Easy Blueberry Desserts That Look Nice (ingredients, cake, sugar, vanilla)
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I'm contributing a dessert to a little get together at the neighbor's house this weekend. Since I have plenty of frozen blueberries, I thought I'd use those. With all of the food prep and cooking going on this week, I don't want to spend a lot of time on it. If it were a sit-down meal, I'd make cobbler of something. That's not really going to work in this situation.
What's fairly easy to make, looks decent and is still edible left over.
Blueberry cobbler - crockpot
2 tbsp butter
1 package blueberry muffin mix
2 cups blueberries -- fresh or frozen
1/2 cup water
1/2 cup sugar -- (more if you like it sweeter)
Make muffin mix according to directions and spread batter in the bottom of a 3 or 4 quart crockpot. Dot with butter. In a saucepan, combine blueberries, sweetener and water. Bring just to a boil. Taste for sweetness and correct. Pour hot blueberries over muffin batter, cover and cook on high for 2.5 hours. Serve warm.
If you have a 6 quart you can double the recipe. You can use regular muffin mix or Bisquick
Blueberry cobbler - crockpot
2 tbsp butter
1 package blueberry muffin mix
2 cups blueberries -- fresh or frozen
1/2 cup water
1/2 cup sugar -- (more if you like it sweeter)
Make muffin mix according to directions and spread batter in the bottom of a 3 or 4 quart crockpot. Dot with butter. In a saucepan, combine blueberries, sweetener and water. Bring just to a boil. Taste for sweetness and correct. Pour hot blueberries over muffin batter, cover and cook on high for 2.5 hours. Serve warm.
If you have a 6 quart you can double the recipe. You can use regular muffin mix or Bisquick
This is very timely, Gandalara. I just a new crockpot for Christmas. Thanks.
Well, normally, I wouldn't do this, but it tastes good and it's a hit.
Buy a frozen pound cake, of the better quality brand, and cut it into cubes. Cook a box of vanilla pudding. Whip some whipped cream. Layer the thawed cake, pudding, thawed blueberries, and whipped topping. Serve it is a pretty class trifle bowl if you own one.
It even looks good in a glass mixing bowl if you don't have a trifle bowl. It's pretty to be able to see the layers.
Another option:
Buy a prepared graham cracker crust. use a box of strawberry jello and make it without cold water (just the first half of the recipe, so you are using half the water). Coat the frozen blueberries with barely enough of the jello to stick them together. (you will have a lot of jello left unused.).
Put the blueberry mixture into the pie shell and chill. The hot jello will melt the berries and then it will set up and hold them together. Top with lavish amounts of whipped cream.
On that blueberry pie, some time when you have more time to cook, make a layer of cheese cake in the pie shell and then put the blueberry and jello on that and top with whipped cream.
Ingredients:
... Crust and Topping:
1-1/2 c. all purpose flour
3/4 c. sugar
1/8 tsp. salt
3/4 c. unsalted butter, chilled
Filling:
2 large eggs
1 c. sugar
1/2 c. sour cream
3/8 c. all purpose flour
1 tsp. almond extract
16 oz. (1 pint) fresh blueberries
1/2 pkg cream cheese, cut into 1/4 inch pieces
Directions:
Heat oven to 350°F. Grease an 8x8-inch pan with non stick cooking spray; set aside.
For the crust, combine the flour, sugar, and salt in a food processor or by hand until crumbly. Cut the butter into 1/2-inch pieces and add to flour mixture. Process until the butter is evenly distributed but the mixture is still crumbly (about 30 to 60 seconds).
Reserve 1-1/2 cups of the mixture for the topping; set aside. Press the remaining mixture into the bottom of the prepared pan.
For the filling, whisk eggs in a large bowl, then add the sugar, sour cream, flour, and almond extract. Spoon the filling over the crust, spread blueberries over top,
spread pieces of cream cheese, then sprinkle the reserved topping mixture evenly over the filling.
Bake 45 to 55 minutes or until top turns golden brown. Cool 1 hour before cutting and serving or serve out of pan cobbler style.
Yield: 16 bars
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