American Triffle

Ingredients:

• 1 package vanilla pudding, prepared according to package
• 1 (16 oz) package blueberries
• 1 (16 oz) package strawberries, sliced (leave one whole with green removed)
• 1 pint whipping cream, whipped with powder sugar & vanilla extract
• 1 angel food cake, cut into bite size pieces

Directions:

You can layer the ingredients how ever you would like, but my layers are as follows:

1. pudding
2. angel food cake
3. whip cream
4. strawberries
5. angel food cake
6. pudding
7. whip cream
8. blueberries
9. angel food cake
10. pudding 
11. whip cream
12. strawberries
13. blueberries
14. the rest of the whip cream
15. strawberry star with a few randomly placed blueberries

*How to make whip cream: Place whipping cream in a metal or glass bowl. Whip until soft peaks, then add powder sugar and vanilla extract, to taste. Whip to stiff peaks and enjoy! (It will whip faster if you place the bowl and whisk in the freezer prior to whipping the cream.

~Recipe from Mikaila

Blueberry Banana Bread

Prep time: 15 minutes
Cook time: 35 minutes
Yield: 4 mini loaves or 1 regular loaf

Ingredients:

• 1 3/4 cups all-purpose flour
• 1 teaspoon baking powder
• 1/8 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, at room temperature
• 1 cup sugar
• 2 large eggs
• 1/4 cup buttermilk
• 1/2 teaspoon vanilla extract
• 3 ripe bananas, mashed
• 1 cup blueberries

Directions:

1. Preheat oven to 350°F. Lightly coat four 5 3/4-inch mini loaf pans with nonstick spray.
2. In a large bowl, combine flour, baking powder, baking soda and salt.
3. In the bowl of an electric mixer fitted with the paddle attachment, beat butter and sugar on medium-high until light and fluffy, about 2-3 minutes. Beat in eggs, buttermilk and vanilla until well combined. Beat in bananas until well combined. Gradually add flour mixture to the sugar mixture at low speed, beating just until incorporated.
4. Add blueberries and gently toss to combine.
5. Scoop the batter evenly into the loaf pans. Place into oven and bake for 30-35 minutes, or until a tester inserted in the center comes out clean.
6. Remove from oven and let cool for 15 minutes before inverting the cake onto a wire rack.

*Instead of using 4 mini loaf pans you can use 1 regular loaf pan and cook for 1 hour.

~Adapted from damndelicious.net

Ricotta & Blueberry Pancakes

Prep. time: 10 minutes
Cook time: 30 minutes

Ingredients:

• 2 cups water
• 1/3 cup sugar
• 1/3 cup honey
• 1 1/2 tsp vanilla extract
• 2 cups pancake and waffle mix (Pancake recipe below, if you don't have boxed mix)
• 1 cup whole milk ricotta cheese
• 2/3 cup frozen blueberries
• melted butter

Directions:

1. Stir 1/3 cup of water and sugar in a small saucepan over medium heat the sugar dissolves, about 5 minutes. Stir in the honey. Set aside and keep the honey syrup warm.
2. Using a rubber spatula, stir remaining 1 2/3 cups of water and vanilla in a large bowl. Add the pancake mix and stir just until moistened but still lumpy. Stir in the ricotta into the pancake mixture, then stir gently to incorporate the ricotta but maintain a lumpy batter. Fold in the blueberries.
3. Heat a griddle over medium heat. Brush with the melted butter. Working in batches, spoon 1/4 cup of batter onto the griddle for each pancake. Cook until golden brown, about 3 minutes per side. Serve with the honey syrup.