Blueberry Picking!

We are fortunate enough to live near a farm where you can pick-your-own blueberries.  We went this past weekend and brought home 2 ½ pounds of blueberries.  Of course, we enjoy eating the berries “plain” (fresh or frozen).  I like to use them as a yogurt parfait topping along with granola.  Below are two recipes that we enjoy, as well.

Make-Ahead Blueberry French Toast (Serves 8)

·         1 loaf French Bread

·         6 eggs

·         3 cups milk

·         2 tsp vanilla extract

·         1 cup brown sugar

·         2 cups blueberries

·         1 cup chopped pecans or walnuts

·         Maple syrup

The day before, cut bread into 1-inch slices.  Lightly oil a 9x13 baking dish.  Place bread slices in baking dish.  In a mixing bowl, slightly beat the eggs before mixing in milk and vanilla extract.   Pour egg mixture over bread, cover and refrigerate overnight.

The next day, preheat oven to 350 degrees.  Sprinkle brown sugar over bread and top with blueberries and nuts.  Bake for 45-50 minutes.

Blueberry Muffins

·         ½ cup sugar

·         ¼ cup butter

·         ½ cup milk

·         1 egg

·         1 ½ cups flour

·         1 ½ tsp baking powder

·         ½ tsp salt

·         1 cup blueberries

·         2 Tbsp flour

Preheat oven to 400 degrees.  Use electric mixer to cream sugar and butter together.  Add egg and milk.  Sift dry flour, baking powder and salt together and combine with sugar/butter mixture.  Dredge blueberries in 2 Tbsp of flour (to prevent them from sinking to the bottom of muffins during baking), and fold into the mixture.  Pour mixture into greased muffin pan.  Bake 30 minutes.