MIXED BERRY FRUIT CUPS
Steps:
- Wash and prep all of the fruit, and make sure all the berries are fairly dry.
- Stem and slice the strawberries.
- In a large bowl, mix together the strawberries, blueberries, blackberries, and red raspberries.
- Stir the lemon juice and sugar into the berries.
- Add the berry mix to small plastic cups and serve immediately. They're especially delicious topped off with a dollop of whipped cream.
Nutrition Facts : ServingSize 1 g, Calories 93 kcal, Carbohydrate 23 g, Protein 2 g, Fat 1 g, Sodium 2 mg, Fiber 6 g, Sugar 14 g, UnsaturatedFat 1 g
BLUEBERRY CAKE CUPS
For tasty serving of cake just for two, serve these yummy desserts. It is a great cake utilizing summer blueberries.-Suzanne McKinley, Lyons, Georgia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 servings.
Number Of Ingredients 7
Steps:
- In a small bowl, combine the flour, sugar, baking powder and salt. Stir in milk and butter just until moistened. , Divide half of the berries between two greased 10-oz. custard cups. Top with batter and remaining berries. Bake at 375° for 25-30 minutes or until golden brown. Serve warm.
Nutrition Facts : Calories 264 calories, Fat 7g fat (4g saturated fat), Cholesterol 19mg cholesterol, Sodium 247mg sodium, Carbohydrate 49g carbohydrate (33g sugars, Fiber 2g fiber), Protein 3g protein.
24 BEST BLUEBERRY DESSERT RECIPE COLLECTION
These delicious blueberry desserts can't be beat! From crumb cake, to cobbler, to whoopie pies, you'll make these 24 blueberry treats again and again.
Provided by insanelygood
Categories Desserts Recipe Roundup
Number Of Ingredients 24
Steps:
- Select your favorite recipe.
- Organize all the required ingredients.
- Prep a delicious dessert the whole family will love!
Nutrition Facts :
RED, WHITE, AND BLUE FRUIT CUPS
Provided by Rachael Ray : Food Network
Categories dessert
Time 10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Slice strawberries and combine in a bowl with blue and/or blackberries. Sprinkle berries with two teaspoons sugar. Whip cream until soft peaks form and sweeten with remaining sugar. Serve berries in small cups with generous spoonfuls of fresh whipped cream.
MINI SHORTCAKE CUPS
Mini Shortcake Cups are perfect for Memorial Day, 4th of July or just any time. These adorable little fruit and cake cups are just the right size.
Provided by Amanda Formaro
Categories Desserts
Time 10m
Number Of Ingredients 4
Steps:
- Line bottom of plastic cups with cubed angel food cake
- Add a layer of chopped strawberries
- Add a layer of blueberries
- Add a generous dollop of whipped cream
- Garnish with sliced strawberry
Nutrition Facts : ServingSize 1 mini cup, Calories 59 kcal, Carbohydrate 10 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Cholesterol 5 mg, Sodium 64 mg, Sugar 5 g
BLUEBERRY CHEESECAKE FILO CUPS
Provided by Food Network
Categories dessert
Time 55m
Yield 15 mini cheesecakes
Number Of Ingredients 7
Steps:
- Combine the blueberries, granulated sugar and cinnamon in a small saucepan. Cook over medium-high heat until the berries start to break down and the liquid becomes syrupy, about 10 minutes. Remove from the heat and let cool to room temperature, 25 to 30 minutes.
- Whisk together the mascarpone, powdered sugar and lemon zest and juice in a medium bowl.
- Spoon or pipe dollops of the mascarpone mixture into the phyllo shells, leaving room for the blueberry compote, then top with the blueberry compote. Freshly grate lemon zest on top to garnish and dust with powdered sugar just before serving.
GRAMMY'S BLUEBERRY CUPCAKES
This is my grammy's recipe for blueberry cupcakes. Serve with a warm vanilla sauce.
Provided by KFREESE
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h15m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners.
- Sift flour, baking powder, and salt together in a bowl.
- Cream sugar and butter in a large bowl with an electric mixer. Add eggs, one at a time, beating well after each addition. Add flour mixture in 2 batches, alternating with milk, beating batter briefly after each addition.
- Crush 1/2 of the blueberries with a fork in a small bowl; mix into the batter. Gently fold remaining blueberries into the batter and fill the prepared muffin cups 3/4 full.
- Stir sugar and cinnamon for topping together in a small bowl; sprinkle over cupcakes.
- Bake in the preheated oven until tops spring back when lightly pressed, about 30 minutes. Cool in the tin for 30 minutes. Transfer to a wire rack to cool completely.
Nutrition Facts : Calories 241.4 calories, Carbohydrate 41.7 g, Cholesterol 47.1 mg, Fat 7.1 g, Fiber 1.2 g, Protein 3.8 g, SaturatedFat 4.1 g, Sodium 174.6 mg, Sugar 24.6 g
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4.8/5 (9)Estimated Reading Time 4 minsCategory BreakfastTotal Time 35 mins
- Preheat oven to 350°F. Spray a 12-count muffin pan very well with non-stick cooking spray and set aside.
- In a separate bowl, mix together the milk, eggs, honey, brown sugar, and vanilla extract until fully combined. Add the dry ingredients to the wet ingredients and mix until well combined (the mixture will be a little wet, this is okay).
- Using a scoop or large spoon, evenly distribute the mixture between all 12 cavities in the muffin pan. Make sure to get an even amount of the oats and liquid in each cup. Evenly distribute the blueberries between all of the oatmeal cups and gently press them into the top (or you can mix them in with the mixture instead).
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