Indulge in Blueberry Dessert Delights: 10 Mouthwatering Recipes for Your Sweet Tooth
Introduction
Blueberries, often referred to as nature’s candy, are not only packed with antioxidants and beneficial nutrients but also add a delightful taste to any dessert. The rich, juicy fruit is the perfect ingredient for satisfying your sweet tooth while staying mindful of health. In this article, we have curated 10 delectable blueberry dessert recipes that you can try in your own kitchen and share with loved ones.
Blueberry Cheesecake Parfaits
Ingredients (Makes 4 Servings):
– 8 oz. cream cheese, softened
– 1/3 cup granulated sugar
– 1 teaspoon vanilla extract
– 1 1/2 cups fresh blueberries, divided
– 1 1/2 cups graham cracker crumbs (about 9 whole crackers)
– 6 tablespoons unsalted butter, melted
– 3/4 cup heavy cream
Instructions:
1. In a large bowl, combine cream cheese, sugar, and vanilla extract until smooth. Set aside.
2. Divide blueberries into two equal portions – one for the cheesecake layer and the other for garnish later.
3. Mix graham cracker crumbs with melted butter in another bowl. Press this mixture evenly on the bottom of 4 small glass jars or cups.
4. Place about 1 to 2 tablespoons of cream cheese mixture over the graham cracker base, then add a layer of blueberries. Repeat these steps until all ingredients are used up.
5. In a separate bowl, whip heavy cream until stiff peaks form. Top each parfait with this whipped cream and some fresh blueberries for garnish.
Blueberry Pistachio Cake Roll
Ingredients (Serves 8):
– For the cake:
– 3/4 cup all-purpose flour
– 1 teaspoon baking powder
– 1/4 teaspoon salt
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1/2 teaspoon vanilla extract
– For the filling:
– 2 cups fresh blueberries, divided
– 3 tablespoons water
– 1/2 cup granulated sugar
– 2 tablespoons cornstarch
– 1 cup shelled pistachios, roughly chopped
Instructions:
1. Preheat oven to 375°F (190°C). Line a 9 x 13-inch baking sheet with parchment paper, leaving an overhang on all sides. Grease the paper with nonstick cooking spray.
2. Combine flour, baking powder, and salt in a bowl. Set aside.
3. In another bowl, beat butter and sugar until creamy and well-combined. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
4. Gradually add the flour mixture to the egg mixture, stirring until just combined. Spread batter evenly into prepared baking sheet. Bake for 12 to 15 minutes or until the center springs back when touched lightly.
5. While the cake is baking, make the filling: in a saucepan, cook blueberries and water until softened. Add sugar and cornstarch. Stir continuously over medium heat until it thickens into a jam-like consistency. Allow to cool slightly before stirring in chopped pistachios.
6. Once the cake has cooled enough to handle, carefully lift from its pan using the parchment paper overhang. Place a clean dish towel on top of the cake and flip it over so the cake is now on the towel with the parchment paper side up. Peel off the parchment paper and spread the blueberry filling evenly across the entire cake, leaving about 1-inch space at the edge.
7. Carefully roll the cake by folding one end of the towel over the filling towards the other end. Place it on a serving dish seam side down. Refrigerate for at least 2 hours before slicing and serving.
Blueberry Crumble Tart
Ingredients (Serves 6):
– For the tart shell:
– 1 cup all-purpose flour
– 1/4 cup granulated sugar
– 1/2 teaspoon salt
– 1 stick unsalted butter, cold and cubed
– 3 tablespoons ice water
– For the blueberry filling:
– 3 cups fresh blueberries, divided
– 1/4 cup granulated sugar
– 2 tablespoons cornstarch
– 1 tablespoon freshly squeezed lemon juice
– For the crumble topping:
– 1/2 cup all-purpose flour
– 1/2 cup granulated sugar
– 6 tablespoons unsalted butter, cold and cubed
– 1 teaspoon ground cinnamon
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a food processor or by hand, combine flour, sugar, and salt for the tart shell. Add cubed butter and pulse until the mixture resembles coarse crumbs. Gradually add ice water, continuing to pulse just until the dough holds together. Gently shape the dough into a flat disc, wrap in plastic wrap, and chill for 30 minutes before rolling out and pressing it into an 11-inch tart pan with removable bottom. Prick the base of the tart shell all over with a fork to prevent puffing during baking. Bake for 20 minutes or until golden brown and set aside to cool.
3. For the blueberry filling, combine 2 cups of blueberries, sugar, cornstarch, and lemon juice in a medium saucepan. Cook over medium heat until the mixture thickens and bubbles. Set aside to cool slightly. Add remaining blueberries and mix gently. Spread this blueberry mixture into the baked tart shell.
4. To make the crumble topping, combine flour, sugar, butter, and cinnamon in a food processor or by hand until the mixture forms coarse crumbs. Sprinkle over the blueberry filling in an even layer. Bake for another 30 to 40 minutes or until the top is golden brown. Cool on a wire rack before serving.
Blueberry-Raspberry Pie Bars
Ingredients (Makes 16 Servings):
– For the crust and topping:
– 2 cups all-purpose flour, divided
– 1 cup rolled oats
– 1/4 teaspoon salt
– 3/4 cup unsalted butter, softened and divided
– 1 cup light brown sugar, firmly packed
– For the filling:
– 1 1/2 cups fresh blueberries
– 1 1/2 cups fresh raspberries
– 1/2 cup granulated sugar
– 3 tablespoons cornstarch
Instructions:
1. Preheat oven to 350°F (175°C). Grease a 9 x 13-inch baking dish and set aside.
2. In a large bowl, combine 1 1/2 cups flour, oats, and salt for the crust and topping. Cut in 1/2 cup butter until it resembles coarse crumbs. Press half of this mixture into the bottom of the prepared baking dish to form a crust layer.
3. For the filling, combine blueberries, raspberries, granulated sugar, cornstarch, and remaining 1/2 cup flour in a large bowl. Gently mix until well combined. Pour this mixture over the crust layer.
4. In another bowl, mix remaining brown sugar with the remaining 1/4 cup of softened butter until it forms a crumbly mixture. Sprinkle this over the berry filling.
5. Bake for 30 to 40 minutes or until the top is golden and the filling is bubbly. Cool on a wire rack before cutting into squares and serving.
Blueberry and Lemon Cream Puffs
Ingredients (Makes 12 Servings):
– For the choux pastry:
– 1 cup all-purpose flour
– 1/4 teaspoon salt
– 1 cup water
– 6 tablespoons unsalted butter, cut into cubes
– 1 teaspoon granulated sugar
– 3 large eggs
– For the filling:
– 1 1/2 cups fresh blueberries
– Zest and juice of one lemon
– 1 cup heavy cream
– 3 tablespoons powdered sugar
Instructions:
1. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper and set aside.
2. In a medium saucepan, combine flour, salt, water, butter, and granulated sugar over high heat until it comes to a boil while stirring continuously. Reduce heat and keep stirring until the dough forms into a ball and pulls away from the sides of the pan. Transfer the dough to a large bowl and let cool for about 5 minutes.
3. Add eggs, one at a time, beating well after each addition. Continue mixing until the batter is smooth and glossy. Scoop this batter into a piping bag fitted with a large round tip (or use a resealable plastic bag with a corner snipped off). Pipe 12 mounds of dough, about 1-inch apart, on prepared baking sheets.
4. Bake the puffs for 30 to 35 minutes or until they are golden brown and have risen. Pierce each pastry with a sharp knife to release steam and let them cool on a wire rack completely.
5. To prepare the filling, combine blueberries, lemon zest, and juice in a small saucepan over medium heat until it becomes softened. In another bowl, whip heavy cream with powdered sugar until stiff peaks form. Gently fold in the berry mixture. Use a piping bag to fill each choux pastry with the creamy blueberry filling just before serving.
Blueberry Icebox Cake
Ingredients (Serves 8):
– For the cake layers:
– 1/2 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 1/2 cups all-purpose flour
– 1 1/2 teaspoons baking powder
– 1/4 teaspoon salt
– 1 cup fresh blueberries, divided
– For the whipped cream:
– 2 cups heavy cream
– 3 tablespoons granulated sugar
– 1 teaspoon vanilla extract
Instructions:
1. Preheat oven to 350°F (175°C). Grease and line a 9 x 13-inch baking pan with parchment paper, leaving an overhang on all sides for easy removal later.
2. In a large bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Mix in vanilla extract.
3. In another bowl, whisk together flour, baking powder, and salt. Gradually add this mixture to the wet ingredients, stirring just until combined. Spread the batter evenly into the prepared pan. Bake for 25 to 30 minutes or until a toothpick inserted comes out clean. Set aside to cool completely.
4. While the cake is cooling, prepare the blueberry whipped cream: in a large bowl, beat heavy cream until soft peaks form. Gradually add granulated sugar and vanilla extract, continuing to beat until stiff peaks are formed. Gently fold in half of the blueberries.
5. Spread the remaining blueberries evenly on top of the cooled cake layer. Use an offset spatula or a knife to spread the whipped cream mixture over the berries, making sure it covers the entire surface. Refrigerate for at least 4 hours or overnight before cutting into squares and serving.
Blueberry Yogurt Panna Cotta
Ingredients (Serves 8):
– For the panna cotta:
– 1 cup full-fat Greek yogurt
– 3/4 cup whole milk
– 2 cups heavy cream
– 1/2 cup granulated sugar
– 3 teaspoons gelatin powder, dissolved in 2 tablespoons cold water
– 2 cups fresh blueberries, divided
– For the topping:
– 1/2 cup heavy cream
– 1/4 cup confectioners’ sugar
– 1 teaspoon vanilla extract
Instructions:
1. In a large saucepan, combine yogurt, milk, heavy cream, granulated sugar, and dissolved gelatin mixture. Cook over medium heat until the sugar has completely dissolved while stirring occasionally to prevent sticking. Remove from heat and set aside for 5 minutes to cool slightly.
2. Divide blueberries evenly among 8 individual serving cups or ramekins. Pour the prepared panna cotta mixture on top of the berries, dividing it equally between all containers. Refrigerate until completely set, at least 3 hours or overnight.
3. To prepare the topping, whip heavy cream, confectioners’ sugar, and vanilla extract together until stiff peaks form. Spread this mixture over the chilled panna cotta just before serving and top with remaining blueberries.
Conclusion:
These 10 delectable blueberry dessert recipes offer a range of indulgent treats for anyone looking to satisfy their sweet tooth while enjoying the benefits of fresh, antioxidant-rich blueberries. From cheesecake parfaits and tartlets to crumble bars and icebox cakes, there’s sure to be a dish that appeals to your taste buds and leaves you eager for more. So go ahead and treat yourself – after all, dessert should always be a delightful experience!