set aside. In a large mixing bowl beat the butter and sugar on medium speed until well combined. Beat in eggs.
Stir blueberries into reserved flour mixture. Then fold the blueberry/flour mixture into the butter mixture. Stir in milk just until combined. Spread batter into the prepared pan. Bake at 325 degrees F for 60-90 minutes, until a wooden skewer inserted near center comes out clean. Cool on a wire rack 15 minutes. Remove from pan and cool completely on wire rack.
Find the recipe here: http://civilizedcavemancooking.com/recipes/breakfast/gluten-free-pancakes/
Yummy Blueberry Pancakes this morning made from coconut & tapioca flours.
We were blessed to have about 35 little tykes out to pick this morning…what a perfect morning for it. We served them BLUEBERRY BARS and here is the recipe: http://www.tasteofhome.com/recipes/cranberry-bars.
I changed the recipe thus: substitute blueberries for the cranberries and omit the orange juice, orange peel, cinnamon, and nuts. And I used rolled oats (aka old fashioned). (I think the recipe would be great with the OJ, cinnamon and nuts – I just had on hand some blueberry sauce I’d already cooked up so that is what I used).
Whipped up this delicious blueberry chicken salad for lunch. It’s easy and made me feel like I was doing my body a favor with all the healthy ingredients!
For two servings:
1 c fresh blueberries
1 c cubed cooked chicken breast (I used a little more)
1/4 c chopped celery
1/4 c diced sweet red pepper
2 T thinly sliced green onions
1/4 c plus 2 T plain yogurt
1/2 t lemon juice
3 T mayonnaise
1/2 t salt
1/8 t stevia (or a little less)
1/2 t apple cider vinegar
You could also use a couple Tablespoons sugar instead of the stevia.
Combine all the ingredients except the blueberries, and then add the blueberries and gently toss. Serve over lettuce leaves. (Or kale leaves, as pictured. 🙂 )
I prepare asparagus by pouring a little olive oil in the bottom of a baking dish or pan, rolling the spears so they’re covered, in a single layer, sprinkle with sea salt, roast/bake in a hot oven (400′) until browned, turning them to get browned all over. Doesn’t take very long, but it makes them so delicious.
I hope to freeze some. Then I will probably use it in frittatas, or scrambled eggs. I did see a picture of Schwan’s frozen asparagus on skewers on a grill, and that looked promising. I’m not much on just cooking it like green beans, because it gets too slimy… .” Yet onward I haste to the heavenly feast: That, that is the fulness; but this is the taste.” C.Wesley
This is one of our favorite things to have for lunch. It’s easy AND very delicious. Of course it’s the best with fresh blueberries or strawberries during berry season, but you can use any fruit (fresh or frozen) as the topping.
Combine in blender and mix well:
1 cup flour
1 cup milk
1/2 cup sugar
1/4 cup frozen orange juice concentrate
Put 1 Tablespoon butter in each of 4 individual dishes. Heat dishes in pre-heated 450 degree oven until butter is melted. Divide batter evenly among dishes. Bake until puffed and golden–about 20 minutes (ours usually take longer). Serve immediately with powdered sugar and fresh berries (or any other fruit, jam, sauce, etc. of your liking).
This is a recipe given to us a few weeks ago by our friend Jessica.
2 cups flour (we sometimes use 1/2 or 3/4 whole wheat flour)
1/2 cup sugar
3 tsp. baking powder
1/2 tsp. salt
1 cup blueberries
1 egg, lightly beaten
1/3 cup vegetable oil
1 cup milk
1/3 cup sugar mixed with 1 tsp. cinnamon
In large mixing bowl combine dry ingredients. Then stir in berries.
In a separate bowl beat together egg, oil, and milk.
Make a depression in the center of the berry mixture and pour in liquid mixture all at once.
Stir just to moisten ingredients. (Do not overmix).
Spoon into 12 greased muffin cups (or 6 jumbo muffin cups) and sprinkle each with a little of the sugar/cinnamon mixture.
Bake in preheated 400 F oven for 20-25 minutes.
We think these are delicious. My sister eats them for breakfast and says they are very filling. Thank you Jessica!
Yesterday we made this salsa. It was very easy and really good.
1 c. fresh blueberries
1 T. lemon juice
2 T. sugar
1 c. frozen corn, drained
1 c. black beans, drained
1 c. prepared salsa
1 small red onion, diced
cilantro to taste, diced
Cook blueberries, lemon juice & sugar till berries are juicy. Add the rest of the ingredients and heat through.
We made our own salsa (since we found out at the last minute we were out of prepared salsa) from garlic, canned tomatoes, and onion. Oh, and hot peppers. But it still wasn’t spicy enough for Daddy’s taste. (He likes everything really hot).