The Richmond Register

Lifestyles & Community

February 13, 2014

What’s blue about blueberries?


RICHMOND — Blueberry Coffeecake


1 cup of lemon low-fat yogurt        

3 Tbsp. vegetable oil

1 egg        

1/2 cup sugar        

1 and 1/2 cups of flour

1 Tbsp. grated lemon peel    

2 tsp baking powder

1/2 tsp salt        

1 and1/2 cup fresh or frozen blueberries (thawed out)


Heat oven to 375 degrees. Spray a 9-by-2-inch baking pan with spray. Beat yogurt, oil, egg and sugar in a mixing bowl. Stir in remaining ingredients except the blueberries. Carefully stir in blueberries. Spread all ingredients in the pan. Bake about 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 10 minutes. Serve warm or cool.

This next recipe was one of the strangest ones I have ever fixed, but it surprised me.

Blueberry Corn Bread


2 large eggs        

1 cup of buttermilk    

1/4 cup melted butter

2/3 cup all-purpose flour        

2/3 cup yellow cornmeal

2/3 cup masa flour - you find this in the Mexican foods section

1/4 cup sugar            

1 and 1/2 tsp baking powder

1/2 tsp salt    

1 cup fresh blueberries


Beat eggs, buttermilk and butter to blend. In another bowl, mix flour, cornmeal, masa, sugar, baking powder, and salt. Stir flour mixture into egg mixture just till moisten. Gently stir in berries. Spread level in a buttered 8-inch square pan. Bake at 375 degrees for 20 to 25 minutes. Let cool 10 minutes, and then cut into squares.

I hope you try these recipes as well as just a good snack of blueberries for a break from the junk foods we sometimes consume. Just remember what happens when you eat the whole carton at one sitting.

Arritta Morris is a graduate of EKU with a degree in nutrition and a master’s degree in counseling. She is a certified Food Service Specialist with the School and Nutrition Association.


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