Blueberry Brunchables By Nancy Finch, Food Columnist
As I was preparing
Blueberry-Lemon Muffins, my husband said, "I thought blueberry muffins came in
Well, they do. But your own fresh blueberry muffins with real blueberries are a lot
better. And they are easy. This recipe makes so many that I tried, successfully, saving
some of the batter in the refrigerator so I could make them fresh for breakfast another
morning. Several days in the refrigerator will work better not go longer.
Blueberry Bread Pudding is an easy dessert that can be made ahead. Prepare the
pudding the night before or early in the day and just stick it in the oven about an hour
before serving time so the pudding may be served warm.
This pudding was a hit with all testers. It was also good the next day, served slightly
warmed in the microwave oven.
Were suggesting two toppings for the pudding, a blueberry sauce (that is also
good on pancakes) or a custard sauce. Ready-to-use toppings could be maple syrup or
To serve the pudding for a brunch, cut back on the sugar to one-fourth cup and serve
warm with maple syrup.
2 c flour
3/4 c sugar
2 t baking powder
1 t baking soda
1/2 t salt
1 c low-fat lemon yogurt
2 eggs, lightly beaten
1/3 c melted butter
1 c fresh blueberries
Granola, if desired
Directions: Preheat oven to 400 degrees. Lightly spray 12 muffin cups (use
paper liners for easy removal and easier wash-up) with nonstick cooking spray. In a large
bowl, combine flour, sugar, baking powder, baking soda and salt until well blended. In a
small bowl, whisk yogurt, eggs and melted butter until blended. Stir yogurt mixture into
flour mixture just until combined. Stir in blueberries. Into each muffin cup, spoon about
1/4 cup batter, sprinkle each with 1 teaspoon granola, if desired. Bake until golden
brown, about 15 minutes. Remove muffins from cups, cool on wire rack. Repeat with
remaining batter, partially filling empty cups with water. (Or, refrigerate remaining
batter to use later.) Makes 18 muffins.
4 oz. light or regular cream cheese, cut in 1/4-inch cubes
4 eggs, lightly beaten
2 c lowfat milk
3/4 c sugar
1/4 t salt
1/4 t cinnamon
Directions: Spray or butter a large casserole dish (2-quart).
Cut bread in 1/2-inch cubes. Layer half the bread cubes in dish, then add half the
blueberries. Sprinkle the cream cheese cubes over the berries. Layer remaining bread cubes
and berries. In a bowl, combine eggs, milk, sugar, salt and cinnamon. Pour over the bread.
Gently press the bread down to absorb the milk mixture. Refrigerate, covered, at least 20
minutes or overnight. Preheat oven to 325 degrees. Bake uncovered, until a knife inserted
near the center comes out clean, about 1 hour. Let stand 10 minutes before serving. Serve
with sauce, maple syrup or cream.
Blueberry sauce: In small saucepan, combine 1 cup fresh blueberries, 1/3 cup
sugar, 1/2 tablespoon cornstarch and 1/2 cup water. Stir and bring to boil. Simmer until
Vanilla custard: Combine 1/2 cup sugar, 1 T flour, 11/2 cups milk, in
microwaveable bowl. Cook about 4 or 5 minutes on high, stirring midway. Beat 1 egg in
separate container. Pour some hot mixture into egg and mix well. Add egg mixture to milk
mixture and return to oven. Cook 2 to 3 minutes or until thickened. Cool and add vanilla
to taste. Serve warm over pudding.