Blueberry Cream Cheese Food

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BLUEBERRY-LEMON CREAM CHEESE MOOKIES



Blueberry-Lemon Cream Cheese Mookies image

Cooking in front of millions of viewers would be nerve-racking for most chefs, but not for Kalamazoo, MI, culinary instructor Cory Barrett. Cory appeared on Iron Chef America nearly 20 times as sous chef to Michael Symon before clinching the Spring Baking Championship title last May. The only tricky part was getting used to the new set: "The first episode I was a mess - I didn't have a feel for where anything was," he says. But Cory won the second episode, and his success continued through the rest of the season, including a team challenge with chef Kevin Dillmon. The two came up with a "mookie" - a lemon and blueberry muffin-cookie combo that won over all the judges. Here's a recipe inspired by their treat.

Provided by Food Network

Categories     dessert

Time 2h

Yield 10 mookies

Number Of Ingredients 15

1/4 cup vegetable oil, plus more for the pans
1 1/4 cups all-purpose flour
3/4 cup granulated sugar
1 1/2 teaspoons salt
1 teaspoon baking powder
1 large egg
1/3 cup buttermilk
1/2 teaspoon pure vanilla extract
1 teaspoon grated lemon zest
4 ounces cream cheese, at room temperature
1/4 cup mascarpone cheese
1/2 cup confectioners' sugar
Grated zest of 1/2 lemon
15 vanilla wafer cookies
3 to 4 tablespoons blueberry jam

Steps:

  • Make the muffins: Preheat the oven to 350˚. Brush 20 muffin cups with vegetable oil (use two 12-cup muffin pans). Whisk the flour, granulated sugar, salt and baking powder in a large bowl. In a separate bowl, whisk the egg until smooth. Whisk in the buttermilk, vegetable oil, vanilla and lemon zest. Stir the buttermilk mixture into the flour mixture until combined but still slightly lumpy (do not overmix).
  • Divide the batter among the prepared muffin cups, filling them one-quarter of the way. Bake until beginning to brown, about 12 minutes. Let cool 10 minutes in the pans, then transfer the muffins to racks to cool completely.
  • Make the filling: Combine the cream cheese, mascarpone, confectioners' sugar and lemon zest in a large bowl. Beat with a mixer on low speed, gradually increasing the speed to medium high, until fluffy, about 2 minutes. Refrigerate until ready to use. Meanwhile, pulse the cookies into coarse crumbs in a food processor.
  • Assemble the mookies: Remove the domed tops of the muffins using a serrated knife. Transfer the filling to a pastry bag and pipe a ring on half of the muffins. Spoon about 1 teaspoon blueberry jam into the center of each ring. Top each muffin with another muffin, cut-side down, to make a sandwich. Roll the edges in the cookie crumbs, pressing to adhere.

BLUEBERRY-CREAM CHEESE PULL-APART BREAD



Blueberry-Cream Cheese Pull-Apart Bread image

Provided by Food Network Kitchen

Time 3h30m

Yield 8 to 10 servings

Number Of Ingredients 8

1 pound frozen white bread dough, thawed
2 ounces cream cheese, at room temperature
1/2 teaspoon grated lemon zest
Pinch of nutmeg
3 tablespoons granulated sugar
3 tablespoons sliced almonds
1 cup blueberries
Confectioners' sugar, for serving

Steps:

  • Roll and stretch the dough into a 12-inch square on a lightly floured surface. Combine the cream cheese, lemon zest and nutmeg in a bowl. Spread over the dough. Sprinkle with 2 tablespoons each granulated sugar and sliced almonds, then the blueberries, pressing lightly. Cut into 16 small squares and make 4 stacks of 4 squares each.
  • Place each stack on its side in a buttered 9-by-5-inch loaf pan. Gently separate the dough layers so the dough fills the pan. Sprinkle with the remaining 1 tablespoon each granulated sugar and sliced almonds.
  • Cover the loaf loosely with plastic wrap and set aside in a warm place until the dough rises by half its size, 1 to 2 hours.
  • Preheat the oven to 350. Bake the loaf until it's browned and cooked through, 40 to 45 minutes (tent with foil if it's browning too quickly). Let cool 15 minutes in the pan, then loosen the edges with a knife. Remove to a plate and let cool 30 minutes. Dust with confectioners' sugar before serving.

EASY BLUEBERRY-CREAM CHEESE CAKE



Easy Blueberry-Cream Cheese Cake image

Make and share this Easy Blueberry-Cream Cheese Cake recipe from Food.com.

Provided by chef_cmontes

Categories     Breakfast

Time 1h

Yield 1 loaf, 10 serving(s)

Number Of Ingredients 10

2 1/2 cups Bisquick baking mix
2 eggs
1/2 cup sugar
1 teaspoon vanilla
1/2 cup milk
1 cup frozen blueberries, thawed and drained
2 tablespoons oil
6 ounces cream cheese, softened
2 tablespoons milk
1/4 cup sugar

Steps:

  • Preheat oven to 350.
  • In a small bowl mix cream cheese 2 TBSP milk and 1/4 cup suagr until smooth. Set aside.
  • In a large mixing bowl, beat eggs, sugar milk, oil, and vanilla until smooth.
  • Mix in Bisuick mix then stir in blueberries.
  • Pour half of cake batter into a 9 in loaf pan.
  • Pour half cream cheese mixute straight down middle of pan (do not mix in YET).
  • Pour rest of cake batter over top, then top with remaining cream cheese mixture.
  • Take a knife and gently stir make swirl effect.
  • Bake for 45 minute or until done.

Nutrition Facts : Calories 321.2, Fat 15, SaturatedFat 5.6, Cholesterol 58.7, Sodium 400.6, Carbohydrate 41.8, Fiber 1.2, Sugar 23.9, Protein 5.4

BLUEBERRY CREAM CHEESE CROSTATA



Blueberry Cream Cheese Crostata image

Flaky home made pastry with a slightly sweetened cream cheese & fresh Blueberries. Absolutely worth the small amount of effort. Directions seem like a lot of work but it's really a simple recipe.

Provided by Captain_67

Categories     Dessert

Time 1h

Yield 8 pieces, 8 serving(s)

Number Of Ingredients 9

2 cups all-purpose flour
1/2 teaspoon salt
1/2 teaspoon sugar
4 ounces unsalted butter
1 cup cold water
10 ounces fresh blueberries
8 ounces cream cheese, at room temp
6 tablespoons powdered sugar
1 teaspoon vanilla

Steps:

  • Pastry: Chill mixer bowl & paddle in freezer for 10 minutes.
  • Cut butter into small pea sized cubes then put into freezer to keep cold.
  • Combine flour, salt & sugar & add to mixing bowl & set mixer to medium low speed. Slowly add chilled butter a few cubes at a time until all butter is coated with flour & looking crumbly.
  • With the mixer running, slowly pour the ice cold water in a thin steady stream into the flour mixture until a dough ball forms. The flour should drink most of the water but if the dough feels sticky add a little four to the outside of the ball before wrapping in plastic bag then place in fridge for 15 minutes.
  • Filling: Place cream cheese, 4 tablespoons powdered sugar & vanilla into mixer bowl & mix on medium to combine well.
  • Rinse & drain berries but leave them slightly damp.
  • Add 2 tablespoons powdered sugar to berries in a bowl & combine.
  • Roll out pastry on floured bench to fit onto a greased 16" pizza pan (for easy transfer to pan, fold dough in half then half again to a triangle or wedge shape then lift to pan & unfold).
  • Spread cream cheese mix evenly over dough all the way to the edges. Pick up one piece of the dough's edge & fold in by about 1 inch toward the middle & about 3 inches long & continue all the way around (you are basically making a rough octagonal shape).
  • Place the sugar coated berries evenly across the middle of the pie & use the remaining sugar syrup in the bowl & a brush to glaze the folded edge of the crust before placing into a preheated 400F (200c) oven for 30 to 35 minutes until pastry is golden.
  • Cool to room temp, cut into 8 using pizza cutter & try to stop eating more than 1 piece !
  • NOTE: If you are experienced at pastry you may think that the amount of water is way too much but PLEASE TRY IT. I am not a trained chef but I spend a lot of time experimenting & I find the high amount of water results in a lot of steam creating a beautiful flaky pastry without all the technical pastry folding.

Nutrition Facts : Calories 360.6, Fat 21.8, SaturatedFat 13.6, Cholesterol 61.7, Sodium 232.5, Carbohydrate 36.1, Fiber 1.7, Sugar 9.9, Protein 5.8

BLUEBERRY - CREAM CHEESE SQUARES



Blueberry - Cream Cheese Squares image

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

1/4 cup cornstarch
1/2 cup sugar
1/2 cup water
3 cups blueberries, rinsed and drained
1 (13 1/2 ounce) package graham cracker crumbs
3/4 cup butter, melted
2 (8 ounce) packages cream cheese
1 1/2 cups sugar
2 teaspoons vanilla extract
1 (9 ounce) package frozen whipped topping, thawed

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

BLUEBERRY CREAM CHEESE CAKE



Blueberry Cream Cheese Cake image

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

1/2 cup unsalted butter
1/2 cup sugar
1 egg
1 teaspoon vanilla
2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
8 ounces cream cheese, room temp
1/4 cup sugar
1 teaspoon vanilla
1 egg
2 cups blueberries
1/3 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
3 tablespoons unsalted butter

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

FLUFFY BLUEBERRY CREAM CHEESE DESSERT (NO-BAKE)



Fluffy Blueberry Cream Cheese Dessert (No-Bake) image

This can also be made in a 10-inch deep-dish pie plate, plan ahead there is a 4 hour chilling time for this dessert --- I make this using my recipe#159429 that is completely cooled, but canned pie filling will do fine, if you prefer a thicker layer of blueberry filling then use two cans pie filling, one for the top of the crust and one for the top of the dessert :)

Provided by Kittencalrecipezazz

Categories     Dessert

Time 4h

Yield 8 serving(s)

Number Of Ingredients 10

1 1/2 cups graham cracker crumbs
4 tablespoons sugar (1/4 cup)
1/2 teaspoon cinnamon
1/2 cup melted butter or 1/2 cup margarine
2 (540 ml) cans blueberry pie filling (two 19-ounces cans will work fine)
1 (8 ounce) package cream cheese, softened
1/3-1/2 cup sugar
1 cup half-and-half cream (or use milk)
1 (3 ounce) package instant lemon pudding mix
0.5 (8 ounce) container cool whip frozen whipped topping, thawed (freeze remaining half to use another time)

Steps:

  • Prepare a 9 x 9-inch pan.
  • To make the crust; in a bowl combine the graham crumbs with sugar and cinnamon, then add in melted butter; mix well to combine.
  • Pat into bottom of the pan.
  • Chill for about 25-30 minutes (or until the crust is completely cold).
  • After the crust has chilled spread 1 can of the blueberry pie filling over the crust.
  • In a bowl beat softened cream cheese with sugar until smooth and well combined.
  • Add in half and half cream and the pudding mix; beat until well blended.
  • Using a spatula fold in HALF container thawed Cool Whip topping, then carefully spread the mixture over the blueberry pie filling in the pan.
  • Chill for 4 hours.
  • Before serving spread the remaining can blueberry pie filling over the top.
  • If desired you may spread or dollup the remaining half container Cool Whip over the top but this is only optional.

Nutrition Facts : Calories 715.9, Fat 30.4, SaturatedFat 19, Cholesterol 72.9, Sodium 435.9, Carbohydrate 107.7, Fiber 4.3, Sugar 78.6, Protein 5

BLUEBERRY CREAM CHEESE MUFFINS



Blueberry Cream Cheese Muffins image

Make and share this Blueberry Cream Cheese Muffins recipe from Food.com.

Provided by Kim127

Categories     Quick Breads

Time 30m

Yield 12 serving(s)

Number Of Ingredients 12

1 cup fresh blueberries
2 cups all-purpose flour, divided
3/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 pinch salt
1 (3 ounce) package cream cheese, cut into cubes
3 teaspoons lemon juice
2 teaspoons vanilla extract
1/4 cup butter or 1/4 cup margarine (melted)
1/2 cup milk
2 eggs

Steps:

  • Preheat oven to 400 degrees.
  • Toss blueberries with about 2 tablespoons flour and set aside.
  • Combine remaining flour with the other dry ingredients and set aside.
  • In a large mixer bowl, cream the cream cheese, lemon juice and vanilla until smooth.
  • Add eggs, then flour mixture, butter and milk and mix until just moistened.
  • Fold in the blueberries.
  • Fill paper-lined muffin pans 2/3 full.
  • Bake for 18-20 minutes or until lightly browned.
  • Remove from pan immediately.

Nutrition Facts : Calories 210.4, Fat 7.7, SaturatedFat 4.3, Cholesterol 50.4, Sodium 184.9, Carbohydrate 31.3, Fiber 0.9, Sugar 14.1, Protein 4.1

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