Blueberry Bake Food

BLUEBERRY BAKED OATMEAL

Steps:

• Preheat the oven to 375 degrees. Grease a 9-inch square baking dish. Once the oven has finished preheating, pour the nuts onto a rimmed baking sheet. Toast for 4 to 5 minutes, until fragrant.
• In a medium mixing bowl, combine the oats, toasted nuts, cinnamon, baking powder, salt and nutmeg. Whisk to combine.
• In a smaller mixing bowl, combine the milk, maple syrup or honey, egg, half of the butter or coconut oil, and vanilla. Whisk until blended. (If you used coconut oil and it solidified in contact with the cold ingredients, briefly microwave the bowl in 30 second increments, just until the coconut oil melts again.)
• Reserve about ½ cup of the berries for topping the baked oatmeal, then arrange the remaining berries evenly over the bottom of the baking dish (no need to defrost frozen fruit first). Cover the fruit with the dry oat mixture, then drizzle the wet ingredients over the oats. Wiggle the baking dish to make sure the milk moves down through the oats, then gently pat down any dry oats resting on top.
• Scatter the remaining berries across the top. Sprinkle some raw sugar on top if you'd like some extra sweetness and crunch.
• Bake for 42 to 45 minutes (if using frozen berries, 45 to 50 minutes), until the top is nice and golden. Remove your baked oatmeal from the oven and let it cool for a few minutes. Drizzle the remaining melted butter on the top before serving.
• Serve as-is or with toppings of your choice. I prefer this baked oatmeal served warm, but it is also good at room temperature or chilled. This oatmeal keeps well in the refrigerator, covered, for 4 to 5 days. If desired, simply reheat individual portions in the microwave before serving.

BLUEBERRY BRUNCH BAKE

Steps:

• Place half of the bread cubes in a greased shallow 3-qt. baking dish. Sprinkle with blueberries. , In a large bowl, beat cream cheese until smooth. Beat in the eggs, yogurt, sour cream, vanilla and cinnamon. Gradually add milk and 1/3 cup syrup until blended. Pour half over the bread. Top with the remaining bread and cream cheese mixture. Cover and refrigerate overnight., Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 30 minutes. Uncover; bake 20-25 minutes longer or until a knife inserted in the center comes out clean. Sprinkle with additional blueberries if desired. Let stand for 5 minutes. Serve with syrup.

LEMON BLUEBERRY FRENCH TOAST BAKE

Steps:

• Grease an 8-inch square baking dish with butter.
• Add the butter to the bowl of a stand mixer fitted with a whisk attachment and whip on medium speed for 1 minute. With the mixer running, slowly pour in the maple syrup and 1 teaspoon of the vanilla bean paste and whip until completely combined. Transfer to a serving bowl and reserve.
• Keep the rolls intact and slice across the equator to create 1 large top and 1 large bottom roll. Place the bottom roll in the baking dish, then spread with 2 tablespoons of the maple butter. Sprinkle with the lemon zest and half of the blueberries and top with the top roll.
• In a medium bowl, whisk together the milk, cream, sugar, eggs, remaining 1 teaspoon vanilla bean paste and a pinch of salt. Pour the mixture over the rolls. Cover and refrigerate at least 8 hours.
• Preheat the oven to 400 degrees F.
• Cover the baking dish with foil and bake for 40 to 45 minutes. Remove the foil, then continue to bake until golden brown, about 10 more minutes.
• Arrange scoops of the maple butter on top and sprinkle with the bacon and remaining blueberries. Serve with additional maple syrup.

BLUEBERRY BAKE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• To Make Biscuit Topping: In a medium bowl combine flour, baking powder, baking soda, and 1 tablespoon sugar. Mix well then stir in buttermilk just until all ingredients are moistened and dough forms a ball. Set aside.
• To Make Berry Filling: In a large saucepan combine honey, 1 tablespoon sugar, cornstarch, cinnamon, water, and lemon juice. Mix until smooth, then add berries. Simmer over medium heat, stirring gently, until thickened (about 10 minutes). Spoon berry mixture into an 8x11 inch nonstick casserole dish.
• Drop biscuit dough onto berry mixture by tablespoonfuls.
• Bake in preheated oven for 20 minutes, or until biscuits are lightly browned.

ZUCCHINI BLUEBERRY BAKED OATMEAL

Steps:

• Preheat the oven to 375℉ degrees. Grease a 8x8 baking dish with 1/2 tablespoon of the oil.
• In a medium bowl, combine oats, cinnamon, nutmeg, baking powder, and salt. Mix to combine.
• Add eggs, milk, vanilla, the rest of the oil and maple syrup/honey to bowl. Stir to combine.
• Fold in 1 cup blueberries and zucchini. Top oatmeal with the remaining 1/2 cup berries.
• Spread into the prepared baking dish and bake for 40-45 minutes. Oatmeal is done baking when top is golden.
• Enjoy warm topped with yogurt, a splash of milk, sliced bananas, extra berries, whipped cream or simply on its own. Let cool completely and store in fridge for up to 4 days.

BLUEBERRY BAKED OATMEAL

Steps:

• Preheat oven to 350 degrees.
• Combine wet ingredients, add to dry ingredients.
• Bake in sprayed 8" square pan for 35-45 minutes.
• Cut into 6 squares.
• ENJOY!

BLUEBERRY BRUNCH BAKE

Steps:

• Spray a 8x8 pan with nonstick cooking spray. In a medium bowl, add bread cubes, cream cheese, blueberries (and pecans if using).
• Beat eggs, half-and-half, vanilla, and zest in a medium bowl until blended. Pour over bread mixture, coating well. Gently fold so as not to break up the blueberries much.
• Gently pour mixture into the 8x8 pan and sprinkle with a bit of nutmeg. Cover tightly with foil. (You can bake now, or refrigerate for up to 24 hours Just bring to room temperature before baking).
• Preheat oven to 350°F Bake covered for 25 minutes. Uncover and bake an additional 25 minutes more or until top is puffed and center is set. Serve with blueberry syrup and a dollop of Cool Whip.

THE EASIEST EVER NO BAKE BLUEBERRY CHEESECAKE

Steps:

• Grease the bottom and sides of a 20cm loose bottomed cake tin and line the bottom with greaseproof paper.
• Blitz the digestive biscuits to a crunchy crumb consistency either in a food processor or place in a bag and bash with a rolling pin.
• Melt the butter in a medium sized saucepan, then stir in the crushed biscuits.
• Press the biscuits into the bottom of the greased cake tin, ensuring all of the bottom is covered evenly, then place the tin into the fridge for a minimum of 20 minutes.
• Whisk together the cream cheese, double cream, lemon juice and vanilla extract.
• Pour the cheesecake mixture over the biscuit base and smooth out.
• Place the cheesecake into the fridge to chill for at least 4 hours. If you can make this the day before and chill overnight, then even better.
• Before serving, remove from fridge for 5 minutes and carefully lift the cheesecake out.
• Remove the greaseproof paper, top with the blueberry jam and serve with the blueberries.

BLUEBERRY BAKED DONUTS

Steps:

• Donut Instructions Heat oven to 375°F. Spray or butter 2 doughnut pans well. In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Set aside. In a small bowl, whisk together egg, milk and butter. Stir wet ingredients into dry mixture until just combined. Fold in blueberries. Spoon batter into prepared pans. Bake 15-17 minutes, until a toothpick comes out clean and donuts have risen.
• Glaze Instructions In a medium bowl, combine confectioners' sugar, milk and vanilla. Once donuts have cooled (5-7 minutes), remove from pan. Dip tops of donuts in glaze. Let cool completely on a wire rack.