6 Scrumptious Blueberry Recipes

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blueberry recipes

I love and lament the arrival of blueberries.

Blueberries are one of my favourite fruits but they appear as summer is winding down and back-to-school is closing in. Still, there’s something thrilling about stuffing my freezer with these blue beauties – so I can savour August all year long.

The blueberries are plentiful along the trails near our home where we often walk. We usually stop to nibble for a bit and even our dog used to “pick” a few once we guided her nose to the fruit on the stem. I lack patience for picking though so the berries we freeze come from local markets.

Wild-grown New Brunswick blueberries are my favourite and although I have seen bags of frozen blueberries in the big grocery stores that are labeled “wild” they just don’t taste the same.

Most of our blueberries go into morning smoothies but there is never a shortage for baking. I’m happy to throw blueberries into just about anything that I bake.

Here is a collection of six of my favourite blueberry recipes from the past couple of years:

blueberry buttermilk cornbread

Blueberry Cornbread – A deliciously moist cornbread dotted with plump blueberries and lightly sweetened with molasses. Perfect with breakfast, for snacking or dessert.

blueberry peach cobbler

Blueberry Peach Cobbler (Pudding Cake) – A warm and comforting cobbler that combines some of the best fruit of summer – blueberries and peaches.

blueberry wheat germ muffins

Blueberry Wheat Germ Muffins – A light textured muffin made with yogurt. Extra healthy and nutty flavoured thanks to the wheat germ.

blueberry muffin recipe

Best Blueberry Muffins – My favourite blueberry muffin recipe that’s ever adaptable. The recipe includes 10 flavour variations, all delicious.

blueberry-flax-gingerbread

Blueberry Flax Gingerbread – This is a great snacking cake made healthier with the addition of ground flaxseed.

blueberry molasses scones

Blueberry Molasses Scones – One of the most beautifully textured scones that I have ever made. A great way to showcase the perfect flavour pairing of blueberries and molasses.

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Blueberry Buttermilk Cornbread with Molasses

Servings: 8 serving(s)

Prep time: 10 minutes

Total time: 35 minutes

Cooking time: 25 minutes

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Moist and pleasantly sweet this blueberry buttermilk cornbread recipe is suitable for breakfast or even dessert. It’s also delicious served alongside soup. 

blueberry buttermilk cornbread

I found a lovely card with the saying “Your day will go in the direction that the corners of your mouth turn.”

It reminds me that we are the masters of our own happiness and that a good breakfast can help to launch each day in the right direction.

Since it’s August I have been starting my day with blueberries, eating them by the handful, whirring them into smoothies and baking all my favourite blueberry recipes.

blueberry buttermilk cornbread

This week it was Blueberry Buttermilk Cornbread. Sweetened with molasses this cornbread is extra flavourful without being cake-sweet.

I love how cornbread walks that fine line between something you eat with supper and something you have for dessert. This recipe is also yummy with breakfast and makes for a great snack.

Blueberry Buttermilk Cornbread with Molasses Recipe

Adapted from Tutti-Dolci

Ingredients:

  • 1 ¼ cups flour
  • 1 ¼ cups cornmeal
  • 2 tsp. baking powder
  • ¼ tsp. baking soda
  • ¼ tsp. salt
  • 1 ¼ cups buttermilk
  • 2 eggs, at room temperature
  • ¼ cup brown sugar
  • ¼ cup Crosby’s Fancy Molasses
  • ¼ cup butter, melted
  • 1 generous cup blueberries

Instructions:

  1. Preheat oven to 400 F and grease a 9” cake pan (round or square)
  2. In a large bowl whisk together the flour, cornmeal, baking powder, soda and salt.
  3. In another bowl whisk the butter with the sugar and molasses. Whisk in the eggs then the buttermilk.
  4. When well combined add to dry ingredients and stir gently until almost combined.
  5. Fold in blueberries.
  6. Scrape batter into prepared pan and bake for about 25 minutes.  
  7. Cool in pan for 10 minutes before loosening the edges and turning out onto a cooling rack.

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Whole Wheat Molasses Banana Bread

Servings: 1 loaf serving(s)

Prep time: 15 minutes

Total time: 75 minutes

Cooking time: 60 minutes

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healthy whole wheat molasses banana bread
Banana bread with a little bit of peanut butter spread on top.

That’s what I have been thinking about this afternoon as I nibble three-day old buns and sip my tea.

Banana bread is everything that these buns are not: It’s moist, fragrant and has an irresistible texture.

moist and flavourful molasses banana bread

This is a classic banana bread recipe, with just a few updates. It’s lightly spiced, gets a bit more substance from whole grain flour and the banana is beautifully complemented by the molasses…a sweet that has a little bite to it.

Feel free to toss in ½ cup of nuts, seeds, or desiccated coconut if you prefer more texture.

For an more flavourful bread use extra ripe bananas. And if you don’t have ripe bananas, try this:

How to ripen bananas quickly, in the oven.

healthy whole wheat molasses banana bread

 Whole wheat molasses Banana Bread Recipe

Adapted from Hun…What’s for dinner?

 Ingredients:

  •  ½ cup butter, melted, or canola oil
  • ¼ cup sugar
  • 1/3 cup Crosby’s Fancy Molasses
  • 2 eggs
  • 3 Tbsp. yogurt or soured milk*
  • 2 tsp. vanilla
  • 3 ripe bananas, mashed (about 1-1 1/4 cups)
  • ¾ cup whole wheat or spelt flour (spooned in)
  • 1 ¼ cups plain flour (spooned in)
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • 1 tsp. cinnamon
  • ½ tsp. nutmeg

Instructions:

  1. Grease a large loaf pan or line it with parchment paper.
  2. In a large bowl combine the melted butter with the sugar and stir well.
  3. Add the molasses and then the eggs, one at a time.
  4. Stir in the yogurt, vanilla and then the mashed banana.
  5. In a separate bowl combine the flour, baking powder, baking soda, salt and spices.
  6. Add the dry ingredients to the wet ingredients and stir gently, just until combined. (Take care not to over mix.)
  7. Bake at 350 F for 50-60 minutes.
  8. Let cool in pan 10 minutes before upending on cooling rack.

*To sour the milk, add 1/4 tsp. of vinegar to the 3 Tbsp. of milk and let sit for five minutes.

More baking with banana ideas:

banana oat muffins with molasses are wholesome and nutritiousmoist and delicious gluten free banana bread recipe, with molassesdecadent banana bread with nuts

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Pumpkin Spice Bread with Molasses and Ginger

Servings: 8-10 serving(s)

Prep time: 15 minutes

Total time: 55 minutes

Cooking time: 40 minutes

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 Pumpkin spice bread with ginger and molasses

 

My mom would sometimes put cloves, ginger and cinnamon in a little pot of water on the stove and simmer it all afternoon, sending the smell of gingerbread throughout the house.

It was often a way to get rid of other cooking smells but there is something about those smells that makes a cool house feel warmer.

It’s a good trick when you don’t have time to bake cookies or bread.

 

Pumpkin spice bread with ginger and molasses

But when you do have something spicy and sweet in the oven, or cooling on the counter, the house can feel so inviting and cozy.

That’s how I felt when this pumpkin spice bread with molasses was in the oven.

It’s a wholesome treat, makes a big loaf and is great for snacking. (I love it with homemade blueberry jelly.)

Pumpkin spice bread with ginger and molasses

Pumpkin Spice Bread with molasses and ginger

Adapted from Food52

  • 2 1/2 cups flour
  • 1/2 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 2 tsp. ground cinnamon
  • 1 tsp. ground ginger
  • 1/2 tsp. ground nutmeg
  • 1 egg
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1/2 cup brown sugar
  • 2 Tbsp. melted butter
  • 1/4 cup oil
  • 1/4 cup Crosby’s Fancy Molasses
  • 1/2 cup buttermilk
  • 1 Tbsp. grated fresh ginger (optional)
  • 1 tsp. vanilla

Topping:

  • 1 tsp. turbinado sugar
  • 1 tsp. cinnamon

Directions:

  1. Preheat the oven to 350 degrees.
  2. Butter and flour a 9″ x 5″ loaf pan or line it with parchment paper.
  3. In a large bowl, combine the flour, baking soda, baking powder, salt, cinnamon, ground ginger, and nutmeg.
  4. In another bowl, whisk together the egg, pumpkin, brown sugar, butter, oil, molasses, and buttermilk. Add the fresh ginger (if using) and vanilla.
  5. Make a well in the dry mixture and pour in the wet ingredients.
  6. Stir gently until just combined.
  7. Scrape the batter into the prepared loaf pan.
  8. In a small bowl, mix the turbinado sugar with the remaining teaspoon of cinnamon and sprinkle over the top of the batter.
  9. Bake 40-50 minutes, or until a toothpick comes out clean.
  10. Let cool in the pan for about 10 minutes, then remove to a wire rack to cool completely.

 

If you’re craving a house that smells of cinnamon and ginger try our delicious apple gingerbread.

Apple gingerbread

 

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Molasses Banana Bread

Servings: 1 loaf serving(s)

Prep time: 15 minutes

Total time: 1 hours

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Banana Loaf

Molasses Banana Bread

Ingredients:

  • 3 tbsp butter
  • ¾ cup sugar
  • 3 overripe bananas
  • 2 tbsp Fancy Molasses
  • 2 eggs
  • 1¾ cup of flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • ¾ cup walnuts or pecans chopped
  • ½ cup chocolate or peanut butter chips (optional)

Directions:

  1. Preheat oven to 350°F.
  2. Cream butter and sugar, then mix in bananas, molasses and eggs until smooth.
  3. Mix together flour, baking soda and baking powder. Add to wet ingredients and beat until smooth.
  4. Fold in walnuts (pecans) and/or chocolate chips (peanut butter chips).
  5. Bake in 8½ x 4½ inch loaf pan at 350°F for 1 hour or until done.

If you love tea breads try our whole wheat Zucchini Bread or Pumpkin Spice Bread

Pumpkin spice bread Whole wheat zucchini bread

 

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