Breakfast Blueberry Sauce Food

BLUEBERRY BREAKFAST SAUCE

Steps:

• In a 2-qt. saucepan, combine sugar and cornstarch; gradually stir in water. Add blueberries; bring to a boil over medium heat, stirring constantly. Boil for 1 minute, stirring occasionally. Serve warm or cold over French toast, pancakes or waffles.

BREAKFAST BLUEBERRY SAUCE

Steps:

• Stir water, sugar, and blueberries together in a saucepan and bring to a boil. Reduce heat to medium-low and simmer until the berries begin to pop and the syrup thickens, about 10 minutes.

BLUEBERRY BREAKFAST SAUCE (QUICK AND EASY)

Steps:

• In a 2-qt. saucepan, combine sugar and cornstarch; gradually stir in water.
• Add blueberries; bring to a boil over medium heat, stirring constantly.
• Boil for 1 minute, stirring occasionally.
• Serve warm or cold over french toast, pancakes or waffles.

WAKE AND CAKE BLUEBERRY BREAKFAST CAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Butter a 7-by-3-inch round cake pan.
• Whisk together the sugar, oats, baking powder, salt, baking soda and 1 1/2 cups flour in a large bowl and set aside. Toss the blueberries with the remaining 1 tablespoon flour in a small bowl.
• Whisk together the oil, dairy product, vanilla and eggs in a medium bowl. Fold the oil mixture into the sugar mixture until just combined. Then gently fold in the floured blueberries.
• Pour the batter into the prepared cake pan and bake until a toothpick inserted in the center comes out clean, 55 minutes to 1 hour 5 minutes.
• Cool in the pan on a rack for 30 minutes. Unmold the cake and cool completely on the rack, about 30 minutes more.
• For the frosting: Meanwhile, beat the dairy product and cream cheese in a large bowl with an electric mixer on medium-high speed until smooth. Beat in the vanilla. Then slowly add the confectioners' sugar, while beating, until completely combined. Refrigerate until ready to use.
• Slice the cooled cake in half horizontally to make 2 rounds.
• Put 1 cake round on a cake stand or round serving platter. Evenly spread half the frosting over the top of the cake, spreading all the way to the edge. Dollop half the blueberry preserves in several small drops all over the frosting layer. Top with the remaining cake round and spread the remaining frosting over the top. The sides of the cake will be unfrosted. Dollop the remaining blueberry preserves in the center of the cake. Sprinkle blueberries on top of the preserves. The cake can be served right away or made the night before and refrigerated.

BLUEBERRY SAUCE

Steps:

• In a small pan over medium high heat, combine blueberries, sugar and lemon juice.
• Stir often until berries soften and release some juice, about 2 minutes.
• In a small bowl, stir cornstarch with water to form a paste.
• Add to saucepan.
• Stir constantly until thickened, at least 2 or 3 minutes.
• Add butter and stir until melted.
• Serve right away or cover and refrigerate up to 3 days.
• Serve sauce warm or cold.

BLUEBERRY OATMEAL BREAKFAST BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8-inch square pan.
• Combine whole oats, oat flour, brown sugar, salt, and baking soda together in a bowl. Stir in almond milk, eggs, butter, and vanilla extract until well combined. Fold in blueberries and walnuts. Spread mixture into prepared square pan; top with shredded coconut.
• Bake in the preheated oven until edges are golden and coconut is brown; about 35 minutes. Cool in the pan for 10 minutes before cutting into squares.

BLUEBERRY CRUNCH BREAKFAST BAKE

Steps:

• Arrange half of the bread slices in a greased 13x9-in. baking dish., In a large bowl, whisk the eggs, cream and vanilla. Slowly pour half of the cream mixture over the bread. Top with remaining bread and egg mixture. Let stand until liquid is absorbed, about 5 minutes., Meanwhile, in a small bowl, combine the oats, brown sugar and flour; cut in butter until crumbly. Sprinkle over top. Top with blueberries and walnuts., Bake, uncovered, at 375° until a knife inserted in the center comes out clean, 30-35 minutes. Let stand for 5 minutes before serving.