Blueberry Cream Cheese Cookies Food

BLUEBERRY CREAM CHEESE COOKIES WITH A LEMON GLAZE

Steps:

• Preheat oven to 350 degrees. Line a cookie sheet with parchment paper or lightly spray with cooking spray.
• In a large bowl cream together the sugar, butter, and cream cheese until smooth. Add in egg and vanilla and beat until incorporated.
• In another medium bowl combine flour, baking soda, baking powder, and salt. Beat the dry ingredients into the wet ingredients until incorporated. Gently fold in blueberries.
• Drop heaping tablespoons of dough onto the cookie sheet. Bake for 10-12 minutes. Let cool on a wire rack.

BLUEBERRY-LEMON CREAM CHEESE MOOKIES

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

Steps:

• Place softened cream cheese into a mixing bowl and beat in on medium/high with a hand mixer until completely smooth.
• Add the fresh blueberries to the bowl and mix on medium/low until the blueberries are partially smashed.
• Then, add the rest of the ingredients to the bowl and mix until combined and when the blueberry cream cheese reaches the desired consistency.
• Serve immediately or place in the fridge for later.

BLUEBERRY CREAM CHEESE CAKE

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.

BLUEBERRY CHEESECAKE COOKIES

Steps:

• Preheat the oven: To 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper; set aside.
• Combine the dry ingredients: Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
• Combine the wet ingredients: Beat the sugar, cream cheese and butter in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Mix in egg, vanilla extract, and sour cream until well combined.
• Mix the two: Add all the flour mixture and stir until just combined. Do not overmix.
• Finish the cookie dough: Gently fold in blueberries. Drop 1 1/2 tablespoon-sized balls of dough onto the prepared baking sheets about 2 inches apart.
• Bake the cookies: Bake in the preheated oven until the bottom of the cookies just begins to brown, 15 to 18 minutes, mine took the full 18 minutes. Cool on the baking sheets for 5 minutes then transfer to a wire rack and cool completely.

BLUEBERRY BARS

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.

BLUEBERRY CREAM CHEESE BARS {COPYCAT BLUEBERRY JAMBOREE}

Steps:

• Preheat oven to 325°F and line a 9x13-inch baking dish with parchment paper. Set aside.

BLUEBERRY-AND-CREAM COOKIES

Steps:

• Line two baking sheets with parchment paper; set aside.
• In a large bowl, mix together flour, baking powder, baking soda, and salt; set aside. In the bowl of an electric mixer fitted with the paddle attachment mix together butter, sugars, and glucose until well combined. Add egg and mix until well combined.
• Add flour mixture and mix until well combined. Add blueberries and milk crumbs and mix until well combined. Using an ice cream scoop about 2 1/8 inches in diameter, scoop dough into balls and place about 2 inches apart on prepared baking sheets.
• Preheat oven to 375 degrees. Transfer baking sheets to refrigerator until dough is chilled, about 15 minutes. Transfer baking sheets to oven and bake, rotating pans halfway through baking, until cookies are golden brown and tops begin to crackle, about 15 minutes. Transfer cookies to a wire rack to cool.

BLUEBERRY CREAM DESSERT

Steps:

• In a large bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press into a greased 13-in. x 9-in. baking dish. In another bowl, beat cream cheese and remaining sugar until smooth; stir in eggs and vanilla. Pour over crust., Bake at 350° for 15-20 minutes or until set. Sprinkle with cinnamon. Cool on a wire rack. Spread with pie filling and whipped topping. Refrigerate until serving.

BLUEBERRY CHEESE SPREAD

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.

BLUEBERRY CHEESECAKE COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Whisk together flour, baking powder, baking soda, and salt in a medium bowl. Set aside.
• Beat sugar and butter in a large bowl with an electric mixer until light and fluffy, about 2 minutes. Mix in egg, vanilla extract, and almond extract until well combined. Add in 1/3 of the flour mixture and stir until just combined. Stir in 1/2 of the sour cream. Continue alternating additions of the flour mixture and sour cream, beginning and ending with the flour mixture, stirring until just combined. Do not overmix. Gently fold in blueberries and frozen pieces of cream cheese.
• Drop 1 1/2 tablespoon-sized balls of dough onto the prepared baking sheets about 2 inches apart.
• Bake in the preheated oven until the bottom of the cookies just begins to brown, 15 to 18 minutes. Cool on the baking sheets for 5 minutes before removing to a wire rack to cool completely.

BLUEBERRY ORANGE CREAM CHEESE COOKIES RECIPE - (4.2/5)

Steps:

• Cream butter and cream cheese with mixer. Add the egg and orange extract and mix just until combined on low scraping the bowl several times. Add the cake mix in three parts mixing just until combined after each part. Remove from the mixer and very carefully and slowly fold in blueberries. You don't want them to burst so just take your time. Refrigerate dough for 2 hours. Preheat oven to 350°F. Roll into one inch balls. Place on cookie sheets covered with parchment paper. Bake 12 to 14 minutes or until lightly browned. Cool for 2 minutes and remove to cookie cooling racks. In small bowl whisk powdered sugar, orange zest and orange juice. Drizzle over cooled cookies.