Thank you to the U.S. Highbush Blueberry Council for sponsoring this post

Breakfast cookies are basically my excuse to eat cookies for breakfast! Ha, actually they are the easiest make ahead meal for mornings when we have zero time to sit down and have breakfast together. They are so simple to throw together-you literally just toss all of the ingredients in a bowl, mix, top with blueberries and bake!

I keep these on hand for snacks and they are in high rotation for playdates and meet ups. This is one of those recipes I love to make with Milly. She enjoys mashing up the banana, adding the oats, measuring the ingredients, topping the mounds with blueberries (if she hasn’t eaten all the bluebs by then!) and scooping the batter onto the baking sheet. You can make this recipe using fresh or frozen blueberries but just keep in mind that if you use frozen always thaw and rinse them beforehand. I hope you enjoy making this recipe with your family and when you do, I’d love to see your photos so post them on Instagram and tag me @BrandiMilloy. You can also watch me make these with Little A on my IGTV Channel. Enjoy!

Blueberry Almond Oat Breakfast Cookies

by Brandi Milloy

Ingredients

• 1 cup rolled oats

• 1 ripe banana, mashed

• 1/2 cup almond butter

• 1 tsp vanilla extract 

• 1/2 cup blueberries

Directions

1. Preheat oven to 350F. Into a bowl mix the oats, banana, almond butter and vanilla. Fold in half of the blueberries. Scoop batter onto baking sheet forming 1 1/2” mounds. Top each mound with remaining blueberries.

2. Bake for about 15 minutes. Serve warm or keep in refrigerator up to 3 days and enjoy!
   
   

Thank you to the U.S Highbush Blueberry Council for sponsoring this post

Blueberry Goat Cheese Dip

by Brandi Milloy

• 1.5 cups blueberries (frozen or fresh)

• 2 tsp. balsamic glaze

• Freshly cracked black pepper, about 1/2 teaspoon

• 4 oz. goat cheese

• 4 oz. cream cheese

• 1/2 cup shredded parmesan cheese

• 1 tsp. chopped rosemary

• 1 tsp. chopped thyme

• 1 tsp. chopped sage

Directions

1. Preheat oven to 375F.

2. Rinse and dry your blueberries. If you’re using frozen blueberries, thaw and rinse them first before using. Pour blueberries into a bowl and toss in glaze and pepper to coat. Set aside.

3. Into a bowl, add all of the cheeses and herbs and mix well to combine. Spread evenly into baking dish. Pour blueberries on top and bake for about 15 minutes or until hot and bubbly.

4. Serve with homemade pita chips (recipe below).

Homemade Pita Chips

by Brandi Milloy

Ingredients

• 1 bag of 16 oz. pita bread

• Olive oil

• Garlic salt

Directions

1. Preheat oven to 375F

2. Using a pizza cutter, slice pita into chips by cutting each pita into half and then in thirds.

3. Place on baking sheet and brush with olive oil. Sprinkle with garlic salt.

4. Bake for about 8-10 minutes or until warm and slightly crispy.

Thank you to the U.S Highbush Blueberry Council for sponsoring this post

I think the secret to a really delicious grain bowl is variety. It’s like building a really good sandwich. It’s gotta be the right ratios of textures and flavors. It has to be interesting! You eat with your eyes so if something isn’t beautiful and appetizing, I’m not going to enjoy it. This Blueberry Grain Bowl is super satisfying. From the peppery arugula to the juicy blueberries and creamy feta cheese, there is so much going on your tastebuds will be dancing! I like keeping these ingredients on hand for an easy grain bowl build. This bowl is also a staple during the summer months for our beach playdates-just wait to add the dressing! Be sure to share this recipe with a friend and leave me a comment below sharing your favorite grain bowl topping!

Blueberry Grain Bowl Recipe

By Brandi Milloy

Ingredients

• Arugula

• Couscous, cooked

• Grape tomatoes, sliced and seasoned with salt

• Greek feta cheese

• Blueberries, rinsed

• Beets, steamed and sliced

• Avocado

• Creamy Dressing, recipe below

• Dried chickpeas

• Dried oregano, for garnish

• Cooked chicken or shrimp, optional

Directions

1. Into a bowl, add your arugula. Top with couscous, tomatoes, cheese, blueberries, beets and avocado. Drizzle dressing on top and garnish with chickpeas and dried oregano. Serve immediately.

Creamy Italian Dressing

Ingredients

• 1/2 cup sour cream

• 1/3 cup lemon juice

• 1/4 cup extra virgin olive oil

• 1/2 tbsp. honey

• 2 tsp. mustard

• S & P to taste

Directions

1. Whisk all of the ingredients in a bowl. Keep in refrigerator up to 5 days.

Thank you to the U.S. Highbush Blueberry Council for sponsoring this post

These are one of my favorite entertaining appetizers for summer!  These sticky wings with asian blueberry sauce are spicy, sweet and tantalizing!  Head to my IGTV channel to learn how to make them and then scroll down for the full recipe!

Sticky Wings with Asian Blueberry Sauce

by Brandi Milloy

Serves 6

Ingredients

• 1 tbsp. chili garlic sauce

• 1/3 cup Sesame oil

• 1/2 cup brown sugar

• 1/2 cup rice wine vinegar

• 1 cup soy sauce

• 1 lime zested and juiced

• 1 cup fresh blueberries

• 24 chicken wings, uncooked

Directions

1. Into a bowl add everything but the chicken and mix. Slightly break up the blueberries with a whisk and then pour half of the mixture into a plastic zippered bag. Add the chicken to the bag and marinate 4 hours or overnight. Meanwhile, pour the remaining sauce into a pot and cook on medium heat for 5 minutes or until sauce thickens.

2. Preheat oven to 350F. Place wings on a baking sheet in the oven for about 45 minutes turning them half way through. When ready to serve, finish wings on a hot grill for about 3-4 minutes on each side to get that smoky flavor and add some grill marks!

3. Serve with sauce and enjoy!

This post is sponsored by the U.S. Highbush Blueberry Council

These are one of my favorite anytime treats and are way better than the toaster pastry in the box that you ate when you were 10. Bursting with bluetiful blueberry flavor, these are straight up sublime!

Super simple to make and made with three ingredients (store bought pie crust, homemade blueberry jam and glaze), I find myself whipping these up during the week for a sweet treat.

Filled with delicious blueberry jam and topped with sweet glaze and sprinkles, they are almost too pretty to eat! Check out my latest episode on IGTV where i show you how to make these and then scroll down for the full recipe!

BLUEBERRY HAND PIE RECIPE

by BRANDI MILLOY

INGREDIENTS

• BLUEBERRY JAM

  • 4 heaping cups organic blueberries, rinsed

  • 1 cup sugar

• HAND PIES

  • 1/2 cup blueberry jam (recipe above)

  • 1 large egg

  • 2 refrigerated pie crusts

• ICING

  • 1½ cup powdered sugar

  • 1 tablespoon heavy cream or milk

  • 1 tablespoon blueberry jam (recipe above)

  • 1 teaspoon almond extract, optional

• Sprinkles, for garnish

DIRECTIONS

1. For the blueberry jam:

   Place berries in a stainless steel pot and bring to a full boil, mashing the berries with a spoon. Boil for 1 minute on high heat, stirring constantly.

   Using a potato masher, break and smash blueberries. Add sugar and continue to gently boil for 3-5 minutes. Keep cooking and stirring for about 10 minutes or until thickened.

   For the hand pies:

   1. Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside.

   2. Crack egg into small bowl with a teaspoon of water, whisk and set aside.

   4. Unroll pie crusts and using a pizza cutter, cut the edges off (about 1 inch off all sides to create two 9-inch squares). Then cut each square into three 3-inch wide strips. You should have 6 total.

   5. Place 1½ tablespoons of jam on the bottom end of each strip. Brush exposed piecrust with egg to glue the sides. Gently fold top part of piecrust over the jam end. Using a fork, crimp the edges together on all sides. Repeat the process with the remaining piecrust.

   6. Place hand pies on prepared baking sheet and bake for 15-18 minutes.

   For the icing:

   In a bowl, whisk together powdered sugar, heavy cream, 1 tablespoon of jam and almond extract until smooth.

   To serve:

   Drizzle icing on top of each pastry tart and garnish with sprinkles.

This post is sponsored by the U.S. Highbush Blueberry Council

This blueberry layered cake might just be the sweetest most charming dessert I’ve ever made! Layered cakes are one of those impressive desserts that look like a lot of work but I have a few tricks for making them so well you’ll be volunteering to make them for every special occasion!

From the fluffy buttery cake to the creamy frosting and the juicy, fresh blueberry filling this is one of those cakes everyone can’t get enough of. It’s perfect for any bunch-your Mom on Mother’s Day, a bridal shower, baby shower or a birthday! Be sure to post your photos on Instagram-I can’t wait to see your creations and tag me @BrandiMilloy. Keep scrolling for the full recipe!

All photography by @Ographr

BLUEBERRY LAYERED CAKE

BY BRANDI MILLOY

INGREDIENTS

CAKE

1 box butter cake mix (you can also use yellow or white cake)

ingredients for cake mix (eggs, oil, water)

Three 6” round cake pans

Non stick cooking spray

BLUEBERRY FILLING

2 cups frozen blueberries, rinsed and patted dry

2 tbsp. maple syrup

Juice from half a lemon

BUTTERCREAM FROSTING

1 cup unsalted butter (2 sticks, at room temperature)

4 cups powdered sugar, sifted

3-4 tbsp. heavy cream or milk

1 tsp. vanilla extract

Garnish

1 cup fresh blueberries

handful of chamomile flowers or other edible, organic flowers

DIRECTIONS:

1. Prepare cake mix according to box. Spray cake pans with non-stick cooking spray and then divide batter into three cake tins. Bake at 350F for about 25 minutes or until cake is baked through. Allow cakes to cool. Once cooled, use a serrated knife to level and make each cake even by removing the baked dome part.

2. For the blueberry filling, add all of the ingredients into a sauce pan and cook on medium heat for about 10 minutes stirring as it cooks and mashing the berries slightly. Mixture will start to thicken. Remove from heat and allow to cool completely

3. Make buttercream frosting by adding butter, powdered sugar and salt to mixer and mix. Slowly add in heavy cream/milk 1 tablespoon at a time. Add vanilla and keep mixing until fluffy! Put frosting in pastry bag or place in plastic bag and snip corner about 1/2” opening.

4. To assemble cake: Start by adding a little bit of frosting to center of cake stand/cake plate. Place one cake in center. Top with 1/3 of buttercream and 1/3 of blueberry filling. Repeat this step two more times.

5. Garnish cake with fresh blueberries and chamomile flowers and serve! Can be kept in refrigerator for up to 3 days but allow to come to room temperature before serving.

This post was made possible by the U.S. Highbush Blueberry Council. Thank you for your support!

This is one of my go to appetizers anytime of the year but especially around the holidays. Who doesn’t love gooey cheese and warm bread? Topped with blueberries bursting with flavor and seasoned with thyme, rosemary and a little red pepper flakes, it’s the perfect balance of fruit to cheese to bread.

I’m telling you right now you should pick up double ingredients and make two of them. They go quick. And if you’re like me you probably have most of the ingredients on hand. I keep blueberries by the boxful around here and always have a can or two of refrigerated biscuit dough.

I usually have a bundle of fresh herbs in the fridge (it goes a long way!) or I’ll sometimes forage them around my hood. Ha! This is actually my third attempt at an herb garden but technically it’s not my fault they all died because I was over watering them cause I didn’t know Mr. A was also watering them and then this one time my basil just fried in the sun. It was sad. I don’t know what happened but that’s neither here nor there. And……. I should stop right now because you’re probably not even reading this anymore which is totally fine. Make this right now. You won’t regret it! And if it changes your life like I know it will, send me a shoutout on the gram! I love when you remake my recipes. Means the world. Hope you enjoy! Oh yeah and one more thing. Scroll down for the recipe and pics of Milly helping me with the final touches! She’s the yummiest!

Baked Brie & Blueberry Wreath

by Brandi Milloy

• 1 (8-ounce) round Brie or Camembert cheese

• 1 (16.3-ounce) tube of biscuit dough like Pillsbury Grands!

• 3/4 cup frozen blueberries or 1 (6-ounce) basket of blueberries

• 1/4 teaspoon red chili flakes

• 1/4 teaspoon rosemary, minced

• 1/4 teaspoon thyme leaves

• 1/2 teaspoon flaked sea salt like Fleur de Sel

Directions

1. Preheat oven to 350°F and cover preferably a pizza stone (because it cooks evenly and provides a crispy bottom) or a baking sheet with parchment paper.

2. Remove top of cheese round by carefully slicing the top of the rind off. Place cheese round in center of baking sheet with cut side up. Open biscuits and cut into quarters. Roll each piece of dough into a ball and place around cheese round until you have two rows of dough balls around the cheese. Bake for 25-30 minutes or until bread is cook through and golden brown. .

3. Meanwhile, into a saucepan, add blueberries, red chili flakes, rosemary and thyme. Cook on medium low for 2-3 minutes or until blueberries start to darken and burst. Remove from heat and pour blueberry mixture on top of cheese. Garnish with fluer de sel and herbs as desired!

Peanut Butter and Jelly Cups

This post was made possible by the U.S. Highbush Blueberry Council. Thank you for your support!

PB & J Cups

by Brandi Milloy

Ingredients

• 12 oz. fresh blueberries

• 1 tbsp. water

• 1/2 cup sugar

• 12 oz. semi sweet chocolate, melted

• 3/4 cup creamy peanut butter

• fluer de sel, optional

Directions

1. Make jam by placing blueberries, sugar and water in pot on medium-high heat and bring to a boil. Boil for a minute and mash slightly. Turn off heat to cool. Pour jam into clean jar and keep in refrigerator up to a month.

2. Using a pastry brush, spread chocolate up sides of mini muffin liners and place in muffin tin. Freeze to set, about 5 minutes.

3. Spread 1/2 tablespoon of peanut butter into bottom of chocolate shell. Top each with 1/2 tablespoon of jam. Place back in freezer to harden, about 5 minutes.

4. Top each cup with melted chocolate and garnish with a sprinkle of sea salt. Place back in freezer one final time to set completely. Keep in refrigerator for ultimate freshness and enjoy within 10 days!

Blueberries are an absolute staple in our home so I’m thrilled to partner with the U.S. Highbush Blueberry Council on some fun and easy recipes like these pumpkin spice blueberry donuts. Some might argue these aren’t donuts because they aren’t fried but I promise you they are every bit delicious. These cake donuts are fluffy and tender with juicy blueberries, a creamy frosting and if you like pumpkin spice-they have all those warm comforting flavors that instantly get you in the fall mood.

And when I say this recipe is easy, I mean SO simple! All you need is pumpkin bread/muffin mix, oil, eggs, water and blueberries!

You basically make the batter, fold in the blueberries and then pour it into your donut pan and bake. That’s it. This is the donut pan I use.

If you want to add a simple glaze on top, you need a little bit of powdered sugar, water or milk (I used almond milk cause that’s what we had on hand) and some chopped blueberries. Then just frost them after they’ve cooled.

Even my 15 month old daughter, Milly was able to join in on the fun! If you’re like me and your kiddos won’t let you do anything without them, invite them to help you! I love using cooking and baking as a teaching tool. I had Milly help me add the blueberries to the batter. It may have took her a while and she ate about half of the blueberries but she did it and was so proud of herself!

For a finishing touch, I added a few fresh blueberries on top of each donut while the frosting was still wet and I had Milly help with this too.

I mean, can you even with those cute chubby baby hands!?

I just love this recipe and I hope you do too. The flavors of the pumpkin spice and blueberries work so well together and frankly, I think it’s a beautiful treat to show off at any of those holiday parties you have coming up!

Photography Credit: @Ographr

Photo Credit: TODAY Show/Nate Congleton @photonate

When TODAY Show asked me if I could make a couple of my favorite desserts dairy-free for Hoda, I was up for the challenge! This Ice Box cake features fresh blueberries, bananas, Golden Oreos and a delicious coconut whipped cream made with coconut cream. This dessert isn't too sweet, totally comforting and perfect for spring or summer.  The star of the show is really the coconut whip! The trick is to you put the cans of coconut cream in the refrigerator the night before. This allows the cream to solidify so that you drain the liquid and only mix the cream. Once you see soft peaks, add a little powdered sugar and vanilla beans/extract.  It's absolutely delicious and a fantastic frosting too! Click here for the full recipe and to watch my segment on TODAY!