Sliced & Diced: Blueberries
Now here is produce that I can write about! I can’t remember the first time I ever had blueberries nor when my love affair with them began. But I can remember when the love affair began for my children. Early on!
Both of my children loved pureed blueberry baby food. I would add it to apples, pears, bananas, just about any other fruit to make a fun combo. I always made sure that I was the one doing the feeding that day though. Blueberries will stain!
Of my two children, Isaac is the blueberry lover. He can spot them from yards away and begins begging. If given the opportunity he can eat the whole pint in one sitting. In fact, as a baby it was common for me to change his diaper and his bottom would be stained blue. No lie. And that is where the diaper talk will end. :)
At any rate, they are a staple on our grocery list every week and a constant in Once A Month Mom recipes. You will find plenty of blueberry recipes around here. But when you buy a pint, how much are you getting? That is where this week’s Sliced & Diced comes in!
Recipes Using Blueberries:
- Blueberry Baby Food Puree
- Fruity Breakfast Burritos (in Survive Before 5 eCookbook)
- Frozen Fruit Cups
- Raspberry Kiwi Smoothie Recipe
- Vegetarian Blueberry Muffins
- Blueberry Banana Muffins
- Summer Fruity Romaine Salad
- Gluten Free & Dairy Free Blueberry Breakfast Cookies
Your Recipes Using Blueberries:
When participating please consider following these guidelines. Thank you! And start preparing for next week’s Sliced & Diced. . .peaches. Also check out the upcoming month’s schedule:
July
August
Thank you so much for this post! Today was the first day of picking at the orchard we frequent and I have a ton of blueberries to make jam, syrup, and butter. Excited to try some of these as well!
One of my favorite desserts is blueberry-peach crisp and two close runners-up are blueberry-mandarin orange crisp and blueberry-rhubarb crisp. With blueberries in the mix, you don’t need to add sugar, making these desserts more healthy.
Using your favorite recipe, bake the crisp in muffin tins for portion control and to make freezing them easier. You can cool and freeze the crisp right in the muffin tin. Once frozen, remove the crisp muffins from the tins and bag. (Don’t use muffin liners as the juices soak into the paper and makes them impossible to remove.)
To use, remove one crisp muffin per person, put each in a microwave safe dish, and microwave until warm through. If desired, serve with a dollop of yogurt, whipped topping, or milk.
thata sounds so yummy. could you please give the recipe and cooking times for the blueberry peach crisp. i’ve never heard of using a muffin tin and freezing. my kids would love it!
[...] cups blueberries, [...]