blueberries

Name: Sangria Popsicles
Yield: 12 servings
Ingredients: 1 cup sliced strawberries; 1/2 cup blueberries; 1/2 cup raspberries; 1 cup peeled (sliced kiwi); 2 cups Woodbridge by Robert Mondavi Chardonnay; 1 cup lemonade

Blueberry Orange Coffee Cake

Jul 19, 2018

What’s better than cake for breakfast? This Blueberry Orange Coffee Cake is loaded with fresh blueberries and orange zest!

Hi guys!

How was the week?

I’m finally getting over this cold that I was starting to think I would have forever so we actually ventured out of the house and saw Incredibles 2 which was so good. I’ve never seen the first one but I loved this one.

I’ve barely left the house besides that. This cold has kicked my butt.

I’m really hoping I’ll be well enough for lake trip this weekend because it’s been over a month and my tan is just about gone.

…

Blueberry Sour Cream Pancakes

Jul 10, 2018

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #EasySqueezy #CollectiveBias

Blueberry Sour Cream Pancakes – the fluffiest, most delicious blueberry pancake recipe!

I know I’ve mentioned that during summer, I kind of stop cooking.

It’s especially bad right now because the kids are gone so the fridge is empty.

I think there’s a watermelon radish and a half gallon of milk in there right now.

But when the kids are here, breakfast for dinner has become a staple.

And today I’m sharing one of my current obsessions: Blueberry Sour Cream Pancakes!
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Glazed Blueberry Biscuits #SummerDessertWeek

Jul 24, 2017

Glazed Blueberry Biscuits – delicious lightly sweetened biscuits with fresh blueberries and a glaze. Bojangles copycat!

Hey guys, happy Monday!

How was the weekend?!

I had a week last week and I am so excited for a fresh start today.

Especially because today starts #SummerDessertWeek! We’ve got 25 bloggers sharing over 70 summer-inspired recipes this week and the lovely Angie organized all of it. I’ve got a list at the bottom of this post of all the recipes being shared today so make sure you check those out.

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Grilled Shrimp and Goat Cheese Naan Pizza

Aug 23, 2016

This summer I’ve teamed up with Bertolli Olive Oil to remix two classic summer recipes. I spun the Bertolli Olive Oil bottle to see what classic summer recipes I got to recreate with my own spin and landed on a pizza and salsa.

As excited as I am for fall, I’m pretty sad to say goodbye to grilling and eating dinner outdoors and all that comes along with that. I had an amazing summer filled with delicious food and I’m not sure I’m ready to say goodbye to my grill just yet.

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Sangria Popsicles

Jul 20, 2016

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #VinoBlockParty #CollectiveBias The following content is intended for readers who are 21 or older.

Guys.

It’s hot in Texas.

Did you know it’s hot in Texas?

You did?

Oh, okay.

I guess this is news to no one.

Anyway, I’m really into showing up at at my friends’ houses with homemade boozy popsicles these days since it’s so hot and also because they’re so much more fun than showing up with cocktail supplies. And lucky for me, I’m usually just walking over to my neighbors’ house so popsicles are easily transported.

For these really easy Sangria Popsicles, I used Woodbridge by Robert Modavi Chardonnay. Woodbridge has been around for over 30 years and is one of my go-tos because I know I can trust their wines to be delicious and make any occasion more fun.

And what’s more fun than popsicles made from wine?!

Like I said, these are SO EASY. Cut up a bunch of fruit – I used strawberries, blueberries, raspberries, and kiwi, but use whatever you like. And then mix together the Woodbridge by Robert Mondavi Chardonnay and a little bit of lemonade. And then combine it all in popsicle molds. Freeze for 8 hours and then get ready for your friends to really love you when you show up at the block party with a tray of frozen wine.

They are so pretty – I just can’t get over all the bright colors! And seriously delicious!

Check out the Simple Entertaining Social Hub for more yummy recipes and ways to enjoy Woodbridge by Robert Modavi! You can also find them on Twitter, Facebook, and Pinterest. And use the store locator to find a store near you where you can purchase Woodbridge by Robert Modavi!

Sangria Popsicles

Servings: 12 servings

Ingredients

1 cup sliced strawberries
1/2 cup blueberries
1/2 cup raspberries
1 cup peeled sliced kiwi
2 cups Woodbridge by Robert Mondavi Chardonnay
1 cup lemonade

Instructions

Divide the fruit among 12 popsicle molds.
In a large measuring cup with a spout, stir together Woodbridge by Robert Mondavi Chardonnay and lemonade. Pour into the popsicle molds. Cover and insert popsicle sticks.
Freeze at least 8 hours before serving.

Pink Berry Sangria

May 26, 2016

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #Guides4eBay #CollectiveBias

Heeeeeey guys!

Happy almost 3 day weekend! We just have to survive today and tomorrow and then we’ll get to relax, grill up some burgers, and drink some sangria!

Speaking of, I posted this delicious Pink Berry Sangria over at eBay and I made a list of cute things that would be perfect for your summer wine party!

Make sure you hop over and check out the really easy recipe!

Blueberry Lemon Sweet Rolls with Lemon Cream Cheese Glaze

Apr 07, 2015

Blueberry Lemon Sweet Rolls – delicious sweet rolls filled with lemon zest and blueberries and topped with a lemon cream cheese glaze! The perfect weekend breakfast.

We’ve spent a full week in the hotel now. You know how these things start out super fun and then by day 5 you really feel like you’ve lost your mind? That happened.

If I channeled my inner Bridget Jones and wrote about each day, diary-style, it’d look a little something like this:

Day 1: THIS IS SO MUCH FUN! ADVENTURES! EXCITEMENT!

Day 2: Still fun! Free breakfast! Free Nutrigrain bars!

Day 3: A queen bed is definitely not big enough for 3 people and a Clementine.

Day 4: Penelope pooped for the first time since we moved into the hotel. Hooray! Husband still not cleared to leave. FML.

Day 5: Shattered my iPhone screen. FML.

Day 6: Almost went to jail after dog park incident. FML.

Today’s day 7. I think we’re leaving this morning. Maybe.

I never thought I’d be excited to leave Colorado.

Anyway, it hasn’t all been bad. The weather’s been amazing! The hotel on Fort Carson has playgrounds so the kids have been entertained besides that one day when it randomly snowed.

Also, how did anyone travel before WiFi?

I would have never survived. I think about the days when my parents had a legit map in the car when we went on vacay… like, my nightmare.

So like I said, if my husband is finally cleared to leave, we’re making the drive to Texas today and we’re gonna hustle so we can get there in time to grab In-n-Out for dinner.

You better believe that In-n-Out is the most exciting thing about moving to Texas! I’m gonna be there every day.

How to Make Blueberry Lemon Sweet Rolls!

I made these Blueberry Lemon Sweet Rolls with Lemon Cream Cheese Glaze a few weeks back and meant to have them posted before Easter so you could make them for your family but man, hotel life.

These are so good though!

They start with a yeast dough, very similar to a cinnamon roll dough. You have to let the dough rise for about an hour, or until it’s doubled in size. Then you roll it out just like you would do with cinnamon rolls.

Once the dough is rolled, it gets spread with butter and then dusted with sugar and lemon zest. And then blueberries go in! Roll it up and slice them into rolls and then you have to let them rise one more time.

Bake them until they are golden and beautiful and then frost them with an amazing cream cheese glaze with fresh lemon juice and lemon zest mixed in.

These are so good and perfect for a day when you have a little bit longer to prepare breakfast. Or just make them for dessert!

More Blueberry Breakfast Recipes

Blueberry Sour Cream Pancakes – these are my favorite pancakes! They are light and fluffy and the blueberries add the perfect amount of sweetness.

Glazed Blueberry Biscuits – if you have ever had a Bojangles blueberry biscuit, these are just like those! Lightly sweetened biscuits filled with blueberries and topped with a sweet glaze. My kids love thes and I even make them ahead for easy weekday breakfasts.

Blueberry Overnight Oats – the best make ahead breakfast idea! Old fashioned oats are mixed with milk, yogurt, flax seeds, and blueberries. Once they sit overnight in the refrigerator, they soften up and become a delicious, hearty breakfast.

Blueberry Lemon Sweet Rolls with Lemon Cream Cheese Glaze

Servings: 12 rolls

Ingredients

For the dough:

2 cups milk warmed to about 100F
1/2 cup sugar
1/2 cup canola oil
1 .25 ounce package active-dry yeast
4 cups flour plus more for dusting
1 teaspoon salt

For the filling:

1/4 cup 1/2 stick butter, softened
1/3 cup sugar
1 lemon zested
1 cup fresh or frozen blueberries

For the glaze:

4 ounces cream cheese softened
juice of 1 lemon
1 cup powdered sugar
1 lemon zested

Instructions

In the bowl of a stand mixer fitted with a paddle attachment, combine milk, sugar, canola oil, and yeast. Let sit until bubbly, about 5 minutes. Add flour slowly and beat until combined. Switch to dough hook and knead for about 5 minutes until the dough is smooth and stretchy.
Spray a large bowl with oil and transfer the dough into it, turning to coat. Cover with a towel and allow to rise until doubled, about an hour.
Transfer dough to a lightly floured surface and roll into a 10x15" rectangle. Spread softened butter over top. Sprinkle sugar and lemon zest over the butter and top with the blueberries. Roll it up jelly roll style, pinching to seal. Slice into 12 rolls and place in a greased 9x13" pan. Cover and let rise until doubled, about 30 minutes.
Preheat oven to 375F. Bake rolls for 15 to 20 minutes or until golden brown and cooked through.
While they are baking, beat together the softened cream cheese, lemon juice, powdered sugar, and lemon zest until smooth.
Once the rolls come out of the oven, spread the glaze over top.

Things you may need for this recipe:

: Stand Mixer

: Red Star Yeast Platinum

: 9×13-inch Pan

Paleo Blueberry Muffins

Jan 04, 2015

So.

These are really ugly.

I’m sorry.

Let’s not talk about it though.

I feel like it’s been years since I talked to you guys. We survived our roadtrip. I did contract anthrax* at a Dairy Queen in Mexico on the way down and am still coughing up my lungs all day, every day but it was a good trip and we got to spend lots of time with family and friends and ALL THE DOGGIES.

And guess what, guys. I only gained 5 pounds. Which is amazing considering I ate this, this, this, this, a whole box of these, and had more drinks than I can count on all my fingers and toes.

Oh, vacation.

PLUS, I lost 7 pounds in preparation of the vacay. Because that’s how my brain works. So technically, I’m still down 2 pounds. Boom.

The husband and I decided to go Paleo for the month to kind of detox from vacation and Christmas and all the french fries we had while driving 20 hours each way. But he’s already caught me sneaking Doritos.

So we’ll see how that works out.

I secretly really dig Paleo baked goods which isn’t something you hear often. I looooove the texture of coconut flour and the almost grittiness of almond flour which I know sounds disgusting but I love it. My husband always says things like, “Things are pretty good. For Paleo.” while I’m busy shoveling 6 of whatever it is down my throat. I don’t know why I love them, I just do.

These are made with coconut flour and like I said, I know they’re hideous. That’s just what happens with Paleo muffins sometimes. Especially if you live at 6000 feet above sea level.

And anyway, it’s what’s inside that counts, right?

They’re really good and didn’t last 24 hours in my house. And yes, I use butter in my Paleo cooking most of the time. Partly because it has less calories than coconut oil and partly because I truly believe that if a caveman stumbled upon a block of Kerrygold butter, he’d go for it.

*It may actually just be a cold. The jury’s still out.

…

Blueberry Muffins

Aug 03, 2014

I’ve been in a muffin mood lately.

I blame the people at coffee shops. I go through the drive-thru just so I don’t have to stare down the muffins in the pastry case and every time they ask “Are you sure you don’t want a muffin to go with that?”

YES YES! I WANT ALL THE MUFFINS!

But… too much money, too many calories, etc, etc, etc. Plus, I’m holding out for the pumpkin cream cheese muffins at Starbucks! It can’t be long now before they’re back!

But anyway, I have literally been thinking about blueberry muffins for over a month now. On our way home from our roadtrip, we stopped at basically every Starbucks we passed because I was trying to get mugs for each city (#basic) and every time we stopped, the muffins looked so good. They’re just so big and fluffy and with all the streusel on top… I just love muffins!

I finally caved and made some over the weekend (after once again buying too many berries!) and they were so perfect. I used my jumbo muffin tin to give them that coffee shop feel and all the blueberries burst open and made the tops so pretty!

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Peach-Berry Crumble

Jun 09, 2014

I was walking through the grocery store a couple weeks ago and was overwhelmed by the smell of super ripe peaches.

It was the strangest experience. It’s such a familiar smell but it took me forever to figure out what it was. I guess I just wasn’t expecting to find peaches this early in the summer! But I was in a hurry and didn’t stop to buy any and regretted it almost immediately. I mean, is there anything better than a ripe peach?

I’ve been itching to make something with peaches since then and you guys know I love a good crumble! It’s just the easiest, most perfect summer dessert. For this one, you just toss fresh peaches, blueberries, and strawberries together in a baking dish and cover them with an oat crumble. So simple!

I may have fed this to my kids for dinner one night and they may have told on me the next time they skyped with my mom.

But you know, it’s fruit and oats. So basically oatmeal. And that’s a healthy meal.

Right?

Peach-Berry Crumble

adapted from Southern Living

Ingredients

3 cups fresh peach slices about 3 medium
1 cup fresh blueberries
1 cup fresh strawberry slices
1 large egg
1 large egg yolk
1 cup sugar
3/4 cup all-purpose flour
1/2 cup old-fashioned oats
1/4 teaspoon salt
1/4 cup butter melted
ice cream or whipped cream for serving

Instructions

Preheat oven to 350F.
Place peaches and berries in a 2-quart baking dish.
In a mixing bowl, stir together egg, egg yolk, sugar, flour, oats, and salt until it forms a coarse meal. Sprinkle over fruit.
Drizzle the melted butter over topping.
Bake 40 - 45 minutes or until light brown and bubbly.
Let stand 10 minutes before serving. Serve warm with ice cream or whipped cream.

Meyer Lemon-Blueberry Bundt Cake

Feb 03, 2014

It’s meyer lemon time again! I feel like there’s only a 3 day window for finding them in my grocery stores so I was pretty thrilled when I happened to see them a couple days ago. I just love them and I look forward to them all winter!

Last week I was flipping through a magazine and asked my husband how he felt about pound cake. He was all “I LOVE LEMON CAKE!” Uhh… what?

But when I picked up those meyer lemons I remembered him saying that and went on a hunt for a good recipe. Lemon and blueberry just make the best cake. There really isn’t a better combination if you ask me. This Meyer Lemon-Blueberry Bundt Cake is super moist thanks to the sour cream and the cream cheese glaze is just phenomenal. If you can find meyer lemons, make this! And if you don’t have any luck finding them, use regular lemons! It will be delicious either way.

One year ago: Meyer Lemon Bars
Two years ago: Buffalo Chicken Dip
Four years ago: Chipster Topped Brownies

5 from 1 vote

Meyer Lemon-Blueberry Bundt Cake

adapted from My Baking Addiction

Ingredients

2 1/2 cups all-purpose flour plus 1 teaspoon for blueberries and zest
2 teaspoons baking powder
1/2 teaspoon salt
1 cup 2 sticks unsalted butter, room temperature
1 cup packed brown sugar
1 cup granulated sugar
4 large eggs
1 teaspoon vanilla extract
juice of 1 meyer lemon
1 cup sour cream
2 cups blueberries
2 tablespoons grated meyer lemon zest

For the Cream Cheese Glaze

1 4 ounce package cream cheese, softened
1 tablespoon butter softened
2 cups powdered sugar
1/2 teaspoon vanilla extract
zest of 1/2 meyer lemon
1 tablespoon heavy cream

Instructions

Preheat oven to 350F. Spray a bundt cake with baking spray.
Whisk together flour, baking powder, and salt. Set aside.
Beat softened butter, brown sugar, sugar until light and fluffy. Beat in the eggs one at a time; add vanilla and lemon zest and beat until combined. Add flour in 3 additions, alternating with sour cream in 2 additions.
In a separate small bowl, toss together blueberries, zest, and remaining tablespoon of flour. Fold into batter.
Pour into your prepared bundt pan and bake 50-60 minutes or until a toothpick inserted into the center comes out clean. Let cool before glazing.

To make the glaze:

Beat together cream cheese, butter, powdered sugar, vanilla, meyer lemon zest, and heavy cream until no lumps remain. Pour over cooled cake.

Blueberries and Cream Granola

Sep 17, 2013

Did you know that September is Better Breakfast Month? Well it is and I’ve teamed up with California Almonds to make sure your breakfast is better than ever.

It turns out that 50% of women skip breakfast when they are crunched for time. Studies show that those who eat breakfast are less likely to be overweight, will maintain better cholesterol levels, and live an overall healthier life. So if you are one of those 50% that skip breakfast, almonds are a quick way to get a boost of fiber, protein, and healthy fat.

I have a great almond gift pack to give away to one of y’all but before we get to that, I have the most delicious granola recipe to share. It calls for all my favorites: almonds, dried blueberries, coconut, coconut oil! You could make this over the weekend and have a fantastic breakfast all week long.

The gift pack comes with:

One $20 Visa gift card to buy anything else that makes your breakfast better – fresh fruit, oatmeal, almond milk, etc.
One pound of whole natural almonds
One jar of almond butter
One pound of sliced almonds
One reusable, insulated travel pouch for breakfasts on-the-go
One double-sided recipe card for better breakfast inspiration

And by the way, that almond butter is the best almond butter I’ve ever had.

Enter below!

(Giveaway will run from 09/17/13 to 09/23/12. US only, please.)

a Rafflecopter giveaway

California Almonds wants to see how you’re making your breakfast better. Head over to almondboard.com/BetterBreakfast and submit a photo of your breakfast made with almonds and you will be entered to win a year’s supply of almonds.

Blueberries & Cream Granola

adapted from The Messy Baker Blog

Ingredients

2 cups old-fashioned oats
1 cup unsweetened coconut flakes
2 cups sliced almonds
¼ teaspoon kosher salt
2 tablespoons brown sugar
⅓ cup maple syrup
¼ cup coconut oil melted
2 tablespoons vanilla extract
1 cup dried blueberries
3/4 cup white chocolate chips

Instructions

Preheat the oven to 300F. Spray a large, rimmed baking sheet with oil.
In a large bowl, stir together oats, coconut flakes, almonds, salt, and brown sugar.
In a small bowl, whisk together maple syrup, coconut oil, and vanilla extract. Slowly pour the mixture over the oats. Fold the wet mixture into the oat mixture until the oats are evenly coated.
Transfer the mixture to your prepared baking sheet.
Bake for 25-30 minutes, or until the granola is golden brown in color. Cool completely in the pan on a wire rack.
When the granola is cool, stir in blueberries and white chocolate chips.
Store in an airtight container for up to 2 weeks.

Red, White, and Blue Fruit

Jun 26, 2012

With the 4th of July just over a week away I wanted to share this quick & easy patriotic fruit bowl with you guys. It’s light and refreshing – and did I mention easy?!

All you need is watermelon, strawberries, and blueberries. You could add raspberries and blackberries if the seeds don’t annoy you as much as they annoy me. You also need a small star cookie cutter. Slice the watermelon about the thickness of your cookie cutter and then punch out little watermelon stars. Gently toss the watermelon with some blueberries and sliced strawberries, and then serve it in a white bowl.

It’s perfect for taking to a 4th celebration or just getting your kids to eat more fruit!

Blueberry Crumb Muffins

Sep 14, 2011

Just yesterday I was telling you how my husband had been gone for awhile, remember? Well he came home early which means that the floors weren’t mopped, the clean clothes were still in the dryer (you know, the ones I washed 3 days ago), and most importantly, the fridge was empty. And by empty I mean there’s nothing but a gallon of milk, 2 eggs, and a jug of tea that one of his friends left here months ago.

I felt pretty awful that he had come home to no food – not awful enough to actually get dressed and go to the store, mind you – and ended up making these blueberry crumb muffins for him to snack on.

I have to say, this might be the best blueberry muffin recipe I have tried. I think it’s the crumb to muffin ratio that makes these so fantastic. You’re going to think you have too much crumb topping but just keep piling it on! It’s the best part, of course. The muffins by themselves are great too – soft and sweet with the slightly tart blueberry throughout.

Blueberry Crumb Muffins

Prep Time

20 mins

Cook Time

22 mins

Servings: 16 muffins

Ingredients

Crumb Topping

1 cup all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon ground cinnamon
6 tablespoons unsalted butter
1/3 cup packed light brown sugar

Muffins

2 1/2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 teaspoon freshly grated nutmeg
8 tablespoons 1 stick unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 cup packed light brown sugar
2 large eggs at room temperature
1/2 cup milk
1 pint blueberries

Instructions

Preheat oven to 375 F. Line muffin pans with paper liners.
To make the crumb topping: Add the flour, baking powder and cinnamon to a medium bowl; stir with a fork to combine. In a small saucepan, melt the butter. Add the brown sugar to the pan, using a rubber spatula to combine with the butter. Pour the butter/brown sugar mixture over the flour mixture and use the fork to stir until all of the flour is moistened. Set aside while you make you muffin batter.
To make the muffins: Whisk the flour, baking powder, salt and nutmeg in a medium bowl. In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and both sugars on medium speed until pale in color, about 2 minutes. Add the eggs, one at a time, beating well after each addition and stopping to scrape the sides of the bowl as necessary. With the mixer on low speed, add 1/2 of the flour mixture then the milk and finally the remaining flour mixture, beating only until just combined.
Scrape the sides of the bowl then add the blueberries, folding them into the batter. Divide the batter evenly among the wells of the muffin pans, filling each about 3/4-full. Break the crumb topping into small pieces and scatter over the tops of the muffins. Bake for about 22 minutes, or until the tops of the muffins feel firm and a toothpick inserted in the center comes out clean. Transfer the muffin pans to a wire rack and let the muffins cool for a few minutes before removing them from the pan to the rack to cool completely.

Pina Colada Fruit Salad

Jul 02, 2011

So I mentioned we were moving and then disappeared for a month. Totally not my intention but if there’s one thing I’ve learned with the Army, it’s to never expect anything to happen when they say it will happen. Anyway, we’re finally settled, finally have internet set up, and finally replaced the laptop cord that a certain rodent made a midnight snack.

We moved from a very hot, wet area on the Gulf of Mexico to the dry, it’s-101-degrees-outside-but-feels-like-80 Colorado. Seriously, we’ve been here a month and I’ve yet to break a sweat. It’s the weirdest thing ever. However, the sun is ridiculous. It’s, like, right there. You walk outside for 5 minutes and your skin smells like you just spent 20 minutes in a tanning bed. You pretty much have to wake up with a bottle of water in your hand and then fall asleep with one in your hand or else you’re dehydrated beyond belief. I’m hoping it’s just something we have to adjust to but in an effort to hydrate in more exciting ways, I made this fruit salad.

It turned out fantastic and everyone in my house loved it! I think next time I make it, Iâ€™ll throw in some banana slices, shredded coconut, and maybe some mandarin oranges. It was delicious as is but if you can get away with more fruit, why not!

Pina Colada Fruit Salad

Prep Time

30 mins

Ingredients

1 1/2 cups grapes red, green, or a mix
1 1/2 cups fresh blueberries
1 1/2 cups fresh strawberries sliced
1 can 8 ounces pineapple chunks, drained
1 can 10 ounces frozen non-alcoholic pina colada mix, thawed
1/3 cup sugar
1/3 cup pineapple-orange-banana juice Dole makes one.
1/8 teaspoon almond extract

Instructions

In a serving bowl, combine all of the fruit. In a small bowl, whisk the pina colada mix, sugar, juice and extract until sugar is dissolved. Pour over fruit; toss to coat. Chill until serving.