Lemon Blueberry Pizza Recipes

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LEMON BLUEBERRY PIZZA



Lemon Blueberry Pizza image

Cream cheese and lemon yogurt make a tasty topping for this fruit pizza. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 25m

Yield 8 servings.

Number Of Ingredients 5

1 tube (16-1/2 ounces) refrigerated sugar cookie dough
1 package (8 ounces) cream cheese, softened
2 tablespoons sugar
3/4 cup lemon yogurt
2 cups fresh blueberries

Steps:

  • Press cookie dough onto an ungreased 12-in. pizza pan. Bake at 350° for 15-20 minutes or until deep golden brown. Cool on a wire rack. , In a small bowl, beat cream cheese and sugar until smooth; stir in yogurt. Spread over crust to within 1/2 in. of edges. Sprinkle with blueberries. Cut into wedges. Refrigerate leftovers.

Nutrition Facts : Calories 431 calories, Fat 23g fat (10g saturated fat), Cholesterol 51mg cholesterol, Sodium 367mg sodium, Carbohydrate 51g carbohydrate (28g sugars, Fiber 1g fiber), Protein 6g protein.

LEMON BLUEBERRY PIZZA



Lemon Blueberry Pizza image

We are fortunate that very good friends of ours have a blueberry farm, so we are the recipient of flats of these little wonders each year. I am always on the look out for good blueberry recipes. This one is really, really yummy!!!

Provided by Abby Girl

Categories     Dessert

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 13

1/2 cup butter, melted
1 tablespoon lemon juice
2 1/2 cups graham cracker crumbs
250 g cream cheese
3 tablespoons icing sugar
2 teaspoons lemon rind, grated
1 cup whipping cream
3 cups blueberries
1/2 cup sugar
3 tablespoons cornstarch
1 1/4 cups water
1 1/2 cups blueberries
1 tablespoon lemon juice

Steps:

  • For Crust: In a bowl, combine butter and lemon juice. Add crumbs and mix well. Pat evenly over bottom and sides of 12" pizza pan. Bake at 350 oven fir 5 minutes. Let cool.
  • Filling: In a small bowl, beat cream cheese, icing sugar and lemon rind until fluffy. With mixer at high speed, slowly pour in cream and beat until combined. Spread cream mixture evenly over crust. Top with berries.
  • Topping: In saucepan, combine sugar and cornstarch. Stir in water and berries. Cook over medium heat, stirring, until mixture boils and becomes thick and clear. Remove from heat and stir in lemon juice. Set aside to cool slightly.
  • Spoon slightly cooled topping over berries. Cover and chill until set, about 1 hour.

Nutrition Facts : Calories 453.6, Fat 29.1, SaturatedFat 17.1, Cholesterol 84.5, Sodium 277.1, Carbohydrate 46.6, Fiber 2.2, Sugar 30.2, Protein 4.4

LEMON BLUEBERRY HAND PIES



Lemon Blueberry Hand Pies image

Provided by Jeff Mauro, host of Sandwich King

Categories     dessert

Time 1h15m

Yield 12 mini hand pies

Number Of Ingredients 9

2 premade pie crusts
2 cups fresh blueberries
1/4 cup granulated sugar
2 tablespoons tapioca
1/8 teaspoon kosher salt
1 lemon, zested and juiced
1 egg whisked with 1 tablespoon water
Demerara sugar, for topping
1 cup confectioners' sugar

Steps:

  • For the hand pies: Preheat the oven to 400 degrees F.
  • Cut each pie crust in half through the middle, then in thirds in the other direction, creating 6 pieces (square off the edges to make rectangles or strips).
  • Place the blueberries, granulated sugar, tapioca, salt and 1 tablespoon of the lemon juice (save the remaining lemon juice for the glaze) in a small saucepan over medium heat. Simmer and stir until the blueberries release their juices and burst, 4 to 5 minutes. Remove from the heat, add the lemon zest and allow the mixture to cool, about 10 minutes.
  • Dollop 1 tablespoon cooled blueberry filling on each pie piece. Brush the egg wash along the edges and fold the pie crust; crimp with a fork to seal. Brush each pie with the egg wash and sprinkle with demerara sugar.
  • Bake on a parchment-lined baking sheet until golden, 15 to 20 minutes. Set aside to cool.
  • For the glaze: Whisk together the confectioners' sugar and 2 tablespoons of the lemon juice, 1 tablespoon at a time, until a pourable glaze forms. Keep at room temperature until ready to use.
  • When serving, use a spoon to swizzle the top of each hand pie with the lemon glaze.

NO-BAKE BLUEBERRY LEMON PIE



No-Bake Blueberry Lemon Pie image

Provided by Michael Symon : Food Network

Categories     dessert

Time 4h55m

Yield 8 to 10 servings

Number Of Ingredients 14

1 cup blueberries
2 tablespoons sugar
Juice of 1/2 lemon
Pinch kosher salt
2 1/2 cups graham cracker crumbs
1/4 cup sugar
12 tablespoons (1 1/2 sticks) unsalted butter, melted
Pinch kosher salt
2 cups heavy cream
1/2 cup whole milk, warmed
One .25-ounce packet unflavored powdered gelatin
16 ounces cream cheese, at room temperature
2/3 cup sugar
Zest and juice of 2 lemons

Steps:

  • For the blueberry puree: Set up a grill for cooking with direct and indirect heat. If using a charcoal grill, build the coals on one side only. If using a gas grill, heat one side only.
  • To a saucepot, add the blueberries, sugar, lemon juice and salt. Place on the direct heat side of the grill and bring to a boil, then move to the indirect heat side and simmer until the blueberries begin to burst and thicken, 1 to 2 minutes.
  • Pour into a blender and puree until smooth. Pour into a small bowl and chill until completely cold.
  • Make the crust: In a mixing bowl, combine the graham cracker crumbs, sugar, melted butter and salt and mix to combine. Pour into a 9-inch springform pan and press into the bottom and up the sides to form a crust. Use the bottom of a 1-cup measuring cup to help smooth the bottom.
  • Make the filling: In a mixer fitted with the whisk attachment, whip the cream until it holds medium stiff peaks. Scoop into another bowl and set aside.
  • In a small mixing bowl, whisk together the milk and gelatin. Allow to stand for 3 to 5 minutes to bloom. To the mixer fitted with a paddle attachment, add the cream cheese, sugar, lemon zest and juice and beat until smooth, 2 to 3 minutes. Add the milk mixture and half the whipped cream, and mix until smooth. Fold in the remaining whipped cream by hand, then pour the filling into the prepared pie shell. Smooth the surface, then spoon the chilled blueberry puree in thin lines across the surface. Use a toothpick or a wooden skewer to drag the blueberry puree in the opposite direction of the lines, creating a swirled pattern randomly on the surface. Chill for 3 hours or up to overnight. Remove the sides of the pan, then slice into 8 or 10 pieces and serve.

LEMON BLUEBERRY PIE



Lemon Blueberry Pie image

Cool and zesty, a refreshing summertime treat. I make these pies in regular pie shells, not deep dish fruit shells.

Provided by Gwen Balkcum

Categories     Desserts     Pies     Fruit Pie Recipes     Blueberry Pie Recipes

Yield 16

Number Of Ingredients 8

1 (14 ounce) can sweetened condensed milk
¼ cup lemon juice
1 ½ cups fresh blueberries
2 egg yolks
2 (9 inch) pie shells, baked
8 egg whites
¼ cup white sugar
¼ teaspoon cream of tartar

Steps:

  • Blend sweetened condensed milk and egg yolks together. Gradually add lemon juice, stirring until mixture thickens and is well blended. Gently fold in blueberries. Pour filling into baked pie shells.
  • In another bowl, beat room temperature egg whites with cream of tartar until foamy. Gradually add sugar, and continue beating until egg whites are stiff. Carefully spread meringue over filling, sealing the edges.
  • Bake at 400 degrees F (200 degrees C) until meringue browns, about 6 minutes. Cool. Refrigerate uneaten portions.

Nutrition Facts : Calories 232.7 calories, Carbohydrate 29.7 g, Cholesterol 33.9 mg, Fat 10.5 g, Fiber 0.7 g, Protein 5.6 g, SaturatedFat 3.5 g, Sodium 182 mg, Sugar 18.1 g

BLUEBERRY PIZZA



Blueberry Pizza image

This recipe (along with the recipe for the crust) was found in the 2001 cookbook, Luscious Lemon Desserts. Preparation time does not include the time needed for the dough to chill.

Provided by Sydney Mike

Categories     Dessert

Time 1h25m

Yield 12 serving(s)

Number Of Ingredients 13

1 1/3 cups all-purpose flour
1/2 cup granulated sugar
1 tablespoon baking powder
1 tablespoon lemon zest, finely grated
1 pinch salt
2/3 cup ricotta cheese
2 tablespoons unsalted butter, chilled, cut into small pieces
1 large egg yolk
2 teaspoons water
1 teaspoon pure vanilla extract
2 1/2 pints blueberries, divided (the smaller the better)
3 tablespoons granulated sugar
1 tablespoon lemon zest, finely grated

Steps:

  • FOR THE DOUGH: In a medium bowl, whisk together the flour, sugar, baking powder, zest & salt, then with a pastry cutter, cut in the butter until the mixture resembles coarse crumbs.
  • In a small bowl, whisk together the ricotta cheese, egg yolk, water & vanilla extract, then add this mixture to the flour mixture & stir with a fork just until the dough begins to come together when a small bit is pressed between your fingers.
  • Shape the dough into a disk, then wrap in wax paper & refrigerate for at least 2 hours or up to 2 days.
  • Position a rack in the middle of the oven & preheat the oven to 350 degrees F, then generously butter a large baking sheet.
  • Place the dough on a lightly floured sheet of wax paper, then top that with another sheet of wax paper & roll out the dough to a 10-inch circle.
  • Remove the top sheet of paper, transfer the dough, paper side up, to the prepared baking sheet, & then remove the remaining sheet of wax paper.
  • Fold in the edge of the dough to make a 1/2-inch rim, before baking the crust for 15 minutes.
  • FOR THE FILLING: Meanwhile, in a medium bowl, toss together just 2 pints of the blueberries with the sugar & zest, then pour this mixture onto the warm crust.
  • Bake for another 45 minutes, then top the pizza with the final 1/2 pint of berries & bake 10 minutes longer.
  • Remove the pizza from the oven & put the baking sheet with the pizza on a wire rack to cool for at least 5 minutes.
  • Cut the pizza into wedges & serve warm.

Nutrition Facts : Calories 177.5, Fat 4.4, SaturatedFat 2.5, Cholesterol 27.4, Sodium 117.2, Carbohydrate 32, Fiber 2, Sugar 17.8, Protein 3.7

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