CAKE-MIX BLUEBERRY PANCAKES
These pancakes are fluffy and a bit sweeter than usual, which makes them a perfect match for the tart lemony-blueberry sauce spooned on top. Blueberries can vary in texture and water content, so feel free to adjust the consistency of the sauce with either a few extra minutes of cooking time to thicken it or a few extra tablespoons of water to thin it.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 servings (about 24 pancakes and 3/4 cup syrup)
Number Of Ingredients 9
Steps:
- Preheat the oven to 200 degrees F (for keeping the pancakes warm). Grate 3/4 teaspoon lemon zest and then squeeze 1 tablespoon of juice; reserve separately. Put one bag of the blueberries, the maple syrup, lemon juice and 1/4 teaspoon of the lemon zest into a small (8-inch) skillet with 1/3 cup water. Bring to a simmer over medium heat, stirring occasionally, and continue to simmer until the mixture is syrupy and thickened, 6 to 8 minutes. Remove the blueberry sauce from the heat and set aside. (You should have about 3/4 cup.)
- Meanwhile, whisk the cake mix, sour cream, eggs, the remaining 1/2 teaspoon lemon zest and 1 cup water in a large bowl until smooth and thick.
- Heat a large nonstick skillet over medium heat; lightly coat with cooking spray. Drop the batter by 1/4-cupfuls into the skillet, leaving 1 inch between each. Cook until bubbles rise to the top of the pancakes and they are set around the edges and lightly browned on the bottom, 5 to 7 minutes. Add about 5 blueberries to the top of each pancake and then carefully flip (the tops of the pancakes will still be a little soft). Continue to cook until lightly browned and cooked through, 5 minutes more. Transfer to a baking sheet and keep warm in the oven. Repeat with the remaining batter.
- Top the pancakes with the blueberry sauce and a dusting of confectioners' sugar. Serve with butter and maple syrup on the side.
BLUEBERRY SAUCE
Steps:
- Combine the blueberries and vanilla sugar in a large heavy saucepan. Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.
- Remove from the heat and strain through a fine sieve. Cool to room temperature, cover and refrigerate.
BUCKIN' BLUEBERRY CHEX MIX®
Enjoy this munching treat that's made easily with Chex Mix® dark chocolate snack mix and your favorite treats - blueberries, popcorn and peanut candies. Ready in just five minutes!
Provided by Betty Crocker Kitchens
Categories Snack
Time 5m
Yield 12
Number Of Ingredients 4
Steps:
- In medium bowl, mix all ingredients.
Nutrition Facts : Calories 140, Carbohydrate 23 g, Cholesterol 0 mg, Fat 1, Fiber 2 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 70 mg, Sugar 12 g, TransFat 0 g
MIXED BERRY SNACK-SIZED SMOOTHIE RECIPE BY TASTY
Love smoothies but hate the work? This ridiculously easy mini smoothie requires just three ingredients: milk or non-dairy milk, Greek yogurt (or vegan soy yogurt), and your favorite mix of frozen berries. Put all of that into a blender until it's a smooth consistency, and enjoy! It's the perfect size for a little afternoon snack, but if you want more (and why wouldn't you?), you can simply double the recipe.
Provided by Mercedes Sandoval
Categories Drinks
Yield 1 serving
Number Of Ingredients 3
Steps:
- Combine all ingredients into a blender.
- Mix until consistency is smooth. Serve.
- Enjoy!
Nutrition Facts : Calories 169 calories, Carbohydrate 27 grams, Fat 1 gram, Fiber 4 grams, Protein 13 grams, Sugar 22 grams
BLUEBERRY SNACK MIX
This is very good and easy too! Feel free to use different nuts or dried fruit. Adapted from Vegetarian Times magazine. Posted for the World Tour-New England, Mid Atlantic, Mid West, Canadian and also Asian.
Provided by Sharon123
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat the oven to 350*F.
- Spread the almonds and walnuts on a baking sheet. Bake 6 minutes, stir, and bake 4 minutes longer.
- When it's cool enough to handle, cut almonds in half crosswise.
- In a bowl, combine toasted nuts, soy nuts, blueberries and ginger. Enjoy!
Nutrition Facts : Calories 295.9, Fat 23.2, SaturatedFat 2.3, Sodium 0.9, Carbohydrate 12.6, Fiber 4.8, Sugar 1.2, Protein 14.5
BLUEBERRY SNACK CAKE
I love blueberries and I love this simple little snack cake. I hope you will too. This is quick, moist and soooo yummy.
Provided by keen5
Categories Dessert
Time 50m
Yield 15-18 serving(s)
Number Of Ingredients 7
Steps:
- In a mixing bowl, combine flour and sugar.
- Cut in butter until crumbly.
- Set aside 3/4 cup for topping.
- Add the baking powder, milk and egg yolks to remaining mixture; mix well.
- Beat egg whites until soft peaks form; fold into batter.
- Pour into a greased 13" x 9" x 2" baking dish.
- Sprinkle with blueberries and reserved crumb mixture.
- Bake at 350 degrees for 30-35 minutes or until golden brown and a toothpick inserted near the center comes out clean.
Nutrition Facts : Calories 223.7, Fat 7.6, SaturatedFat 4.5, Cholesterol 43.4, Sodium 96.4, Carbohydrate 36.5, Fiber 0.9, Sugar 22, Protein 3.3
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