Claresblueberrycornmushbreakfast Recipes

BLUEBERRY CLAFOUTI

Blueberry Clafouti image

Provided by Dave Lieberman

Categories dessert

Time 1h

Yield 8 servings

Number Of Ingredients 8

Ingredients

1 1/2 pints blueberries, washed and drained
4 eggs
1 cup sugar
1 cup milk
1 teaspoon vanilla extract
3/4 cup all-purpose flour
Pinch fine salt
Powdered sugar, for dusting

Steps:

Preheat oven to 350 degrees F.
Place blueberries in the bottom of a small rectangular glass pan (about 8 by 10 inches).
In a medium bowl, crack eggs and whisk lightly. Add sugar and continue whisking until mixture thickens and is pale yellow. Add milk and vanilla; whisk to combine. Add flour and whisk to combine. Add a pinch of fine salt and whisk to incorporate. Pour mixture over berries.
Bake on the center rack of the oven until the clafouti has puffed and the center bounces back when lightly pressed, about 45 minutes, rotating once.
Remove from oven and let cool slightly before cutting. Slice into 8 equal pieces and gently remove from pan with a spatula or cake server. Dust with powdered sugar and serve immediately.

BLUEBERRY CROISSANT BREAKFAST BAKE RECIPE BY TASTY

Blueberry Croissant Breakfast Bake Recipe by Tasty image

Here's what you need: crescent dough, blueberry, cream cheese, sugar, eggs, vanilla, milk

Provided by Claire Nolan

Categories Breakfast

Yield 8 servings

Number Of Ingredients 7

Ingredients

1 tube crescent dough
¾ cup blueberry, fresh or frozen
8 oz cream cheese
⅔ cup sugar
2 eggs
1 teaspoon vanilla
¼ cup milk

Steps:

In a mixing bowl beat cream cheese, sugar, and vanilla until creamy.
Add eggs, and while beating slowly incorporate the milk until creamy. Set aside.
Preheat oven to 350°F (175°C.)
Using cold crescent dough, roll up crescent rolls and curve into crescent shape.
Place rolls in an ungreased 9x9 (23x23) pan.
Pour blueberries over the crescent rolls.
Pour cream cheese mixture over rolls and blueberries.
Bake at 350°F (175°C) for 35 minutes or until rolls have become golden brown.
Top with powdered sugar.
Enjoy!

Nutrition Facts : Calories 214 calories, Carbohydrate 23 grams, Fat 11 grams, Fiber 0 grams, Protein 4 grams, Sugar 20 grams

BLUEBERRY-CORN MUFFINS

Blueberry-Corn Muffins image

Blueberry muffins meet cornbread and live happily ever after.

Provided by Food Network Kitchen

Time 1h30m

Yield 12

Number Of Ingredients 11

Ingredients

1 1/2 cups all-purpose flour
1 1/2 cups yellow cornmeal
1/2 cup sugar, plus extra for sprinkling
1 tablespoon baking powder
1/2 teaspoon fine salt
1 large egg
1 large egg yolk
1 1/4 cups buttermilk
1 stick (8 tablespoons) unsalted butter, melted
1 teaspoon pure vanilla extract
3/4 cup blueberries

Steps:

Preheat the oven to 375 degrees F. Line a 12-cup muffin pan with paper liners.
Whisk the flour, cornmeal, sugar, baking powder and salt together in a large bowl. Whisk the egg, yolk, buttermilk, butter and vanilla together in a medium bowl until smooth.
Pour the buttermilk mixture into the flour mixture and stir just until the batter comes together but still has lumps. Stir in the berries. Divide the batter evenly among the prepared muffin cups and sprinkle the tops with sugar.
Bake until golden and a toothpick inserted in the center comes out clean, about 20 minutes. Transfer the muffins to a wire rack to cool. Serve warm or at room temperature.

CLARE'S BLUEBERRY CORN MUSH BREAKFAST

Clare's Blueberry Corn Mush Breakfast image

A little something I came up with when I wanted a change from my daily oat bran. Tastes like a blueberry corn muffin!

Provided by yogiclarebear

Categories Breakfast

Time 5m

Yield 1 serving(s)

Number Of Ingredients 7

Ingredients

1/3 cup cornmeal
1 1/3 cups water
1/4 cup frozen blueberries
1/2 teaspoon butter flavor extract
sugar or Splenda sugar substitute, to taste
butter or margarine, to taste
milk (optional)

Steps:

Mix cornmeal, water, and butter extract in a microwave dish.
Cover with plastic wrap and microwave for 2 minutes.
Remove, stir well, and add blueberries. Replace plastic wrap and microwave another 2 minutes.
Stir in sweetener, milk, and/or butter to taste!

Nutrition Facts : Calories 199.7, Fat 1.5, SaturatedFat 0.2, Sodium 24.5, Carbohydrate 44.1, Fiber 4.2, Sugar 11.9, Protein 3.5

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