A Blueberry Feast for Mom
Show mom how much she means to you this Mother's Day by making a blueberry feast fit for a queen.
Mother's Day is right around the corner, so it's important to put your game face on! Moms are important, and you need to show yours how much she means to you. This year, in addition to the flowers and presents, consider making a blueberry feast for your mom. Blueberries are delicious and nutritious, meaning you'll be showing mom that you really care. Find our favorite recipes for each course for a blueberry feast for Mom, and make the whole meal, or take those dishes you think she'll like the best!
Blueberry Feast Recipes
Appetizer: Blueberry Guacamole
Enjoy this blueberry guacamole with some pita chips, crackers, veggies or your mom’s favorite dipper as soon as everyone arrives! Adjust red pepper flakes to your mom’s preference (it’s her day, so you make it how she wants it, right?)
- 1 teaspoon avocado oil
- 1/2 cup fire roasted corn
- 3 large avocado, diced
- 1/4 cup frozen blueberries (thawed), plus 2 tablespoons for garnish
- 1 clove garlic, minced
- 1/4 red onion, diced
- 1 jalapeno, diced
- 6 cherry tomatoes, quartered
- 1 teaspoon red pepper flakes
- 1 lime, juiced
- 2 tablespoons chopped cilantro
- 2 tablespoons chopped basil
- Salt and pepper, to taste
- In a small skillet over medium heat, saute corn in avocado oil until cooked through, about 3-5 minutes. Set aside to cool.
- Meanwhile, add avocado and blueberries to a large glass bowl and mash with a fork until combined. Add the reserved corn and the remaining ingredients and mix well to combine. Garnish with blueberries.
- Serve and enjoy–goes great with tortilla chips or as a topping for tacos.
First Course: Blueberry and Gorgonzola Salad with Mixed Greens
This salad is light and delicious, and the combination of the tart sweetness of blueberries with the savory notes of gorgonzola cheese is a match made in heaven.
- ¼ cup Safflower oil
- 3 tablespoons sour cream
- 2 tablespoons honey
- 1 tablespoon white vinegar
- 1 tablespoon poppy seeds
- 1 teaspoon lemon juice
- ½ teaspoon salt
- 1⁄8 teaspoon ground black pepper
- Mixed salad greens such as Bibb lettuce
- 8 cups Tatsoi and Belgian endive
- 1 cup fresh blueberries
- 2 ounces (about ½ cup) crumbled gorgonzola cheese
- To prepare poppy seed dressing: In a blender container, combine oil, sour cream, honey, vinegar, poppy seeds, lemon juice, salt and pepper
- Process until blended
- To plate each serving: In a bowl, combine 2 cups salad greens with about 2-½ tablespoons poppy seed dressing
- Place greens on serving plate
- Top with ¼ cup blueberries and 2 tablespoons Gorgonzola cheese
- Garnish plates with additional endive leaves, if desired
Number of servings (yield): 4
Main Course: Blueberry & Brie Turkey Wellington
Mom (and everyone else, too) will love the flavors of the blueberry take on a wellington. Think sweet and tangy blueberry meets savory bacon and brie all done up in a light and buttery pastry.
- 2 teaspoons olive oil
- 1 small shallot, sliced thinly
- 2 cloves garlic, minced
- 1/4 teaspoon chopped fresh rosemary
- 1/2 teaspoon thyme leaves
- 3/4 teaspoon salt
- 1/2 teaspoon pepper
- 1 boneless, skinless turkey breast
- 4 ounce wedge Brie cheese, rind removed
- 1/4 cup diced and cooked bacon
- 1/4 cup pickled beets, diced
- 3/4 cup frozen blueberries
- 1/2 cup cooked, crumbled bacon
- 1 sheet frozen puff pastry
- 1 egg beaten
- In a medium skillet over medium-high heat, heat olive oil. Add shallot and garlic; cook, stirring frequently, about 3 minutes.
- Stir in thyme, rosemary, 1/4 teaspoon of the salt and 1/4 teaspoon of the pepper. Remove from heat; set aside to cool.
- Place the turkey breast inside a large zip lock bag. Pound until it’s nice and flat (about 3/4 – 1 inch thick).
- Sprinkle turkey with remaining salt and pepper.
- Place strips of cheese lengthwise down the center of the turkey. Add the shallot and thyme mixture, blueberries and bacon.
- Roll up the turkey to enclose the filling as well as you can. Heat oven to 400°F.
- On parchment lined baking sheet, roll puff pastry to a 15 x 10 inch rectangle.
- Place the stuffed turkey breast in the center of the puff pastry. With a sharp knife, cut horizontal slits (about 1 inch apart) on the edge of each side of the pastry dough.
- Fold each piece over the turkey breast and continue until the turkey breast is completely covered. Tuck the edges of the both sides in and pinch them well. Brush the puff pastry with the beaten egg.
- Place in the oven and cook for 70 minutes or until your meat thermometer reads 180 degrees.
- Let stand 10 minutes before cutting.
Number of servings (yield): 4 – 6
Dessert: Blueberry Cheesecake
We’re willing to bet one of your mom’s favorite desserts is cheesecake, and this one is a perfect ending to her blueberry feast.
- 1 cup graham cracker crumbs
- 3 tablespoons honey, divided
- 1 container (8 ounces) nonfat orange or tangerine yogurt
- 4 ounces low-fat cream cheese, from an 8-ounce package
- ¾ cup nonfat cottage cheese
- 1 tablespoon cornstarch
- 2 eggs
- 2 cups fresh blueberries
- Preheat oven to 350°F
- In a small bowl, combine graham cracker crumbs and 2 tablespoons of the honey
- Transfer to a 9-inch pie plate
- With the back of a spoon, press mixture onto bottom and halfway up sides of plate
- In a food processor container, place yogurt, cream cheese, cottage cheese and cornstarch
- Whirl until smooth, about 1 minute
- Add eggs
- Whirl until blended
- Pour about half of the cheese mixture onto the crust
- Top with ½ cup of the blueberries
- Cover with remaining cheese mixture
- Bake until firm, about 35 minutes
- Cool on a wire rack
- In a microwaveable dish, microwave the remaining 1 tablespoon honey just until liquefied, about 15 seconds
- Add the remaining 1-½ cups blueberries
- Toss to coat
- Top pie with berries
- Loosely cover pie
- Refrigerate until firm, about 3 hours
Recipes and photos courtesy of the U.S. Highbush Blueberry Council.