"A Blueberry Extravaganza!"

Blueberry Chicken Salad










Ingredients:

3 boneless skinless chicken breasts
1 ½ cups of fresh blueberries
1 pint grape tomatoes, quartered
1 cup thinly sliced green onion
3/4 cup slivered almonds
3/4 cup mayonnaise
½ cup sour cream
2 tsp. lemon juice
½ teaspoon salt
½ teaspoon pepper
veggie chips or pita chips for dipping

Directions:

Boil chicken until done. Shred or chop the chicken as finely or as large as you like. In a large mixing bowl, combine the chopped chicken, blueberries, tomatoes green onions, and almonds. Mix mayo and sour cream together and add it to the chicken mixture. Season with salt and pepper and refrigerate.



Blueberry Walnut Streusel Cake












Ingredients:
2 ¾ cups flour
1 ½ tsp. baking powder
1 ½ tsp. baking soda
1 tsp salt
¾ cup butter softened
1 cup sugar
3 eggs
2 cups sour cream
2 tsp vanilla extract
1 cup packed brown sugar
1 cup chopped walnuts- toasted
1 tsp cinnamon
2 cups blueberries
Directions:
Preheat oven to 350°F. Grease and flour a tube or Bundt pan. In a bowl, combine flour, baking powder, baking soda and salt. With a mixer, beat butter and sugar until fluffy. Add eggs, one at a time, beating well between additions. Mix sour cream and vanilla together and add to butter mixture alternately with flour mixture. (Be sure to turn your mixer off between additions. Your batter can get very rubbery and your cake will not be as moist and light as you want.) Mix until a smooth batter is formed. In a separate bowl, mix brown sugar, walnuts and cinnamon together. Reserve 1/2 cup of the mixture and stir remaining mixture into blueberries. Spread 1/3 of the batter in prepared pan and sprinkle with 1/2 of the berry mixture. Repeat procedure, ending with remaining 1/3 of the batter. Sprinkle top with reserved streusel mixture. Bake for 60 minutes, or until a knife inserted in the cake comes out clean. Cool for 10 minutes before removing from pan. Share