Blueberry Orange Blast Recipes

Steps:

• In a large bowl, combine the first five ingredients. In another bowl, combine egg, orange juice, water, butter and orange zest. Add to dry ingredients just until combined. Fold in the blueberries. Pour into a greased and floured 8x4-in. loaf pan. , Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes; remove from pan to a wire rack.

Steps:

• In blender, place blueberries, orange juice, orange peel and yogurt. Cover; blend on high speed about one minute or until smooth.
• Pour into 2 glasses; serve immediately.

Steps:

• Put all ingredients into a blender and blend until smooth.

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs.
• In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough.
• Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise. Drop large tablespoons of batter on an ungreased cookie sheet.
• Bake for 15 to 20 minutes until brown. Cool before applying the orange glaze.
• To prepare Orange Glaze: combine butter, sugar, orange zest, and juice over a double boiler. Cook until butter and sugar are melted and mixture has thickened. Remove from heat and beat until smooth and slightly cool. Drizzle or brush on top of scones and let glaze get hazy and hardened.

Steps:

• Peel orange & remove all the white pith, then separate into sections.
• To blender, add orange sections, yogurt, milk, frozen berries & sugar, then cover & blend until smooth.
• If adding ice, add now, then cover & blend again until smooth.
• Serve in chilled glasses.

Steps:

• Preheat the over to 350 degrees F. Grease and flour one 8-1/2" x 4-1/2" loaf pan. In a small bowl, toss together the blueberries and 2 tablespoons of flour. In a medium bowl, combine the cornmeal, baking powder, baking soda, salt, and the remaining 1-3/4 cups of flour. In a large bowl, with an electric mixer on high speed, beat the butter and sugar for 3 minutes, or until light and fluffy. Add the egg and beat well. Beat in the orange juice and orange peel. Add the flour mixture and, with the mixer on low speed, beat until well-blended. Stir in the blueberries. Spread in the prepared pan. Bake for 55 to 65 minutes, or until a wooden pick inserted in the center comes out clean. Cool on a rack for 5 minutes. Remove from the pan and cool completely on the rack.

Steps:

• Peel and remove the white pith from oranges; separate into sections. Place in a blender; add the yogurt, milk, blueberries and sugar. Cover and process until smooth. Add ice; cover and process until smooth. Pour into chilled glasses; serve immediately.

Steps:

• Place all ingredients in a food processor or blender; cover and process until smooth. Pour into chilled glasses; serve immediately.

Steps:

• In a blender, combine all ingredients; cover and process until smooth. Pour into chilled glasses; serve immediately.