BLUEBERRY CHEESECAKE
Can be made any time of the year, thanks to frozen blueberries.
Provided by JJOHN32
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
- Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
- Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
- Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.
Nutrition Facts : Calories 356.2 calories, Carbohydrate 31.9 g, Cholesterol 121.7 mg, Fat 23.4 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 13.8 g, Sodium 216.4 mg, Sugar 23.5 g
BLUEBERRY SPREAD
I have to hide this one from my son, in back of the fridge, or else it'll disappear. Very good and very easy.
Provided by Lovesmurfs
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 12h15m
Yield 16
Number Of Ingredients 5
Steps:
- In a heavy saucepan over medium-high heat, combine blueberries, 1/2 cup water and lemon juice. Bring to a boil, then reduce heat and simmer gently for about 8 minutes, stirring frequently.
- Meanwhile, soak gelatin in 1/4 cup cold water.
- Remove blueberries from heat and stir in gelatin and sugar. Pour into hot, sterilized jars and seal. Cool and store in the refrigerator.
Nutrition Facts : Calories 20.3 calories, Carbohydrate 5 g, Fat 0.1 g, Fiber 0.4 g, Protein 0.3 g, Sodium 0.6 mg, Sugar 4.2 g
BLUEBERRY BALSAMIC GOAT CHEESE APPETIZER
Blueberry Balsamic Goat Cheese Appetizer is an impressive and easy 15 minute recipe served with crusty french bread. Blueberries are simmered with rosemary, honey and balsamic vinegar and spread over whipped goat cheese for a delicious dip perfect for your next party!
Provided by Danielle Green
Time 15m
Number Of Ingredients 8
Steps:
- Add the blueberries to a small saucepan over medium heat. Add the rosemary, honey, salt and balsamic vinegar. Cook over medium heat for 10 minutes, stirring occasionally.
- Meanwhile, in a small bowl, beat the goat cheese and cream cheese together.
- Spread the goat cheese mixture over a small plate and top with the blueberry mixture that has been allowed to cool for a few minutes.
- Serve the dip with some crusty French bread or crackers.
Nutrition Facts : Calories 303 calories, Carbohydrate 45 grams carbohydrates, Cholesterol 19 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 12 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1 grams, Sodium 522 milligrams sodium, Sugar 7 grams sugar, UnsaturatedFat 0 grams unsaturated fat
BLUEBERRY BARS
These bars taste like blueberry cheesecake.
Provided by Anne Warren
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch square baking dish.
- To make the crust: Cream shortening, sugar, one egg, milk and almond extract in a large bowl. Mix in flour and baking powder, stirring constantly. Spread crust evenly in baking pan. Top with blueberries.
- To make the topping: In a medium bowl, beat two eggs, and cream cheese until smooth. Stir in powdered sugar and almond extract. Spread over blueberries.
- Bake 55 to 60 minutes, or until firm to the touch. Cool in pan before cutting.
Nutrition Facts : Calories 233.7 calories, Carbohydrate 27.1 g, Cholesterol 55 mg, Fat 12.6 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 4.2 g, Sodium 93 mg, Sugar 18 g
BLUEBERRY-BLUE CHEESE DIP
For raw veggies, crackers or apple slices. Sounded so different that I had to post it! I found it in the local newspaper but it is originally from "Very Blueberry" by Jennifer Trainer Thompson. Need 1 hour to chill before serving .
Provided by Oolala
Categories Cheese
Time 1h5m
Yield 3 cups, 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Place blue cheese and blueberries in the bowl of a food processor fitted with the metal blade and blend until smooth, about 2 minutes.
- Transfer mixture to a bowl and stir in the remaining ingredients.
- Cover and refrigerate at least 1 hour or as long as 3 days.
Nutrition Facts : Calories 190.7, Fat 16.6, SaturatedFat 7.9, Cholesterol 37.8, Sodium 431.2, Carbohydrate 5.8, Fiber 1.1, Sugar 3.3, Protein 6.2
PANCAKES WITH BLUEBERRY CREAM CHEESE SPREAD
Step away from the syrup! You simply must try these homemade buttermilk-style pancakes with this blueberry cream cheese spread.
Provided by My Food and Family
Categories Pancakes
Time 15m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Mix milk and vinegar in medium bowl; let stand 2 min. Whisk in egg.
- Combine next 5 ingredients in large bowl. Add milk mixture and butter; mix well.
- Ladle batter onto hot griddle or into hot skillet sprayed with cooking spray, using 2 Tbsp. batter for each pancake; cook until bubbles form on tops, then turn to brown other sides. (You should have 16 pancakes.)
- Stack 3 pancakes on each of 4 serving plates, spreading 2 tsp. cream cheese spread between each layer. Cover with remaining pancakes; sprinkle with powdered sugar.
Nutrition Facts : Calories 310, Fat 12 g, SaturatedFat 7 g, TransFat 0 g, Cholesterol 80 mg, Sodium 760 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 8 g
BLUEBERRY SPREAD
Make and share this Blueberry Spread recipe from Food.com.
Provided by Dancer
Categories Spreads
Time 23m
Yield 1 1/2 cups
Number Of Ingredients 5
Steps:
- Combine blueberries, 1/2 cup water, and lemon juice in a heavy saucepan.
- Bring to a boil; simmer gently for about 8 minutes, stirring frequently.
- Meanwhile, soak gelatin in remaining 1/4 cup cold water.
- Remove blueberries from heat; add gelatin and sweetener and mix well to dissolve.
- Turn into small, hot jars; cover lightly and allow to cool.
- Cover tightly and store in refrigerator no longer than two weeks.
Nutrition Facts : Calories 119.7, Fat 0.6, SaturatedFat 0.1, Sodium 8.9, Carbohydrate 28.6, Fiber 4.7, Sugar 19.4, Protein 3.5
BLUEBERRY CHEESE SPREAD
A lovely spread made with fresh blueberries and cream cheese, you'll love this! Use this on bagels, toast, pancakes, muffins, etc. Canada, New England, Mid Atlantic, South, West, blueberries are everywhere!
Provided by Sharon123
Categories Spreads
Time 5m
Yield 6-8 serving(s)
Number Of Ingredients 4
Steps:
- Lightly mash fresh blueberries with a fork before, then combine ingredients. You may add honey to taste, if desired.
- Makes 6 to 8 servings.
Nutrition Facts : Calories 139.2, Fat 13.4, SaturatedFat 8.4, Cholesterol 42.2, Sodium 114, Carbohydrate 2.4, Fiber 0.2, Sugar 0.9, Protein 3
BLUEBERRY CHEESECAKE
Recipe video above. To say this Blueberry Cheesecake is bursting with blueberries is an understatement! Baked to achieve that elusive light-yet-rich creamy cheesecake filling, studded with blueberries inside and smothered in an incredible glossy blueberry sauce topping. It's magnificent!Don't be daunted by the number of steps - they are straightforward, I've just broken it down into managable steps. Cheesecakes are actually less "risky" than cakes because - no worries about not rising, sinking in middle etc.If blueberries are expensive right now but you're absolutely busting to make this, skip the topping and serve with cream instead.
Provided by Nagi
Time 5h
Number Of Ingredients 16
Steps:
- Preheat oven to 160°C/320°F (140°C fan). Place shelf in middle of oven.
- Line inverted base: Get a 20cm/8" springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly then press on a square piece of parchment/baking paper. Then clip into the springform pan - excess paper will stick out, see photos in post and video.
- Line sides: Butter and line the side of the pan.
- Break up biscuits roughly by hand and place in a food processor.
- Blitz until fine crumbs. Add butter, briefly blitz until dispersed and it resembles wet sand.(Note 5)
- Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
- Use something with a flat base and vertical edges (I use a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.
- Cream cheese: Use a stand mixer (with paddle) or handheld beater to beat the cream cheese until just smooth, no longer than 20 seconds on speed 4. (You do not want to aerate cheesecake filling too much as it causes cracks when it bakes)
- Add flour, beat for 5 seconds on speed 4 until just incorporated.
- Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 sec max, speed 4).
- Eggs: Add eggs one at a time - beat for 5 seconds on speed 4 in between each. After the last egg, beat as needed until batter is smooth - but stop beating immediately once smooth.
- Blueberries: Stir in blueberries with a rubber spatula. Pour into prepared crust.
- Bake: Bake for 70 minutes. The top should be a bit puffed, very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan, see video at 1 min 23 sec (sets in next step).
- Cool: Cool the cake in the oven with the door open approx 20 cm / 8" for about 2 hours (Note 6), then refrigerate for 4 hours+ in the pan or overnight. Cake will sink and surface should be flat.
- Release: Remove sides of springform pan. Use overhang paper to slide cheesecake off the cake pan base. Then slide the cheesecake off the paper.
- Place 1 cup of blueberries (125g/4oz), vanilla, sugar and lemon juice in a saucepan. Stir then bring to simmer over medium heat. Simmer for 7 minutes until blueberries breakdown.
- Mix cornflour and water, then stir in - it wil thicken quickly.
- Stir in remainig blueberries. Sauce should be syrupy - remove from stove and cool. Will thicken as it cools.
- Once cool, stir. Adjust thickness 1/2 teaspoon of water at a time to make it the perfect "oozing" consistency (see video, Note 7) - be careful, don't make it runny!
- Spoon onto cheesecake so it's completely covered - you'll have maybe 1/2 cup sauce left, good for touch ups. Refrigerate 2 hours+.
- Slice and serve!
Nutrition Facts : Calories 489 kcal, Carbohydrate 55 g, Protein 5 g, Fat 28 g, SaturatedFat 15 g, Cholesterol 114 mg, Sodium 284 mg, Fiber 1 g, Sugar 41 g, ServingSize 1 serving
BLUEBERRY CREAM CHEESE CAKE
This is basically blueberry buckle with a cream cheese filling. The recipe is from Anna Olson, host of Food Network's "Sugar". Absolutely delicious!
Provided by snowangel
Categories Dessert
Time 1h10m
Yield 1 cake, 10-12 serving(s)
Number Of Ingredients 17
Steps:
- Preheat oven to 350 degrees F.
- Lightly grease 9" spring-form pan.
- For the cake: Cream together butter and sugar until creamy.
- Add egg and vanilla, to creamed mixture and beat until combined.
- Sift together flour, baking powder and salt. Add alternately with milk until combined.
- Scrape batter into pan and spread evenly.
- For cream cheese filling: Beat cream cheese until smooth.
- Gradually add sugar, scraping the sides of the bowl well.
- Add vanilla and blend.
- Add egg and mix well.
- Spoon cream cheese filling over cake batter.
- Top with blueberries.
- For the streusel: In small bowl blend sugar, flour and cinnamon.
- Cut in butter until crumbly.
- Sprinkle streusel on top of berries.
- Bake 50-60 minutes.
- Cool completely before slicing.
- Note: I usually bake for 52 minutes.
Nutrition Facts : Calories 421.9, Fat 22.2, SaturatedFat 13.1, Cholesterol 97.5, Sodium 244.9, Carbohydrate 50.3, Fiber 1.6, Sugar 25.5, Protein 6.4
BLUEBERRY - CREAM CHEESE SQUARES
Make and share this Blueberry - Cream Cheese Squares recipe from Food.com.
Provided by Starfire aka Wendy
Categories Bar Cookie
Time 12h10m
Yield 15 serving(s)
Number Of Ingredients 10
Steps:
- Combine cornstarch, sugar, water and blueberries in saucepan. Cook over medium heat, stirring until thickened; cool. Combine cracker crumbs into bottom of foil-lined 13 x 9 x 2 inch pan. Mash cream cheese until soft; beat in sugar and vanilla gradually. Fold in whipped topping; drop by spoonfuls over crumb mixture. Spread gently with spatula. Spread blueberry filling evenly over cheese mixture; spread with remaining cheese mixture. Sprinkle with remaining crumb mixture; chill overnight. Use foil to remove dessert from pan. Place dessert on platter; cut into squares. Yield: 15 servings.
Nutrition Facts : Calories 479.7, Fat 26.8, SaturatedFat 16.6, Cholesterol 57.7, Sodium 315.4, Carbohydrate 57.4, Fiber 1.4, Sugar 41.6, Protein 4.6
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