Recipe for Blueberry Pancakes - instadessert

Ingredients

2 eggs
2 cup buttermilk
1 cup blueberries
2 cups all-purpose flour
2 1/4 tsp baking powder
1/2 tsp baking soda
4 cup sugar
1/2 tsp salt
1/4 cup melted unsalted butter

Directions

To begin, mix together the flour, baking soda, baking powder, salt, and sugar.
In a separate bowl, whisk together the eggs, melted butter, and buttermilk, then add to the flour mixture.
Heat a skillet over medium heat and spray it with vegetable oil. Pour a desired amount of batter into the pan, and top with some blueberries.
Once the batter begins to bubble, (about 2-3 minutes per side) flip it over.
Serve with syrup or whipped topping if desired, and ENJOY!

Recipe for Blueberry Honey Coconut Cups - instadessert

Ingredients

1 cup Coconut Cream Concentrate or 1 cup homemade coconut butter
1 cup blueberries
1 cup Gold Label Virgin Coconut Oil
⅓ cup raw honey
¼ cup unsweetened shredded coconut
¼ cup cashews, chopped (or other nut of choice)

Directions

Recipe for Raw Blueberry Cheesecake - instadessert

Ingredients

Base
1 cup almonds
1 scoop @shapehealth chocolate protein (optional)
12 fresh dates
1 tbsp cacao powder

Filling
2 cups cashews soaked overnight in water
1 can coconut cream
1/3 cup honey (or sweetener)
1/4 cup blueberries


Directions

Recipe for Healthy blueberry scones - instadessert

Ingredients

1 egg
1/4 cup coconut oil
1/4 cup coconut sugar
1 1/2 cups almond meal
2 tbsp buckwheat flour
1/4 cup shredded coconut
Pinch of salt
1 tsp vanilla
1 tsp baking powder
3/4 cup blueberries


Directions

Recipe for Peach and Blueberry Greek Yogurt Cake - instadessert

Ingredients

1 and 1/2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 stick butter, softened

1 cup sugar

2 eggs

1/2 teaspoon vanilla

1/2 cup Greek yogurt

2 peaches, sliced into wedges

6 oz blueberries

1 teaspoon granulated sugar

Instructions

Preheat oven to 350°F with rack in middle. Grease the side and the bottom of the pan with butter or cooking spray. Line the bottom of a 9x3-inch springform pan (or 9 inch round cake pan) with parchment paper. Grease the parchment paper too.
Sift flour, baking powder, baking soda, together into a medium bowl.

In a separate bowl, beat butter, sugar, and 2 eggs until very light in color and fluffy, 2-3 minutes on high speed. Add vanilla and Greek yogurt and continue beating until very creamy and light in color, for about 1 more minute.

Keeping the mixer speed low, mix in the flour mix until combined. Do not overmix.

Transfer the cake batter to the springform pan. Top with sliced peaches, and scatter blueberries evenly on top in the spaces between the peach slices. Sprinkle the fruit with 1 teaspoon granulated sugar.

Bake until cake turns golden, and the tester comes out clean in the center, about 1 hour, depending on your oven. Midway through baking, I like to put some extra peach slices and extra blueberries on top of the cake for prettiness, and return cake to baking.

When the cake is done baking, let it cool (still in the baking pan) on a wire rack. After cake has cooled for about 40 minutes, release the cake from the springform pan. At this point, if the cake is cool enough, you can slide your hand under the cake, between the parchment paper and the bottom portion of the springform pan and move the cake with the parchment paper attached to its bottom onto a cake plate easily.

If using a 9 inch round cake pan, cook in pan for about 40 minutes or more (up to 1 hour, depending on your oven), then invert onto a plate.