Blueberry Lemon Crunch Food

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BLUEBERRY-LEMON MUFFINS



Blueberry-Lemon Muffins image

Provided by Food Network Kitchen

Time 40m

Yield 12 muffins

Number Of Ingredients 11

2 1/2 cups unbleached all-purpose flour
3/4 cup sugar (white or light brown) plus more for sprinkling on top of the muffins
1 tablespoon baking powder
1/8 teaspoon fine salt
Freshly grated nutmeg
1/2 cup (1 stick) unsalted butter
1 cup whole milk
2 large eggs, at room temperature
1 tablespoon finely grated lemon zest
1/2 teaspoon pure vanilla extract
1 1/2 cups fresh blueberries, rinsed and dried

Steps:

  • Preheat the oven to 425 degrees F. Line a 12-muffin tin with cupcake liners and set aside.
  • Whisk the flour, sugar, baking powder, salt, and nutmeg together in a medium bowl; set aside.
  • Put the butter in a microwaveable-safe dish or measuring cup. Cover with plastic wrap and microwave until melted, about 30 seconds. (Alternatively melt the butter in a saucepan.) Whisk the milk, eggs, lemon zest, and vanilla with the butter.
  • Make a small well in the center of the dry ingredients. Pour wet ingredients into the well, then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will be dense. Gently stir in the blueberries. Divide the batter evenly into the muffin tin and sprinkle the tops generously with sugar.
  • Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.

BLUEBERRY LEMON CRUMBLES



Blueberry Lemon Crumbles image

Categories     Cookies     Dessert     Bake     Kid-Friendly     Blueberry     Lemon     Almond     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher     Small Plates

Yield Makes 24 cookies

Number Of Ingredients 15

1 cup sliced almonds with skins
1 3/4 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons finely grated fresh lemon zest
1/2 teaspoon cinnamon
1/2 teaspoon salt
1 1/2 sticks (3/4 cup) unsalted butter, softened
2 large egg yolks
1 teaspoon vanilla
2 teaspoons fresh lemon juice
1/3 cup dried blueberries
1/2 cup blueberry preserves
Special Equipment
a nonstick mini-muffin pan with 24 (1/8-cup) cups (or 2 pans with 12 cups each)

Steps:

  • Put oven rack in middle position and preheat oven to 375°F.
  • Toast almonds in 1 layer in a shallow baking pan, stirring once, until golden, 3 to 5 minutes. Cool completely in pan on a rack. Leave oven on.
  • Pulse flour, sugars, 1 teaspoon zest, cinnamon, and salt in a food processor until combined, then add butter and pulse until mixture resembles a coarse meal. Add yolks and vanilla and process until mixture begins to come together in clumps.
  • Transfer 1 1/3 cups packed dough to a bowl and stir in almonds (some almonds will break) for almond crumble topping. Gather remaining dough into a ball.
  • Generously butter bottoms, sides, and top of muffin pan. Press 1 tablespoon dough into bottom and up side of each muffin cup. Chill until dough is firm, about 15 minutes.
  • Stir remaining teaspoon zest, lemon juice (2 teaspoons), and dried blueberries into preserves in a small bowl. Spoon a rounded 1/2 teaspoon preserves mixture onto dough in each muffin cup. Crumble 1 rounded teaspoon almond topping evenly into each cup.
  • Bake until topping is deep golden brown and filling is bubbling, about 20 to 25 minutes. Cool completely in muffin pan on a rack. Loosen edges of crumbles carefully with a small offset spatula or sharp knife, then carefully remove from pan.

BLUEBERRY LEMON CRUMBLE CAKE



Blueberry Lemon Crumble Cake image

Provided by Food Network

Categories     dessert

Time 1h35m

Number Of Ingredients 21

3/4 cup unsalted butter, softened
1 cup sugar
2 large eggs
1 teaspoon vanilla extract
2 teasoons lemon juice
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2 cups fresh blueberries
1 1/2 cups sour cream
1/4 cup white sugar
1/4 cup brown sugar
1 cup all-purpose flour
1 1/2 teaspoons cinnamon
1/2 cup unsalted butter, chilled
2 cups blueberries
1/2 cup granulated sugar
1 tablespoon cornstarch
1/2 vanilla bean, seeded
2 teaspoons lemon juice

Steps:

  • Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan. Cream butter and sugar in large mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the vanilla extract and lemon juice. Beat very well.
  • Combine the flour, baking soda, baking powder and salt in a separate bowl. Alternately add the dry ingredients and the sour cream into the butter mixture. *Begin and end with the dry
  • Combine sugars, flour and cinnamon in a bowl. Cut in chilled butter with a pastry blender until mixture resembles coarse crumbs. You can also use an electric mixer with a paddle attachment. *You will have some extra streusel--keep in freezer for quick fruit tart another day!*
  • Assemble and Bake:
  • Spread half of the batter into the prepared pan. Sprinkle with a layer of the streusel. Top with remaining batter, then top with another layer of streusel. Bake for approximately 55 minutes. Cake will be done when golden brown, sides of cake pull away slightly from edge of pan and toothpick inserted in center comes out clean. Remove pan from oven and cool on a rack for 45 minutes. Unmold onto rack streusel side down and allow to cool completely. Then invert, streusel side up onto a cake plate. Serve dusted with confectioners sugar or with blueberry sauce.
  • In a saucepan over medium low heat add blueberries, sugar mixed with cornstarch, vanilla bean seeds and lemon juice. Heat to a boil, stirring occasionally. Cool completely. Serve with cake, over ice cream.

BLUEBERRY LEMON CRUNCH



Blueberry Lemon Crunch image

Other berries could be substituted for the blueberries if desired. Easy to do and well received by guests. Serve warm with ice cream or whip cream. Can be done ahead and reheated.

Provided by Tebo3759

Categories     Dessert

Time 40m

Yield 6 serving(s)

Number Of Ingredients 6

3 cups blueberries, fresh or frozen
1/2 cup brown sugar, packed
2 tablespoons flour
1 cup rolled oats (quick cooking)
1/4 cup margarine, melted (regular or light)
2 teaspoons grated fresh lemon rind

Steps:

  • Place fruit in a small baking dish.
  • Combine sugar, flour, oats, lemon rind and margarine.
  • Sprinkle mixture over fruit.
  • Bake at 350 for 30 minutes.

Nutrition Facts : Calories 239.7, Fat 8.7, SaturatedFat 1.5, Sodium 97.2, Carbohydrate 39.6, Fiber 3.2, Sugar 25.1, Protein 3.1

LEMON CRUNCH BLUEBERRY MUFFINS



Lemon Crunch Blueberry Muffins image

These muffins are different because the lemon flavor is a nice addition with the blueberry even though the lemon is just on the top of the muffin. These muffins are a great way to start of the day and are low in fat. If you are using frozen blueberries, DO NOT defrost them, just throw them in frozen!

Provided by BestTeenChef

Categories     Quick Breads

Time 35m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 11

1 3/4 cups flour
1/3 cup wheat germ
1/3 cup sugar
3 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/4 cup canola oil
1 egg
1 cup blueberries (fresh or frozen)
2 tablespoons sugar
2 tablespoons fresh lemon zest

Steps:

  • In bowl combine flour, wheat germ, sugar, baking powder and salt. Stir well.
  • Combine milk, oil and egg in a small bowl. Beat well.
  • Add liquid ingredients to dry ingredients. Stir just to moisten. Fold in blueberries.
  • Fill greased or paper lined muffin tins 2/3 full. Combine sugar and lemon zest. Sprinkle on muffins before baking. Bake at 425 F for 20-25 minutes.

BLUEBERRY-LEMON CRUMB BARS



Blueberry-Lemon Crumb Bars image

Fresh berries snuggled under a crumb top.

Provided by KIRKFAMILY

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 40m

Yield 24

Number Of Ingredients 14

2 cups all-purpose flour
2 tablespoons white sugar
2 teaspoons lemon zest
1 pinch salt
½ cup butter, chilled and diced
1 egg
1 teaspoon vanilla extract
2 cups fresh blueberries
¼ cup white sugar
⅛ teaspoon ground nutmeg
5 tablespoons butter, softened
½ cup packed brown sugar
¾ cup all-purpose flour
¼ cup confectioners' sugar for dusting

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan.
  • Start by making the crust. In a medium bowl, stir together the 2 cups flour, 2 tablespoons white sugar, lemon zest and salt. Cut in the 1/2 cup butter until the mixture resembles coarse crumbs. Beat egg and vanilla together; stir into the crumb mixture until a dough forms. Press into the bottom of the prepared pan.
  • Bake for 12 to 15 minutes in the preheated oven, until golden. Remove from oven and set aside to cool slightly.
  • Sprinkle blueberries over the crust. Combine the 1/4 cup sugar and nutmeg; sprinkle over the blueberries. Make the topping: In a medium bowl, cream together the 5 tablespoons butter and brown sugar until smooth. Mix in the flour, so that the mixture is crumbly like streusel. Sprinkle over the blueberry layer.
  • Bake for 20 to 25 minutes in the preheated oven, until browned. Cool and then dust with confectioners' sugar before cutting into bars.

Nutrition Facts : Calories 152.2 calories, Carbohydrate 21.6 g, Cholesterol 24.3 mg, Fat 6.6 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 4 g, Sodium 48.9 mg, Sugar 10.1 g

BLUEBERRY CRUNCH



Blueberry Crunch image

A family favorite that has my hubby coming back for seconds. Serve warm with ice cream or whipped cream.

Provided by CoOkInGnUt

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 50m

Yield 6

Number Of Ingredients 9

2 cups fresh blueberries
1 ½ cups pineapple chunks with juice
1 ½ teaspoons all-purpose flour
1 cup all-purpose flour
¾ cup quick-cooking oats
⅔ cup dark brown sugar
¾ teaspoon ground cinnamon
¾ teaspoon sea salt
¼ cup melted butter

Steps:

  • Combine blueberries, pineapple chunks with juice, and 1 1/2 teaspoons flour in a saucepan over medium heat; cook, stirring frequently, until mixture thickens, about 5 minutes. Spread mixture into an 8-inch baking dish.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Combine 1 cup flour, oats, brown sugar, cinnamon, and sea salt together in a bowl; mix in butter until topping is crumbly. Sprinkle topping over blueberry mixture.
  • Bake in the preheated oven until topping is lightly browned, 30 to 35 minutes.

Nutrition Facts : Calories 344.6 calories, Carbohydrate 64.7 g, Cholesterol 20.3 mg, Fat 8.8 g, Fiber 3.4 g, Protein 4.3 g, SaturatedFat 5 g, Sodium 283.5 mg, Sugar 38.1 g

BLUEBERRY CRUNCH



Blueberry Crunch image

Not sure where I got this recipe from--on another website somewhere I think. Kind of a "dump" style recipe. Use fresh berries, canned or frozen (thawed).

Provided by Boyz 5

Categories     Dessert

Time 55m

Yield 1 cake

Number Of Ingredients 7

1 (14 ounce) can crushed pineapple, undrained
3 cups blueberries
3/4 cup sugar
1 (18 ounce) package yellow cake mix
1/2 cup margarine, melted
1/4 cup sugar
1 cup pecans, chopped

Steps:

  • Preheat oven to 350 degrees.
  • Grease a 9 by 13 inch baking pan.
  • Spread undrained pineapple evenly in pan.
  • Follow with the blueberries.
  • Sprinkle 3/4 cup sugar over the blueberries.
  • Sprinkle the cake mix evenly over the blueberries.
  • Drizzle the melted margarine evenly over the cake mix; followed by the 1/4 cup sugar and the pecans.
  • Bake for 45 minutes.

BLUEBERRY CRUNCH



Blueberry Crunch image

Make and share this Blueberry Crunch recipe from Food.com.

Provided by Rachel7337

Categories     Dessert

Time 25m

Yield 15-20 serving(s)

Number Of Ingredients 7

2 cups self-rising flour
1 cup margarine
1 cup chopped pecans
8 ounces cream cheese
1 lb confectioners' sugar
12 ounces Cool Whip
1 (21 ounce) can blueberry pie filling

Steps:

  • Melt margarine and mix in self-rising flour and pecans, mix well and press into bottom of long dish. Bake at 350 until lighty brown. Mix cream cheese, confectioner's sugar and cool whip and pour over cooled crust. Top with blueberry pie filling. Refrigerate.

Nutrition Facts : Calories 531.7, Fat 28.6, SaturatedFat 10.8, Cholesterol 16.6, Sodium 409, Carbohydrate 66.9, Fiber 2.2, Sugar 50.2, Protein 4

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