Blueberry Brunchables
By Nancy Finch, Food Columnist

As I was preparing Blueberry-Lemon Muffins, my husband said, "I thought blueberry muffins came in a mix."

Well, they do. But your own fresh blueberry muffins with real blueberries are a lot better. And they are easy. This recipe makes so many that I tried, successfully, saving some of the batter in the refrigerator so I could make them fresh for breakfast another morning. Several days in the refrigerator will work — better not go longer.

Blueberry Bread Pudding is an easy dessert that can be made ahead. Prepare the pudding the night before or early in the day and just stick it in the oven about an hour before serving time so the pudding may be served warm.

This pudding was a hit with all testers. It was also good the next day, served slightly warmed in the microwave oven.

We’re suggesting two toppings for the pudding, a blueberry sauce (that is also good on pancakes) or a custard sauce. Ready-to-use toppings could be maple syrup or half-and-half.

To serve the pudding for a brunch, cut back on the sugar to one-fourth cup and serve warm with maple syrup.

Directions: Preheat oven to 400 degrees. Lightly spray 12 muffin cups (use paper liners for easy removal and easier wash-up) with nonstick cooking spray. In a large bowl, combine flour, sugar, baking powder, baking soda and salt until well blended. In a small bowl, whisk yogurt, eggs and melted butter until blended. Stir yogurt mixture into flour mixture just until combined. Stir in blueberries. Into each muffin cup, spoon about 1/4 cup batter, sprinkle each with 1 teaspoon granola, if desired. Bake until golden brown, about 15 minutes. Remove muffins from cups, cool on wire rack. Repeat with remaining batter, partially filling empty cups with water. (Or, refrigerate remaining batter to use later.) Makes 18 muffins.

Directions: Spray or butter a large casserole dish (2-quart). Cut bread in 1/2-inch cubes. Layer half the bread cubes in dish, then add half the blueberries. Sprinkle the cream cheese cubes over the berries. Layer remaining bread cubes and berries. In a bowl, combine eggs, milk, sugar, salt and cinnamon. Pour over the bread. Gently press the bread down to absorb the milk mixture. Refrigerate, covered, at least 20 minutes or overnight. Preheat oven to 325 degrees. Bake uncovered, until a knife inserted near the center comes out clean, about 1 hour. Let stand 10 minutes before serving. Serve with sauce, maple syrup or cream.

Blueberry sauce: In small saucepan, combine 1 cup fresh blueberries, 1/3 cup sugar, 1/2 tablespoon cornstarch and 1/2 cup water. Stir and bring to boil. Simmer until thick.