Blueberry season is just around the corner. They are delicious alone, but versatile enough to be used in a variety of recipes and with other fruits.
Start your day off by energizing with a simple blueberry shake:
1 cup milk
¼-1/2 cup blueberries
1 small ripe banana
Ice (to your liking)
1 scoop of vanilla ice cream
Throw above ingredients into your blender and you will have breakfast, lunch or snack.
If you are looking for a dessert recipe, look no further.
Blueberry Bread Pudding:
One loaf of sourdough or Italian bread
4 cups milk
2 cups half and half
1 ¼ cups granulated white sugar
1 TSBP vanilla extract
1 dash lemon juice (1/4 tsp.)
¼ tsp. ground cinnamon
6 large eggs
1 cup of blueberries
Prepare the pudding about 1.5 hours prior to serving.
Preheat oven to 350 degrees; grease a 13” x 9” baking dish. Cut bread into one inch chunks.
In a large bowl, beat milk, half and half, sugar, vanilla, lemon juice, cinnamon and eggs until well blended. Add your bread (tossing gently), and then let bread sit in milk mixture for about 15 minutes. Stir occasionally.
Now spoon your bread mixture into the baking dish and sprinkle with the blueberries.
Place your baking dish into a large roasting pan, and fill the roasting pan with very hot water until it comes halfway up your baking dish. Place in oven and bake your pudding for one hour, or until a knife inserted in center comes out clean.
Remove from oven, and then carefully remove your baking dish from the roasting pan, and place it on a wire rack to cool. Sprinkle with confectioner’s sugar and serve warm. Refrigerate the leftovers. This dish is just as good when served cold!
If you need a simple addition to any meal, blueberry biscuits are yummy and easy to make:
1 cup blueberries
1 can of country-style biscuits (from the refrigerated section of your grocery store)
Mix blueberries into each biscuit, and bake according to package directions; it doesn’t get any simpler than that!