Blueberry Orange Blast Recipes

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BLUEBERRY ORANGE BLAST



Blueberry Orange Blast image

I developed this healthful, pretty smoothie after our annual blueberry-picking trip. Blueberries are loaded with antioxidants. -Diane Neibling, Overland Park, Kansas

Provided by Taste of Home

Time 5m

Yield 4 servings.

Number Of Ingredients 5

1 cup orange juice
1 cup vanilla yogurt
1 medium banana, sliced and frozen
1 cup frozen unsweetened blueberries
1/2 cup silken firm tofu

Steps:

  • In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately.

Nutrition Facts : Calories 140 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 49mg sodium, Carbohydrate 27g carbohydrate (22g sugars, Fiber 2g fiber), Protein 5g protein. Diabetic Exchanges

BLUEBERRY-ORANGE BLINTZES



Blueberry-Orange Blintzes image

Blintzes are aces for brunch, because I can make the crepes ahead. They taste so indulgent that guests don't know they're missing fat and calories. -Mary Johnson, Coloma, Wisconsin

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 35m

Yield 6 servings.

Number Of Ingredients 9

1 large egg
1 cup fat-free milk
3/4 cup all-purpose flour
1 carton (15 ounces) part-skim ricotta cheese
6 tablespoons orange marmalade, divided
1 tablespoon sugar
1/8 teaspoon ground cinnamon
2 cups fresh blueberries or raspberries, divided
2/3 cup reduced-fat sour cream

Steps:

  • In a large bowl, whisk egg, milk and flour until blended. Refrigerate, covered, 1 hour., Preheat oven to 350°. Place a 6-in. skillet coated with cooking spray over medium heat. Stir batter; fill a 1/4-cup measure halfway with batter and pour into center of pan. Quickly lift and tilt pan to coat bottom evenly. Cook until top appears dry; turn crepe over and cook 15-20 seconds longer or until bottom is cooked. Remove to a wire rack. Repeat with remaining batter., In a small bowl, mix ricotta cheese, 2 tablespoons marmalade, sugar and cinnamon. Spoon about 2 tablespoons mixture onto each crepe; top with about 1 tablespoon blueberries. Fold opposite sides of crepes over filling, forming a rectangular bundle., Place blintzes on a 15x10x1-in. baking pan coated with cooking spray, seam side down. Bake, uncovered, 10-15 minutes or until heated through. Serve with sour cream and the remaining marmalade and blueberries. Freeze option: Freeze cooled crepes between layers of waxed paper in a freezer container. To use, thaw overnight in refrigerator overnight. Proceed as directed.

Nutrition Facts : Calories 301 calories, Fat 9g fat (5g saturated fat), Cholesterol 63mg cholesterol, Sodium 129mg sodium, Carbohydrate 42g carbohydrate (23g sugars, Fiber 2g fiber), Protein 14g protein. Diabetic Exchanges

ORANGE-BLUEBERRY LOAF



Orange-Blueberry Loaf image

Provided by Food Network

Yield 12 servings

Number Of Ingredients 12

1/2 cup Florida's Natural® Premium orange juice
1 cup blueberries
2 tbsp. unbleached all-purpose flour
1-3/4 cup unbleached all-purpose flour
1/4 cup cornmeal
1-1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
6 tbsp. butter, at room temperature
3/4 cup sugar
1 egg
2 tsp. orange peel, grated

Steps:

  • Preheat the over to 350 degrees F. Grease and flour one 8-1/2" x 4-1/2" loaf pan. In a small bowl, toss together the blueberries and 2 tablespoons of flour. In a medium bowl, combine the cornmeal, baking powder, baking soda, salt, and the remaining 1-3/4 cups of flour. In a large bowl, with an electric mixer on high speed, beat the butter and sugar for 3 minutes, or until light and fluffy. Add the egg and beat well. Beat in the orange juice and orange peel. Add the flour mixture and, with the mixer on low speed, beat until well-blended. Stir in the blueberries. Spread in the prepared pan. Bake for 55 to 65 minutes, or until a wooden pick inserted in the center comes out clean. Cool on a rack for 5 minutes. Remove from the pan and cool completely on the rack.

BLUEBERRY-ORANGE ROLLS



Blueberry-Orange Rolls image

Delicious orange rolls, with blueberries throughout. Topped with a citrus glaze.

Provided by Jamie Davies

Categories     Breakfast Bread

Time 3h30m

Yield 16

Number Of Ingredients 18

¼ cup warm water
1 (.25 ounce) package active dry yeast
1 teaspoon white sugar
½ cup unsalted butter, softened
½ cup white sugar
1 cup whole milk
¼ cup orange juice
2 large eggs
5 cups bread flour
1 tablespoon kosher salt
1 cup white sugar
2 tablespoons grated orange zest
½ cup unsalted butter, softened
1 cup fresh blueberries
2 cups powdered sugar
3 tablespoons freshly squeezed orange juice
2 tablespoons unsalted butter, softened
2 teaspoons grated orange zest

Steps:

  • Prepare dough: Mix together warm water, yeast, and 1 teaspoon sugar. Set aside for 5 to 10 minutes. Whisk flour and salt together in a separate bowl.
  • Beat 1/2 cup butter with an electric mixer until light and fluffy. Mix in sugar. Mix in milk, orange juice, and eggs until just blended. Add in yeast mixture and mix until incorporated. Slowly mix in flour mixture until a dough forms.
  • Turn dough out onto a heavily floured surface; knead until smooth and elastic, about 5 minutes. Transfer dough ball into a greased bowl; turn dough once so that both sides are lightly greased. Cover and leave in a dark, warm, draft-free area until doubled in size, about 2 hours.
  • Punch dough down and roll back out on a heavily floured surface into a 12x22-inch rectangle.
  • Prepare filling: Mix sugar and orange zest with a fork in a bowl until well combined. Spread butter evenly across the dough, leaving 3/4 inch space around the edge. Sprinkle sugar-orange zest mixture over top, then sprinkle with blueberries.
  • Starting at the the long edge, roll dough into a log; cut log into sixteen 1- to 1 1/2-inch pieces. Put rolls into greased round cake pans and let rise again in a dark, warm, draft-free area until approximately doubled in size, 30 to 60 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bake in the preheated oven until rolls are golden brown on topped and fully baked in the center of the coil, 25 to 30 minutes. Remove from the oven and let cool on wire racks for 5 minutes.
  • Prepare glaze: Mix powdered sugar, orange juice, butter, and orange zest until a glaze is formed. Drizzle over warm rolls.

Nutrition Facts : Calories 412.9 calories, Carbohydrate 65 g, Cholesterol 59.1 mg, Fat 14.8 g, Fiber 1.3 g, Protein 6.2 g, SaturatedFat 8.8 g, Sodium 378 mg, Sugar 36.7 g

BLUEBERRY-ORANGE BREAD



Blueberry-Orange Bread image

A wonderful recipie for blueberries. Adapted from "Blueberry Thrills" by Katherine Knapp Aho.

Provided by C Powell

Categories     Quick Breads

Time 1h5m

Yield 2 loaves

Number Of Ingredients 10

4 cups all-purpose flour
1 cup sugar (fructose works fine)
2 tablespoons baking powder
2 teaspoons salt (one will work)
1 teaspoon baking soda
4 eggs
1 1/2 cups orange juice
1/4 cup butter or 1/4 cup margarine, melted
3 tablespoons orange zest
1 (10 ounce) package frozen blueberries

Steps:

  • Grease well, two 1 1/2 quart casseroles or two 9x5" loaf pans.
  • Mix flour, sugar, baking powder, salt and baking soda.
  • In a medium bowl, beat the eggs with a fork and add orange juice, butter or margarine and orange peel.
  • Stir egg mixture into the flour until the flour is just moistened.
  • Do not over mix.
  • Dredge the blueberries in a small amount of flour, add to the mixture, gently stirring them into the batter.
  • Pour into baking dishes.
  • Bake in a preheated oven set at 375° for 50 minutes, or until a toothpick inserted in the center comes out clean.
  • Remove loaves from baking dishes and cool on wire racks or serve immediately as desired.
  • Best served the day made.

BLUEBERRY ORANGE BLAST



Blueberry Orange Blast image

'I developed this healthful, pretty smoothie after our annual blueberry-picking trip. Blueberries are loaded with antioxidants.' Diane Neibling - Overland Park, Kansas

Provided by Allrecipes Member

Time 5m

Yield 4

Number Of Ingredients 5

1 cup orange juice
1 cup vanilla yogurt
1 medium banana, sliced and frozen
1 cup frozen unsweetened blueberries
½ cup silken firm tofu

Steps:

  • In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately.

Nutrition Facts : Calories 145.2 calories, Carbohydrate 27.1 g, Cholesterol 3.1 mg, Fat 2.1 g, Fiber 2 g, Protein 6.1 g, SaturatedFat 0.7 g, Sodium 52.9 mg, Sugar 20.9 g

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