Mel Lockcuff: Blueberry-Spinach Smoothie

This particular smoothie has a few hidden ingredients, like spinach, a banana, Greek yogurt, milk, and honey. My boys didn’t quite know what to think when they found out there was spinach in their smoothies. You can use fresh or frozen blueberries, totally up to you. I used frozen because cheaper. READ MORE

Jamie Smith: Easy Winter Blueberry Rhubarb Pie

I love hearing stories of when my husband grew up eating great food from his grandma. We make Grandma Susan’s Bread

every winter and he frequently talks about her persimmon bread and her rhubarb pie.

He also loves pretty much anything blueberry so whenever I can find a dessert or salad or … anything with blueberry, I get it for him to try.

He recently pondered the idea of a blueberry rhubarb pie after we tried a blueberry rhubarb preserves, which even I agree was divine. I did a little research and learned that both fruits are more spring/summer fruits but I wasn’t deterred. It’s rare he asks for desserts so I decided to accept the challenge. READ MORE

 

Julie Kohl: Blueberry Scones

The growing season in Arkansas is pretty early. Blueberries usually start coming available in mid-June.  Thanks to an early spring, blueberries are just coming into season here in Arkansas and fresh, local blueberries are so good. 

Since fruit is so plentiful this time of year we tend to incorporate into almost every meal and breakfast is certainly no exception. Today, I want to share my scone recipe with you. I used blueberries but you could certainly substitute with other fruits, nuts, and seed or even chocolate chips! This recipe is really versatile.  READ MORE