A recipe from Olivia’s Kitchen

Blueberry Crumb Bars

Great for lunch or dessert!

  • 1 cup white sugar -1 tsp. baking powder-3 cups all-purpose flour-1 cup unsalted butter-1 egg-1 tsp. Vanilla-½ tsp. Salt -Zest of one lemon -4 cups fresh blueberries-1/3 cups sugar-3 tsps. Cornstarch
  • Directions: Preheat oven to 375 degrees F. Line a 9 x 13 pan with parchment paper and spray with nonstick cooking spray. In a medium bowl, stir together 1 cup sugar, flour, salt, lemon zest and baking powder. Blend the flour mixture with the butter, egg, and vanilla with a pastry cutter. Pat half of dough into prepared pan. In another bowl, lightly toss blueberries with sugar and cornstarch. Spread evenly over dough in pan. Crumble the remaining dough over the blueberries.
  • Blueberry Coffee Cake             Donna Guppy-Kelliher
  • 1 ½ cups all-purpose flour 1 tsp. vanilla extract
  • 1 tsp. baking powder 1 large egg
  • ¼ tsp. baking soda  1 large egg white
  • ¼ tsp. salt  6 tablespoons Butter, softened
    • ¾ cup granulated sugar 1 1/3 cups low-fat buttermilk
  • Cooking spray  2 cups fresh blueberries (do not use frozen berries!)
  • 1 tablespoon turbinado sugar    
  • Preheat oven to 350◦.Lightly spoon flour into dry measuring cups, level with knife. Combine flour, baking powder, soda, and salt. Stirring with a whisk.
  • Place granulated sugar and softened butter in large bowl; beat with a mixer at medium speed until well blended (about 2 minute). Add vanilla, egg and egg white; beat well. Add flour mixture and buttermilk alternately to sugar mixture, beginning and ending with flour mixture; mix after each addition.
  • Spoon half of the batter into a 9-inch round baking pan coated with cooking spray. Sprinkle evenly with 1 cup blueberries. Spoon remaining batter over the blueberries; sprinkle evenly with remaining cup blueberries. Sprinkle the top evenly with 1 tablespoon turbinado sugar. Bake at 350◦ for 50 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 10 minutes on a wire rack; remove from pan. Cool completely on wire rack. Yield: 8 servings (serving size: 1 wedge)
  • Calories 287 Fat 9.9g Protein 5.4g Carb 45.4g Fiber 1.5g Chol 51mg Iron 1.4mg Sodium 294mg Calc 93mg

A Recipe from Olivia’s Kitchen
Blueberry Muffins

Bake in muffin cups for a great on the go breakfast-1 egg- 1 cup flour - ¼ cup sugar- 1 ½ tbsp. baking powder-- ¼ tsp. salt½ - 1 pint fresh blueberries-3 oz. Milk-¼ cups canola oil-2 oz. cream cheese-2 tbsp. sugar½ tsp. Vanilla                   

Directions: Preheat oven to 350 degrees.

Mix cream cheese, 2 tbsp. sugar, vanilla, and egg until combined. Add oil and milk. Set aside.

In a separate bowl, sift together flour, sugar, baking powder, and salt.

Add wet mixture to dry and mix until incorporated.

Add 1 tbsp. of flour to blueberries and coat blueberries. This will prevent them from falling to the bottom. Fold blueberries into batter. Fill prepared muffin tins ¾ full with batter. Bake for 15-18 minutes or until a toothpick inserted into the center comes out clean.

A recipe from Olivia’s Kitchen

Blueberry Smoothies

A healthy breakfast or after dinner treat!

  • ¼ cup fat-free milk
  • 6 ounces light vanilla or blueberry yogurt
  • 2 cups frozen unsweetened blueberries, strawberries, raspberries, or mixture
  • Sugar or splenda, optional
  • ¼ cup fresh blueberries, divided
  •       Directions:

In a blender combine the milk, yogurt, berries, and sugar if desired. Cover and process until smooth. Pour into chilled glasses. Sprinkle with remaining berries.


Blueberries ready for picking