Three tried and true blueberry recipes to get you ready for the blueberry season or to deal with your frozen blueberry problem.
My problem, as you know from this post (Delectable Blueberry Muffins) is a freezer full of frozen blueberries.
Quite a delicious problem it turns out!
I have been on the lookout for more awesome blueberry recipes.
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Lemon Blueberry Yogurt Bread
This recipe for Lemon Blueberry Yogurt Bread by Melanie Kathryn at Gather for Bread is excellent.
It is very moist due to the Greek yogurt and not too sweet. The glaze adds some sweetness with lemon tartness.
It is easy to make and cooks up beautifully. It also disappears quickly.
Blueberry Sweet Rolls with Lemon Glaze
The next of the blueberry recipes has been on my Pinterest Board “Delicious Baking” for sometime. I was waiting for the right time to try it. I decided there was no time like the present and had my Mum over for tea and Blueberry Sweet Rolls with Lemon Glaze from Sally’s Baking Addiction. Sally has many excellent recipes so I could have recommended this on her solid reputation alone but I had to make it in order to be sure.
These are a yeast roll with a single rise. I used a stand mixer with a dough hook to make the dough. Rolling the dough into a rectangle was easy and the filling is simple too. It is meant to be done with frozen blueberries and while the rolls are rising the berries thaw and release their juices making a sweet blueberry sauce.
Of course first, you have to drizzle with the lemon topping!
These are incredibly good! There will not be any leftovers for coffee tomorrow!
Easy Blueberry Cheesecake
I was looking for something in the cheesecake department. The tartness of the cheesecake filling seems to be a natural to combine with the blueberry. I eventually came up with my own. I used a graham cracker crust because that’s my favorite for cheesecake. These can be either bars or a cheesecake. The cheesecake batter is not your standard New York-style cheesecake where you add in a lot of melted butter. I love New York-style cheesecake but it is so rich! This batter is lighter. Keeping with the theme of adding in some lemon I made a blueberry “sauce” with lemon zest and added a tiny amount to the cheesecake batter. This came out beautifully and is dessert for Easter dinner.
This came out beautifully and is dessert for Easter dinner.
- 1 package graham crackers (9-10 crackers)
- 1/4 cup better, melted
- 3 Tbsp sugar
- 2 cups blueberries (I used frozen)
- Zest of 1 lemon
- 2 Tbsp lemon juice
- 2 Tbsp brown sugar
- 2 8oz packages of cream cheese at room temperature
- 1/2 cup granulated sugar
- 1 Tbsp vanilla extract
- 2 eggs
- 2 tsp lemon zest or 4 drops Ameo lemon essential oil
- Preheat oven to 325F
- Crush graham crackers finely.
- Mix with sugar and melted butter
- Press into a 9 inch springform pan or 9 x 13 baking pan if you are making bars.
- Bake 8 minutes. Set aside to cool.
- Set oven to 350F
- Add blueberries, sugar, lemon juice and lemon zest to a small saucepan,
- Bring to a boil then simmer on low 10 minutes.
- Blend room temperature cream cheese with sugar. Gradually add, eggs, vanilla and lemon zest. I use the lemon essential oil because I don't want the yellow flecks of zest in the cheesecake. Lemon extract will work too. This mixture must be very smooth. Using cold cream cheese make getting a smooth consistency much harder.
- Pour over cooled graham cracker crust.
- Spoon blueberry sauce over cheesecake filling.
- Pull a knife through the filling to create a marbled effect.
- Bake 30-40 minute. (30 for bars, 40 for springform pan)
- Cool well before serving. I make it the day before for the flavors to develop. Remove from refrigerator 1 hour before serving so it is cool but not cold.
Enjoy these recipes and don’t be afraid to freeze those blueberries for use later to have blueberry season anytime you feel like it.