BLUEBERRY CHEESECAKE
Can be made any time of the year, thanks to frozen blueberries.
Provided by JJOHN32
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Yield 12
Number Of Ingredients 11
Steps:
- Combine crumbs, 2 tablespoons sugar and butter. Pat mixture into the bottom of a 9 inch springform pan.
- Mash cream cheese until soft and creamy. Gradually beat in sour cream, 3/4 cup sugar, vanilla and flour. Beat in eggs one at a time.
- Pour mixture into crumb-lined pan. Bake in a preheated 325 degree F (165 degrees C) oven for 1 hour or until firm to the touch.
- Cool and then remove cake from pan by loosening edges with a knife. Place frozen blueberries on top of cake. Melt jelly and spoon over blueberries to glaze. Chill until ready to serve.
Nutrition Facts : Calories 356.2 calories, Carbohydrate 31.9 g, Cholesterol 121.7 mg, Fat 23.4 g, Fiber 1 g, Protein 6.3 g, SaturatedFat 13.8 g, Sodium 216.4 mg, Sugar 23.5 g
MADE FROM SCRATCH BLUEBERRY FLAPJACKS
Delicious, easy and good for you! Blueberries and chia seeds added to a simple pancake recipe boost the goodness and the flavor. That's what's for breakfast! Serve warm with maple syrup.
Provided by Simple Savoury
Categories Breakfast and Brunch Pancake Recipes
Time 13m
Yield 4
Number Of Ingredients 8
Steps:
- Whisk flour, baking powder, and salt together in a bowl. Make a well in the center and add milk and egg. Whisk batter until combined. Fold in blueberries and chia seeds gently.
- Heat a nonstick skillet over medium-high heat. Grease the pan lightly with cooking spray. Pour 1/4 cup batter into the hot pan; cook until edges look dry and bubbles on top begin to pop, about 2 minutes. Flip and continue to cook for 1 minute.
Nutrition Facts : Calories 192 calories, Carbohydrate 31.4 g, Cholesterol 51.4 mg, Fat 4 g, Fiber 2.7 g, Protein 7.5 g, SaturatedFat 1.3 g, Sodium 456.6 mg, Sugar 4.8 g
BLUEBERRY CHEESECAKE FLAPJACKS
Steps:
- For topping, in a small bowl, beat cream cheese and whipped topping until smooth. Chill until serving., In a large bowl, combine the flour, cracker crumbs, sugar, baking powder, baking soda and salt. Combine the eggs, buttermilk and butter; add to dry ingredients just until moistened. Fold in blueberries., Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Spread topping over pancakes. Top with warm syrup; sprinkle with additional blueberries if desired.
Nutrition Facts : Calories 646 calories, Fat 26g fat (16g saturated fat), Cholesterol 162mg cholesterol, Sodium 734mg sodium, Carbohydrate 93g carbohydrate (55g sugars, Fiber 3g fiber), Protein 12g protein.
BLUEBERRY CHEESECAKE FLAPJACKS
Another recipe from TOH which I had marked to try and now posting here for safe keeping. This is almost a dessert for breakfast.
Provided by diner524
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- For topping, in a small bowl, beat cream cheese and whipped topping until smooth. Chill until serving.
- In a large bowl, combine the flour, cracker crumbs, sugar, baking powder, baking soda and salt. Combine the eggs, buttermilk and butter; add to dry ingredients just until moistened. Fold in blueberries.
- Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Spread topping over pancakes. Top with warm syrup; sprinkle with additional blueberries if desired. Yield: 12 pancakes (3/4 cup topping).
- Editor's Note: If using frozen blueberries, do not thaw them before adding to the pancake batter. Be sure to thaw any berries used in the optional garnish.
BLUEBERRY CHEESECAKE FLAPJACKS RECIPE - (4.4/5)
Provided by ackmayhew
Number Of Ingredients 14
Steps:
- For topping, in a small bowl, beat cream cheese and whipped topping until smooth. Chill until serving. In a large bowl, combine the flour, cracker crumbs, sugar, baking powder, baking soda and salt. Combine the eggs, buttermilk and butter; add to dry ingredients just until moistened. Fold in blueberries. Pour batter by 1/4 cupfuls onto a greased hot griddle; turn when bubbles form on top. Cook until the second side is golden brown. Spread topping over pancakes. Top with warm syrup; sprinkle with additional blueberries if desired.
BLUEBERRY BUTTERMILK FLAPJACKS
Good old American fluffy flapjacks, dotted with blueberries and drizzled with maple syrup, are sweetly enticing for their flavor and their familiarity.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Pancake Recipes
Yield Makes 10
Number Of Ingredients 11
Steps:
- Sift together flour, sugar, baking powder, and salt. Whisk together buttermilk, eggs, vanilla, 1 tablespoon butter, and 2 tablespoons oil; whisk into flour mixture. Fold in blueberries. Set batter aside.
- Heat 1/2 teaspoon butter and remaining 2 teaspoons oil in a large nonstick skillet over medium heat. Pour in 1/3 cup batter. Cook until small bubbles form, about 3 minutes. Flip; cook until golden brown, about 3 minutes. Repeat with remaining batter, adding butter as needed. Serve with butter and syrup; garnish with berries.
BLUEBERRY CHEESECAKE FLAPJACKS
I haven't tried these yet but plan to make with strawberries for the strawberry recipe swap. From Razzle Dazzle website.
Provided by LAURIE
Categories Breakfast
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 14
Steps:
- For filling: In a medium bowl beat cream cheese with an electric mixer on medium speed for 30 seconds.
- Beat in whipped topping just until smooth. Cover and chill until serving time.
- For syrup: Combine syrup and berries in a small saucepan; heat just to boiling. Remove from heat.
- For pancakes: In a large mixing bowl stir together flour, graham cracker crumbs, sugar, baking powder, baking soda, and salt.
- Set aside.
- In another bowl combine eggs, buttermilk, and melted margarine or butter.
- Add egg mixture to flour mixture; stir just until moistened.
- Stir in the 1 cup of blueberries.
- For each pancake, pour about 1/4 cup batter onto a hot, lightly greased griddle or heavy skillet.
- Cook over medium heat about 2 minutes on each side or until pancakes are golden brown, turning when pancakes have bubbly surfaces and edges are slightly dry.
- For each serving, stack 3 or 4 pancakes, spreading a little cream cheese mixture between pancakes.
- Top with blueberry syrup.
- Store remaining cream cheese mixture in refrigerator for up to 7 days.
Nutrition Facts : Calories 860.2, Fat 42.7, SaturatedFat 21, Cholesterol 158.5, Sodium 892.5, Carbohydrate 109, Fiber 2.5, Sugar 71.8, Protein 13.9
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