Breakfast, the most important meal of the day


All things blueberry


 My favorite time of the year is summer, when blueberries are at their peak.  In the summer, I like to  freeze several containers of blueberries  to add to pancake batter  all winter long.  I have quite a collection of Blue berry  recipes.  I plan to include more recipes here. ( Pineapple-Glazed Banana Blueberry Muffins, Uncovered Blueberry pie, Blue Ribbon, Blueberry jam )

BLUEBERRY BUCKLE CAKE                  

Ingredients:                                                   serves 12         

2 cups fresh or frozen blueberries

1 1/2 cups whole wheat pastry flour or 1 cup all-purpose flour and 1/2 cup whole wheat flour

1/2 cup sugar

2 tsp baking powder

1/2 tsp finely grated lemon zest

1/8 tsp salt

2 egg whites

1/3 cup low-fat buttermilk

2 TBSP unsweetened applesauce (or use 1/2 cup low-fat buttermilk and skip the applesauce)

1 tsp fresh lemon juice

For Glaze:

2 TBSP butter

1/4 cup sugar

1 TBSP fresh lemon juice



1.Preheat oven to 350 degrees F.  Spray an 8 x 8 x 2 baking dish with nonstick spray.

2.  Combine all ingredients through the salt in a small bowl.


3.  In a separate bowl, beat the egg whites until foamy.  Mix in the buttermilk, applesauce and the 1 tsp lemon juice until blended.

4.  Add the wet ingredients to the dry and blend well.  Stir in  the rinsed or thawed blueberries.

5.  Spread the batter in the pan.  Bake  30 or  so  minutes , or until a toothpick inserted near the center comes out clean.  Just before the bread is done, prepare the glaze.


6.  In a small saucepan, melt the butter, 1/4 cup sugar and the TBS lemon juice.  Cook and stir over low heat  until the mixture is bubbly.  Remove from heat.


7.  When the cake tests done, pour the glaze over top.   Return the glazed bread to the oven and broil 3 inches from the heat for 1 – 2 minutes or until the glaze bubbles.  Watch carefully to avoid overbrowning.

Nutritional Info:

Fat: 2.4 gram

Carbohydrates: 27.6 g

Calories: 137.2

Protein:3.1 g Nutrition information provided by 

 Recipe adapted from Healthy Homestyle Dessert by Evelyn  Tribole

reposted from:


BLUEBERRY- CORN GRIDDLE CAKES   from T.V. show Christina Cooks



1 1/2 cups Bob’s Red Mill whole wheat pastry flour

1/2 cup Bob’s Red Mill yellow cornmeal

generous pinch sea salt

1 tsp baking powder

zest of one lemon

1 tsp brown rice vinegar

light olive oil

1-2 cups Pearl Creamy Vanilla Soymilk

1 1/2 cups fresh blueberries, sorted, rinsed well

Suzanne’s Specialties Blueberry Rice Nectar ( or substitute your own favorite blueberry syrup.


Whisk together flour, cornmeal, salt and baking powder.  Mix in lemon zest, rice vinegar and 2 Tablespoons oil.

Slowly mix in soymilk to create a thin batter.  Fold in blueberries.

Lightly oil ( with olive oil) to a griddle or skillet and warm over medium heat.

Spoon batter onto hot griddle to form 3 -inch rounds and cook until golden.  Flip each pancake and cook until golden.

Serve smothered in blueberry rice syrup.

Makes about 24 pancakes.



Recipe-Carrot-Potato latkes(pancakes)

This is a delicious recipe for potato-carrot pancakes.  Since I do not have a food processor, I used a hand grater.  It was so worth the effort of the grating and I burned some calories in the process using my muscles instead of the easy way.  

 RECIPE –Carrot-Potato Latkes                                         Serves 4

For best results, cook the pancakes right after forming them.


3/4 pound (about 3 medium white potatoes, peeled

8 ounces (about 3 medium carrots, peeled

1/2 cup thinly sliced scallions (about 3 scallions)

coarse salt

1 large egg, lightly beaten

1/4 cup matzo meal ( I substituted crushed saltine crackers)

1/4 cup vegetable oil, for frying

1/4 cup reduced-fat sour cream, for serving (optional).


1.  In a food processor fitted with a fine-hole grating attachment (or on the small holes of a box grater), grate potatoes and carrots.  Transfer to a large 1/1/2 teaspoonsbowl; add scallions and  salt.  Using your hands, mix thoroughly.  Mix in egg and matzo meal until combined

 ded into 8 mounds of equal size.  ( I used a soup-spoon size to dollop out the mounds= appetizer size pancakes.

2.  In a large non-stick skillet, heat oil over medium-high heat, swirling to coat bottom of pan.  Add half the potato mounds; flatten each to a 1/2 inch thickness.  Cook until golden brown, 2 to 4 minutes per side.


3. Transfer to paper towels or to parchment paper to drain.  Repeat with remaining mounds (reduce temperature to medium if browning too quickly).  Sprinkle with salt, and serve with sour cream, if desired.

I used an Iron skillet and I found the pancakes to brown better that with the non-stick pan, mine is a wok style.                                                                                                                                                                                                                                                                                                                                                                             

Cookbook source:

Everyday Food    December 2004.

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