blueberry dessert

I made this Sour Cream Blueberry Bundt Cake over the weekend and couldn't wait to share the recipe! It's CRAZY moist, soft and loaded with fresh blueberries!

Sour Cream Blueberry Bundt Cake

butter, room temperature

sugar

eggs

vanilla

sour cream

salt

baking powder

flour

blueberries (fresh or frozen and thawed)

butter, melted

milk

In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and sugar together on medium speed for 2 minutes, until light and fluffy. Add in eggs, vanilla, sour cream, salt, and baking powder, and mix for an additional minute until smooth, scraping the sides of the bowl as necessary.

Turn mixer to low and mix until the flour until just combined.

Coat a 9-10 inch bundt pan with baking spray. Spread the cake batter in the pan and bake for 45-55 minutes, or until a toothpick inserted in the center comes out clean.

Allow the cake to cool in the pan for 15 minutes and then invert the pan onto a wire rack to cool completely.

In a medium bowl whisk together the butter, powdered sugar, vanilla, and 1 tablespoon of milk. Add an additional tablespoon of milk if you would like a thinner icing.

Drizzle the icing on the cake when mostly cooled.

Icing

Never use the oven again with grilled Berry Crisp Foil Packs from Delish.com.

Berry Crisp Foil Packs

c. mixed berries (raspberries, blueberries, blackberries)

lemon

c. old-fashioned rolled oats

tbsp. all-purpose flour

pecans

butter,

cinnamon

kosher salt

Vanilla ice cream,

https://streaming.hearstdigitalstudios.com/9c6811c6-841c-4fd4-a036-84659e113d8b/video_rover_16x9_1080p_hd_1528496455_68244.mp4

Berry crisps in foil packs are the best summer dessert.

Get Ready To Use This Foil-Pack Hack All Summer

Blueberry crisp with a sweet blueberry filling and a buttery, crispy oat topping, is a delicious, fruity treat that's ready in just 45 minutes.

Blueberry Crisp

fresh blueberries

tablespoon lemon juice

tablespoons all-purpose flour

tablespoons brown sugar

tablespoons butter, softened (or coconut oil)

cup rolled oats

all-purpose flour

brown sugar

ground cinnamon

Preheat oven to 375 F. Grease a 9-inch square baking pan with cooking oil spray.

In a large mixing bowl, combine blueberries, lemon juice, flour, and sugar. Gently toss to combine. Evenly distribute the blueberry mixture into the greased pan.

In another mixing bowl, combine softened butter, oats, flour, sugar, and cinnamon. Stir together with a rubber spatula until combined. Evenly distribute the topping on top of the blueberry layer.

Bake for 35 to 40 minutes until the top is lightly browned. Place on a wire cooling rack to cool down for 10 minutes, then serve warm with whipping cream or a scoop of vanilla ice cream.

An easy blueberry cobbler recipe with Oregon blueberries and a simple lemon honey sauce that brings out the amazing blueberry flavor. Uses either fresh or frozen blueberries.

Easy Blueberry Cobbler with Lemon Honey Sauce

lemon zest*

lemon juice

honey

potato starch ((or corn starch))

blueberries (fresh or frozen (not defrosted))

butter, (melted)

brown sugar ((or coconut

milk ((or almond milk))

whole wheat pastry flour ((or unbleached all-purpose))

sugar (or other sugar

Add all sauce ingredients in a small saucepan. Bring to a low boil over medium-high heat, stirring constantly. Reduce heat to low and stir until thickened, about 1 minute more, if needed (it may thicken right after boiling - that&#039;s okay).

Remove from heat. If the sauce gets too thick for pouring, thin it with a little water as needed. Set aside.

Make Lemon Honey Sauce

Heat oven to 350 degrees.

Pour half the lemon sauce over the fresh or frozen blueberries in a medium bowl (a little more than 1/3 cup sauce). Stir well and then spread the berries evenly in the bottom of a 10-inch cast iron skillet (or 8x8 or 9x9 baking pan). Pour remaining sauce into a small pitcher for serving with the cobbler.

In a medium mixing bowl, whisk the melted butter, milk, 2/3 cup sugar, flour, zest, baking powder, and salt until smooth (a few lumps are okay).

Dollop dough evenly over berries and use a spatula to spread almost to edges. Some areas of berries should show through. Sprinkle with 1 tablespoon of raw sugar.

Bake for 35-40 minutes (frozen will take 40-45 minutes), until berries are bubbling around the edge, cobbler is browned, and a toothpick in the cake area comes out clean.

Let cool about 10 minutes and then serve warm, passing the remaining lemon sauce to drizzle over each serving.

Make Cobbler

Switch things up for dessert with these Blueberry Cheesecake Egg Rolls from Delish.com!

Blueberry Cheesecake Egg Rolls

blueberries

(8-oz.) blocks cream cheese,

c. sugar

pure vanilla extract

egg roll wrappers

Vegetable oil,

Powdered sugar,

Berries! Strawberries, blueberries, blackberries... the list goes on.

Stone fruits like peaches and plums are my jam.

These were delicious!! I made them in the Air Fryer.
I also used frozen blueberries. Definitely will make these again.

Been making these cheesecake egg rolls since I was a kid.  I make them with cherries.   My daughter calls them Newfie Beignets.  They are great

im 16 and I made these for my family of 5 and they LOVED them!!! They didn’t even make it through the night!!

Super yummy! Big hit with the whole family!!

https://streaming.hearstdigitalstudios.com/23ffaee0-e02f-4cc6-8735-9aa836ca4172/video_rover_16x9_1080p_hd_1538685257_44696.mp4

We Can't Stop Eating These Blueberry Cheesecake Egg Rolls

These bite-sized Mini Blueberries Pies are jam-packed with flavor! They’re easy to make, only 5 simple ingredients for the filling. These are baked in a muffin tin and topped with a simple oatmeal and brown sugar crumble topping. 

Mini Blueberry Pies

unsalted butter, cold

oats

corn starch

lemon,

Prepare a 9-inch pie crust, be sure it’s cold and ready to roll out.

Dice 3 tablespoons of butter into small pieces and combine with the dry ingredients. Use a pastry cutter or two forks and press the butter into the dry ingredients until it resembles a crumbly mixture, and the butter is broken down into smaller pieces. If the mixture is still dry, add an additional 1 tablespoon of cold butter. Set aside in the refrigerator.

For the streusel topping

Toss the frozen blueberries with cornstarch.

Zest the lemon and add to the blueberries along with the lemon juice, brown sugar, and cinnamon and stir to combine. Set aside in the refrigerator.  

For the filling

Roll out the dough on a lightly floured surface ¼” thick. Use a circle cookie cutter, at least 4-inches in diameter to cut individual circles rerolling the dough as needed. Once they’re cut, roll each one again with the rolling pin to further thin out, so they’re about 4.5-inches wide.

Generously coat the pan with shortening then use your fingers to gently place the dough circles, press into the bottom of the pan and around the sides, folding the top edge back.

Spoon the pie filling into the crust, dividing evenly amongst all of them, about ¼ cup each. Then top the pie filling with the streusel topping. Break apart any larger pieces and press it down gently as needed.

Bake at 350°F for 25-28 minutes. The crust should be lightly brown, and the berries have released their juices. Allow them to cool in the pan for at least 15 minutes. They should easily release from the pan, but you may want to use the flat edge of a knife if stuck.

Assemble

Blueberry Crumble Mini Cheesecakes are delicious just like your favorite blueberry crumble, baked on graham cracker crust and packed into perfect portable cheesecake dessert.

Blueberry Crumble Mini Cheesecakes

graham crackers

Tbsp sugar

butter

quick oats

tsp ground cinnamon

nutmeg

butter (melted)

oz cream cheese (softened)

vanilla or vanilla bean paste

Preheat oven to 350 degrees. Line 16-18 muffin cups with liners. In a mixing bowl combine graham cracker crumbs, cinnamon, melted butter and sugar together.

Divide mixture and press inside the bottom of a muffin cups to form little crusts. (about 1 tablespoon)  Bake for 5 minutes. Remove from oven to cool.

Meanwhile in a small mixing bowl, combine all blueberry ingredients, toss gently to combine, set aside.

In a medium size mixing bowl, combine all ingredients for crumble topping. Cut the butter in with a pastry blender until the mixture is coarse, set aside.

In the bowl of your electric mixer blend together cream cheese with sugar just until smooth. Mix in eggs one at a time, then blend in sour cream and vanilla.

Once well combined, pour on top of your mini graham cracker crusts, leaving room at the top for fruit and crumb.

Carefully place blueberry mixture over the top, evenly covering mini cheesecakes. Finish by sprinkling a heaping tablespoon of the crumb over tops.

Bake at 350 F for 25-30 minutes, until the crumble is lightly golden brown in color. Once it&#x27;s done cooking, cool for 30 minutes, then refrigerate at least 4 hours or overnight.

Blueberry Crunch Dump Cake is an easy dessert with fresh blueberries, crushed pineapple, and pecans.

Blueberry Crunch Dump Cake

(20 oz.) can crushed pineapple

yellow cake mix

Preheat oven to 350º F.

Lightly grease a 9x13 baking ban with cooking...

Lightly grease a 9x13 baking ban with cooking spray.

Spread undrained pineapple in the bottom of the...

Spread undrained pineapple in the bottom of the pan. Sprinkle blueberries over pineapple. Sprinkle 3/4 cup of sugar over the blueberries. Spread dry cake mix evenly over the sugar.

Drizzle melted butter over the cake mix. Top...

Drizzle melted butter over the cake mix. Top with nuts and 1/4 cup sugar.

Bake for approximately 40-45 minutes or until the...

Bake for approximately 40-45 minutes or until the top is golden brown.

Spectacular dump cake-type dessert using blueberry and cherry pie fillings, crushed pineapple, almonds and coconut. Great for holiday entertaining and potlucks.

Texas Cobbler

unsalted butter (melted (1 cup))

yellow cake mix (I use the butter recipe cake mixes)

pineapple

Lucky leaf cherry pie filling

Lucky Leaf blueberry pie filling

coconut

almonds

Spread crushed pineapple and pie fillings into bottom of 9x13” baking pan sprayed with cooking spray.

Stir well to combine.

Sprinkle coconut over pie fillings, then almonds.

Cover with dry yellow cake mix.

Drizzle butter over top.

Bake about 35-40 minutes at 350 until it starts to bubble around the edges.

Cool.

Serve with cool whip or ice cream, if desired.

Enjoy the goodness of classic Finnish blueberry pie anytime. A layer of blueberries are buried in a creamy custard topping on a cookie-like crust.

Creamy Finnish Blueberry Pie (Mustikkapiirakka)

blueberries (fresh

cornstarch

unsalted butter (softened)

all purpose flour

whole wheat flour

tsp baking powder

tsp kosher salt

tsp cardamom

(200 grams) crème fraîche

tbsp sugar

tsp vanilla extract

Preheat the oven to 375˚F degrees. Lightly butter a 9-inch pie pan or quiche pan; set aside.

Cream butter and sugar until fluffy, about 2 minutes. Add egg, and mix.

Sift flours, baking powder, salt, and cardamom over the butter mixture and mix until combined.

Place the dough on the prepared pan. Lay a piece of plastic wrap over the dough and press down to spread it into an even layer across the bottom and up the sides of the pan. (That way you don&#39;t touch the dough directly. It makes spreading the dough easier.)

To make pie crust

To make pie filling, whisk crème fraîche, sour cream, sugar, egg, and vanilla extract until it becomes a pourable consistency. Pour half of the cream filling onto your pie crust in the pan. Swirl to spread it on the bottom of crust.

Combine blueberries with cornstarch in a bowl and toss. (If you are using fresh blueberries, give them a rinse beforehand so that the cornstarch will adhere to the berries.)

Scatter blueberries across the filling and pour the remaining cream filling over the blueberries. Put the pie on a large baking sheet and put it in the oven. Bake for 40-45 minutes or until the pie crust is golden brown. The center of pie filling will jiggle a little bit, but it will set slowly as the pie cools.

Let the pie cool on a wired rack. Serve the pie warm or at room temperature. You can also chill it in the refrigerator and serve it cold.

To assemble pie

https://content.jwplatform.com/videos/DD8saBZg.mp4

Finnish blueberry pie, Mustikkapiirakka, is a popular Finnish dessert. A layer of blueberries are buried in a creamy custard topping on a cookie-like crust. This easy recipe is made with ingredients that are easy to find in North America.

Finnish Blueberry Pie (Mustikkapiirakka)

Serve with salted whipped honey butter...so much better than the bakery and made a little more wholesome too!

Bakery Vanilla Blueberry Crunch Muffins

(8 tablespoons), plus 2 tablespoons salted butter, melted

coconut oil

plain greek yogurt or sour cream

vanilla extract

whole wheat pastry flour

baking soda

blueberry jam

dark brown sugar

vanilla bean powder

salted butter,

1. Preheat the oven to 425 degrees F. Line 18 muffin tins with paper liners.2. In a mixing bowl, whisk together the eggs, 1 stick melted butter, coconut oil, honey, yogurt, vanilla, and milk until combined. Add 3 cups flour, baking powder, baking soda, and salt, mix until just combined. At the same time, gently fold in the blueberries and jam, being careful not to overmix. 3. Divide the batter among the prepared pan. 4. To make the brown sugar crunch. Combine the brown sugar, 2 tablespoons melted butter, 2 teaspoons flour, and vanilla beans in a bowl. Spoon/sprinkle the mix evenly over each muffin. Bake for 5 minutes, then reduce the oven to 350° and bake another 8-12 mins, or until a toothpick inserted into the center comes out clean. 5. To make the butter, whip together the butter and honey until light and whipped, 3-5 minutes. 6. Serve warm with a good smear of that butter.

This moist and zingy lemon blueberry cake is a must make if you have fresh blueberries handy! It's a super-quick and simple recipe that will become a favorite!

Top 17 blueberry dessert recipes from across the web

The most viewed blueberry dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sour Cream Blueberry Bundt Cake

Berry Crisp Foil Packs

Blueberry Crisp

Easy Blueberry Cobbler with Lemon H...

Blueberry Cheesecake Egg Rolls

Mini Blueberry Pies

Blueberry Crumble Mini Cheesecakes

Blueberry Crunch Dump Cake

Texas Cobbler

Creamy Finnish Blueberry Pie (Musti...

Bakery Vanilla Blueberry Crunch Muf...

Lemon Blueberry Cake

Blueberry Cobbler Recipe

Very Berry Dessert Lasagna

Blueberry Cobbler

Easy Blueberry Bars

4 Ingredient Blueberry Cobbler

Top 17 blueberry dessert recipes from across the web

The most viewed blueberry dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sour Cream Blueberry Bundt Cake

Berry Crisp Foil Packs

Blueberry Crisp

Easy Blueberry Cobbler with Lemon H...

Blueberry Cheesecake Egg Rolls

Mini Blueberry Pies

Blueberry Crumble Mini Cheesecakes

Blueberry Crunch Dump Cake

Texas Cobbler

Creamy Finnish Blueberry Pie (Musti...

Bakery Vanilla Blueberry Crunch Muf...

Lemon Blueberry Cake

Blueberry Cobbler Recipe

Very Berry Dessert Lasagna

Blueberry Cobbler

Easy Blueberry Bars

4 Ingredient Blueberry Cobbler

The most viewed blueberry dessert recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine