Still have plenty of those blueberries left? Dry them!
As for me, I eat them with yoghurt for breakfast.
Which reminded me of a simple recipe for breakfast bread:
Blueberry Yoghurt Bread!
-Bread flour: 250 g
-Whole wheat flour/Graham Flour: 50 g
-Plain yoghurt: 150 g
-Unsalted butter: 13 g
-Milk: 80 ml
-Sugar: 1 large tablespoon
-Salt: 1 small teaspoon (you may want to reduce that)
-Dry yeast: two thirds of a large tablespoon
-Dried blueberries: 40 g
-Bluberry jam: to taste
In an appropriate bowl or recipient, drop and mix bread flour, whole wheat flour/Graham Flour, plain yoghurt, unsalted butter, milk, sugar, salt, dry yeast, dried blueberries. Let ferment as you woulddo with any bread.
-Once leavened, knead to let gas out. Form a bowl and cut iinto 6 equal parts.
-Cover with cellophane paper and let rest for 20 minutes.
-Stretch each ball with both hands first, then using a wooden roll stretch more on the picture.
-Brush one side with a little bluberry jam and roll with the jam inside.
-Place the balls as in picture inside a 19 cm wide baking paper mold.
-To help with second fermentation, place inside a microwave oven for 20 minutes at 40 degrees Celsius.
-During that time, preheat oven to 210 degrees Celsius.
-Take out bread out of microwave oven. Brush with beaten egg.
-Lower oven tempearture to 190 degrees Celsius and bake for 20 minutes.