Prelock Blueberry Farm

New Favorite Recipes

Blueberry French Toast Bake

18 slices day-old white bread, crusts removed

1 packages (8 ounces) cream cheese

1½ cup fresh or frozen blueberries

12 eggs

2 cups milk

1/3 cup maple syrup or honey

SAUCE:

2 cups sugar

4 tablespoons cornstarch

2 cups water

2 cups fresh or frozen blueberries

2 tablespoons butter

Cut bread into 1-in. cubes; place half in a greased 13-in. x 9-in. baking dish. Cut cream cheese into 1-in. cubes; place over bread. Top with blueberries and remaining bread cubes.

In a large bowl, beat eggs. Add milk and syrup; mix well. Pour over bread mixture. Cover and refrigerate for 8 hours or overnight.

Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 25-30 minutes longer or until golden brown and center is set.

In a small saucepan, combine sugar, cornstarch and water until smooth. Bring to a boil over medium heat; cook and stir for 3 minutes. Stir in blueberries; reduce heat. Simmer for 8-10 minutes or until berries have burst. Stir in butter until melted. Serve with French toast. Yield: 6-8 servings (1-3/4 cups sauce).

Blueberry Fruit Smoothies

1 cup vanilla ice cream

1 cup fresh or frozen blueberries (do not thaw)

½ cup canned peaches, drained and chopped

½ cup unsweetened pineapple juice

¼ cup low-fat vanilla yogurt

Place all ingredients in a blender. Cover and mix until smooth, about 30-45 seconds. Makes 2 - 10 oz. servings.

Blueberry Cream Cheese Crescent Danish

2 cans crescent rolls

1 - 8 oz. block cream cheese softened

½ c. sugar

1 t. vanilla

2 c. fresh blueberries or frozen, thawed

¼ c. sugar

3 t. cinnamon

Butter 9x13 pan. Unroll 1 can of crescent rolls and flatten out to cover bottom. Mix together cream cheese, ½ c. sugar and vanilla. Spread over top of crescent rolls. Sprinke berries over top of cream cheese layer. On floured surface, unroll second can of crescent rolls and flatten, pressing all perforations to seal and make one 9x13 rectangle. Place on top of berries. Mix together ¼ c. sugar and cinnamon. Sprinkle over top of crescent rolls. Bake at 350° for 15-20 minutes or until golden.

Blueberry Brain Booster Salad

6 oz. Fresh spinach (about 6 cups) torn into bite-sized pieces

1 cup thickly sliced strawberries

1 cup blueberries trimmed

1 small red onion, thinly sliced

½ cup chopped pecans

Non-fat Curry Dressing:

2 T. balsamic vinegar 1 t. curry powder

2 T. wine vinegar 2 t. Dijon mustard

1 T. plus 1 t. honey Salt and pepper to taste.

Mix dressing ingredients in blender. Toss spinach lightly with dressing. Add berries, onion, and pecans. Toss lightly and serve. Serves 6.

Adison’s Blueberry Baked Oatmeal

3 c. old fashioned oats

1 c. packed light brown sugar

1 t. salt

2 t. baking powder

½ t. cinnamon

2 eggs

1 c. skim milk

¾ c. diced apples or peaches

¾ c. blueberries

Mix oats, brown sugar, salt, baking powder and cinnamon together. Mix eggs and skim milk together and mix into dry mixture. Fold in diced fruit and berries. Bake in 8” x 8” pan at 350° for 35 min or until golden on top. Serves 6.