2 cups granulated sugar
1/2 cup light butter
4 ounces low-fat cream cheese, softened
3 large eggs
1 large egg white
3 cups all-purpose flour, divided
2 cups fresh or frozen blueberries
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 (8-ounce) carton lemon low-fat yogurt
2 teaspoons vanilla extract cooking spray
1/2 cup powdered sugar
4 teaspoons lemon juice

Preheat oven to 350 degrees .

Beat the first 3 ingredients with a mixer on medium speed until well blended (about 5 minutes).

1 cup blueberries
2 large eggs
1 cup evaporated milk
1 cup sugar
1 1/2 cups all purpose flour
1/2 tsp each vanilla and lemon zest
1/2 cup vegetable oil
1/2 tsp cinnamon
1/2 cup hi maize fiber flour

Heat oven to 400 degrees.

In bowl, combine both flours, sugar and cinnamon. In separate bowl, combine milk, oil, eggs, vanilla and lemon zest.

Stir milk mixture into flour mixture. Fold in berries.
Divide batter among 24 wells of lined muffin pan. Bake 12 min. or until done.
Dust with powdered sugar, if desired.

Makes 24 servings.

1 cup blueberries
2 large eggs
1 cup evaporated milk
1 cup sugar
1 1/2 cups all purpose flour
1/2 tsp each vanilla and lemon zest
1/2 cup vegetable oil
1/2 tsp cinnamon
1/2 cup hi maize fiber flour

Heat oven to 400 degrees.

In bowl, combine both flours, sugar and cinnamon. In separate bowl, combine milk, oil, eggs, vanilla and lemon zest.

Stir milk mixture into flour mixture. Fold in berries.
Divide batter among 24 wells of lined muffin pan. Bake 12 min. or until done.
Dust with powdered sugar, if desired.

Makes 24 servings.

1-1/2 cups sugar
1/3 cup chopped pecans
1/2 cup unsalted butter, 8 Tbs. chilled and cut into pieces, 1 Tbs. melted
1-1/2 tsps. ground cinnamon
3/4 tsp. ground nutmeg
1 cup buttermilk
2 large eggs
2 tsps. vanilla extract
1-1/2 tsps. orange peel, grated
2 cups all purpose flour
1 Tbsp. baking powder
1-1/2 cups blueberries Fresh or frozen

Instructions:
Preheat oven to temperature 350°F.
Butter and flour a 9x9 inch baking pan. Make topping by combining 1/2 cup sugar, pecans, 1 Tbs. melted butter, cinnamon and 1/2 tsp. nutmeg in a bowl. Set aside.

2 C. fresh blueberries
1/2 C. butter
3/4 C. sugar
3 eggs
1 C. sour cream
2 C. flour
1 1/2 tsp baking powder
1 tsp baking soda
1 tsp. vanilla

Topping:
1 1/2 C. brown sugar
2 Tbs cinnamon
3/4 C. chopped nuts

Mix sour cream and baking soda together in a small bowl and set aside to react.
Cream butter and sugar together. Add eggs. Add flour, baking powder, and vanilla.

Pour foamy sour cream mixture into batter and mix well.

Spread half of mixture in greased 9x13-inch pan.

24 slices day-old French bread
1 (8 ounce) package reduced-fat cream cheese, cubed
2/3 cup fat-free milk
1/2 cup reduced-fat sour cream
1/2 cup fat-free plain yogurt
1/3 cup maple syrup
1 teaspoon vanilla extract
1 teaspoon ground nutmeg
1/2 teaspoon ground cinnamon
2 cups egg substitute
2 cups fresh or frozen blueberries
confectioners' sugar

Place 12 slices of bread in a 13-in. x 9-in. x 2-in. baking dish coated with nonstick cooking spray.

1 C. Milk
1/4 C. vegetable oil
2 C. all-purpose flour
1/4 C. sugar
3 tsp.baking powder
1/2 tsp. salt
3 tsp. ground cinnamon
1 C. blueberries

Butter 12 regular-size muffin cups and set aside.

Combine egg, milk, and oil in a medium bowl with a fork

In a large bowl, combine the flour, sugar, baking powder, salt, and cinnamon with a fork.

Make a well in the center of the dry ingredients. Pour the wet ingredients into it. Add the blueberries.
Mix just until the ingredients are moistened. on the batter equally among the prepared muffin cups.

3 egg yolks, beaten
1 2/3 cups milk
2 cups all-purpose flour
2 1/4 teaspoons baking powder
1/2 teaspoon salt
1/4 cup melted butter
3 egg whites, stiffly beaten
2/3 cup blueberries

Blueberry Sauce
1 1/2 cups blueberries
3 tablespoons honey
1/2 cup orange juice
1 tablespoon cornstarch

In a medium bowl, whisk together egg yolks and milk. Stir in flour, baking powder and salt. Stir in butter, and set mixture aside for about 30 minutes.
Preheat a lightly greased waffle iron.

1 (18.25 ounce) package yellow cake mix
4 cups fresh blueberries
1/2 cup white sugar
1/2 cup butter, melted
1 teaspoon ground cinnamon

Preheat oven to 350 degrees F (175 degrees C).
Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix.
Pour butter over cake mix, do not stir.
Bake for 30 minutes, or until light brown.

Serve warm or cold. top with ice cream.

1-3/4 cups flour
1/3 cup sugar
2-1/2 tsp. baking powder
1/2 tsp. salt
1 cup fresh or unthawed frozen blueberries
3/4 cup milk
1 egg
1/3 cup melted butter or margarine

1. In a large bowl, combine flour, sugar, baking powder and salt. Stir in blueberries.

2. Add milk, egg and butter. Mix just until dry ingredients are moistened. The batter will be lumpy.
Do not over beat.
3. Spoon batter into twelve 2-1/2" greased muffin cups.
4. Bake at 400 for 25 minutes or until tops spring back when lightly touched.
Serve warm.

-Great American Recipes (recipe card)