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    Blueberry & Grape, Fig Newtons

    yumnums.comAn awesomely delicious, but much less sweet take on the classic fig newton bar, including grapes and blueberries.



    • 1 1/4 cup flour

    • 1 1/4 cup whole wheat flour

    • 4 ounces butter

    • 1/2 cup brown sugar

    • 2 eggs (at room temperature)

    • 1/2 teaspoon baking soda

    • 1/2 teaspoon salt

    • 1/4 teaspoon cinnamon


    • 5 figs, quartered

    • 1/2 pint blueberries

    • 1 cup 100% concord grape juice

    • 1/4 cup sugar


    1. In a saucepan, combine all filling ingredients and simmer over very low heat until it reaches a very thick consistency (about 15 – 20 minutes). Allow to cool.

    2. In a stand mixer, cream the butter and sugar until light and fluffy.

    3. With the mixer on medium speed, add each egg one at a time, making sure that they are fully incorporated before the next one.

    4. In a separate bowl, combine all of the dry ingredients.

    5. With the mixer on low speed, add the dry ingredients to the batter and continue to mix until a dough forms. Be careful not to overmix.

    6. Remove the dough from the mixer and roll in to a bowl. Wrap it up and place in the fridge to chill for 1 – 2 hours.

    7. Flour a board and roll the dough into 3 x 6 inch rectangles that are 1/4 inch thick.

    8. Spoon a line of filling into the middle of the dough, and fold the dough around the filling (like a crepe) then pinch the ends to close.

    9. Bake at 350º for 20 – 25 minutes or until golden brown. Allow to cool completely before cutting in to individual servings.

    Originally posted by:


    5 Reasons To Eat More Blueberries

    In the early 1600s, the Native Americans relied on blueberries as a source of food AND medicine. When 1 cup of blueberries contains 24% of your recommended daily value of vitamin C and 114 milligrams of potassium, it's no wonder why Native Americans relied so heavily on the fruit.

    Here are 5 reasons why you could benefit from increasing your consumption of blueberries:

    1. Blueberries Are Good For Your Bladder

      A study in the Journal of Agricultural and Food Chemistry found that blueberries, like cranberries, contain special compounds that stop bacteria from multiplying and attaching to the bladder wall. Particularly, they’re good at warding off E. coli, a key instigator of many urinary tract infections (UTIs).

      If you get UTIs and you don’t love cranberry juice, try eating more blueberries to help keep your bladder free of infection.

    2. Some Studies Show Blueberries May Guard Against Cancer

      Ever wonder how blueberries get their blue color? It’s because they’re rich in anthocyanins, a type of antioxidant that’s also been shown to have some serious cancer-fighting effects.

      In the same study above, the blueberries with the most anthocyanins were able to stop the growth of prostate and liver cancer cells in mice.

    3. Blueberries Can Boost Your Brainpower

      Another antioxidant found in blueberries: flavonoids. Some research has suggested these compounds may improve learning and cognition.

      A study in the Annals of Neurology found that women with the highest intake of berries appeared to delay cognitive decline by up to 2.5 years. So eating blueberries may just work wonders on your memory as you get older.

    4. Blueberries Reduce Inflammation

      Inflamed arteries can be a major bummer for heart health. Once your arteries become inflamed, they start to narrow, increasing the chance for a blockage to occur. Once plaque starts to build up, you can develop a condition called atherosclerosis that may lead to other cardiovascular diseases.

      Good thing that research shows blueberries have excellent inflammation-fighting properties. One mouse study in Molecular Nutrition & Food Research found blueberries can stifle the production of two inflammation-promoting proteins that may spark the condition.

      Even better, a more recent study from the Harvard School of Public Health reported that eating three or more servings of blueberries and strawberries per week might slash a woman’s risk of heart attack by a third. Scientists chalked this up to the anthocyanins’ ability to dilate arteries and counter plaque buildup. More good news for your heart.

    5. Blueberries Promote Better Digestion

      There’s been a lot of talk about the health benefits of probiotics, the good bacteria that can reduce growth of the harmful stuff and keep your digestive system functioning properly.

      A study in the Journal of Agricultural and Food Chemistry found that men who consumed a daily wild blueberry drink for six weeks saw an increased concentration of two types of bacteria crucial for gut health. So snacking on blueberries more often could prove to be a huge relief for your digestive system, too.



    Blueberry Oat Cake

    MealMakeoverMoms.comThis cake is so healthy, you can serve it as a snack or a dessert … and even at breakfast. With the addition of oats, whole wheat flour, canola oil, wild blueberries, and a Greek yogurt frosting, it brings plenty of fiber and nutrition to the table. To make the yogurt frosting, you’ll need to drain the Greek yogurt overnight. So plan ahead for this step!


    • 1¼ cups quick-cooking oats

    • 1 cup boiling water

    • 1/3 cup granulated sugar

    • 1/3 cup brown sugar

    • 1/2 cup expeller pressed canola oil

    • 3 large eggs

    • Zest of 1 lemon

    • 2 tablespoons lemon juice

    • 2 teaspoons vanilla extract

    • 1 cup all-purpose flour

    • 1/2 cup whole wheat flour

    • 2 teaspoons ground cinnamon

    • 1 teaspoon baking soda

    • 1/2 teaspoon baking powder

    • 1/2 teaspoon salt

    • 1¼ cups wild blueberries

    • 2 cups 0%-fat vanilla Greek yogurt

    • 1/2 cup chopped pecans

    • 1/3 cup unsweetened flaked coconut

    • 1 tablespoon powdered sugar or granulated sugar, optional


    1. Place the oats and boiling water in a bowl and stir to combine. Let stand 20 minutes. Meanwhile, preheat the oven to 350˚F. Lightly oil or coat a 9 x 13-inch baking pan with nonstick cooking spray and set aside.

    2. Place the granulated sugar, brown sugar, and canola oil in a large bowl and beat together with an electric mixer until well combined. Scrape down the sides of the bowl as necessary. Beat in the eggs, lemon zest, lemon juice, and vanilla until well blended. Slowly beat in the soaked oats until combined. Add the all-purpose flour, whole wheat flour, cinnamon, baking soda, baking powder, and salt and beat until just combined. Stir in the wild blueberries.

    3. Arrange the batter evenly in the prepared pan. Bake about 30 minutes, until a toothpick inserted in the center comes out clean. Cool completely.

    4. To make the frosting, you’ll need to start the process the day before you frost your cake. Place a coffee filter inside a medium-size sieve ( I have small filters, so I split two of them in half). Spread the Greek yogurt evenly over the filter, cover loosely with plastic wrap, and place in the refrigerator overnight. Place the sieve over a bowl. When you’re ready to make your frosting, pour off and reserve the drained whey and use later in smoothies, etc (I had about half a cup), scrape the yogurt from the coffee filter, place the yogurt in a clean bowl, and stir in the chopped pecans, flaked, unsweetened coconut, and the remaining tablespoon of sugar as desired.

    5. Spread the frosting evenly over the cooled cake. Slice and serve. (Best if stored in the refrigerator.)

    Originally posted by:


    Gluten Free Wild Blueberry Orange Scones grain free, gluten free and paleo blueberry orange scones are the perfect breakfast treat!

    Serves 8


    • 1 cup almond flower

    • 1 cup cashew flower

    • 1 cup coconut flower

    • 2 teaspoon baking powder

    • pinch of salt

    • 1 tablespoon hard/cold coconut oil

    • 1/4 Cup Coconut Sugar (or substitute with organic cane sugar)

    • zest of 1 orange

    • 1 1/2 cup almond milk (or substitute with whole milk)

    • 1/2 cup blueberries


    1. Preheat oven to 400 degrees and line a baking sheet with parchment paper or silpat.

    2. Combine the flours, baking powder and salt in a large bowl and mix together.

    3. Cut in the hard coconut oil with a fork or your finger tips, working it into the flours until it’s evenly dispersed and the mixture is crumbly.

    4. Add the sugar and orange zest and mix with a fork.

    5. Add the milk and combine with a spatula.

    6. Fold in the blueberries until dispersed throughout the dough.

    7. Transfer the dough out onto the baking sheet and form into a circle with your hands. Dough should be about 10-12 inches wide and about 1 inch thick.

    8. Sprinkle the top with organic cane sugar and gently press into the dough with your hands. (optional)

    9. Slice through the dough completely to form 8 even segments and bake for 18-22 minutes until the edges are crispy and starting to brown.

    10. Remove from the oven and let cool for 10 minutes on the baking sheet.

    11. With a spatula or knife, pull the segments apart and serve.

    12. Keep stored in an air tight container.



    New Years Recipes: Savory Blueberry & Cheese Pizza

    To finish out the month, treat yourself to this cheese pizza with blueberries

    Savory Blueberry & Cheese Pizza


    • 1 sheet frozen puff pastry, thawed
    • 12-15 fresh basil leaves
    • 2 slices sharp white cheddar cheese
    • 1/4 cup riccotta cheese
    • 1/4 cup blueberries
    • pinch of crushed red pepper
    • pinch of salt
    • 2 tsp honey


    1. Preheat the oven to 400 degrees F. Unfold the puff pastry and lay it on a parchment paper lined baking sheet.
    2. Use a fork to prick holes over the surface, leaving the edges untouched. Arrange the basil leaves over the dough. Then break the cheese slices into bite-size pieces and layer them on the dough.
    3. Use a pizza cutter to cut the dough into 8 triangles. Next dollop the ricotta over the dough followed by a sprinkling of blueberries.
    4. Sprinkle the pizza with crushed red pepper and salt. Bake for approximately 20 minutes—until the edges are golden.
    5. Remove from the oven and drizzle with a little honey. Pull apart and serve warm.


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