Here's some ideas, you could always make scones too. I love AnnT's recipe.....blueberries work.

Blueberry Oatmeal Bread

2/3 cup packed brown sugar
3/4 cup milk
1/2 cup vegetable oil
2 eggs
2 1/4 cups Gold Medal all-purpose flour
1 cup quick-cooking or old-fashioned oats
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup fresh or frozen (thawed and drained) blueberries

1 . Heat oven to 350ºF. Grease bottom only of 8- or 9-inch loaf pan.

2 . In large bowl, mix brown sugar, milk, oil and eggs with spoon. Stir in
remaining ingredients except blueberries; beat 30 seconds. Fold in blueberries.
Pour into pan. Sprinkle with additional oats if desired.

3 . Bake 45 to 55 minutes or until toothpick inserted in center comes out
clean. Cool 10 minutes. Loosen sides of loaf from pan; remove from pan to wire
rack. Cool completely, about 2 hours, before slicing. Wrap tightly and store at
room temperature up to 4 days, or refrigerate up to 10 days.

Lemon Blueberry Bread Topping 1/2 cup sugar 1/3 cup flour 1/2 stick unsalted butter 1 teaspoon lemon zest 1/2 teaspoon cinnamon Batter 3/4 cup sugar 1/2 cup milk 1/2 stick unsalted butter 1 egg 2 cups flour 2 teaspoons baking powder 1/4 teaspoon salt 2 cups blueberries 1 tablespoon lemon zest Preheat oven to 375 degrees. Oil a X loaf pan. Stir topping ingredients together until smooth, set aside. Stir sugar, milk, butter and egg together until smooth. Toss flour with bp and salt. Stir into wet ingredients then fold in berries and 1T lemon zest. Transfer to pan, sprinkle with topping. Bake 50 minutes. Cool in pan 5 minutes then transfer to wire rack to cool completely. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Lavender\-Blueberry Streusel Muffins 1 c unbleached flour 1 c whole wheat pastry flour 1/4 tsp salt 2 tsp baking powder 1/2 tsp dried lavender blossoms 1 c fresh blueberries (or frozen, thawed) 1/2 c milk 1/2 c (1 stick) unsalted butter, softened 1 c sugar 2 eggs 1/2 tsp vanilla extract Streusel 1/2 tsp dried lavender blossoms 3 T sugar 1/4 c unbleached flour 2 T unsalted butter, softened. Preheat oven to 375 degrees. Grease muffin cups and set aside. In a small bowl, whisk together flours, salt, baking powder and lavender; set aside. In another bowl, cover blueberries with milk. Set aside. In a large bowl, cream butter and sugar together until light and fluffy. Beat in eggs and vanilla. Add half the flour mixture, stirring to combine. Add the milk mixture, stirring, and then the remaining flour mixture, stirring until barely blended. Divide batter among muffin cups. To make streusel, in small bowl, combine lavender, sugar, and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle streusel on top of each muffin cup and press gently into batter. Bake muffins 30\-35 minutes, until tester inserted in center comes out clean. Cool in pan for 5\-10 minutes, then remove to a wire rack to cool completely. Makes 12\-16 muffins Nancy

Happy birthday cousin!

I have learned that one of my all time favorite combinations is bluberries and coconut. And I found what looked to be a pretty good Ina Garten recipe, but I have to say I haven't tried it. Here's the recipe for your perusal.

Sharon - I've made the Summer Torte several times in the last few weeks, often using Blueberries and it was wonderful! And FELICITATIONS! to the celebrant :-)

Summer Torte by Marion Burros

1 stick butter, softened (I always use unsalted)
3/4 cup sugar
(optional ½ tsp vanilla, ¼ tsp almond extract, etc)
1 cup flour; sifted
1 tsp baking powder
2 eggs
pinch of salt
fruit of choice; sliced into wedges (I used about 7 plums. Peaches, nectarines,strawberries, blueberries, raspberries; all work great and in combination)
cinnamon sugar for top

Preheat oven to 350. Cream butter and add sugar. Beat well. Add eggs (and extract is using) and beat. Mix together flour, baking powder and salt. Add to batter. Mix. Spoon globs to greased 9 or 10 inch springform. Use a knife to spread batter to cover entire pan. Arrange fruit on top. Sprinkle with cinnamon sugar (amount depends on the sweetness of the fruit).
Bake for 45 min.

This blueberry cake from an old Canadian Living Magazine is always a hit.

Home Cookin Chapter: Recipes From Thibeault's Table

Blueberry Upside-Down Cake
===========================
Source:

Canadian Living Magazine, August 1983

Often called gateau aux bleuets or pouding aux bleuets, this cake and its many variations are popular in Quebec. Taken warm from the oven and turned upside-down, it becomes a delicious pudding to serve with whipped cream; left in the pan to cool, it becomes a cake. Add cinnamon it you like a pleasant spiciness; omit for a plain white cake.

1/4 cup melted butter
1/2 cup brown sugar
2 cups blueberries (fresh or Frozen)
1 tablespoon lemon juice
1/2 cup butter
3/4 cup granulated sugar
1 egg
1 teaspoon vanilla
1-1/3 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon (optional)
3/4 cup milk

In 9 inch square cake pan, combine melted butter and brown sugar; spread evenly on bottom. Spread blueberries evenly over top. Sprinkle with lemon juice.

Cream butter; gradually add sugar, beating until light. Beat in egg and vanilla. Sift or mix together flour, baking powder, salt and cinnamon if using. Add dry ingredients alternately with milk to creamed mixture. Spread batter evenly over blueberry layer. Bake in 350°F oven for 45 to 50 minutes or until toothpick inserted in centre
comes out clean. Let cool 10 minutes in pan, then turn out on to large flat plate.

Blueberry Crisp?
Although, Ann's photo had me!! That looks so good!

Add a platter of melon, grapes and strawberries, toss a few more of those blueberries over the top.
Squeeze a fresh lemon over all and a few curls of the peel.

Beautiful and simple.

Ann-- I'm very intrigued by that recipe, but have a question. Don't the blueberries stick to the pan due to the sugar content or does the added butter keep it from happening? I'm hosting a morning coffee for a volunteer appreciation event. Since I do almost no baking these days, I'm just concerned that mine won't turn out as perfect looking as yours does!

Sharon, thanks for posing the question and of course, congratulations to your cousin! She must be a strong woman to host everyone and have a party too!

Chase:
My daughter gave me about a gallon of frozen Blueberries.

Cooked them on top of the range, for awhile, added Sugar &
Cornstarch in water to make pie filling.

A light bulb lit up. Waffles !!!
Blue Berry Pie Filling and Vanilla Ice Cream on Waffles.

I just had this for lunch. Delish !!! Going for seconds.
LOU

I second the scones, I love 'em, but Ann T's cake looks delicious.

Of course, I'd take my Grandma's Blueberry Crisp, it's breakfast for me, although others might actually think it was meant to be dessert. (grin)

Annie

Ellen, the cake tips out the pan beautifully. No problem with the berries sticking.

Sharon, here is another sweet that would make a good "breakfast treat". And it contains Oatmeal. That's definitely a breakfast food.

Home Cookin Chapter: Recipes From Thibeault's Table

Blueberry Oatmeal Squares
=========================
Source: Canadian Living Magazine August 2007

2-1/2 cups rolled oats (NOT Instant)
1-1/4 cups all purpose flour
1 cup packed brown sugar
1 tablespoon grated orange rind
1/4 teaspoon salt
1 cup cold butter, cubed

Filling

3 cups fresh blueberries
1/2 cup granulated sugar
1/3 cup orange juice
4 teaspoons cornstarch

Filling Directions:

In saucepan, bring blueberries, sugar and orange juice to boil; reduce heat and simmer until tender, about 10 minutes. Whisk cornstarch with 2 tablespoons water; whisk into blueberries and boil, stirring until thickened, about 1 minute. Place plastic wrap directly on surface and refrigerate until cool, about one hour.

In a large bowl, whisk together oats, flour, sugar, orange rind and salt; with pastry blender, cut in butter until coarse crumbs. Press half into 8 inch square parchment paper-lined metal cake pan; spread with blueberry filling. Sprinkle with remaining oat mixture, pressing lightly.

Bake in centre of 350°F oven until light golden, about 45 minutes. Let cool on rack before cutting into squares.

Make ahead: Cover and refrigerate for up to 2 days or overwrap with heavy-duty foil and freeze for up to 2 weeks.

mmmmmmm - it all looks good to me! I've made this before and it's very good! (although I admit that blueberries and lemon combo sounds even better)

Blueberry Sour Cream Coffee Cake
From The Stonewall Kitchen Cookbook (Canada, UK), by Jonathan King & Jim Stott.
You can always tell when we're baking this Bundt cake in our stores the air fills with the perfume of blueberries and customers linger, waiting for a taste. Our Wild Maine Blueberry jam creates a ribbon of blueberry filling in the middle of the cake. Although we serve it for dessert, it is also great for breakfast or brunch or a midafternoon snack. Sometimes we add a splash of rum to the melted jam that is drizzled over the top of the cake.
Ingredients:
2 cups all-purpose flour, plus additional for the pan
1 tablespoon baking powder
1/2 teaspoon salt
1/2 pound (2 sticks) unsalted butter, at room temperature, plus additional for the pan
1-1/2 cups granulated sugar
2 large eggs, at room temperature
1 cup sour cream
1 teaspoon vanilla extract
3/4 cup plus 1 tablespoon Wild Maine Blueberry Jam or blueberry preserves
2 tablespoons gold rum, optional
1 tablespoon confectioners' sugar
Instructions:
Preheat the oven to 350°F (175°C). Butter and flour a 10-inch Bundt pan.
Sift together the flour, baking powder, and salt in a medium bowl. Set aside.
Using an electric mixer on high, beat the butter in a large mixing bowl until soft and creamy. Add the sugar and beat until fluffy. Beat in the eggs, one at a time, making sure the first egg is well incorporated before adding the second. Add the sour cream and vanilla and beat until the mixture is smooth. Turn the mixer to low, add the flour mixture, and beat just until incorporated.
Transfer 1/2 cup of the batter to a small mixing bowl and set aside. Pour the remaining batter into the prepared pan and smooth the top. Make a 1-inch trough in the center of the batter all the way around the pan. Add 3/4 cup of the blueberry jam into the reserved batter and beat with the electric mixer until thoroughly combined. Spoon the blueberry batter evenly into the trough.
Bake for 1 hour, or until the cake begins to pull away from the edges of the pan and a skewer inserted in the center of the cake comes out clean. Cool the cake in the pan for 15 minutes, then invert the cake onto a wire rack. Cool the cake completely on the rack.
Melt the remaining 1 tablespoon blueberry jam in a small pan over low heat. (Alternatively, melt the jam in a small bowl in the microwave on medium for 15 seconds.) Stir the rum (if using) into the melted jam. Sift the confectioners, sugar over the cake and drizzle with the melted jam. Serve immediately, or store the cake in an airtight container at room temperature for up to 3 days. The cake can also be frozen for up to 1 month. Defrost at room temperature before serving.
Yield: Makes one 10-inch Bundt cake

I have been buying blueberries lately, and I simply add them to yogurt that I sweeten before adding them. I use Splenda, but you can use sugar, if you prefer. I use about half blueberries and half yogurt. I generally serve it with a bit of granola, which has to be added at the last few minutes. It keeps longer if the granola is on top and not stirred in. It may seem too simple, but I like it a lot! I don't make my own granola because I found that I like Bear Naked granola with fruit and nuts. The blueberries will keep in the yogurt for a couple of days refrigerated. If you make your own granola, it would be a nice treat. I serve it in tiny bowls or dessert cups.

Another option might be to make frozen yogurt with blueberries, but that might not travel as well.

Lars

I have a recipe for blueberry bread pudding with cream cheese and berries. Don't know if that would do the trick but I could post it if you're interested.

So I'm looking at all the wonderful pictures and recipes and then reading Lars's post I realize I have a big box of blueberries that I haven't seen since marketing. There it was under something in the back corner. Big and tasty and there's no way they were lasting long enough to make something out of them!

Blueberry bread pudding does sound interesting though...

Lpink - is this the one you were thinking of?

Overnite Blueberry French Toast

This is a very unique breakfast dish. Good for any holiday breakfast or brunch. Its filled with the fresh taste of blueberries and covered with a rich blueberry sauce to make this a one of a kind.
Servings: 9

Ingredients:
12 slices day-old bread
2 (8 ounce) packages cream cheese
1 cup fresh blueberries
12 eggs
2 cups milk
1 teaspoon vanilla extract
1/3 cup maple syrup
1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup fresh blueberries
1 tablespoon butter

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease one 9x13 inch baking dish and set aside.
2. Cut bread into 1 inch cubes, place half into prepared baking dish. Cut cream cheese into 1 inch cubes and place over bread. Top with blueberries and remaining bread cubes.
3. Beat eggs in large bowl; add milk, vanilla and syrup or honey. Mix well; pour over bread cubes. Cover and refrigerate overnight. Next morning remove from the refrigerator 1/2 hour before baking.
4. Cover and bake for 30 minutes. Remove cover and bake another 25 to 30 minutes or until center is set and is golden in color.
5. Prepare the sauce in a saucepan by combining the sugar and cornstarch. Add water and bring to a boil over medium heat. Stir constantly and boil for 3 to 4 minutes. Stir in blueberries and reduce heat; cook for 10 minutes or until blueberries pop. Stir in the butter and pour over the French Toast.

Here is one that David shared a few years ago. I have not made it (yet) but lots of others on the forum have and given it rave reviews.

Simpler Times Blueberry French Toast Casserole
from David / Lakeguy

8 cups sweet bread in 1" cubes (Brioche or Challah)
5 eggs
1 cup sugar
1 teaspoon vanilla extract
1 teaspoon nutmeg
3 cups milk or Half & Half
3 cups fresh or frozen blueberries
1 cup chopped pecans
1/4 cup butter or margarine
1/2 cup brown sugar

Put bread in large bowl. Whip eggs, sugar and nutmeg until light in color and thick. Add milk and vanilla, stir and pour over bread. Cover and place in fridge overnight.

In the morning, mix 1 cup blueberries into bread and put in greased pan; sprinkle balance of blueberries on top, then pecans. In pan, melt butter and brown sugar until bubbly. Pour mixture over blueberries and pecans.

Bake at 325 degrees for one hour or until puffed. Serve hot with syrup.

Thanks for the ideas everyone.

I think the Lemon Blueberry Bread would be just the thing for this group. I'll serve it up with a nice fruit salad. Maybe I'll make a coffee cake as well just for choice or maybe some biscuits and homemade jam.

Try Blueberry Boy Bait (Cooks Illustrated). It is fantastic! Serves a lot because it is made ahead in a 9x13" pan.

Gee, thanks. Now I'm craving blueberry bread!

Thanks so much Ann, the blueberry upside down cake was perfect!