Blueberry Lemon Croissant Bake Food

LEMON BLUEBERRY CROISSANT BAKE

Steps:

• Preheat oven to 350°. Spray a medium baking dish with cooking spray. Arrange croissants, in prepared dish, and sprinkle blueberries in between them and on top.
• In a microwave-safe medium bowl, microwave cream cheese until melted, about 15 seconds. Add milk, Domino Golden Sugar, eggs, vanilla, lemon zest, and lemon juice, and whisk to combine. Pour milk mixture over croissants, cover with aluminum foil, and let sit 30 minutes so croissants can absorb some of the liquid.
• Bake, covered with aluminum foil, for 30 minutes. Remove foil and bake uncovered for 15 minutes, until custard is set.
• Sprinkle bake with more golden sugar and serve warm.

BLUEBERRY & LEMON CROISSANT BAKE

Steps:

• Cut each of the croissants in half, then arrange them roughly, overlapping them slightly, in a deep medium baking dish about 20 x 20cm.
• Pour the custard into a small saucepan and whisk in the milk. Warm over a low heat for 3 mins or until just starting to steam. Whisk through half the lemon curd. Pour the custard over and around the croissants, then set aside for 30 mins-1 hr for the croissants to absorb some of the custard.
• Heat oven to 180C/160C fan/ gas 4. Nestle the blueberries around the croissants and dollop over teaspoons of the remaining lemon curd. Bake for 35-40 mins or until the top is golden brown. Rest for 10 mins before dusting with icing sugar, if you like.

LEMON BLUEBERRY SNACKING CAKE

Steps:

• To make the blueberry compote: Add the blueberries, lemon juice and granulated sugar to a small saucepan and heat over medium heat. Cook, stirring occasionally, until the blueberries begin to soften and release their juices, about 3 minutes. Use the back of a wooden spoon to slightly smash some of the berries. Turn the heat down to low and continue to cook until saucy, 2 to 3 minutes. Turn the heat off and let cool to room temperature.
• For the lemon cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch cake pan with nonstick cooking spray and set aside.
• Add the flour, baking powder, baking soda and salt to a mixing bowl. Whisk the mixture to break up any lumps of flour and to evenly incorporate the ingredients. Set the dry ingredients aside.
• Add the milk, lemon juice and vanilla extract to a measuring cup. Whisk to evenly incorporate the ingredients. Set the wet ingredients aside.
• Add the butter and granulated sugar to the bowl of a stand mixer fitted with the paddle attachment. Turn the mixer to medium and cream the butter and sugar together, scraping down the bowl as needed, until light and fluffy, about 3 minutes. Add the eggs, one at a time, allowing each egg to be fully incorporated before adding another. Add the lemon zest and beat until just combined.
• With the mixer on low, add the dry and wet ingredients, alternating between the two, starting and ending with the dry ingredients. Mix until just incorporated, being sure not to overmix the batter.
• Transfer the batter to the prepared cake pan. Spoon on the blueberry compote. Use a butter knife to fold and swirl the compote into the batter. Transfer the cake to the oven and bake until a toothpick inserted in the center comes out clean, 30 to 35 minutes. Cool the cake completely in the pan on a wire rack.
• Spoon the Frosting onto the cooled cake and use an offset spatula to smooth the frosting over the cake. Garnish with the fresh blueberries.
• Slice and serve immediately or cover and leave at room temperature until ready to serve.
• Add the cream cheese, butter, lemon zest and vanilla to a mixing bowl. Use a hand mixer to beat the ingredients together until smooth and well combined. Add 2 cups of the confectioners' sugar to the bowl and beat, starting the hand mixer on low and turning the speed up as the sugar is incorporated, until completely smooth. Add the remaining 2 cups confectioners' sugar and once again beat until completely smooth, about 30 seconds.

NO-BAKE BLUEBERRY LEMON PIE

Steps:

• For the blueberry puree: Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
• To a saucepot, add the blueberries, sugar, lemon juice and salt. Place on the direct heat side of the grill and bring to a boil, then move to the indirect heat side and simmer until the blueberries begin to burst and thicken, 1 to 2 minutes.
• Pour into a blender and puree until smooth. Pour into a small bowl and chill until completely cold.
• Make the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter and salt and mix to combine. Pour into a 9-inch springform pan and press into the bottom and up the sides to form a crust. Use the bottom of a 1-cup measuring cup to help smooth the bottom.
• Make the filling: In a mixer fitted with the whisk attachment, whip the cream until it holds medium stiff peaks. Scoop into another bowl and set aside.
• In a small mixing bowl, whisk together the milk and gelatin. Allow to stand for 3 to 5 minutes to bloom. To the mixer fitted with a paddle attachment, add the cream cheese, sugar, lemon zest and juice and beat until smooth, 2 to 3 minutes. Add the milk mixture and half the whipped cream, and mix until smooth. Fold in the remaining whipped cream by hand, then pour the filling into the prepared pie shell. Smooth the surface, then spoon the chilled blueberry puree in thin lines across the surface. Use a toothpick or a wooden skewer to drag the blueberry puree in the opposite direction of the lines, creating a swirled pattern randomly on the surface. Chill for 3 hours or up to overnight. Remove the sides of the pan, then slice into 8 or 10 pieces and serve.

LEMON BLUEBERRY CRUNCH CAKE

Steps:

• Preheat oven to 350°. Let eggs and buttermilk stand at room temperature 30 minutes., Cream butter and granulated sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon peel. In another bowl, sift together 3 cups flour, baking powder, baking soda and salt. In a separate bowl, combine 3/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixture to batter alternately, beating well after each addition, beginning and ending with flour mixture. Stir in crushed cookies., Toss blueberries and remaining flour; fold into batter, taking care not to crush berries. Pour into two greased and floured 8x4-in. loaf pans lined with parchment paper. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 10 minutes., Stir glaze ingredients together. Remove cakes from pans and place on wire racks. Drizzle glaze over cakes, allowing some to run down sides. Sprinkle with lemon peel and, if desired, additional crushed cookies.

BAKED CROISSANT BLUEBERRY FRENCH TOAST WITH CRISPY PECANS

Steps:

• For the French toast: Butter a 9-by-13-inch baking dish. Arrange the croissant halves in the baking dish. In a large bowl, whisk together the eggs, milk, half-and-half, nutmeg, vanilla, Grand Marnier, orange zest, 1/4 cup brown sugar, white sugar and salt. Pour this mixture over the croissants. Cover the baking dish and chill until all of the liquid is absorbed, at least 2 hours.
• For the topping: Preheat the oven to 350 degrees F. In a shallow baking pan, spread the pecans evenly and toast until fragrant, about 4 to 5 minutes. Remove from the oven and toss pecans with the 1 teaspoon butter and salt.
• Increase the oven temperature to 400 degrees F. Sprinkle the blueberries evenly over the croissant mixture. Melt 1/4 cup butter with 1/4 cup brown sugar, stirring until the butter is melted. Drizzle this mixture over the baking dish and bake for 20 inutes, or until the liquid from the blueberries is bubbling.
• For the blueberry syrup: In a small saucepan, cook blueberries and maple syrup over moderate heat until berries have burst, about 3 minutes. Pour syrup through a sieve; stir in the lemon juice.
• Sprinkle the croissant French toast with toasted pecans. Serve with the syrup.