Blueberry Lemon Heaven In A Cup Food

LEMON BLUEBERRY SMOOTHIE

Steps:

• In a large high-powered blender, add in all ingredients and blend on high for 1-2 minutes or until all ingredients are well combined. If necessary, add in more almond milk to thin the smoothie. Makes 1 smoothie. Garnish with lemon zest and more blueberries and granola.

BLUEBERRY LEMON HEAVEN IN A CUP

Steps:

• 1. Place the 3/4 cup milk in a medium saucepan along with the 3 tablespoons of sugar. Bring to a boil.
• 2. In a bowl, lightly beat egg yolks and add the cornstarch, 2 Tablespoons sugar and 1/4 cup milk and mix.
• 3. Pour the hot milk into the egg yolk mixture & whisk together, then return all to the saucepan. Over medium heat whisk constant until mixture thickens.
• 4. Once thickened, turn heat down and whisk in the cream cheese, lemon juice, lemon zest and vanilla, until pudding is smooth. Remain on heat for another minute or so.
• 5. Pour pudding into a dish and place plastic wrap directly onto pudding to keep it from forming a skin. Place in refrigerator and chill for a few hours.
• 6. Make your blueberry sauce: In a small saucepan, place your blueberries. Mix the cornstarch, sugar and cinnamon in a bowl. Pour the mixture over the blueberries and then add the water. Bring to a boil, then lower the heat and simmer until thickened and sauce becomes clear. About 4 - 5 minutes. ( if too thick, just add more water until you get the desired thickness.) Set aside to cool.
• 7. Assembly: Get a tall clear glass, wine glass or miniature parfait cups and place a few dollops of pudding in the bottom of glass. I used a baggie for the pudding and cool whip, to squeeze into the cups for a neater presentation. Next, some blueberry sauce, whipped cream, cookie crumbs then repeat the steps, until you get your glass as full as you want it.
• 8. Top with fresh blueberries, cookie crumbs and whipped cream. This photo is missing a bite...Lol

BLUEBERRY LEMON LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• Grate the zest from the lemon onto a small plate. Cut the lemon in half, and squeeze the juice from both halves. Make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners' sugar in a small bowl. Set aside.
• Whisk together the white sugar, melted butter, eggs, sour cream, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended. Stir in the milk; set aside.
• Whisk together the flour, baking powder, and salt in a separate large bowl. Remove 3 tablespoons of the flour mixture and set aside. Make a well in the center of the flour mixture; pour the milk mixture into the well and stir the batter just until combined.
• Fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture, then fold the blueberries into the batter. Pour the batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
• Remove from oven; immediately poke holes all over the top of the loaf with a toothpick, and pour the topping evenly over the loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.