Spinach Salad with Quinoa, Chicken, & Fresh Berries

3 c. fresh baby spinach or mixed greens

1 c. cooked quinoa

⅔ c. chopped cooked chicken breast

½ c. fresh blueberries and/or sliced fresh strawberries

2 T. crumbled feta cheese

2 T. sliced almonds, toasted

2 T. extra-virgin olive oil

1 T. white wine vinegar

¼ t. Dijon mustard

½ t. honey

½ t. kosher salt

Place spinach, quinoa, and chicken in a bowl or in 2 (1-qt.) airtight containers. Top each salad with berries, cheese and almonds. Cover and chill until ready to serve.

Just before serving, whisk together oil, vinegar, mustard, honey and salt in a small bowl. Divide dressing evenly between the salads and toss to coat; serve immediately. 

Makes 2 servings.

Adapted from EatingWell.com.

Berry Basket Upside-Down Cake

Cooking spray

1/3 c. light brown sugar

4 T. unsalted butter

1 T. water

1 t. kosher salt, divided

3 c. mixed fresh berries (such as blueberries, blackberries, and raspberries)

2 large eggs, at room temperature

1 c. granulated sugar

1/2 c. sour cream, at room temperature

1/2 c. vegetable oil

1 t. vanilla extract

1-1/2 c. all-purpose flour

2 t. baking powder

1 t. ground cinnamon

Preheat oven to 350 degrees. Coat a 9" round cake pan with cooking spray.  

Stir together brown sugar, butter, water, and 1/4 t. of the salt in a small saucepan; cook over medium heat until sugar is dissolved, 1-2 minutes. Transfer mixture to prepared pan; spread in an even layer. Top evenly with berries. Set aside.

Whisk together eggs, granulated sugar, sour cream, oil, vanilla, and remaining 3/4 t. salt in a large bowl. Sift in the flour, baking powder, and cinnamon. Gently fold flour mixture into sour cream mixture using a spatula until just combined. Spread batter over berries in an even layer.

Bake in preheated oven until top is golden brown and a wooden pick inserted into center of cake comes out mostly clean, 45-50 minutes. Let cool in pan on a wire rack for 15 minutes. Place a cake plate on top of pan; invert cake onto plate. Serve warm or at room temperature.

Serves 8. 

Adapted from Southern Living magazine, May 2024, p. 113.

Buckwheat Berry Bowl

1 c. cooked buckwheat

1 c. fresh baby greens 

3/4 c. cooked or canned no-salt added white beans, rinsed and drained

1/2 c. fresh blueberries

1/2 c. fresh strawberries, sliced

1/4 c. thinly sliced radishes

1/4 c. chopped avocado

1 T. coarsely chopped toasted pecans

1 T. sliced fresh basil or whole basil leaves

1/2 t. orange zest

1/4 c. orange juice

1 T. white balsamic vinegar

Sea salt and freshly ground black pepper, to taste

In a bowl, combine buckwheat, baby greens, beans, blueberries, strawberries, radishes, and avocado. Top with pecans and basil.

In a small bowl, whisk together orange zest, orange juice, and vinegar. Season with salt and pepper. Drizzle over bowl.

Makes 1 bowl.

Adapted from Forksoverknives.com.  

Blueberry-Lime Snack Cake

2 c. plus 1 T. cake flour (all-purpose flour is okay, too)

1-1/2 t. baking powder

1/4 t. baking soda

12 T. unsalted butter, at room temperature

1-1/4 c. plus 1 T. sugar, divided

1/2 t. kosher salt

3 large eggs, at room temperature

1 c. milk, at room temperature

1/4 c. freshly squeezed lime juice

2 T. lime zest

1-1/2 c. blueberries

Preheat the oven to 350 degrees. Lightly grease a 9" cake pan with sides at least 2" tall and line with parchment paper; grease that, too.

Sift together flour, baking powder, and baking soda, and set aside. Using a handheld mixer, beat the butter, 1-1/4 c. sugar, and salt on high speed until light and fluffy, 4-5 minutes. Reduce the speed to low and beat in the eggs one at a time.

Combine the milk and lime juice (it will curdle, and this is OK) in a measuring cup. With the mixer still on low, add the dry ingredients in three parts, alternating each with the milk mixture. Mix in the lime zest. Use a rubber spatula to scrape the bottom and sides. Pour the batter into the prepared pan, spread it evenly with the spatula, and scatter the blueberries over the top. Sprinkle with the remaining tablespoon of sugar.

Bake until the cake is golden brown on top (the blueberries will sink into the batter) and the cake is beginning to pull away from the sides, 50-55 minutes. Let cool in the pan on a wire rack, then turn out, peel the parchment from the bottom of the cake, and invert onto a serving platter. Cut into wedges and serve warm or at room temperature.

Makes 8-10 servings (1 cake).

Adapted from Yankee magazine, June 2021, p. 42.

Coconut Blueberry Maple Ice Cream

1 13.5-oz. can unsweetened organic coconut milk

1 c. fresh or frozen blueberries, thawed

1 t. vanilla

1/2 c. maple syrup

Mix ingredients in a blender, until preferred texture is achieved (smooth or a little chunky). Pour mixture into ice cream maker. Churn for 25-30 minutes.

Adapted from Native Forest Organic Coconut Milk advertisement.

Easy Cheat-Method Jam

12 oz. raspberries, blueberries, strawberries, pitted cherries, or other fruit of choice, fresh or frozen

1/4 to 1/3 c. organic sugar or 1 c. frozen apple or white grape juice concentrate

1 T. arrrowroot (use 2 T. if using juice concentrate)

2 T. water

Combine the fruit and sweetener in a medium saucepan over medium-low heat and bring to a simmer. Simmer for 10-20 minutes, until the fruit has broken down a bit and the mixture looks saucy.

Dissolve the arrowroot in the water, and whisk into the fruit mixture. It will thicken some but not get as thick as jam. 

Pour the jam into a container or hot-pack it into a Mason jar.

To hot pack: Wash some Mason jars in hot soapy water and rinse well. Pack the hot jam in to the jars, leaving 1/2" of head space at the top. Don't let it cool down as you pack it! Put the lid on securely. As it cools, it will thicken to a jammy consistency.

Will keep 2-3 weeks in the refrigerator in a dish or regular jar, or 6-8 weeks if packed hot.

Makes about 1 cup, so you always have fresh jam. 

Adapted from The Homemade Vegan Pantry, p. 44. 

Chicken Salad with Blueberries, Goat Cheese, and Pickled Onion

1 c. red wine vinegar

1/2 c. packed light brown sugar

3 whole cloves

1 T. plus 1-1/2 t. kosher salt, divided

1 small red onion, thinly sliced

1/2 t. black pepper

7 T. olive oil, divided

4 chicken breasts or vegetarian equivalent

1 t. Dijon mustard

1/2 t. fresh lemon juice

8 oz. spring mix salad greens

8 oz. goat cheese, crumbled

6 oz. fresh blueberries

1 c. candied pecans

Whisk together vinegar, sugar, cloves, and 1 T. salt in a medium saucepan. Bring to a boil over medium-high heat. Continue boiling, stirring occasionally, until sugar and salt dissolve, about 5 minutes. Place onion slices in a medium size heatproof bowl. Pour hot vinegar mixture over onion. Let cool completely to room temperature, about 30 minutes.

Meanwhile, stir together pepper, 2 T. olive oil, and remaining 1-1/2 t.salt in a small bowl. Cook chicken on a grill or as directed, using oil mixture to moisten. Cut chicken into slices.

Measure 3 T. onion-pickling liquid into a medium bowl. Add mustard, lemon juice, and remaining 5 T. olive oil. Whisk until smooth. Place salad greens in a large bowl. Add mustard dressing mixture, goat cheese, blueberries, and pecans. Toss to coat.

Drain remaining liquid from onion slices, discarding liquid and cloves. Add onion to salad and toss to combine. Divide among 4 bowls and top with sliced chicken.

Serves 4.

Adapted from Southern Living magazine, June 2020, p. 112.

Summer Blueberry Galette

Refrigerated pie crust pastry
4 oz. cream cheese, at room temperature
1/2 c. powdered sugar
1 large egg yolk
1/2 t. vanilla
Pinch of salt
15 oz. blueberries
1-1/2 T. all-purpose flour
Zest of 1 lemon
4-5 fresh thyme sprigs, leaves removed and stems discarded
2 T. milk
2 T. demerara sugar

Preheat oven to 400 degrees and set a rack to the lower third. Line a cookie sheet with parchment paper and set aside. Remove the pie crust pastry from the refrigerator and let stand for a few minutes, per package directions.

Put the cream cheese, powdered sugar, egg yolk, vanilla, and pinch of salt into a large bowl. Using a mixer, blend on medium speed until smooth.

In another large bowl, toss together blueberries, flour, lemon zest, and thyme.

Lay the pie crust pastry out on the parchment paper. Pour the cream cheese mixture into the center of the pastry and use a spatula or the back of a spoon to spread it into a circle, leaving a 2" border at the edges. Top with the blueberry mixture. Fold the edges of the pastry up over the filling, leaving a hole in the center and pleating as needed to fit. It should look rustic.

Brush the pastry with the milk and sprinkle on the demerara sugar.

Bake on the lower oven rack until the crust is browned and the fruit is bubbling, 40-45 minutes. Let cool 15 minutes before serving.

Serves 6-8.

Adapted from Yankee magazine, July/August 2018, p. 61.  

Rye Salad with Lemon & Berries

Salt
1/3 c. rye berries or pearled barley
1/2 c. cottage cheese
Handful of fresh herbs
Zest and juice of 1 lemon
1 T. canola oil
1 T. fresh or thawed frozen blueberries or other berries of choice
1/2 whole wheat pita bread, for serving

Bring a medium saucepan of salted water to a boil over high heat. Add the rye and reduce the heat to medium. Cook the rye until tender, 20-30 minutes. Drain in a sieve, rinse under cold running water, and let cool.

Put the rye, cottage cheese, herbs, lemon zest, lemon juice, oil, and berries on an individual salad bowl and gently toss to combine.

Serves 1.

Adapted from The Nordic Way, p. 121.

Nutty Berry Crumble

1 c. blueberries
1 c. raspberries
1 c. blackberries
1/4 c. granulated sugar
1/4 c. plus 1 T. unbleached all-purpose flour (divided)
1 c. mixed chopped nuts (walnuts, pecans, almonds with skins, etc.)
1/4 c. light brown sugar
1/2 t. salt
3 T. butter

Preheat oven to 375 degrees with rack in the middle position.

In a small baking dish (about 1-1/2 qt.), toss the berries with the sugar and 1 T. of the flour.

Mix the nuts, remaining 1/4 c. flour, brown sugar, salt, and butter with your hands in a small bowl until thoroughly combined. Place the mixture on top of the berries.

Bake until golden and bubbly, about 20 minutes. Cool slightly and serve.

Serves 4.

Adapted from Sweet Paul Eat & Make, p. 154.

Easiest-Ever Peach & Honey Jam

5 medium ripe peaches, peeled and coarsely chopped
2/3 c. water
3 T. lemon juice
1 T. powdered no- or low-sugar pectin
1/2 c. sugar
1/3 c. honey

In a food processor, pulse peaches until finely chopped, stopping and stirring often.

In a 4-qt. saucepan, combine peaches, water, and lemon juice. Stir in pectin. Heat on high to a vigorous boil that cannot be stirred down, stirring frequently. Stir in sugar and honey. Return to a vigorous boil that cannot be stirred down, stirring constantly. Boil 1 minute and remove from heat.

Transfer to heatproof jars or container. Let cool at room temperature. Cover and refrigerate overnight or until set. Keeps for 1 month, refrigerated.

Makes about 2-1/2 c.

For variety, replace peaches with 3 c. mixed fresh raspberries, blueberries, and blackberries.

From Good Housekeeping magazine, Aug. 2016, p. 105.

Best Ever Blueberry Coffee Cake

2 c. flour
2 t. baking powder
1/2 t. salt
8 oz. cream cheese, softened
1/2 c. butter, melted
2 c. sugar plus 3 T. sugar, divided
2 large eggs
2 t. vanilla
2 c. blueberries, fresh or frozen
1-1/2 t. ground cinnamon

Preheat oven for 350 degrees. Lightly grease a 13 x 9 x 2" baking pan; set aside.

In a small bowl, blend together flour, baking powder, and salt; set aside.

In a large bowl beat cream cheese and butter with an electric mixer on medium speed for 3 minutes or until creamy. Add 2 c. sugar; beat until combined. Add eggs, 1 at a time, beating well. Add flour mixture and beat until combined. Stir in vanilla. Gradually fold in blueberries. Batter will be very thick. Pour into prepared pan and smooth the top.

In a small bowl, stir together 3 T. sugar and the cinnamon. Sprinkle over batter. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack.

Adapted from Camellia Rose Inn Cookbook, p. 26. 

Overnight Challah French Toast

1 loaf Challah bread, torn into large chunks, enough to almost fill a 9 x 13" pan
5 eggs
3 T. sugar
2 t. vanilla
3 c. milk
3 c. fresh or frozen berries (blueberries, strawberries, cranberries, etc.)

Crumb topping:
3/4 c. flour
1/2 c. brown sugar
3/4 c. quick oats
1 t. cinnamon
1/2 c. butter, softened

Combine topping ingredients in a bowl and cut together until coarse crumbs form. Cover or put in a ziplock bag and refrigerate.

Grease a 9 x 13" baking dish. Place torn challah in dish.

In a medium sized mixing bowl, lightly beat the eggs, sugar, and vanilla. Add the milk and mix. Pour over the bread. Cover and refrigerate overnight.

In the morning, stir the bread mixture in the pan and smooth into an even layer. Allow the dish to sit out at room temperature for 30 minutes. Sprinkle berries over the top. Sprinkle the crumb topping over the fruit. Preheat the oven and bake at 375 degrees (350 degrees if using a glass dish) for about 55-60 minutes, until the center is set. Serve hot and enjoy. (Also good cold.)

Serves 16.

Adapted from Camellia Rose Inn Cookbook, p. 24.

Blueberry Pie

1 9" unbaked pie shell
3-1/2 c. fresh blueberries, washed and stemmed
1 c. sugar
1 T. lemon juice
2 T. cornstarch
1 T. butter
Dash nutmeg
Dash cinnamon

In a mixing bowl, combine berries, sugar, lemon juice, and cornstarch. Toss berries lightly to coat and let stand about 20 minutes. Pour into pie shell. Dot with butter and dash with cinnamon and nutmeg. Bake in 425 degree oven for 10 minutes. Reduce heat to 325 degrees and bake 30 minutes longer.

Makes 1 pie.

Adapted from Old-Fashioned Pie Recipes, p. 8. 

Blueberry Barbecue Sauce

4 c. fresh blueberries
1/3 c. molasses
1/3 c. cider vinegar
2 fresh jalapeno peppers, seeded and minced
1/4 c. tomato paste
2 t. Worcestershire sauce
1/4 t. kosher salt

In a medium saucepan, combine all ingredients. Bring to boiling; reduce heat and simmer, uncovered, 25-30 minutes or until thick, stirring occasionally. Remove from heat; cool.

Makes a great brushing sauce for grilling, and for serving on the side. Pork was recommended in the original recipe.

Makes 8 servings.

Adapted from Better Home & Gardens magazine, July 2016, p. 108.

Watermelon Pizza

1 watermelon slice, cut round and 1" thick
1/2 c. ricotta
1/4 c. softened cream cheese
1 T. honey
1/2 t. vanilla
Fresh berries (raspberries, blueberries, blackberries, and/or sliced strawberries)
Fresh mint leaves
Toasted coconut

Mix ricotta, cream cheese, honey, and vanilla. Spread on watermelon slices. Top with berries, mint, and coconut. Slice into wedges to serve.

Adapted from Good Housekeeping magazine, July 2016, p. 111. 

Berry Cobbler with Pecan Sandie Streusel

1-3/4 c. plus 5 T. all-purpose flour, divided
2/3 c. granulated sugar, divided
3/4 t. kosher salt, divided
1/2 c. plus 2 T. cold salted butter, diced, divided
1-1/4 c. lightly toasted chopped pecans
1/2 c. heavy cream
1-1/2 t. vanilla extract, divided
2 c. fresh blackberries
2 c. fresh blueberries
2 c. fresh raspberries
2 c. fresh strawberries, halved
2 t. lemon zest
1/4 t. ground nutmeg
1 T. turbinado sugar

Whisk together 1-3/4 c. of the flour, 1/3 c. of the granulated sugar, and 1/2 t. of the salt in a medium bowl. Using a pastry blender, cut 1/2 c. of the butter into flour mixture until well blended and mixture resembles peas. Stir in toasted pecans.

Stir together cream and 1/2 t. of the vanilla in a small bowl; add cream mixture to flour mixture, stirring with a fork until mixture is combined but still crumbly. Chill until ready to use.

Preheat oven to 400 degrees. Gently toss together blackberries, blueberries, raspberries, strawberries, lemon zest, nutmeg, and remaining 5 T. flour, 1/3 c. granulated sugar, 2 T. butter, 1 t. vanilla extract, and 1/4 t. salt in a large bowl. Transfer to a lightly greased 10" cast iron skillet. Place skillet in an aluminum foil lined rimmed baking sheet.

Bake berry mixture in preheated oven until bubbly around the edges, 20-22 minutes. Remove from oven. Crumble chilled streusel over hot filling. Sprinkle with turbinado sugar. Return to oven and bake until golden, 25-28 minutes more. Serve warm.

Serves 8.

Adapted from Southern Living magazine, July 2016, p. 100.   

Blueberry Buckle

1/2 stick (1/4 c.) butter, at room temperature
1/2 c. sugar
1 egg
1/2 t. vanilla
1-1/3 c. flour
1 t. baking powder
1/4 t. salt
1/3 c. milk
2 c. blueberries, picked over
1/2 t. ground cardamon or allspice
1/4 t. nutmeg
1/2 c. sugar
1/2 stick butter
Whipped cream or ice cream

Preheat oven to 375 degrees. Grease a 9" square baking dish.

Cream 1/2 stick butter and 1/2 c. sugar. Beat in egg and vanilla. Separately, stir together flour, baking powder, and salt. Starting and ending with flour mixture, add flour alternately with milk. Pour batter into dish. Top with blueberries.

Combine 1/2 c. sugar, 1/2 stick butter, and spices, until it resembles coarse meal. Sprinkle over blueberries. Bake 40-45 minutes.

Source unknown.

Florida Blueberry Cobbler

1/2 stick unsalted butter, melted
1-1/4 c. sugar, divided
1 c. self-rising flour
1 c. whole milk
2 c. fresh blueberries, picked over for stems, rinsed, and patted dry
Vanilla ice cream, for serving

Place butter in a 10" cast iron skillet and put in the oven while it preheats to 400 degrees.

In a medium bowl, whisk 1 c. of the sugar with the flour and milk until smooth.

Remove the skillet from the oven and swirl the butter to evenly coat the bottom and sides. Pour the batter into the skillet and sprinkle the blueberries evenly over the top. Sprinkle over the remaining 1/4 c. sugar.

Bake until golden brown and bubbly, 45 minutes to 1 hour. Serve warm, topped with a dollop of ice cream.

Serves 6.

Adapted from Lodge Cast Iron Nation cookbook, p. 261.