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.
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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
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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

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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 […]

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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.

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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 […]

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Say hello to your new summer obsession: Lemon Blueberry Cheesecake Bars! Tart, fresh lemon paired with sweet, juicy blueberries- all wrapped up in a creamy cheesecake layer and a crunchy graham cracker crust. Yum! Perfect for picnics, potlucks, or just…

Say hello to your new summer obsession: Lemon Blueberry Cheesecake Bars! Tart, fresh lemon paired with sweet, juicy blueberries- all wrapped up in a creamy cheesecake layer and a crunchy graham cracker crust. Yum! Perfect for picnics, potlucks, or just a treat-yourself moment, these cheesecake bars are sure to become a staple in your dessert...

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Blueberry Pie

This blueberry pie recipe stars a luscious berry filling encased in a golden lattice pastry crust. Here are the tricks…

A Couple Cooks – Recipes worth repeating.

This blueberry pie recipe stars a luscious berry filling encased in a golden lattice pastry crust. Here are the tricks to the best pie!

Blueberry pie recipe

Is there a more quintessential summer dessert than blueberry pie? It tastes of backyard cookouts and the 4th of July, Grandma’s bake sale and lazy summer afternoons. There’s no better way to use a load of fresh berries than baking them into this classic pastry. This blueberry pie recipe is something special: it’s got a luscious, thick berry filling and a golden, buttery lattice-topped crust. Here’s how to make a fool-proof blueberry pie that will make everyone come running!

Ingredients in this blueberry pie recipe

Blueberry pie is as classic as they come here in the USA, though of course a good old apple or cherry pie come close! This one is a celebration of summer, with a thick sweet filling that’s best for eating on the back porch with a little melty vanilla ice cream. Like most pies, it’s a bit of a project: but it’s worth every minute. We’ve fool-proofed this recipe so you don’t end up with a gooey mess: it comes out perfectly golden with a thick filling every time. Here’s what you’ll need:

  • 1 recipe Homemade Pie Crust (2 crusts, or your favorite recipe)
  • Fresh blueberries
  • Sugar
  • Cornstarch
  • Maple syrup
  • Lemon juice and zest
  • Cinnamon
  • Vanilla extract
  • Salt
  • Egg, for egg wash
  • Turbinado sugar, for sprinkling
Blueberry pie

The trick to a fool-proof blueberry pie

Ever baked a pie, only to end up with a runny filling that collapses when you cut it? Fruit pie fillings can vary based on the ripeness of the specific fruit you use. Blueberries are approximately 85% water, which is activated when the fruit is heated. We had a few test pies that come out totally runny, so we came up with a solution: pre-cooking the filling! This way, it comes out perfectly set every time. Here are a few tips:

  • Pre-cook the filling with cornstarch for 5 to 6 minutes. Cooking the filling gives it time to interact with the cornstarch, making a thick and gooey filling. Cook it just long enough so that the cornstarch is activated, but not enough that the fruit texture starts to disintegrate.
  • Allow the filling to cool while making the crust. If the filling is too hot, it can heat up the top crust of the pie which can cause the butter to melt. Making the filling first allows it time to cool.
  • Fully cool the pie for 2 hours, then refrigerate before serving. This is the most important step, which allows the filling to fully set after baking.

Can you use frozen blueberries?

Want to use frozen berries instead of fresh? Pies are the perfect place to do it! Frozen blueberries can bleed into the batter of baked goods like muffins and breads, making them turn purple in color! But frozen berries work wonderfully here, especially since the filling is cooked down before baking.

Blueberry pie recipe

Tips for homemade pie crust

What makes this blueberry pie? The homemade pie crust recipe! It’s much tastier than purchased dough, and an important baking skill that’s fun to master. Here are a few tips and tricks that make this a stand-out pie crust:

  • Use Irish butter if you can find it. Irish butter has a higher fat content and lower water than American butter. It gives baked goods a richer flavor and flakier texture, which is the absolute best for pie crust! The most popular brand of Irish butter is Kerrygold, which is easy to find at most grocery stores.
  • Keeping pie crust cold is essential. Add ice cold water to the crust when making the dough to make sure the butter doesn’t melt. Then, refrigerate the pie crust for 1 hour before rolling it out. This allows the gluten to relax and the fat to firm up, which makes an extra flaky and helps it hold its shape.
  • When rolling, pick up the dough and rotate it occasionally so it doesn’t stick. Liberally flour the work surface and the rolling pin. Roll as perfect of a circle as possible. If the starts to stick, dust with a bit more flour and rotate the dough.
  • Weave the lattice. The lattice top makes the pie! If you’ve never woven a lattice pattern before, use this video tutorial to guide you.

Use an egg wash!

For the best golden finish to this blueberry pie crust, we recommend an egg wash. It makes a golden laminated exterior and gives a nice golden sheen to the surface. Whisk together 1 egg, then brush it onto the exposed crust with a pastry brush. Then sprinkle with crunchy turbinado sugar for a glittery finished look.

Serving blueberry pie

The most important thing to remember about blueberry pie? Make sure to cool it for at least 2 hours, then refrigerate until serving! This helps to firm up the filling so that you can cut a perfect slice.

Once you’re ready to serve, allow the pie to stand for about 20 to 30 minutes so that it warms back to room temperature (unless you enjoy cold pie!). It’s great with a dollop of homemade whipped cream or vanilla ice cream.

Blueberry pie

More pie recipes

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This blueberry pie recipe is…

Vegetarian.

Print
Blueberry pie

Blueberry Pie Recipe


  • Author: Sonja Overhiser
  • Prep Time: 1 hour
  • Cook Time: 1 hour
  • Total Time: 2 hours
  • Yield: 1 pie (8 slices)

Description

This blueberry pie recipe stars a luscious berry filling encased in a golden lattice pastry crust. Here are the tricks to the best pie!


Ingredients

  • 1 recipe Homemade Pie Crust (2 crusts; or use your favorite recipe)
  • 6 cups fresh blueberries (or substitute frozen)
  • ¾ cup plus 2 tablespoons granulated sugar
  • ¼ cup cornstarch
  • 2 tablespoons maple syrup
  • 2 tablespoons lemon juice
  • 2 teaspoon lemon zest
  • ½ teaspoon cinnamon
  • ½ teaspoon vanilla extract
  • ¼ teaspoon fine salt
  • 1 egg, for egg wash
  • Turbinado sugar, for sprinkling

Instructions

  1. Make the Homemade Pie Crust. Chill the dough for 1 hour (or up to 24 hours).
  2. Meanwhile, stir together the blueberries, granulated sugar, cornstarch, maple syrup, lemon juice, lemon zest, cinnamon, vanilla extract, and salt in a saucepan and heat over medium heat for 4 to 5 minutes, stirring frequently, until the sauce is thick. Transfer the blueberries and sauce to a bowl and cool at least 30 minutes, until the crust is ready.
  3. Preheat the oven to 425°F. Place a rack in the lower third of the oven with a rimmed baking sheet covered in foil to preheat.
  4. Grease a 9” standard pie pan.
  5. Dust flour over a clean work surface. (Or if you have a pastry cloth, set it up and dust it with flour.) Dust a rolling pin in flour. Place one ball of dough on the work surface and gently roll it evenly from the center to the edge, until the dough is about ⅛-inch thick. Pick up the dough and rotate it occasionally as you work, keeping as perfect of a circle as possible and making sure it’s not sticking to the work surface. If it’s sticking, dust with a bit more flour. Roll the dough to a 12-inch wide circle (which corresponds to the 9-inch circle on a pastry cloth). Visible chunks of butter are expected: that’s what makes it flaky!
  6. Gently drape the dough over then rolling pin, then transfer it the prepared pie pan. Gently center and push the pastry towards the bottom of the pan.
  7. Allow the 1-inch of overhanging dough to drape over the edge. Fill the dough with the blueberries and sauce and place the entire pan in the freezer while rolling out the next dough.
  8. Roll out the second dough ball. Use a pizza cutter to cut the dough into 1 inch strips. Remove the pie from the freezer and weave a lattice pattern using the strips (see this video for a demonstration). Use kitchen scissors to cut off excess from the strips, then fold the draped dough over the top and crimp the edges with a fork.
  9. Whisk the egg in a small bowl, then brush the top of the lattice and crust with the egg wash using a pastry brush. Sprinkle generously with turbinado sugar.
  10. Place the pie directly onto the preheated baking sheet lined with foil. Bake immediately for 15 minutes (at 425°F). Leaving the pie in the oven, reduce the oven temperature to 375°F and bake for 60 minutes, until browned and the filling has small bubbles. Check at 40 minutes and if necessary, add a foil tent if the crust is already very golden brown.
  11. Cool at least 2 hours, then refrigerate until ready to serve. Bring to room temperature before serving.
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Keywords: Blueberry pie, blueberry pie recipe

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This vegan blueberry cobbler is bursting with fresh flavor from ripe blueberries and a crispy, buttery biscuit crust. It's the ultimate summer dessert! I've always been a sucker for dessert, and recently I 've been craving a good old fashioned blueberry cobbler. The combination of juicy blueberries with that crunchy biscuit topping is just irresistible,...

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