BLUEBERRY SAUCE
Delicious, warm blueberry sauce which is fabulous on pancakes, waffles, cheesecake or ice cream! Fresh or frozen blueberries work equally well.
Provided by ISYBEL
Categories Side Dish Sauces and Condiments Recipes Syrup Recipes
Time 15m
Yield 8
Number Of Ingredients 8
Steps:
- In a saucepan over medium heat, combine the blueberries, 1/4 cup of water, orange juice, and sugar. Stir gently, and bring to a boil.
- In a cup or small bowl, mix together the cornstarch and 1/4 cup cold water. Gently stir the cornstarch mixture into the blueberries so as not to mash the berries. Simmer gently until thick enough to coat the back of a metal spoon, 3 to 4 minutes. Remove from heat and stir in the almond extract and cinnamon. Thin sauce with water if it is too thick for your liking.
Nutrition Facts : Calories 119.5 calories, Carbohydrate 30 g, Fat 0.2 g, Fiber 1 g, Protein 0.5 g, Sodium 1.4 mg, Sugar 24.9 g
BLUEBERRY SHORTBREAD BARS
You can use any summer fruit in these bars, as long as you don't use too much and it's not too wet. I hope you give this a try soon. Enjoy!
Provided by Chef John
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Place butter cubes in the freezer for 15 minutes.
- Whisk together flour, sugar, salt, and baking powder in a large bowl. Sprinkle in Chinese five-spice powder.
- Cut in frozen butter using a pastry cutter until the butter pieces are about the size of peas. Mix in egg yolk and continue cutting in until thoroughly combined. Drizzle in ice water and stir to combine. The dough should just come together when pinched between your fingers.
- Pour about 3/4 of the crumb mixture into an ungreased 9x9-inch baking dish. Press the mixture down firmly using the back of a spoon. Spread blueberries in one layer and sprinkle with remaining crumbly dough.
- Bake in the preheated oven until the top is golden and sides are crisp and browned, 30 to 35 minutes. Cool completely before serving.
Nutrition Facts : Calories 166.7 calories, Carbohydrate 21.7 g, Cholesterol 37.4 mg, Fat 8.2 g, Fiber 0.6 g, Protein 2 g, SaturatedFat 5 g, Sodium 162.6 mg, Sugar 9.3 g
BLUEBERRY SAUCE
Steps:
- Combine the blueberries and vanilla sugar in a large heavy saucepan. Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.
- Remove from the heat and strain through a fine sieve. Cool to room temperature, cover and refrigerate.
FRESH BLUEBERRY SHORTCAKES
What better way to end a summer meal than with fresh blueberries and real whipped cream sandwiched between classic shortcake? It's one dessert that's sure to delight.
Provided by Taste of Home
Time 55m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 450°. In a heavy saucepan, combine sugar, lemon juice and 2 cups blueberries. Bring to a boil; cook and stir until thickened, about 10 minutes. Remove from the heat and cool for 15 minutes. Stir in remaining blueberries; let cool to room temperature., Meanwhile, in a mixing bowl combine the flour, 2 tablespoons sugar, baking powder and salt. Cut in butter until mixture is crumbly. Stir in cream just until moistened. , Turn dough onto a lightly floured surface. Roll out to a 1/2-in. thickness. Cut with a floured 2-1/2-in. biscuit cutter. Place 1 in. apart on a greased baking sheet. Bake until golden brown, 10-12 minutes. While hot, cut biscuits in half horizontally and spread insides with butter. Set aside to cool., Just before serving, place heavy cream in a chilled small mixing bowl and with chilled beaters, beat cream until it begins to thicken. Add remaining 1-2 tablespoons sugar; beat until soft peaks form. Spoon cream over the bottom of each biscuit. Top with berry mixture and biscuit top. If desired, sprinkle with confectioners' sugar. Serve immediately.
Nutrition Facts : Calories 506 calories, Fat 23g fat (14g saturated fat), Cholesterol 69mg cholesterol, Sodium 321mg sodium, Carbohydrate 71g carbohydrate (41g sugars, Fiber 4g fiber), Protein 7g protein.
EASY BLUEBERRY SAUCE
Looking for a blueberry sauce recipe for cheesecake? Look no further! This luscious blueberry topping is perfectly sweetened to put on anything from a scoop of vanilla ice cream to a slice of angel food or pound cake. -Doris Dezur, Eugene, Oregon
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3/4 cup.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.
Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.
RASPBERRY-BLUEBERRY SHORTCAKES
Layers of flaky puff pastry show off the berries in a sherbet-topped shortcake.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 8
Number Of Ingredients 8
Steps:
- In 1 1/2-quart saucepan, stir sugar, cornstarch and water until smooth. Add 1 cup of the blueberries. Heat to boiling; reduce heat. Simmer uncovered 5 minutes, stirring occasionally. Stir in lemon juice. Cool 15 minutes. Stir in remaining blueberries and the raspberries. Cover and refrigerate at least 1 hour but no longer than 24 hours.
- Heat oven to 400°F. Let frozen pastry sheet stand at room temperature 15 minutes. Cut pastry into 8 pieces. Place pieces on ungreased cookie sheet. Bake about 15 minutes or until puffed and golden brown. Remove from cookie sheet to wire rack; cool slightly. Split into 2 layers while warm.
- To serve, place puff pastry on individual serving plates. Fill and top with sauce. Top with small scoop of sherbet.
Nutrition Facts : Calories 275, Carbohydrate 45 g, Cholesterol 35 mg, Fat 2, Fiber 4 g, Protein 3 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 90 mg
AMAZING STRAWBERRY (OR BLUEBERRY) SHORTCAKE
Found this amazing recipe in a magazine at the dentist and scrawled it on a scrap of paper. On the way home, I stopped by the market to get necessary ingredients and made it for dinner that evening. Incredible. I am sure any combination of berries would be wonderful. I am a mascarpone cheese convert--it is a softer, more delicate flavor than cream cheese and perfect in this recipe. Hope you enjoy! (Prep time includes 1 hour fruit sits in refrigerator).
Provided by SharleneW
Categories Dessert
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- In small bowl, stir together berries, sugar, and lemon juice.
- Let sit 30 minutes to an hour.
- Near serving time, whip 1/2 cup of the heavy cream until soft peaks form.Mix in 2 tablespoons confectioners' sugar.
- In another bowl, stir mascarpone until smooth. Stir in 3 Tablespoons confectioners' sugar, vanilla and remaining 1/4 cup of the cream.
- Fold mascarpone mixture into whipped cream mixture.
- To assemble: Place 2 lady fingers on 8 dessert plates and cover with 2 Tablespoons of strawberries, 2 Tablespoons of mascarpone mixture.
- Repeat with another lady fingers, laying across in the other direction.
- Divide remaining strawberries among plates and top with with remaining mascarpone cheese mixture.
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From livforcake.com
5/5 (3)Total Time 1 hr 15 minsCuisine AmericanCalories 493 per serving
- Combine blueberries, water, sugar and lemon juice in a medium saucepan. Bring to a low boil over medium heat. Cook for 2 minutes, stirring occasionally being careful not to break the blueberries.
- Place mixer bowl and whisk into the fridge to chill. Pour cold whipping cream and sugar into the mixer bowl. Whip on high until stiff stiff.
- Place one layer of cake onto a cake stand or serving dish. Top with 1/3rd of the whipped cream then 1/3rd of the blueberry sauce. Sprinkle with 1/2 cup fresh blueberries. Repeat for remaining layers. Serve immediately or place in the fridge. Serve same day.
BLUEBERRY SHORTCAKE - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (6)Total Time 50 minsCategory DessertCalories 697 per serving
- Preheat the oven to 400 degrees. Place the flour, baking powder, sugar, salt, and butter in a food processor. Pulse for 5 seconds at a time until the mixture resembles coarse sand.
- Transfer the mixture to a large bowl. Add 1 egg, cream and lemon zest; mixing the until a dough is formed.
- Place the dough on a floured surface and form it into a ball. Flatten the dough until you end up with a disc that's approximately 1 inch tall.
BLUEBERRY SAUCE | DELICIOUS AND EASY BLUEBERRY RECIPES
From cookingnook.com
Cuisine American, North AmericanTotal Time 13 minsCategory Dessert, SauceCalories 49 per serving
- Blend all the ingredients in a saucepan. Bring them to a boil, then simmer for 5 minutes, stirring occasionally.
AIR FRYER BLUEBERRY SHORTCAKE - LIKE MOTHER, LIKE DAUGHTER
From lmld.org
Servings 8Calories 392 per servingTotal Time 30 mins
- Add the frozen blueberries, half cup of water, sugar, and lemon juice to a small sauce pan over medium heat. Bring to a boil, stirring occasionally.
- In a stand mixer with a whisk attachment, or a large bowl with a hand mixer. Add the heavy cream, powdered sugar, and vanilla extract. Whisk together over medium to high speed until the whipped cream has soft peaks.
BLUEBERRY SHORTCAKE - MY ORGANIZED CHAOS
From myorganizedchaos.net
5/5 (3)Total Time 30 minsCategory DessertsCalories 113 per serving
- In a saucepan - place the blueberries, ginger, ¼ cup sugar, lemon juice and ¼ cup of water. Bring to a boil, and then reduce heat to simmer.
- Brush biscuits with melted butter. Place the ½ cup of sugar in a bowl and drop/roll the biscuits in the sugar to coat.
- Bake the biscuits for approximately 10 – 12 minutes or until they are golden brown and baked through. Let cool.
BEST BLUEBERRY RECIPES - THE BEST BLOG RECIPES
From thebestblogrecipes.com
Reviews 1Published 2018-08-10Estimated Reading Time 5 mins
- Blueberry Muffins with Sour Cream. From THE BEST BLOG RECIPES :: CLICK HERE for the Full Printable Recipe. Soft, moist muffins bursting with fresh blueberry flavor.
- Easy Blueberry Cheesecake Dessert. From Valerie’s Kitchen :: Click HERE for the RECIPE This Easy Blueberry Cheesecake Dessert with a light and creamy no-bake cheesecake layer is a fabulous make-ahead dessert choice for any time of year!
- Blueberry Delight. From THE BEST BLOG RECIPES :: CLICK HERE for the Full Printable Recipe. Cool and creamy with delicious layers of sweetened cream cheese, blueberry pie filling, and Cool Whip over a graham cracker crust.
- Old Fashioned Peach Blueberry Dessert. From Bunny’s Warm Oven :: Click HERE for the RECIPE When you’re hungry for peaches and blueberries and they aren’t in season, what do you do?
- Blueberry Hand Pies. From THE BEST BLOG RECIPES :: CLICK HERE for the Full Recipe. Juicy blueberry hand pies are everything you love about pie, but you can eat them with your hands!
- Lemon Blueberry Trifle. From Amanda’s Cookin :: Click HERE for the RECIPE Fresh, juicy blueberries and bright, tart lemon pudding combine in a stunning dessert that will wow your guests.
- Eggless Blueberry Microwave Mug Cake. From My Food Story :: Click HERE for RECIPE Can we talk about dessert today? Specifically this super fulfilling eggless blueberry mug cake which can be made in TWO minutes in a microwave?
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From onelittleproject.com
Servings 8Total Time 25 minsEstimated Reading Time 5 mins
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Grate the cold butter into the flour mixture, and toss to coat. Pour in the buttermilk and mix just until the dough comes together. (Be careful not to over-mix!)
- Pat the dough out to an even layer, about one inch thick, on a lightly floured surface. Fold the dough into thirds, as though you are folding a letter. Pat the dough out again until it is about one inch thick.
- Cut the dough into circles using a biscuit cutter or small cup. Brush with melted butter and sprinkle with sugar. Bake 10-12 minutes, or until golden brown on top. Allow to cool completely.
BLUEBERRY SHORTCAKES (BEAUTIFUL AND DELICIOUS DESSERT RECIPE!)
From inspiredbycharm.com
5/5 (1)Total Time 30 minsCategory DessertCalories 287 per serving
- Next, coat the cake pan with baking spray. For more intricate pans, spray with baking spray. Then, add some all-purpose flour to each cavity, shake it around, and discard the excess.
- The next step is to whisk together the flour, sugar, baking powder, and salt in a large bowl. Then add the vanilla, softened butter, milk, and egg. With an electric mixer, beat on medium speed for about two minutes. Gently stir in the fresh blueberries.
- Divide the batter evenly among the prepared cavities in the mold pan. Each cavity should be about 3/4 full. In case there are any drips, set the pan on a baking sheet while putting the batter in the cavities. Then place the pan into the preheated oven.
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- Grate the butter using a box grater and toss it into the flour mixture a little at a time. Once all the butter is grated, use a pastry blender, two forks, or even your hands, to work the butter into the flour until coarse, pea-sized crumbs appear.
- Add the milk to the flour mixture (reserving about a tablespoon to brush on later). Mix until the dough just holds together. Here you have to be flexible about the amount of milk to add as the actual amount will depend on the humidity of the day. Squeeze a small amount of dough between your fingers and if it is very crumbly, add more milk, 1 tablespoon at a time (2 tablespoons maximum). If the dough is too wet, you can knead in more flour when you turn out the dough. Remember, do not over mix the dough...you want to keep that butter cold and separate from the flour.
QUICK AND EASY BLUEBERRY SAUCE - FRESH OR FROZEN BLUEBERRIES
From gettystewart.com
5/5 (3)Servings 3Cuisine AmericanCategory Dessert
- Add blueberries, 1/4 cup water, sugar, citrus zest and juice to pot and bring to a low boil while stirring occasionally being careful not to smash berries, about 8-10 minutes.
- In separate bowl, dissolve cornstarch in remaining 1/4 cup water. Add to blueberries, stirring continually.
- Return mixture to a boil. Turn heat to low and simmer 2-3 minutes until sauce is glossy and has thickened.
- Taste and adjust sweetness to your liking. Remove from heat and let cool. Mixture will thicken further as it cools.
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