Lemon Blueberry Crunch Dessert Recipes
LEMON BLUEBERRY CRUNCH CAKE
Lemon and blueberry are one of my favorite flavor combos. They really pop in this yummy sweet-tart cake. -Charlene Chambers, Ormond Beach, Florida
Provided by Taste of Home
Time 1h30m
Yield 16 servings.
Number Of Ingredients 18
Steps:
- Preheat oven to 350°. Let eggs and buttermilk stand at room temperature 30 minutes., Cream butter and granulated sugar until light and fluffy, about 5 minutes. Add eggs, one at a time, beating well after each addition. Stir in lemon peel. In another bowl, sift together 3 cups flour, baking powder, baking soda and salt. In a separate bowl, combine 3/4 cup lemon juice, buttermilk and vanilla. Add flour and buttermilk mixture to batter alternately, beating well after each addition, beginning and ending with flour mixture. Stir in crushed cookies., Toss blueberries and remaining flour; fold into batter, taking care not to crush berries. Pour into two greased and floured 8x4-in. loaf pans lined with parchment paper. Bake until a toothpick inserted in center comes out clean, 50-60 minutes. Cool 10 minutes., Stir glaze ingredients together. Remove cakes from pans and place on wire racks. Drizzle glaze over cakes, allowing some to run down sides. Sprinkle with lemon peel and, if desired, additional crushed cookies.
Nutrition Facts : Calories 450 calories, Fat 15g fat (9g saturated fat), Cholesterol 77mg cholesterol, Sodium 261mg sodium, Carbohydrate 75g carbohydrate (51g sugars, Fiber 1g fiber), Protein 5g protein.
LEMON-BLUEBERRY DESSERT
Pound cake is suspended in lemon pudding and is topped with blueberries and whipped cream.
Provided by Donna
Categories Desserts Fruit Dessert Recipes Lemon Dessert Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Put blueberries into a shallow bowl. Pour lemon juice and sprinkle sugar evenly over the blueberries; refrigerate at least 15 minutes.
- Divide pound cake cubes into 4 small dessert dishes.
- Pour milk into a bowl, add pudding mix, and beat with a whisk for 2 minutes; pour evenly over the 4 portions of pound cake. Refrigerate pudding and cake mixtures until the pudding is set, at least 5 minutes.
- Divide blueberries into 4 portions, reserving 4 berries for topping. Spoon 1 portion berries over each cake portion. Top each portion with whipped cream. Place one berry atop each portion of whipped cream.
Nutrition Facts : Calories 258.8 calories, Carbohydrate 43.2 g, Cholesterol 42.9 mg, Fat 8 g, Fiber 0.6 g, Protein 5.1 g, SaturatedFat 5.3 g, Sodium 438.7 mg, Sugar 15.2 g
LEMON-BLUEBERRY CRUNCH DESSERT
Lemon and blueberry add a delightful flavor to this crunchy granola dessert that's made using Bisquick® mix - ready in 30 minutes.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Heat oven to 425°F. Spray 13x9-inch pan with cooking spray. In medium bowl, stir Bisquick mix, sugar, milk, butter, lemon peel and lemon juice until soft dough forms. Spread in pan.
- Bake about 15 minutes or until golden brown; cool.
- Cut shortcake into 2-inch squares. For each serving, in tall parfait glass or dessert dish, layer shortcake, 1/2 container yogurt, 1/4 cup blueberries and 1 tablespoon granola; repeat layers.
Nutrition Facts : Calories 520, Carbohydrate 82 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 4 g, Protein 14 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 760 mg, Sugar 42 g, TransFat 2 g
BLUEBERRY LEMON CRUNCH
Other berries could be substituted for the blueberries if desired. Easy to do and well received by guests. Serve warm with ice cream or whip cream. Can be done ahead and reheated.
Provided by Tebo3759
Categories Dessert
Time 40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Place fruit in a small baking dish.
- Combine sugar, flour, oats, lemon rind and margarine.
- Sprinkle mixture over fruit.
- Bake at 350 for 30 minutes.
Nutrition Facts : Calories 239.7, Fat 8.7, SaturatedFat 1.5, Sodium 97.2, Carbohydrate 39.6, Fiber 3.2, Sugar 25.1, Protein 3.1
CREAMY LEMON - BLUEBERRY DESSERT
This is a decadent dessert masquerading as the light, springy flavors of lemon and blueberry. I could see changing up the flavors making it chocolate with chocolate chips, or any number of variations, really. A Kraft Foods recipe.
Provided by Mrs. Ed
Categories Cheesecake
Time 1h15m
Yield 24 squares, 24 serving(s)
Number Of Ingredients 11
Steps:
- Heat oven to 325 degrees.
- Mix wafer crumbs with butter and 3 tablespoons sugar; press into bottom of 13 x 9 pan. Bake 10 minutes.
- Beat cream cheese, 1 cup sugar and flour in large bowl with mixer until well blended.
- Add sour cream and mix well.
- Add eggs, one at a time, mixing on low speed after each, just until blended.
- Stir in dry pudding mix until well blended. Gently stir in 1 cup berries.
- Bake 1 hour or until almost set. Center will still be jiggly.
- Cool completely. Refrigerate 4 hours. Top with Cool Whip and remaining berries just before serving.
Nutrition Facts : Calories 317.3, Fat 21, SaturatedFat 12.6, Cholesterol 84.9, Sodium 229.1, Carbohydrate 28.7, Fiber 0.7, Sugar 19.3, Protein 4.9
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- Prepare the Filling: Combine berries, sugar, cornstarch, zest, and juice in a saucepan over medium-high; bring to a boil. Reduce heat to medium-low, and simmer, mashing berries as they cook, until thick and bubbly, about 10 minutes. Cool completely, about 30 minutes.
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