Broiled Blueberry Dessert Food

BROILED BLUEBERRY DESSERT

Steps:

• Divide blueberries among four ovenproof 8-oz. custard cups. Spread with sour cream; sprinkle with brown sugar. Place on a baking sheet. , Broil 4-6 in. from the heat for 3-4 minutes or until bubbly and sugar is melted.

24 BEST BLUEBERRY DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious dessert the whole family will love!

BLUEBERRY DESSERT

Steps:

• Preheat an oven to 350 degrees F (175 degrees C).
• Mix the butter, crushed saltines, and walnuts together in a bowl, and press the mixture into the bottom of an 8x12 inch baking dish.
• With an electric mixer, beat the egg whites, sugar, cream of tartar, and vinegar in a large metal or glass bowl until the mixture forms stiff peaks, then beat in 1 teaspoon of vanilla extract. Spread the meringue mixture over the prepared crust, and bake in the preheated oven until the meringue is golden brown and firm, 10 to 15 minutes. Let the crust cool.
• Mix together the blueberry pie filling and lemon juice in a bowl, and spread the mixture over the cooled meringue.
• Beat the cream and 1/2 teaspoon of vanilla extract together with an electric mixer, gradually adding confectioners' sugar, until the whipped cream forms fluffy peaks. Cover the blueberry pie filling with the whipped cream, and refrigerate until served.

GRILLED BLUEBERRY COBBLER

Steps:

• Prepare a grill for medium indirect heat. For gas grills (with 3 or more burners), turn all the burners to medium-low; after about 15 minutes, turn off the middle burner (you want the temperature to be 325 degrees F). For charcoal grills, bank one chimney starter full of lit and ash-covered briquettes to one side of the grill (be sure to consult the grill manufacturer's guide for best results).
• For the filling: Combine the blueberries, granulated sugar, cornstarch, thyme and salt in a large bowl. Fold in the lemon zest, lemon juice and vanilla. Set aside while you make the biscuit dough.
• For the biscuits: Whisk the flour, granulated sugar, baking soda, lemon zest and salt in a medium bowl. Work the butter into the flour with your fingertips until pea-size bits of butter remain. Use a rubber spatula to stir the buttermilk into the flour until the mixture comes together in a shaggy dough. (Don't overmix the dough.)
• Pour the filling into a 10-inch cast-iron skillet. Tear the dough into 8 even pieces, flatten them slightly with your hands and then arrange them on top of the blueberries. Sprinkle the top of the biscuits with the turbinado sugar.
• Put the skillet onto the indirect (no flame) side of the grill. Close the lid and cook until the biscuits are a golden and the filling is bubbling, 35 to 40 minutes. Let cool for 1 hour before serving.
• Serve with vanilla ice cream, if desired.

GRILLED BLUEBERRY-GRANOLA CRUMBLE FOIL PACK

Steps:

• Heat gas or charcoal grill. Tear off 12-inch length of heavy-duty foil to make packet. Lightly spray 1 side of foil (side that will be inside of packet) with canola oil cooking spray.
• In small bowl, stir together butter, 1/2 teaspoon sugar, the cinnamon and salt; set aside.
• In another small bowl, toss blueberries with 1 to 2 tablespoons sugar and the cornstarch to coat. Place berries in center of spray side of foil; top with granola and butter mixture. Bring up 2 sides of foil so edges meet. Seal edges, making tight 1/2-inch fold; fold again, allowing space on sides for heat circulation and expansion. Fold other sides to seal.
• Place foil packet on grill. Cover grill; cook 8 to 10 minutes, turning packet once, until berries burst and butter melts. Cooking times are approximate and depend on the heat of your grill. Serve with ice cream.

BROILED BLUEBERRY DESSERT

Steps:

• Divide blueberries among four ovenproof 8-ounce custard cups.
• Spread with sour cream; sprinkle with brown sugar.
• Place on a baking sheet and broil 4-6 inches from the heat for 3-4 minutes or until bubbly and sugar melts.

LIGHT BLUEBERRY DESSERT

Steps:

• Mix crumbs and 1/2 teaspoon cinnamon, then add melted butter and mix well. Pat into a 9 x 13 pan.
• Mix skim milk, vanilla and pudding mix until smooth and spread evenly in pan, refrigerate while preparing the blueberries.
• Bring blueberries and 1/2 cup water to a boil. Mix cornstarch and 1/4 cup water to a thin paste (add more water if necessary) and add to the boiling blueberries, stirring to thicken. Add splenda and cinnamon and mix well.
• Allow blueberries to cool for 5 minutes then spread evenly over the pudding in pan. Chill completely before serving.