APPLE, PEACH AND BLUEBERRY COBBLER
This fresh fruit cobbler is always a hit. Perfect to enjoy with family and friends for any occasion! Top with ice cream for a real treat.
Provided by The Southern Lady Cooks
Categories Dessert
Time 1h5m
Number Of Ingredients 13
Steps:
- Spray a 2 to 3 quart baking dish with cooking spray. Sprinkle the lemon juice over the apples to keep them from turning brown. (You can skip this if you want). Mix together the sugar, cornstarch and cinnamon with a wire whisk and mix with the fruit. Pour into baking dish and cut butter into small pieces on top of the fruit. Place crust recipe below over on top.
BLUEBERRY-PEACH PUDDING CAKE
Little is better than a hot fruit dessert covered in a scoop of slowly melting Vanilla Ice Cream and this is no exception
Provided by JanetB-KY
Categories Dessert
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Spread blueberries and drained peaches in the bottom of a 9-inch square pan or an 11x7-inch rectangular baking pan; sprinkle with the lemon juice.
- Heat oven to 350°.
- In another bowl, blend flour, baking powder and soda, salt, and 1 cup sugar.
- In a separate bowl, whisk together the milk, egg, melted butter, and vanilla.
- Combine the dry ingredients with egg mixture just until blended; spoon over the fruit layer and gently spread.
- Combine the 3/4 cup sugar with cornstarch; spread evenly over batter; carefully pour the boiling water over all.
- Bake for 40 to 50 minutes; spoon into dessert dishes and top with ice cream or whipped topping.
Nutrition Facts : Calories 531.7, Fat 14.1, SaturatedFat 8.3, Cholesterol 70, Sodium 508, Carbohydrate 97.9, Fiber 2.8, Sugar 68.2, Protein 6.3
BLUEBERRY PEACH COFFEE CAKE
Steps:
- Preheat your oven to 350 degrees. Grease a bundt pan well and set aside.
- With an electric mixer, cream the butter and sugar together until light and fluffy. Add in the eggs, one at a time, and beat until well incorporated. Add in the sour cream and the vanilla and mix well.
- In a small bowl mix together the flour, baking soda and powder, salt and apple pie spice. With the mixer at low speed, gradually add in the flour mixture ( the batter will be stiff). Stir in the peaches and blueberries.
- In a small bowl, combine the crumb topping ingredients. Pour half of the cake batter into the greased bundt pan and the sprinkle with half of the crumb topping. Repeat with the remaining batter. Bake the cake for 45-55 minutes or until a toothpick comes out clean.
- Use a thin bladed knife to loosen the cake from the sides of the pan and then invert onto a serving dish. Whisk the icing ingredients together well and then drizzle over the cake just before serving.
Nutrition Facts : Calories 291 kcal, Carbohydrate 44 g, Protein 3 g, Fat 11 g, SaturatedFat 5 g, Cholesterol 43 mg, Sodium 216 mg, Sugar 31 g, ServingSize 1 serving
BLUEBERRY PEACH FOOL
Why not usher in April with this delightfully creamy whipped dessert from our Test Kitchen? It's chock-full of the fresh, fruity goodness that hints of warmer weather and appeals to all ages.
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the peaches, sugar, apple juice, cinnamon and salt. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until peaches are tender. Cool slightly. , In a blender, process peach mixture until smooth. Transfer to a small bowl; cover and refrigerate until chilled. , Just before serving, whip cream until it begins to thicken. Add vanilla; beat until soft peaks form. Fold into peach mixture. In parfait glasses, alternately layer blueberries and cream mixture.
Nutrition Facts :
BAKED BLUEBERRY CHEESECAKE
Buttery graham cracker crust with a real cheesecake layer topped with a blueberry topping that's not too sweet.
Provided by KATLIST
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 2h15m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C).
- Combine graham cracker crumbs, melted butter, and 1/3 cup sugar in a bowl. Press crust mixture into the bottom of a pie plate.
- Whip together cream cheese and 3/4 cup sugar in a large bowl. Add eggs 1 at a time, beating well after each addition. Spread filling over crust in the pie plate.
- Bake in the preheated oven until center is almost set and slightly jiggly, about 45 minutes. Allow cheesecake to cool completely, about 1 hour.
- Combine blueberries and 1/3 cup sugar in a saucepan over low heat. Stir cornstarch and cold water together in a small bowl until dissolved. Stir cornstarch mixture into blueberries in the saucepan. Bring to a low boil, about 5 minutes and cook until thickened, about 5 minutes more. Pour blueberry topping over cheesecake before serving.
Nutrition Facts : Calories 419.9 calories, Carbohydrate 38 g, Cholesterol 123.4 mg, Fat 27.7 g, Fiber 0.9 g, Protein 6.8 g, SaturatedFat 16.5 g, Sodium 288.1 mg, Sugar 29.5 g
BLUEBERRY CRUMB CAKE
Steps:
- Preheat oven to 350 degrees.Combine flour, baking powder, and a salt. Stir and set aside.Cream 1/2 stick plus 1 tablespoon butter with cinnamon and sugar. Add egg and mix until combined. Add vanilla and mix. Add flour mixture and milk alternately until totally incorporated. Do not overbeat. Stir in blueberries until evenly distributed.Grease a 9 x 13 inch baking pan. Pour in batter. In a separate bowl, combine topping ingredients and cut together using two knives or a pastry cutter. Sprinkle over the top of the cake.Bake cake for 40 to 45 minutes, or until golden brown. Sprinkle with sugar. Cut into squares and serve with softened butter.
EASY BLUEBERRY CAKE
This is a lovely recipe ideal for beginners.
Provided by Corlynne O'Sullivan
Time 1h15m
Yield Makes 1 cake
Number Of Ingredients 7
Steps:
- Preheat the oven to 180 degrees and line or grease the tin. Start by creaming the butter with the sugar until light and fluffy
- Beat the eggs and add to the creamed sugar and butter, stirring with a wooden spoon continuously.
- The flour sifted with salt, baking powder and cinnamon must slowly be combined into the mixture.
- Now add your blueberries to the mixture.
- Add your mixture to the tin and allow bake for 45 - 50 minutes.
- Allow to cool and optionally you can garnish with clotted cream and/or blueberry compote.
BLUEBERRY CHEESECAKE
Recipe video above. To say this Blueberry Cheesecake is bursting with blueberries is an understatement! Baked to achieve that elusive light-yet-rich creamy cheesecake filling, studded with blueberries inside and smothered in an incredible glossy blueberry sauce topping. It's magnificent!Don't be daunted by the number of steps - they are straightforward, I've just broken it down into managable steps. Cheesecakes are actually less "risky" than cakes because - no worries about not rising, sinking in middle etc.If blueberries are expensive right now but you're absolutely busting to make this, skip the topping and serve with cream instead.
Provided by Nagi
Time 5h
Number Of Ingredients 16
Steps:
- Preheat oven to 160°C/320°F (140°C fan). Place shelf in middle of oven.
- Line inverted base: Get a 20cm/8" springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly then press on a square piece of parchment/baking paper. Then clip into the springform pan - excess paper will stick out, see photos in post and video.
- Line sides: Butter and line the side of the pan.
- Break up biscuits roughly by hand and place in a food processor.
- Blitz until fine crumbs. Add butter, briefly blitz until dispersed and it resembles wet sand.(Note 5)
- Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
- Use something with a flat base and vertical edges (I use a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.
- Cream cheese: Use a stand mixer (with paddle) or handheld beater to beat the cream cheese until just smooth, no longer than 20 seconds on speed 4. (You do not want to aerate cheesecake filling too much as it causes cracks when it bakes)
- Add flour, beat for 5 seconds on speed 4 until just incorporated.
- Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 sec max, speed 4).
- Eggs: Add eggs one at a time - beat for 5 seconds on speed 4 in between each. After the last egg, beat as needed until batter is smooth - but stop beating immediately once smooth.
- Blueberries: Stir in blueberries with a rubber spatula. Pour into prepared crust.
- Bake: Bake for 70 minutes. The top should be a bit puffed, very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan, see video at 1 min 23 sec (sets in next step).
- Cool: Cool the cake in the oven with the door open approx 20 cm / 8" for about 2 hours (Note 6), then refrigerate for 4 hours+ in the pan or overnight. Cake will sink and surface should be flat.
- Release: Remove sides of springform pan. Use overhang paper to slide cheesecake off the cake pan base. Then slide the cheesecake off the paper.
- Place 1 cup of blueberries (125g/4oz), vanilla, sugar and lemon juice in a saucepan. Stir then bring to simmer over medium heat. Simmer for 7 minutes until blueberries breakdown.
- Mix cornflour and water, then stir in - it wil thicken quickly.
- Stir in remainig blueberries. Sauce should be syrupy - remove from stove and cool. Will thicken as it cools.
- Once cool, stir. Adjust thickness 1/2 teaspoon of water at a time to make it the perfect "oozing" consistency (see video, Note 7) - be careful, don't make it runny!
- Spoon onto cheesecake so it's completely covered - you'll have maybe 1/2 cup sauce left, good for touch ups. Refrigerate 2 hours+.
- Slice and serve!
Nutrition Facts : Calories 489 kcal, Carbohydrate 55 g, Protein 5 g, Fat 28 g, SaturatedFat 15 g, Cholesterol 114 mg, Sodium 284 mg, Fiber 1 g, Sugar 41 g, ServingSize 1 serving
BLUEBERRY PEACH JAM
With less sugar and just a small amount of added pectin for quick cooking, this blueberry peach jam recipe let's the fresh fruit flavors shine through.
Provided by Laurie Neverman
Number Of Ingredients 6
Steps:
- Prepare 5 eight ounce canning jars, lids and bands. Fill and heat water bath canner.
- Rinse blueberries and remove stems. Gently pulse peach chunks in food processor until coarsely chopped. Add blueberries and pulse to blend. (Don't liquefy, unless you prefer smooth jam.) You should have roughly 3 cups of fruit in total.
- Place fruit, lemon juice and calcium water in a heavy bottomed sauce pan.
- In a separate bowl, mix pectin powder and sugar thoroughly. Set aside.
- Bring blueberry-peach mixture to a full boil over high heat. Slowly add the pectin-sugar mixture, stirring constantly. Continue to stir vigorously for 1 to 2 minutes to dissolve pectin while the jam comes back to a rolling boil. Once the jam returns to a full boil, remove it from the heat.
- Ladle jam into warm jars, leaving 1/4 inch headspace. Wipe rims with a damp cloth, put on lids and bands and tighten to fingertip tight.
- Process in a boiling water bath canner for 10 minutes. Turn off canner and let rest for 5 minutes, and then remove jars from canner and place on a towel on the counter top away from drafts. Let cool for 12 to 24 hours.
- Check seals, remove bands and wipe any spills. Date and label. Store in a cool, dry location out of direct light. Best used within one year.
- Unsealed jars or partially filled jars should be stored in the refrigerator and used within 3 weeks.
FRENCH APPLE OR PEACH CAKE
Make and share this French Apple or Peach Cake recipe from Food.com.
Provided by luvcookn
Categories Dessert
Time 45m
Yield 1 cake
Number Of Ingredients 13
Steps:
- Preheat oven to 425°F
- Grease a deep 8" pan or ovenproof dish -- and cover the bottom well with the apples.
- Sprinkle the fruit with 2/3 cup sugar, cinnamon and the juice and zest of the lemon.
- Lightly mix in 1 tbsp flour. Set aside.
- Sift flour. Resift with sugar, baking powder and salt.
- Beat and add the egg yolks, melted butter and milk.
- Beat these ingredients with swift strokes until blended.
- Cover the fruit with the batter.
- Bake the cake for about 30 minutes.
- Reverse it on a platter. Cool slightly.
- Use the egg whites for a meringue if desired.
BLUEBERRY CREAM CRUMB CAKE
A lovely, layered, keto, low carb blueberry cream crumb cake.
Provided by Stacey
Categories Dessert
Time 47m
Number Of Ingredients 25
Steps:
- Preheat oven to 350 F, and oil or grease a 8x8 inch square pan. Have the oven rack set to middle of oven.
- In a large mixing bowl combine: ½ cup coconut flour, ⅓ cup almond flour, ½ cup sweetener of choice, 1 tsp baking powder, ½ tsp baking soda, 1 tsp cinnamon, ¼ tsp sea salt. Mix together thoroughly. Set aside.
- In another large mixing bowl combine: ½ unsweetened almond milk, 3 eggs, ¼ cup unsweetened applesauce, 3 ½ tbsp butter or coconut oil, 1 tsp vanilla extract. Mix together thoroughly.
- Add wet ingredients mixture to dry coconut flour mixture. Stir together thoroughly.
- Fold in blueberries.
- Spoon and spread batter into prepared pan. Set aside.
- With an electric mixer or blender, blend or beat together all the ingredients for the cream cheese layer. beat or blend until smooth.
- Spoon cream cheese mixture over the top of of cake batter layer (it does not have to cover evenly).
- In a medium size mixing bowl combine all crumble topping ingredients and mix and press with a fork until a crumble texture forms.
- Drop small spoonfuls of crumble mixture all over the top of cake and cheese layer (does not have to cover every bit).
- Bake in middle of center rack for 30 to 40 minutes, or until middle is firm or toothpick comes out of center with a few dry crumbs. Cool completely, and store unused portions in the fridge. This always tastes even better the next day when the flavors have intensified.
Nutrition Facts : ServingSize 1 square, Calories 222 kcal, Carbohydrate 8 g, Fiber 3 g, Sugar 3 g, Protein 5 g, Fat 18 g, Sodium 434 mg
BLUEBERRY & PEAR CAKE
This is another diabetic recipe from the Diabetes cookbook (DK books in association with Diabetes Australia). I was requested to post by fellow Aussie Zaarite.
Provided by jenny butt
Categories Dessert
Time 1h45m
Yield 1 cake, 10 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 200°C/400°F/Gas 6.
- Lightly grease a deep 20cm (*in) cake tin and line it with baking parchment.
- Put the flour, baking powder, margarine, almonds, eggs, orange zest & juice and almond essence in a large bowl and beat them together thoroughly.
- Fold the pears and blueberries into the mixture. Spoon it into the prepared cake tin and sprinkle with the demarara sugar. Bake for 45-60 minutes or until firm to the touch.
- Cool the cake in the tin on a wire rack. Stored in an airtight container, it will keep for up to a week.
Nutrition Facts : Calories 206.5, Fat 10.3, SaturatedFat 1.6, Cholesterol 42.3, Sodium 158.4, Carbohydrate 24.7, Fiber 3, Sugar 4.9, Protein 4.9
BLUEBERRY CAKE
This cake is a wonderful way to use fresh picked blueberries and is delicious served with whipped cream or vanilla ice cream. Recipe source: Bon Appetit (June 1987)
Provided by ellie_
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 22
Steps:
- Preheat oven to 350-degrees F.
- Butter a 8x8- inch baking pan.
- Mix first 4 ingredients (2 tablespoon sugar- 1 tablespoon butter) together in a small bowl until crumbly.
- Set aside.
- Combine next 5 ingredients (blueberries- mace) in prepared baking dish.
- Cut butter in pieces and place over blueberries.
- Bake for 10 minutes.
- While blueberries are cooking, prepare cake mixture.
- Sift next five ingredients (flour- salt) in a medium bowl.
- Set aside.
- Cream butter in a seperate bowl using an electric mixer.
- Add sugar and beat for 1 minute until light and fluffy.
- Beat in eggs, 1 at a time.
- Blend in lemon peel and vanilla.
- Add sour cream alternately with dry ingredients, beginning and ending with dry ingredients.
- Drop batter by large spoonfuls on top of berries.
- Spread to sides of dish.
- Sprinkle with topping.
- Bake for 40-45 minutes or until toothpick comes clean when inserted in center of cake.
- Cool for 25 minutes before serving.
- Sprinkle with powdered sugar, if desired.
Nutrition Facts : Calories 507.7, Fat 24.4, SaturatedFat 14.5, Cholesterol 121.1, Sodium 449, Carbohydrate 68.2, Fiber 2.1, Sugar 43.5, Protein 6.2
BEST BLUEBERRY CAKE {EVER}
This indulgent, easy summer bake is loaded with blueberries and has cream cheese added to not only the icing, but the batter too!
Provided by Erren Hart
Categories Dessert
Time 50m
Number Of Ingredients 15
Steps:
- Preheat the oven to 350f/175c Grease a 9-inch spring-form pan and set aside.
- In a small heat-safe bowl, soften the butter and cream cheese together in the microwave until very soft, but not completely melted (don't worry if some of the butter melts).
- Mix all the wet ingredients and sugar with the cream cheese mixture until combined. Mix in the remaining dry ingredients by hand.
- Fold in the blueberries (reserving some of them for after the batter is added to the pan).
- Add the batter evenly to the pan and then place the blueberries evenly across the top of the batter.
- Bake for 55-65 minutes or until a cake tester comes out clean, and when gently pressed, the middle of the cake should feel firm & springy. If the cake starts to brown too much cover in foil and return to the oven.
- Let cool in the pan for 5 minutes before removing from the pan and transferring to a wire rack.
- In a mixing bowl whisk together the butter, cream cheese, powdered sugar, and vanilla extract.
- Add the milk as needed 1 tablespoon at a time until it is the desired consistency.
- Once the cake has cooled, drizzle with the icing and serve.
Nutrition Facts : Calories 492 kcal, Carbohydrate 61 g, Protein 5 g, Fat 25 g, SaturatedFat 15 g, Cholesterol 109 mg, Sodium 223 mg, Fiber 1 g, Sugar 40 g, ServingSize 1 serving
PEAR AND BLUEBERRY CAKE
On our honeymoon, my husband and I had this delicious dessert at Al Covo in Venice. I've tried to re-create the recipe because it was so tasty!
Provided by ErinCC
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h
Yield 12
Number Of Ingredients 14
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. Combine 1 1/2 tablespoons brown sugar, 1 1/2 tablespoons white sugar, and 1 teaspoon cinnamon in a small bowl; reserve.
- Whisk together flour, 1 teaspoon cinnamon, and baking powder in a large bowl. Use an electric mixer to beat the butter and 1 1/4 cups white sugar together in a separate large bowl. Beat until light and fluffy. Beat in eggs, one at a time. Mix in 1/3 of the flour mixture until just combined. Beat in 1/2 of the milk and another 1/3 of the flour mixture. Repeat with the remaining milk and flour. Stir in the almond extract.
- Gently fold pears, blueberries, and chopped almonds into the batter. Pour into prepared pan. Sprinkle reserved sugar and cinnamon mixture over the cake batter.
- Bake in preheated oven until a toothpick inserted in the center of the cake comes out clean, 40 to 50 minutes.
Nutrition Facts : Calories 280 calories, Carbohydrate 42.9 g, Cholesterol 61.8 mg, Fat 11.1 g, Fiber 2.5 g, Protein 4.1 g, SaturatedFat 5.5 g, Sodium 61.1 mg, Sugar 29.3 g
BLUEBERRY LOAF CAKE
Blueberry loaf cake with cream cheese topping
Provided by missrachaelf
Time 1h30m
Yield Serves 10
Number Of Ingredients 0
Steps:
- Heat the oven to 180C/160C Fan oven. Grease a 900g/2lb loaf tin then line the base and ends with grease proof paper.
- Put the butter, sugar, flour, eggs and vanilla extract into a large bowl and beat with an electric hand mixer for 5 minutes until pale and creamy - the mixture will be very thick.
- Spread one-quarter of the mix into the tin, then scatter over a third of the fruit.
- Carefully dot and spread another quarter of the cake mix on top, and scatter with another third of the fruit, repeat this step.
- Finally dot the rest of the cake mix over and gently spread with the back of a spoon.
- Bake for 1 hour until an inserted skewer comes out clean, then leave to cool.
- Mix the icing sugar and soft cheese to make the frosting then smooth onto the top of the cake. I normally start with 100g of soft cheese and add as much icing sugar as I think it needs.
BLUEBERRY CUPCAKES
These blueberry cupcakes are breakfast for dessert. Fresh blueberries are mixed into vanilla cake -- rather than muffin -- batter, which is then topped with cinnamon streusel and swirls of blueberry-cream cheese icing. This recipe appeared in episode 308 of Martha Bakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Time 1h25m
Yield Makes 12 cupcakes
Number Of Ingredients 18
Steps:
- Make the topping: Mix together granulated and brown sugars and cinnamon.
- Make the cupcakes: Preheat oven to 375 degrees with rack in upper third of oven. Line cups of a standard muffin tin with baking cups. Sift together flour, baking soda, baking powder, and salt. Beat together butter and granulated sugar with a mixer on medium-high speed until pale and fluffy, 2 to 3 minutes. Beat in eggs, 1 at a time, then beat in vanilla, scraping down sides of bowl. Reduce speed to low, and beat in flour mixture in 3 additions, alternating with sour cream and beginning and ending with flour. Fold in blueberries.
- Divide batter among baking cups. Add topping, pressing to adhere to batter. Bake until golden and a toothpick inserted in center comes out with moist crumbs attached, 20 to 21 minutes. Remove cupcakes from tin, and let cool completely on a wire rack.
- Make the icing: Beat together butter and cream cheese with a mixer on medium-high speed until pale and fluffy, about 2 minutes. Reduce speed to low, and gradually beat in vanilla and confectioners' sugar. Raise speed to medium-high, and beat 1 minute. Spoon jam on top of icing, and without stirring, spoon icing into a disposable pastry bag. Snip off a 3/4-inch opening in tip, and pipe swirled mounds of icing on top of each cupcake. Although best if eaten immediately, cupcakes can be refrigerated up to 6 hours and brought to room temperature 45 minutes before serving.
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