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Whole Wheat Coconut Oil Waffles
Breakfast American

Whole Wheat Coconut Oil Waffles

4.9

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 Preheat a waffle iron according to the manufacturer's instructions.
  2. 2 Whisk flour, sugar, baking powder, and salt together in a bowl; make a well in the center.
  3. 3 Beat milk, coconut oil, egg, and vanilla extract together in another bowl. Pour into well in flour mixture; stir until batter is just combined.
  4. 4 Ladle batter onto the preheated waffle iron; cook until golden and crisp, 2 to 5 minutes.

By JulieE

Wheat Germ Whole-Wheat Buttermilk Pancakes
Breakfast American

Wheat Germ Whole-Wheat Buttermilk Pancakes

4.6

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 In a medium bowl, mix eggs with oil and buttermilk. Stir in baking soda, wheat germ, salt and flour; mix until blended.
  2. 2 Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides, turning once.

By KAYKWILTS

Fabulous Fig Scones
Breakfast American

Fabulous Fig Scones

4.2

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with parchment paper; lightly sprinkle with flour.
  2. 2 Whisk 1 cup whole wheat flour, oats, baking powder, and salt together in a large bowl. Whisk oil and egg together in a separate bowl until smooth; whisk in honey. Stir oil mixture into flour mixture until just moistened. Toss figs and sugar together in a bowl to coat; fold into dough until evenly distributed.
  3. 3 Place dough in center of the prepared baking sheet; shape into a 7-inch circle.
  4. 4 Bake in the preheated oven for 10 minutes. Score dough into 8 pieces; continue baking until scones are cooked through and lightly browned on top, about 20 minutes more. Cut into 8 scones; slide every other scone back from center to allow cooling.

By BigShotsMom

Whole Wheat Buttermilk Pancakes
Breakfast American

Whole Wheat Buttermilk Pancakes

5.0

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Combine buttermilk, egg, and vegetable oil in a bowl. Mix in flours, baking powder, baking soda, and salt. Stir in chocolate chips.
  2. 2 Spray a skillet with cooking spray and heat over medium heat. Working in batches, spoon or pour 1/4 cupfuls of batter onto the hot skillet. Cook until bubbles form and edges are dry, 2 to 3 minutes. Flip and cook until golden brown, about 2 minutes longer.

By Homegrown

Clean Breakfast Cookies
Breakfast American

Clean Breakfast Cookies

4.2

Prep
10 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C). Coat two baking sheets with cooking spray.
  2. 2 Whisk oats, flour, flax meal, cinnamon, baking soda, and salt together in a large bowl; stir in honey, egg whites, almond butter, and vanilla extract until dough is well blended. Fold in chocolate chips. Drop 36 spoonfuls of dough onto the prepared baking sheets.
  3. 3 Bake in the preheated oven until lightly golden and set, 8 to 10 minutes. Cool on the baking sheets for 10 minutes, then lightly loosen cookies from baking sheets; continue cooling on the baking sheets 10 minutes more.

By Sadie Melgoza

Pumpkin Flax Quickbread
Breakfast American

Pumpkin Flax Quickbread

4.6

Prep
10 min
Cook
65 min
Total
75 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a 9x5x3-inch loaf pan.
  2. 2 Whisk together water and flax seed meal in a large bowl. Mix in sugar, pumpkin, and applesauce until well combined.
  3. 3 Stir together all-purpose flour, whole wheat flour, baking soda, cinnamon, salt, baking powder, nutmeg, and cloves in a medium bowl until well combined. Add flour mixture to pumpkin mixture; stir until smooth. Pour batter into the prepared pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center of loaf comes out clean, 65 to 70 minutes.

By ASTROPHE

Amazing Almond-Carrot-Currant Bread
Breakfast American

Amazing Almond-Carrot-Currant Bread

5.0

Prep
20 min
Cook
50 min
Total
70 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  2. 2 Cream sugar, butter, and salt together in a bowl with an electric mixer until combined. Add eggs, 1 at a time, then vanilla and almond extracts.
  3. 3 Mix all-purpose flour, whole wheat pastry flour, baking soda, and baking powder together in a medium bowl. Add to butter-egg mixture in 3 additions, alternating with carrots and milk in 2 additions. Stir in currants and almonds; the batter will be quite wet. Pour into the prepared loaf pan.
  4. 4 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 50 to 60 minutes.

By Melanie

Wednesday Waffles
Breakfast American

Wednesday Waffles

4.6

Prep
10 min
Cook
55 min
Total
65 min

Instructions

  1. 1 Spray a waffle iron with cooking spray and preheat according to manufacturer's instructions.
  2. 2 Beat eggs, water, canola oil, applesauce, and vanilla extract in a large bowl thoroughly combined. Whisk whole wheat pastry flour, dry milk powder, flax seed meal, wheat germ, all-purpose flour, 1/4 cup plus 4 teaspoons baking powder, sugar, cinnamon, and salt in a separate large bowl until thoroughly combined. Mix dry ingredients into wet ingredients 1 cup at a time to make a smooth batter.
  3. 3 Ladle 1/2 cup batter, or amount recommended by manufacturer, into preheated waffle iron; close lid and cook waffle until crisp and browned, 3 to 5 minutes. Repeat with remaining batter.

By Lori Rucker

Banana Bran Zucchini Bread
Breakfast American

Banana Bran Zucchini Bread

4.6

Prep
30 min
Cook
50 min
Total
200 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking pan.
  2. 2 Stir together the pumpkin, banana, egg, and egg whites in a large bowl. Beat in maple syrup, sugar, and vanilla; the batter should be a bit frothy. Stir in zucchini; set aside.
  3. 3 Mix flour, bran, salt, baking soda, baking powder, cinnamon, nutmeg, cloves, ginger, and allspice in a separate bowl. Gradually add the flour mixture to the zucchini mixture, stirring just to moisten all ingredients. Over-mixing the batter will make it tough.
  4. 4 Pour the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, 50 to 60 minutes. Cool completely before cutting into squares.

By smiithh

Low-Fat Whole Wheat Cranberry Pecan Scones
Breakfast

Low-Fat Whole Wheat Cranberry Pecan Scones

5.0

Prep
15 min
Cook
12 min
Total
42 min

Instructions

  1. 1 Preheat oven to 425 degrees F (220 degrees C). Line a baking sheet with parchment paper.
  2. 2 Whisk whole wheat flour, brown sugar, baking powder, baking soda, and salt together in a large bowl. Cut in butter with a pastry blender until coarse crumbs form. Stir in cranberries and pecans. Mix in skim milk until dough comes together and is the consistency of cookie dough.
  3. 3 Turn dough out onto a lightly floured surface. Pat into a 1-inch thick round. Cut into 8 wedges with a greased knife. Arrange 2 inches apart on the baking sheet.
  4. 4 Bake in the preheated oven until golden brown, 12 to 15 minutes. Transfer to a wire rack to cool, about 15 minutes.

By CROWLAND

Whole Wheat Oat Waffles
Breakfast

Whole Wheat Oat Waffles

4.7

Prep
20 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Preheat a waffle maker according to manufacturer's directions.
  2. 2 Whisk whole wheat flour, all-purpose flour, oat flour, sugar, baking powder, and salt together in a bowl. Whisk egg yolks, milk, canola oil, and vanilla extract in a separate bowl. Beat egg whites in a third bowl (not plastic) with an electric mixer until soft peaks form when you lift the beaters straight out of the beaten eggs, 1 to 2 minutes.
  3. 3 Make a well in the dry ingredients and pour the milk mixture into the well; mix batter until smooth. Gently fold the egg whites into the batter, retaining as much volume as possible. Let batter stand until slightly thickened, about 5 minutes.
  4. 4 Pour 1/2 cup of batter, or amount recommended by the manufacturer, onto the waffle maker; close lid and bake waffle until browned and crisp, 2 to 4 minutes.

By Antipex

Dairy Free Whole Wheat Pancakes
Breakfast

Dairy Free Whole Wheat Pancakes

4.5

Prep
10 min
Cook
30 min
Total
40 min

Instructions

  1. 1 Preheat griddle to 350 degrees F (175 degrees C). In a large mixing bowl combine dry ingredients. In another large mixing bowl combine eggs, oil and almond extract; whisk until combined. Stir in soy milk. Add wet ingredients to dry ingredients and whisk until combined. Batter should be slightly thick, adjust liquid if necessary.
  2. 2 Pour batter by the 1/4 cup full onto hot griddle. Cook until edges look dry and bubbles burst. Flip and cook another minute or so until golden brown. Serve warm.

By Kimberly

Pumpkin Pecan Pancakes
Breakfast

Pumpkin Pecan Pancakes

4.2

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 In a bowl, combine whole wheat pastry flour, multigrain hot cereal, and baking powder.
  2. 2 In a second bowl, beat eggs and combine with milk, pumpkin, yogurt, vanilla extract, sugar and salt. Add wet ingredients to dry, being careful not to overmix the batter. Fold in pecans.
  3. 3 Heat a lightly oiled griddle or frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Bubbles will start to form in the pancakes. Cook until the edges of the pancakes start to look dry, and a bubble popped near the edge holds its shape. Flip the pancakes over, and continue cooking until the other side is golden brown. Repeat with remaining batter, adding more oil to the griddle if necessary. Stack the pancakes on a plate and keep warm until serving. For larger batches, keep pancakes warm in a single layer on a cooling rack positioned over a baking sheet in a 300 degrees F oven (150 degrees C).

By firegirl

Organic Banana Bread
Breakfast

Organic Banana Bread

4.5

Prep
10 min
Cook
90 min
Total
100 min

Instructions

  1. 1 Combine bananas, eggs, canola oil, and cinnamon in a bread machine; add flour, walnuts, chocolate, sugar, baking powder, baking soda, and vanilla extract.
  2. 2 Follow manufacturer's instructions for 'quick bread' setting.

By Alicia Burgess Jones

Banana Walnut Cornbread
Breakfast

Banana Walnut Cornbread

4.0

Prep
10 min
Cook
50 min
Total
60 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 8x8 inch baking pan.
  2. 2 Place the honey, mashed bananas, canola oil, milk and vanilla into a blender or food processor; puree until smooth.
  3. 3 Sift together cornmeal, whole wheat flour, baking powder, soda and cinnamon. Stir flour mixture into banana mixture until blended. Fold in walnuts and sliced bananas. Pour into prepared pan.
  4. 4 Bake in preheated oven for 40 to 50 minutes, or until brown on top.

By dakota kelly

Whole Grain Waffles
Breakfast

Whole Grain Waffles

4.8

Prep
10 min
Cook
5 min
Total
15 min

Instructions

  1. 1 In a large bowl, whisk together the eggs, milk, oil, applesauce, and vanilla. Beat in whole wheat pastry flour, flax seed meal, wheat germ, all-purpose flour, baking powder, sugar, and salt until batter is smooth.
  2. 2 Preheat a waffle iron, and coat with cooking spray. Pour batter into waffle iron in batches, and cook until crisp and golden brown.

By Michelle Ramey

Pumpkin Waffles with Apple-Cranberry Relish
Breakfast

Pumpkin Waffles with Apple-Cranberry Relish

4.3

Prep
25 min
Cook
30 min
Total
55 min

Instructions

  1. 1 To make the Apple-Cranberry Relish: Peel, core, and chop the apples into 1/4-inch pieces. Combine the chopped apples, 3 tablespoons butter, 1/2 teaspoon cinnamon, vanilla, orange juice, and 1/2 cup maple syrup in a saucepan. Cook over medium heat for about 3 minutes. Add the cranberries and cook 5-10 minutes until apples are tender and cranberries have softened.
  2. 2 Remove apples and cranberries using a slotted spoon and set aside in a bowl. Simmer the apple syrup mixture until thick, about 8 minutes, stirring frequently. Remove from heat and stir in the remaining 1/4 cup maple syrup. Add the pecans and orange zest (if desired) to the apple-cranberry mixture.
  3. 3 Preheat waffle iron according to manufacturer's instructions.
  4. 4 Mix the eggs, buttermilk, canola oil, and pumpkin puree in a bowl, beating well. Combine the pastry flour, sugar, baking powder, baking soda, cinnamon, nutmeg, cloves, and ginger. Stir the flour mixture into the pumpkin mixture and mix until thoroughly combined. The batter should be pourable; add a tablespoon more buttermilk if necessary.
  5. 5 Cook waffles according to manufacturer's instructions. Serve hot, topped with butter and apple-cranberry relish, with spiced apple syrup on the side.

By Amie

Apple Crisp with Cranberry Sauce
Dessert American

Apple Crisp with Cranberry Sauce

4.6

Prep
15 min
Cook
45 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place apple slices in an 8- or 9-inch square baking dish; spread cranberry sauce over top. Combine flour, oats, brown sugar, butter, and cinnamon in a bowl until crumbly; sprinkle over apple-cranberry mixture until completely covered.
  3. 3 Bake in the preheated oven until apples are easily pierced with a knife and topping is browned, about 45 minutes.

By Michelle Ramey

Healthier Simple White Cake
Dessert American

Healthier Simple White Cake

4.2

Prep
20 min
Cook
30 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch square pan.
  2. 2 Beat butter and sugar with an electric mixer in a large bowl until light, fluffy, and noticeably lighter in color. Add eggs, one at a time, mixing well after each addition. Beat in vanilla with the last egg. Combine flour and baking powder in a small bowl; mix into butter mixture until well combined. Stir in milk until batter is smooth. Pour or spoon batter into the prepared pan.
  3. 3 Bake in the preheated oven until the cake springs back to the touch, 30 to 40 minutes.

By MakeItHealthy

Plum and Apricot Jam Muffins
Bread & Baking American

Plum and Apricot Jam Muffins

5.0

Prep
15 min
Cook
20 min
Total
45 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 12-cup muffin tin with baking spray.
  2. 2 Combine pastry and all-purpose flours, sugar, baking powder, and cinnamon in a medium mixing bowl; stir until well blended.
  3. 3 Put plums in a large bowl with jam and eggs. Beat with an electric mixer until well combined. Slowly add dry ingredients and mix until flour is totally absorbed into the batter. Drop batter into the prepared muffin cups.
  4. 4 Bake in the preheated oven until nicely browned on top, about 20 minutes. Cool in the tin for 10 minutes. Transfer to a plate to cool completely.

By Cheerios

Lunchbox Cookies
Dessert American

Lunchbox Cookies

3.5

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper.
  2. 2 Whisk all-purpose flour, whole wheat pastry flour, oats, 5-grain cereal, baking powder, baking soda, and salt together in a bowl. Mix butter with white and brown sugar in a separate large bowl until mixture is smooth and creamy. Beat eggs into creamed mixture with an electric mixer until thoroughly combined. Gradually beat dry ingredients into moist ingredients to make a dough. Stir chocolate chips into dough. Drop batter by heaping teaspoonfuls onto prepared baking sheets, keeping cookies about 2 inches apart.
  3. 3 Bake in the preheated oven until cookies are lightly browned, about 10 minutes.

By Cheerios

Peanut Butter and Amaranth Cookies
Dessert American

Peanut Butter and Amaranth Cookies

3.8

Prep
15 min
Cook
35 min
Total
70 min

Instructions

  1. 1 Combine water and amaranth together in a saucepan; bring to a boil, reduce heat to medium-low, and simmer until water is absorbed and amaranth grains are fluffy, about 20 minutes. Cool for 10 to 15 minutes.
  2. 2 Preheat oven to 375 degrees F (190 degrees C).
  3. 3 Beat cooked amaranth and peanut butter together in a large bowl until smooth. Beat in sugar until completely dissolved. Add butter to amaranth mixture and mix; stir in egg until smooth.
  4. 4 Whisk all-purpose flour, pastry flour, oats, baking powder, baking soda, and salt together in a bowl. Gradually add flour mixture to amaranth mixture, stirring until the dough starts to come away from the sides of the bowl.
  5. 5 Form dough into small balls and place 2-inches apart on a baking sheet. Dip a fork into flour and press dough balls with fork to flatten.
  6. 6 Bake in the preheated oven until set, about 15 minutes. Cool on the baking sheet for 3 to 5 minutes before removing to a wire rack to cool completely.

By Cheerios

Clean-Eating Potato and Corn Chowder
Dinner American

Clean-Eating Potato and Corn Chowder

5.0

Prep
20 min
Cook
30 min
Total
55 min

Instructions

  1. 1 Heat olive oil in a Dutch oven over medium heat. Stir in onion and celery; cook until translucent and soft, 5 to 7 minutes. Add potatoes, cover, and cook until beginning to soften, about 5 minutes. Stir in corn, bouillon, marjoram, parsley, a generous amount of salt, and pepper; cover and cook until corn is warmed through, about 2 minutes. Stir in flour; cover and cook 2 minutes more.
  2. 2 Stir almond milk and chicken stock into vegetable mixture; cover and bring to a boil. Lower heat and simmer until potatoes are tender and soup is thickened, 15 to 20 minutes. Remove from heat and cool slightly, about 5 minutes.

By Dana Edwards Stallings

Homestead Harvest Cookies
Dessert American

Homestead Harvest Cookies

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (190 degrees C).
  2. 2 Mix 1 cup raw sugar and honey together in a bowl for honey-sugar.
  3. 3 Cream remaining raw sugar, honey-sugar, and butter together in a large mixing bowl. Add eggs and vanilla extract; mix thoroughly. Add flour, baking soda, salt, cinnamon, and cloves. Mix until evenly moist throughout. Incorporate dried apples, persimmons, and walnuts.
  4. 4 Drop by rounded tablespoonfuls onto ungreased baking sheets.
  5. 5 Bake in batches in the preheated oven until edges are golden, 8 to 10 minutes.

By Rachel Greenfield

Low-Fat Apple Spice Muffins
Bread & Baking American

Low-Fat Apple Spice Muffins

4.4

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C). Spray 12 muffin cups with cooking spray.
  2. 2 Whisk the whole wheat pastry flour, all-purpose flour, baking soda, salt, cinnamon, nutmeg, allspice, and ginger together in a large bowl until evenly combined. Use your fingers to make a well in the center of the dry ingredients.
  3. 3 In a separate bowl, whisk the egg whites, skim milk, yogurt, raw sugar, canola oil, and vanilla extract until smooth; mix in the chopped apple.
  4. 4 Pour the liquid ingredients into the well in the dry ingredients, and mix to make a thick batter.
  5. 5 Pour the batter into the prepared muffin cups, filling them about 2/3 full.
  6. 6 Bake the muffins in the preheated oven until lightly golden brown and a toothpick inserted into the center of a muffin comes out clean, 25 to 30 minutes.
  7. 7 Cool the muffins in their cups for about 5 minutes before removing to finish cooling on wire racks.

By Chef Ivy

Pumpkin Tart with Pecan Crust
Dessert American

Pumpkin Tart with Pecan Crust

4.0

Prep
Cook
Total

Instructions

  1. 1 Set rack in the middle of the oven, and preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9 inch pie plate. Set aside.
  2. 2 Spread nuts over a baking pan. Toast for 7 to 10 minutes, or until the smell of nuts fills the kitchen. Set aside 16 pecan halves for garnish.
  3. 3 Combine oats, flour, remaining pecans, 1/2 teaspoon cinnamon, and a pinch of salt in a food processor bowl. Pulse until mixture becomes a coarse meal. Transfer to a mixing bowl. Whisk together oil and 3 tablespoons maple syrup, and mix into dry ingredients to form a soft dough. Press mixture into prepared pie plate. Crimp edges. Bake for 10 minutes, and set aside to cool.
  4. 4 Blend soymilk and arrowroot in the food processor until the arrowroot is completely dissolved and the mixture is smooth, about 15 seconds. Add pumpkin, 1/2 cup maple syrup, ginger, 1 1/2 teaspoons cinnamon, 1/2 teaspoon salt, nutmeg, and cloves; process until thoroughly blended. Pour filling into baked crust, and smooth the top with a spatula.
  5. 5 Bake for about 35 minutes, or until the crust is lightly browned and the outside inch of the filling is set. Don't worry if the center is still soft; it firms up as the pie cools. Transfer pie to a wire the rack. Gently press toasted pecan halves into hot filling in 2 concentric circles. Cool to room temperature, and then chill until set, about 3 hours. Serve chilled or at room temperature.

By jen

Irish Soda Bread with Buttermilk
Side Dish

Irish Soda Bread with Buttermilk

Prep
15 min
Cook
60 min
Total
105 min

Instructions

  1. 1 Preheat the oven to 375 degrees F (191 degrees C). Line a cookie sheet with parchment paper.
  2. 2 Mix flours, rolled oats, sugar, baking powder, baking soda, and salt in a medium bowl. Mix buttermilk and melted butter together in a small bowl.
  3. 3 Make a small well in the flour mixture and pour in the buttermilk-butter mixture. Stir together with a wooden spoon until well combined.
  4. 4 Turn the dough out on a generously floured surface and knead into a smooth, round loaf. Place on the cookie sheet and cut a shallow X into the top of the dough.
  5. 5 Bake in the preheated oven until top is golden brown, about 1 hour. Carefully tap the bottom of the loaf; it should sound hollow. Cool on a baking rack for at least 30 minutes before slicing.

By Smart Cookie

Healthy Strawberry Rhubarb Bread

Healthy Strawberry Rhubarb Bread

Prep
15 min
Cook
40 min
Total
65 min

Instructions

  1. 1 Preheat oven to 350 degrees F.
  2. 2 In a large bowl, whisk the flour, baking soda, salt, and nutmeg together.
  3. 3 In a separate bowl, whisk together the Almond Breeze (either unsweetened vanilla almond milk or unsweetened vanilla almond cashew milk for extra creaminess), eggs, sugar, and coconut oil.
  4. 4 Stir the strawberries and rhubarb into the batter. Pour batter into a greased loaf pan.
  5. 5 Bake for 40 to 50 minutes, until a toothpick inserted in the center of the bread comes out clean. Cool for 10 to 15 minutes, then remove from the pan and allow to cool completely.

By Almond Breeze

Whole Wheat Pumpkin Bread with Chocolate Chips

Whole Wheat Pumpkin Bread with Chocolate Chips

4.5

Prep
10 min
Cook
45 min
Total
55 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Combine flour, brown sugar, baking soda, baking powder, pumpkin pie spice, cinnamon, and salt in a large bowl. Mix together egg whites, pumpkin puree, and vanilla extract in a separate bowl. Add wet ingredients to dry ingredients, mixing until combined. Fold in chocolate chips. Pour batter into a 9x5-inch loaf pan.
  3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 45 to 50 minutes. Cool in the tin and then transfer to a wire rack to cool completely.

By nattybaby7

Blueberry Bake
Dessert

Blueberry Bake

3.1

Prep
30 min
Cook
40 min
Total
90 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 To Make Biscuit Topping: In a medium bowl combine flour, baking powder, baking soda, and 1 tablespoon sugar. Mix well then stir in buttermilk just until all ingredients are moistened and dough forms a ball. Set aside.
  3. 3 To Make Berry Filling: In a large saucepan combine honey, 1 tablespoon sugar, cornstarch, cinnamon, water, and lemon juice. Mix until smooth, then add berries. Simmer over medium heat, stirring gently, until thickened (about 10 minutes). Spoon berry mixture into an 8x11 inch nonstick casserole dish.
  4. 4 Drop biscuit dough onto berry mixture by tablespoonfuls.
  5. 5 Bake in preheated oven for 20 minutes, or until biscuits are lightly browned.

By Robyn Webb