Baked Blueberry Pancakes~

When I went to see my sister, she shared this recipe.....yummy and they freeze well!

Baked Blueberry Pancakes

Prep/Total Time: 20 minutes

2 cup pancake mix

1 ½ cup fat-free milk

1 egg

1 Tbsp. Canola oil

1 tsp ground cinnamon

1 cup fresh or frozen blueberries

Butter & maple syrup

In a large bowl combine the pancake mix, milk, egg, oil, and cinnamon, just until blended. (batter will be lumpy). Fold in blueberries.

Spread into a greased 15x10x1 in. baking pan. Bake at 400 degrees for 10-12 minutes or until golden brown. Serve with butter and syrup. Yield 6 servings.

*if using frozen blueberries, do not thaw before adding to batter……

*I am thinking about making raspberr ones next time..... :)

Lemon Blueberry Zucchini Cake with Lemon Cream Cheese Frosting

I got recipe from Real Mom's Kitchen....I took it to a party and it was a big hit!

Lemon Blueberry Zucchini Cake with Lemon Cream Cheese Frosting

3 cups peeled and shredded zucchini
1 1/2 cups sugar
2 eggs
1 cup oil
1 tsp lemon extract (optional, which I used)
3 cups flour
1 tsp salt
1 tsp baking soda
1/2 tsp baking powder
zest of 1 lemon
2 cups blueberries (I only used 1 1/2 cups)

Beat zucchini, sugar, eggs, oil, and lemon extract. Sift together dry ingredients and stir in with lemon zest. Fold in the blueberries gently. Pour into a well greased and floured Bundt cake pan. Bake at 325 for about 65 minutes or till toothpick comes out clean. Let sit in pan for 5-10 minutes, then invert onto cooling rack. Cool completely and frost with lemon cream cheese frosting.

Lemon Cream Cheese Frosting

3 Tbsp soft butter
3 oz soft cream cheese
2 cups powdered sugar
dash salt
zest of 1 lemon (2-3 tsp)
2 Tbsp fresh lemon juice (approximately)

Beat butter and cream cheese till smooth. Add powdered sugar, salt, zest, and enough lemon juice to make a spreadable consistency.

Enjoy!