Blueberry Lemon Crescent Ring Recipe 425

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BLUEBERRY LEMON CRESCENT RING RECIPE - (4.2/5)



Blueberry Lemon Crescent Ring Recipe - (4.2/5) image

Provided by á-2825

Number Of Ingredients 9

4 ounces cream cheese, softened
1/4 cup granulated sugar
1 tablespoon fresh lemon juice
1 teaspoon grated lemon zest (see Note)
1 can (8 oz) Pillsbury™ Crescent Recipe Creations refrigerated seamless dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls
1/2 cup fresh or frozen blueberries
Glaze
1/2 cup powdered sugar
2 to 3 teaspoons milk

Steps:

  • 1. Preheat oven to 350 degrees F. Spray large cookie sheet with cooking spray or line with parchment paper. In small bowl, mix cream cheese, granulated sugar, lemon juice and lemon peel with electric mixer on medium speed until well blended. 2. Unroll dough sheet. (If using crescent rolls, unroll dough and separate into 2 large rectangles. Overlap long sides to form 13x7-inch rectangle; firmly press edges and perforations to seal.) Spread cream cheese mixture on rectangle to within ½ inch of edges.Sprinkle evenly with blueberries. 3. Starting with 1 long side of rectangle, roll up the dough tightly and pinch the edge to seal. Some of the filling will leak out during baking but that's okay! 4. With a serrated knife, cut into 12 slices. My cream cheese was overly soft so cutting it was tricky. Don't worry if it's messy. When it bakes it will take care of any issues. 5. Arrange slices on cookie sheet in a circle, overlapping slightly. 6. Bake 15 to 20 minutes or until golden brown. 7. In small bowl, mix the glaze ingredients until thin enough to drizzle. Drizzle over warm crescent ring. Serve warm or room temperature. Notes Use a zester or fine grater to grate the skin of the lemon. Make sure you just do the yellow portion and not the white part underneath the skin which can be very bitter.

BLUEBERRY & LEMON CROISSANT BAKE



Blueberry & lemon croissant bake image

Croissants, custard, lemon curd and blueberries combine to make this irresistible yet easy bake that's perfect for dessert or brunch with friends

Provided by Esther Clark

Categories     Brunch, Dessert

Time 52m

Yield serves 8 as dessert or 6 as brunch

Number Of Ingredients 6

6 large croissants (leftover stale croissants work well)
500g ready-made custard
250ml whole milk
150g lemon curd
250g fresh or frozen blueberries
icing sugar , to serve (optional)

Steps:

  • Cut each of the croissants in half, then arrange them roughly, overlapping them slightly, in a deep medium baking dish about 20 x 20cm.
  • Pour the custard into a small saucepan and whisk in the milk. Warm over a low heat for 3 mins or until just starting to steam. Whisk through half the lemon curd. Pour the custard over and around the croissants, then set aside for 30 mins-1 hr for the croissants to absorb some of the custard.
  • Heat oven to 180C/160C fan/ gas 4. Nestle the blueberries around the croissants and dollop over teaspoons of the remaining lemon curd. Bake for 35-40 mins or until the top is golden brown. Rest for 10 mins before dusting with icing sugar, if you like.

Nutrition Facts : Calories 321 calories, Fat 13 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 21 grams sugar, Fiber 3 grams fiber, Protein 7 grams protein, Sodium 0.5 milligram of sodium

LEMON BLUEBERRY BREAD



Lemon Blueberry Bread image

Of all the quick breads we had growing up, this beautiful lemon blueberry bread is the best! The citrus glaze adds a lustrous finish and locks in moisture. -Julianne Johnson, Grove City, Minnesota

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 1h15m

Yield 1 loaf (16 slices).

Number Of Ingredients 14

1/3 cup butter, melted
1 cup sugar
3 tablespoons lemon juice
2 large eggs, room temperature
1-1/2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup 2% milk
1 cup fresh or frozen blueberries
1/2 cup chopped nuts
2 tablespoons grated lemon zest
GLAZE:
2 tablespoons lemon juice
1/4 cup sugar

Steps:

  • In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest. , Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm bread. Cool completely.

Nutrition Facts : Calories 181 calories, Fat 7g fat (3g saturated fat), Cholesterol 38mg cholesterol, Sodium 149mg sodium, Carbohydrate 27g carbohydrate (17g sugars, Fiber 1g fiber), Protein 3g protein.

LEMON BLUEBERRY SALAD DRESSING



Lemon Blueberry Salad Dressing image

A quick and easy homemade salad dressing that's great for the summer. Shake well before use. If dressing has too much bite, add more blueberries and mix again.

Provided by EvilJekyll

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Fruit Dressing Recipes

Time 10m

Yield 10

Number Of Ingredients 5

½ cup olive oil
½ cup white vinegar
¼ cup fresh blueberries
1 lemon, juiced
1 teaspoon sesame seeds

Steps:

  • Blend olive oil, vinegar, blueberries, and lemon juice together in a blender until smooth. Add sesame seeds and stir to combine.

Nutrition Facts : Calories 100.6 calories, Carbohydrate 1 g, Fat 11 g, Fiber 0.1 g, Protein 0.1 g, SaturatedFat 1.5 g, Sodium 0.3 mg, Sugar 0.5 g

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  • Preheat oven to 350°F. Spray large cookie sheet with cooking spray or line with parchment paper. In small bowl, mix cream cheese, granulated sugar, lemon juice and lemon peel with electric mixer on medium speed until well blended.
  • Unroll dough sheet. (If using crescent rolls, unroll dough and separate into 2 large rectangles. Overlap long sides to form 13x7-inch rectangle; firmly press edges and perforations to seal.) Spread cream cheese mixture on rectangle to within 1/2 inch of edges.Sprinkle evenly with blueberries.
  • Starting with 1 long side of rectangle, roll up the dough tightly and pinch the edge to seal. Some of the filling will leak out during baking but that's okay!
  • With a serrated knife, cut into 12 slices. My cream cheese was overly soft so cutting it was tricky. Don't worry if it's messy. When it bakes it will take care of any issues.


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