FRESH BLUEBERRIES WITH LEMON CREAM
A truly delicious dessert that you won't feel guilty about eating! Any fresh fruit tastes great with this cream. You can even change up the flavor of the cream by using different flavored yogurts or zests.
Provided by SpringShoot
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Using a fork, break up cream cheese in a medium bowl.
- Add yogurt to the bowl along with honey.
- Using an electric mixer, beat at high speed until light and creamy.
- Stir in lemon zest.
- Layer the lemon cream and blueberries in dessert dishes or wineglasses.
- If not serving immediately, cover and refrigerate for up to 8 hours.
Nutrition Facts : Calories 143.9, Fat 5.2, SaturatedFat 3, Cholesterol 17.6, Sodium 164.4, Carbohydrate 20.9, Fiber 1.9, Sugar 16.8, Protein 5.1
BLUEBERRY CAKE WITH LEMON-MASCARPONE CREAM
Provided by Valerie Bertinelli
Categories dessert
Time 1h35m
Yield 6 servings
Number Of Ingredients 17
Steps:
- For the blueberry cake: Preheat the oven to 350 degrees F. Lightly butter a 9-inch springform pan and dust with flour.
- Whisk 1 cup of the flour with the baking powder and salt in a medium bowl; set aside.
- Combine the butter and sugar in a large bowl and beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating until well combined. Beat in the vanilla. Reduce the mixer speed to low and slowly add the flour mixture, beating until smooth. Spoon the batter into the prepared pan and smooth with an offset spatula. In a bowl, combine the berries with the remaining 1 teaspoon flour and the lemon juice, lemon zest and cinnamon; spoon over the batter.
- Bake until golden and a toothpick inserted into the center comes out clean, about 50 minutes. Remove from oven and let cool in the pan for 10 minutes. Carefully slide a thin knife around the edges of the cake to release it from the pan. Transfer the cake to a platter, berry-side up, and dust lightly with confectioners' sugar.
- For the lemon-mascarpone cream: In a medium bowl, whisk together the mascarpone and whipping cream until just combined. With a rubber spatula, fold in the honey, lemon zest and vanilla seeds.
- To serve, spoon a dollop of the lemon-mascarpone cream on top of a slice of blueberry cake. (Refrigerate leftover cream in an airtight container for up to 2 days.)
MINTED BLUEBERRIES WITH LEMON CREAM
Categories Milk/Cream Mixer Dessert Quick & Easy Low Sodium Blueberry Lemon Mint Summer Chill Simmer Gourmet Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 2
Number Of Ingredients 6
Steps:
- In a very small saucepan simmer water and 1 tablespoon sugar until sugar is dissolved, about 1 minute, and in a small bowl toss with blueberries and mint. Chill blueberry mixture, covered, 15 minutes, or until cold. Divide blueberries between 2 Martini glasses.
- In a chilled bowl with an electric mixer beat cream with remaining tablespoon sugar until it just holds stiff peaks and fold in zest. Top blueberries with lemon cream.
LEMON-BLUEBERRY CUPCAKES WITH BLUEBERRY-LEMON BUTTERCREAM FROSTING
Zesty and bright, these cupcakes are sure to wow! A vibrant frosting (flavored with a quick homemade jam) sits atop a lemony, moist cupcake studded with colorful berries. Using frozen blueberries makes these cupcakes accessible any time of year, too!
Provided by Kim
Categories Lemon Cupcakes
Time 4h25m
Yield 18
Number Of Ingredients 21
Steps:
- Combine frozen blueberries, sugar, and lemon juice for jam in a small pot over medium heat; bring to a simmer. Cook, stirring occasionally, until mixture has reduced and thickened, about 12 minutes. Remove from the heat.
- Pour mixture through a fine mesh sieve, pressing solids to extract as much jam as possible; you should have approximately 1/4 cup. Discard any solids and refrigerate jam until completely cool, at least 30 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
- Whisk flour, baking powder, and salt for cupcakes together in a small bowl.
- Cream sugar and butter together in a large bowl until light and fluffy. Mix in lemon juice, lemon zest, and vanilla until combined. Add flour mixture in 2 batches, alternating with buttermilk, beating batter just until combined after each addition; batter will be somewhat thick.
- Place frozen blueberries in a small bowl and toss with flour until coated. Add to the batter and fold to incorporate. Spoon batter into the prepared muffin cups, filling each one 3/4 full.
- Bake in the preheated oven for 20 minutes. Check to see if a toothpick inserted into the centers comes out clean, and continue to bake, if needed, for 4 to 8 more minutes. Cool in the pans for 5 minutes before removing to a wire rack to cool completely, about 20 minutes more.
- While the cupcakes are cooling, remove blueberry jam from the refrigerator. Measure out 1/4 cup for the frosting and reserve any extra for another use.
- Beat butter for frosting in a large bowl until creamy and smooth. Add 1 cup powdered sugar, lemon zest, lemon juice, and salt; beat until thoroughly combined. Add 1/4 cup blueberry jam and mix until combined. Add 1 cup powdered sugar and mix until smooth. Repeat with remaining 1 1/2 cups powdered sugar. Add heavy cream and beat until frosting is smooth and fluffy, 1 to 2 minutes more.
- Frost cooled cupcakes.
Nutrition Facts : Calories 344.7 calories, Carbohydrate 48.8 g, Cholesterol 62.5 mg, Fat 16.5 g, Fiber 1.1 g, Protein 2.3 g, SaturatedFat 10.1 g, Sodium 132.7 mg
BLUEBERRRIES WITH LEMON CREAM
Blending vanilla yogurt and reduced-fat cream cheese creates a topping that is as virtuous as it is delicious. Any fresh berry would be lovely in this recipe. The recipe is courtesy Eating Well.
Provided by Barb G.
Categories Dessert
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Using a fork, break up cream cheese in a medium bowl;Add yogurt and honey to cream cheese.
- Using an electric mixer, beat at high speed until creamy, add lemon zest.
- Layer lemon cream and blueberries in dessert dishes or wine glasses.
- NOTE: This can be made ahead; the dessert will keep, covered, in the refrigerator for up to 8 hours.
Nutrition Facts : Calories 159.8, Fat 7.5, SaturatedFat 4.6, Cholesterol 23.8, Sodium 144.3, Carbohydrate 19.3, Fiber 1.9, Sugar 15, Protein 5.7
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BLUEBERRIES WITH LEMON CREAM RECIPE - WEBMD
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- Using a fork, break up cream cheese in a medium bowl. Drain off any liquid from the yogurt; add yogurt to the bowl along with honey. Using an electric mixer, beat at high speed until light and creamy. Stir in lemon zest.
- Layer the lemon cream and blueberries in dessert dishes or wineglasses. If not serving immediately, cover and refrigerate for up to 8 hours.
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