blueberry recipe

This Blueberry Banana Bread is soft and moist. Blueberries and bananas are the perfect match!

Blueberry Banana Bread

bananas,

butter, melted

sugar

eggs

vanilla

sour cream

baking soda

salt

all purpose flour

blueberries

Preheat oven to 350°F. Coat a 9×5 loaf pan with nonstick spray. Line the bottom and up the short sides with a strip of parchment paper. Coat again with nonstick spray. Set aside.

In a medium bowl mash the bananas with a fork, leaving them slightly lumpy and set aside.

In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated.

Place blueberries in a medium bowl and sprinkle the remaining 2 tablespoons of flour on top. Toss lightly to coat the blueberries.

Stir the blueberries into the batter and pour the batter into the prepared pan. Press a few additional blueberries into the top of the banana bread if desired to garnish. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 15 minutes, and then using the parchment paper as handles, carefully lift the banana bread out of the pan to cool on a wire rack.

Fluffy and flavourful, these baked blueberry donuts are your coffee&#039;s best friend! Topped with a simple lemon glaze with flecks of fresh lemon zest, these homemade baked donuts make for one delicious treat!

Baked Blueberry Donuts (with lemon glaze)

all-purpose flour ((Plus 1 tablespoon to toss blueberries in))

baking powder

vanilla almond milk

unsalted butter (, melted)

vanilla extract

lemon zest

blueberries ((or fresh))

baking spray ((to grease donut pan))

icing sugar

lemon juice

Preheat oven to 425 degrees Fahrenheit. Generously grease a 6 unit donut pan with baking spray and lay to one side.

In a large bowl, combine flour, sugar, baking powder, and salt. Stir to combine and lay to one side.

In a small bowl, whisk together almond milk, egg, melted butter, vanilla extract and lemon zest. Add to dry ingredients. Whisk to combine. Toss blueberries with 1 tablespoon of flour and gently fold in berries to wet batter. Mixture will be thick.

Distribute mixture in donut pan. You can pipe mixture in or spoon.

Bake for 12 to 13 minutes or until a toothpick comes out clean of wet batter when inserted into the donuts. Let donuts cool in the pan for about 10 minutes before gently removing and cooling completely on wire rack before icing.

Dip cooled donuts in lemon glaze and place on wire rack to set. Best enjoyed freshly made.

Combine all ingredients in a bowl and whisk until smooth. Note: I like to add 1.5 tablespoons of lemon juice first and see how I like the consistency. The more liquid you add, the thinner your glaze will be and vice versa. If you&#039;ve made your glaze too thin, you can always add a little more icing sugar to thicken.

Lemon Glaze

Soft, sweet, and packed with blueberries and a slightly crisp, sweet streusel topping, this melt-in-your-mouth blueberry coffee cake is the best way to enjoy cake for breakfast.

Blueberry Coffee Cake

unsalted butter (softened (113 grams))

oz cream cheese

light brown sugar (tightly packed (50 grams))

all-purpose flour ((335 grams))

cornstarch

buttermilk ¹ ((120 milliliters))

¼ cup blueberries² ((330 grams))

all-purpose flour ((175 grams))

+ 2 Tablespoons light brown sugar (firmly packed (225 grams))

Tablespoons sugar

Tablespoons unsalted butter (melted

Preheat oven to 350F (175C) and lightly grease and flour a 13x9 baking pan.⁴

Combine butter, cream cheese, and sugars and use an electric mixer (or a stand mixer) to cream together ingredients until well-combined, light, and fluffy.

Add eggs and vanilla extract and beat on medium-low speed until combined, pausing to scrape the sides and bottom of the bowl.

In separate bowl whisk together flour, baking powder, cornstarch and salt.

Add about 1/4 of the flour mixture and stir on low speed until just combined. Add about 1/3 of the buttermilk and stir until combined. Continue to alternate adding flour and buttermilk until all are added and mixture is completely combined.

Use a spoon or spatula to stir in the blueberries.

Spread batter into prepared pan (batter will be thick) and prepare streusel, if using.

To make streusel, whisk together flour, sugars, and salt. Drizzle in melted butter and use a fork to stir/toss together until mixture is clumpy but combined (all the butter should be absorbed). Do not use butter that is too hot and do not over-mix or the mixture will be like a paste! It should be clumpy and crumbly.

Sprinkle streusel evenly over batter.

Bake on 350F for 55-60 minutes or until a toothpick inserted in the center yields moist crumbs or no crumbs.

Allow to cool before cutting and serving.

Streusel

https://embed.mediavine.com/videos/x7jwoxgpdjmu0wbvq2v0

Soft, sweet, and packed with blueberries and a slightly crisp, sweet streusel topping, this melt-in-your-mouth blueberry breakfast cake is the best way to enjoy cake for breakfast.

This easy and delicious blueberry cobbler recipe is an old fashion dessert comfort food that grandma would make from her 1972 Betty Crocker cookbook. Enjoy it with a side of vanilla ice cream today.

Easy Blueberry Cobbler

blueberries (frozen or fresh. Rinsed and picked over.)

AP flour

baking powder (aluminum-free)

butter

milk

Preheat oven to 400°.

In a medium saucepan, combine 1/2 cup sugar, one tablespoon cornstarch, one teaspoon lemon juice, and 4 cups blueberries. Also, check the sweetness of your berries. They can vary a lot. You may need up to 1/4 cup extra of sugar.

Stir continuously over medium-high heat until the mixture boils and thickens, then an additional minute.

Pour into a 2 to 2 1/2 quart casserole dish.

Make the topping by mix 1 cup AP flour, two tablespoons sugar, 1 1/2 teaspoon baking powder, 1/2 teaspoon salt. Mix well, then &quot;cut in&quot; 3 tablespoons of butter with a large fork. Mix until crumbly, and then add 1/2 cup milk. Mix until combined but don&#39;t over mix.

Put 6-8 large &quot;dabs&quot; of the dough on top of the berry mixture.

Bake until the top is golden brown. About 25 minutes. Allow to sit for a few minutes and serve hot.

Almond flour blueberry muffins are a delicious and healthy alternative to traditional muffins. These gluten-free, low-carb treats are quick and easy to make with just one bowl.

Almond Flour Blueberry Muffins

almond flour (fine ground)

tsp baking soda

cinnamon

tsp salt

eggs (large)

butter (melted)

maple syrup

tsp vanilla extract

blueberries (or fresh)

Preheat the oven to 350° Line a 12 cup muffin tin with paper liners, or grease with cooking spray.

In a large bowl, whisk together the almond flour, baking soda, cinnamon and salt.

Add the eggs, melted butter, maple syrup, and vanilla extract. Stir until combined.

Gently fold in the blueberries.

Spoon the batter evenly into the prepared muffin cups.

Bake 18-20 minutes, or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the pan for 5 minutes, before transfering them to a rack to cool completely

Moist quick bread stuffed full of fresh blueberries! This easy blueberry bread recipe is made extra special with the addition of a buttery sugar streusel baked on top.&nbsp;

Blueberry Bread

sugar (150 grams)

2% milk (4 ounces)

canola oil (or vegetable or coconut oil, 4 ounces)

vanilla extract (5 grams)

all-purpose flour (260 grams)

baking powder (8 grams)

sugar (100 grams)

all-purpose flour (65 grams)

Preheat the oven to 350ºF.

In a medium bowl, whisk together the sugar, milk, oil, egg and vanilla.

In a separate bowl, combine the flour, baking powder and salt. Add the dry ingredients to the wet ingredients and stir until just combined. Do not over mix!

Fold the blueberries gently into the batter.

Pour the bread batter into a greased and floured 9&quot;x5&quot; loaf pan. (You can line the pan with parchment paper if you&#39;d like to ensure it removes easily.)

Make the crumble by mixing together the flour, sugar and butter in a small bowl. This mixture will be crumbly.

Sprinkle the crumbs evenly on top of the bread batter in the pan.

Bake for 55-60 minutes. The exact time will depend on the type of pan you have and your oven. If it is a smaller pan, it may take up to 70 minutes in the oven. A toothpick inserted in the center of the bread should come out clean.

Allow the bread to cool for 10 minutes, then remove the bread to a wire rack to cool completely.

Store at room temperature in an airtight container for up to 2 days or in the refrigerator for up to 4 days.

https://content.jwplatform.com/videos/EabPGeaN.mp4

Moist quick bread stuffed full of fresh blueberries! This easy blueberry bread recipe is made extra special with the addition of a buttery sugar streusel baked on top.

Blueberry Bread Recipe

Frozen berries are transformed into something really special in this easy berry crisp! Taste summer anytime with this easy dessert.

Easy Berry Crisp

mixed berries

sugar (white, raw,

lemon zest, optional

oatmeal

flour

dark brown sugar

butter, diced and slightly softened

Place berries in your pin pan. Pour sugar...

Place berries in your pin pan. Pour sugar over the berries, and sprinkle lemon zest and vanilla on top.

Place the oatmeal, flour, and brown sugar into...

Place the oatmeal, flour, and brown sugar into a bowl. Mix to evenly distribute them. Put diced butter into the bowl and use a pastry blender or your hands to combine until the mixture is crumbly.

Spread the mixture evenly over the berries, and...

Spread the mixture evenly over the berries, and bake at 350 for 40-50 minutes, or until the mixture is bubbly, delicious, and the top is golden brown.

This Healthy 3-Ingredient Chia Seed Blueberry Jam is a great healthy alternative to conventional jam! It's made with 3 healthy, natural, whole-food ingredients and it's quick and easy to make!

Healthy 3-Ingredient Chia Seed Blueberry Jam

honey

chia seeds

Heat a medium saucepan over medium heat and add the blueberries. Add the honey and place on the stove over medium heat.

As the blueberries begin to soften slightly over the heat, stir them around in their juices and the honey.

Once the berries have softened to the point that they're starting to fall apart, add the chia seeds and stir them in well. The chia seeds will help the jam achieve a gelatinous texture while also adding fibre, protein and healthy Omega-3 fats.

Let the mixture come to a slow boil, stirring almost continually.&nbsp;Use a potato masher or fork to break up the blueberries. if necessary.

Continue stirring the mixture over low heat for about 15-20 minutes, or until a gelatinous texture is reached, and then remove the pan from the stove.

Pour the jam into a large mason jar and allow it to cool, covered, at room temperature for half an hour before placing it in the fridge to cool completely (for 2 hours, or overnight).

Enjoy on toast, gluten-free crackers or scones, over yogurt or even ice cream.

https://content.jwplatform.com/videos/8Ca3MrUg.mp4

This Healthy 3-Ingredient Blueberry Chia Seed Jam is a great healthy alternative to conventional jam! It's made with 3 healthy, natural, whole-food ingredients and it's quick and easy to make!

Healthy 3-Ingredient Blueberry Chia Seed Jam

A simple peach blueberry cake with a crunchy sugar topping. This cake is moist thanks to the butter and sour cream, plus all of the fresh peaches and blueberries.

Peach Blueberry Cake

salted butter (softened to room temperature)

all-purpose flour

peaches (1-2 peaches)

Preheat oven to 350ºF. Spray a 9-inch round cake pan (or springform pan) with cooking spray and set aside. If you&#39;d like to completely remove the whole cake from the pan to serve, line the cake pan with parchment paper before adding the cake batter.)

In the bowl of a stand mixer (or with a large bowl and hand mixer), whip together the butter and 1 cup of the sugar (the other ¼ will go on top) until pale and fluffy, about five minutes. 1/2 cup salted butter , 1 ¼ cup granulated sugar

Add the eggs, one at a time, and beat well after each addition. Beat in the vanilla. 2 large  eggs, 1 teaspoon vanilla extract

In a small bowl, whisk together the flour, baking powder and salt. Gradually add the flour mixture to butter mixture alternately with sour cream, beginning and ending with flour mixture, mixing just until combined after each addition. 1 1/3 cup all-purpose flour , 1 ¼ teaspoons baking powder, ¼ teaspoons salt, ½ cup full-fat sour cream

Gently fold in the fresh blueberries and peaches to the cake batter using a rubber spatula. Spread the batter in the prepared baking pan. Sprinkle the remaining ¼ cup of sugar evenly over the top of the cake batter. 1 cup blueberries, 1 cup diced fresh peaches

Bake 35-40 minutes, until the top is crackly and lightly browned and the center still jiggles just a bit. A toothpick inserted in the center will have moist crumbs.

Let the cake cool completely in the pan and then serve.

Made this yesterday and again today for a friend and subbed freshly picked huckleberries for the blueberries and WOW. So simple, so tasty, and it looks beautiful!

This was a magnificent cake! I didn’t have blueberries so I used extra peaches. I also had no sour cream but I did have peach yogurt, so I used that along with a touch of almond extract. It was so delicious. My husband wants it again this week as a birthday cake.

Is it possible to use this batter for muffins/cupcakes instead of one big cake? Would it still work well? How long would I need to bake for if so? Looks delicious can´t wait to try!!

This cake was perfect. Light, flavorful and loved by all of us. I followed the recipe as written.   I cannot wait to make it again!

Lovely simple cake! Came out perfect ❤️

This was perfect in every way! Light, summery fresh, unique flavor, balanced sweetness and leaves you wanting more. Thank you so much for sharing this delicious treat!! It's going to become my house summer cake and the cake I make for friends and neighbors.

Not sure what went wrong, but I baked my cake for longer than suggested and it’s still raw in the middle :( I followed all of the directions exactly.

Absolutely love this recipe!  We ate it with vanilla ice cream and it was a wonderful summer treat.

Loved this recipe! Easy to make, delicious! I had both fresh picked blueberries and peaches and it was the best. Instead of just sugar I added cinnamon to the sugar and sprinkled on top! Perfection

Only 10 minutes prep for this Blueberry Lemon Gooey Butter Cake. Semi-homemade dessert with blueberries and a sprinkle of powdered sugar.

Blueberry Lemon Gooey Butter Cake

lemon cake mix (15.25 ounces)

eggs (divided, room temperature)

salted butter* (very soft and divided, 2 sticks total)

cream cheese (room temperature)

sugar (260 grams)

lemon

blueberries (divided)

extra powdered sugar (for sprinkling)

Preheat oven to 350ºF. Line a 9x13&quot; baking pan with parchment paper and spray with nonstick cooking spray.

In a large bowl, mix together the dry cake mix, 1 egg and 1/2 cup of butter (1 stick).

Press the mixture into the bottom of the prepared pan in an even layer. Set aside.

In another bowl, use an electric mixer to beat the cream cheese until smooth.

Add in the remaining 2 eggs, vanilla and 1/2 cup butter.  Mix on low speed until combined, scraping the sides of the bowl as needed.

Mix in the powdered sugar on low speed until smooth.

Fold in the lemon zest and blueberries, reserving about 1/2 cup of blueberries for the top of the dessert.

Spread the cheesecake mixture on top of the crust in pan. Then sprinkle with remaining blueberries.

Bake for about 35-40 minutes or until center is set but still gooey. The edges of the cake will be very lightly golden brown.

Remove from oven and let cool completely.

Sprinkle with powdered sugar.

Cut into bars and store in an airtight container in the refrigerator for up to 4 days. You can also freeze the bars. Place in an airtight container in the freezer for up to 2 months.

Ohh Emm Gee !  Everyone that was lucky to get a piece of it LOVED it. I too used frozen blueberries and it was fine. Thank you so much for posting the recipe!

DEELISH!!! tysm &amp; I did use frozen blueberries &amp; worked just fine :)))

i  liked it warm but thought i got more blueberry taste and enjoyed it cold i am entering it into a contest for blueberry desserts saturday . hope i win lol.

https://content.jwplatform.com/videos/IRWu5ydz.mp4

Only 10 minutes prep for this Blueberry Lemon Gooey Butter Cake. Semi-homemade dessert recipe with fresh blueberries and a sprinkling of powdered sugar.

This easy blueberry banana bread recipe is not only easy, it’s infinitely flexible. Customize with your favorite flours and toppings, then bake in our 1-cup and 2-cup Souper Cubes trays to make mini loaves that are also freezer-friendly.

Mini Banana Blueberry Bread

whole-wheat flour

Top 13 blueberry recipe recipes from across the web

The most viewed blueberry recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Blueberry Banana Bread

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Healthy 3-Ingredient Chia Seed Blue...

Peach Blueberry Cake

Blueberry Lemon Gooey Butter Cake

Mini Banana Blueberry Bread

Top 13 blueberry recipe recipes from across the web

The most viewed blueberry recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blueberry Banana Bread

Baked Blueberry Donuts (with lemon ...

Blueberry Coffee Cake

Blueberry Banana Bread

Easy Blueberry Cobbler

Almond Flour Blueberry Muffins

Almond Flour Blueberry Muffins

Blueberry Bread

Easy Berry Crisp

Healthy 3-Ingredient Chia Seed Blue...

Peach Blueberry Cake

Blueberry Lemon Gooey Butter Cake

Mini Banana Blueberry Bread

The most viewed blueberry recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine