Blueberry Cream Cheese Fudge Recipes

BLUEBERRY CREAM DESSERT

Steps:

• In a large bowl, combine the cracker crumbs, 1/4 cup sugar and butter. Press into a greased 13-in. x 9-in. baking dish. In another bowl, beat cream cheese and remaining sugar until smooth; stir in eggs and vanilla. Pour over crust., Bake at 350° for 15-20 minutes or until set. Sprinkle with cinnamon. Cool on a wire rack. Spread with pie filling and whipped topping. Refrigerate until serving.

CREAM CHEESE FUDGE

Steps:

• Beat cream cheese with cream.
• Gradually beat in sugar, then blend in chocolate.
• Stir in vanilla and rum or almond extract and 1 cup nuts.
• Press into lightly greased 8-inch square pan and cover top with remaining nuts.
• Mark in 64 1-inch square pieces and chill.

CREAM CHEESE-BLUEBERRY MUFFINS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease muffin cups with cooking spray or line with paper muffin liners.
• Sift flour, baking powder, baking soda, and salt together with a sifter into a bowl. Combine sugar, cream cheese, table cream, eggs, and 1/4 cup vegetable oil plus 1 teaspoon vegetable oil in a large bowl.
• Fold flour mixture into sugar mixture until batter is smooth. Stir in blueberries. Scoop batter into prepared muffin cups.
• Bake in preheated oven until golden brown, 10 to 15 minutes.

BLUEBERRY CREAM CHEESE POUND CAKE II

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 10 inch Bundt pan.
• In a large bowl, stir together cake mix, pudding mix and sugar. Make a well in the center and pour in water, oil, eggs and cream cheese. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in the blueberries. Pour batter into prepared pan.
• Bake in the preheated oven for 50 to 60 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.
• Make Glaze: In a small bowl, combine confectioners' sugar with 2 tablespoons reserved juice from the blueberries. Drizzle over cooled cake.

BLUEBERRIES AND CREAM FUDGE

Steps:

• Add the blueberries, cornstarch, sugar and lemon juice to a small sauce pan. Heat over medium.
• Bring to a simmer, while stirring and gently smashing the blueberries, until you have a thick, blueberry sauce, about 5 minutes.
• Push sauce through a a fine mesh strainer over a small bowl, and push all the puree through.
• Set aside till you need it.
• Put white chocolate chips, sweetened condensed milk, and butter in a large microwave safe bowl.
• Microwave for 2 minutes, stir everything together as much as you can.
• Microwave in additional 20 second increments (up to 1 minute) until you can stir the mixture totally smooth.
• Scoop about 1/3 of the fudge mixture into a 9x9 pan, lined with parchment paper.
• Spoon about 1/3 of the berry sauce over the top.
• Swirl the berry sauce and the fudge together with a knife.
• Repeat with another third of the fudge, then the blueberry sauce, then swirl again.
• Spread the rest of the white chocolate fudge over the top, and spoon the remaining blueberry sauce on top of it. Swirl it again to make a pretty swirl of berry sauce and fudge.
• Place fudge in the fridge to harden for at least 2 hours, or until totally set.
• Slice fudge into small pieces and serve.
• Store any extra fudge in an airtight container for up to 1 week.

BLUEBERRY CHEESECAKE EUPHORIA FUDGE

Steps:

• To dry blueberries:.
• Toss 1-2 cups of blueberries with lemon juice, then spread on waxed paper.
• Make a small cut or hole in each blueberry and let dry for 1 day (until roughly the consistency of fresh raisins).
• Line a 9x9 pan with aluminium foil and set aside.
• Heat milk at medium setting until warm then add sugar.
• Bring to a rolling boil while stirring constantly with wooden spoon.
• Add the marshmallow creme and butter.
• Bring back to a rolling boil for 5 1/2 minutes by the clock (start timing once the boil resumes).
• Add the cream cheese to the boiling mixture about 1 minute before the end of the boil.
• If you get brown flakes in the mixture turn down the heat a little.
• Remove from heat and add vanilla chips and blueberries.
• Stir until creamy and all chips are melted.
• Stir in vanilla extract and butter flavor.
• Mix thoroughly and pour into prepared pan.
• Cool.
• Remove from pan, remove foil and cut into squares.

BLUEBERRY CREAM CHEESE FUDGE

Steps:

• Place parchment paper or foil in a 9-inch pan with over hang to use as handles.
• In a large sauce pan, combine the butter, sugar, evaporated milk and marshmallows and bring to a rolling boil over medium heat.
• Do not turn your back, stir constantly. Boil for 5 minutes or until candy thermometer reaches 234 degrees. Keep stirring!
• Remove from heat and stir in the cream cheese and white chocolate chips until it is melted and smooth.
• Add the dried blueberries and vanilla extract and stir well.
• Pour into the prepared pan and let cool to room temperature.
• Sprinkle with white or yellow cake crumbs before the fudge sets.
• When it is firm enough, cut into squares and serve.