Zesty Blueberry Pineapple Medley Recipes

BLUEBERRY-PINEAPPLE BUCKLE

Blueberry-Pineapple Buckle image

Strap on your seatbelt and get in gear for this blast-from-the-past dessert. Succulent fruit covered with a cinnamon crumb topping and brown sugar-pineapple sauce is comfort food at its best.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h20m

Yield 9

Number Of Ingredients 20

Ingredients

1 1/4 cups Gold Medal™ all-purpose flour
1/2 cup granulated sugar
1/4 cup butter or margarine, softened
1/4 cup shortening
1/2 cup milk
1 1/2 teaspoons baking powder
1 teaspoon grated lemon peel, if desired
1/2 teaspoon vanilla
1/4 teaspoon salt
1 egg
1 can (8 oz) crushed pineapple in juice, drained, juice reserved for sauce
1 cup fresh blueberries
1/2 cup granulated sugar
1/3 cup Gold Medal™ all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup butter or margarine, softened
3 tablespoons packed brown sugar
1 teaspoon cornstarch
Juice reserved from crushed pineapple
1/4 teaspoon lemon juice

Steps:

Heat oven to 350°F. In large bowl, mix all filling ingredients except pineapple and blueberries with spoon until well blended. Fold in pineapple and blueberries. Spread in ungreased 8-inch square pan.
In small bowl, mix all topping ingredients except butter. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles resemble fine crumbs. Sprinkle over blueberry mixture.
Bake 45 to 50 minutes or until golden brown and toothpick inserted in center comes out clean.
Meanwhile, in 1-quart saucepan, mix brown sugar and cornstarch. Add enough water to reserved pineapple juice to measure 2/3 cup; stir into brown sugar mixture. Cook over medium heat, stirring constantly, until mixture boils. Boil and stir 1 minute; remove from heat. Stir in lemon juice. Serve over warm dessert.

Nutrition Facts : Calories 360, Carbohydrate 52 g, Cholesterol 50 mg, Fiber 1 g, Protein 4 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 230 mg

BLUEBERRY PINEAPPLE CREAM

Blueberry Pineapple Cream image

This is one of my family's favorite desserts. Because it's chilled before serving, it's really refreshing during hot weather. The smooth, creamy filling pairs nicely with the crisp graham cracker crust.

Provided by Taste of Home

Categories Desserts

Time 35m

Yield 16 servings.

Number Of Ingredients 9

Ingredients

1 cup graham cracker crumbs
1/3 cup sugar
1/3 cup butter, melted
1 can (8 ounces) crushed pineapple
30 large marshmallows
2 packages (8 ounces each) cream cheese, softened
1 carton (8 ounces) frozen whipped topping, thawed
1 can (21 ounces) blueberry pie filling
Additional graham cracker crumbs, optional

Steps:

In a bowl, combine the graham cracker crumbs, butter and sugar. Press into a 13x9-in. baking dish. Bake at 350° for 10 minutes. Cool completely. , Meanwhile, drain the pineapple juice into a saucepan; set pineapple aside. Add marshmallows to juice; cook and stir until melted. Remove from the heat and cool for 10 minutes. , In a large bowl, beat cream cheese until smooth. Add marshmallow mixture; beat well. Fold in the pineapple and whipped topping; spread half over crust. Cover with pie filling. Chill for 30 minutes. Top with the remaining cream cheese mixture. Sprinkle with additional graham cracker crumbs if desired. Chill for 30 minutes. Store in the refrigerator.

Nutrition Facts :

ZESTY BLUEBERRY MUFFINS

Zesty Blueberry Muffins image

These are my grandma's family favorite. We all fought over them when she made them. She is gone now and I make them often to remind myself of the times we spent together in the kitchen.

Provided by KennKonn

Categories Dessert

Time 40m

Yield 12 muffins, 12 serving(s)

Number Of Ingredients 10

Ingredients

1 1/2 cups flour
1/4 teaspoon salt
3/4 cup milk
1/2 cup sugar
2 1/2 teaspoons baking powder
1 egg
1/3 cup butter, melted
1 tablespoon lemon rind, grated
1 cup blueberries (fresh or frozen)
2 tablespoons sugar

Steps:

Grease and line 12 muffin tins.
Mix Flour, ½ cup sugar, baking powder, salt in bowl.
Beat egg.
Add milk and melted butter.
Add liquid to dry ingredients.
Stir till just moist.
Add blueberries.
Fill muffin tins ¾ full.
Combine lemon rind and remaining sugar and sprinkle over batter.
Bake at 400 for 20 minutes.

Nutrition Facts : Calories 165.9, Fat 6.3, SaturatedFat 3.7, Cholesterol 33.3, Sodium 174.1, Carbohydrate 25.2, Fiber 0.8, Sugar 11.7, Protein 2.8

ZESTY BLUEBERRY MUFFINS

Zesty Blueberry Muffins image

Found this recipe in Sheila Lukin's American Baking Book. They are so easy to put together and taste great. Can also be made with any other type of berries or fruit in general.

Provided by Lalaloula

Categories Dessert

Time 45m

Yield 14 muffins

Number Of Ingredients 12

Ingredients

125 g soft butter
250 g sugar, plus
2 tablespoons extra sugar
2 eggs
125 ml milk
220 g flour
40 g cornstarch
2 teaspoons baking powder
1 teaspoon vanilla flavoring (optional)
1/4 teaspoon salt
1 pinch cinnamon
380 g blueberries (either fresh or frozen ones)

Steps:

In a big bowl cream butter and sugar. Add the eggs one by one and blend in well. If desired, add vanilla now.
In a second bowl combine flour, corn starch, baking powder, salt and cinnamon.
Give half of the flour mixture to the egg mixture. Add the milk and stir in well. Then add the rest of the flour mixture and the blueberries. Stir in carefully.
Pour the dough into a lined muffin pan and sprinkle with the 2 tbs extra sugar.
Bake in the pre-heated oven at 190°C for 25-35 minutes.
Let cool for 15 minutes and enjoy!=).

Nutrition Facts : Calories 239.7, Fat 8.5, SaturatedFat 5, Cholesterol 50.5, Sodium 159.6, Carbohydrate 38.8, Fiber 1.1, Sugar 22.4, Protein 3.1