FRESH BLUEBERRY CHEESECAKE PIE
This is the blueberry cheesecake pie of our dreams. With a flaky, tender crust and sweet gooey blueberry topping, this pie is love at first bite. From get-togethers to a patio party, our cheesecake pie will be the star of any dessert table. Make sure to cut yourself a piece first; it will go fast! You've got what it takes to make our wildly delicious blueberry cream cheese pie unforgettable.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 4h55m
Yield 8
Number Of Ingredients 12
Steps:
- Heat oven to 425°F. Slowly and gently unroll crust. Place crust in ungreased 9-inch pie plate; press firmly against side and bottom. Fold excess crust under and press together to form thick crust edge; flute. Line crust with 10-inch parchment paper or foil circle. Fill bottom of crust to about 1/2 inch deep with metal or ceramic pie beans (use rice or dry beans if you don't have pie beans). Bake 10 minutes.
- Reduce heat to 375°F. Remove parchment paper and beans from crust. Return crust to oven; bake an additional 4 to 6 minutes or until bottom looks dry and is just starting to turn light brown.
- Meanwhile in a large bowl, beat together cream cheese, sour cream, sugar, eggs, and vanilla with electric mixer on medium-high speed just until blended; pour into crust.
- Cover edge of crust with strips of foil to prevent excessive browning. Bake 25 to 30 minutes or until filling is set but center still jiggles slightly when moved. Cool 1 hour at room temperature.
- Meanwhile in 1 1/2 quart saucepan, mix sugar, cornstarch and cinnamon. Stir in water and lemon juice until smooth. Stir in 1 cup blueberries. Heat to boiling over medium heat, stirring constantly. Boil 2 minutes or until thickened and most of the berries have popped. Stir in remaining 1 cup blueberries.
- Spread blueberry mixture over cooled cheesecake. Refrigerate at least 3 hours before serving. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
BLUEBERRY UPSIDE-DOWN CAKE
Make and share this Blueberry Upside-Down Cake recipe from Food.com.
Provided by Celeste
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter in an 8 inch square baking pan.
- Add brown sugar and mix well.
- Pour pie filling over brown sugar.
- Add egg and milk to cake mix according to package directions.
- Pour over pie filling.
- Bake in preheated 350 degree over for 35 minutes or until cake springs back when lightly touched.
- Cool for 5 minutes.
- Turn upside down on plate.
- Serve warm with whipped cream.
Nutrition Facts : Calories 319.6, Fat 7.8, SaturatedFat 2.9, Cholesterol 33.7, Sodium 261, Carbohydrate 59.9, Fiber 1.8, Sugar 44.2, Protein 3
BLUEBERRY UPSIDE-DOWN CAKE
"This cake is a family favorite when blueberries are in season," writes Charlotte Harrison of North Providence, Rhode Island. "It's also delicious served with vanilla ice cream."
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, melt 2 tablespoons butter; stir in brown sugar. Spread into an ungreased 8-in. square baking dish. Arrange blueberries in a single layer over brown sugar mixture; set aside. , In a large bowl, cream remaining butter and sugar until light and fluffy. Beat in egg and vanilla. Combine flour and baking powder; add to creamed mixture alternately with milk, beating well after each addition. Carefully pour over blueberries. , Bake at 350º for 40-45 minutes or until a toothpick inserted in the center comes out clean. Immediately invert onto a serving platter. Cool. Serve with whipped topping if desired.
Nutrition Facts : Calories 292 calories, Fat 10g fat (6g saturated fat), Cholesterol 52mg cholesterol, Sodium 181mg sodium, Carbohydrate 48g carbohydrate (30g sugars, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY CHEESECAKE
Recipe video above. To say this Blueberry Cheesecake is bursting with blueberries is an understatement! Baked to achieve that elusive light-yet-rich creamy cheesecake filling, studded with blueberries inside and smothered in an incredible glossy blueberry sauce topping. It's magnificent!Don't be daunted by the number of steps - they are straightforward, I've just broken it down into managable steps. Cheesecakes are actually less "risky" than cakes because - no worries about not rising, sinking in middle etc.If blueberries are expensive right now but you're absolutely busting to make this, skip the topping and serve with cream instead.
Provided by Nagi
Time 5h
Number Of Ingredients 16
Steps:
- Preheat oven to 160°C/320°F (140°C fan). Place shelf in middle of oven.
- Line inverted base: Get a 20cm/8" springform cake tin. Turn the base UPSIDE DOWN (Note 4), butter lightly then press on a square piece of parchment/baking paper. Then clip into the springform pan - excess paper will stick out, see photos in post and video.
- Line sides: Butter and line the side of the pan.
- Break up biscuits roughly by hand and place in a food processor.
- Blitz until fine crumbs. Add butter, briefly blitz until dispersed and it resembles wet sand.(Note 5)
- Pour into the prepared cake tin. Use a spatula to roughly spread it out over the base and up the walls.
- Use something with a flat base and vertical edges (I use a measuring cup) to press the crumbs up the wall almost to the top of the sides, and flatten the base.
- Cream cheese: Use a stand mixer (with paddle) or handheld beater to beat the cream cheese until just smooth, no longer than 20 seconds on speed 4. (You do not want to aerate cheesecake filling too much as it causes cracks when it bakes)
- Add flour, beat for 5 seconds on speed 4 until just incorporated.
- Add vanilla, sour cream, sugar and lemon zest. Beat until just combined (10 sec max, speed 4).
- Eggs: Add eggs one at a time - beat for 5 seconds on speed 4 in between each. After the last egg, beat as needed until batter is smooth - but stop beating immediately once smooth.
- Blueberries: Stir in blueberries with a rubber spatula. Pour into prepared crust.
- Bake: Bake for 70 minutes. The top should be a bit puffed, very light golden brown, not cracked, and near perfectly flat. It should jiggle slightly when you gently shake the pan, see video at 1 min 23 sec (sets in next step).
- Cool: Cool the cake in the oven with the door open approx 20 cm / 8" for about 2 hours (Note 6), then refrigerate for 4 hours+ in the pan or overnight. Cake will sink and surface should be flat.
- Release: Remove sides of springform pan. Use overhang paper to slide cheesecake off the cake pan base. Then slide the cheesecake off the paper.
- Place 1 cup of blueberries (125g/4oz), vanilla, sugar and lemon juice in a saucepan. Stir then bring to simmer over medium heat. Simmer for 7 minutes until blueberries breakdown.
- Mix cornflour and water, then stir in - it wil thicken quickly.
- Stir in remainig blueberries. Sauce should be syrupy - remove from stove and cool. Will thicken as it cools.
- Once cool, stir. Adjust thickness 1/2 teaspoon of water at a time to make it the perfect "oozing" consistency (see video, Note 7) - be careful, don't make it runny!
- Spoon onto cheesecake so it's completely covered - you'll have maybe 1/2 cup sauce left, good for touch ups. Refrigerate 2 hours+.
- Slice and serve!
Nutrition Facts : Calories 489 kcal, Carbohydrate 55 g, Protein 5 g, Fat 28 g, SaturatedFat 15 g, Cholesterol 114 mg, Sodium 284 mg, Fiber 1 g, Sugar 41 g, ServingSize 1 serving
BLUEBERRY-LEMON UPSIDE-DOWN CAKE
I was young when I married, so I watched my mother-in-law to learn baking. This cake with fresh blueberries is one of her beauties. -Bonnie Roberts, Newaygo, Michigan
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 12 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 350°. In a greased 13x9-in. baking dish, layer blueberries, sugar and marshmallows. Prepare cake mix batter according to package directions, adding lemon zest before mixing batter; pour over marshmallows., Bake 35-40 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before inverting onto a serving plate. Serve warm with whipped topping.
Nutrition Facts : Calories 313 calories, Fat 11g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 279mg sodium, Carbohydrate 53g carbohydrate (34g sugars, Fiber 1g fiber), Protein 4g protein.
BLUEBERRY UPSIDE-DOWN MINI CAKES
A nice way to use up some leftover blueberries.
Provided by Kim
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 56m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Butter six 4-inch ramekins and place in a 9x13-inch baking pan.
- Mix blueberries, lemon zest, and 2 tablespoons white sugar together in a small bowl.
- Microwave 2 tablespoons butter in a microwave-safe bowl until melted, about 30 seconds. Stir in brown sugar. Spread equal amounts into the bottom of each ramekin. Divide the blueberry mixture evenly into the ramekins.
- Beat 1/2 cup butter and 1/2 cup white sugar in a large bowl using an electric mixer until fluffy. Add eggs 1 at a time, mixing after each addition. Mix in lemon juice and vanilla extract. Add flour, baking powder, ginger, and salt; stir until combined. Mix in milk. Spoon batter into the ramekins over the blueberry mixture.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 25 to 35 minutes.
- Let cool in the ramekins for 5 minutes. Run a knife around the edges of the cakes; invert onto a plate.
Nutrition Facts : Calories 404.3 calories, Carbohydrate 48.8 g, Cholesterol 114.5 mg, Fat 21.6 g, Fiber 1.6 g, Protein 5.9 g, SaturatedFat 13 g, Sodium 204.8 mg, Sugar 26.5 g
BLUEBERRY CHEESECAKE
This is so easy to make & is very addictive! My husband wants this for his birthday each year instead of cake! Just be sure to use quality products. NOT off brand! You'll be glad you spent the extra money & 'went the extra mile'! ENJOY!
Provided by CYNTHIA DICKEY
Categories Pies
Time 2h30m
Number Of Ingredients 6
Steps:
- 1. Take clear plastic from crust & set aside. You will need this for the lid later. Leave foil edge up all way around. Let cream cheese stand til softened enough to mix. When softened, beat cream cheese with sweetened condensed milk til smooth & silky. Add lemon juice & mix well. Add vanilla. Mix well. Pour into prepared crust. Let chill in fridge for at least 2~4 hours, or til set. SPOON pie filling evenly over pie, being sure to seal edges so no cream cheese filling is showing. Place plastic 'lid' from crust(that you've removed) on top of pie to make it a 'domed' lid. Seal the foil edges securely around lid. Place back in fridge for 30 minutes or so, until pie filling is chilled. Carefully remove lid, cut, serve & ENJOY! *I like to buy the '2 extra servings' size crust & it takes 2 cans of pie filling if you choose to do this. If not, you may want 2 cans of pie filling anyway.*
LEMON BLUEBERRY UPSIDE-DOWN CAKE
Light and simple lemon blueberry cake with a twist on the traditional upside-down cake.
Provided by Hurricane
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 1h10m
Yield 8
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Rub 2 tablespoons butter over the bottom and sides of an 8-inch round cake pan.
- Whisk 1/2 cup sugar, cinnamon, and allspice together in a small bowl. Sprinkle evenly over the bottom and sides of the cake pan. Arrange blueberries evenly over the bottom.
- Combine remaining butter and sugar in a large bowl. Beat with an electric mixer until light and fluffy. Add egg and vanilla extract; beat well. Beat in lemon juice and zest on low speed.
- Mix flour, baking powder, and salt together in another bowl. Add to the butter mixture in 3 batches, alternating with milk, beating on low speed after each addition until batter is well combined.
- Spoon batter smoothly and evenly over the blueberries in the pan. Place pan on a baking sheet.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 35 minutes. Let cool completely on a wire rack, about 20 minutes. Run a knife around the edge of the cake and invert onto a rimmed platter or serving dish.
Nutrition Facts : Calories 317.2 calories, Carbohydrate 49.1 g, Cholesterol 55 mg, Fat 12.8 g, Fiber 2.5 g, Protein 3.9 g, SaturatedFat 7.7 g, Sodium 182.1 mg, Sugar 30.1 g
BLUEBERRY UPSIDE DOWN DESSERT
Turn a simple yellow cake into a terrific dessert with blueberries and a handful of other ingredients. It's great for company too.-Nancy Kramer, Newmanstown, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 12-15 servings.
Number Of Ingredients 5
Steps:
- Coat the bottom of a 13x9-in. baking dish with butter; sprinkle with sugar and blueberries. Prepare cake batter according to package directions; spread over blueberries. , Bake at 350° for 40-45 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes on a wire rack. Invert onto a serving plate. Serve warm with whipped cream.
Nutrition Facts :
BLUEBERRY UPSIDE-DOWN CAKE
A lemony cake is baked over scrumptious blueberries in a springform pan. Invert the cake so that the blueberries are on top! Serve warm with fresh whipped cream.
Provided by Janet C Belanger
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 1h50m
Yield 12
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9 inch springform pan. In a medium bowl, combine blueberries, 1/2 cup sugar, 2 tablespoons flour and 2 tablespoons grated lemon zest. Toss to coat berries, then pour into the prepared pan.
- In a large bowl, cream together the butter and 1 cup sugar until light and fluffy. Beat in the eggs one at a time, then stir in the almond extract and 1 tablespoon grated lemon zest. Stir together 2 cups flour and the baking powder. Beat into butter mixture alternately with the milk, mixing just until incorporated. Pour batter over the berries in the pan.
- Bake in the preheated oven for 60 to 70 minutes, or until a toothpick inserted into the center of the cake comes out clean. Place serving plate over the top of the pan and carefully invert cake and plate together, so that the berries end up on top. Carefully unlock the buckle on the side of the pan and remove. Sprinkle toasted almonds on top of cake and serve warm.
Nutrition Facts : Calories 312.8 calories, Carbohydrate 47.6 g, Cholesterol 68.1 mg, Fat 11.8 g, Fiber 1.9 g, Protein 5.6 g, SaturatedFat 5.7 g, Sodium 198.9 mg, Sugar 28.5 g
BLUEBERRY UPSIDE-DOWN CAKE
For a fluffy cake, it's important to use milk that's at room temperature -- it keeps the butter from curdling.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees. Butter a 1-quart, 5 1/2-inch-diameter souffle dish. Pour 2 tablespoons melted butter into the souffle dish. Sprinkle 3 tablespoons brown sugar over butter. Scatter 1 cup blueberries over sugar. Set aside.
- In a medium bowl, whisk together flour, baking powder, and salt. In another medium bowl, whisk together remaining 2 tablespoons butter, remaining 1/3 cup brown sugar, and the egg. Whisk the milk into the egg mixture. Add flour mixture; whisk until batter is smooth.
- Pour half the batter into souffle dish. Sprinkle remaining 1/2 cup blueberries over batter. Spread remaining batter over blueberries. Bake until a cake tester inserted in the middle of the cake comes out clean of batter, about 45 minutes. Immediately unmold cake, inverting it onto a serving dish. Serve warm with whipped cream if desired.
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BLUEBERRY CHEESECAKE PIE - RECIPES FOR HOLIDAYS
From recipesforholidays.com
4.4/5 (72)Calories 626 per servingCategory Desserts
- In a medium bowl, combine the crust ingredients. Use clean hands to press into a 9-inch pie plate; place into the freezer for about 30 minutes, or until firm.
- Preheat the oven to 325 degrees F. In a large bowl, use an electric mixer to combine the cream cheese with the sugar, eggs, lemon zest, vanilla and salt until the mixture is smooth. Stir in the frozen blueberries. Scrape the filling into the frozen pie crust. Bake until set, 35 to 40 minutes; let cool.
BLUEBERRY CHEESECAKE PIE RECIPE - BROWN EYED BAKER
From browneyedbaker.com
4.5/5 (15)Total Time 1 hr 5 minsCategory DessertCalories 357 per serving
- Make the Crust: Preheat oven to 350 degrees F. In a bowl, whisk together the graham cracker crumbs, brown sugar, cinnamon and salt. Drizzle in the melted butter and toss together with a fork until all of the crumbs are evenly moistened. Press into a 9-inch pie plate. Bake for 8 minutes. Place on a wire rack and cool completely. Reduce oven temperature to 325 degrees F.
- Make the Cheesecake Filling: Using an electric mixer, beat the cream cheese and sugar on medium speed until light and fluffy, about 2 minutes. Add the eggs, lemon juice and vanilla extract, and beat on medium-low speed until smooth and creamy and no lumps remain. Pour the filling into the prepared crust and bake for 25 minutes, or until set (the top shouldn't be browned at all). Place on a wire rack and allow to cool to room temperature, then refrigerate for at least 1 hour.
- Make the Blueberry Topping: Combine the blueberries, ½ cup water and sugar in a medium saucepan over medium-high heat. Bring to a boil, then cover, reduce the heat to medium-low and simmer for 5 minutes, stirring once. Uncover, stir in the cornstarch mixture, increase the temperature to medium and bring to a boil. Boil, stirring constantly, for 1 minute. Remove from heat and let cool to room temperature. Spoon topping over chilled cheesecake pie. Refrigerate for at least 1 hour before serving. Cover and refrigerate leftovers for up to 5 days.
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