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No-Bake Blueberry Cheesecake
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No-Bake Blueberry Cheesecake
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Instructions
  1. Pulse graham crackers in a food processor until finely ground. Pour melted coconut oil over top and mix to combine. Press mixture into the bottom of a 12-cup muffin tin. Refrigerate while you make the filling. To a large blender or food processor, pulse cashews until coarsely ground. Add lemon juice, coconut cream, vanilla, honey, melted butter, and gelatin. Pulse until combined. Add cream cheese and blend until smooth. Add blueberries and pulse until just combined (be careful not to overblend, as you don’t want the blueberries to be totally pureed). Pour cheesecake filling into the muffin cups, on top of the graham crust. Refrigerate for at least 1 hour, or until cheesecake is firm and set. Can also leave overnight. Serve and enjoy!
Recipe Notes

Photos and recipes courtesy of blueberrycouncil.org and Root + Revel.

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Blueberry Walnut “Forgotten” Cookies
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Blueberry Walnut “Forgotten” Cookies
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  1. Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Using a stand mixer, beat egg whites on high, gradually adding sugar, until soft peaks form. Reduce speed to medium; add cream of tartar. Turn off mixer and scrape bowl to ensure sugar is incorporated. Add vanilla paste and orange zest. Increase mixer to high speed; beat for 5 minutes. Turn off mixer. Using a rubber spatula, fold in toasted walnuts, dried blueberries, and chocolate chips (if using). Using two spoons, drop cookies onto lined cookie sheets. Sprinkle tops with a pinch of sea salt. Transfer cookies to oven. Cook for two minutes. Turn oven off and let cookies sit overnight, or for 8 hours. (That’s what makes them “forgotten!”)
Recipe Notes

Photos and recipes courtesy of blueberrycouncil.org.

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Grilled Chicken with Blueberry Relish
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Grilled Chicken with Blueberry Relish
Votes: 1
Rating: 5
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4 servings
Servings
4 servings
Ingredients
Servings: servings
Instructions
  1. Add blueberries, 1 tablespoon of rosemary, balsamic vinegar, and blueberry preserves into a pan. Bring to a simmer and cook over medium-low heat for about 20 minutes until the liquid has started to thicken. Crush the blueberries with the back of a spoon and set aside. Preheat grill to high. Drizzle olive oil over chicken and season with salt and pepper. Place on the grill and cook for about 7 minutes on each side depending on the thickness of the chicken. Serve on a large plate and top with the blueberry relish and the remaining chopped rosemary.
Recipe Notes

Photos and recipes courtesy of blueberrycouncil.org.

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Blueberry Greek Salad In A Jar
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4 jars
Blueberry Greek Salad In A Jar
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4 jars
Ingredients
Servings: jars
Instructions
  1. n a bowl, combine olive oil, vinegar, dill, onion, lemon juice, zest, garlic, and kosher salt; stir until blended. Divide evenly between four mason jars. Top with lettuce, tomatoes, cucumber, blueberries, and feta cheese, dividing evenly between mason jars. Seal and refrigerate. Shake before serving. Serve with naan, if desired.
Recipe Notes

Photos and recipes courtesy of blueberrycouncil.org.

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Gluten-Free Blueberry Oat Pancakes with Lemon Maple Syrup
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Gluten-Free Blueberry Oat Pancakes with Lemon Maple Syrup
Votes: 1
Rating: 5
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Instructions
  1. Combine banana, eggs, and oats and let stand 10 minutes to thicken. Spray a large non-stick skillet with cooking spray and heat over medium heat. Spoon mixture, 2 tablespoons at a time, onto skillet and top with some of the blueberries. Cook until browned, 1–2 minutes. Turn and cook additional 1 minute or until cooked through. Combine maple syrup and lemon zest and serve with pancakes, if desired.
Recipe Notes

Photos and recipes courtesy of blueberrycouncil.org.

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