Lemon Blueberry Dessert Recipes

Steps:

• Put blueberries into a shallow bowl. Pour lemon juice and sprinkle sugar evenly over the blueberries; refrigerate at least 15 minutes.
• Divide pound cake cubes into 4 small dessert dishes.
• Pour milk into a bowl, add pudding mix, and beat with a whisk for 2 minutes; pour evenly over the 4 portions of pound cake. Refrigerate pudding and cake mixtures until the pudding is set, at least 5 minutes.
• Divide blueberries into 4 portions, reserving 4 berries for topping. Spoon 1 portion berries over each cake portion. Top each portion with whipped cream. Place one berry atop each portion of whipped cream.

Steps:

• For the blueberry mash: Measure out 1/2 cup of the blueberries and reserve for garnish. Combine the remaining blueberries with the granulated sugar and lemon zest and juice in a bowl. With a potato masher, crush the berries and set aside for 5 minutes.
• For the whipped cream: Whip the cream with an electric mixer until foamy. Add the powdered sugar and vanilla bean paste and whip to soft peaks. Set aside.
• For the cheesecake filling: In the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese, lemon curd and lemon zest and juice and mix until combined. Fold half of the whipped cream into the cream cheese mixture. (Save the remaining whipped cream for assembly.)
• To assemble: In each dessert bowl or martini glass, add a layer of cheesecake filling, blueberry mash, crushed cookies and lemon curd. Repeat until each glass is filled, then top with a dollop of the reserved whipped cream. Garnish with the remaining crushed cookies, a few of the reserved blueberries and more lemon zest.

Steps:

• Set aside 1/4 cup blueberries for garnish. In a large bowl, combine pie filling and yogurt. , In a 3-1/2-qt. serving or trifle bowl, layer a third of the cake cubes, lemon mixture and blueberries. Repeat layers twice. Top with whipped topping. Cover and refrigerate for at least 2 hours. Garnish with reserved blueberries and, if desired, lemon and mint.

Steps:

• Put berries in greased 8" square pan.
• Dribble juice over, and sprinkle with cinnamon Cream sugar and butter Add dry ingredients and milk.
• Mix til smooth.
• Spread over berries.
• Combine sugar and cornstarch.
• Sprinkle over batter.
• Pour boiling water carefully over.
• Bake 45-60 minutes at 350° till browned.
• Can be halved in a loaf pan.

Steps:

• Heat oven to 325 degrees.
• Mix wafer crumbs with butter and 3 tablespoons sugar; press into bottom of 13 x 9 pan. Bake 10 minutes.
• Beat cream cheese, 1 cup sugar and flour in large bowl with mixer until well blended.
• Add sour cream and mix well.
• Add eggs, one at a time, mixing on low speed after each, just until blended.
• Stir in dry pudding mix until well blended. Gently stir in 1 cup berries.
• Bake 1 hour or until almost set. Center will still be jiggly.
• Cool completely. Refrigerate 4 hours. Top with Cool Whip and remaining berries just before serving.