Lesson #156: Triple Berry Pie

Eating freshly picked berries is one of my favorite summer desserts. I love them heaped in a bowl with a spoonful of yogurt for breakfast and mixed into my ice cream. If I'm going to cook them, they are amazing in a flaky, buttery pie.

This pie contains blueberries, raspberries, and blackberries. The color is absolutely gorgeous! It was the perfect end to a lunch I shared with a friend!

LESSON LEARNED: Mix up the combination of berries in this pie to suit your tastes (and what's currently in season!).

Recipe for Triple Berry Pie

Lesson #134: Blueberry Poppy Seed Muffins

Now that I'm somewhat back baking and cooking after my kitchen being torn apart (we just ordered our new appliances and granite counter tops should be installed in about a month!), I can get back on track with posting recipes.

I made these muffins a while ago and they were FANTASTIC for breakfast. I loved how light the batter baked up and they were not too dense. The blueberries and poppy seeds are complimented with a touch of almond flavor. This is definitely a "keeper" recipe!

LESSON LEARNED: These are best served a day or two after you make them. The recipe makes a lot, so freeze the extra muffins.

Recipe for Blueberry Poppy Seed Muffins

Lesson #59: Blueberry Swirl Cheesecake

I made up this cheesecake recipe on a whim this week. Blueberries were on sale in the grocery store and I thought they would be perfect in a cheesecake.

I first decided to make cupcake sized cheesecakes so they were in single portions and less messy to cut. I whipped up a standard cheesecake base, swirled blueberry puree on top, baked, and cooled the cheesecakes. To top off the cheesecakes, I made a blueberry compote! YUM!

LESSON LEARNED: Make small size cheesecakes for easy serving (no cutting involved!).

Recipe for Blueberry Swirl Cheesecake