Two of our sponsors, Martha White and South Ridge Farms, gave us some great products to try out!
First, let me say that the Boysenberry Jam (below) didn’t make it an hour in our house without being cracked open! Love jam. Man, this stuff is tasty!
Martha White has some great recipes on their website- I was really excited to try this one out! Us Petersen’s are big on breakfast for dinner (I know, I know, there are naysayers among you… just make this for breakfast Saturday morning instead! Or convert to our side. Breakfast for dinner rocks!).
1 (7 oz.) package Martha White® Blueberry Flavored Muffin Mix (I used Blueberry Cheesecake)
3 large eggs, beaten (yah, totally forgot to beat them first)
3 tablespoons butter
1/3 to 1/2 cups milk
6 to 8 slices French bread, 1/2 to 3/4-inch thick (and, yes, mine were way thicker)
Mine is different than the version online… because I didn’t have OJ, and because I have ADD and struggle following directions:) You can view their exact recipe here.
2 c. blueberries (fresh of frozen)
1 c. water
1/4 c. sugar
1 tbsp. lemon juice
2 tbsp. jam
Combine blueberries and water in saucepan. Add sugar, orange juice lemon juice, and jam. Place over medium heat. Bring to a boil. Cook until thickened, stirring occasionally. Reduce to low heat and keep warm.
Place muffin mix in shallow bowl or pie plate. Stir in eggs and enough milk to make a thin batter. Melt 1 tablespoon butter in nonstick skillet over medium heat. Dip bread into batter. Turn to coat other side. Place in skillet. Cook 2 to 3 minutes or until golden brown. Turn and brown other side. Place in oven to keep warm (if necessary). Repeat with remaining bread, using butter as needed. Serve topped with blueberry sauce.