Red White and Blue Fruit Salad

This red white and blue fruit salad is packed with fresh fruits, crunchy walnuts, and chewy marshmallows– perfect for Fourth of July!

The post Red White and Blue Fruit Salad appeared first on Budget Bytes.

My Red White and Blue Salad is Summer in a bowl. Christmas and Thanksgiving are great holidays, but I’m a summer gal through and through. There’s just something magical about the smell of sunscreen and fresh cut grass mingling with drool-worthy scents wafting from the grill. Are you with me? Now, all you need is an ice cold beverage, some sunshine, and this Red White and Blue Fruit Salad! You’re going to want to save this recipe, because it’s perfect for Memorial Day and the Fourth of July.

overhead view of a bowl of red white and blue fruit salad.

The only thing I love more than celebrating ‘Merica and honoring our veterans is berries being in season! I pretty much refuse to buy berries when they aren’t in season because the quality is never as good and they are never quite as budget-friendly. I’m also a sucker for nostalgia and I feel like there was always a whipped cream fruit salad variation at all of my family gatherings growing up, probably because fruit salads require almost zero prep and they are always a crowd pleaser! This one is extra special because it brings the patriotic vibes, too.

What is Red, White, and Blue Fruit Salad?

This patriotic fruit salad utilizes red, white, and blue fruits to create a colorful display fit for Independence Day or Memorial Day (or anytime I’m craving a refreshing and fun fruit salad). Strawberries represent the red, bananas and apples represent the white, and blueberries represent the blue. I added a little bit of crunch with some walnuts for texture. Topped off with some classic Cool Whip, this is one refreshing salad that’s a great BBQ side dish or dessert.

Ingredients

Here’s what you’ll need to make this red white and blue fruit salad:

  • Fruit: I used a combination of bananas, strawberries, apples, and blueberries to create this patriotic salad.
  • Sugar: A little bit of granulated sugar makes the berries glisten and helps prevents the apples from browning.
  • Walnuts: Crushed walnut pieces add a bit of savory nuttiness and crunch.
  • Marshmallows: Add pops of sweetness. Mini marshmallows are the perfect size, but you can also quarter full-sized marshmallows.
  • Cool Whip: The perfect garnish for this fresh and fruity salad. You can also make your own whipped cream if you prefer!

What Else Can I Add?

  • Fruits: If you’re not needing this to be particularly red, white, and blue, you can add any fruits your heart desires. Blackberries, raspberries, pitted cherries, concord grapes, pomegranate arils, or chopped pineapple would all keep the red white and blue theme going! Just be careful to avoid smushing the fruit when tossing the ingredients so you can see the distinct red, white, and blue colors throughout.
  • Crunch: Pecans, cashews, sunflower seeds, or homemade granola are all great sources of crunch.

How To Store Leftovers

This fruit salad can be prepared up to 24 hours before you plan to serve it, although the tender berries may shed some juices as they sit and the bananas and apples may brown a bit. To achieve true fireworks, prepare just before your company arrives! It will keep for up to 3 days in the refrigerator.

overhead view of servings of red white and blue fruit salad in stemless wine glasses.
overhead view of a bowl of red white and blue fruit salad.
Print

Red White and Blue Fruit Salad

This red white and blue fruit salad is packed with fresh fruits, crunchy walnuts, and chewy marshmallows– perfect for Fourth of July!
Course Salad
Cuisine American
Total Cost ($11.74 recipe / $1.46 serving)
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 8 people (about 1 cups each)
Calories

Ingredients

  • 2 bananas $0.46
  • 2 cups quartered strawberries $2.50
  • 1 diced apple $1.00
  • 2 cups blueberries (1 pint) $2.99
  • 2 tsp. sugar $0.01
  • ½ cup walnut pieces $2.64
  • 1 cup mini marshmallows $1.00
  • 1 cup Cool Whip $1.14

Instructions

  • Dice bananas into ¼ inch pieces, quarter strawberries, core and dice the apple, gather walnut pieces, blueberries and mini marshmellows.
  • Toss bananas, strawberries, apple, and blueberries in a big mixing bowl with sugar.*
  • Fold in walnut pieces and mini marshmallows to sugared fruits and toss to combine.
  • Top each serving with a generous dollop of Cool Whip or homemade whipped cream and extra walnut pieces.

See how we calculate recipe costs here.

Notes

*The sugar will make your berries glisten and will slow down the apples from browning!

Nutrition

Serving: 1cup
scooping a bite from a serving of red white and blue fruit salad in a stemless wine glass.

how to make Red, White, and Blue Fruit Salad – step by step photos

ingredients for red white and blue fruit salad on a cutting board.

Dice 2 bananas into ¼ inch pieces; quarter 2 cups of strawberries; core and dice 1 apple; and gather ½ cup walnut pieces, 2 cups of blueberries and 1 cup of mini marshmallows.

cut fruits tossed with sugar in a white bowl.

Toss the 2 diced bananas, 2 cups of quartered strawberries, 1 diced apple, and 2 cups of blueberries in a big mixing bowl with 2 tsp sugar.

red white and blue fruit salad mixed up in a white bowl with a side of cool whip.

Fold in ½ cup walnut pieces and 1 cup mini marshmallows to sugared fruits and toss to combine.

overhead view of servings of red white and blue fruit salad in stemless wine glasses with cool whip.

Top each serving with about 1 Tbsp of Cool Whip and extra walnut pieces.

close-up side view of a serving of red white and blue fruit salad in a stemless wine glass with cool whip.

This easy-to-make red white and blue fruit salad will be the star of your July 4th BBQ!

I would like to express my endless gratitude for the veterans who have sacrificed their lives while defending our country and their families.

The post Red White and Blue Fruit Salad appeared first on Budget Bytes.

Blueberry Cookies with Crumble Topping

stack of blueberry cookies on cooling rack with gray backgroundThese soft and chewy Blueberry Cookies are jam-packed with juicy blueberries and topped with a sweet crumble. Like blueberry muffins in cookie form! Craving more spring and summer cookies? Check out my Lemon Shortbread Cookies, Chocolate Marshmallow Cookies and Lemon Crinkle Cookies while you’re here! Enjoy these blueberry muffin cookies in the spring or any…

stack of blueberry cookies on cooling rack with gray background

These soft and chewy Blueberry Cookies are jam-packed with juicy blueberries and topped with a sweet crumble. Like blueberry muffins in cookie form!

Craving more spring and summer cookies? Check out my Lemon Shortbread Cookies, Chocolate Marshmallow Cookies and Lemon Crinkle Cookies while you’re here!

a stack of vegan blueberry cookies on a wire rack.

Enjoy these blueberry muffin cookies in the spring or any time of year using fresh, frozen or even dried blueberries. They’re soft, chewy and loaded with plump blueberries, just like my Vegan Blueberry Muffins. The streusel sprinkled on top is the perfect finishing touch!

They can be made gluten free and even customized with flavor boosters, like lemon zest, lavender, or extra berries! A little lemon glaze drizzled on top couldn’t hurt, either.

Why you’ll love these blueberry muffin cookies

  • Just like blueberry muffins – What makes these blueberry muffin-esque cookies so special is their soft and fluffy interior and slightly crisp exterior. It’s what you’d get in a bakery-style muffin but in a cookie!
  • The sweet crumble topping – The 3-ingredient crumble sprinkled on top of the cookies is a lovely and charming finishing touch. It takes this simple cookie recipe over the top!
  • Packed with juicy blueberries – I’m always picking up cases of blueberries as soon as they’re in season so I can use them in blueberry pancakes, lemon blueberry bread, blueberry cake, and, now, these delicious blueberry cookies.
vegan blueberry cookies on a wire rack.

How to make blueberry cookies

Find the complete recipe with measurements in the recipe card below.

Cream the butter and sugars together in the bowl of a stand mixer until creamy and smooth. Next, beat in the milk and vanilla. Stop the mixer and add in the flour, baking soda, cornstarch, and salt. Mix on low speed until just combined.

Lastly, use a spatula to gently fold in the blueberries.

Tip: Be very gentle when folding in the berries. Some will burst but that’s okay! However, if too many burst, the cookie dough will turn green.

cookie dough and fresh blueberries in a large white bowl.

Use a cookie scoop or spoon to scoop the cookie dough from the bowl onto a baking sheet. 

Sprinkle a generous amount of the crumble topping on each cookie dough mound, then gently press it into the dough.

Bake the cookies until they’re golden around the edges. Let them cool slightly, then enjoy!

For extra decoration, add a drizzle of vanilla glaze, lemon glaze, or cream cheese frosting over the cookies when they’re done cooling.

vegan blueberry cookies on a wire rack.

Frequently asked questions

Should I use fresh blueberries or frozen blueberries in these cookies?

Both work well! I like to use fresh blueberries because they don’t bleed as much as frozen blueberries. If you do use frozen berries, do not thaw them ahead of time. You can also use dried blueberries if you’d like.

Can these cookies be made gluten-free?

Yes! Substitute the all-purpose flour for a quality gluten-free flour blend, like Better Batter or Bob’s Red Mill.

What else can I add to the cookie dough?

You can customize the cookies with a 50-50 mix of blueberries and another berry or chocolate chips. You can also add a little lemon zest and/or lemon extract for lemon blueberry cookies, or culinary lavender for blueberry lavender cookies.

Do I have to use blueberries?

Not if you don’t want to! Experiment with chopped strawberries, raspberries, blackberries, peaches, or apples instead of blueberries.

How long do they last?

Vegan blueberry cookies will stay soft and chewy for 2 to 3 days when stored in an airtight container at room temperature. You can also keep them in the fridge for about 5 days or in the freezer for up to 3 months.

close up on a blueberry cookie with a bite taken out of it.
stack of blueberry cookies on cooling rack with gray background
Print

Blueberry Cookies

These soft and chewy Blueberry Cookies are jam-packed with juicy blueberries and topped with a sweet crumble. Like blueberry muffins in cookie form!
Course Dessert
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 20 cookies
Calories 163kcal

Ingredients

Crumble Topping

Blueberry Cookies

Instructions

  • Make the crumble topping – In a small bowl, stir the flour and sugar together, then add the melted butter and stir until crumbs form. Place in the refrigerator while you prepare the cookie dough.
  • Preheat the oven to 350 degrees F and line a cookie sheet or two with parchment paper or lightly grease.
  • In a large bowl using a handheld mixer (or stand mixer with the paddle attachment), cream together the butter and sugars until creamy and smooth.
  • Beat in the milk and vanilla until fluffy and combined.
  • Stop the mixer and add the flour. Sprinkle the baking soda, cornstarch and salt on top of the flour. Turn the mixer on low speed and mix until just combined.
  • Gently fold in the blueberries until incorporated. If some of them break a little, that's fine, just try to be gentle.
  • Use a cookie scoop or spoon (about 1 1/2 tablespoons) to scoop the dough and place on the prepared baking sheet. Flatten them just slightly (so you can stick the crumble on better).
  • Sprinkle a generous amount of the crumble topping on each cookie dough, pressing it into the dough.
  • Bake for 12-15 minutes, until they are just barely golden on the edges. Let them cool completely before serving. Enjoy!

Notes

  1. Gluten free – Use a quality gluten free flour mix. I like Better Batter and Bob’s Red Mill 1:1 flour.
  2. You can swap the blueberries for strawberries, peaches, apples or other fruits.
  3. They will keep at room temperature for 2-3 days, 5 days in the refrigerator or frozen for longer.

Nutrition

Serving: 1of 20 cookies | Calories: 163kcal | Carbohydrates: 27g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 142mg | Potassium: 34mg | Fiber: 1g | Sugar: 16g | Vitamin A: 337IU | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

perfect blueberry muffin loaf

It’s been about what how has it been almost 8 years since I overhauled an old blueberry muffin recipe in the archives to turn them into what I consider the highest calling of the category, perfect in taste (not too sweet, dreamy crumb, l…

It’s been about what how has it been almost 8 years since I overhauled an old blueberry muffin recipe in the archives to turn them into what I consider the highest calling of the category, perfect in taste (not too sweet, dreamy crumb, lemon scented, absolutely riddled with blueberries, and finished with the crunchiest bronzed lid, perfect for lifting off in a satisfying shell and swiping the underside with salted butter) and ease (one-bowl, hand-whisked, even measurements, fuss free ingredients). Because who cares if a muffin recipe is perfect if I can’t throw it together half-asleep like the zombie I am most mornings? I’m thrilled that so many of you agreed.

blueberry muffin loaf -2

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Blueberry Cake

This blueberry cake recipe is easy to make and bursting with fresh blueberries. Blueberry season calls for my favorite blueberry cake! ♡ I first shared this blueberry cake recipe here ten years ago. And now, over a decade later, it still continues to be a favorite tradition of ours each spring when blueberry season rolls […]

This blueberry cake recipe is easy to make and bursting with fresh blueberries.

Blueberry season calls for my favorite blueberry cake! ♡

I first shared this blueberry cake recipe here ten years ago. And now, over a decade later, it still continues to be a favorite tradition of ours each spring when blueberry season rolls back around. It’s loaded up with a full two pints of fresh blueberries, which add a burst of vibrant sweetness to each bite. Then when mixed with a simple vanilla white cake batter, baked up in a bundt pan, and drizzled lightly with a sweet glaze, this cake is downright lovely through and through. Always such a beautiful cake for springtime!

In the years since I first shared this recipe, I’ve come to love adding a hint of lemon to brighten up the cake batter and glaze. And while I love this cake with fresh blueberries, I’ve also updated the notes below with instructions on how to make it using frozen blueberries too if that’s what you have on hand.

This recipe is always a winner in our house, so I hope you enjoy it as much as we do!

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Homemade Blueberry Muffins

What Makes This Blueberry Muffin Recipe Different? My blueberry muffin experience started with a blue boxed mix, complete with tiny dried blueberries. My mom would often make them to accompany dinner, and we would devour them slathered in too much butt…

blueberry muffins on a sheet pan

What Makes This Blueberry Muffin Recipe Different? My blueberry muffin experience started with a blue boxed mix, complete with tiny dried blueberries. My mom would often make them to accompany dinner, and we would devour them slathered in too much butter. I started baking them from scratch while working at the Blue Heron Coffeehouse; I always loved that their recipe added nutmeg and I took that little trick with me when I left. This recipe is revamped from my first book and now included in my latest cookbook, 100 Morning Treats; I found adding almond flour keeps the crumb tender and light, and also adds rich flavor. Bumping up the baking powder and adding another egg helped those muffins dance beautifully over the rim. You’ll find nutmeg incorporated in the perfectly sugary top (please don’t skip this!); the crunch being a perfect contrast to the moist muffin. Why Do You Fill Every Other Muffin Cup? Filling the muffin cups so that every other cup is empty can help the muffins bake higher. Leaving that extra space in between muffins gives them more room to rise, and their tops won’t bake into each other in the pan. This does mean you […]

The post Homemade Blueberry Muffins appeared first on The Vanilla Bean Blog.

Blueberries and Cream Bread Pudding

Blueberries and Cream Bread Pudding
Blueberries are delicious when they are in season, jammy with a deep sweetness that you don’t always find in other berries. The most-baked blueberry treats are Blueberry Muffins, hands down. And while I love a great blueberry muffin, there are so many more blueberry treats to try than …

The post Blueberries and Cream Bread Pudding appeared first on Baking Bites.

Blueberries and Cream Bread Pudding
Blueberries are delicious when they are in season, jammy with a deep sweetness that you don’t always find in other berries. The most-baked blueberry treats are Blueberry Muffins, hands down. And while I love a great blueberry muffin, there are so many more blueberry treats to try than that breakfast favorite. This Blueberries and Cream Bread Pudding is delicious and summery blueberry dessert option that you can add to your repertoire!

Like most bread puddings, this Blueberries and Cream Bread Pudding starts with lots of cubed bread. You can use a white sandwich bread or a richer bread, such as challah or brioche. The richer breads make an even more indulgent pudding, but most breads will work. The bread doesn’t need to be stale to make a good pudding, even though this is a great use of an older loaf of bread. You will need 1/2 – 2/3 of an average-size loaf.

The bread is combined with heavy cream, milk, eggs, sugar and both vanilla and almond extracts. The combination of heavy cream and milk makes this pudding rich, with a melt-in-your-mouth feel when you take a bite. I always feel like bread pudding should be an indulgent and satisfying dessert, so using some heavy cream is the perfect way to get that texture. Once you have the base put together, blueberries are folded in. I used fresh blueberries and highly recommend using them if they’re in season. Frozen berries can be substituted, but I recommend tossing them in a tablespoon of flour before folding them in so that they don’t bleed into the bread pudding batter.

Once baked, allow the bread pudding to cool before serving it. You can serve it while it is slightly warm for a classic bread pudding presentation, or you can chill it completely for more of a contrast on a hot summer evening. Either way,  I like to add a spoonful of whipped cream to each slice as I plate it. Leftovers should be stored in the refrigerator and can be reheated to serve.

Blueberries and Cream Bread Pudding
6 cups cubed bread (preferably challah or brioche), about 1/2 large loaf
1 1/4 cups heavy cream
1 1/4 cups milk (whole or lowfat)
4 large eggs
2/3 cup sugar
2 tsp vanilla extract
1/4 tsp almond extract
1/4 tsp salt
2 cups blueberries, fresh or frozen

Preheat oven to 350F. Lightly grease a 9×13-inch baking pan.
In a medium bowl, whisk together the cream milk, eggs, sugar, vanilla extract, almond extract and salt until ingredients are well combined.
Place the bread cubes into a large bowl and pour the egg mixture over the top. Use the back of a spoon or spatula to gently press the bread down into the custard to make sure that each piece of bread gets a chance to soak up the milk mixture. Allow bread to stand for 10-15 minutes. Fold blueberries into the bread mixture.
Pour pudding mixture into prepared baking dish.
Bake for about 40-45 minutes, until the pudding is set and a sharp knife inserted into the center of the pudding comes out clean.
Let the pudding cool for at least 20 minutes before serving. It can be served warm or cold.

Serves 8-10

The post Blueberries and Cream Bread Pudding appeared first on Baking Bites.

Lemon Blueberry Bundt Cake

This article is from Delicious Everyday.
This Lemon Blueberry Bundt Cake is deliciously refreshing – bursting with flavor from tart lemons and sweet blueberries. Perfect for Spring! I know you Midwesterners are still covered in snow up there, but it’s…

This article is from Delicious Everyday.

This Lemon Blueberry Bundt Cake is deliciously refreshing - bursting with flavor from tart lemons and sweet blueberries. Perfect for Spring! I know you Midwesterners are still covered in snow up there, but it's starting to feel downright toasty here in Florida. So I'm ready to dive into those Spring flavors - and this gorgeous...

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