Tag: Blueberry

Lemon Blueberry Dutch Baby

Lemon Blueberry Dutch Baby

INGREDIENTS: 1 cup all-purpose flour 4 eggs 1 cup whole milk 1 tablespoon lemon zest 1/4 cup unsalted butter 1/4 cup confectioners’ sugar 2 tablespoons freshly squeezed lemon juice Fresh blueberries INSTRUCTIONS: Preheat oven to 425 degrees Fahrenheit and move the oven rack to the middle of the oven if not already there. In a large bowl, whisk 

CREAMY CHOCOLATE BLUEBERRY SMOOTHIE

CREAMY CHOCOLATE BLUEBERRY SMOOTHIE

INGREDIENTS: 1 cup Silk unsweetened vanilla almond milk1/2 cup frozen blueberries (I like Wild Blueberries)3 tbsp avocado2 large soft Medjool dates, pitted (or sub 1–2 tbsp maple syrup)1 tbsp cacao powder1 tbsp hemp seeds or chia seeds1/2 tsp vanilla extract1/2 cup ice cubes INSTRUCTIONS: Place 

Moist Blueberry Lemon Pound Cake

Moist Blueberry Lemon Pound Cake

Ingredients:

3/4 cup or 175 g softened butter
2/3 Cup or 150 ml Milk
1 cup or 200 g regular sugar
2 Large eggs (lightly beaten)
zest of 1 lemon
juice of 1 lemon
1 cup or 150 g Frozen Blueberries (Tossed in flour)
1 3/4 cups or 225 g Plain / All purpose flour (sieved)
2 Teaspoons baking powder
1/4 Teaspoon salt

Instructions:

1. Heat oven to 170c,  325F. Grease and line your baking tin. See here for how to line. ** Please note, if using a Bundt tin, be sure to grease it very well as it can be hard to get the cake out of such a shaped tin.

2. Get all your ingredients ready, i.e zest and juice the lemon, sieve the flour, and add the salt and baking powder to the flour etc.

3. Start with making the cake batter by creaming the butter and sugar until a pale light colour. Place the blueberries in a bag and add a couple of tablespoons of flour. Give it a toss so the blueberries are coated. This will stop them from sinking to the bottom during baking.

4. Slowly add the beaten eggs to the mixer, on a low speed setting, a bit at a time. If the mixture starts to curdle or split, add a spoonful of your sieved flour, keep on adding the eggs, and a bit of flour if necessary, until all the eggs are added.

5. Add the milk with half of the flour, keeping the mixer on a slow speed. Once combined, add the lemon juice, and zest, the rest of the flour. Right at the end, fold in the blueberries.

6 Transfer the cake mixture to the greased and lined loaf tin. Place in the oven for 1 hr to 1 hr and 5 minutes, check after 1 hour. Test if done by placing a skewer in the centre of the cake and make sure it comes out clean. Every oven is different so cook times will vary a little.
***** Please note, if using a Bundt tin, cook time is 45 minutes.

7. Have a cup of tea and wait!

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Image Source:*lovefoodies.com

Source:lovefoodies.com

Balanced Blueberry Breakfast Smoothie

Balanced Blueberry Breakfast Smoothie

Ingredients: 1 cup of U.S. Highbush Blueberries fresh or frozen 1-2 cups of unsweetened coconut milk If you choose to skip the protein powder, we recommend using soy milk for added protein ½ banana 1-2 tablespoons of peanut butter 2 cups of spinach 1 teaspoon of chia seeds OPTIONAL: 1-2 scoops of protein powder OPTIONAL: Ice as needed for 

LOW CARB PALEO KETO BLUEBERRY MUFFINS RECIPE WITH ALMOND FLOUR

LOW CARB PALEO KETO BLUEBERRY MUFFINS RECIPE WITH ALMOND FLOUR

INGREDIENTS: 2 1/2 cup Blanched almond flour 1/2 cup Erythritol (or any granulated sweetener) 1 1/2 tsp Gluten-free baking powder 1/4 tsp Sea salt (optional, but recommended) 1/3 cup Coconut oil (measured solid, then melted; can also use butter) 1/3 cup Unsweetened almond milk 3 large Eggs 1/2 tsp Vanilla extract 3/4 cup Blueberries INSTRUCTIONS: Preheat the oven to 350 degrees F (177 degrees C). Line 

Waffles with Blueberry Compote and Lemon Ricotta Cream

Waffles with Blueberry Compote and Lemon Ricotta Cream

Ingredients:

1 cup part-skim ricotta

1 tablespoon confectioners’ sugar

1 teaspoon grated lemon zest, plus more for garnish

1 teaspoon fresh lemon juice

For the blueberry compote:
1 pint fresh blueberries, or 1 pound frozen blueberries, thawed

2 tablespoons honey or pure maple syrup

1 teaspoon fresh lemon juice

For the waffles:
1 cup spelt flour

1 cup whole-wheat flour

1 tablespoon granulated sugar

2 teaspoons baking powder

1 teaspoon baking soda

1/8 teaspoon fine sea salt

2 cups low-fat buttermilk

5 tablespoons unsalted butter, melted

2 large eggs

1 teaspoon finely grated lemon zest

Nonstick cooking spray

Directions:

  1. Make the ricotta cream: In a small bowl, combine the ricotta, confectioners’ sugar, lemon zest and lemon juice and whisk until light and fluffy. Cover and refrigerate for at least 30 minutes and up to 2 hours to allow the flavors to meld.
  2. Make the compote: In a small saucepan, combine the blueberries, 1/4 cup water and the honey and bring to a simmer over medium heat. Cook until the mixture thickens, about 7 minutes. Transfer to a bowl, add the lemon juice and let cool at least slightly.
  3. Make the waffles: Preheat the oven to 275 degrees F; set a rack on a baking sheet and put in the oven.
  4. In a medium bowl, whisk together the flours, granulated sugar, baking powder, baking soda and salt. In a large bowl, whisk together the buttermilk, butter, eggs and lemon zest. Add the flour mixture and mix just until the batter is combined. Let rest for 15 minutes.
  5. Heat a waffle iron according to the manufacturer’s instructions; coat with nonstick spray. Pour the batter onto the iron (the amount depends on the size of the iron), leaving a 1/2-inch border on all sides. Close the iron and cook until the waffle is golden brown and crisp, 3 to 5 minutes. Transfer to the rack in the oven to keep warm; repeat with the remaining batter.
  6. To serve, top the waffles with the blueberry compote and ricotta cream. Garnish with lemon zest.

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Source:foodnetwork.com