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If you have noticed blueberries at a good price lately, it is probably because July is National Blueberry Month!  LIndsey put together this great round-up of some of our favorite blueberries a couple of years ago.  We thought it would be nice to repost it again while the blueberries are priced so well.  While we are at it, we are adding another recipe that we have added to our repertoire!  Enjoy!

Last week I went to the store and blueberries were on sale!  I bought four cartons. I made a coffee cake, but it was eaten so quickly that I did not get any pictures of it. Sorry! I started thinking however, we've made many blueberry recipes here at 3 Winks, it would be handy to have one place to round them all up!

Now, I love blueberries. When I was in law school I spent my first summer in Washington doing an internship. I stayed with my friend Jackie and we had a blast, and one thing we did was go blueberry picking. That was when I learned that there are four types of blueberries! It was August when we went picking, that is actually blueberry season. So, now is a perfect time to finish off your summer with some great blueberry foods before I am unleashed to share every pumpkin recipe under the sun with you!

You can always eat blueberries straight from the bucket (wash them first!) I won't lie, I did this with two of the cartons I bought. They're so sweet and delicious and filled with antioxidants for myself and my little nugget. However, there are a lot of other options and I feel like breakfast time is a great time for blueberries. So here are six different recipes, three from our own dear blog, and three that I have found through the magic of Pinterest, to help you use up those blueberries!

1.Lemon pancakes with Blueberry Syrup
Lemon and blueberries go so well together. Blueberries are sweet and and the lemon just brightens up any dish they're in. In this post my mom shared with you how to make the perfect blueberry syrup to top these delicious pancakes. They make for a great start to your morning!

2. Blueberry Muffins
These are classic. When I think muffins, blueberries are the first to come to mind! In this post my mom shared with you how to make her delicious blueberry muffins. They're another perfect breakfast meal, but they're good at any time of day!

3. Blueberry Coffee Cake
I found this recipe at Barbara Bakes and tweaked it a little for the coffee cake I made this weekend. I didn't have any lemon to zest, but I added a teaspoon of lemon juice to the crumble on top. That combined with the lemon glaze was the perfect combination!

4. Blueberry Pancakes
 Blueberry pancakes are another classic breakfast combo. I believe the first time anyone added anything to a pancake it was a blueberry. Since we already gave you one recipe involving pancakes I decided to find a vegan one for all of our vegan friends. I found this one courtesy of Connoisseurus. So my dear vegans, you can get in on the blueberry action too!

5. Overnight Blueberry Oats
One of my favorite ways to enjoy blueberries is to top them on my oatmeal. With a little honey? It's absolutely perfect! So I love this recipe from Fit Foodie for these tasty overnight oats! Overnight oats are all the rage. They make breakfast on the go so easy, and HEALTHY! Who doesn't love that? So try this tasty treat out!

6. Blueberry Dump Cake in the Crock Pot
This last recipe doesn't fit into the breakfast category really. Although, if you ate it for breakfast I would never judge you. My mom gave this recipe and tutorial back in January, and it is another fun and easy treat! I personally am a huge fan of anything I can make in a crock pot. I mean honestly, does it ever turn out bad? No way! Plus you can enjoy it with whipped cream (or ice cream!) on top!

So that is it, six tasty ways to use those blueberries you have on hand. I've provided a handy cheat sheet for you with links to every recipe. Enjoy!

Now, here is the new addition to this round-up in honor or National Blueberry Month!  
7. Brown Butter Blueberry Tart! So delicious and so beautiful!  This is a real show stopper recipe! This post telling how to make this tart was actually showcased on April J. Harris' site! You will love it! 

Are you a blueberry lover?  We've discovered that my granddaughter, Emily adores them! Let us know your favorite way to eat them in the comments! 

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    Hi everyone! I am just home from Girl's Camp!  I am still feeling exhausted after 3 days home, thus the lateness of today's post!  
    This year at camp, I was asked to make the girls special cookies as a handout to go with the speakers who were there to talk about the temples of our church. They needed to be beautiful and delicious and there needed to be about 125 of them!  
     The problem is that I am not a terrific cookie designer.  I can decorate with the kids and have some fun, but this was a different story.  In the end though, the cookies came out really beautiful, there were lots of compliments and my stress over the entire project was relieved! Here are some of the tips I learned as I worked on this project, plus another idea that I came up with for the 4th of July.

The Baking

• I baked my cookies well in advance and froze them so they wouldn't become stale.  There was no way I wanted to bake 125 cookies in the middle of a Phoenix June and sweat to death over them.  Also, if there were any mishaps, like broken cookies or a mistake in the recipe or burning, there was plenty of time to make a new batch. ( I will not confess to any of that!)
• Use a recipe you trust.  If you are doing cut-out cookies, you want them to hold their shape well.  I consulted with my friend Melissa, who does wonderful cakes and cookies and she recommended this recipe from Sweet Sugarbelle. 
• If you are doing cut-out cookies, use 1 or 2 special cutters for all of them.  Except maybe at Christmas when lots of Christmas shapes are great.  But for my purpose, the temple, I used 2 temple cutters.  One of the Salt Lake Temple and one of the Phoenix Temple.  I'll tell you why.
• We had some special diets, so I made a Vegan Gluten Free version of the cookie.  To keep them straight, I made the Vegan Gluten Free as the Phoenix Temple and the regular cookies as the Salt Lake Temple. That way I was sure not to mix them up. 

The Decorating

     Because we had special diets involved, I made all of the icing the same, without milk or butter and without meringue powder.  That way I didn't mix anyone's diet's up.  Also, I always baked and decorated the gluten free cookies first so that there would be no residue of wheat, etc where I was working.  We didn't have anyone actually diagnosed with celiac disease, but there were people who knew that they felt better if they ate a certain way, (gluten free or lactose free or vegan) so I didn't have to worry too much about killing anyone but I did want to accommodate their diets. 

• The icing I used was simply powdered sugar, corn syrup, almond flavoring and almond milk.  I made the mixture thicker to pipe an outline around the cookies and I made it thinner to fill it in. Let the outline dry a bit, and then fill in either by piping or spreading with a knife. Then, I used simple pearly white ball sprinkles  and gold sugar on the tip of the spire to give the idea of an Angel Moroni on the top.  This icing will harden and allow you to stack the cookies later.

• As you can see, I slipped each cookie into a bag and added a label.  I am totally converted to these little bags when it comes to making things look more special! They make the cookie look so nice.  I have also used them to hold a print to protect it and make it look more professional. The price is great, under $7 for 200 bags!  I made the label on Avery using address labels 8160.  You can click my button for a copy of mine. 
• When you have a lot of cookies to decorate, start a couple of days in advance and then refrigerate them until you are ready to give them out. 

You would think that after all of those cookies, I would be finished with baking cookies for awhile. Especially since it is summer!   But with the 4th of July coming, I decided to make a few more.  Nothing too fancy this time, but I have some extra white chocolate lying around so I decided to try to make a little something to dress these cookies up. 

   No matter how quickly you have to decorated the cookies, a little extra touch can elevate them, as well as putting them on a special tray or platter! 
​    Do you have any secret tips that make us non-professionals make our cookies look better? Drop a hint or 2 in the comments! 

This post reminds me of some others you may enjoy: 

**This post contains affiliate links and I will be compensated if you make a purchase after clicking on my links. ​  But, all opinions expressed are my own.

   On Memorial Day, I shared with you my recipe for a The Best Ever Chocolate Zucchini Cake and the mistake I made that turned out to be a good thing.  I promised to share with you what I did with the rest of the zucchini that I had left over. 
   This is it!  I had a lot of oranges in the house because Maddy and Lindsey had both gotten some in produce coop boxes and brought them over.  I used a Cara Cara orange in this recipe. I used to think that Cara Cara oranges were just a type of blood orange.  I have discovered that I was incorrect in thinking that.  Blood Oranges and Cara Cara have different "parentage", if you will and the Blood Orange is not as sweet as the Cara Cara.  The Blood Orange has a slight raspberry flavor to it. The Cara Cara oranges are sweet and juicy! I used that reddish juice and the zest in this Zucchini Orange Bundt Cake. Yup! Time to pull out that bundt pan again!  Our weather has stayed so nice this year that I am able to bake longer than usual! 
   The flavor of this Bundt cake was vanilla with the slight orange hint coming through.  The zucchini added moisture and texture to the cake.  The cake was light and soft and the color was quite beautiful, with its golden color and green and orange flecks. 

   I decided a cream cheese soft frosting would set off the tenderness of the cake nicely.  Here is the recipe: 

Zucchini Orange Cake

If you try both the Chocolate Zucchini Cake, and this Zucchini Orange Cake, drop me a line and let me know which you liked the best!  I have my favorite, but I won't tell right now! Check our Instagram in a few days to find out.