Sclesky's Blueberry Barn

09/16/2025

08/18/2025

08/16/2025

This delicious blueberry cake is an easy cake to make with fresh blueberries and things that are usually on hand. 🫐 Get the recipe in the comments below ⬇️

08/15/2025

Heavenly Blueberry Buttermilk Breakfast Cake

Ingredients:
4 cups all-purpose flour
3 tsp baking powder
1 tsp baking soda
1 tsp salt
1½ cups white sugar
½ cup butter
2 eggs
1 tsp vanilla extract
2 cups buttermilk
2 cups blueberries
Crumble Topping:
½ cup all-purpose flour
½ cup white sugar
6 tbsp butter, softened

Instructions:
Preheat oven to 350°F (175°C). Grease and flour a 9x13 inch pan.
In a small bowl, sift together flour, baking powder, baking soda, and salt. Set aside.
In a large bowl, cream sugar and butter until light and fluffy.
Beat in eggs one at a time, then add vanilla extract.
Alternate adding flour mixture and buttermilk, mixing gently until combined.
Fold in blueberries carefully.
Pour batter into prepared pan.
For the crumble topping, mix flour and sugar, then cut in softened butter until crumbly.
Sprinkle topping evenly over the batter.
Bake for 45–60 minutes, or until a toothpick inserted comes out clean.
Cool before slicing and serving.

08/15/2025

Blueberry Pie Bombs

Ingredients:
1 can (16.3 oz) refrigerated biscuit dough (8-count)
1 cup blueberry pie filling
4 oz cream cheese, softened
2 tbsp powdered sugar
1 tsp vanilla extract
¼ cup unsalted butter, melted
⅓ cup granulated sugar
1 tsp ground cinnamon

Instructions:
Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper or silicone mat.
In a bowl, blend cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
Separate biscuit dough into 8 rounds. Flatten each to a 4-inch circle.
Add 1 tsp cream cheese mixture and a spoonful of blueberry pie filling to the center of each dough circle.
Bring edges over the filling and pinch to seal tightly into a ball. Place seam-side down on the baking sheet.
Bake for 13–16 minutes or until golden and cooked through.
While baking, mix cinnamon and sugar in a small bowl. Once bombs are slightly cooled, brush with melted butter and roll in cinnamon-sugar mixture until coated.
Serve warm, optionally with vanilla ice cream.

Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes
Per Serving: Approx. 230 kcal
Servings: 8 pie bombs

08/15/2025

There was always a tub of blueberries in the fridge during summer—and somehow, when it got quiet enough, my mom would turn them into this tender, sugary-topped cake.

We’d eat it still warm, sitting on the porch with our fingers sticky and sweet.

This Blueberry Coffee Cake

Ingredients:

Juicy fresh blueberries

Soft vanilla-scented cake

Buttery sugar crust that crackles on top.......................................

📝 Full Recipe in the Firsτ Coʍmеոτ! 💬

08/15/2025

Blueberry Buttermilk Breakfast Cake

Ingredients:
4 cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
1½ cups white sugar
½ cup butter
2 eggs
1 teaspoon vanilla extract
2 cups buttermilk
2 cups fresh blueberries
Crumble Topping:
½ cup all-purpose flour
½ cup white sugar
6 tablespoons butter, softened

Instructions:
Preheat oven to 350°F (175°C) and grease a 9x13 inch pan.
In a bowl, sift together flour, baking powder, baking soda, and salt.
In a large bowl, cream together sugar and butter until light and fluffy.
Add eggs one at a time, mixing well. Stir in vanilla.
Gradually add flour mixture and buttermilk, mixing gently.
Fold in blueberries and pour batter into prepared pan.
For crumble topping, mix flour and sugar, then cut in butter until coarse crumbs form. Sprinkle over batter.
Bake for 45 to 60 minutes or until a toothpick inserted in the center comes out clean.
Cool before serving.

08/15/2025

Blueberry Protein Breakfast Bowls (Like Bread Pudding, But Better!)

These bowls are warm, sweet, and fluffy like a bread pudding - but packed with protein, not sugar. Perfect for breakfast, meal prep, or a better-for-you dessert.

You’ll Need:
• 2 eggs (or 1 for a lighter texture)
• ½ cup cottage cheese (or sub with ricotta)
• ½ cup rolled oats (or swap with almond flour for low-carb)
• 1 ripe banana (or use ¼ cup applesauce or Greek yogurt)
• 1 Tbsp maple syrup (or sugar-free alternative)
• ½ tsp baking soda
• ¼ cup blueberries (fresh or frozen)

Let’s Make It:
Blend everything but the blueberries until smooth. Pour into two 6 oz ramekins or small bowls. Drop blueberries on top. Bake at 350°F for 35–40 minutes until puffed and golden. Let cool slightly - or chill for a cold treat later.

Tips & Notes:
• You won’t taste the cottage cheese - just soft, sweet goodness.
• These bowls store well all week and reheat like a dream.
• Macros (per bowl): ~220–250 cal, 12g protein, 25g carbs, 4g fiber, 3g fat, 8g sugar (varies with swaps).

08/15/2025

👨‍🍳The Best Blueberry Cookies

1 cup fresh blueberries
2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1/4 cup sour cream

Preheat oven to 375°F.
In a bowl, whisk together flour, baking powder, and salt.
In another bowl, cream together butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
Gradually mix in the dry ingredients, alternating with sour cream.
Gently fold in the blueberries.
Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
Bake for 12-15 minutes or until edges are lightly golden.
Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.