Recipes using in-season blueberries in ciKitchen


Blueberries are in season so today’s guest chef, Colleen Hatton, is back making fun recipes with them.

Blueberry Broccoli Salad

1 ½ pounds fresh broccoli, cut into bite-size pieces and blanched
1 cup fresh blueberries
¼ cup finely chopped red onion
½ cup dried cranberries
¼ cup sunflower seeds
1 large apple, chopped into bite-size pieces
1 tablespoon lemon juice
1 cup plain Greek yogurt 
¼ cup honey
1 tablespoon lemon juice
2 teaspoons apple cider vinegar
1 tablespoon poppy seeds


Place broccoli, blueberries, red onion, cranberries, and sunflower seeds in a large bowl. In a small bowl, toss apple with 1 tablespoon lemon juice. Add to the big bowl with the salad.
In a small bowl, whisk together all dressing ingredients. Pour dressing over the salad and toss gently to combine. Salad may be served immediately or refrigerated until serving. It will last for 2-3 days in the refrigerator.

Blueberry Oatmeal Cookies

1½ cups all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup unsalted butter, softened
1 cup light brown sugar
1 cup granulated sugar
2 eggs
2 teaspoons vanilla extract
3 cups old-fashioned oats
1 cup blueberries

Preheat oven to 350 degrees, adjust the oven racks to the middle position and line baking sheet with parchment paper.
Whisk the flour, baking powder and salt in a small bowl and set aside.
Cream together the butter and both sugars on medium speed until light and fluffy, about 3 minutes.
Beat in the eggs, one at a time, and then mix in the vanilla.
Stir in the flour mixture with a wooden spoon or large rubber spatula, then stir in the oats and blueberries. Be careful not to break the blueberries while stirring.
Using 2 heaping tablespoons per cookie, roll the dough into balls and place them onto a cookie sheet, spacing them at least 2 inches apart,
Bake until the cookie edges are just turning golden brown but the middles are still quite pale, about 12-14 minutes.
Cool the cookies on the baking sheet and then transfer to a wire rack

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