I just finished picking a bucket full of the delicious berries!!
I think I ate two for every one I put in the bucket too! They are the sweetest little plump berries ever! I'm loving them.... and I'm LOVING all these fun recipes that call for fresh blueberries!
Here are a few I can vouch for:
BLUEBERRIES `N CREAM CHEESECAKE (I believe this is a Southern Living recipe)
2 1/2 c. fresh blueberries
1 tbsp. cornstarch
3 (8 oz.) pkg. cream cheese, softened
1 c. sugar
5 eggs
2 tbsp. cornstarch
1/4 tsp. salt
1 1/2 c. commercial sour cream
2 tbsp. sugar
1/2 tsp. vanilla extract
1/4 c. sugar
1/4 c. water
1 c. fresh blueberries
Combine 2 1/2 cups blueberries and 1 tablespoon cornstarch in container of electric blender; blend until smooth. Cook puree in saucepan over medium-high heat about 15 minutes or until slightly thickened, stirring constantly. Set mixture aside to cool. Reserve 1/2 cup puree for glaze.
Beat cream cheese with an electric mixer until light and fluffy. Gradually add 1 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Stir in 2 tablespoons cornstarch and salt. Pour batter into a greased 9 inch springform pan. Pour puree over cheesecake batter; gently swirl with a knife. Bake at 325 degrees for 45 minutes or until set. Remove from oven; cool on wire rack 20 minutes.
Combine sour cream, 2 tablespoons sugar and vanilla; mix well. Spread over cheesecake. Bake at 325 degrees and additional 10 minutes. Cool cheesecake on wire rack. Cover and chill 8 hours.
Combine reserved 1/2 cup puree, 1/4 cup sugar and water in a small saucepan; cook over medium heat, stirring constantly, until thickened. Gently fold in 1 cup blueberries; let cool.
Remove sides of springform pan. Spoon blueberry glaze on cheesecake. Yield: one 9 inch cheesecake.
SOUR CREAM-BLUEBERRY COFFEE CAKE (this was SO good but next time I make it I think I'm going to mix some of my blueberries into the batter too)
Ingredients:
1/2 cup butter or margarine, softened
1/2 cup sugar
2 large eggs
1 (8 ounce) container sour cream
1 tsp vanilla extract
2 tsps lemon zest
1 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt
1 pint fresh blueberries (can use frozen)
1/2 cup chopped pecans
1/4 cup sugar
1 tsp ground cinnamon
1 cup powder sugar
4 tsps milk
Beat butter at medium speed with an electric mixer 2 minutes or until creamy. Gradually add to butter mixture, beating until smooth.
Combine flour, baking powder, and salt. Gradually add to butter mixture, beating until blended. Pour batter into a lightly greased 9-inch springform pan.
Combine berries, pecans, sugar and cinnamon; sprinkle over batter. bake at 350 for 35-40 minutes (I had to bake much longer for some reason). Cool.
Whisk sugar and milk until smooth. Drizzle over cake.
Yield (one 9-inch cake)
Tonight I'm making
LEMON-BLUEBERRY CUPCAKES: (I'll let you know how they turn out but they look SO good!)
Yield
1 dozen (serving size: 1 cupcake)
Ingredients
Cupcakes:
1 1/2 cups (about 6 3/4 ounces) plus 2 tablespoons all-purpose flour, divided
10 tablespoon granulated sugar
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1/8 teaspoon baking soda
1/4 cup butter, melted
1 large egg
1/2 cup low-fat buttermilk
1/2 cup 2% reduced-fat milk
1 teaspoon grated lemon rind
3/4 cup fresh or frozen blueberries, thawed
Frosting:
1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
2 tablespoons butter, softened
1 teaspoon grated lemon rind
1 teaspoon vanilla extract
1/8 teaspoon salt
1 1/2 cups powdered sugar, sifted
2 teaspoons fresh lemon juice
Fresh blueberries (optional)
Preparation
Preheat oven to 350°.
Place 12 decorative paper muffin cup liners into muffin cups.
To prepare cupcakes, lightly spoon 1 1/2 cups flour into dry measuring cups; level with a knife. Measure 1 tablespoon flour; level with a knife. Sift together 1 1/2 cups flour plus 1 tablespoon flour, granulated sugar, baking powder, 1/4 teaspoon salt, and baking soda in a large bowl. Combine melted butter and egg in another large bowl; stir with a whisk. Add buttermilk, milk, and 1 teaspoon rind to butter mixture; stir with a whisk. Add buttermilk mixture to flour mixture, stirring just until moist. Toss blueberries with remaining 1 tablespoon flour. Fold blueberries into batter. Spoon batter into prepared muffin cups. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pan 5 minutes on a wire rack; remove from pan. Cool completely on wire rack.
To prepare frosting, place cream cheese, 2 tablespoons butter, 1 teaspoon rind, vanilla, and 1/8 teaspoon salt in a bowl; beat with a mixer at medium speed just until blended. Gradually add powdered sugar (do not overbeat). Stir in juice. Spread frosting evenly over cupcakes; garnish with blueberries, if desired. Store, covered, in refrigerator.
Have a good rest of the weekend. I'll be back soon.
***Oh... by the way. I realize the little dress I made yesterday was a little too big (it isn't really suppose to gather like that around the collar)... but I'm okay with it because in a year (or maybe even two) it will be the cutest little top!*** See y'all soon
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