Ingredients: 1 1/2 C flour 1/2 C cream of rice hot cereal 4 t baking powder 3/4 C milk 1/2 C packed light brown sugar 1/3 C margarine, melted 1/4 C eggs (beaten) 1 t vanilla 1/2 t grated lemon peel 1 C fresh or frozen blueberries Instructions: Preheat oven to 400 degrees. In a large bowl mix the flour, cereal, and baking powder. In a medium bowl whisk together milk, sugar, butter, egg, vanilla, lemon peel. Make a well in the center of flour and pure in wet ingredients. Batter will become lumpy. Than stir in blueberries and let stand for 5 minutes. Bake at 400 degrees for 15 to 20 minutes. cool for 5 minutes.
Ingredients: 2 C all-purpose flour 2 t baking powder 1/4 t salt 1/2 C (1 stick) margarine or butter 3/4 C granulated sugar 1 t vanilla extract 1/2 C milk 4 1/2 to 5 C fresh or frozen blueberries Topping 1 C all purpose flour 1/2 C packed light brown sugar 1/4 t salt 6 T margarine or butter Instructions: Preheat the oven to 350 F. Lightly grease a 9" springform pan with margarine and dust with flour. set aside. In a medium bowl, sift together flour, baking powder, and salt. In another large bowl, using an electric mixer, beat together margarine (or butter) and sugar at a medium speed until mixture is fluffy (about 3 min). Add vanilla and beat until combined. Add the dry ingredients in several additions, while alternating with milk, until both are incorporated. Gently fold in 3 1/2 C blueberries and pour the batter into the prepared pan. Sprinkle the remaining blueberries on top. Topping: in a small mixing bowl, mix together the flour, sugar, and salt until well combined. Using a fork cut in the margarine/butter until mixture resembles coarse meal. sprinkle the mixture on top of the cake and bake for 50 to 65 minutes. Allow cake to cool for 10 minutes before removing from pan.
Ingredients: 2 C frozen or fresh blueberries 1/2 C strawberries or substitute for 1/4 C strawberry concentrate 1 banana 1/2 tangerine or 2 T orange juice ice milk put it all in a blender and blend to the thickness of your likings. Less juice and milk if you like it thick and more if you prefer it thinner
Blueberry Oatmeal Muffins
1 C yogurt 1 C old-fashioned or quick-cooking oats 1 egg or 2 egg whites, slightly beaten 1/4 C canola oil 1/2 C packed brown sugar 2/3 C all-purpose flour 2/3 C whole wheat flour 1 tsp. baking soda 1 tsp ground cinnamon 1/4 tsp salt 1 C fresh or frozen (do not thaw) blueberries Instructions: Heat oven to 400°F. Place paper baking cups in 12 regular-size muffin cups, or grease bottoms only of muffin cups. In small bowl, mix yogurt and oats. In large bowl, mix egg, oil and brown sugar. Stir in flours, baking soda, cinnamon, salt and yogurt mixture (batter will be lumpy). Gently stir in blueberries. Divide batter evenly among muffin cups. Bake 18-20 min or until golden brown. Immediately remove from pan.