Blueberrries With Lemon Cream Recipes

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BLUEBERRRIES WITH LEMON CREAM



Blueberrries With Lemon Cream image

Blending vanilla yogurt and reduced-fat cream cheese creates a topping that is as virtuous as it is delicious. Any fresh berry would be lovely in this recipe. The recipe is courtesy Eating Well.

Provided by Barb G.

Categories     Dessert

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

4 ounces low-fat cream cheese
3/4 cup low-fat vanilla yogurt
1 teaspoon honey
2 teaspoons lemon zest, freshly grated
2 cups blueberries, fresh

Steps:

  • Using a fork, break up cream cheese in a medium bowl;Add yogurt and honey to cream cheese.
  • Using an electric mixer, beat at high speed until creamy, add lemon zest.
  • Layer lemon cream and blueberries in dessert dishes or wine glasses.
  • NOTE: This can be made ahead; the dessert will keep, covered, in the refrigerator for up to 8 hours.

Nutrition Facts : Calories 159.8, Fat 7.5, SaturatedFat 4.6, Cholesterol 23.8, Sodium 144.3, Carbohydrate 19.3, Fiber 1.9, Sugar 15, Protein 5.7

BLUEBERRY CAKE WITH LEMON-MASCARPONE CREAM



Blueberry Cake with Lemon-Mascarpone Cream image

Provided by Valerie Bertinelli

Categories     dessert

Time 1h35m

Yield 6 servings

Number Of Ingredients 17

1 cup plus 1 teaspoon all-purpose flour, plus more for the pan
1 teaspoon baking powder
1/2 teaspoon salt
1 stick (8 tablespoons) unsalted butter, softened, plus more for the pan
1 cup sugar
2 large eggs
1/2 teaspoon vanilla
2 cups frozen blueberries, rinsed and drained
1 teaspoon lemon juice
1 teaspoon grated lemon zest
1/2 teaspoon cinnamon
Confectioners' sugar, for dusting
1 cup mascarpone, at room temperature
1/4 cup heavy whipping cream, at room temperature
3 teaspoons honey
Zest of 1 lemon
1 vanilla bean, halved lengthwise, seeds scraped

Steps:

  • For the blueberry cake: Preheat the oven to 350 degrees F. Lightly butter a 9-inch springform pan and dust with flour.
  • Whisk 1 cup of the flour with the baking powder and salt in a medium bowl; set aside.
  • Combine the butter and sugar in a large bowl and beat with an electric mixer on medium-high speed until light and fluffy, about 3 minutes. Add the eggs one at a time, beating until well combined. Beat in the vanilla. Reduce the mixer speed to low and slowly add the flour mixture, beating until smooth. Spoon the batter into the prepared pan and smooth with an offset spatula. In a bowl, combine the berries with the remaining 1 teaspoon flour and the lemon juice, lemon zest and cinnamon; spoon over the batter.
  • Bake until golden and a toothpick inserted into the center comes out clean, about 50 minutes. Remove from oven and let cool in the pan for 10 minutes. Carefully slide a thin knife around the edges of the cake to release it from the pan. Transfer the cake to a platter, berry-side up, and dust lightly with confectioners' sugar.
  • For the lemon-mascarpone cream: In a medium bowl, whisk together the mascarpone and whipping cream until just combined. With a rubber spatula, fold in the honey, lemon zest and vanilla seeds.
  • To serve, spoon a dollop of the lemon-mascarpone cream on top of a slice of blueberry cake. (Refrigerate leftover cream in an airtight container for up to 2 days.)

BLUEBERRY CUPCAKES WITH LEMON CREAM CHEESE FROSTING



Blueberry Cupcakes with Lemon Cream Cheese Frosting image

These blueberry cupcakes are super tender with just a slight tang from the cream cheese, sour cream, and lemon juice. These are perfect for a special occasion! Birthday parties, brunch, or picnics. Garnish with extra fresh blueberries and lemon zest for a lovely presentation.

Provided by Pam Lolley

Categories     Cupcakes

Time 1h25m

Yield 24

Number Of Ingredients 18

½ cup salted butter, softened
½ (8 ounce) package cream cheese, softened
2 cups white sugar
4 large eggs, at room temperature
2 teaspoons vanilla extract
1 tablespoon lemon juice
2 teaspoons lemon zest
3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
1 (8 ounce) carton sour cream
1 ½ cups fresh blueberries
1 (8 ounce) package cream cheese, softened
½ cup salted butter, softened
1 (16 ounce) box powdered sugar
1 teaspoon lemon zest
1 teaspoon lemon juice, or more as needed

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Place 24 paper baking cups in two (12-cup) muffin pans. Set aside.
  • Beat butter and cream cheese with a stand mixer fitted with the paddle attachment at medium speed until creamy, about 1 minute. Gradually add sugar and beat until light and fluffy, 2 to 3 minutes. Add eggs, 1 at a time, beating just until blended after each addition. Beat in vanilla, lemon juice, and lemon zest.
  • Whisk together flour, baking powder, baking soda, and salt in a bowl. Gradually add flour mixture to butter mixture alternately with sour cream on low speed, beating just until blended after each addition, beginning and ending with flour mixture. Gently fold in blueberries. Spoon or scoop batter into prepared baking cups, filling each about 2/3 full (about 1/4 cup batter for each).
  • Bake in the preheated oven until a wooden pick inserted in the centers comes out clean, 22 to 25 minutes. Cool in pans on wire racks for 5 minutes. Remove from pans to wire racks and cool completely, about 30 minutes.
  • For the frosting beat cream cheese and butter with a stand mixer fitted with the paddle attachment at medium speed until light and fluffy, about 2 minutes. Reduce speed to low and gradually add powdered sugar and beat well. Beat in zest and 1 teaspoon lemon juice. Increase speed to medium-high and beat until light and fluffy, adding 1 teaspoon lemon juice if needed to reach desired consistency. Pipe or spread frosting onto cupcakes.

Nutrition Facts : Calories 349.5 calories, Carbohydrate 49.6 g, Cholesterol 70.9 mg, Fat 15.6 g, Fiber 0.7 g, Protein 4.2 g, SaturatedFat 9.5 g, Sodium 200.3 mg

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