BLUEBERRY-LEMON SAUCE
Provided by Dede Wilson
Categories Sauce Berry Citrus Fruit Dessert Blueberry Lemon Summer Vegan Bon Appétit Fat Free Kidney Friendly Vegetarian Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 1/2 cups
Number Of Ingredients 6
Steps:
- Whisk sugar, cornstarch, and fresh lemon juice in medium saucepan until cornstarch dissolves. Add 1 cup water and half of blueberries. Bring to boil, stirring occasionally. Reduce heat and simmer 2 minutes, crushing blueberries coarsely with potato masher. Remove from heat. Stir in remaining 1 1/4 cups blueberries and grated lemon peel.Serve warm or at room temperature. DO AHEAD Sauce can be made 4 days ahead. Cover and refrigerate. Bring sauce to room temperature or rewarm before using.
BLUEBERRY SAUCE
Steps:
- Combine the blueberries and vanilla sugar in a large heavy saucepan. Add 1 cup water and the lemon juice and bring to a boil over high heat, stirring occasionally. Reduce the heat and simmer for 15 minutes, or until the mixture begins to thicken.
- Remove from the heat and strain through a fine sieve. Cool to room temperature, cover and refrigerate.
BLUEBERRY LEMON CREPES WITH CUSTARD SAUCE
Provided by Melissa d'Arabian : Food Network
Categories dessert
Time 50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- To make the crepes: Whisk the flour, sugar, lemon zest and salt in a medium bowl. In a measuring cup, whisk together the milk, egg and 1 tablespoon of butter. Slowly whisk the egg mixture into the flour mixture until smooth.
- In a heavy small saute pan or crepe pan, lightly brush the pan with a layer of melted butter and heat over medium-high heat. Working quickly, pour in about 3 tablespoons of batter and tilt the pan to coat. Cook for 1 or 2 minutes and then flip with a thin metal spatula to finish cooking the other side, another minute. Repeat with remaining batter. Keep the crepes warm while preparing the rest of the dessert.
- To make the Blueberry Filling: Heat the jam in a small pan over low heat or microwave until warm and syrupy. Whisk in the lemon juice and set aside.
- To make the Custard Sauce: In a small saucepan, whisk the sugar, cornstarch and salt together until well blended. Whisk in the milk and cook over low heat until almost boiling, then remove from the heat. In a small bowl, whisk together the egg yolk and vanilla until well blended. Add a couple of tablespoons of the hot milk from the saucepan and whisk to temper the egg. Add resulting egg mixture to the rest of the warm milk in the pan, whisking to combine. Cook over low heat until the sauce begins to thicken (do not boil). Let the sauce cool slightly while assembling the crepes.
- To assemble: Spread some of the blueberry filling in a line down the center of each crepe and roll up. Spoon a few tablespoons of the custard sauce on each dessert plate and lay 2 crepes on top. Sprinkle with confectioners' sugar and serve.
LITTLE BLUEBERRY PUDDINGS WITH LEMON CURD SAUCE
These little puds look deceptively sweet, but they contain a sponge bursting with berries and the sauce is deliciously tangy
Provided by Sarah Cook
Categories Dessert, Dinner
Time 1h15m
Number Of Ingredients 9
Steps:
- Heat oven to 180C/160C fan/gas 4 and put the kettle on. Butter 6 individual pudding basins or dariole moulds and line the bottoms with circles of baking parchment. Beat the butter and sugar until pale and fluffy, then beat in the eggs one by one. Fold in the flour and lemon zest with the juice from half a lemon. Divide between the moulds, and evenly scatter the blueberries over each.
- Sit the moulds in a roasting tin or baking dish just big enough to hold them all. Pour in boiling water from the kettle to come halfway up the sides. Bake for 30-40 mins until risen and a skewer poked in the centre comes out clean.
- Meanwhile, make the sauce. Tip the lemon curd into a small pan and gently warm. Gradually mix the juice from 1 lemon into the cornflour until you have a smooth paste, then stir into the lemon curd. Bubble for 1-2 mins, stirring, until smooth. Keep at room temperature.
- To serve, carefully release each pudding from its mould by running a cutlery knife around the edge. Turn out onto serving dishes and spoon the lemon sauce on top. Eat with a dollop of crème fraîche or yogurt.
Nutrition Facts : Calories 540 calories, Fat 25 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 77 grams carbohydrates, Sugar 47 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.83 milligram of sodium
LEMON MOUSSE WITH BLUEBERRY SAUCE
Although it sounds like a bit of trouble, it actually isn't, and can actually be made in about 45 minutes. It takes about 2 hours to chill, which I have not included in the prep time. But, if serving for guests or a special occasion, simply make it in the morning and forget about it until time to serve.
Provided by JackieOhNo
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Sprinkle gelatin over lemon juice and zest of 3 lemons in small saucepan; let stand 5 minutes to let gelatin soften. Heat over very low heat just until gelatin dissolves completely; then let cool completely.
- Beat egg yolks in bowl until thick. Gradually beat in 1/3 cup sugar and continue to beat until very thick and very pale. Beat in vanilla and cooled gelatin mixture.
- Beat egg whites in another bowl until foamy. Gradually beat in 2 T. sugar and continue to beat until stiff peaks form (but not dry).
- Whip cream until soft peaks form. Using rubber spatula, gently fold cream into the egg yolks, then fold in egg whites.
- Transfer to large serving bowl. Refrigerate covered at least 2 hours but no longer than 24 hours.
- Meanwhile, make blueberry sauce. Combine blueberries, the zest and juice of 1 lemon, and 5 T. sugar (or so) in a medium saucepan. Heat to boiling over medium heat, stirring occasionally; reduce heat and boil gently until juice is slightly thickened and syrupy, 10-15 minutes. Let cool completely, then transfer to serving bowl and refrigerate until ready to serve.
Nutrition Facts : Calories 371.2, Fat 20, SaturatedFat 10.7, Cholesterol 265.8, Sodium 88.4, Carbohydrate 41.4, Fiber 2.3, Sugar 35.9, Protein 8.8
BLUEBERRY LEMON SAUCE
Delicious over pound cake or vanilla ice cream, this sweet-tart sauce will keep in the refrigerator for up to a week.
Provided by ruth in NJ
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 4
Steps:
- In a saucepan on medium heat, bring the blueberries, sugar, salt and a tablespoon of water to a simmer, stirring often, until the mixture is juicy.
- Cook for a few minutes, until the blueberries are soft.
- In a blender or food processor, whirl the blueberries with the lemon juice until smooth.
- Add additional sugar to taste.
- Add more water if you want a thinner sauce.
Nutrition Facts : Calories 259.5, Fat 0.8, SaturatedFat 0.1, Sodium 79.8, Carbohydrate 66.6, Fiber 5.5, Sugar 56, Protein 1.7
LEMON BLUEBERRY PAVLOVA
My favorite way to enjoy lemon meringue is with pavlova. The meringue base cools and dries out slowly, creating a crispy, crunchy crust on the outside which contrasts beautifully with a soft, sticky center. Topped with an intense lemon curd filling, fresh blueberries, and a homemade blueberry sauce, this dessert takes a little bit of time to make but is also simple and easy to pull off!
Provided by Chef John
Time 5h
Yield 6
Number Of Ingredients 17
Steps:
- Prepare lemon curd filling: Cut butter into small pieces and set aside.
- Separate eggs, placing yolks in a heat-proof bowl and whites in glass, metal, or ceramic bowl. Cover egg whites and leave on the counter to come to room temperature for the meringue.
- Add lemon zest, salt, sugar, and lemon juice to egg yolks. Whisk until thoroughly combined.
- Add 1 to 2 inches water to a saucepan over low heat; bring to a simmer. Place bowl of filling over the simmering water. Cook, stirring constantly with a spatula, until mixture is very hot to the touch and thick enough to coat the back of a spoon, 10 to 15 minutes.
- Stir in butter, 3 or 4 pieces at a time, waiting until butter has melted before each addition. Remove from the heat and pour filling into a bowl to cool, about 15 minutes. Lay plastic wrap on top of the filling, pressing down so it doesn't develop a skin, and place in the refrigerator until well chilled, 2 to 3 hours.
- Preheat the oven to 250 degrees F (120 degrees C). Line a baking sheet with a silicone liner, such as Silpat®. Lightly spray with cooking spray.
- Begin meringue: Mix cornstarch into sugar and set aside.
- Add cream of tartar, lemon juice, and vanilla to the reserved egg whites. Whisk with a large whisk until very soft peaks form, about 3 minutes. Whisk in sugar mixture, 2 tablespoons at a time, whisking about 1 minute between each addition, until incorporated. When all sugar mixture has been added, continue to whisk until relatively stiff peaks form and whites are firm enough to hold their shape.
- Use 2 spoons or a piping bag to transfer whites onto the prepared baking sheet, forming a ring of dollops about 8 or 9 inches across. Fill in the middle with meringue, then go back around the edges adding more meringue to build up the outside edge.
- Bake in the center of the preheated oven for exactly 1 hour. At 1 hour, turn off the oven and crack the door. Let meringue sit in the oven until its cooled completely, about 1 hour.
- Meanwhile, prepare blueberry sauce: combine 1 cup blueberries, sugar, and water in a saucepan over medium heat; bring to a simmer. Cook, stirring occasionally, until blueberries collapse and liquid thickens, about 10 minutes.
- Remove from the heat and pass through a fine mesh strainer. Place in the refrigerator until fully chilled, about 45 minutes.
- Very carefully transfer cooled meringue to a serving platter using 2 large spatulas if necessary; you may get some cracks but that's okay. Use a spoon to crack the center a bit to make room for the filling.
- Fill the center with chilled lemon curd filling. Place remaining blueberries over top and drizzle with blueberry sauce. Garnish with mint.
Nutrition Facts : Calories 423.7 calories, Carbohydrate 62.4 g, Cholesterol 164.7 mg, Fat 18.8 g, Fiber 1.1 g, Protein 4.7 g, SaturatedFat 10.8 g, Sodium 76 mg, Sugar 58.4 g
BLUEBERRY BUCKLE WITH LEMON SAUCE
This recipe is a family favorite, served warm as dessert, plain or with a scoop of ice cream. My family also likes it cold as a coffee cake. But the lemon sauce topping makes this traditional dessert a little different, enhancing the flavor of the blueberries. -Maureen Carr, Carman, Manitoba
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 9 servings (1 cup sauce).
Number Of Ingredients 20
Steps:
- In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg, milk and butter; add to dry ingredients just until moistened. Spread into a greased 8-in. square baking dish. Top with blueberries., For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over blueberries. , Bake at 350° for 45-55 minutes or until golden brown and a toothpick inserted in the center comes out clean., In a small saucepan, combine the sugar, cornstarch and lemon zest; gradually stir in water until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir 1 minute longer or until thickened. Remove from the heat; stir in butter and lemon juice. Serve warm with buckle.
Nutrition Facts : Calories 402 calories, Fat 18g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 285mg sodium, Carbohydrate 57g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.
BLUEBERRY-LEMON SAUCE
Blueberries and lemon simmer on the stove until thick, delicious, and just right. Perfect over cheesecake, ice cream, pancakes, and more.
Provided by Kare for Kitchen Treaty
Time 25m
Number Of Ingredients 5
Steps:
- Rinse and pick through the blueberries, discarding any bad berries and stems.
- Pour blueberries in a medium saucepan and stir in the sugar, lemon zest and juice, and water.
- Heat over medium-high heat, stirring occasionally, until the mixture comes to a boil.
- Turn heat down to medium-low, and simmer for about 15 - 20 minutes, until the mixture thickens.
- Remove from heat and stir in the vanilla.
- Serve warm or cold over cheesecake, ice cream, pancakes, french toast, waffles, or whatever else you dream up. Keeps in the refrigerator, sealed airtight, for several days.
EASY BLUEBERRY SAUCE
Looking for a blueberry sauce recipe for cheesecake? Look no further! This luscious blueberry topping is perfectly sweetened to put on anything from a scoop of vanilla ice cream to a slice of angel food or pound cake. -Doris Dezur, Eugene, Oregon
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 3/4 cup.
Number Of Ingredients 8
Steps:
- In a small saucepan, combine sugar, cornstarch and salt. Gradually whisk in water until smooth. Add blueberries, lemon zest and juice; bring to a boil over medium heat, stirring constantly. Cook and stir until thickened, 2-3 minutes (some berries will remain whole). Serve warm or chilled over ice cream.
Nutrition Facts : Calories 97 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 25g carbohydrate (22g sugars, Fiber 1g fiber), Protein 0 protein.
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