Blueberry Crumble Bars

This past summer I picked LOTS of blueberries.  I froze some so that we would have them throughout the winter.  We use them in all sorts of things like muffins, yogurt, oatmeal, pancakes, waffles, cheesecake, smoothies, and many others.  These bars are easy and SO delicious.  You can eat them alone or serve warm with a scoop of vanilla ice cream.

Ingredients:

• 1 1/2 Cups of Flour
• 3/4 Cups of Sugar
• 1/8 Cup Lemon Juice
• 1 Pint Blueberries
• 1/8 teaspoon Salt
• 1/2 teaspoon Baking Powder
• 2 teaspoons Corn Starch
• 1 Stick Cold Butter
• 1 Egg

Makes 12 bars

Preheat oven to 375 degrees.  In a bowl combine the flour, 1/2 cup of sugar, salt, and baking powder.  Cut the butter into cubes and add to mixing bowl.  Add egg.  Using a fork or a pastry blender, combine the ingredients until they become a crumbly mixture.  Grease the bottom and sides of an 8x8 baking dish.  Firmly press 1/2 of the crumb mixture into the bottom of the dish.  In a separate bowl, combine blueberries, remaining 1/4 cup of sugar, lemon juice, and cornstarch.  Toss to coat the berries.  Place the blueberry mixture on top of the pressed dough.  Cover with remaining crumble.  Bake for 35-40 minutes.  Cool completely and then cut into bars.

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Blueberry Cheesecake

It has been almost two weeks since we went blueberry picking and we are still eating the fruits of our labor!  I can't believe how fresh they still are.  (HAHA!  Yes I wrote this over a month ago... I am very behind!)  When I buy blueberries at the grocery store they usually only last a few days so I am quite impressed with the ones we picked fresh.  I guess that means that at the berries we buy at the grocery store take a long time to get there.  We picked these at Eagletree Farm in Leesburg and they never spray them with anything so they are perfect to eat right from the bush.  We have just a few fresh ones remaining, but lots in the freezer.

Ingredients:

• 3 1/2 Tablespoons of butter
• 1 1/4 Cups of Graham Cracker Crumbs
• 1 (8 oz) package of Cream Cheese
• 1 Egg
• 1/2 teaspoon of Vanilla
• 6 oz of Blueberry Preserves (I used homemade)
• 3/4 Cup Fresh Blueberries
• 6 Tablespoons Sugar

Serves 8

Melt butter in microwave.  Mix with graham cracker crumbs and press into bottom of pie plate.  Put in fridge until ready to use.  

Evenly spread layer of Blueberry Preserves on top of graham layer.

In a large bowl, beat cream cheese with mixer until creamy.  Next add in sugar, eggs, and vanilla.  Continue beating until ingredients are well blended.  

Evenly top jam layer with fresh blueberries

Pour cream cheese mixture over blueberries and bake at 350 for about 25-30 minutes.  Cheesecake will puff up slightly and turn a light golden color.  Cool completely before serving.  Store in fridge.

We have made lots of yummy treats with our blueberries this year.  Check out some of them below

Blueberry Muffin Tops


Frozen Blueberry Cheesecake Bites

Banana Blueberry Bread

Banana bread is DEFINITELY a favorite around here.  Sometimes I even throw is chocolate chips.  My go to recipe isn't exactly healthy so I needed to put a little spin on it.  

Bananas are always on my grocery list, sometimes my kiddos eat one every day and sometimes they will go almost a week with out one.  Having very ripe bananas is the perfect excuse to make a yummy loaf of bread!

Ingredients:

• 2 Ripe Bananas (about a cup mashed)
• 3/4 Cup Blueberries
• 1 1/2 Cups Flour
• 1/2 Cup Sugar
• 3 TablespoonsVegetable Oil
• 1 Tablespoon Brown Sugar
• 3/4 Cup Quick Oats
• 1/2 teaspoon Salt
• 1/2 teaspoon Baking Powder
• 1/4 teaspoon Baking Soda

Preheat oven to 350 Degrees.  In a large bowl, combine flour, oats, salt, baking powder, baking soda, and sugar.  

Take 1 tablespoon of the flour mixture and toss with the blueberries to coat them.

In separate bowl, beat the eggs.  Add in mashed banana and vegetable oil.

Pour into flour mixture and mix until well combined.

Pour half of mixture into greased loaf pan.  Layer on blueberries.  Then pour on remaining batter.

Sprinkle top with 1 tablespoon of brown sugar.

Bake for 50 minutes.  Serve warm or cool and store covered

Grilled Pound Cake with Fresh Blueberries and Whipped Cream

Blueberry season is in full swing so we are eating them all the time! The boys and I picked several pounds.  We pick at a local place call Eagletree Farm it is pretty close to us, it only takes about 20 minutes to get there and it is well worth the drive!!!  I have been making and baking all kinds of yummy treats like Blueberry Muffin Tops, Frozen Blueberry Cheesecake Bites, Blueberry Lemonade, and Frozen Yogurt Covered Berries.  Blueberries freeze great so you can have them year round.  I have lots more yummy stuff on my list to make so I will probably have to pick some more before the season comes to an end.  

Ingredients:

• 1 Loaf of Pound Cake (sliced into about 3/4 inch slices)
• About 1 1/2 Cups of Fresh Blueberries
• 1 Cup of Heavy Whipping Cream
• 2 1/2 Tablespoons of Powdered Sugar
• Sugar Crystals (optional)
• Lemon Extract (optional)

Depending on size of pound cake loaf, serves about 6

In a mixing bowl with tall sides, combine powdered sugar and heavy cream.  If you would like to flavor with an extract now would be the time.  I had planned to add a drop of lemon extract, but I realized I was out but I will try it next time.  With an electric hand mixer beat them together.  After about two minutes cream will start to thicken, continue for about 30 seconds more until it is thick and fluffy.  The very first time I made whipped cream this way, I thought I had just witnessed a magic trick.  It is pretty darn cool.  Put in fridge until ready to use.

Next, heat cast iron grill pan, place pound cake in skillet and "grill" until slightly browned.  My pound cake was pretty buttery so I didn't place any additional butter on the bread or in the skillet and it browned nicely.  But you may want to lightly butter both sides before grilling to get the nice carmelized texture.  

While you are "grilling" the pound cake, mash about a cup of blueberries with a fork making a blueberry smash sauce.  Top grilled cake slices with blueberry sauce, whipped cream, and additional fresh blueberries. Sprinkle a little crystal sugar and ENJOY!

If you are looking for some other recipes using blueberries check out the recipes below
Blueberry Muffin Tops


Frozen Blueberry Cheesecake Bites


Blueberry Muffin Mousse

Blueberry Muffin Tops

Nathan's playgroup is coming over today. The kids are always hoping there will be something yummy to snack on.  These Muffin Tops are the perfect muffin/cookie combination for everyone to enjoy!

Ingredients:

• 1 cup blueberries
• 2 cups flour
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup salted butter (softened)
• 1 egg
• 1/3 cup milk
• 1 teaspoon almond extract
• 2 teaspoons lemon zest
• Crystal Sugar Sprinkles
• 1 cup Sugar

Makes about 30 Muffin Tops

 First combine baking powder, salt, and flour in a bowl and set aside.  Next cream together butter and sugar then add in egg.  After that is mixed well add lemon zest, milk, and almond extract.

After that is mixed well slowly add in dry ingredients.  Gently stir in blueberries by hand.

Refrigerate dough for about 30 minutes.  Preheat oven to 375, then form dough into balls and sprinkle tops with Crystal Sugar Sprinkles and bake 11-13 minutes.

Now you will be able to enjoy the best part of the muffin!

Here are some other blueberry recipes that my family loves!

Frozen Blueberry Cheesecake Bites


Blueberry Muffin Mousse