Blueberry Molasses Grunt

Nothing says summer like baked fruit with biscuits on top! This one is from Luscious Berry Desserts by Lori Longbottom. It is super quick and easy and gives me an excuse to use my pasty blender.

3 c blueberries
1/4 c sugar
1/4 tsp ground cinnamon
1/4 tsp ground nutmeg
2 TBSP lemon juice
2 tsp molasses

1 1/4 c flour
1 1/2 tsp baking soda
1/4 tsp salt
5 TBSP cold butter, cubed into small pieces
1/2 c milk
I g
Egg lightly beaten.

Preheat oven to 375.

Pour berries into a deep pie pan. Which sugar, cinnamon and nutmeg together in a small bowl and sprinkle over berries. Drizzle with lemon juice and molasses.

Bake for 7 minutes until berries release their juices releases their juices. Remove from the oven and increase oven temp to 425.

Whisk together dry ingredients in a bowl. Cut butter into dry ingredients until it resembles course meal. Stir in egg and milk until just combined and drop by the tablespoon onto the berries.

Bake for 20 minutes until berries and bubbling and topping is brown.

Serves 8.

Blueberry & Blue Cheese Salad


I love fruit with greens! This is a great little salad.

2 TBSP balsamic
1 TBSP blueberry preserves
1 tsp Dijon
1/8 tsp salt
1/8 tsp pepper
2 TBSP olive oil
5 oz baby spinach
4 oz blueberries
1/4 c slivered almonds
1/4 c crumbles blue cheese

Combine balsamic, preserves, Dijon, oil & salt & pepper in a jar, shake to combine.

Toss spinach with dressing toss with blues, cheese and nuts.

Serves 4.

Blueberry Oaty Buttermilk Pancakes


Sunday morning means a sit down breakfast with my boys. Today I made a family favorite requested by Bram.

My mom used to make these when I was a kid and I have been ruined for all other pancakes since. I hated spending the night at friends only to awake in the morning to have their mom’s announce “I’m making pancakes.” I knew they would be those horrible from a box facsimiles and I had to eat them and pretend they were wonderful (a family rule – when you are guest you eat what is served and like it).

The original recipe is in Gourmet Pancake and Waffle book, I have made some changes to make them a little bit more healthy.

I always keep buttermilk on hand, if you don’t you can use one cup of milk with 1 TBSP lemon juice.


1 c of rolled oats, uncooked (I use the multi-grain variety)
2 c buttermilk
1 c whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
2 eggs, lightly beaten
2 TBSP melted butter
Blueberries 6 oz

Combine oats and buttermilk, mix and let stand 5 min.

Combine dry ingredients.

Add eggs and butter to buttermilk, stir.

Mix wet and dry ingredients until smooth, add blueberries.

Pour 1/4 cup onto hot griddle. Cook until little bubbles form in the middle, flip and cook other side.

Makes about 16.

These freeze great. Cool completely and freeze with wax paper in between so they don’t stick. Reheat for 45 seconds in microwave with a damp paper towel on top.

Add best of all these are only 2 points on weight watchers per pancake.