3 cups of blueberries (if you use frozen berries do not thaw)
2 tablespoons lemon juice
2/3 cup packed dark brown sugar
1/2 cup flour
3/4 cup quick cooking or old-fashioned oats
1/3 cup butter, margarine or spread, softened
3/4 teaspoon ground cinnamon
1/4 teaspoon salt
Heat ovento 375 degrees. Spread blueberries in ungreased square pan, 8/8/2 inches. Sprinkle with lemon juice. Mix remaining ingredients with a fork until crumbly. Sprinkle of blueberries.
Bake about 30 minutes or until topping is golden brown. Serve warm with whipping cream or ice cream if desired.
6 servings.
Showing posts with label blueberries. Show all posts
Showing posts with label blueberries. Show all posts
Sunday, August 30, 2009
Tuesday, April 17, 2007
Overnight Blueberry French Toast
12 slices day-old bread, cut into 1 inch cubes
2 (8oz.) pkg. cream cheese, cut into 1 inch cubes (you can also freeze for a few min. and grate.)
(I used 1 pkg. of 1/3 reduced fat cream cheese).
1 cup fresh blueberries ( I used frozen and doubled the amt.)
10 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup
Syrup:
1 cup white sugar
1 cup water
1 cup fresh blueberries ( I doubled this and used frozen berries)
1 Tablespoon butter
2 tablespoons cornstarch
Directions:
1. Lightly grease 9 x 13 baking dish. Arrange half the bread cubes in the dish, top with cream cheese. Sprinkle 1 cup blueberries over the cream cheese and top with remaining bread crumbs.
2. In a large bowl, mix eggs, milk, vanilla and maple syrup. Pour over the bread cubes. Cover and refrigerate overnight.
3. Remove from refrigerator and let stand 30 minutes. Preheat oven to 350 degrees.
4. Cover, and bake 30 minutes. Uncover, and continue baking 25 - 30 minutes until center is firm and surface is lightly browned.
5. Make syrup by combining sugar, cornstarch and water in a medium saucepan. Bring to a boil and stir constantly 3-4 minutes. Mix in the remaining blueberries. Reduce heat and simmer 10 minutes until berries burst. Stir in the butter and pour over the French Toast.
Syrup can be made the night before as well and refrigerated. Just add a little water and stir to thin the consistency while re-heating.
Works well with any berries.
Recipe originally came from www.allrecipes.com
Enjoy!
2 (8oz.) pkg. cream cheese, cut into 1 inch cubes (you can also freeze for a few min. and grate.)
(I used 1 pkg. of 1/3 reduced fat cream cheese).
1 cup fresh blueberries ( I used frozen and doubled the amt.)
10 eggs, beaten
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup
Syrup:
1 cup white sugar
1 cup water
1 cup fresh blueberries ( I doubled this and used frozen berries)
1 Tablespoon butter
2 tablespoons cornstarch
Directions:
1. Lightly grease 9 x 13 baking dish. Arrange half the bread cubes in the dish, top with cream cheese. Sprinkle 1 cup blueberries over the cream cheese and top with remaining bread crumbs.
2. In a large bowl, mix eggs, milk, vanilla and maple syrup. Pour over the bread cubes. Cover and refrigerate overnight.
3. Remove from refrigerator and let stand 30 minutes. Preheat oven to 350 degrees.
4. Cover, and bake 30 minutes. Uncover, and continue baking 25 - 30 minutes until center is firm and surface is lightly browned.
5. Make syrup by combining sugar, cornstarch and water in a medium saucepan. Bring to a boil and stir constantly 3-4 minutes. Mix in the remaining blueberries. Reduce heat and simmer 10 minutes until berries burst. Stir in the butter and pour over the French Toast.
Syrup can be made the night before as well and refrigerated. Just add a little water and stir to thin the consistency while re-heating.
Works well with any berries.
Recipe originally came from www.allrecipes.com
Enjoy!
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