• Blueberry Streusel Bars with Lemon Filling

    Prep 5 mins
    Cook 12 mins
    Total 17 mins
    3 cups All-purpose Flour (13-1/2 oz)
     1 ½ cups Rolled Oats (not quick oats)
     1 ⅓ cups Packed Light Brown Sugar
     1 tsp Salt
     1 tsp Baking Powder
     1 cup (2 sticks) Unsalted Butter, at room temperature
     3 Lrg. Eggs, separated
     2 14oz cans of Sweetened Condensed Milk
     1 cup Fresh Lemon Juice
     2 tsp Lemon Zest
     3 ½ cups (about 13oz) Room-temperature Blueberries


    Preheat oven to 350F.

    Line a 13x9 metal baking pan with foil, leaving a slight overhang on both sides to lift the bars out. Spray the pan/foil with cooking spray.

    Whisk the flour, oats, brown sugar, salt and baking powder together in a large bowl. Cut the butter into the dry ingredients completely, until the pieces of butter aren't visible. Set aside and reserve 2 cups of these crumbs for the topping. Beat the egg whites with a fork until broken up and foamy. Add it to the crumbs and mix. Transfer the mixture to the prepared pan and press to form an even layer of crust. Bake for about 10-12 minutes, or until the top starts to look dry.

    Meanwhile, whisk the condensed milk, lemon juice, lemon zest, and egg yolks together in a medium bowl. Let stand for 5 minutes; the mixture will begin to thicken slightly.

    When the crust has finished baking, transfer the pan to a wire rack and sprinkle the blueberries evenly over the hot crust. Drop spoonfuls of the lemon mixture over the blueberries then spread the lemon mixture gently to distribute it. Work carefully so you don't crush the berries; t Bake until the lemon layer begins to form a shiny skin, about 7-8 minutes.

    Sprinkle reserved crumbs over the lemon layer. Use all of the crumb mixture to cover the lemon layer completely. Bake for 25-30 minutes, or until the filling is bubbling at the edges and the streusel topping is golden brown.

    Transfer the pan to a wire rack and let the bars cool. Cut into squares before serving. The bars should be stored in the refrigerator.

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  • Chocolate Chip Blueberry Cookies

    2 ¼ cups All-purpose Flour
     1 tsp Baking Soda
     ½ tsp Salt
     1 cup Butter, softened
     ¾ cup Granulated Sugar
     ¾ cup Packed Brown Sugar
     1 tsp Vanilla Extract
     1 Instant Vanilla Pudding Mix (3.4oz Package)
     2 Eggs
     2 cups Semi-sweet Chocolate Baking Chips
     1 cup Dried Blueberries


    In a bowl, combine flour, baking soda and salt; blend well. In mixing bowl, beat butter, granulated sugar, brown sugar and vanilla until fluffy and creamy. Beat in instant pudding mix. Add eggs; beating well. Gradually, beat in flour mixture. Stir in chocolate chips and dried blueberries; mix well. Drop by rounded tablespoonful unto ungreased baking sheet or baking sheet with parchment paper.

    Bake at 375 degrees for 9 to 11 minutes, or until cookies are lightly browned and crispy on the edges. Remove from baking sheet and cool on rack. Makes about 2 1/2 dozen cookies.

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  • Lemon Berry Ice Tea

    4 cups boiling hot water
     6 Green Tea Bags
     ½ cup Rinsed Blueberries
     1 cup Water
     ¼ cup Fresh Lemon Juice
     ¼ cup Blueberry Haven Blueberry Elixir
     2 cups Ice

    In a large pan or glass measuring cup, combine hot water and tea bags and allow to steep for 2-3 minutes, or until the tea is brewed to your liking, and let it cool.
    In a separate pan, heat an additional cup of water with fresh blueberries (save a few for garnish if you'd like!) and lemon juice and boil for a moment, quickly reducing heat to a simmer until blueberries are soft, or break open. Remove pan from the stove.
    Strain the fresh blueberry mixture keeping the liquid and discarding the cooked blueberry skins. Add Blueberry Haven Blueberry Elixir to the blueberry liquid. Pour both the blueberry liquid mixture and the ice tea into a glass container such as a gallon ice-tea dispenser, and refrigerate until the liquid is cooled completely.

    Serve tea over ice and garnish with fresh blueberries and a wedge of lemon.

    For a delicious "twist" try adding 1-2 ounces of your favorite vodka!

    6 servings

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