Blueberry Breakfast Salad

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Lynn’s Paradise Café, Louisville, Kentucky

Ingredients

  • Mixed, torn salad greens: 2 pounds
  • Blueberry Vinaigrette: Recipe follows
  • Fresh blueberries: 4 cups
  • Fresh orange sections or canned mandarin oranges, drained: 4 cups
  • Granola : 2 cups

Instructions

  1. Toss salad greens with 1-½ cups of the Blueberry Vinaigrette
  2. Divide the dressed greens among eight large plates
  3. Arrange ½ cup orange sections and ½ cup blueberries on top of each salad
  4. Sprinkle each salad with ¼ cup granola
  5. Drizzle remaining dressing on top
  6. Serve immediately

Blueberry Vinaigrette Instructions

  1. In a food processor container, combine 1 cup olive oil, 1 cup frozen blueberries (thawed), 1 tablespoon Dijon mustard, 2 tablespoons brown sugar, 2 teaspoons minced shallot, ¾ teaspoon kosher salt, ½ teaspoon ground white pepper and ½ teaspoon paprika
  2. Process until mixture is smooth
  3. Chill at least 30 minutes to blend flavors

Blueberry Vinaigrette Yield: 2 cups

Number of servings (yield): 8

Source: http://www.blueberrycouncil.org/blueberry-recipes/blueberry-breakfast-salad/

 

 

Blueberry French Toast Sandwich

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Ingredients

  • 1 package (3 ounces) cream cheese, softened
  • 1-½ tablesoons confectioners’ sugar
  • 1 package (about 12 ounces) frozen French Toast (6 slices)
  • ¾ cup fresh/frozen blueberries

Instructions

  1. In bowl, stir together cream cheese and confectioners’ sugar
  2. Heat French toast as package directs
  3. Spread cream cheese mixture on French toast slices
  4. Spoon blueberries over cream cheese on 3 slices
  5. Cover with remaining slices
  6. To serve: Place sandwiches on plates
  7. Cut diagonally
  8. Garnish with additional blueberries and confectioners’ sugar
  9. This recipe may be doubled

Number of servings (yield): 3

Source: http://www.blueberrycouncil.org/blueberry-recipes/blueberry-french-toast-sandwich/

 

 

Blueberry Maple Breakfast Bake

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Ingredients

  • Egg challah or other white bread: 1 loaf (14 ounces)
  • Reduced-fat cream cheese: 4 ounces
  • Fresh or frozen blueberries, divided: 2 cups
  • Eggs, beaten: 8
  • Milk: 1-½ cups
  • Maple syrup: ¼ cup
  • Melted butter: ¼ cup

Instructions

  1. Preheat oven to 350°F
  2. Remove crusts from bread
  3. Cut in 1-inch cubes (makes about 10 cups)
  4. Cut cream cheese in small cubes (makes about 1 cup)
  5. Grease 9-x-9-2-inch baking dish
  6. Place half of the bread cubes in the dish
  7. Scatter cream cheese cubes and 1 cup of blueberries over the bread
  8. Top with remaining bread cubes and blueberries
  9. In a bowl, combine eggs, milk, maple syrup and butter
  10. Carefully pour over bread mixture
  11. Bake until a knife inserted in the center comes out clean, about 1 hour, covering with aluminum foil if edges brown too much
  12. To serve, cut in squares
  13. Accompany with additional maple syrup, if desired

YIELD: 9 portions

Source: http://www.blueberrycouncil.org/blueberry-recipes/blueberry-maple-breakfast-bake/

 

 

Blueberry Stuffed French Toast

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Ingredients

  • Cooking spray
  • 6 eggs
  • 1 teaspoon grated orange peel
  • 23 cup orange juice
  • 3 tablespoons sugar, divide
  • Pinch salt, optional
  • 1 cup fresh or frozen blueberries (thawed and
  • drained, if frozen)
  • 8 slices (1-¼ inches thick) Italian bread
  • 13 cup sliced almonds

Instructions

  1. Preheat oven to 400°F
  2. Spray a large baking sheet with cooking spray
  3. In a medium bowl beat eggs, peel, juice, 2 tablespoons of the sugar and the salt until well blended
  4. Pour into a 13 x 9 x 2-inch baking pan
  5. Set aside
  6. In a small bowl combine blueberries and the remaining 1 tablespoon sugar
  7. Set aside
  8. With the tip of a sharp knife, cut a 1-½-inch wide pocket in the side of each bread slice
  9. Fill pockets with reserved blueberry mixture, dividing evenly
  10. Place filled slices in egg mixture
  11. Let stand, turning once, until egg mixture is absorbed, about 5 minutes on each side
  12. Arrange bread on prepared baking sheet
  13. Sprinkle with almonds
  14. Bake until golden brown, about 15 minutes, turning slices after 10 minutes

Yield: 4 to 6 portions
Per portion: 483 calories, 17 g protein, 74 g carbohydrate, 14 g fat, 432 mg sodium

Number of servings (yield): 4

Source: http://www.blueberrycouncil.org/blueberry-recipes/blueberry-stuffed-french-toast/

 

 

Tropical Fruit Boats

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Ingredients:

  • 2 cups fresh/frozen blueberries
  • 3/4 cup blueberry or grape juice
  • 2 bananas
  • 1/2 cup watermelon cubes (1/2-inch)
  • 1/2 cup pineapple cubes (1/2-inch)
  • 1 cup mango cubes (1/2 inch)
  • 2 fruit roll-up sheets, any flavor
  • 4 thin pretzel sticks, each 4 inches long

Directions:

  1. In each of 4 shallow bowls, place ½-cup blueberries and 3 tablespoons juice.
  2. Cut each banana in half crosswise on a diagonal, then split halves lengthwise.
  3. In the center of each bowl, arrange 2 banana slices to form the sides of the “boat.”
  4. Evenly divide the watermelon, pineapple and mango in the banana boats.
  5. To make the boat “sails,”: on a cutting board, lay one fruit roll-up sheet over the other and press together; cut the double layer into 4 triangles.
  6. Make 3 small cuts along one edge of each triangle; thread onto pretzel sticks.
  7. Push the pretzel sail into a fruit cube.
  8. Serve immediately.

 

Servings:  4

Source: http://www.blueberrycouncil.org/blueberry-recipes/tropical-fruit-boats/

 

 

Waffles with Spiced Blueberry Sauce

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Ingredients

  • 1-½ teaspoons cornstarch
  • 2 cups fresh or frozen blueberries, divided *
  • 3 tablespoons sugar
  • 1 teaspoon ground cinnamon
  • ¼ to ½ teaspoon ground black pepper
  • 4 (4 -½ inch) frozen waffles, toasted, or freshly made waffles
  • 4 scoops vanilla ice cream or frozen yogurt

Instructions

  1. In a small saucepan, thoroughly combine cornstarch with 13 cup cold water, stir in half of the blueberries, the sugar, cinnamon and black pepper
  2. Over medium heat, bring to a boil
  3. Boil until sauce is clear, about 1 minute
  4. Remove from heat
  5. Stir in remaining blueberries
  6. Cool
  7. Place warm waffles on dessert plates
  8. Scoop ice cream onto waffles
  9. Top with Spiced Blueberry Sauce

Quick notes

* Measure frozen blueberries without thawing

Number of servings (yield): 4

Source: http://www.blueberrycouncil.org/blueberry-recipes/waffles-with-blueberry-sauce/