BLUEBERRY CHEESE CAKE

Ingredients

  • For Crust:

  • 3 tablespoons of unsalted butter, melted

  • 1 1/2 of graham crackers, broken into pieces

  • 1/4 cup of granulated sugar

  • For Filling:

  • 1/4 cup of sour cream

  • 1/3 cup of sugar

  • 8 oz of cream cheese 

  • 1/2 teaspoon of vanilla extract

  • 1/2 teaspoon of grated lemon zest 

  • 1 large egg + 1 large egg white, lightly beaten

  • For Topping:

  • 3 cups of blackberries

  • 1 cup of sugar

  • 1 tablespoon of cornstarch

  • 1/4 and 2 tablespoons of water

Directions

Preheat oven to 300 degrees. Next take a 9-inch form pan and line it with foil. In a small bowl, mix together the ingredients for a crust to create a crumble texture. Then, transfer this texture into the bottom and sides of the form pan. Make sure to press it in evenly. Bake until it turns into a light golden shade. Let it cool. 

Mix the 1/3 cup of sugar, sour cream, and cream cheese until the texture is smooth. Then, add the lemon zest, vanilla, and eggs. Beat until the ingredients are blended. Then pour the batter over the crust and bake for 25 to 30 minutes. Let it cool to room temperature. 

In a skillet, add blackberries, sugar, and water. Cook over medium heat. The juice should have a thick texture. Do this for four minutes. In a small bowl, stir the cornstarch and 2 tablespoons of water until smooth. Then add this to the blackberries and cook for two minutes. Let it cool. 

Pour the blackberries over the cheesecake and refrigerate for at least two hours.

BLUEBERRY MUFFINS

  • Ingredients

  • 1/2 cup (8 tablespoons) butter, at room temperature

  • 1 cup sugar

  • 2 large eggs

  • 2 teaspoons baking powder

  • 1/2 teaspoon salt

  • 1 teaspoon vanilla extract

  • 2 cups King Arthur Unbleached All-Purpose Flour

  • 1/2 cup milk

  • 2 1/2 cups blueberries, fresh preferred

  • 1/4 cup sugar, for topping

INSTRUCTIONS

  1. Preheat the oven to 375°F. Lightly grease a standard 12-cup muffin tin; or line the tin with papers, and grease the papers.

  2. In a medium-sized bowl, beat together the butter and sugar until well combined.

  3. Add the eggs one at a time, scraping the sides and bottom of the bowl and beating well after each addition.

  4. Beat in the baking powder, salt, and vanilla.

  5. Add the flour alternately with the milk, beating gently just to combine. Scrape the bottom and sides of the bowl.

  6. Mash 1/2 cup of the blueberries. Add the mashed and whole berries to the batter, stirring just to combine and distribute.

  7. Scoop the batter by the heaping 1/4-cupful into the prepared muffin pan; a muffin scoop works well here. 

  8. Sprinkle about 1 teaspoon granulated sugar atop each muffin, if desired. It's traditional — go for it!

  9. Bake the muffins for about 30 minutes, until they're light golden brown on top, and a toothpick inserted into the middle of one of the center muffins comes out clean.

  10. Remove the muffins from the oven, loosen their edges from the pan, and after about 5 minutes transfer them to a rack to cool.

  11. Yield: 12 muffins.

 

BLUEBERRY SMOOTHIE

INGREDIENTS

  • 1 ½ cups to 2 cups unsweetened vanilla almond milk or water

  • 1 ½ cups frozen blueberries

  • 1 ½ cup frozen bananas (I freeze my bananas in ½″ slices)

  • ¼ cup almond butter

  • Optional nutrition boosters: ¼ cup old-fashioned oats and/or 2 tablespoons flax seed

  • 1 to 2 teaspoons maple syrup, if necessary (I usually don’t need it)

INSTRUCTIONS

  1. In a blender, combine all of the ingredients.

  2. Blend on low until the blender gains traction, then ramp up to the highest speed as soon as possible (or if your blender has a smoothie function, that will work great). Stop to scrape down the sides or add more milk if necessary.

  3. Once the smoothie is completely smooth and creamy, taste it and blend in maple syrup if you’d like a sweeter smoothie. Divide the smoothie into 2 glasses. Serve immediately!