blueberry desserts

Blueberry Cream Cheese Egg Rolls

blueberries

sugar

lemon juice

tbsp water, (divided)

cornstarch

oz cream cheese, (room temperature)

vanilla

egg roll wrappers

vegetable oil

sugar, (for dusting)

In a small sauce pan over medium heat, add blueberries, sugar, 3 tablespoons water and lemon juice. Stir and cook until blueberries have burst, approximately 3-4 minutes after coming to a boil.

In a small bowl, mix remaining water and cornstarch until combined then add to blueberry mixture.

Continue stirring until blueberry mixture has thicken. Remove from heat and let cool.

For The Blueberry Filling

In a medium bowl, using a hand mixer, beat cream cheese until fluffy, about 2-3 minutes.

Add sugar, vanilla extract and lemon juice. Beat for an additional 2 minutes.

For The Cream Cheese Filling

Add a couple tablespoons of cream cheese mixture, in the center of the egg roll wrapper followed by a heaping spoonful, or two, of the blueberry filling on top of the cream cheese filling.

Using your fingers, dip finger into water and rub water along the edges of the wrapper (this will help seal the egg roll closed).

Tightly fold in sides over the filling and then roll the front edge up over the filling and towards the back.

Heat oil in a large skillet over medium heat, or frying pan to 375 degrees.

Add egg rolls, a few at a time, to pan and cook for a few minutes per side or until golden brown.

Transfer to a paper towel lined plate to cool.

Sprinkle with powdered sugar right before serving.

Assembling The Egg Rolls

These blueberry pie bars are one of my all-time favorite frozen blueberry recipes! They're super moist and the streusel topping is irresistible!

Blueberry Pie Bars

unsalted butter, melted

light brown sugar, packed

all-purpose flour

salt,

vanilla extract

(2 cups) blueberries (fresh

granulated sugar (or 1/2 cup if berries are sour)

Preheat oven to 350F. Line an 8-inch square...

Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside. Lining the pan will really help with cleanup and is recommended.

In a large, microwave-safe bowl melt the butter,...

In a large, microwave-safe bowl melt the butter, about 1 minute on high power.

Add the sugars and whisk to combine.

And the flour, optional salt, and stir to...

And the flour, optional salt, and stir to combine. Mixture will be very dry and sandy with some larger, well-formed crumble pieces.

Set a heaping 3/4 cup crumble mixture aside.

Transfer remaining mixture to prepared pan, and using...

Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust; set aside.

In a medium bowl, add the egg, Greek...

In a medium bowl, add the egg, Greek yogurt, sugar, vanilla, and whisk to combine.

Add the flour and whisk to combine.

Evenly pour filling over the crust and jiggle...

Evenly pour filling over the crust and jiggle pan to help distribute it or smooth it with a spatula; set aside.

In a separate medium mixing bowl, add all filling...

In a separate medium mixing bowl, add all filling ingredients and toss to combine. If sugar hasn’t dissolved fully or still has crystals, that’s okay because it liquifies while baking.

Evenly distribute blueberry mixture over the filling.

Evenly sprinkle with the reserved heaping 3/4 cup crust...

Evenly sprinkle with the reserved heaping 3/4 cup crust mixture. Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.

Bake for about 60 minutes, or until edges...

Bake for about 60 minutes, or until edges are bubbling quite vigorously and there’s some bubbling in the center. Crumble topping should appear set and very pale golden.*

Place pan on a wire rack and allow...

Place pan on a wire rack and allow bars to cool for at least 1 to 2 hours (overnight is even better) before slicing and serving. If you try to slice bars before they’ve cooled completely, they’ll be extremely messy and could fall apart. Bars will keep airtight at room temperature for up to 1 week, in the fridge for up to 10 days (they’re good slightly chilled if you like chilled pie), or in the freezer for up to 6 months.

This easy blueberry cobbler with frozen blueberries is a fool proof recipe that taste like summer and it can be whipped up by even the most novice of bakers. Using frozen blueberries, you can make this summery dessert year round for a delicious and sweet dessert and it&#x27;s surprisingly healthy-ish. This easy blueberry cobbler with frozen blueberries is 189 calories per serving and 5 WW smart points a serving.

Easy Blueberry Cobbler with Frozen Blueberries

lemon,

salt

flour

tbsp. baking powder

non fat Greek yogurt

milk (any milk will work)

In a large bowl, toss frozen blueberries, lemon...

In a large bowl, toss frozen blueberries, lemon juice and zest, 1 tbsp. sugar, cornstarch, pinch of salt, and vanilla until blueberries are fully and evenly covered.

Sift flour, 1/4 cup sugar, and baking powder...

Sift flour, 1/4 cup sugar, and baking powder in a separate bowl. 

Dice up 1 tbsp. cold, salted butter into...

Dice up 1 tbsp. cold, salted butter into small, pea-sized pieces.

Add greek yogurt, splash of vanilla, butter, and...

Add greek yogurt, splash of vanilla, butter, and milk to flour mixture. Stir flour mixture until dough is shaggy and all loose flour and sugar are incorporated.  

Spray a pie dish with cooking spray and...

Spray a pie dish with cooking spray and add the blueberry mixture.

Add dollops of the topping to the top...

Add dollops of the topping to the top of the blueberries until most of the baking dish is covered.

Mix egg and a splash of water and...

Mix egg and a splash of water and brush the topping with egg wash.

Bake for 30-40 minutes at 375 or until...

Bake for 30-40 minutes at 375 or until golden brown.  Let cool for at least 30 minutes before serving.  

Over 15 best most popular blueberry recipes when wondering what to make with fresh blueberries including dessert, cakes, pies, breakfast, and baked goods.

15 Best Blueberry Recipes

You can make or prepare some of these blueberry recipes ahead of time. You can store the desserts and baked goods at room temperature for 1-2 days. You can also store them in the refrigerator for up to one week or in the freezer for up to 3 months. Confirm storing instructions by checking each recipe.

To reheat any of these recipes and serve them warm, reheat in a 300F preheated oven or air fryer for 5-15 minutes until fully warmed through. I would check on it every 5 minutes until ready. If heating from frozen, let it thaw first and then reheat.

Your family will enjoy this easy, delicious blueberry cheesecake dessert!

Blueberry Cheesecake Dessert

graham cracker crumbs (or 2 sleeves of graham crackers, crushed)

butter, melted

whipped topping, thawed

can of blueberry pie filling

These cookies a light, fresh lemon flavor, juicy freshblueberries, and sweet white chocolate chips. The sugar on the outside givesthem a crispy exterior, while the inside stays nice and soft.

Blueberry Lemon Cookies

butter (room temperature)

cream cheese (room temperature)

lemon extract

lemon zest

baking soda

flour (measured correctly)

white chocolate chips

Preheat oven to 350 degrees Fahrenheit and either grease or line 2 baking sheets, Cream together butter, 1 3/4 cups of sugar, cream cheese, for 2 minutes until smooth and fluffy. Add in egg, vanilla, lemon extract, lemon juice, and lemon zest and beat for 1 minute.

Mix in salt, baking soda, and flour by hand until flour is just combined. Then gently fold in chocolate chips and blueberries—try not to mash any of the blueberries.

Place 5 tablespoons of sugar in a small bowl. Scoop about ¼ cup of dough and roll the ball of dough in the sugar. Freeze the dough balls for at least 1 hour before baking (You need to the freeze the dough or you’ll end up with cookies that look like puddles).

Bake for 13-16 minutes until the edges of the cookies are just barely golden. Let cookies sit on the cookie sheet for at least 10 minutes before transferring to a cooling rack. If you make small cookies be sure to decrease the baking time.

Blueberry Squares

(250 ml) unbleached all-purpose flour

(45 ml) icing sugar

(75 ml) unsalted butter, softened

oz (250 g) cream cheese, softened

(60 ml) sugar

oz (55 g) white chocolate, melted and cooled

(375 ml) small blueberries, fresh or frozen

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Ricardo

With the rack in the middle position, preheat the oven to 180 °C (350 °F). Butter and line a 20-cm (8-inch) square pan with a strip of parchment paper, letting it extend over both sides. Set aside.

In a food processor, combine flour and icing sugar. Add butter and pulse until dough is just moistened. Press into the bottom of the prepared pan. Bake for 15 minutes or until edges of dough are lightly browned.

Shortbread

Meanwhile, in the bowl of a food processor, combine cheese and sugar. Add egg and mix thoroughly. Scrape the sides of the bowl a few times during this process. Add chocolate and combine until smooth.

Pour into a bowl, add blueberries and gently stir with a spatula. Spread over warm dough. Bake for 25 to 30 minutes or until the filling edges are set, but the centre is still slightly wobbly. Let cool. Refrigerate until completely chilled.

Blueberry Topping 

Le seul défaut de cette recette... trop facile à faire :) Sâââpre que c'est bon. À la sortie du four, j'ai étalé une couche éparse de pastilles de chocolat blanc. Une fois fondues, j'ai passé un coup de fourchette sur chacune en guide de déco.

Excellente! 
Je vais aussi essayé avec d’autres fruits . C’est parfait pas trop sucré

Ce dessert est simple et délicieux. A refaire et refaire....même à essayer avec d'autres fruits.
Très bon dessert !


Micheline, 26 avril 2021

Super bon! C'est des saveurs délicates. Dessert bien équilibré, pas trop sucré! À refaire.

C'est délicat, subtile, équilibré, c'est divin.  J'ai ajouté 1/4 de tasse de poudre d'amande dans l'appareil de la pâte à sablée, et ça lui donne un petit swing  supplémentaire vraiment hot et sans dénaturé la recette!  Pas de doute que c'est loin des grosses tartes, tout le monde ne pourra pas apprécier les subtilités et l'harmonie des goûts de ce dessert, c'est un met raffiné pour pour le thé de l'après midi à la tradition anglaise.

Bonjour j’ai fait la recette mais je me suis trompé j’ai pris de la crème sure à place du fromage à la crème mais j’ai réussi quand même

Très délicieux! Les goûts se balancent bien, et c’est facile à faire! Tout le monde a adoré chez nous.

Le sablé était léger. La recette est réussie. Le résultat est ok mais sans plus. Nous ne referons pas cette recette. FT

Bonjour je n’ai pas de robot puis je utiliser un malaxeur?

a essayer avec des framboises...a mon gout meilleur qu'avec les bleuets : )

https://cdn.jwplayer.com/v2/media/ayV5AxGQ

Melting Chocolate

Blueberry icebox cake is a light a refreshing summer dessert. Angel food cake is layered with sweetened cream cheese, whipped cream and blueberries.

Blueberry Icebox Cake

(8 ounce) package cream cheese, softened

whipping cream

(8-inch) prepared angelfood cake

In a large chilled mixing bowl, beat the cream cheese on medium-high speed for 2-3 minutes until cream cheese is smooth.

Slowly add the heavy whipping cream and continue beating until the cream cheese resembles a liquid. Then increase the speed to medium-high until soft peaks form.

Add the powdered sugar. Whip for about 1 more minute until stiff peaks form.

Carefully cut the angel food cake into three layers. Separate each layer.

Spread 1/3 the whipped topping over the top of the bottom layer. Spoon some of the blueberry pie mixture over the whipped topping.

Carefully place the second layer over the first. Repeat layering with the cream cheese and blueberry pie filling.

Place the top layer of the cake over the filling. Finish with a layer of whipped topping and blueberry pie filling.

Cover and refrigerate for four hours.

This tender Blueberry Buckle is an old-fashioned, easy blueberry cake recipe bursting with fresh berries and topped with a buttery crumb. A favorite summer dessert!

Blueberry Buckle

baking powder

eggs, room temperature

buttermilk

unsalted butter, melted and cooled (or olive oil)

blueberries,

brown sugar, packed

AP flour

butter, melted and cooled

If the cake is done, remove the top layer completely and allow the cake to cool for 15 min before slicing.

If the cake is not done, seal the top layer of foil again and bake for another 5 minutes, until the center of the cake springs back.

A collection of 31 Best Blueberry Desserts. From classic blueberry pie, to ice cream, blueberry cookies and more including this simple blueberry cheesecake dip.

Blueberry Desserts

cream cheese (softened)

whipped topping

cookies and graham crackers

Cream together cream cheese, powdered sugar, and vanilla extract with an electric mixer. Fold in whipped topping and blueberries.

Serve immediately or cover and serve cold.

Homemade blueberry ice cream is one of the best parts of living in Oregon in the summertime, and this simple recipe is one of my favorites. It&#039;s got a smooth and creamy base, chunks of fresh sweet blueberries, and just the right amount of sugar to make it irresistible. It&#039;s time to pull out your ice cream maker and remind yourself just how easy it is to make your own blueberry ice cream at home.

Blueberry Ice Cream with Fresh Blueberries (No Egg)

white sugar

cardamom (optional)

water

milk

heavy cream

In a wide shallow pan combine blueberries, sugar, cardamom (if using), and water. Heat over a medium flame, simmering until blueberries soften and begin to burst open, about 5 minutes. Mash blueberries with a potato masher. Continue to cook until mixture thickens to the consistency of a sauce, about 5 - 10 minutes. Allow to cool 15 minutes.

In a large bowl, preferably with a pour spout, measure out cold milk and cream. Stir in cooled blueberry sauce. Refrigerate 1 hour or more to cool completely. It's completely normal if the mixture separates while cooling.

Process ice cream in an ice cream churn according to the manufacturer's instructions.

Transfer ice cream to a freezer safe container and freeze until solid. About 8 hours.

This came out perfect! Thanks for such a great recipe

Pretty tasty, but one teaspoon or cardamom was a bit heavy for our taste. The blueberry flavor got kind of buried, and the sweetness was less than store bought ice cream. Nice color, and I’d make this again, but with half as much cardamom. What do you think about incorporating a little almond extract?
Also I had to substitute 1/3rd brown sugar for white due to my store being sold out; maybe the brown was less sweet. 
Thanks for posting this simple recipe. My family enjoyed this from cones with chocolate topping.

Top 11 blueberry desserts recipes from across the web

The most viewed blueberry desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Blueberry Cream Cheese Egg Rolls

Blueberry Pie Bars

Easy Blueberry Cobbler with Frozen ...

15 Best Blueberry Recipes

Blueberry Cheesecake Dessert

Blueberry Lemon Cookies

Blueberry Squares

Blueberry Icebox Cake

Blueberry Buckle

Blueberry Desserts

Blueberry Ice Cream with Fresh Blue...

Top 11 blueberry desserts recipes from across the web

The most viewed blueberry desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blueberry Cream Cheese Egg Rolls

Blueberry Pie Bars

Easy Blueberry Cobbler with Frozen ...

15 Best Blueberry Recipes

Blueberry Cheesecake Dessert

Blueberry Lemon Cookies

Blueberry Squares

Blueberry Icebox Cake

Blueberry Buckle

Blueberry Desserts

Blueberry Ice Cream with Fresh Blue...

The most viewed blueberry desserts recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine