Blueberry-Banana Bread

While blueberries are so fresh, what could be better than Blueberry-Banana Bread? This recipe is made with my favorite whole grain flour, whole wheat pastry flour, which keeps the texture nice and light!

Blueberry-Banana Bread

Blueberry-Banana Bread

Serve 16

Ingredients:
2 ripe bananas, mashed
1 stick butter, melted
3/4 cup sugar
2 eggs
2 teaspoons vanilla
2 cups whole wheat pastry flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup fresh blueberries

Directions:

1. Preheat the oven to 350 degrees F. Line a bread pan with parchment paper.

2. In a mixing bowl combine the melted butter, sugar, eggs, and vanilla. Stir together.

3. Stir in the whole wheat pastry flour, baking soda, and salt. Stir well to combine. The mixture will be thick.

4. Fold in the fresh blueberries.

5. Bake for 50 to 60 minutes until the bread is cooked through and the top is golden brown. 

Nutrition Facts (per slice): 160 calories, 6 grams fat, 4 grams saturated fat, 0 grams trans fat, 15 milligrams cholesterol, 130 mg sodium, 25 grams carbohydrates, 2 grams fiber, 12 grams sugar, 3 grams protein

Blueberry Pie Bars

This bar recipe is inspired by Ina Gartner’s Apple Pie Bar recipe and was shared with me from a friend of ours. We started growing blueberries this year so I adjusted the recipe to make Blueberry Pie Bars instead. They were so delicious!

You could definitely swap the blueberries for other summer berries like raspberries, strawberries, or even a mix of berries.

Blueberry Pie Bars (Image: Molly Morgan)

Blueberry Pie Bars
Serves 12

Ingredients:
2 sticks butter, softened
1/3 cup sugar
1/4 cup brown sugar
2 cups all purpose flour (or whole wheat pasty flour)
1/3 cup walnuts, finely chopped
pinch of salt

Filling:
4 cups blueberries
1 tablespoon lemon juice
3 tablespoons sugar
2 tablespoons butter
1 teaspoon cornstarch

Directions:

1. Preheat oven to 375 degrees F. Line a 9 x 9 (or similar pan) with parchment paper or coat with non-stick cooking spray.

2. For the crust: In a mixing bowl combine the butter, sugar, brown sugar, and vanilla. Beat until light in color and creamy. Stir in the flour, walnuts, and salt. Press about 2/3 of the sough into the prepared pan and lightly press to cover the bottom of the pan. Reserve the remaining dough. Refrigerate for 20 minutes.

3. Bake the crust for 20 minutes, until lightly browned. Remove and set aside.

4. Meanwhile in a sauce pan combine the butter, blueberries, lemon juice, and sugar. Cook over low to medium heat, stirring often for 15 minutes. The berries will soften and some of the liquid will have evaporated. Add the cornstarch during the last minute of cooking and stir until the mixture lightly thickens.

5. Spread the berry mixture evenly over the baked crust. Then crumble the reserved dough and spread across the top. Bake for 25 to 30 minutes or until the topping is golden brown. Cool slightly and serve.

Serving suggestion: Tastes great with vanilla frozen yogurt or ice cream.

Recipe: Blueberry Lemon Yogurt Muffins

Muffins can be a great way to start the day, especially when the base is made with whole wheat pastry flour and filled with blueberries. These muffins freeze great too! Make a batch of muffins ahead or even a double batch, and then freeze some to enjoy at a later date

Blueberry Lemon Yogurt Muffins

Blueberry Lemon Yogurt Muffins

Serves 12 muffins

Ingredients:
1 3/4 cup (420 ml) whole wheat pastry flour
1/2 cup (120 ml) sugar
1 teaspoon (5 ml) baking powder
1/8 (1 ml) teaspoon salt
1 egg beaten
1 cup (240 ml) coconut milk
1/4 cup (60 ml) melted butter
1 Tablespoon (15 ml) lemon zest
1 Tablespoon (15 ml) lemon juice
1/2 cup (120 ml) vanilla yogurt
1 cup (240 ml) fresh or frozen blueberries

Directions:
1. Preheat oven to 350 degrees F. Prepare a muffin tin with muffin pan liners.

2. In a large mixing bowl, combine flour, sugar, baking powder, and salt in a large bowl. Make a well in the center.

3. To the center of the bowl, add egg, coconut milk, melted butter, lemon zest, and lemon juice. Mix just until combined. Then stir in the yogurt and gently fold in blueberries.

4. Divide the batter into prepared muffin tin, fill each muffin cup full with batter. Bake for 25 to 30 minutes, or until a toothpick comes out clean.

Blueberry Probiotic Freeze

This icy and delicious smoothie will delivery antioxidants from the wild blueberries and probiotics from the kefir and yogurt! A perfect immune boost to get you through to spring. 

Wondering about Wild Blueberries? Check out WildBlueberries.com for more information and where to find them in your area.

Yield: 4 cups

Ingredients:

2 cups frozen fresh wild blueberries

1/2 cup kefir

1 cup frozen pineapple

1 cup vanilla yogurt

1/2 cup water

Directions: 

1. Combine all the ingredients in the blender. Blend until the mixture is creamy, icy, and smooth.

2. Divide among glasses and serve!