Mini Blueberry Cheesecakes

INGREDIENTS

Filling:

3 packages frozen mini phyllo pastry shells - thawed
8 ounces cream cheese - softened
1 teaspoon lemon zest
1 teaspoon vanilla extract
1 cup sugar

Blueberry Sauce:
1 ½ cups fresh blueberries - divided

¼ cup sugar
1 T water
¼ teaspoon ground cinnamon

INSTRUCTIONS

Begin by preheating the oven to 375 degrees F. Lay out the mini phyllo shells on a baking sheet. Bake 5-6 minutes or until just golden brown. Cool completely.

While the baked phyllo shells cool, use an electric mixer to beat the cream cheese, lemon zest, vanilla, and sugar until smooth. This will take about 3 minutes. Transfer the cream cheese mixture to a piping bag or plastic baggie. Cut off one corner of the baggie. Pipe this mixture evenly amongst the cooled phyllo shells.

Next, prepare the blueberry sauce by adding 1 cup of blueberries, sugar, water, and cinnamon to a small saucepan. Simmer over medium heat for about 8 minutes. Stir continuously. The berries will burst, and the sauce will thicken.

Remove the blueberry sauce from the heat and allow to cool. Then, stir in the remaining 1/2 cup fresh blueberries. Spoon the blueberry sauce over the cream cheese mixture.

Enjoy right away or cover and chill until you're ready to serve.

Inspired by Charm

ANOTHER BLUEBERRY SAUCE 
(may be thicker)

⅓ cup warm water

1 T fresh lemon juice
1 ½ tsp cornstarch
2 cups fresh or frozen blueberries (if using frozen, do not thaw)
2 T sugar
½ teaspoon pure vanilla extract

Using a fork, whisk the cornstarch, water, and lemon juice together until cornstarch has dissolved: set aside.
Warm the blueberries and sugar together in a small saucepan over medium heat. Stir continuously for 3 minutes, gently smashing the berries against the sides of the pan to help them release some juices (frozen blueberries will naturally break down as they thaw over heat.) After 3 minutes, add the cornstarch mixture and continue to stir for another 2–3 minutes, smashing more berries if needed. The mixture will start to thicken.
Remove from heat and stir in the vanilla. Allow to cool. The mixture is liquid and drippy, but thickens considerably as it cools.
You can serve the sauce warm before it cools completely if desired, or store in the refrigerator for up to 1 week. Blueberry topping will be thick after refrigeration, so microwave for 15 seconds or warm on the stove to thin out, if desired.

Freezing Instructions: After the blueberry sauce cools completely, freeze in a freezer-friendly container for up to 3–6 months. Thaw on the counter or in the refrigerator. Warm up in the microwave or on the stove, if desired.

https://sallysbakingaddiction.com/blueberry-sauce-topping/

Blueberry Bread

Ingredients

• 2 cups all-purpose flour (240g)
• 2 teaspoons baking powder
• ¾ teaspoon salt
• 1 cup granulated sugar (200g)
• ¼ cup vegetable oil (60mL)
• ¼ cup unsalted butter melted and cooled (56g)
• 1 large egg room temperature
• 2 teaspoons vanilla extract
• ½ cup milk (120mL)
• 1¼ cups blueberries fresh or frozen (180g)

Instructions

• Preheat the oven to 350°F. Grease an 8½x4½-inch loaf pan with butter or baking spray. (You can also line it with parchment paper.)
• In a large mixing bowl, whisk together the flour, baking powder, and salt.
• In a medium mixing bowl, whisk together the sugar, oil, melted and cooled butter, egg, and vanilla until smooth and lightened in color. Whisk in the milk until fully combined.
• Place the blueberries in a medium mixing bowl. Sprinkle 2 teaspoons of the flour mixture over the blueberries. Gently toss to combine.
• Pour the milk mixture into the remaining flour mixture and stir together with a spatula until almost fully combined and only a few streaks of dry flour remain. Gently but quickly fold the blueberry mixture into the batter. Pour into the prepared loaf pan.
• Bake for 65 to 75 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let the bread cool in the pan for 10 minutes then turn it onto a wire rack to cool completely.
  
  
  
  
  https://preppykitchen.com/blueberry-bread/

Blueberry Croissant Puff

Serves 8 baked in a deep dish pie plate. Can be doubled and baked in a 9x13.

INGREDIENTS

3-4 large croissants, cut up (about 5 to 5 1/2 cups, around 10 ounces)
1 cup fresh or frozen blueberries (or any fruit)
1 (8 ounce) package cream cheese, softened
⅔ cup sugar
2 eggs
1 tablespoon lemon juice
1 teaspoon lemon zest
1 teaspoon vanilla
1 cup milk
optional powdered sugar for sprinkling (or top with glaze)

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Place croissant pieces in a 9 inch square pan or deep dish pie plate. Sprinkle with blueberries.
3. Beat cream cheese and sugar until well blended. Add the eggs, lemon juice, lemon zest, and vanilla in medium bowl with electric mixer until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 20 minutes or soak overnight.
4. Bake at 350°F for 35 to 40 minutes or until set in center and golden brown. Check the dish halfway through baking...you may want to cover it with foil for the last 10 minutes if the tops are getting too browned.
5. Serve warm sprinkled with powdered sugar or glazed.

Buttermilk Blueberry Breakfast Cake

½ cup (8 tablespoons | 4 oz | 113 g ) unsalted butter, room temperature
zest from 1 large lemon
1 cup (214 g) sugar (set aside 1 tablespoon for sprinkling)
1 egg, room temperature
1 tsp. vanilla
2 cups (256 g) all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
2 tsp. baking powder
1 tsp. kosher salt (I like 1.25 tsp)
2 cups fresh blueberries, picked over
½ cup buttermilk *

Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy.

Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.

Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.)

Grease an 8- or 9-inch square baking pan** with butter or coat with non-stick spray. If you have parchment paper on hand, line the pan with parchment on top of the butter. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar.

Bake for 35 to 45 minutes — a 9-inch pan will be done in closer to 35 minutes; an 8-inch pan usually needs 40 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary, especially if you’re using a smaller pan such as an 8×8-inch.) Let cool at least 15 minutes before serving.

Original recipe HERE.

*Use 2% or whole milk or make your own buttermilk: place 2 teaspoons of vinegar or lemon juice in a liquid measuring cup. Fill cup with milk until it reaches the 1/2-cup line. Let stand for five minutes. Use as directed.
**Double recipe and use 9x12 pan.

Blueberry Pie

2 pie crusts
¾ cup sugar
½ cup all-purpose flour
½ teaspoon ground cinnamon, if desired
6 cups blueberries
1 tablespoon lemon juice
1 tablespoon butter or margarine, if desired

Preheat oven to 425.
In large bowl, mix sugar, flour, and cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal, flute, and brush with an egg wash. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.

Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.

Adapted from Betty Crocker

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Kate wrote this version many years ago during a lesson in Sa’s kitchen…it is presented here just as she wrote it then.

2 cups flour
1 mixing bowl
2 teaspoons salt
Mix.
10 good spoons of Crisco 
Cut in Crisco with spoon.
¾ cup ice water add a little at a time
Knead.
Roll out little more than half.
Place in pie pan.
Cut off edge, leave half inch.
Preheat to 375.

1 ½ cups of sugar
“hipping” tablespoon of flour
2 cartons of bb in mixing bowl with flour and sugar then dump in pie.
A few drops of lemon juice out of real lemon.
Criss cross.
Bake for 40 min.

Lemon Blueberry Marble Cake

more images HERE

Cake
2 sticks butter, room temperature
2 cups granulated sugar
2 tsp grated lemon zest
1 1/2 tsp lemon extract
7 egg whites
3 cups cake flour
4 tsp baking powder
1/4 tsp salt
1 1/4 cup whole milk
1 13 oz. jar blueberry jam

Lemon Buttercream Frosting
1 cup granulated sugar
1/4 cup water
2 eggs
3 sticks butter, room temperature
2 T freshly squeezed lemon juice
1 T grated lemon zest

Cake Instructions (layers can be made ahead and refrigerated/frozen)

1. Preheat oven to 350.
2. Grease and flour 3 eight-inch cake pans and line bottom with wax paper.
3. Cream together butter, sugar, lemon zest and lemon extract until fluffy.
4. Add in the egg whites gradually, a couple at a time. Beat well between additions and scrape down sides of bowl.
5. In another bowl, mix together flour, baking powder, and salt.
6. Alternating dry ingredients and milk, mix into the butter mixture. Beat one minute on medium speed to eliminate any lumps.
7. Set aside 1 cup of batter. Add 2 1/2 T blueberry preserves and mix well.
8. Divide remaining batter among the three cake pans.
9. By the teaspoon, drizzle the reserved batter mixed with preserves over the batter in the pans. Use a wooden skewer to swirl the blueberry batter into the lemon batter, without mixing it in.
10. Bake 25 minutes or until toothpick comes out clean and cake pulls away from the sides.
11. Let cool for 10-15 minutes in the pans; remove and finish cooling on wire racks.

Frosting Instructions

1. Combine sugar and water in a small pan. Bring to a boil over medium heat, stirring to dissolve sugar.
2. Continue boiling without stirring. Use a pastry brush and some water to wash down the sugar on the sides of the pan. Heat until syrup reaches soft ball stage (238 degrees). Remove from heat immediately.
3. In larger mixer bowl beat eggs briefly on medium speed.
4. Slowly add the hot syrup in a thin stream, pouring it down the sides of the bowl (it will splash if it hits the beaters).
5. After syrup is added, raise speed to medium high and beat until fluffy and cooled, about 15-20 minutes.
6. Reduce speed to medium low and gradually add softened butter, 2-3 T at a time, beating after each addition.
7. Add lemon juice and zest.

Assembly Instructions
Place one layer on cake stand and spread with half the blueberry preserves. Place second layer on top and spread with remaining preserves. Add third layer and frost cake on top and sides with buttercream frosting. Garnish with blueberries and lemon slices.

Blueberry Muffins

1 egg
1 cup milk
¼ cup oil
1 ½ cup self-rising flour
½ cup sugar
1 cup blueberries

Beat egg; stir in milk and oil. Mix in flour and sugar just until moistened (batter will be lumpy). Gently stir in blueberries. Fill lightly greased muffin tin 2/3 full. Bake 20-25 minutes at 400.