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The Best Blueberry Recipes

  • September 6, 2018
  • By Brittany
The Best Blueberry Recipes

There is pretty much nothing better than fresh picked blueberries in the summer.  I love picking them and then creating healthy and delicious blueberry recipes with our haul.  I’ve rounded up some of the best blueberry recipes so you can get in those last summery dishes before fall officially hits.

We had such a blast picking the blueberries.  It was incredibly hot but we became obsessed with finding the best ones and they were soooo tasty!

Now for the recipes!

Often my blueberries made their way into my breakfast cereal and smoothies, but what I really loved was adding them to my lunch.  This Blueberry Quinoa Bowl was the perfect mix of sweet and savory, not to mention protein!

The bowl was super simple to make.  I use 90 second microwave quinoa because I think it tastes great and who has the time or energy to get out a pot and bowl quinoa for 25 minutes during the middle of the day!?  I then added chopped cucumber, blueberries (of course!), red onion, feta and some mint to the bowl.  I whisked up a simple olive oil with lemon juice dressing and voila, lunch is served!

Next up was this creamy blueberry chicken salad that is actually quite healthy.

For this recipe, I started out with a mix of baby spinach and baby kale as my bed of my lettuce base.  I then combined in a separate bowl some red onion, diced celery, fresh basil and some cooked chicken (you can buy rotisserie or cooked shredded chicken or just cook up some on your own the night before, the chicken is served cold in this salad).  To this I added 1/2 cup of Greek yogurt, juice from 1/2 a lemon and 1 tablespoon of honey and stirred to combine.  I tossed in the blueberries and gave it a stir to coat.  I then placed the chicken and blueberry mixture on the bed of lettuce for another healthy and enticing lunch option!

And because I couldn’t leave the blueberry chicken salad to just a lunch option, I opted to serve it for dinner as well with this blueberry gazpacho.  Strawberry gazpacho is one of my all-time favorites and the blueberry version did not disappoint!

For the blueberry gazpacho, I started out with 1 pound of red seedless grapes and 1 pint worth of blueberries.  I placed them all in a saucepan over medium heat and added 1/2 cup of white grape juice and 2 tablespoons of honey.  I then brought the mixture to a boil and allowed it to simmer for 15 minutes.  I then pureed the mixture (you can do this using a hand blender, a regular blender or a food processor) and allowed it to cool overnight (I know it sounds like a lot of work but sooooo worth it!).  The next day I added in the juice of 1 lemon, some fresh mint and a few lemon shavings.  It was a perfectly delicious cold soup!

This healthy and scrumptious dinner is so simple to whip up.  I made this Blueberry-Balsamic sauce to top off some grilled chicken and decided it was so good, it could be a bruschetta topping as well.

I started out seasoning the chicken with lemon juice, olive oil and chopped basil, which I then grilled up.  To make the blueberry balsamic sauce, I combined 1/2 cup of blueberries with 2 tablespoons of balsamic vinegar and 1/2 teaspoon of honey in a saucepan.  I brought it to a boil and then allowed it to simmer for 10 minutes, breaking up the blueberries with a spoon.  After 10 minutes, I transferred this mixture to a bowl.  I chopped up another 1/2 cup of blueberries and added it to the bowl along with some red onion and jalapeno for a spicy kick.  I served the blueberry sauce on the chicken and then spread some whole grain bread with blueberry goat cheese and topped it with blueberry sauce.  Also pictured, kale chips!

Finally for dessert these lavender blueberry yogurt pops are so yummy.  My son gobbled them up!

For this one you need two cups of fresh blueberries and 2 tablespoons of sugar.  Place them in a small saucepan over medium heat.  Cook 10-12 minutes breaking up the blueberries with a spoon.  Allow the blueberries to completely cool.  In a separate pan place 6 tablespoons of honey, 1/3 cup of water, 2 teaspoons of culinary lavender and some lemon rind in another small saucepan.  Cover and bring to a boil then remove from heat.  Let stand for 15 minutes then strain through a cheesecloth allowing liquid to collect into a bowl.  Stir in this lavender syrup with 2 1/4 cups of plain whole milk yogurt (not Greek) then alternate yogurt mixture and blueberry mixture into ice pop molds.  Freeze for at least four hours then enjoy!


By Brittany, September 6, 2018
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