BEST BLUEBERRY RECIPE RECIPES

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THE BEST BLUEBERRY CHEESECAKE RECIPE - FOOD.COM



The Best Blueberry Cheesecake Recipe - Food.com image

AWESOME! DELICIOUS! This is my favorite dessert! My family has been a blueberry grower for the market for over 40 years. We have perfected many blueberry recipes and this is one of them! It is absolutely delicious! If you want sugar free, substitute Splenda for the sugar.

Total Time 1 hours 15 minutes

Prep Time 15 minutes

Cook Time 1 hours

Yield 1 pie, 8-10 serving(s)

Number Of Ingredients 14

1 cup graham cracker crumbs
2 tablespoons butter, melted
1 tablespoon sugar
3 (8 ounce) cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
1/2 teaspoon salt
3 eggs
8 ounces sour cream
1 teaspoon vanilla extract
1 teaspoon lemon extract
2 cups blueberries
1 cup Cool Whip
1/4 cup sour cream

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.

Nutrition Facts : Calories 626.4, FatContent 44.7, SaturatedFatContent 25.3, CholesterolContent 190.4, SodiumContent 553.7, CarbohydrateContent 49, FiberContent 1.3, SugarContent 39.8, ProteinContent 9.6

BEST LEMON BLUEBERRY BUNDT CAKE RECIPE - FOOD.COM



Best Lemon Blueberry Bundt Cake Recipe - Food.com image

What a cake!! DELICIOUS! Not too sweet - not too heavy - just perfect for Summer! And the glaze is to die for!! Can't wait to make it again! I adapted this recipe from a Family Circle magazine where it was named "The Best Bundt Cake Ever"!! and I believe it's true!!

Total Time 1 hours 5 minutes

Prep Time 15 minutes

Cook Time 50 minutes

Yield 1 cake, 16 serving(s)

Number Of Ingredients 17

2 3/4 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 cup butter or 1 cup margarine
1 3/4 cups sugar
4 eggs
2 tablespoons lemon juice
1 tablespoon lemon zest
1 teaspoon vanilla extract
1 cup buttermilk
1 1/4 cups blueberries, tossed with
1 tablespoon flour
1 1/2 cups confectioners' sugar
8 -10 teaspoons lemon juice
1 tablespoon corn syrup
lemon zest (to garnish)

Steps:

  • Heat oven to 350°F Butter a 12-cup bundt pan.
  • In a large bowl, whisk together flour, baking powder, baking soda and salt. Set aside.
  • In another large bowl, beat butter (or margarine) until smooth. Add sugar and beat for 2 to 3 minutes until fluffy. Beat in eggs, one at a time, beating well after each addition. Add lemon juice, lemon zest and vanilla and beat until combined. Beat in flour in three additions, alternating with buttermilk. Beat for 2 minutes. Fold in blueberries. Spoon into prepared pan.
  • Bake at 350F for 50 minutes or until a toothpick inserted in center of cake comes out clean. Cool on a wire rack for 20 minutes. Run a sharp knife around edges of the pan. Turn out and cool completely.
  • Glaze: in a small bowl, mix together confectioners' sugar, lemon juice and corn syrup until smooth. Drizzle over top of cake and let it roll down the sides.

Nutrition Facts : Calories 346.2, FatContent 13.1, SaturatedFatContent 7.8, CholesterolContent 77.6, SodiumContent 226.3, CarbohydrateContent 53.8, FiberContent 0.9, SugarContent 35.3, ProteinContent 4.6

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THE BEST BLUEBERRY CHEESECAKE RECIPE - FOOD.COM
AWESOME! DELICIOUS! This is my favorite dessert! My family has been a blueberry grower for the market for over 40 years. We have perfected many blueberry recipes and this is one of them! It is absolutely delicious! If you want sugar free, substitute Splenda for the sugar.
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What a cake!! DELICIOUS! Not too sweet - not too heavy - just perfect for Summer! And the glaze is to die for!! Can't wait to make it again! I adapted this recipe from a Family Circle magazine where it was named "The Best Bundt Cake Ever"!! and I believe it's true!!
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