Dining In

Blueberry Brunchables
By Nancy Finch, Food Columnist

BlueberrysAs I was preparing Blueberry-Lemon Muffins, my husband said, "I thought blueberry muffins came in a mix."

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.

We’re 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 half-and-half.

To serve the pudding for a brunch, cut back on the sugar to one-fourth cup and serve warm with maple syrup.

Blueberry-Lemon Muffins


bullet2 c flour
bullet3/4 c sugar
bullet2 t baking powder
bullet1 t baking soda
bullet1/2 t salt
bullet1 c low-fat lemon yogurt
bullet2 eggs, lightly beaten
bullet1/3 c melted butter
bullet1 c fresh blueberries
bulletGranola, 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.

Blueberry Bread Pudding


bullet7 cups cubed firm, textured white bread, crusts removed (about 1/2 loaf)
bullet2 c fresh or frozen blueberries
bullet4 oz. light or regular cream cheese, cut in 1/4-inch cubes
bullet4 eggs, lightly beaten
bullet2 c lowfat milk
bullet3/4 c sugar
bullet1/4 t salt
bullet1/4 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 thick.

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.


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