Peach & Blueberry Recipes - WTOC-TV: Savannah, Beaufort, SC, News, Weather & Sports


Peach & Blueberry Recipes


2 cups flour, divided
1 ¾ cups sugar
1 tsp. Baking soda
1 cup vegetable oil
1tsp. Salt
2 cups sliced fresh peaches
1 tsp. cinnamon
½ cup chopped pecans
3 eggs, well beaten

In medium bowl, combine 1 ½ cups flour, baking soda, salt and cinnamon. Set aside. In large bowl, combine eggs, sugar, and oil. Beat until smooth. Add flour mixture and beat at low speed just until blended and thick batter is formed.

Dredge peaches and pecans in remaining ½ cup flour and pecans and stir into batter. Spoon into greased and floured 13X9 pan.

Bake at 375 degrees for 40 – 45 minutes or until cake starts pulling away from sides pan. Do not overbake!

Cool on wire rack completely before cutting. Serve with whipped cream. Enjoy!!


½ cup honey
¼ cup firmly-packed brown sugar
3 tablespoons vegetable oil
1-1/2 teaspoons ground cinnamon
1 ½ cups quick cooking oats
2 cups fresh blueberries

Preheat oven to 350 degrees.

Lightly grease a 9 x 9 inch square baking pan. In a medium saucepan, combine honey, brown sugar, oil and cinnamon.

Bring to a boil, and boil for 2 minutes; do not stir. In a large mixing bowl, combine oats and blueberries. Stir in honey mixture until thoroughly blended. Spread into prepared pan, gently pressing mixture flat. Bake until lightly browned, about 40 minutes. Cool completely in the pan on a wire rack. Cut into 1-1/2 x 3 inch bars.

Yield: 18 bars

Per Portion: 97 calories, 1 gram protein, 3 grams fat, 17 grams carbohydrate.



4 cups fresh or thawed, frozen blueberries
1 can ( 6 ounces) frozen apple juice concentrate

In the container of a food processor or blender, combine blueberries and apple juice concentrate: whirl until liquefied. Pour into an 11 x 7 inch baking pan. Cover and freeze until firm around the edges, about 2 hours. With a heavy spoon, break frozen mixture into pieces. Place mixture in a processor or blender container; whirl until smooth but not completely melted. Spoon into a 9x5 inch loaf pan; cover and freeze until firm. Serve within a few days.

Yield: 6 portions, 4 cups

Per Portion: 112 calories, 1 gram protein, ½ gram fat, 28 grams carbohydrate.

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