Power Berry Smoothies
1 cup strawberries/raspberries, or a combination of both
2 cups Circle K blueberries
1 banana
1 cup plain yogurt
1 scoop protein powder (optional)
1 cup ice
1/4 cup frozen lemonade concentrate
Directions: In a blender, combine all ingredients and blend until smooth. Serve immediately, garnished with fresh berries.
2 cups Circle K blueberries
1 banana
1 cup plain yogurt
1 scoop protein powder (optional)
1 cup ice
1/4 cup frozen lemonade concentrate
Directions: In a blender, combine all ingredients and blend until smooth. Serve immediately, garnished with fresh berries.
Blueberry Lemon Loaf
1/2 cup butter, softened
1 cup packed brown sugar
2 eggs
2 tbsp lemon juice
1 2/2 tsp vanilla
2 cups all purpose flour
1 tbsp grated lemon rind
2 tsp baking powder
1/4 tsp each salt and cinnamon
1/2 cup milk
1 + 1/2 cups Circle K blueberries
Topping:
1/4 cup all purpose flour
2 tbsp granulated sugar
2 tbsp packed brown sugar
1/4 tsp cinnamon
2 tbsp butter
Directions: TOPPING: In bowl, combine flour, sugars and cinnamon. WIth pastry blender, cut in butter until in fine crumbs - set aside. LOAF: In large bowl, beat butter with sugar until fluffy; beat in eggs, one at a time. Beat in lemon juice and vanilla. Combine flour, lemon rind, baking powder, salt and cinnamon; stir into butter mixture alternately with milk, making three additions of dry and two of milk. Gently fold in half of the berries. Pour into greased loaf pan; sprinkle with remaining blueberries. Sprinkle with topping. Bake in 350 degree oven for about 1 hour or until tester inserted in center comes out clean.
1 cup packed brown sugar
2 eggs
2 tbsp lemon juice
1 2/2 tsp vanilla
2 cups all purpose flour
1 tbsp grated lemon rind
2 tsp baking powder
1/4 tsp each salt and cinnamon
1/2 cup milk
1 + 1/2 cups Circle K blueberries
Topping:
1/4 cup all purpose flour
2 tbsp granulated sugar
2 tbsp packed brown sugar
1/4 tsp cinnamon
2 tbsp butter
Directions: TOPPING: In bowl, combine flour, sugars and cinnamon. WIth pastry blender, cut in butter until in fine crumbs - set aside. LOAF: In large bowl, beat butter with sugar until fluffy; beat in eggs, one at a time. Beat in lemon juice and vanilla. Combine flour, lemon rind, baking powder, salt and cinnamon; stir into butter mixture alternately with milk, making three additions of dry and two of milk. Gently fold in half of the berries. Pour into greased loaf pan; sprinkle with remaining blueberries. Sprinkle with topping. Bake in 350 degree oven for about 1 hour or until tester inserted in center comes out clean.
Blueberry Vinegar
2 pints Circle K blueberries
1 quart white vinegar, divided
1/2 cup granulated sugar
Directions: Prepare blueberry vinegar At least two days in advance of use. Place blueberries, 1½- cups vinegar and sugar in saucepan; simmer gently for 5 minutes. Cool. Pour into 1½-quart jar with remaining white vinegar. Cover and stand at least 2 days. Strain vinegar as it is used, but do not discard blueberries. Store in refrigerator.
1 quart white vinegar, divided
1/2 cup granulated sugar
Directions: Prepare blueberry vinegar At least two days in advance of use. Place blueberries, 1½- cups vinegar and sugar in saucepan; simmer gently for 5 minutes. Cool. Pour into 1½-quart jar with remaining white vinegar. Cover and stand at least 2 days. Strain vinegar as it is used, but do not discard blueberries. Store in refrigerator.
Tarragon Blue Cheese Blueberry Dressing
2 tablespoons blue cheese, crumbled
1 large clove garlic, pressed
1/3 cup blueberry vinegar
2 tablespoons, plus ½-cup olive oil
1 teaspoon honey
1 clove chopped shallot
1 tablespoon fresh chopped tarragon
Salt and pepper to taste
Directions: Mash blue cheese into blueberry vinegar until cheese is well incorporated. Pouring slowly, in a steady stream, whisk in the olive oil. Add garlic, shallot, tarragon and honey. Season to taste with salt and pepper.
Use this dressing on any combination of greens (spinach works well, and if you grow nastursiums in the summer, add them, too!). Top greens with fresh Circle K blueberries and toasted or candied pecans or almonds, garnish with fresh orange wedges.
1 large clove garlic, pressed
1/3 cup blueberry vinegar
2 tablespoons, plus ½-cup olive oil
1 teaspoon honey
1 clove chopped shallot
1 tablespoon fresh chopped tarragon
Salt and pepper to taste
Directions: Mash blue cheese into blueberry vinegar until cheese is well incorporated. Pouring slowly, in a steady stream, whisk in the olive oil. Add garlic, shallot, tarragon and honey. Season to taste with salt and pepper.
Use this dressing on any combination of greens (spinach works well, and if you grow nastursiums in the summer, add them, too!). Top greens with fresh Circle K blueberries and toasted or candied pecans or almonds, garnish with fresh orange wedges.
To Die For Blueberry Muffins (thank you to Kerry Maybee!)
1 1/2 cups flour
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.
3/4 cup white sugar
1/2 teaspoon salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries
1/2 cup white sugar
1/3 cup all-purpose flour
1/4 cup butter, cubed
1 1/2 teaspoons ground cinnamon
DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
Bake for 20 to 25 minutes in the preheated oven, or until done.