Blueberry-Banana Smoothie

 One of my favorite fruits are blueberries. They are so pretty and soooo good in muffins breads, pies, coffee cakes and yes....smoothies!!
 Did you know that blueberries are a great source of antioxidants!! Yep!...so that makes this smoothie not only delicious and filling...but also very good for you!!

Blueberry-Banana Smoothie

2 servings...but so easy to double or triple this recipe!!

1 ripe banana
3/4 cup pineapple juice
1/2 cup vanilla yogurt
1/2 cup frozen blueberries

Combine all ingredients together in blender. Process until smooth!

 And that's it! 

It's that easy!!

 You can use low fat yogurt for this recipe, if you chose.
My blueberries were purchased fresh, then frozen in freezer bags.

Buttermilk-Blueberry Breakfast Cake

 

 Don't you just love Pinterest? 

I have found so many good recipes on there. 

I knew when I saw this breakfast cake, I had to make it. 

I love blueberry in almost any sweet goodie...

any time of the year!

Buttermilk-Blueberry Breakfast Cake

Serves 6-8

½ cup unsalted butter, room temperature
2 tsp. lemon zest or more — zest from 1 large lemon
7/8 cup* + 1 tablespoon sugar**
1 egg, room temperature
1 tsp. vanilla
2 cups flour
2 tsp. baking powder
1 tsp. kosher salt
2 cups fresh blueberries
½ cup buttermilk

* 7/8 cup = 3/4 cup + 2 tablespoons

** This 1 tablespoon is for sprinkling on top

Preheat the oven to 350ºF.
Cream butter with lemon zest

  and 7/8 cup of the sugar until light and fluffy.

 Add the egg and vanilla and beat until combined.

 Meanwhile, toss the blueberries with ¼ cup of flour,

 then whisk together the remaining flour,
baking powder and salt.

Add the flour mixture to the batter a little at a time,
alternating with the buttermilk.

  Fold in the blueberries.

Grease a 9-inch square baking pan with butter or coat with non-stick spray.
Spread batter into pan.
Sprinkle batter with remaining tablespoon of sugar.
(Yep..I used 2 tablespoons...Ooops!)

Bake for 35 minutes.
Check with a toothpick for doneness.
If necessary, return pan to oven for a couple of more minutes.
(Note: Baking for as long as 10 minutes more might be necessary.) 

Let cool at least 15 minutes before serving.

Just look at all that blueberry goodness!

Adapted from
Alexandras Kitchen

Blueberry Muffins!

A Blueberry Muffin smothered in butter,

with a tall glass of ice cold milk. 

Sound good? 

Or a cup of hot coffee...or even hot coca!
Now we're talkin', huh?

Warm muffins on a chilled morning...

mmm, mmm, mmmmm!!!

Blueberry Muffins

4 eggs

1 18.25 oz pkg White Cake Mix

1 4 1/2 cup serving size Instant Vanilla Pudding

1/2 cup Veg. Oil

3/4 cup Milk

1 tsp Vanilla

1 15oz pkg OR 2 cups blueberries
1/4 cup flour

Beat eggs until light.

Add cake mix, pudding, veg. oil, milk and vanilla.

Beat until smooth. 

Do not over beat.

Batter will be thick.

Scoop flour in to small bowl.
Add blueberries to flour and mix until blueberries are covered.
Scoop blueberries out of flour and
Fold in to cake mix mixture with a spoon,
being careful not to break the berries.
Discard remaining flour.

Place cupcake/muffin papers in muffin cups.

Fill cups 2/3 full.
If you allow them to sit too long before putting
them in the oven, the berries will sink to the bottom
of the muffin.

Bake at 350* for 20 - 30 minutes,

until tops are golden. 

Test doneness with a toothpick.

This recipe makes 30 cupcakes.

I just freeze what I don't need. 

Place muffins on a cookie sheet in the freezer.

Once frozen, place in freezer container

or freezer bag. 

You can remove only those that you will need.

Place on the counter to thaw, 

then microwave them for 5 -10 seconds.

They'll taste like 'fresh out of the oven' muffins!