Blueberries and Raspberries - In Season!

Two of the tastiest fruits around are finally in season and we are loving it.  We're on our 12th pound of blueberries and 10th pint of raspberries, but the bad part is that I've been sick!  I had to visit the doctor for the first time in 4 years.  So, what do you do with blueberries and raspberries when you don't have a lot of energy?    Quick and easy smoothies of course!

Raspberry and Blueberry Smoothie

1 cup of raspberries
1 cup of blueberries
1 1/2 cup of vanilla kefir or vanilla yogurt
1 tablespoon of ground flaxseed

Blend and enjoy!  My kids prefer this recipe when I use frozen berries because then it's more like ice cream, but I like it just fine with the fresh berries.

Raspberry Blueberry Smoothie

Here's an easy Blueberry Raspberry Cobbler  - this is super moist and delicious.  The kids LOVE this too.

2 cups fresh or blueberries
1/2 cup of raspberries
1 teaspoon vanilla extract
1/2 lemon, juiced
1 cup white sugar
1/2 teaspoon all-purpose flour

1 tablespoon butter, melted

1 3/4 cups all-purpose flour

4 teaspoons baking powder

6 tablespoons white sugar

5 tablespoons butter

1 cup milk

2 teaspoons sugar

1 pinch ground cinnamon

1. Lightly grease an 8 inch square baking dish. Place the blueberries and raspberries into the baking dish, and mix with vanilla and lemon juice. Sprinkle with 1 cup of sugar and 1/2 teaspoon of flour, then stir in the tablespoon of melted butter. Set aside.
2. In a medium bowl, stir together 1 3/4 cups of flour, baking powder, and 6 tablespoons sugar. Rub in the 5 tablespoons butter using your fingers, or cut in with a pastry blender until it is in small pieces. Make a well in the center, and quickly stir in the milk. Mix just until moistened. You should have a very thick batter, or very wet dough. Cover, and let batter rest for 10 minutes.
3. Preheat the oven to 375 degrees F (190 degrees C). Spoon the batter over the blueberries. Mix together the cinnamon and 2 teaspoons sugar; sprinkle over the top.
4. Bake for 20 to 25 minutes in the preheated oven, or until the top is golden brown. A knife inserted into the topping should come out clean - of course there will be blueberry syrup on the knife. Let cool until just warm before serving. This can store in the refrigerator for 2 days.

Blueberry Raspberry Cobbler

Overnight Chia Blueberry Raspberry Pudding
Ingredients for one serving:
2 tbsp chia seeds
1.5 cups almond milk or vanilla soy milk
1/2 tsp cinnamon
1 tsp vanilla extract
1/2 cup bluberries
1/2 cup raspberries
1 tablespoon agave nectar or honey
1 banana (optional)

Directions:
1. Mix the chia seeds, cinnamon, vanilla, honey and milk in a bowl.
2. Stir in the blueberries and raspberries.
3. Let set in the fridge overnight.
4.In the morning, take the pudding out of the fridge, stir, and add more milk if desired.
5. Garnish with banana and enjoy!

Blueberry Raspberry Overnight Chia Pudding

There you have it, some of my simple blueberry raspberry recipes.  Delicious!


Despite my trip and the illness, we're still plugging away on the summer 2012 bucket list.  We had a great time tubing this week with some great friends.  We hope to get up to Bayfield for some berry picking and fun (also on the bucket list) but the berries won't be ready up there until 7/21 - pretty soon, though!.

Tubing down the Namekagon - limited cooperation on the picture :)

How are you coming on your summer bucket list?

Thanks for reading,

Kristin