Contest Winning Blueberry Cream Dessert Food

THE BEST BLUEBERRY CHEESECAKE

Steps:

• Combine graham cracker crumbs, melted butter and sugar. Press into bottom and up sides of a 9 inch springform pan. Bake at 350 degrees for 5 minutes. Remove and let cool.
• Beat softened cream cheese and add 1 cup sugar, flour and salt until blended. Add eggs, one at a time and blend.
• Add sour cream, vanilla and lemon extracts. Gently stie in blueberries. Pour mixture into cooled crust.
• Bake at 325 degrees for approximately 50 minutes. (Cheesecake will be done when it still jiggles in the middle.) Turn off oven and let remain in oven with door open for 20 minutes. Remove and let cool. Cover and chill cheesecake in refrigerator.
• Lightly mix Cool Whip and 1/4 cup of sour cream. Spread over cheesecake and refrigerate for at least 6 hours before cutting.
• Note: Refrigeration time is not included.

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!

CONTEST-WINNING BLUEBERRY CREAM DESSERT

Steps:

• In a small bowl, combine sour cream and yogurt; set aside. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Add 1/2 cup sugar. Cook and stir over low heat until gelatin is completely dissolved. , Remove from the heat; stir in vanilla and sour cream mixture until blended. Transfer to a large bowl. Chill until partially set. , Meanwhile, in a small bowl, combine the graham cracker crumbs, butter and remaining sugar; set aside 1/4 cup for topping. Press the remaining crumb mixture into an ungreased 8-in. square dish; set aside. , Stir blueberries into gelatin mixture; fold in whipped cream. Spoon into crust. Sprinkle with reserved crumb mixture. Chill until set. Refrigerate leftovers.

BEST EVER BLUEBERRY COBBLER

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In an 8 inch square baking dish, mix blueberries, 3 tablespoons sugar, and orange juice. Set aside. In a small bowl, thoroughly mix flour, baking powder, and salt. Set aside.
• In a medium bowl, cream butter and 1/2 cup sugar until light and fluffy. Beat in egg and vanilla extract. Gradually add flour mixture, stirring just until ingredients are combined. Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of filling as possible.
• Bake in preheated oven for 35 to 40 minutes, until topping is golden brown and filling is bubbling.

BEST BLUEBERRY CRISP

Steps:

• Set oven to 350 degrees F.
• Prepare an 11 x 7-inch baking dish (can use a 13 x 9-inch but it will not be as high).
• Spread the blueberries in the bottom of the prepared baking pan.
• In a small saucepan over medium heat combine the sugar, cornstarch, water and 2-3 Tbsp lemon juice; cook and stir until thick and clear, then add in the vanilla.
• Pour over, then gently stir in the cooked mixture with the blueberries.
• In a bowl combine the flour with oats, brown sugar and cinnamon.
• Add in the melted butter; mix until crumbly (I start mixing with a spoon then finish mixing with my hands).
• Sprinkle over the top of blueberries (there will be a couple of empty spots that is okay, there may seem like a lot of crumble but it will settle when baking).
• Bake for 30-35 minutes, or until blueberry mixture bubbles and the topping is brown.
• Serve with ice cream-- enjoy!

AWARD WINNING PEACHES AND CREAM PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease sides and bottom of a 10 inch deep-dish pie pan.
• In a medium mixing bowl, mix together flour, salt, baking powder and pudding mix. Mix in butter, egg and milk. Beat for 2 minutes. Pour mixture into pie pan. Arrange the peach slices on top of the pudding mixture.
• In a small mixing bowl, beat cream cheese until fluffy. Add 1/2 cup sugar and 3 tablespoons reserved peach syrup. Beat for 2 minutes. Spoon mixture over peaches to within 1 inch of pan edge. Mix together 1 tablespoon sugar and 1 teaspoon cinnamon, and sprinkle over top.
• Bake in preheated oven for 30 to 35 minutes, until golden brown. Chill before serving.

BLUEBERRY CREAM CHEESE DUMP CAKE

Steps:

• Preheat oven to 350 degrees F
• Place butter in 9x13 inch cake pan and place in oven for butter to melt.
• Mix together the egg, milk, flour, baking powder, salt, and sugar.
• Removed pan with melted butter and gently pour batter over butter.
• Evenly spread the blueberries over the batter. Do not stir.
• Place cubes of cream cheese over berries so that each piece when sliced will have some cream cheese
• Bake at 350 degrees F for 45 minutes or until top is golden brown.
• Serve hot with vanilla ice cream or whipped cream if desired.

BLUEBERRY PIE BARS

Steps:

• Preheat the oven to 350 degrees F. Spray an 8-by-8-inch baking pan with cooking spray. Line the pan with parchment paper so that it hangs over on two sides. Spray the parchment.
• For the crust: In the bowl of a food processor, combine the butter, sugar, flour, cinnamon and salt. Process until the mixture starts to come together and clump, 1 minute. Remove 3/4 cup and reserve; press the remaining crust mixture evenly into the prepared baking pan. Set aside.
• For the filling: In a medium bowl, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract and cinnamon until smooth. Mix in 1 cup of the blueberries. Pour the filling mixture over the crust, shaking the pan gently to settle the custard and berries. Pour the remaining 1 cup blueberries over the top, spreading them evenly.
• Take the reserved crust and sprinkle it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.
• Bake for 1 hour. Let cool. Remove the bars from the pan and cut into 9 pieces. Refrigerate until ready to serve.

BEST BLUEBERRY CAKE {EVER}

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.

BLUEBERRY CHEESECAKE

Steps:

• 1. In a small bowl, stir together crumbs and sugar.
• 2. Add melted butter or margarine. Stir until well combined.
• 3. Press crumb mixture evenly onto the bottom of a greased 9-inch springform pan. Set aside.
• 4. In a large bowl combine cream cheese, sugar, and corn starch. Beat with an electric mixer until smooth.
• 5. Add eggs and egg yolk, one at a time, beating well after each addition.
• 6. Stir in whipping cream, vanilla extract, and lemon peel.
• 7. Fold in blueberries.
• 8. Pour the cream cheese mixture over the crust.
• 9. Bake at 350 for 15 minutes. LOWER the temperature to 225 and bake for 1 hour and 15 minutes or until the center no longer looks wet or shiny.
• 10. Remove the cake from the oven and run a knife around the inside edge of the pan. Chill uncovered, overnight. Serve chilled.