Blueberries With Maple Whipped Cream Recipes

BLUEBERRY WHIPPED CREAM RECIPE

Steps:

• Place beaters and glass or metal bowl in the freezer and chill for 15-30 minutes.
• While chilling, use blender to completely mash blueberries into liquid form.
• Once bowl and beater are chilled, beat whipping cream and sugar in large bowl for 1-2 minutes.
• Add blueberry sauce into cream mixture and continue beating for 3-5 minutes until stiff peaks form.
• Serve blueberry whipped cream over angel food cake, pie, cobbler, or ice cream.

BLUEBERRY MAPLE BREAD PUDDING WITH LEMON WHIPPED CREAM

Steps:

• Lemon Whipped Cream: In a medium bowl, beat ½ cup heavy cream at medium speed.
• As cream begins to thicken, add grated lemon peel and powdered sugar.
• Drizzle in the lemon juice and whip until stiff. Refrigerate.
• Bread Pudding: In a medium bowl, whisk together remaining ¼ cup cream, half- &-half, maple syrup, vanilla and eggs.
• In a large bowl, pour cream mixture over bread cubes; mix well.
• Fold in blueberries.
• Pour into a 2-quart baking dish.
• Refrigerate 15 to 30 minutes.
• Preheat oven to 350°F
• Bake uncovered until set, about 30-40 minutes.
• Serve warm with lemon whipped cream on top.

MAPLE BLUEBERRY PARFAIT

Steps:

• Cook 2 1/4 cups (3/4 pound) blueberries with 1/2 cup maple syrup in a 2-quart heavy saucepan over medium heat, stirring occasionally, until blueberries have burst, 3 to 8 minutes. Cool in an ice bath, stirring occasionally.
• While blueberry mixture cools, beat cream with remaining 1/4 cup maple syrup in a bowl using an electric mixer until it just holds stiff peaks.
• Stir lemon juice and remaining 1 1/4 cups blueberries into cooled blueberry-maple mixture.
• Spoon about 2 tablespoons blueberry mixture into each of 6 glasses and top with half of crumbled cookies and half of whipped cream. Repeat layering of remaining blueberry mixture, crumbled cookies, and whipped cream.
• Serve parfaits immediately.

MAPLE BLUEBERRY CRISP

Steps:

• Preheat oven to 375°. In a large bowl, combine blueberries, syrup, cornstarch and cinnamon. Transfer to a greased 8-in. square baking dish. In a small bowl, combine flour and brown sugar. Cut in butter until mixture resembles coarse crumbs; stir in extract. Sprinkle over top., Bake until filling is bubbly and topping is golden brown, 35-40 minutes. If desired, serve with ice cream.