Blueberry Lemon Heaven In A Cup Recipes

Steps:

• 1. Place the 3/4 cup milk in a medium saucepan along with the 3 tablespoons of sugar. Bring to a boil.
• 2. In a bowl, lightly beat egg yolks and add the cornstarch, 2 Tablespoons sugar and 1/4 cup milk and mix.
• 3. Pour the hot milk into the egg yolk mixture & whisk together, then return all to the saucepan. Over medium heat whisk constant until mixture thickens.
• 4. Once thickened, turn heat down and whisk in the cream cheese, lemon juice, lemon zest and vanilla, until pudding is smooth. Remain on heat for another minute or so.
• 5. Pour pudding into a dish and place plastic wrap directly onto pudding to keep it from forming a skin. Place in refrigerator and chill for a few hours.
• 6. Make your blueberry sauce: In a small saucepan, place your blueberries. Mix the cornstarch, sugar and cinnamon in a bowl. Pour the mixture over the blueberries and then add the water. Bring to a boil, then lower the heat and simmer until thickened and sauce becomes clear. About 4 - 5 minutes. ( if too thick, just add more water until you get the desired thickness.) Set aside to cool.
• 7. Assembly: Get a tall clear glass, wine glass or miniature parfait cups and place a few dollops of pudding in the bottom of glass. I used a baggie for the pudding and cool whip, to squeeze into the cups for a neater presentation. Next, some blueberry sauce, whipped cream, cookie crumbs then repeat the steps, until you get your glass as full as you want it.
• 8. Top with fresh blueberries, cookie crumbs and whipped cream. This photo is missing a bite...Lol

Steps:

• Heat oven to 325 degrees and line a 9-inch square baking dish with parchment paper so it hangs over the edges on all sides by a few inches. (You may need to use two pieces of parchment.)
• Make the crust: In the bowl of a food processor, pulse to combine the flour, confectioners' sugar, lemon zest and salt. Add butter and pulse until a crumbly dough forms, about 10 seconds. (Or mix dry ingredients in a bowl and use pastry cutter to cut in butter, clumping the mixture together in your hands until it holds together.) Press dough into prepared pan. Bake until light golden, 25 to 35 minutes.
• As crust bakes, make the curd: In a medium pot, whisk together the granulated sugar, lemon juice, egg yolks, whole eggs, cornstarch and fine sea salt until well combined. Place over medium heat and stir with a heatproof rubber spatula (or wooden spoon), making sure to scrape around the sides and edges of the pot, until mixture is simmering and thickened, 5 to 10 minutes.
• Bring mixture to a boil and let cook for about 30 seconds, but no longer than 1 minute. Immediately strain through a fine mesh sieve into a bowl. Stir in butter, lemon zest and lime zest, and stir until butter melts. Stir in blueberries.
• Pour mixture over crust, then stir to evenly distribute berries. Return to oven, and bake until blueberries begin to burst and curd starts to turn golden around the edges, 33 to 45 minutes. Transfer to a wire rack to cool to room temperature. Chill in the refrigerator until thoroughly cold before cutting, at least 3 hours. Dust lightly with confectioners' sugar right before serving.

Steps:

• In a large bowl, beat the butter, sugar, lemon juice and eggs. Combine the flour, baking powder and salt; stir into egg mixture alternately with milk, beating well after each addition. Fold in the blueberries, nuts and lemon zest. , Transfer to a greased 8x4-in. loaf pan. Bake at 350° for 60-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack. , Combine glaze ingredients; drizzle over warm bread. Cool completely.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x5 inch loaf pan.
• Grate the zest from the lemon onto a small plate. Cut the lemon in half, and squeeze the juice from both halves. Make a topping by whisking together 1 teaspoon of the lemon zest, 1 tablespoon of the lemon juice, and the confectioners' sugar in a small bowl. Set aside.
• Whisk together the white sugar, melted butter, eggs, sour cream, the remaining lemon zest, and the remaining lemon juice in a large bowl until evenly blended. Stir in the milk; set aside.
• Whisk together the flour, baking powder, and salt in a separate large bowl. Remove 3 tablespoons of the flour mixture and set aside. Make a well in the center of the flour mixture; pour the milk mixture into the well and stir the batter just until combined.
• Fold the frozen blueberries into the reserved 3 tablespoons of the flour mixture, then fold the blueberries into the batter. Pour the batter into the prepared pan.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 60 minutes.
• Remove from oven; immediately poke holes all over the top of the loaf with a toothpick, and pour the topping evenly over the loaf. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.