Blueberry Cheesecake Day 2024 is on Sunday, May 26, 2024: Need recipes I have 2 and a half cups of blueberries?

Sunday, May 26, 2024 is Blueberry Cheesecake Day 2024. National Blueberry Cheesecake Day recipes Tips for blueberry cheesecake

Blueberry Cheesecake Day

Cheesecake is an organization by itself. The surprise's beginnings go back to Classical times, however Americans have actually absolutely made it their very own by including a selection of flavors. Blueberry Cheesecake Day is below to commemorate the most typical topping which integrates the ancient practice of creamy goodness with the modern-day love of healthy all-natural berries.

Cheesecake is as prevalent as it is functional. The recipes and elements vary from area to area. Europeans use ricotta or curd cheese which makes the end product spongy and a some tougher, while in America lotion cheese keeps the dessert full-bodied and light at the same time. Blueberries, on the various other hand, are a steeple of sweet Americana, playing major jobs in an assortment of muffins, tarts, and pies.

It is just all-natural to combine these two delectable practices in a signature treat. Blueberry Cheesecake Day commemorates this satisfied encounter and encourages a lot more cooking expedition and enjoyment!

Need recipes I have 2 and a half cups of blueberries?

Blueberry cheesecake gateau

Ingredients

255g/9oz self-raising flour

225g/8oz caster sugar

225g/8oz butter (softened)

4 large eggs

1 tbsp milk

For the icing and decoration

400g/14oz light soft cheese

grated zest of 2 limes and the juice of 1

110g/4oz icing sugar

225g/8oz blueberries

Method

1. Preheat the oven to 180C/350F/Gas 4. Grease a deep 18cm/7in round tin, and line the base with greaseproof paper.

2. Put the flour, baking powder, sugar, butter and eggs into a large bowl and beat with an electric mixer on slow speed until everything is mixed together. Increase the speed and whisk for 2 minutes. Stir in the milk.

3. Spoon the mixture into the tin and level the top, bake for 50-60 minutes, or until the centre of the cake springs back when lightly pressed, and the mixture is starting to come away from the sides of the tin.

4. Leave the cake in the tin for 5 minutes, then turn out on to a wire rack and leave to cool before decorating. This cake keeps in an airtight tin for 2-3 days.

5. To decorate, split into three layers.

6. Beat the cheese until soft, then beat in the lime zest, juice and icing sugar. Sandwich the cake back together with two thirds of the cheese mixture, and spread the rest on the top.

7. Arrange the blueberries in tight circles around the top of the cake, starting in the centre. Keeps for one day in the fridge.

Blueberry and ricotta pancakes

Ingredients

4 eggs, yolks and whites separated

310g/11oz ricotta

190ml/6½fl oz milk

255g/9oz plain flour

1 tsp baking powder

pinch of salt

310g/11oz blueberries

110g/4oz sugar

85g/3oz butter

extra blueberries to garnish

Method

1. Place the egg yolks, ricotta and milk in a large mixing bowl and stir to combine.

2. Sieve in the flour, baking powder and salt and mix well with the ricotta mixture.

2. Whisk the egg whites to a soft peak. Add a third of the egg whites to the ricotta mixture and stir in to loosen the mixture. Gently fold in the remaining egg whites.

3. Add one third of the blueberries to the batter and stir in.

4. Place the remaining blueberries in a small pan with the sugar and half the butter and simmer for a couple of minutes so that some of the berries have collapsed.

5. Melt the remaining butter in a frying pan and add a ladle of the batter to the pan. Once the pancake bubbles a bit, after about 1-2 minutes, turn the pancake over and cook on the other side. Repeat until all the batter is used up.

5. Serve by placing three pancakes on top of each other and drizzle some of the blueberry compôte over the pancakes and plate.

6. Finally put a scoop of crème fraîche on the pile of pancakes. Garnish with a few fresh blueberries.

Blueberry muffins

The all-American favourite, any time of the day. To ring the changes, fresh blackberries, raspberries, loganberries or mulberries can be added instead of blueberries.

Ingredients

175g/6oz rice flour

50g/2oz tapioca flour

1 tsp bicarbonate of soda

2 tsp gluten-free baking powder

1 rounded tsp xanthan gum

¼ tsp salt

150g/5oz caster sugar

60g/2½oz butter, melted and cooled

1 egg, preferably free-range, beaten

60g/2½oz buttermilk

150g/5oz fresh blueberries

12-hole muffin tin lined with paper cases

Method

1. Preheat the oven to 180C/35F/Gas 4.

2. Sift together the rice flour, tapioca flour, bicarbonate of soda, baking powder and xanthan gum in a large mixing bowl. Add the salt and sugar and mix well.

3. Whisk together the cooled melted butter, egg and buttermilk in another large bowl. Make a well in the centre of the dry ingredients and pour in the butter, egg and buttermilk mixture. Stir gently with a wooden spoon to combine and finally gently fold in the blueberries.

4. Divide the batter equally between the 12 muffin cases and bake in the oven for approximately 25 minutes or until a skewer inserted into the centre comes out cleanly. They are nicest served warm.

Apple and blueberry slump

Ingredients

450g/1lb Bramley apples

25g/1oz butter

255g/9oz blueberries

85g/3oz golden caster sugar

255g/9oz tub mascarpone

For the slump:

85g/3oz butter, cut into pieces

225g/8oz self-raising flour

50g/2oz golden caster sugar

1 lemon, zest only, finely grated

150ml/¼ pint milk

Method

Preparation:

1. Have ready a buttered 1.5 litre/2¾ pint ovenproof dish. Peel, core and thinly slice the apples.

2. Heat the butter in a frying pan, add the apples and fry the apple slices, turning occasionally for 3-4 minutes until just starting to soften. Tip into the ovenproof dish along with the blueberries and sugar, and mix lightly. Set aside.

3. Rub the butter into the flour until the mixture resembles fine crumbs, stir in the sugar and lemon zest. At this point you can leave the mixture in the bowl for several hours, covered, ready to add the milk just before you want to bake it.

On the day:

1. Preheat the oven to 200C/400F/Gas 6. Make a well in the centre of the d

What cakes or puddings could I make with blueberries?

What cakes or puddings could I make with blueberries?

Blueberry cheesecake gateau

Ingredients

255g/9oz self-raising flour

1 tsp baking powder

225g/8oz caster sugar

225g/8oz butter (softened)

4 large eggs

1 tbsp milk

For the icing and decoration

400g/14oz light soft cheese

grated zest of 2 limes and the juice of 1

110g/4oz icing sugar

225g/8oz blueberries

Method

1. Preheat the oven to 180C/350F/Gas 4. Grease a deep 18cm/7in round tin, and line the base with greaseproof paper.

2. Put the flour, baking powder, sugar, butter and eggs into a large bowl and beat with an electric mixer on slow speed until everything is mixed together. Increase the speed and whisk for 2 minutes. Stir in the milk.

3. Spoon the mixture into the tin and level the top, bake for 50-60 minutes, or until the centre of the cake springs back when lightly pressed, and the mixture is starting to come away from the sides of the tin.

4. Leave the cake in the tin for 5 minutes, then turn out on to a wire rack and leave to cool before decorating. This cake keeps in an airtight tin for 2-3 days.

5. To decorate, split into three layers.

6. Beat the cheese until soft, then beat in the lime zest, juice and icing sugar. Sandwich the cake back together with two thirds of the cheese mixture, and spread the rest on the top.

7. Arrange the blueberries in tight circles around the top of the cake, starting in the centre. Keeps for one day in the fridge.

Blueberry and ricotta pancakes

Ingredients

4 eggs, yolks and whites separated

310g/11oz ricotta

190ml/6½fl oz milk

255g/9oz plain flour

1 tsp baking powder

pinch of salt

310g/11oz blueberries

110g/4oz sugar

85g/3oz butter

extra blueberries to garnish

Method

1. Place the egg yolks, ricotta and milk in a large mixing bowl and stir to combine.

2. Sieve in the flour, baking powder and salt and mix well with the ricotta mixture.

2. Whisk the egg whites to a soft peak. Add a third of the egg whites to the ricotta mixture and stir in to loosen the mixture. Gently fold in the remaining egg whites.

3. Add one third of the blueberries to the batter and stir in.

4. Place the remaining blueberries in a small pan with the sugar and half the butter and simmer for a couple of minutes so that some of the berries have collapsed.

5. Melt the remaining butter in a frying pan and add a ladle of the batter to the pan. Once the pancake bubbles a bit, after about 1-2 minutes, turn the pancake over and cook on the other side. Repeat until all the batter is used up.

5. Serve by placing three pancakes on top of each other and drizzle some of the blueberry compôte over the pancakes and plate.

6. Finally put a scoop of crème fraîche on the pile of pancakes. Garnish with a few fresh blueberries.

Blueberry muffins

The all-American favourite, any time of the day. To ring the changes, fresh blackberries, raspberries, loganberries or mulberries can be added instead of blueberries.

Ingredients

175g/6oz rice flour

50g/2oz tapioca flour

1 tsp bicarbonate of soda

2 tsp gluten-free baking powder

1 rounded tsp xanthan gum

¼ tsp salt

150g/5oz caster sugar

60g/2½oz butter, melted and cooled

1 egg, preferably free-range, beaten

60g/2½oz buttermilk

150g/5oz fresh blueberries

12-hole muffin tin lined with paper cases

Method

1. Preheat the oven to 180C/35F/Gas 4.

2. Sift together the rice flour, tapioca flour, bicarbonate of soda, baking powder and xanthan gum in a large mixing bowl. Add the salt and sugar and mix well.

3. Whisk together the cooled melted butter, egg and buttermilk in another large bowl. Make a well in the centre of the dry ingredients and pour in the butter, egg and buttermilk mixture. Stir gently with a wooden spoon to combine and finally gently fold in the blueberries.

4. Divide the batter equally between the 12 muffin cases and bake in the oven for approximately 25 minutes or until a skewer inserted into the centre comes out cleanly. They are nicest served warm.

Apple and blueberry slump

Ingredients

450g/1lb Bramley apples

25g/1oz butter

255g/9oz blueberries

85g/3oz golden caster sugar

255g/9oz tub mascarpone

For the slump:

85g/3oz butter, cut into pieces

225g/8oz self-raising flour

50g/2oz golden caster sugar

1 lemon, zest only, finely grated

150ml/¼ pint milk

Method

Preparation:

1. Have ready a buttered 1.5 litre/2¾ pint ovenproof dish. Peel, core and thinly slice the apples.

2. Heat the butter in a frying pan, add the apples and fry the apple slices, turning occasionally for 3-4 minutes until just starting to soften. Tip into the ovenproof dish along with the blueberries and sugar, and mix lightly. Set aside.

3. Rub the butter into the flour until the mixture resembles fine crumbs, stir in the sugar and lemon zest. At this point you can leave the mixture in the bowl for several hours, covered, ready to add the milk just before you want to bake it.

On the day:

1. Preheat the oven to 200C/400F/Gas 6. Make a well in the centre of the dry mix and add the milk, lightly mixing to form a soft mixture.

2. Spoon blobs of mascarpone over the surface of the fruit, then spoon the slump mixture over the mascarpone and bake in the oven for 20-25 minutes, until the topping is risen and forms a golden craggy crust. Leave to cool for 5-10 minutes before serving.

Hope I helped

xxxx

Blueberry Dessert.....?

Blueberry Dessert.....?

Blueberries N Cream Cheesecake

I love serving this cheesecake -- and guests love eating it!!!! I like to make extra glaze to serve over the cheesecake (cause I LOVE blueberries) Prep time includes cooling time.

2 cups gingersnap crumbs or vanilla wafer crumbs (about 40 cookies)

1/3 cup melted butter

3 1/2 cups fresh blueberries, divided

1 tablespoon cornstarch

3 (8 ounce) packages cream cheese, softened

1 cup sugar

5 large eggs

2 tablespoons cornstarch

1/4 teaspoon salt

1 1/2 cups sour cream

2 tablespoons sugar

1/2 teaspoon vanilla extract

1/4 cup sugar

1/4 cup water

Garnish

fresh blueberries (optional) or strawberries (optional)

12 servings

1. Combine cookie crumbs and butter. Press into bottom and 1" up the sides of a lightly greased 9” springform pan. Bake at 325 for 12 minute Cool on wire rack.

2. Process 2 ½ cups blueberries and 1 T. cornstarch in container of electric blender until smooth - can also use a food processor.

3. Cook blueberry puree in saucepan over med-high heat 8 minutes or until slightly thickened, stirring constantly. Set mixture aside to cook. Reserve ½ cup puree for glaze.

4. Beat cream cheese at med. speed with an electric mixer until light and fluffy.

5. Gradually add 1 cup sugar, beating well. Add eggs, 1 at a time, beating after each addition.

6. Stir in 2 T. cornstarch and salt.

7. Pour batter into prepared crust. Pour blueberry puree over cheesecake batter; gently swirl with a knife.

8. Bake at 325 for 1 hour and 5 minutes or until almost set in center.

9. Remove from oven, and cool in a wire rack 20 minutes.

10. Combine sour cream, 2 T. sugar and vanilla in small bowl; stir well. Spread sour cream mixture over cheesecake.

11. Bake at 325 for 10 more minutes. Cool completely on wire rack, cover and chill 8 hours.

12. Combine reserved ½ cup blueberry puree, ¼ Celsius sugar and water in a small saucepan; cook over med. heat, stirring constantly, 8 minutes or until thickened. Gently fold remaining 1 cup blueberries; remove from heat and cool.

13. Remove sides of pan before serving.

14. Spoon blueberry glaze over cheesecake, allowing it to drip down sides. Garnish with fresh blueberries or strawberries, if desired. Makes 1 nine inch cheesecake

-------

Blueberry Lemon Cake

CAKE

3/4 cup unsalted butter, softened

1 cup sugar

2 large eggs

1 teaspoon vanilla extract

2 teasoons lemon juice

2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 cups fresh blueberries

1 1/2 cups sour cream

STREUSEL TOPPING

1/4 cup white sugar

1/4 cup brown sugar

1 cup all-purpose flour

1 1/2 teaspoons cinnamon

1/2 cup unsalted butter, chilled

BLUEBERRY SAUCE

2 cups blueberries

1/2 cup granulated sugar

1 tablespoon cornstarch

1/2 vanilla bean, seeded

2 teaspoons lemon juice

For cake:

Preheat oven to 350 degrees F. Grease and flour a 10-inch tube pan. Cream butter and sugar in large mixing bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add the vanilla extract and lemon juice. Beat very well.

Combine the flour, baking soda, baking powder and salt in a separate bowl. Alternately add the dry ingredients and the sour cream into the butter mixture. *Begin and end with the dry

ingredients. Mix well. Gently fold in the blueberries.

For Streusel:

Combine sugars, flour and cinnamon in a bowl. Cut in chilled butter with a pastry blender until mixture resembles coarse crumbs. You can also use an electric mixer with a paddle attachment. *You will have some extra streusel--keep in freezer for quick fruit tart another day!*

Assemble and Bake:

Spread half of the batter into the prepared pan. Sprinkle with a layer of the streusel. Top with remaining batter, then top with another layer of streusel. Bake for approximately 55 minutes. Cake will be done when golden brown, sides of cake pull away slightly from edge of pan and toothpick inserted in center comes out clean. Remove pan from oven and cool on a rack for 45 minutes. Unmold onto rack streusel side down and allow to cool completely. Then invert, streusel side up onto a cake plate. Serve dusted with confectioners sugar or with blueberry sauce.

Sauce:

In a saucepan over medium low heat add blueberries, sugar mixed with cornstarch, vanilla bean seeds and lemon juice. Heat to a boil, stirring occasionally. Cool completely. Serve with cake, over ice cream.

Lemon Blueberry Gingerbread Trifle

* I just used store bought gingerbread instead of making it*

For gingerbread:

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon ground ginger

1 teaspoon ground cinnamon

1/8 teaspoon ground cloves

1/4 teaspoon ground allspice

1/2 stick (1/4 cup) unsalted butter, softened

1/2 cup sugar

1/3 cup unsulfured molasses

2 tablespoons vegetable oil

2 large eggs

For blueberry sauce:

1 1/2 pounds frozen blueberries (about 5 cups)

3/4 cups sugar

1/2 cup water

1 tablespoon fresh lemon juice

For lemon mousse

8 large egg yolks

1 cup sugar

3/4 cup fresh lemon juice (from about 3 large lemons)

7 tablespoons unsalted butter, cut into pieces and softened

1 tablespoon freshly grated lemon zest (from about 2 large lemons)

1 cup well-chilled heavy cream

Garnish:

Fresh lemon zest, removed with a vegetable peeler and cut into julienne strips

Make gingerbread: Preheat oven to 350 degrees F. Line a buttered jelly-roll pan, 15 1/2 x 10 1/2 x 1-inch, with wax paper. Butter and flour paper, knocking out excess flour.

In a bowl whisk together flour, baking soda, salt and spices. In a large bowl with an electric mixer beat together butter, sugar, molasses, and oil until combined well. Beat in eggs, 1 at a time, beating well after each addition, and add flour mixture, beating until batter is combined well.

Spread batter evenly into prepared pan and bake in middle of oven 15 minutes, or until gingerbread springs back when pressed lightly. Invert gingerbread onto a rack and cool completely. Peel off wax paper. Gingerbread may be made 1 day ahead and kept wrapped in plastic wrap. Cut gingerbread into 1/2-inch cubes.

Make blueberry sauce: In a small saucepan simmer sauce ingredients, stirring occasionally, 40 to 45 minutes, or until reduced to about 2 1/2 cups. Cool sauce completely and chill, covered. Blueberry sauce may be made 2 days ahead and chilled, covered.

Make lemon mousse: In a heavy saucepan whisk together yolks and sugar. Add lemon juice and butter and cook over moderately low heat, whisking constantly, until butter is melted completely. Cook mixture, whisking constantly, until it just reaches the boiling point and is thickened (do not let mixture boil), 7 to 12 minutes more.

Strain lemon mixture through a fine sieve into a bowl. Stir in zest and cool mixture completely, its surface covered with plastic wrap. Chill mixture until cold, about 2 hours.In a bowl with an electric mixer beat cream until it just holds stiff peaks. Whisk one-fourth whipped cream into lemon mixture to lighten it and fold in remaining cream gently but thoroughly. Chill mousse, covered, at least 3 hours or overnight. Mousse may be made 2 days ahead and chilled, covered.

Arrange 1/2 cup gingerbread cubes in bottom of each of 8 glasses (about 1 1/2 cup capacities). Spoon 1/4 cup mousse over gingerbread in each glass and spoon 2 heaping tablespoons sauce over each layer of mousse. Repeat layering with all but about 1 cup gingerbread and remaining mousse and blueberry sauce. Alternatively, a large trifle can be made in a 3-quart bowl by layering ingredients in same order.

Chill trifle, covered, at least 6 hours or overnight. Garnish trifle with zest.

Blueberry Blintzes

Basic Crepe Batter:

1 cup milk

1/4 cup cold water

2 eggs

1 cup all-purpose flour

Pinch salt

1 tablespoon sugar

3 tablespoons unsalted butter, melted, plus more for sauteing the crepes

Cheese Filling, recipe follows

Blueberry Sauce, recipe follows

Combine the milk, water, eggs, flour, salt and sugar in a blender. Blend on medium speed for 15 seconds, until the batter is smooth and lump-free. Scrape down the sides of the blender and pour in 3 tablespoons of melted butter. Blend it again for a second just to incorporate. Refrigerate the batter for 1 hour to let it rest. If the crepes are made immediately, they have a tendency to be rubbery; when you let the batter rest, the crepes have a better texture and a softer bite.

Put an 8-inch crepe pan or nonstick skillet over medium heat and brush with a little melted butter for added assurance. Pour 1/4 cup of batter into the pan and swirl it around so it covers the bottom evenly; pour back any excess. Cook for 30 to 45 seconds, until the crepe batter sets. Lightly bang the edge of the pan with a wooden spoon to loosen the crepe; then flip it and cook another 30 seconds. The art of flipping a crepe in the air takes practice, so make sure no one is looking when you get the first one going. If this intimidates you, use a heatproof rubber spatula to loosen and flip the crepe. The crepes should be pliable, not crisp, and lightly brown. Slide them onto a platter and continue making the crepes until all the batter is used. Cover the stack of crepes with a towel to keep them from drying out. This makes 10 crepes.

Assembly: Preheat the oven to 400 degrees F. Forming the blintzes is kind of like making burritos. Spoon 1/4 cup of the cheese filling along the lower third of the crepe. Fold the bottom edge away from you to just cover the filling; then fold the 2 sides in to the center. Roll the crepe away from you a couple of times to make a package, ending with the seam side down. Put an ovenproof skillet over medium heat. Brush with melted butter. Pan-fry the blintzes for 2 minutes per side until crisp and golden.

Transfer the pan to the oven and bake for 10 minutes so the egg in the filling cooks sli

Holidays also on this date Sunday, May 26, 2024...