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cooking.nytimes.com
They are the antithesis of the cakey blueberry muffins you find in coffee shops The berry quotient is generous here If you find the buckwheat flavor too strong, swap flip the amounts of whole- wheat flour with the amount of and buckwheat flours (that is, use 125 grams whole- wheat and 65 grams buckwheat).
www.allrecipes.com
Sheets of phyllo dough are buttered and stacked to make a crispy crust for this blueberry-filled cheesecake. After baking, it's brushed with strawberry jelly and decorated with blueberries in a star pattern.
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Rice flour and cornmeal replace all-purpose flour in these gluten-free blueberry muffins that the whole family will love.
cooking.nytimes.com
This recipe was brought to The Times in a 1990 article by Marian Burros about the 34th Pillsbury Bake-Off, the Super Bowl of baking contests, and its winners Linda Rahman of Petaluma, Calif., who won the grand prize, was certain her cake was ''too ordinary to win anything," but it was the judges' unanimous choice because, they said, it was "light, refreshing and satisfying." We still agree.
cooking.nytimes.com
These muffins aren’t at all like the cakey blueberry muffins from your local coffee shop They have a nice texture and a wholesome, grainy flavor Better yet, your child will get lots of fruit in each muffin.
cooking.nytimes.com
This recipe is by Joanna Pruess and takes About 15 minutes. Tell us what you think of it at The New York Times - Dining - Food.
www.allrecipes.com
Fresh blueberries are blended with avocado, banana, almond milk, and chia seeds into a quick and easy smoothie with a touch of sweetness.
www.chowhound.com
I have a a lot of recipes for coffee cakes but this is one of my favorites. I love anything cooked with blueberries and this coffee cake is outstanding.
www.foodnetwork.com
Get Wake and Cake Blueberry Breakfast Cake Recipe from Food Network
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This is a nice tender cake - one of my Mom's specialties from years ago. It is a great cake to take along to a picnic.
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The blueberry muffin gets a boost in this tasty recipe that uses whole wheat flour and adds strawberries to the traditional oatmeal muffin.
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Make your Fourth of July unforgettable with this tasty combination of raspberries, blueberries, and Brie cheese, topped with honey and mint.