1 Minute Blueberries Cream Recipes

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BLUEBERRY CREAM DESSERT



Blueberry Cream Dessert image

A delicious blueberry dessert with a graham cracker crust and fresh blueberries.

Provided by eytttt

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 8h50m

Yield 12

Number Of Ingredients 11

1 ¼ cups graham cracker crumbs
6 tablespoons butter, melted
¼ cup white sugar
¾ cup cold water
½ cup white sugar
1 (.25 ounce) package unflavored gelatin
1 cup sour cream
1 (8 ounce) container blueberry-flavored yogurt
½ teaspoon vanilla extract
½ cup heavy whipping cream
1 cup blueberries

Steps:

  • Mix graham cracker crumbs, melted butter, and 1/4 cup white sugar in a bowl. Measure 1/4 cup crust mixture and set aside. Press remaining crust mixture into a 10x6x2-inch pan.
  • Combine water, 1/2 cup white sugar, and gelatin in a saucepan over medium-low heat; cook and stir until gelatin and sugar dissolve, about 5 minutes.
  • Stir sour cream and yogurt together in a bowl. Gradually stir gelatin mixture into sour cream mixture; stir in vanilla extract. Refrigerate until partially set, about 30 minutes.
  • Beat heavy cream in a glass or metal bowl until soft peaks form. Fold sour cream mixture into whipped cream; stir in blueberries. Spread blueberry cream evenly over crust; sprinkle reserved 1/4 graham cracker mixture over dessert. Chill in refrigerator, 8 hours to overnight.

Nutrition Facts : Calories 230.8 calories, Carbohydrate 24 g, Cholesterol 37.4 mg, Fat 14.4 g, Fiber 0.5 g, Protein 2.7 g, SaturatedFat 8.6 g, Sodium 120.2 mg, Sugar 17.9 g

NOVA SCOTIA BLUEBERRY CREAM CAKE



Nova Scotia Blueberry Cream Cake image

I went to a potluck and someone brought this dessert. A dense cake layer is topped with a rich blueberry and sour cream layer. This dessert is awesome! Serve with whipped cream and enjoy!

Provided by Paul

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h20m

Yield 10

Number Of Ingredients 11

1 ½ cups all-purpose flour
½ cup white sugar
1 ½ teaspoons baking powder
½ cup butter
1 egg
1 teaspoon vanilla extract
4 cups blueberries
2 cups sour cream
½ cup white sugar
2 egg yolks
1 teaspoon vanilla extract

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C). Grease a 9 inch springform pan.
  • In a medium bowl, stir together the flour, 1/2 cup of sugar, and baking powder. Mix in the butter by pinching between your fingers or using a pastry blender until the mixture resembles coarse crumbs. Stir in the egg and 1 teaspoon of vanilla. Pat lightly into the bottom of the prepared pan. Pour blueberries over the top.
  • In another medium bowl, whisk together the sour cream, 1/2 cup of sugar, egg yolks and 1 teaspoon of vanilla until smooth. Pour over the blueberries.
  • Bake for 60 to 70 minutes in the preheated oven, until the top is lightly browned. Cool, then run a knife around the edge of the pan. Remove the outer ring of the pan, and cut into wedges to serve.

Nutrition Facts : Calories 379.1 calories, Carbohydrate 45.1 g, Cholesterol 104.2 mg, Fat 20.6 g, Fiber 1.9 g, Protein 5.1 g, SaturatedFat 12.3 g, Sodium 172.5 mg, Sugar 26.1 g

BLUEBERRIES AND CREAM



Blueberries and Cream image

Nigella Lawson called this "the ultimate in a no-cook dessert": nothing more than Greek or whole-milk yogurt and heavy cream combined in a bowl and given a thick sprinkled covering of soft brown sugar, light or dark as you wish. It's a dish her grandmother made, calling it Barbados cream (presumably because the sugar she used came from Barbados). After combining the yogurt, cream and sugar, you wrap the bowl in plastic and put it in the fridge for 12 to 24 hours to let the sugar turn into a dark bronze liquid, slowly seeping into the cream and yogurt. It tastes like a light, uncrunched crème brûlée. When you are ready to eat it, take the cream-yogurt mixture to the table with another bowl filled with blueberries. And then sit down and feel quietly pleased with yourself: you have made a lovely summer dessert and have not so much as broken a sweat.

Provided by Nigella Lawson

Time 5m

Yield 4 servings

Number Of Ingredients 4

1 cup heavy cream
1 cup Greek or other plain whole-milk yogurt
1/3 cup soft brown sugar, or as needed
2 cups blueberries

Steps:

  • The day before serving, combine the cream and yogurt in a mixing bowl, and whisk until thick but not stiff. Scrape into a shallow serving bowl about 8 inches in diameter.
  • Sprinkle with enough brown sugar to cover top of yogurt mixture. Cover with plastic wrap, and refrigerate for 12 to 24 hours.
  • Remove yogurt mixture from refrigerator, and allow it to come to room temperature. Serve yogurt and berries in separate bowls, allowing guests to help themselves.

Nutrition Facts : @context http, Calories 331, UnsaturatedFat 8 grams, Carbohydrate 27 grams, Fat 24 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 15 grams, Sodium 55 milligrams, Sugar 24 grams

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