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Blueberries are here!
Finally… Blueberries are here! It is so exciting when you arrive at the Park Ridge Farmers Market and see the quarts and quarts of blueberries displayed on all the farmers’ tables. In addition to being delicious, blueberries are also extremely healthy. They are a “super food” and contain a high-level of good-for-you antioxidants. There are so many ways you can use blueberries… throw them over yogurt or ice cream, add to your morning pancakes, toss in salads or bake with chicken breasts, to name a few. You can find a variety of inspiration recipes by searching on allrecipes.com or pinterest.com. Blueberries are very easy to freeze, so buy an extra quart and freeze for a mid-winter treat (instructions included below). Here is a family favorite – and easy! – blueberry coffee cake to add to your recipe box.
One-Bowl Blueberry Cake ¼ C margarine, softened ½ block cream cheese, softened 1 C sugar 1 egg 1 tsp vanilla 1 C flour 1 tsp baking powder 2 C blueberries (fresh or frozen) Directions:
Preheat oven to 350.
In mixing bowl, cream together margarine, cream cheese and sugar. Add egg and vanilla; mix until combined.
Add flour and baking powder to bowl; slowly mix until combined.
Carefully fold in blueberries with a spoon.
Spoon cake mixture into a prepared 8×8 or 9×9 baking dish.
Bake at 350 for 45-50 minutes.
How to Freeze Blueberries
Place blueberries in a single layer in a jelly-roll pan (or cookie sheet with a raised side to avoid the berries from sliding off).
Place pan in freezer for a few hours until berries are frozen.
Transfer frozen berries to a zip-lock freezer bag… use as needed! Will keep for 4-6 months.