LEMON BLUEBERRY SAUCE
This is a delicious lemon blueberry sauce to serve on cheesecake, yogurt, waffles, ice cream and more! This delicious blueberry sauce recipe only takes a handful of ingredients to prepare. Bonus: it can be made with fresh or frozen blueberries! You'll love the sweet blueberry flavor with a hint of lemon and vanilla.
Provided by Good Life Eats
Categories Sauces
Time 15m
Number Of Ingredients 8
Steps:
- In a small bowl, combine the cornstarch and water. Stir until completely smooth.
- Then, add the sugar and cornstarch mixture to a small saucepan. Whisk together.
- Add 1 cup of the blueberries to the sauce pan. Then, stir to coat with the sugar mixture.
- Then, add the lemon juice, lemon zest, vanilla, and salt
- Bring the mixture to a boil over medium heat, then reduce the heat to a simmer and continue to cook for 4-5 minutes, until thickened.
- Stir in the remaining blueberries and simmer for for 4 more minutes.
- Remove from heat and cool.
- Store in the refrigerator for up to a week.
Nutrition Facts : Calories 52 calories, Carbohydrate 13 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 0 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 18 milligrams sodium, Sugar 10 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
BLUEBERRY LEMON CREPES WITH CUSTARD SAUCE
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- To make the crepes: Whisk the flour, sugar, lemon zest and salt in a medium bowl. In a measuring cup, whisk together the milk, egg and 1 tablespoon of butter. Slowly whisk the egg mixture into the flour mixture until smooth.
- In a heavy small saute pan or crepe pan, lightly brush the pan with a layer of melted butter and heat over medium-high heat. Working quickly, pour in about 3 tablespoons of batter and tilt the pan to coat. Cook for 1 or 2 minutes and then flip with a thin metal spatula to finish cooking the other side, another minute. Repeat with remaining batter. Keep the crepes warm while preparing the rest of the dessert.
- To make the Blueberry Filling: Heat the jam in a small pan over low heat or microwave until warm and syrupy. Whisk in the lemon juice and set aside.
- To make the Custard Sauce: In a small saucepan, whisk the sugar, cornstarch and salt together until well blended. Whisk in the milk and cook over low heat until almost boiling, then remove from the heat. In a small bowl, whisk together the egg yolk and vanilla until well blended. Add a couple of tablespoons of the hot milk from the saucepan and whisk to temper the egg. Add resulting egg mixture to the rest of the warm milk in the pan, whisking to combine. Cook over low heat until the sauce begins to thicken (do not boil). Let the sauce cool slightly while assembling the crepes.
- To assemble: Spread some of the blueberry filling in a line down the center of each crepe and roll up. Spoon a few tablespoons of the custard sauce on each dessert plate and lay 2 crepes on top. Sprinkle with confectioners' sugar and serve.
BLUEBERRY SAUCE
Steps:
- Combine the blueberries and vanilla sugar in a large heavy saucepan. Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.
- Remove from the heat and strain through a fine sieve. Cool to room temperature, cover and refrigerate.
BLUEBERRY-LEMON SAUCE
Provided by Dede Wilson
Categories Sauce Berry Citrus Fruit Dessert Blueberry Lemon Summer Vegan Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 1/2 cups
Number Of Ingredients 6
Steps:
- Whisk sugar, cornstarch, and fresh lemon juice in medium saucepan until cornstarch dissolves. Add 1 cup water and half of blueberries. Bring to boil, stirring occasionally. Reduce heat and simmer 2 minutes, crushing blueberries coarsely with potato masher. Remove from heat. Stir in remaining 1 1/4 cups blueberries and grated lemon peel.Serve warm or at room temperature. DO AHEAD Sauce can be made 4 days ahead. Cover and refrigerate. Bring sauce to room temperature or rewarm before using.
EASY BLUEBERRY SAUCE
Looking for a blueberry sauce recipe for cheesecake? Look no further! This luscious blueberry topping is perfectly sweetened to put on anything from a scoop of vanilla ice cream to a slice of angel food or pound cake. -Doris Dezur, Eugene, Oregon
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3/4 cup.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.
Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.
BLUEBERRY BUCKLE WITH LEMON SAUCE
This recipe is a family favorite, served warm as dessert, plain or with a scoop of ice cream. My family also likes it cold as a coffee cake. But the lemon sauce topping makes this traditional dessert a little different, enhancing the flavor of the blueberries. -Maureen Carr, Carman, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 9 servings (1 cup sauce).
Number Of Ingredients 20
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg, milk and butter; add to dry ingredients just until moistened. Spread into a greased 8-in. square baking dish. Top with blueberries., For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over blueberries. , Bake at 350° for 45-55 minutes or until golden brown and a toothpick inserted in the center comes out clean., In a small saucepan, combine the sugar, cornstarch and lemon zest; gradually stir in water until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir 1 minute longer or until thickened. Remove from the heat; stir in butter and lemon juice. Serve warm with buckle.
Nutrition Facts : Calories 402 calories, Fat 18g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 285mg sodium, Carbohydrate 57g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.
CREAM PUFFS WITH LEMON MOUSSE AND BLUEBERRY SAUCE
The lemon curd and blueberry sauce can be made ahead and refrigerated for up to two days, but the lemon mousse should be prepared just before assembling. The cream puffs can be baked in advance and frozen for up to one month.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 10
Number Of Ingredients 14
Steps:
- Make the cream puffs: Preheat oven to 400 degrees. Combine water, butter, granulated sugar, and salt in a medium saucepan. Bring to a boil, and remove from heat. Stir in flour until combined, and return to medium heat. (This mixture is called a panade.)
- Dry the panade by stirring constantly for 4 minutes. It is ready when it pulls away from the sides and a film forms on the bottom of the pan.
- Transfer to the bowl of an electric mixer fitted with the paddle attachment, and mix on low until slightly cooled, about 2 minutes. On medium speed, add 4 eggs, one at a time, incorporating each completely before adding the next. Lightly beat fifth egg, and add a little at a time until batter is smooth and shiny. Test by touching it with your finger and lifting to form a string. If string does not form, the batter needs more egg. If you've added all the eggs and the batter still doesn't form a string, add water, 1 teaspoon at a time, until it does.
- Using a pastry bag fitted with a plain 1/2-inch round tip, pipe ten 2 1/2-inch rounds of batter onto parchment-lined baking sheets. Brush with egg wash, and sprinkle with sanding sugar. Bake for 15 minutes. Reduce temperature to 350 degrees, and bake until puffed and golden and centers are dry, about 35 minutes more. Let cool on a wire rack.
- Make the blueberry sauce: Bring 1 cup blueberries, the water, granulated sugar, lemon zest, and salt to a boil in a small saucepan. Reduce heat, and simmer until most of the berries have burst, about 5 minutes. Remove from heat. Add remaining cup blueberries, and crush lightly.
- Make the lemon mousse: Lightly whisk lemon curd, and fold in whipped cream using a rubber spatula. Halve each cream puff, and fill bottoms with lemon-mousse. Spoon on blueberry sauce, replace tops, and serve.
BLUEBERRY LEMON SAUCE
Delicious over pound cake or vanilla ice cream, this sweet-tart sauce will keep in the refrigerator for up to a week.
Provided by ruth in NJ
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 4
Steps:
- In a saucepan on medium heat, bring the blueberries, sugar, salt and a tablespoon of water to a simmer, stirring often, until the mixture is juicy.
- Cook for a few minutes, until the blueberries are soft.
- In a blender or food processor, whirl the blueberries with the lemon juice until smooth.
- Add additional sugar to taste.
- Add more water if you want a thinner sauce.
Nutrition Facts : Calories 259.5, Fat 0.8, SaturatedFat 0.1, Sodium 79.8, Carbohydrate 66.6, Fiber 5.5, Sugar 56, Protein 1.7
LEMON BLUEBERRY PAVLOVA
My favorite way to enjoy lemon meringue is with pavlova. The meringue base cools and dries out slowly, creating a crispy, crunchy crust on the outside which contrasts beautifully with a soft, sticky center. Topped with an intense lemon curd filling, fresh blueberries, and a homemade blueberry sauce, this dessert takes a little bit of time to make but is also simple and easy to pull off!
Provided by Chef John
Time 5h
Yield 6
Number Of Ingredients 17
Steps:
- Prepare lemon curd filling: Cut butter into small pieces and set aside.
- Separate eggs, placing yolks in a heat-proof bowl and whites in glass, metal, or ceramic bowl. Cover egg whites and leave on the counter to come to room temperature for the meringue.
- Add lemon zest, salt, sugar, and lemon juice to egg yolks. Whisk until thoroughly combined.
- Add 1 to 2 inches water to a saucepan over low heat; bring to a simmer. Place bowl of filling over the simmering water. Cook, stirring constantly with a spatula, until mixture is very hot to the touch and thick enough to coat the back of a spoon, 10 to 15 minutes.
- Stir in butter, 3 or 4 pieces at a time, waiting until butter has melted before each addition. Remove from the heat and pour filling into a bowl to cool, about 15 minutes. Lay plastic wrap on top of the filling, pressing down so it doesn't develop a skin, and place in the refrigerator until well chilled, 2 to 3 hours.
- Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with a silicone liner, such as Silpat®. Lightly spray with cooking spray.
- Begin meringue: Mix cornstarch into sugar and set aside.
- Add cream of tartar, lemon juice, and vanilla to the reserved egg whites. Whisk with a large whisk until very soft peaks form, about 3 minutes. Whisk in sugar mixture, 2 tablespoons at a time, whisking about 1 minute between each addition, until incorporated. When all sugar mixture has been added, continue to whisk until relatively stiff peaks form and whites are firm enough to hold their shape.
- Use 2 spoons or a piping bag to transfer whites onto the prepared baking sheet, forming a ring of dollops about 8 or 9 inches across. Fill in the middle with meringue, then go back around the edges adding more meringue to build up the outside edge.
- Bake in the center of the preheated oven for exactly 1 hour. At 1 hour, turn off the oven and crack the door. Let meringue sit in the oven until its cooled completely, about 1 hour.
- Meanwhile, prepare blueberry sauce: combine 1 cup blueberries, sugar, and water in a saucepan over medium heat; bring to a simmer. Cook, stirring occasionally, until blueberries collapse and liquid thickens, about 10 minutes.
- Remove from the heat and pass through a fine mesh strainer. Place in the refrigerator until fully chilled, about 45 minutes.
- Very carefully transfer cooled meringue to a serving platter using 2 large spatulas if necessary; you may get some cracks but that's okay. Use a spoon to crack the center a bit to make room for the filling.
- Fill the center with chilled lemon curd filling. Place remaining blueberries over top and drizzle with blueberry sauce. Garnish with mint.
Nutrition Facts : Calories 423.7 calories, Carbohydrate 62.4 g, Cholesterol 164.7 mg, Fat 18.8 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 10.8 g, Sodium 76 mg, Sugar 58.4 g
BLUEBERRY CORNMEAL GALETTE
I like making pie just as much as the next guy likes making pie, but I like making a galette even more. They're more fun, and I like the freedom that the rustic appearance affords. But mostly, I think I just enjoy the higher crust to fruit ratio. Serve with ice cream.
Provided by Chef John
Categories Blueberry Desserts
Time 1h35m
Yield 6
Number Of Ingredients 13
Steps:
- Combine flour, cornmeal, and salt in a bowl with a pastry blender. Add cold butter and combine with the pastry blender until coarse crumbs form. Drizzle in cold water, a little at a time, stirring to combine with a fork, until dough comes together.
- Turn dough onto a work surface and bring together with your hands; press into a disk of dough.
- Wrap dough in plastic wrap and chill in the refrigerator for about 30 minutes.
- Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or a Silpat® baking mat.
- Combine blueberries, sugar, lemon juice, lemon zest, and cornstarch in a bowl.
- Remove dough from the refrigerator and roll on a lightly floured work surface into a 15-inch circle, about 1/8 inch thick.
- Place blueberry filling into the center of the dough, leaving 3 to 4 inches of space around the border of dough. Fold dough up and around the berries, rotating a few inches and make another fold, overlapping the first; repeat around the dough until pleats are formed.
- Combine beaten egg and water in a small bowl and brush on the dough. Sprinkle on demerara sugar.
- Bake in the center of the preheated oven until golden, about 45 minutes.
Nutrition Facts : Calories 422.5 calories, Carbohydrate 63.6 g, Cholesterol 71.7 mg, Fat 16.9 g, Fiber 3.2 g, Protein 5.9 g, SaturatedFat 10.1 g, Sodium 179.5 mg
BLUEBERRY-LEMON SAUCE
Blueberries and lemon simmer on the stove until thick, delicious, and just right. Perfect over cheesecake, ice cream, pancakes, and more.
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 5
Steps:
- Rinse and pick through the blueberries, discarding any bad berries and stems.
- Pour blueberries in a medium saucepan and stir in the sugar, lemon zest and juice, and water.
- Heat over medium-high heat, stirring occasionally, until the mixture comes to a boil.
- Turn heat down to medium-low, and simmer for about 15 - 20 minutes, until the mixture thickens.
- Remove from heat and stir in the vanilla.
- Serve warm or cold over cheesecake, ice cream, pancakes, french toast, waffles, or whatever else you dream up. Keeps in the refrigerator, sealed airtight, for several days.
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