Blueberry Lemon Shooters

bc-ic-57-blueberry-lemon-shooters-266x400

Ingredients

  • Pound cake crumbs: 1-½ cups
  • Prepared lemon curd: 1-½ cups
  • Frozen blueberries: 1-½ cups
  • Whipped cream: 1 cup

Instructions

  1. Into 2 shot glasses (each about 2-½ ounces), layer half of the cake crumbs, the lemon curd and the blueberries
  2. Top with a swirl of whipped cream
  3. Refrigerate until ready to serve

Number of servings (yield): 12

Source: http://www.blueberrycouncil.org/blueberry-recipes/blueberry-lemon-shooters/

 

 

Blueberry Cheese Tart

blueberry-cheese-tart-266x400

Ingredients

  • 1 (9-inch) frozen pie crust, thawed
  • 1 container (8-ounce) or 1 cup mascarpone cheese or 1 package (8-ounce) cream cheese, softened
  • 5 tablespoons lemon curd*, divided (purchased or homemade from recipe below)
  • 2 cups fresh/frozen blueberries

Instructions

  1. Preheat oven to 375°F
  2. Press the pie crust into a 9-inch tart pan with removable bottom, or leave in the original aluminum pie tin
  3. With the tines of a fork, pierce the bottom and sides
  4. Bake until lightly browned, about 10 minutes
  5. Refrigerate until cool, about 10 minutes
  6. In a small bowl, stir together cheese and 3 tablespoons of the lemon curd until smooth (If mixture is too thick to spread, stir in a small amount of milk)
  7. Spread mixture in the bottom of the cooled tart shell
  8. In a medium-size bowl, gently stir the blueberries and the remaining 2 tablespoons lemon curd until thoroughly combined
  9. Spoon the blueberries evenly over the mascarpone layer
  10. Cover and chill 2 hours
  11. To serve, remove the sides of the tart pan if used
  12. Cut into wedges

Quick notes

Per portion: 258 calories, 22 g carbohydrate, 19 g total fat, 8.9 g saturated fat

* Lemon curd can be found in the jam and jelly section of the supermarket

Number of servings (yield): 8

Source: http://www.blueberrycouncil.org/blueberry-recipes/blueberry-cheese-tart/

 

 

Blueberry Upside Down Cake

blueberry-upside-cake-300x199

Ingredients

  • 2 cups frozen blueberries, not thawed
  • ¼ cup sugar
  • 1 teaspoon cornstarch
  • 1 package (6
  • 5 or 7 ounces) muffin mix, any flavor
  • 1 egg, lightly beaten
  • 13 cup low-fat milk
  • 1 container (6 ounces) fat-free blueberry yogurt

Instructions

  1. Preheat oven to 350ºF
  2. Spray an 8-inch round baking pan with vegetable cooking spray
  3. Set aside
  4. Rinse blueberries with cold water and pat dry with paper towels
  5. In a medium bowl, stir sugar with cornstarch
  6. Add blueberries, toss to coat well
  7. Spread blueberries in the prepared pan
  8. In a medium bowl, blend muffin mix, egg and milk until batter is slightly lumpy (do not over mix)
  9. Gently spread batter over berries
  10. Bake until center springs back when gently pressed, 25 to 30 minutes
  11. Cool 5 minutes in pan
  12. Invert onto a cake plate
  13. Serve cake wedges with yogurt

Quick notes

Per serving: 230 calories; 41 g carbohydrate; 5 g total fat

Number of servings (yield): 6

Source: http://www.blueberrycouncil.org/blueberry-recipes/blueberry-upside-down-cake/

 

 

Individual Blueberry Trifle

bc-52-individual-blueberry-trifle-269x400

Ingredients

  • 2 cups fresh/frozen blueberries, divided
  • 4 tablespoons sugar, divided
  • 1-½ teaspoons cornstarch
  • 1 container (about 6 ounces) nonfat vanilla yogurt
  • 4 ounces neufchatel cheese (reduced fat cream cheese) at room temperature
  • 2 tablespoons sweet sherry or orange juice (optional
  • 2-½ cups pound cake in ½ inch cubes
  • (half of 10 to 11 ounce package)

Instructions

  1. In small saucepan, stir together ½ cup of the blueberries, 2 tablespoons of the sugar, the cornstarch, and ¾ cup water
  2. Bring to a boil
  3. Cook and stir until sauce is clear and thickened and berries pop, about 5 minutes
  4. Cool
  5. Add 1 cup of the blueberries
  6. Meanwhile, in small bowl, combine yogurt, neufchatel cheese, and remaining 2 tablespoons sugar until smooth
  7. Stir in sherry
  8. To serve in individual 6 to 8 ounce glasses: Spoon about ½ cup of the cake cubes into the bottom of each glass
  9. Top with heaping tablespoon of the blueberry sauce and about 2 tablespoons of the yogurt mixture
  10. Repeat
  11. Garnish each glass using remaining ½ cup blueberries
  12. Cover and refrigerate for at least 1 hour
  13. Alternatively, serve Blueberry Trifle in 1 quart glass bowl by arranging in layers, half of the cake cubes topped with half of the blueberry sauce and yogurt mixture
  14. Repeat
  15. Garnish with remaining ½ cup blueberries
  16. Cover and refrigerate for about 2 hours

Number of servings (yield): 6

Source: http://www.blueberrycouncil.org/blueberry-recipes/individual-blueberry-trifle/

 

 

Blueberry Polenta Cake

bc-ic-26-blueberry-polenta-cake-267x400

Ingredients

  • Cake flour: 1 cup (or 1 cup minus 2 tablespoons all-purpose four)
  • Yellow cornmeal: ¾ cup
  • Baking powder: 1 teaspoon
  • Salt: ¼ teaspoon
  • Granulated sugar: ¾ cup
  • Vegetable oil: ½ cup
  • Large egg: 1
  • Plain low-fat yogurt: 13 cup
  • Lemon juice: 2 tablespoons
  • Grated lemon rind, packed: ¼ teaspoon
  • Fresh or frozen blueberries: 1 package (4
  • 4 ounces)
  • Confectioners’ sugar, optional: 1 tablespoon
  • Blueberry Compote, optional: (recipe below)

Instructions

  1. Preheat oven to 350°F
  2. With parchment or wax paper, line the bottom of a 9-inch cake pan and spray well with cooking spray
  3. In a small bowl, stir together flour, cornmeal, baking powder, and salt
  4. In a large mixing bowl, whisk together the granulated sugar, oil, egg, yogurt, lemon juice and rind
  5. Fold in flour mixture until just combined, then fold in blueberries
  6. Transfer to prepared pan
  7. Bake until cake springs back when gently pressed in the center, about 35 minutes
  8. Cool pan on a wire rack for 10 minutes
  9. With a knife, loosen edges before inverting cake onto a cake plate to cool to room temperature
  10. Just before serving, sift confectioners’ sugar over the top or serve with Blueberry Compote, if desired

Blueberry Compote Instructions

  1. In a small pan, combine 2 cups fresh or frozen blueberries and ¼ cup maple syrup
  2. Over high heat, bring to a boil
  3. Reduce heat to low and simmer just until the first berry pops, 1 to 2 minutes
  4. In a cup, combine 2 tablespoons water and 2 teaspoons cornstarch
  5. Stir mixture into blueberries
  6. Cook and stir until thickened
  7. Remove from heat and stir in 1 teaspoon lemon juice or 1 teaspoon vanilla

Quick notes

Blueberry Compote Yield: 8 portions, about 3 tablespoons each
Blueberry Polenta Cake Per portion: 314 calories, 42 g carbohydrate, 15 g total fat
Blueberry Compote Per portion: 49 calories, 12 g carbohydrate, 0 g total fat

Number of servings (yield): 8

Source: http://www.blueberrycouncil.org/blueberry-recipes/blueberry-polenta-cake/