Uncle Bill's Recipe Book
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    Easy Blueberry Skillet Cake


    Streusel Topping:

    • ¼ cup slivered almonds
    • ¼ cup granulated sugar
    • 2 tbsp. (1/4 stick) unsalted butter
    • 2 ½ tbsp all-purpose flour
    • 1 tsp. ground cinnamon

    Coffee Cake

    • 2 tbsp. (1/4 stick) unsalted butter
    • 1 tbsp. light brown sugar
    • 1 (12-ounce) tube buttermilk biscuits
    • 1 cup blueberries, fresh or frozen and thawed

    Directions for the streusel topping:

     Combine the almonds, sugar, butter, flour, and cinnamon in a food processor and pulse until large crumbs form.

    For the Coffee cake:

    Preheat the oven to 375 degrees.
    In a 9-inch cast-iron or other ovenproof skillet, cook the butter and brown sugar over medium heat until melted.  Arrange the biscuits in a single layer in the skillet.  Scatter the blueberries over the biscuits, and then distribute the streusel topping over the berries.  Bake until the biscuits are golden and a tester inserted in the center of a biscuit comes out clean, about 30 minutes.  Allow to cool slightly and serve from the skillet.  


    Rustic Florida Blueberry Cobbler



    For filling:

    • 1 stick butter
    • 1 tsp lemon juice
    • 4 cups fresh Florida blueberries, rinsed and drained
    • 1 cup natural sugar

    For topping:

    • 1 cup self-rising flour
    • 1 cup natural sugar
    • 1 tsp. natural vanilla extract
    • ½ cup low-fat milk



    Preheat oven to 375.  Place the butter in an 8-in square glass baking dish (no substitutes) and melt in the microwave.  In a mixing bowl, combine lemon juice and blueberries.  Add the blueberry mixture to the baking dish with the melted butter.  Do not stir.  

    Make topping:

    Combine all of the topping ingredients in a small bowl.  Pour this mixture over the blueberries and bake 45 minutes or until brown.  Serve with fresh whipped cream or vanilla ice cream.
    Nutritional information for the filling (based on 6 servings):
    One serving contains the following: Calories 317, Total Fat 16g; Cholesterol 41 mg; Sodium 162 mg; total Carbohydrates 47 g, Protein 1g.
    For Topping (based on 6 servings):
    One serving contains the following: Calories 207; Total Fat 1g; Cholesterol 2mg; Sodium 13 mg; Total Carbohydrates 48g; Protein 3g.


    Blueberry Peanut Smoothie


    • 2 cups fresh blueberries
    • ½ cup 1% low-fat milk
    • 3 tbsp. peanut butter
    • 2 cups fat free vanilla frozen yogurt
    • ½ cup ice


    Combine the blueberries, milk and peanut butter in a blender and blend on high speed for 30 seconds.  Add the frozen yogurt and ice and blend again until smooth, 30 seconds.
    Pour into glasses and serve.
    Cook’s note: For a burst of protein, add 3 tbsp. of peanut flower with the frozen yogurt.

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