6 c. mixed greens
1 c. blueberries
4 oz. crumbled feta cheese
¼ c. almonds
red onion slivers, to taste

For the Dressing:
⅓ c. olive oil
⅓ c. balsamic vinegar
1 Tbsp. lemon juice
1 Tbsp. honey
1 tsp. poppy seeds
¼ tsp. pepper


Layer salad ingredients in large salad bowl or platter.

Prepare dressing by combining all ingredients in a container with a lid; shake vigorously to combine.

Toss salad with dressing.

Recipe and Image from Lemon Tree Dwelling



4 c. blueberries {fresh or frozen}
2 T. cornstarch
1/2 c. granulated sugar
1/4 tsp. ground cinnamon
1/8 tsp. ground nutmeg
1/2 c. water
2 tsp. fresh lemon juice


1 c. all-purpose flour {or whole wheat flour}
1 c. old-fashioned oats
1 c. brown sugar
1/2 teaspoon ground cinnamon
1/2 c. butter, melted


Place blueberries in a large bowl, set aside. Whisk together cornstarch, sugar, 1/4 teaspoon cinnamon, and nutmeg. Sprinkle over berries and toss together. Add lemon juice and water; toss together.

Place in a 9x13” baking dish that has been sprayed with cooking spray.

Combine flour, oats, brown sugar, and 1/2 teaspoon cinnamon in a bowl. Add melted butter and toss until well combined. Sprinkle topping evenly over blueberries.

Bake at 350 degrees for 45 minutes or until berries are bubbling vigorously along the edges and topping is golden brown.

Recipe and Image from The Kitchen is My Playground



1 pint container blueberries (about 125 blueberries)
1 cup vanilla, nonfat Greek yogurt
1 tablespoon stevia (or your favorite sugar substitute)


Line a baking sheet with parchment paper or a nonstick Silpat® mat, and set aside.

In a medium mixing bowl, stir together the yogurt and sweetener.

Working in 2 batches, gently fold in the blueberries to coat in the yogurt.

Scoop them up with a fork and tap the excess yogurt off.

Place the blueberries on the baking sheet, being careful not to have them touch.

Freeze the baking sheet until the blueberries are completely frozen, about 1 hour.

Store leftovers in an airtight container in the freezer.

Recipe and Image from Skinny Mom



1 (8 oz.) tube, crescent dough sheet
4 oz. cream cheese
¼ c. granulated sugar, divided
2 c. (1 pint) fresh or frozen blueberries
1 Tbsp. corn starch
¼ c. sliced almonds
2 Tbsp. turbinado or raw sugar


1 c. powdered sugar
3 Tbsp. cream cheese
1-2 Tbsp. milk


Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

On parchment paper, roll out the crescent dough, and pinch together any holes or perforations.

In a bowl, cream together the 4 oz. of cream cheese and 2 Tbsp. of sugar.

Spread into the center of the dough, leaving about 4" on each side. Using kitchen shears or a knife, cut diagonal 1" strips along the sides of the dough.

Rinse and drain the blueberries. In a bowl, add the remaining 2 Tbsp of sugar, and the cornstarch, and mix together to coat the berries. Pour the berry mixture over the center cream cheese area of the dough. Sprinkle the berries with the sliced almonds.

Gently fold over each end of the dough on to the berries, and fold in each strip of the dough, until all the berries and almonds are encased. Sprinkle the top of the dough with the turbinado or raw sugar granules.

Bake at 375 for 15-18 minutes.

While pastry is baking, mix together the glaze by creaming together the powdered sugar, cream cheese, and milk. Mix until smooth.

When breakfast braid comes out of the oven, drizzle with glaze. Slice and serve.

Recipe and Image from Delightful E Made