Lemon-Blueberry Bread

Still trying to use up a crate of fresh ripe blueberries, I created this treat using blueberries, lemon juice, and cream.

It will make for a light summer dessert tonight and a delectable breakfast tomorrow morning.

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Lemon-Blueberry Bread

  • 1-½ cups flour
  • 1 tsp baking powder
  • 1 tsp sea salt
  • ⅓ cup butter, melted and cooled
  • 2 eggs
  • 1/2 cup heavy cream or whole milk
  • 1 tsp vanilla
  • zest from 1 lemon
  • juice from ½ lemon
  • 1 pint fresh blueberries

In a large bowl, combine dry ingredients; set aside. In a medium bowl, combine butter, eggs, cream, vanilla, and lemon zest and juice, mixing well.

Preheat oven to 350°. Place parchment paper, cut to fit, on the bottom of a 9×5 loaf pan. Grease loaf pan with butter or spray with Pam.

Make a well in the dry ingredients and add wet ingredients. Mix until blended. Fold in blueberries. Transfer to prepared loaf pan.

Bake at 350° for an hour. Using a toothpick, check for doneness.

If you wish, glaze when cool with an icing made of powdered sugar, lemon zest, and lemon juice.

 

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Blueberry Pancakes with Lemon & Ricotta

Last weekend I bought a crate of blueberries since they’re in season and especially good right now. I’ve made pies and muffins with them, and this morning I created these delicious blueberry pancakes with ricotta cheese and lemon.

This recipe makes a lot of pancakes. My guys are still snacking on them hours later.

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Blueberry Pancakes with Ricotta & Lemon

  • 2-½ cups flour
  • 1/4 cup sugar
  • 2 tsp baking powder
  • 2 tsp baking soda
  • 1 tsp sea salt
  • 1-½ cups milk
  • 1-½ cups ricotta cheese
  • 2 large eggs
  • 1 tsp vanilla
  • zest from 1 lemon
  • juice from ½ lemon
  • 1-½ cups blueberries

Combine first 5 ingredients in a large bowl; set aside. In a medium bowl, whisk milk, ricotta, eggs, vanilla, and lemon zest and juice. Make a well in dry ingredients and add wet ingredients. Stir until just blended. Gently fold in blueberries.

Grease griddle and cook pancakes, turning when golden brown. Serve hot. Refrigerate leftovers.

Homemade Strawberry Preserves

My 17-year-old son’s face lit up when he sneaked the first spoonful from the bottom of the Dutch oven. He said these were the best strawberry preserves he ever had. He enjoyed the last of the warm, rich flavors before I took the pot away to wash.

Made from vine-ripened fruit, these preserves catch the fresh full flavor of summer strawberries. With a biscuit and a little butter, you’ve got a bit of Heaven right here.

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Homemade Strawberry Preserves

  • 6 cups fresh strawberries, rinsed and chopped
  • zest of 1 large lemon
  • juice of 2 large lemons
  • 2 cups sugar

Place chopped strawberries in a Dutch oven and mash with a potato masher until broken. Add in lemon zest and juice.

Heat strawberries over medium-high heat. Mix in sugar. Reducee heat to medium, and stir frequently until strawberries are “set,” about 15 to 20 minutes. Preserves are set when they do not drip off a frozen teaspoon.

Ladle preserves into prepared mason jars, seal, and process in a hot water bath for 5 minutes. If you do not wish to can the preserves, place in freezer-proof containers and freeze for up to a year.

 

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Heart-Healthy Hearty Pancakes

My kids love pancakes for breakfast on Saturday mornings. They’ll eat them plain, with chocolate chips, with bananas and pecans – any way I fix them.

Here’s a recipe for a healthier pancake, made with a variety of grains, seeds, and fruit. You can vary it each time with what you have on hand. Because of the added ingredients, these Heart-Healthy Hearty Pancakes are extra filling.

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Heart-Healthy Hearty Pancakes

  • 1/3 cup Cream of Wheat or instant grits
  • 1/3 cup flaxseed
  • 1 Tbsp Chia seeds
  • 1 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1-½ tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/3 cup sugar or honey
  • 2 cups milk, soy milk, or almond milk
  • 2 eggs
  • fruit of your choice, such as two chopped apples or 2 mashed bananas or 3 chopped apricots, etc. (I don’t peel the fruit.)
  • 1/2 cup chopped pecans

In a large bowl, mix all dry ingredients together. In a small bowl, combine milk and eggs (and honey, if using instead of sugar). Make a well in the dry ingredients and add the wet ingredients. Let batter sit for a few minutes while griddle heats.

Grease heated griddle or skillet. Pour about ⅓ cup batter onto griddle, forming pancakes; turn pancakes when bubbly. Remove from griddle, top with butter if desired, and serve hot with maple syrup or fruit preserves.

 

Blackberry Pancakes

Plain pancakes make a great weekend breakfast, but adding fresh fruit to the batter makes them even tastier – and a bit healthier, too.

These Blackberry Pancakes are a perfect mix of tart and sweet to start your day off just right.

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 Blackberry Pancakes

  • 2-2/3 cups all-purpose flour
  • 2 Tbsp baking powder
  • 1 cup sugar
  • 1/2 tsp sea salt
  • 4 eggs, beaten to blend
  • 2 cups milk
  • 1/4 cup vegetable oil
  • 1 pint blackberries, chopped

In a large mixing bowl, combine flour, baking powder, sugar, and salt to blend. In a medium mixing bowl, combine eggs, milk, and oil.

Make a well in the dry ingredients and add wet, mixing just until blended. Add in blackberries, including any accumulated juices. Stir just until blended. Be careful not to overmix or the pancakes will be tough, not soft and fluffy.

Lightly grease a griddle or stove-top skillet. Cook pancakes on both sides until golden brown and cooked through.

Serve hot with butter and syrup.