One-Bowl Blueberry Almond Pound Cake

For us, July means one thing: fresh blueberries. And while it’s hard to beat a handful of fresh, chilled fruit on a steaming summer day, sometimes we appreciate shaking up our snack routine. So we developed this One-Bowl Blueberry Almond Pound Cake recipe, to showcase the best qualities of ripe blueberries.

A lower-fat, dairy-free, no-refined-sugar alternative to the bakery favorite, this blueberry pound cake is tender and fluffy. The citrus and almond complement the blueberries, rather than overpowering them. And it all comes together in a single bowl, for simple cleanup.

Top with other berries, such as sliced strawberries, or with a berry compote. You can also drizzle it with your favorite icing, or serve with a dollop of lemon curd or whipped cream.

One-Bowl Blueberry Almond Pound Cake

Ingredients

• 2 flax “eggs” (each “egg” is 1 tablespoons ground flaxseed combined with 3 tablespoons water)

• 1 ¼ cups all-purpose flour

• 1 cup almond flour

• 1/2 cup maple syrup (or a mix of agave and maple syrup)

• ½ cup canola oil

• 1/4 cup applesauce

• 1 teaspoon vanilla extract

• 1 tablespoon lemon zest

• 2 tablespoons lemon juice

• 3/4 teaspoon baking soda

• ¾ teaspoon sea salt

• 1 ½ to cups fresh blueberries

Instructions

1. Preheat the oven to 350°F. Grease a 9” x 5” loaf pan with butter or vegan butter, and dust it with flour; tap out the excess.

2. In a large bowl or a stand mixer, beat the flax eggs, flour, maple syrup, oil, applesauce, vanilla, lemon zest, baking soda, and salt with a hand mixer on low speed just until combined, and then on medium until smooth. Do not overmix. Fold in the blueberries.

3. Pour the mix into the prepared loaf pan and gentle shake the sides to even out the top. Bake about 1 hour, or up to 1 hour and 10 minutes, until a toothpick inserted in the center comes out clean. Allow to cool in the pan for 20 minutes. Remove the cake from the pan and allow to cool completely on a wire rack. 

Dairy-Free Cashew Cheesecakes with Blueberries

The hint of warm weather we’ve had in New York State has us dreaming of summer. Until the real deal arrives, we’ll recreate the taste of it in the kitchen with our favorite berry recipes. This simple, healthy, non-dairy take on blueberry cheesecake is about as simple as it gets—but packs a major punch of flavor.

All you need to make these no-cook, vegan cheesecakes are a bunch of ingredients you probably already have in your pantry. Because they’re frozen before serving, fresh or frozen blueberries work equally well. You can also use homemade blueberry jam or compote, swirling a spoonful into the tops of your cheesecakes for a sweet treat and beautiful color. Serve individually, or arrange them on a tiered cake stand for extra visual appeal.

Ingredients

• 1 1/2 cups raw cashews 

• 1 cup crushed graham crackers

• 3–4 tablespoons vegan butter, softened

• Juice of 1 large lemon 

• 1/3 cup coconut oil, melted

• 2/3 cup coconut milk, mixed well

• 1/2 cup agave nectar

• 1/2 cup blueberries, fresh or frozen, or blueberry jam

Instructions

1. Grease a muffin tin or muffin cups, and set aside. In a bowl, pour boiling water over the cashews and soak for at least 20 minutes.

2. In a medium bowl, crumble the graham crackers with your fingers. Add 3 tablespoons vegan butter and mix until it begins to stick together when pinched with your fingers.

3. Scoop a heaping tablespoon of crust into each muffin cup and press down with the back of a spoon. Put the muffin tin in the freezer for about 30 minutes to set up.

4. In a blender, mix the lemon juice, coconut oil, coconut milk, and agave until very smooth. If the mixture doesn’t seem to be thickening, add another squeeze of agave or lemon juice and blend again. Taste and adjust for sweetness, or add a little salt if desired.

5. Divide the filling evenly among the muffin tins. Drizzle blueberry juice or jam onto the tops of the cheesecakes and swirl with a toothpick or spoon. Top with blueberries, either pressing them lightly into the cheesecake or mounding them on top. Cover loosely with plastic wrap or waxed paper and freeze for 4 to 6 hours, until hard.

6. Allow to warm slightly, until you can slide a butter knife around the edges to loosen. Use a spoon or miniature pastry spatula to remove them from the tin. Serve right out of the freezer, or let them sit at room temperature for 10 minutes before serving.

Blueberry Blue Cheese Biscuits with Fresh Herbs

Craving a savory recipe with a hint of sweet berries? Try this flaky, lightly cheesy take on the classic dinner biscuit. The pop of blueberries and earthiness of fresh herbs, it makes an excellent complement to a variety of main courses. The biscuits come together in less than 20 minutes, and extras can be frozen for up to a month.

Blueberry Blue Cheese Biscuits with Fresh Herbs

Ingredients

2 3/4 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon granulated sugar

3/4 teaspoon kosher salt

6 tablespoons cold, unsalted butter or vegan butter, cut or scooped into small cubes/balls, plus 1 tablespoon for brushing

3 ounces blue cheese, crumbled

1 cup dairy or almond milk

3 teaspoons minced fresh rosemary and chives

Instructions

1. Preheat the oven to 350 degrees F. Line a cookie sheet with parchment paper or a silicone liner.

2. In a food processor, combine the flour, baking powder, baking soda, sugar, and salt. Pulse until well combined. Add the 6 tablespoons butter and the cheese and pulse until crumbly.

3. Transfer the dough to a medium bowl. Using your fingers, make a well in the center. Add the milk and herbs, and mix with your hands to form a loose ball.

4. Lightly flour a cutting board or the counter and press the dough into a rounded shape about 1 inch thick. Lightly oil a 2-inch cookie cutter or small drinking glass, and cut circles of dough. Place them on the cookie sheet, about 1/2 inch apart. Keep gathering the remaining dough together and pressing it out again to make additional biscuits.

5. Brush the tops of the biscuits with melted butter. Bake for 15 to 18 minutes, until golden brown. Serve warm with additional butter or honey.

Snack Roundup: The 10 Best Blueberry Recipes

With blueberries at their peak for the next few weeks, we’ve rounded up our favorite blueberry recipes—savory and sweet—to keep this sweet and superhealthy fruit in your menu rotation all week long.

Anytime we hear blueberry and cake in the same sentence, we’re in. We’ll be starting the day with this Blueberry Breakfast Cake all summer.

This delightful morning variation on bread pudding is assembled the night before you serve it, making it perfect for when you have guests or when you want to present your family with something special on the weekend.

Two things we love (besides berries): naan and pizza. And we love them even more when combined with blueberries into this savory-sweet Blueberry, Feta, and Honey-Caramelized Onion Naan Pizza.

Use this Savory Blueberry Sauce to top roasted chicken or pork.

Who knew bruschetta could taste this good by swapping out the traditional tomato topping with blueberries?

This Scandinavian-style Blueberry Soup is a one-pot wonder that works equally well with fresh or frozen berries, so you can enjoy it all year long.

Pull out a few of those fresh strawberries you froze last month and put together this heavenly combo of blueberry and strawberry Cheesecake Bars.

Try pairing the zing of ginger with the natural sweetness of cooked berries in this Blueberry Ginger Pie.

This Blueberry Pecan Galette looks as impressive as it tastes, but it’s not difficult to make. Whip up the crust up to two days before guests arrive, then mix together the filling and bake.

Packed with protein, antioxidants, and tons of flavor, this smoothie is the perfect midday pick-me-up, especially when you’re trying to avoid sugary snacks.