Chef Mia

Easy Blueberry Lemon Jam – Spoonful of Plants

Easy Blueberry Lemon Jam | Spoonful of Plants | Looking for a healthy jam without all that added sugar and pectin? This blueberry lemon jam is the perfect recipe and so easy. This jam has no refined sugars and vegan, the star to any toast, oatmeal, yogurt bowl and more.

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Easy Blueberry Lemon Jam

  • Author: Chef Mia
Print Recipe

Description

This jam is full of naturally sweet flavor from ripe summer blueberries and just a touch of lemon zest. Perfect on toast, in yogurt, oatmeal and even ice cream!

Ingredients

Scale
  • 4 cups blueberries washed and any stems picked off
  • zest and juice from one small lemon
  • 2 tablespoon maple syrup

Instructions

  1. Combine all ingredients in a quart size saucepan.
  2. On medium high heat, begin to mash (I used a potato masher) until most but not all of the blueberries are broken up.
  3. Bring to a boil.
  4. Lower heat and simmer for about 50-55 minutes, stirring every so often to prevent burning.
  5. Test with cold spoon (see above)*
  6. Let cool and transfer to a jar with lid.
  7. Refrigerate.

Notes

I have gotten a few questions regarding using frozen blueberries for this recipe. Although I have not tested this myself, I have had a few readers message me that frozen blueberries did in fact work for this recipe.

Nutrition

  • Calories: 37kcal
  • Sugar: 7g
  • Protein: 0.4g

Pistachio Cherry Bread – festive & sweet!

Nothing screams Christmas quite like this Pistachio Cherry Bread. Made with boxed cake mix & pistachio pudding mix, this sweet dessert bread could not be easier! A irresistable almond glaze finishes it off perfectly! #thedarlingapron #sweetbread #pistachiocake #holidaybaking #maraschinocherries #christmastreats

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Pistachio Bundt Cake w/ Cherry Glaze

  • Author: Chef Mia
Print Recipe

Description

Made with boxed cake mix and pistachio pudding mix, this pistachio bundt cake is incredibly moist and topped with a sweet cherry glaze. This recipe is perfect when you need a dessert that looks bakery-worthy without the fuss.

Ingredients

Scale
  • 1 pkg. yellow cake mix
  • 1 3.4 oz. box instant pistachio pudding
  • 4 eggs
  • ¼ cup vegetable oil
  • 2 tbsp. water
  • 1 cup sour cream
  • ¼ tsp. almond extract

Instructions

  1. Preheat oven to 350 degrees. Thoroughly grease bottom and sides of a Bundt pan.
  2. In a large mixing bowl, combine cake and pudding mix. Add eggs, oil, water, sour cream & almond extract. Beat with a hand mixer for 2 minutes at medium speed until smooth. 1 pkg. yellow cake mix, 1 3.4 oz. box instant pistachio pudding, 4 eggs, ¼ cup vegetable oil, 2 tbsp. water, 1 cup sour cream, ¼ tsp. almond extract
  3. Pour into greased Bundt pan and bake 35-40 minutes until toothpick comes out clean. Cool in pan for 5 minutes before inverting onto a wire rack to cool completely.
  4. Whisk together icing ingredients, starting with 1 tbsp. of milk and adding an extra if needed. Drizzle icing over the top of the cake and allow to drip down the sides. Let the icing dry before covering. 2 cups powdered sugar, 2 tbsp. butter, 1-2 tbsp. milk, 3 tbsp. maraschino cherry juice

Notes

Loaf pan method:
Split batter between 2 greased small loaf pans (8×4 inches) and bake 35-40 minutes
Adding maraschino cherries to the batter (optional but fun!):
Drain ¾ cup maraschino cherries and pat dry with paper towel. Cut in half & gently fold in cherry pieces into the batter before pouring into Bundt or loaf pans. Great for Christmas (Grinch bread)!

Blueberry Cinnamon Rolls – The Epicurean Mouse

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Blueberry Cinnamon Rolls

  • Author: Chef Mia
Print Recipe

Description

These blueberry cinnamon rolls are fluffy and tender with the most amazing blueberry filling. In each bite, you get warm swirls of cinnamon sugar and sweet blueberry filling. I top each roll with a tasty blueberry cream cheese frosting

Ingredients

Scale
  • 1 cup Whole milk, warmed to 110°
  • 2 1/4 tsp Active dry yeast
  • Pinch of sugar, to activate the yeast
  • 6 tbsp Unsalted butter, melted
  • 2 Large eggs, room temperature
  • 1/2 cup White granulated sugar
  • 4 cups All purpose flour
  • 1 tsp Salt
  • 1 cup Heavy cream, poured on top of risen rolls

Instructions

  1. Warm milk to 110°. Then, sprinkle yeast and a pinch of sugar on top and stir. Let mixture stand for 10 minutes. As you wait for yeast to bloom, melt butter inside the microwave. Let it slightly cool.
  2. Pour the yeast mixture, melted butter and eggs inside bowl of stand mixer with dough hook attachment.
  3. Add the flour, sugar and salt to the wet ingredients and mix on low speed until the dough begins to form. Then, increase speed to medium and knead for 5 minutes.
  4. As the dough is kneading, spray a large bowl with nonstick spray. Place the dough inside the bowl and cover lightly with a kitchen towel.Let the dough rise in a warm place for 1 hour or until doubled in size.
  5. In a saucepan, combine fresh blueberries, sugar, cinnamon stick, lemon juice and lemon zest. Heat until the blueberries begin to break down and the sugar is dissolved.
  6. Then, combine water and cornstarch and add to blueberry mixture. Cook the jam until the mixture is thick and coats the back of a spoon. Remove cinnamon stick and cool completely before using.
  7. Let butter soften at room temperature for 1-2 hours. Alternatively, you can also soften the butter by warming it in the microwave for 10-15 seconds.Then, in a separate bowl, combine brown sugar and cinnamon.
  8. Using a hand mixer, beat together cream cheese and butter. Once smooth, add the sifted powdered sugar, vanilla extract and cream. Mix until fluffy.
  9. Then, take 2 tbsp of blueberry jam and swirl it into the frosting. Do not combine completely. You want to have streaks of the blueberry jam rather than turning the frosting completely purple.
  10. Place dough onto a lightly floured surface and roll dough into a 12×24 rectangle, about 1/4" thick.
  11. Use an off set spatula to spread softened butter onto the dough. Sprinkle the dough with cinnamon sugar. Then, take blueberry jam and spread on top, leaving a 1" border.Make sure to reserve 2 tbsp of jam for the cream cheese frosting.
  12. Start on the short side of the dough and roll dough into a log. BEWARE: This is super messy and you will have jam spill out. Just keep rolling.
  13. Use non-flavored dental floss to slice the roll into 12 equal pieces. Place rolls into a greased 9×13 pan. Lightly cover with a kitchen towel and let the dough rise in a warm place until doubled in size.
  14. Preheat oven to 350°. Pour heavy cream on top of risen rolls. Then, bake the cinnamon rolls for 28-30 minutes. The tops will be a dark golden brown.
  15. Once the rolls finish baking, let them sit for 10 minutes. Then, add small dollops of frosting on top of each roll. Use an off set spatula to spread the frosting over the warm rolls.
  16. Garnish with fresh blueberries.

Nutrition

  • Calories: 496kcal
  • Sugar: 32g
  • Protein: 8g

How to Make Blueberry Sauce

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

How to Make Blueberry Sauce

  • Author: Chef Mia
Print Recipe

Description

These rustic Blueberry Hand Pies are easy to make and incredibly delicious. What better way to enjoy fresh, summer blueberries than in these tasty little pie bites!

Ingredients

Scale
  • 1 cup blueberries
  • 1/2 cup water
  • 1/4 cup granulated sugar
  • 1 tablespoon cornstarch mixed with 1 tablespoon water
  • 1/4 teaspoon vanilla extract
  • 1 teaspoon lemon juice

Instructions

  1. Combine all ingredients and bring to a boil over medium-high heat. Reduce heat to low and simmer until thickened, abut 3-5 minutes.

Notes

** Nutritional information is an estimate and may vary.

Nutrition

  • Calories: 78kcal
  • Sugar: 16g

Frozen Yogurt Granola Cups with Berries

fall dessert recipes,fall dessert,dessert recipes,dessert recipes easy,dinner ideas,dinner recipes,dinner recipes for family,dinner ideas easy,lunch ideas,lunch recipes,breakfast ideas,breakfast recipes,cooking recipes,recipes for dinner,cooking ideas,healthy dinner recipes,healthy recipes,healthy lunch ideas,healthy meals,healthy fall baking,halthy eating,that girl,that girl aesthetic,that girl routine,friday blessings,friday night dinner ideas,baking ideas,autumn,christmas treats

Print

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Frozen Yogurt Granola Cups with Berries: A Refreshing and Healthy Treat

  • Author: Chef Mia
Print Recipe

Description

A high-protein, fiber-rich frozen treat featuring a chewy almond-oat base and a creamy Greek yogurt center topped with antioxidant-rich berries.

Ingredients

Scale
  • 3/4 cup Rolled oats
  • 1/4 cup Natural almond butter
  • 3 4 tbsp Honey or maple syrup
  • 1 tsp Vanilla extract
  • 1/2 tsp Ground cinnamon
  • 1 1/2 cups Greek yogurt full-fat recommended
  • 1 cup Mixed fresh berries strawberries, blueberries, raspberries

Instructions

  1. Base: In a bowl, mix oats, cinnamon, almond butter, honey, and vanilla until a sticky dough forms.
  2. Line: Place 12 liners in a muffin tin.
  3. Press: Distribute the granola mixture evenly across the liners and press down firmly to create a solid base.
  4. Fill: Top the granola with a generous dollop of Greek yogurt (about 2 tablespoons per cup).
  5. Top: Press fresh berries into the yogurt and add any remaining granola crumbles.
  6. Freeze: Freeze for a minimum of 4 hours until the yogurt is solid.
  7. Serve: Remove from the freezer and let sit for 35 minutes before peeling off the liner.

Notes

Customization: Add a few mini dark chocolate chips to the granola base for a more dessert-like experience.
Vegan Option: Use coconut-based yogurt and maple syrup for a 100% plant-based version.
Consistency: If your almond butter is very stiff, microwave it for 10 seconds to make it easier to incorporate into the oats.

2026 Exorecipes. All rights reserved.

Contact Us

Privacy Policy

About me