This easy Fruit Pizza recipe will be your favorite summer dessert! With a sweet and soft sugar cookie crust, a cream cheese frosting, loads of juicy fresh fruit, and a sweet glaze it’s decadent and delicious!

This juicy Fruit Pizza is the perfect dessert for every occasion.

Serve it at a birthday party, baby shower, at potlucks, summer BBQs, or just your weekly movie night!

It’s always a crowd-pleaser, and you can prep it ahead of time too.

Customize this dessert pizza with all your favorite fruit, you can even add some crushed nuts or sweet sauces on top for something a bit extra as well!

If you love this fruity dessert, you’ll love my Rainbow Bagel Fruit Pizzas and my Cream Cheese Fruit Dip: 3 Ways!

For something even more indulgent, try my Nutella Brownie Fruit Pizza, this Frozen Peanut Butter Cup Dessert Pizza (Treatzza Pizza), or my Frozen Ice Cream Dessert Pizza (Treatzza Pizza)!

Ingredients Needed:

• Butter: use salted butter for the base to bring out the flavors of this fruit pizza. If you only have unsalted butter, add an extra pinch of salt.
• Granulated Sugar: white granulated sugar will be used for the sugar cookie base and the glaze on top.
• Egg: use a large egg at room temperature for the base.
• Sour Cream: Full-fat sour cream or Greek yogurt adds softness and flavor to our sugar cookie base.
• Vanilla Extract
• Flour: all-purpose flour will work well for the sugar cookie base. You can substitute half with whole wheat flour if you prefer.
• Baking Powder: this will be the rising agent for the base.
• Salt: use a bit of salt to enhance the flavors of the base even more.
• Cream Cheese: full-fat blocks of cream cheese work best here because they contain the least moisture and they set the most firmly. If you’re using a light cream cheese or you only have the tub version, you may want to reduce or omit the cream.
• Powdered Sugar: this will sweeten the cream cheese topping.
• Whipping Cream: use heavy whipping cream to thin the ‘sauce’ out. You can reduce or omit it if you’d like a thicker sauce.
• Fruit: Use fresh fruit that you slice yourself for the best color and flavor. I’ve used strawberries, blackberries, blueberries, grapes, and kiwi. I did use canned peaches, and you could use canned mandarins as well if you like.
• Cornstarch: this will thicken the glaze slightly.

How to Make Fruit Pizza

This recipe is quick and easy to make, you just need to let it chill a bit before serving it! Full instructions are included in the recipe card below.

1. Make sugar cookie crust. Make the sugar cookie crust, bake it, then let it cool completely.
2. Make cream cheese ‘sauce’. Combine ingredients for the cream cheese frosting.
3. Assemble fruit pizza. Spread the cream cheese mixture over the cooled crust and add fruit as desired. Start by placing the fruit in a circle on the outer of the pizza, or make up your own pattern!
4. Top with glaze. Make the glaze and let it cool, then brush it on top of the fruit pizza. Chill, then slice and serve.

Fruit Pizza FAQs

Tips and Notes

• Cool before assembling. Make sure your sugar cookie base is completely cool before adding the cream cheese frosting on top. Also, make sure the glaze is completely cool before adding it on top of the fruit pizza, otherwise, it will compromise the fruit.
• Chill time. Let the fruit pizza chill for at least 2 hours before slicing and serving it to allow the ingredients to settle a bit to ensure the cookie doesn’t break as you slice it.
• Whipping cream. I like a light and fluffy cream cheese topping, so I add quite a bit of cream. If you prefer a very thick cream cheese “pizza sauce”, you can reduce or omit the cream. 

Fruit Pizza Variations

• Mix up the base. Of course, you can use any kind of cookie base for this fruit pizza. You can even use store-bought sugar cookie dough, or a store-bought pie crust if you prefer. I used a brownie cookie base and a chocolate cream cheese and Nutella mix for the ‘sauce’ in my Nutella Brownie Fruit Pizza.
• Sugar cookie crust: I made a smaller version of my Christmas Sugar Cookies for this fruit pizza. You can easily double this crust recipe to make a full 14″ pizza pan or sheet pan. I have also tested this recipe with my Soft Frosted Sugar Cookie dough as a base, and it works great if you like a thick, soft crust. One recipe cookie dough will yield a 14″ fruit pizza.
• Individual Fruit Pizzas. You can make mini fruit pizza bases and let everyone decorate their own with their own favorite toppings!
• Fruit. You can use any type of fruit you like for your fruit pizza. Fresh berries and freshly cut fruit tend to work best, but you can also use some canned fruit too (peaches, mandarins, pears). Choose your fruit by whatever is in season, your preferred flavor, or chose the right colorful fruit for the pattern you want to make, just get creative with it! You may not need all 3+ cups of fruit but I like to start with lots so I don’t run out.
• Candy. You don’t have to keep this pizza totally fruity, it is a cookie base after all! Feel free to add candy to it if you wish! Jazz it up with some sprinkles, or some fruity candies for a kids’ birthday party!
• Sauce. You can use a vanilla frosting or even royal icing for the ‘sauce’ instead of cream cheese frosting if you prefer. Alternatively, you can add flavor to the frosting by using a different extract like almond extract or peppermint extract, or add some lemon juice to it for a citrus twist.
• Nuts. Nuts are a great addition to add a nutty flavor and crunchy texture. Sliced almonds would work well, or go for some crushed peanuts, pecans, or walnuts. Just mix and match your favorite fruit and nut combinations! Be sure to sprinkle them on just before serving.
• Glaze. A clear glaze is a traditional fruit pizza topping where I am! It keeps the fruit from drying out and adds a nice sheen. You can skip it if you prefer!

Serving Suggestions

Serve this dessert with Homemade Whipped Cream, or a scoop of my Homemade Vanilla Ice Cream!

Make sure to offer it with some delicious summery drinks like my Strawberry Milk, Strawberry Lemonade, or a Cold Brew Coffee!

More Delicious Dessert Recipes to Try

Desserts

French Silk Pie (easy method)

Appetizers

Cream Cheese Fruit Dip

Fall/Winter

Easy Cinnamon Roll Casserole recipe (7 ingredients!)

Fall/Winter

Oatmeal Cranberry Cookies

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Easy Fruit Pizza

This easy Fruit Pizza recipe will be your best friend this summer! With a sweet and soft sugar cookie crust, a cream cheese frosting, tonnes of juicy fresh fruit, and a sweet sugar glaze it's decadent and delicious!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 12 minutes minutes

Cooling Time: 2 hours hours

Total Time 2 hours hours 32 minutes minutes

Servings 10 slices

Calories 295cal

Author Ashley Fehr

Ingredients

Sugar Cookie Crust

• ¼ cup salted butter
• 1 cup granulated sugar (200 grams)
• 1 egg
• 2 tablespoons full-fat sour cream (or Greek yogurt)
• 1 teaspoon vanilla extract
• 1¾ cups all-purpose flour (228 grams)
• ½ teaspoon baking powder
• ¼ teaspoon salt

Fruit Pizza

• ½ cup full-fat cream cheese (4 oz or 125 grams) at room temperature
• ¼ cup powdered sugar
• ¼ cup heavy whipping cream
• ½ teaspoon vanilla extract
• 1 cup sliced strawberries
• ½ cup raspberries or blackberries
• ½ cup fresh blueberries
• ½ cup sliced red or green grapes
• ½ cup canned mandarin oranges or peaches (drained)
• 2 kiwi (peeled and sliced)

Glaze

• ½ cup water
• 2 tablespoons granulated sugar
• 1 teaspoon cornstarch

US Customary – Metric

Instructions

Sugar Cookie Crust

• Preheat oven to 350 degrees F and line a large pizza pan with parchment paper.
• In a large bowl, beat butter and sugar on medium-high speed for 3-4 minutes.
• Add egg, sour cream, and vanilla and beat until combined.
• Add flour, baking powder, and salt and beat on low speed until combined. It might be slightly tacky or sticky.
• Shape the dough into a ball and place it on the prepared pizza pan. Cover with a piece of wax paper or parchment paper and use a rolling pin to roll the dough into a 9-10″ circle. Be careful not to make the edges thinner than the rest or they may burn (you can use a knife to fatten up the edges once you’re done rolling if necessary).
• Bake for 10-12 minutes, or until edges are just beginning to brown. Remove from the oven and set aside to cool completely.

Fruit Pizza

• In a medium bowl, beat cream cheese with an electric mixer until smooth. Add powdered sugar and beat again until smooth.
• Add the heavy whipping cream and beat on low speed until incorporated, then high speed until thickened and fluffy (it should be spreadable).
• Spread over cooled crust (if the crust has not cooled, refrigerate until ready to use).
• Top with fruit as desired — you may not need all of the fruit listed. I like to start with lots of options and eat the leftovers!

Glaze

• *This glaze is optional but I like to add it if I’m going to store the fruit pizza for more than a couple of hours before serving. It keeps the fruit from drying out and adds a nice sheen.
• Whisk together water, sugar, and cornstarch in a small pot.
• Place on medium heat and bring to a simmer. Cook for 2 minutes or until slightly thickened.
• Remove from the heat and cool completely (*this is important!) before brushing over the fruit on the pizza.
• Refrigerate fruit pizza until ready to serve.

Notes

Sugar Cookie Crust: I made a smaller version of my Christmas Sugar Cookies for this fruit pizza. You can easily double this crust recipe to make a full 14″ pizza pan or sheet pan. I have also tested this recipe with my Soft Frosted Sugar Cookie dough as a base, and it works great if you like a thick, soft crust.

One recipe of cookie dough will yield a 14″ fruit pizza.

Storage:

• Refrigerator: fruit pizza can be stored in the fridge for about 12 hours before serving (with the glaze!). It can be stored longer than that but the fruit will begin to release juices and the cream cheese may start to run, so it may not be at its best. Leftovers will last in the fridge for about 4 days.
• Freezer: I don’t recommend freezing fruit pizza, but the crust can easily be prepared in advance and topped later. This is a great way to prep some easy desserts for guests!

Nutrition

Calories: 295cal | Carbohydrates: 51g | Protein: 5g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 38mg | Sodium: 186mg | Potassium: 189mg | Fiber: 2g | Sugar: 31g | Vitamin A: 328IU | Vitamin C: 25mg | Calcium: 74mg | Iron: 1mg

Photos by Ashleigh Scott Creative.

The post Fruit Pizza appeared first on The Recipe Rebel.

This Lemon Blueberry Cake has three layers of fluffy lemon cake with fresh blueberries and a homemade lemon cream cheese filling. It’s an easy layer cake for Easter or Spring!

Lemon and blueberry are one of my favorite fruit combinations., and this Lemon Blueberry Cake is one of my favorite ways to enjoy it!

It’s fresh, flavorful, and a perfect balance of tangy and sweet. This three-tiered cake is great for any special occasion or celebration.

Today’s occasion?

The 9th Blog Birthday of The Recipe Rebel!

It has been 9 years since I admitted to the world that I had started this blog — I had 10 whole recipes on it then. Today, there are more than 1100 recipes and I have so much love for this community!

But back to the cake 😉

I love how impressive this cake looks (and with minimal effort!), but you can customize it with your own twist on the decoration too.

Try frosting the sides or adding some extra swirls of frosting on top!

Looking for more blueberry and lemon recipes? Check out these 30 Easy Blueberry Recipes or 30 of the Best Lemon Desserts.

For more sweet treats with the combination of lemon and blueberry flavors, try my Lemon Blueberry Angel Food Cake Roll, this Lemon Blueberry Cream Cheese Coffee Cake, or add some fresh blueberries to this Easy Greek Yogurt Lemon Bundt Cake recipe!

Ingredients Needed:

Whipped Cream Ingredients:

• Cream Cheese: use full fat, room temperature cream cheese for the best results.
• Heavy Whipping Cream: heavy whipping cream is required to make this frosting light and fluffy. Do not substitute with another cream.
• Powdered Sugar: powdered sugar sweetens and thickens our cream cheese whipped cream.

How to Make Lemon Blueberry Cake

This lemon blueberry cake is quick and easy to make. Full instructions are included in the recipe card below.

Lemon Blueberry Cake

1. Fat + sugar: Beat butter until smooth then add in the oil and sugar.
2. Add wet ingredients: Next, add in the eggs and beat to combine. Then add milk, lemon juice, and vanilla and continue to beat until smooth.
3. Add leavening agent: Add baking powder, salt, and lemon zest. I like to stir this in before the flour so they are evenly distributed!
4. Stir in flour: be careful not to overmix!
5. Divide into pans: Toss blueberries in flour and put them on top of the cake batter.
6. Bake, cool and frost: Bake until done, then let the cakes sit before transferring them to a wire rack to cool completely before frosting.

Lemon Blueberry Cake FAQs

Tips and Notes

• Lemons. Choose lemons that have smooth skin and seem heavy for their size. This is a great way to tell if they’re juicy! Roll with a firm hand on the counter before juicing to help make them extra juicy!
• 9×13″ cake: this recipe will also work in a 9×13″ pan but you will need to bake quite a bit longer — roughly 30-40 minutes. When the center is done, check with a toothpick to ensure it is dry or has moist crumbs.
• Refrigerate. Put the cake in the fridge once you have assembled it to make it less crumbly when you slice it.

Lemon Blueberry Cake Variations

• Try different fruit. You can use raspberries or cherries in this recipe instead of blueberries, or you could try oranges instead of lemon too.
• Frosting. Try a plain cream cheese frosting, or use a different flavor. You can add some color to the frosting too for a different look. Purple frosting would look great on this cake as it goes well with the bluey purple of the blueberries!
• Decoration. You can choose to frost the whole cake, including the edges, or you can add the frosting to the center of the cake as I have done in the pictures.

• Garnish. You can decorate and garnish this cake with blueberries, lemon zest, lemon peel, lime, or oranges. Edible blue and yellow flowers would also look impressive on this cake.

Serving Suggestions

This cake works great on a dessert table or as a celebration cake for a birthday party or special occasion.

Serve this cake with other impressive desserts like this Dessert Charcuterie Board or this amazing Peanut Butter Cake with Chocolate Cream Cheese Frosting.

If you’re serving this cake for afternoon tea, you might want to try some of my drinks recipes to go with it. My Cold Brew Coffee and Caramel Frappuccino go well with blueberry and lemon flavors, and this Blueberry Lemonade is always a hit too!

More Delicious Cake Recipes to Try

Desserts

Triple Berry Angel Food Cake Roll (a Red, White and Blue dessert)

Cheesecake

Easy Cheesecake Cupcakes Recipe

Desserts

No Bake Lemon Cheesecake

Desserts

Lemon Blueberry Cream Cheese Coffee Cake Recipe

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Lemon Blueberry Cake

This Lemon Blueberry Cake has three layers of fluffy lemon cake with fresh blueberries and a homemade lemon cream cheese filling. It's an easy layer cake for Easter or Spring!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 30 minutes minutes

Cook Time 18 minutes minutes

Cooling time: 1 hour hour

Total Time 1 hour hour 48 minutes minutes

Servings 10

Calories 694cal

Author Ashley Fehr

Ingredients

Lemon Blueberry Cake

• ½ cup unsalted butter room temperature
• ½ cup canola oil 50g
• 1½ cups granulated sugar 300g
• 4 eggs
• ¾ cup milk
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 1½ teaspoon baking powder
• ½ teaspoon salt
• 2 tablespoon lemon zest
• 2¼ cups all purpose flour fluffed and leveled, 293g
• 3 cups blueberries fresh
• 3 tablespoons all purpose flour

Cream Cheese Whipped Cream

• 1 package cream cheese room temperature 250g/8oz
• 1¾ cups powdered sugar
• ¾ cup heavy whipping cream 30-35% cold
• zest of 1 lemon use ½ for a milder flavor
• 1 teaspoon vanilla extract

US Customary – Metric

Instructions

Lemon Blueberry Cake

• Preheat oven to 350 degrees. Lightly grease 3 8″ round cake pans, then dust with flour if desired, tapping the pan so that all excess flour is removed. You can line the pan with parchment paper as well, or instead of flour if you prefer.
• In a large bowl with an electric mixer, beat the butter until smooth. Add the oil and sugar and beat again for 2-3 minutes.
• Add eggs and beat until completely combined.
• Add milk, lemon juice, and vanilla extract and beat on low speed until smooth.
• Add baking powder, salt, and lemon zest and beat on low speed until combined.
• Add flour, and stir just until no visible streaks of flour remain.
• Divide cake batter evenly between the 3 pans.
• Toss blueberries with 3 tablespoons flour and divide between pans on top of batter. Don’t press in — just let them sit on top.
• Bake for 18-20 minutes, until a toothpick inserted in the center comes out clean. Let sit for 10 minutes before removing from pan to a wire rack to cool completely.

Cream Cheese Whipped Cream

• In a medium bowl with an electric mixer, beat cream cheese until smooth.
• Add powdered sugar and beat until combined.
• Add cream, lemon zest and vanilla and beat on low speed until incorporated. Turn mixer to high and beat until light and fluffy and thickened (it should be spreadable, but you can chill before spreading for a firmer consistency). Adjust sweetness to taste.
• Divide cream cheese whipped cream between cake layers to assemble and garnish as desired. You can slice it right away but it will be easier after a few hours in the fridge!

Notes

Storage:

• Store: Store blueberry lemon cake in an airtight container in the refrigerator for up to 5 days.

 

Freeze:

• Cake layers: Freezing the cake layers is super simple, just wait until they have completely cooled and wrap them tightly in plastic wrap. Then place the layers in a freezer-safe container or Ziploc bag and freeze them for up to 3 months. Defrost in the refrigerator before making the cream cheese frosting and assembling the cake.
• Whole cake: Freezing the whole cake after it is frosted and assembled is easy too, you will just need to make sure to have a large enough container so that the frosting doesn’t get misshapen. Store in the freezer for up to 2 months, and defrost it in the refrigerator overnight before slicing to serve.

 

Nutrition

Calories: 694cal | Carbohydrates: 85g | Protein: 8g | Fat: 37g | Saturated Fat: 16g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 14g | Trans Fat: 0.4g | Cholesterol: 134mg | Sodium: 228mg | Potassium: 239mg | Fiber: 2g | Sugar: 58g | Vitamin A: 1006IU | Vitamin C: 8mg | Calcium: 106mg | Iron: 2mg

The post Lemon Blueberry Cake appeared first on The Recipe Rebel.

These fun Ice Cream Cupcakes are made with Blueberry Cheesecake Ice Cream, a graham cracker crust and topped with blueberry cream cheese whipped cream. A stunning dessert that is easy to make!

This post is sponsored by Chapman’s Ice Cream and I was compensated for my time creating this recipe. As always, all opinions are my own. Thank you for supporting the brands that make The Recipe Rebel possible!

It’s hard to go wrong with this Blueberry Cheesecake Ice Cream from Chapman’s Ice Cream, but when I turned it into these ice cream cupcakes I knew they would be happening again and again.

I’ve got nothing against eating my Chapman’s with a bowl and a spoon, but these cupcakes are a fun way to take your favorite flavour and create something unique for a birthday or other celebration.

Chapman’s Markdale Creamery Ice Cream (previously Chapman’s Original) is egg and nut free so these are a great treat for a school party! You can easily make them gluten-free as well by using gluten-free cookie crumbs for the crust.

They take just 10 minutes to prep and you can store them in the freezer for 3 months (meaning you can just grab one or two when you need them!).

If you like these, you should try these Caramel Praline Ice Cream Cupcakes next!

Ingredients Needed:

• Graham cracker crumbs and melted butter to make our crust. Almost any hard cookie crumbs will work here!
• Chapman’s Markdale Creamery Blueberry Cheesecake Ice Cream: the inspiration for these cupcakes! With a cheesecake flavored ice cream base and a blueberry swirl.
• Heavy whipping cream: the base for our whipped cream topping. Only heavy whipping cream will work here.
• Cream cheese: a bit of cream cheese adds stability to our whipped cream and more of that cheesecake flavor! You can use light or regular cream cheese.
• Blueberry Jam: adds blueberry flavor and a light purple hue to our whipped cream. Ideally, choose a jam or jelly that’s fairly smooth so it’s easy to pipe.
• Powdered sugar: to sweeten our cream cheese whipped cream

How to make Ice Cream Cupcakes:

Here’s a quick overview of how these cupcakes are made! See the recipe card down below for full instructions.

1. Soften ice cream: to ensure that our ice cream fills our muffin cups completely, remove the ice cream from the freezer to soften. Since we won’t use the whole carton, I like to remove half of it and place in a bowl on the counter.
2. Make the crust: press graham crumb mixture into the bottom of a paper-lined muffin pan.
3. Fill the muffin pan: Spoon the softened ice cream onto the crust and freeze until solid.
4. Make the whipped cream: prep the whipped cream and garnish as desired. You can either top with whipped cream and refreeze, or top with whipped cream just before serving.

Ice Cream Cupcakes FAQ:

Tips and Variations:

Here are a few ways to make these your own!

• Cookies and Cream: choose chocolate baking crumbs, Cookies and Cream ice cream, and add 1 tablespoon of cocoa powder to the whipped cream (omitting the blueberry jam).
• Mint Chip: choose chocolate baking crumbs, Mint Chip ice cream, and add 1 tablespoon cocoa powder and 1 teaspoon mint extract to the whipped cream (omitting the blueberry jam). Garnish with a fresh mint leaf.
• Neapolitan: choose chocolate baking crumbs, Neapolitan ice cream, and add 3 tablespoons strawberry jam to the whipped cream instead of blueberry. Garnish with chocolate shavings or chocolate sauce.
• Chocolate Lovers: choose chocolate baking crumbs, Dutch Chocolate Ice Cream, and add 1-2 tablespoons cocoa powder to the whipped cream. Garnish with chocolate shavings, chocolate sauce and mini chocolate chips.

More easy ice cream desserts you’ll love!

• Try this Brownie Sundae with warm chocolate fudge sauce
• Make this easy Ice Cream Sandwich Cake with your favorite ice cream sandwiches.
• This Frozen Pumpkin Dessert is perfect for summer or fall!
• These mini Baked Alaska Tarts are a fun individual dessert
• These Gluten-Free Ice Cream Sandwiches are made with the best fudgy chocolate brownie!
• This Strawberry Shortcake Ice Cream Cake is a showstopper for any occasion!

Desserts

Brownie Mountain Ice Cream Cake

Desserts

Frozen Ice Cream Dessert Pizza (Treatzza Pizza!)

Desserts

Oreo Ice Cream Cake

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Blueberry Cheesecake Ice Cream Cupcakes

These fun Ice Cream Cupcakes are made with Blueberry Cheesecake Ice Cream, a graham cracker crust and topped with blueberry cream cheese whipped cream. A stunning dessert that is easy to make!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Freezing time 6 hours hours

Total Time 6 hours hours 10 minutes minutes

Servings 12 cupcakes

Calories 319cal

Author Ashley Fehr

Ingredients

Crust:

• 1 cup graham cracker crumbs (140 grams)
• ¼ cup melted butter

Cupcakes:

• 1 litre Markdale Creamery Blueberry Cheesecake Ice Cream (4 cups)
• ¼ cup cream cheese (room temperature) 2 oz or 63 grams
• 1½ cups heavy whipping cream (cold)
• 3 tablespoons powdered sugar
• 3 tablespoons blueberry jam

Blueberry Drizzle

• ¼ cup blueberry jam
• 2 tablespoons water
• fresh blueberries and mint leaves for garnish as desired

US Customary – Metric

Instructions

• *Remove ice cream from carton and let sit on the counter for 10-20 minutes to soften.

Crust

• Line a muffin pan with 12 paper liners.
• Stir together graham crumbs and melted butter. Press firmly into the bottom of prepared muffin pan.

Cupcakes

• Spoon softened ice cream over crust and smooth the top.
• Freeze 4-6 hours or until firm.
• Before serving, make the whipped cream. In a large bowl, beat the cream cheese until smooth.
• Add the cream and beat on medium-high speed until soft peaks form.
• Add the powdered sugar and blueberry jam and beat on medium speed until stiff peaks form.
• Spread over cupcakes before serving or place back in the freezer.

Blueberry Drizzle

• In a medium bowl, whisk together blueberry jam and water until smooth. If desired, you can place in the blender to smooth if there are lots of chunks.
• Drizzle over prepared cupcakes and garnish as desired.

Video

Notes

Prep ahead:

You can make these well in advance of whenever you want to serve them, since they can be stored in the freezer for at least 3 months.
You can either prep, top and freeze until ready to serve, or simply prepare the crust and fill with ice cream and place in the freezer to top before serving

Nutrition

Calories: 319cal | Carbohydrates: 28g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 69mg | Sodium: 141mg | Potassium: 150mg | Fiber: 1g | Sugar: 20g | Vitamin A: 815IU | Vitamin C: 2mg | Calcium: 93mg | Iron: 0.4mg

The post Blueberry Cheesecake Ice Cream Cupcakes appeared first on The Recipe Rebel.

Okay, technically a charcuterie board refers to a snack board of cured meats and cheeses.

Which is not quite what we’re doing here. We’re using the same idea, but making it sweeter!

This Dessert Charcuterie Board is loaded up with your favorite sweets. You can follow my guidelines OR get creative. It’s just so customizable! Add on fresh fruit, dried fruit, candies, chocolates, sweet dips, cookies, mini donuts…the sky is the limit!

If you love snack boards, you’ll definitely love my Kid-Friendly Snack Board!

Want to make a few homemade offerings to go on it? Try this Cream Cheese Fruit Dip: 3 ways, Easy Caramallow Fruit Dip, these Peanut Butter Balls or Oreo Balls.

Ingredients Needed:

• Fruit: use whatever variety of fruit you like. I love berries and/or grapes, then a stone fruit such as cherries, sliced peaches, or nectarines.
• Crunchies: this can be small cookies, pretzels, or graham crackers.
• Nuts: any combination of your favorite nuts will work. Try roasted almonds, praline peanuts, cashews, or any chocolate covered nuts.
• Dried Fruit: use dried apricots, strawberries, cherries, raisins, apples, etc.
• Candies: anything goes! Use your favorite chocolates, gummies, marshmallows, you name it.
• Optional Additions: feel like dipping? Add on a bowl of whipped cream, Nutella, peanut butter, cookie butter, or your favorite jam or jelly!

How to Make a Dessert Charcuterie Board

It takes just 20 quick minutes to put together your Dessert Charcuterie Board!

1. Gather your items: Grab whatever items you want to include on your board. I like to include something crunchy, salty, chocolate-y, and fresh.
2. Add the focal points: Pick the largest/most exciting ingredient, then add that to the board in a few different spots.
3. Arrange the smaller ingredients: Working your way down in size, add the other ingredients around the board, filling in the gaps with things like small berries and nuts.

Dessert Charcuterie Board FAQs

Tips and Notes

• Distribute well. Balance is key when it comes to a visually pleasing charcuterie board. Make sure any pops of color are spread out around the board. Smaller piles all over is better than one giant pile of a single item.
• Adjust as needed. Serving a lot of people? Use a big wooden board as a serving platter. Preparing for just a few snackers? Use a small one. It’s better to fill the entire board, no matter what size you’re using.
• Pile it up. Make higher piles as opposed to wider, flatter piles. The more depth there is, the more interesting it will be to look at.
• Use bowls for smaller items. Anything bigger and easier to grab is just fine right on the platter. Smaller things like nuts are perfect in your favorite bowls.

Variation Ideas

• Valentine’s Day: Anything red or pink and anything chocolate is perfect for Valentine’s Day. Use strawberries, raspberries, conversation hearts, Valentine’s Day Chocolate Lollipops, Chocolate Covered Strawberries, or even cheeses to balance out the sweetness. Brie, gouda, gruyere, or goat cheese would all be great.
• Christmas: Use any of your favorite holiday sweets! Popcorn Balls, red and green M&Ms, candy canes, Christmas Sugar Cookies, No-Bake Mint Chocolate Bars, etc. Anything green, red, and white is perfect.
• Halloween: All Halloween candy is fair game! Fill in with apple slices and caramel, Caramel Popcorn, Snickers Brownie Bites, candy corn, etc.
• Birthday: Add your favorite cake balls, Grandma’s Candy Popcorn, mini cupcakes, Frosted Sugar Cookies, you name it.
• Chocolate Lover’s: Load it up with everything chocolate! Candy bars, chocolate kisses, Triple Chocolate Raspberry Brownies, M&Ms, Nutella and pretzels, you name it.
• Fondue: It doesn’t have to be sweet! Surround your favorite melty cheese dip with all things dip-able! Crackers, pretzels, chips, even fresh veggies.
• Summer: Pile on whatever summery thing you can think of! Cherries, strawberries, cheesecake bites, and more.
• Sweet and Savory: Fill your board with all your favorite sweet and salty foods. Try chocolate covered pretzels, popcorn, Double Chocolate Potato Chip Cookies, crackers and jam, cream cheese and crackers, your favorite olives, etc.

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Dessert Charcuterie Board

This Dessert Charcuterie Board is the perfect, crowd-pleasing treat. It's cute, packed with all your favorite sweets, and super customizable!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 10 people

Calories 407cal

Author Ashley Fehr

Ingredients

• 2 cups variety of berries or grapes (i.e., strawberries, raspberries, blueberries)
• 1 cups stone fruits (i.e., cherries, sliced peaches or nectarines)
• 1 package small cookies, pretzels or graham crackers (200-300 grams)
• 1 cup variety of nuts (roasted almonds, praline peanuts, cashews, or chocolate covered nuts)
• 1 cup dried fruit (dried apricots, strawberries, cherries, raisins, apples, etc.)
• ½ cup variety of candies (chocolates, gummies, marshmallows, whatever you like)
• optional: whipped cream, nutella, peanut butter, cookie butter, jams or jellies depending on what kind of dessert board you are going for.

Instructions

• Pick a theme for your board and gather your items. Aim for a variety — something crunchy, something salty, something chocolate, something fresh, etc.
• Lay out your ingredients and begin by arranging your focal points on the board — this could be the largest or most exciting ingredient, or a key to your theme.
• Work your way down your list of ingredients according to size. Place the largest items, then the second largest, and fill in the gaps with the smallest items last. Aim for pops of color in different areas for visual interest.
• Keep in mind how long you will need to store it before people arrive. Most items can be left at room temperature for a couple of hours, but you may want to wait until just before serving if you have items that should stay cold.

Notes

Though you really don’t need a recipe for this board, here is a list of exactly what is pictured in mine in case you are wondering:

• roasted, salted almonds
• dark chocolate covered almonds
• salted caramel pretzel pieces (Snyder’s brand)
• praline peanuts
• chocolate hazelnut roll cookies
• coconut flavor cookie chips (the flat cookies)
• mini powdered donuts
• chocolate covered pretzels
• dried apricots
• fresh strawberries
• fresh blueberries
• fresh white peaches

 

**I photographed this board at the end of summer, so I had access to fresh fruit that didn’t cost a ton. Please adjust your fresh fruit options according to what is available and in season.

Nutrition

Calories: 407cal | Carbohydrates: 49g | Protein: 9g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 227mg | Potassium: 467mg | Fiber: 7g | Sugar: 22g | Vitamin A: 27IU | Vitamin C: 23mg | Calcium: 119mg | Iron: 4mg

The post Dessert Charcuterie Board appeared first on The Recipe Rebel.

This Blueberry Lemonade is sweet, tangy, and perfect for summer. This refreshing drink is made with fresh lemon and blueberry lemon simple syrup!

This homemade Blueberry Lemonade is light, refreshing, perfectly sweet, and infused with blueberry flavor.

It’s a fun spin off of my classic Lemonade Recipe made with fresh lemon juice and homemade blueberry lemon simple syrup.

This drink is perfect for Summer and will be a hit with both kids and adults alike! Ready in just 20 minutes!

Love this fun sipper? You might like this Easy Homemade Pink Lemonade, this Strawberry Milkshake or this Easy Frappe Recipe too!

Ingredients Needed:

• Water: you’ll need water for both the simple syrup and the actual lemonade. Use cold water to enjoy the lemonade more quickly!
• Blueberries: fresh or frozen will work. Use whatever you have!
• Sugar: I use granulated sugar to sweeten the blueberry simple syrup.
• Lemons: you can use anywhere from 3-5 lemons depending on how tangy you like it.
• Ice Cubes: for serving!

How to Make Blueberry Lemonade

1. Zest the lemon: Use a vegetable peeler to peel the lemon zest off in strips.
2. Make a simple syrup: In a pan, bring 1 cup of water to a boil with blueberries, sugar, and lemon zest. Simmer until the sugar is dissolved and the liquid is syrupy, then mash the berries. Strain and refrigerate the syrup.
3. Juice the lemons: Juice the lemons, then add the juice to a pitcher.
4. Combine and serve: Add in ice, water, and simple syrup, then stir, garnish, and refrigerate until chilled.

FAQs

Tips and Notes

• Use fresh lemon. The flavor of fresh lemon juice is just unmatched in lemonade.
• Make it more or less lemony. I use three very large lemons to make a flavorful but more mild lemonade. If you prefer a little extra zip, use four or 5 smaller lemons, including all of the zest and juice. Another option is to add extra fresh lemon slices to serve for some extra tang.
• Strain it. Don’t forget to strain the simple syrup before you add it to the lemonade. No chunky lemonade here!
• Wait to add the ice. If you’re not serving your lemonade right away, wait to add the ice. We don’t want it to melt and dilute all that delicious flavor.

Variations

• Use another berry. You can easily swap the blueberries out for another berry if preferred. Try strawberries (like this Strawberry Lemonade), raspberries, or blackberries!
• Swap the sweetener. Swap the granulated sugar out for honey or maple syrup in the simple syrup.
• Make it boozy. Add a shot of vodka for a homemade spiked lemonade.
• Make it sparkly. Use carbonated water to make this into a sparkling Blueberry Lemonade.
• Blend it up. You can easily make this into a refreshing blended drink if preferred. Simply throw everything into a blender and process until smooth!

More Refreshing Drinks You’ll Love

Drinks

Easy Homemade Pink Lemonade

Drinks

Frozen Hot Chocolate: 3 Ways

Drinks

Berry Lime Slush Recipe

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Blueberry Lemonade

This Blueberry Lemonade is sweet, tangy, and perfect for Summer. This refreshing drink is made with fresh lemon and blueberry lemon simple syrup!

Course Drinks

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 258cal

Author Ashley Fehr

Ingredients

• 4 cups water divided
• 2 cups fresh or frozen blueberries
• 1 cup granulated sugar
• 3-5 lemons*
• 1 cup ice cubes

US Customary – Metric

Instructions

• Use a vegetable peeler to peel the lemon zest into strips. Set lemons aside.
• Lemon simple syrup: In a medium pan over medium-high heat, bring 1 cup water, blueberries, sugar, lemon zest strips to a boil.
• Reduce heat to medium and simmer until sugar is dissolved and liquid is syrupy, about 5-8 minutes. Mash the berries gently before straining to release the juices. Strain and refrigerate syrup until needed.
• Juice lemons and add 1 cup lemon juice to a large pitcher (reserve any extra so you can adjust the flavor to your tastes).
• Add 1 cup ice cubes, remaining 3 cups water, and lemon simple syrup. Stir to combine and garnish with fresh lemon slices if desired. Refrigerate until chilled.

Notes

*I use 3 very large lemons and it is flavorful but mild. If you like extra zip, use 4 large or 5 small lemons, including all the zest and juice. You can also make it as is, and add extra fresh lemon slices to serve if you want a little more tang.

Tips:

• Use fresh lemon. The flavor of fresh lemon juice is just unmatched in lemonade.
• Make it more or less lemony. I use three very large lemons to make a flavorful but more mild lemonade. If you prefer a little extra zip, use four or 5 smaller lemons, including all of the zest and juice. Another option is to add extra fresh lemon slices to serve for some extra tang.
• Strain it. Don’t forget to strain the simple syrup before you add it to the lemonade. No chunky lemonade here!
• Wait to add the ice. If you’re not serving your lemonade right away, wait to add the ice. We don’t want it to melt and dilute all that delicious flavor.

 

Storage:

Homemade Blueberry Lemonade will last for up to a week in the fridge. If you’re storing this lemonade, I recommend doing so without any ice. We don’t want it to melt and dilute the lemonade.

You can also freeze this lemonade in ice cube trays, then add to your lemonade all summer long to keep it cold without watering it down.

Nutrition

Calories: 258cal | Carbohydrates: 68g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 6mg | Potassium: 170mg | Fiber: 4g | Sugar: 59g | Vitamin A: 58IU | Vitamin C: 50mg | Calcium: 28mg | Iron: 1mg

The post Blueberry Lemonade appeared first on The Recipe Rebel.

It’s blueberry season!

Blueberry recipes are the perfect way to use up all those fresh, plump blueberries from the farmers’ market. It’s also the perfect excuse to plan ahead and freeze your blueberries for even more recipes, all year round.

Bursting with inspiration lately, I’ve rounded up some of my favorite blueberry recipes, plus a few from my favorite bloggers. Packed with flavor, versatility and – obviously – blueberries, these cover every category from desserts to breakfast to homemade blueberry jam!

When blueberries are in season, we can’t get enough around here. I love to bring out the sweetness in blueberries by pairing them with flavors like cinnamon, cardamom, lemon, ginger, lavender, or shallots. I’ll even serve blueberry sauces over top of savory meals like steak or pork! (Trust me, don’t knock it ‘til you try it.)

What Are the Health Benefits of Blueberries?

There’s a reason the blueberry is considered a superfood! Blueberries are super versatile and packed with antioxidants, giving a punch of nutrients to any recipe! Here are just some of the health benefits of this tasty little berry:

• High in vitamins and nutrients. Blueberries are rich in nutrients like fiber, vitamins C and K, and manganese. They also happen to be low in calories, since they’re 85% water!
• Antioxidants. When it comes to warding off damaging free radicals, the blueberry is your best friend! Blueberries contain the highest antioxidant levels of most common fruits and vegetables, helping to protect your cells.
• Lowered blood pressure. Research has shown that regularly eating blueberries can lead to lower blood pressure as well as lower cholesterol, and a lower risk of heart disease as a result.
• Physical benefits. The antioxidants in blueberries have shown tons of other benefits, such as improved brain function, lowered risk of diabetes, and reduced muscle strain!

How to Wash, Dry and Store

Whether you’ve picked them from the bush or bought them from a store, before you begin, it’s a good idea to wash your fresh blueberries. Here’s how to wash your berries so that they’ll stay at their freshest:

• Wash. To keep your berries fresher longer, swish them around in a bath of 3 parts water to 1 part vinegar.
• Rinse. Drain the berries and then rinse them under cool water using a strainer or colander.
• Dry. Use paper towels to gently pat the blueberries dry, or leave them to air dry.

All clean? It’s time to store your berries! Keep your blueberries stored in an open container in the fridge for up to one week. Avoid placing them in the crisper drawer, as they’ll stay fresher with more air flow! See below for how to freeze blueberries for long term storage.

The Best Way to Freeze Blueberries

Did things get a little crazy at the blueberry patch? Or did you pick up 12 too many containers of fresh blueberries from the grocery store? If you find yourself in such a predicament, the best solution is to wash and dry all of your extra berries, and then freeze them!

The best way to freeze blueberries is to flash-freeze the dried berries on a baking sheet before storing them in a freezer bag. This is the easiest way to ensure that the blueberries don’t clump together in the freezer!

Once frozen, berries are great in tons of recipes from smoothies and blended drinks, to sauces and baking. Here are some tips for cooking with frozen blueberries: 

• For most recipes that call for frozen blueberries, the blueberries should remain frozen. Thawing blueberries before adding to baking can lead to squashed berries and leaking color!
• To prevent frozen berries from sinking and from coloring everything purple, some recipes recommend tossing frozen berries with a tiny bit of flour before adding them to baked goods.
• Add frozen blueberries to baked goods last, so they won’t thaw and discolor your baking before you get it into the oven.

30 Blueberry Recipes to Try

Wondering what to do with loads of blueberries? We’ve got you covered with 30 of the best fresh-or-frozen blueberry recipes! From delightful blueberry breakfast ideas and delectable blueberry desserts, to sauces and compotes and even salads. These recipes are as delicious as they are easy to make!

Cream Cheese-Filled Blueberry Lemon Bread

Wake up to the delightful combination of creamy, tangy cream cheese enveloped in a zesty lemon blueberry bread loaf! Skip the glaze for a healthy breakfast, or drizzle it on for a fun weekend treat.

Get the recipe here

Blueberry Pie

There’s nothing more classic than a perfect pie recipe! This homemade blueberry pie is just that: sweet and juicy, loaded with berries and set in a buttery, flaky pie crust.

Get the recipe here

Blueberry Banana Bread

A banana bread recipe speckled with bright blueberries is the perfect breakfast treat. This fruity quick bread is moist and tender, and super quick to make!

Get the recipe here

Photo Credit: www.momontimeout.com

Lemon Blueberry Scones

This simple recipe makes the most scrumptious lemon blueberry scones. These are perfect for breakfast, dessert or a quick snack.

Get the recipe here

Photo Credit: natashaskitchen.com

Blueberry Muffins with Lemon Glaze

You can’t go wrong with a good ol’ fashioned blueberry muffin recipe! These muffins are so fluffy and delicious, perfect for a quick breakfast or snack on the go.

Get the recipe here

Healthy Blueberry Oatmeal Muffins

For a little more nutrition in your blueberry muffins, try adding oats! A hearty breakfast loaded up with healthy whole grains, fiber, protein – not to mention juicy berries!

Get the recipe here

Photo Credit: celebratingsweets.com

Blueberry Buttermilk Pancake Casserole

Skip the flipping with these blueberry pancakes! This is an easy pancake casserole that’s quick to assemble the night before and full of blueberry flavor that the whole family will love.

Get the recipe here

Photo Credit: www.thereciperebel.com

Lemon Blueberry Greek Yogurt Pancakes Recipe

A simple and healthy pancake recipe made with whole wheat flour and Greek yogurt, for a light and delicious breakfast. Serve up a stack topped with even more blueberries!

Get the recipe here

Photo Credit: natashaskitchen.com

Lemon Blueberry Cake Recipe

Blueberry overload? No such thing! This incredible blueberry lemon cake is packing one full pound of blueberries, so you get a delicious blueberry burst in every bite.

Get the recipe here

Photo Credit: www.thegunnysack.com

Blueberry Pretzel Salad

​​This blueberry twist on a retro recipe is made with blueberry pie filling whipped up with sugared pretzels in a creamy summertime dessert. Your homemade blueberry pretzel “salad” is sure to be a hit at the pool party!

Get the recipe here

Photo Credit: www.spendwithpennies.com

Quick & Easy Blueberry Crisp

Whether you use fresh or frozen blueberries, this crisp recipe is easy to put together with a secret ingredient! An effortless blueberry dessert that's perfect for any skill level in the kitchen.

Get the recipe here

Photo Credit: www.fromvalerieskitchen.com

Easy Blueberry Cheesecake Dessert

Expecting a crowd? This simple, no-bake cheesecake is an easy make ahead dessert filled with lush cream cheese filling and blueberries. Easy to make, slice and serve!

Get the recipe here

Photo Credit: livforcake.com

Lemon Blueberry Cake

A stunning 3 layer cake loaded with blueberries and fresh lemon! Blow guests away at your next special occasion with this amazing cake, perfect for decorating.

Get the recipe here

Photo Credit: www.afamilyfeast.com

Blueberry Buckle

This blueberry buckle has the perfect cake-like texture, topped with a streusel that “buckles” when baked. It’s a delicious dessert and goes perfectly with an afternoon coffee or tea. 

Get the recipe here

Blueberry Cheesecake

No water bath and no fuss with this easy cheesecake! Rich and creamy with beautiful swirls of sweet blueberry sauce, this cheesecake recipe is one tempting dessert!

Get the recipe here

Photo Credit: www.lifeloveandsugar.com

Blueberry Crumble Layer Cake

Quite possibly the best blueberry cake recipe! Get your streusel fix with this stunning layer cake loaded with juicy blueberries!

Get the recipe here

Blueberry Coffee Cake

This gorgeous coffee cake recipe is the perfect balance of juicy blueberries and crunchy, brown sugar streusel. A great dessert option for brunch, or to serve with coffee or tea.

Get the recipe here

Blueberry Cobbler Recipe

Imagine the perfect dessert. Now imagine that dessert was made in the slow cooker! This hassle-free blueberry cobbler is the stuff of crockpot dreams. Don’t forget a scoop of ice cream on top!

Get the recipe here

Baked Lemon Blueberry Donuts

​​Blueberries inject a little antioxidant magic into these baked donuts peppered with zesty lemon. Packed with citrus flavor and super easy to make, you’ll definitely be adding these to the regular breakfast rotation.

Get the recipe here

Lemon Blueberry Cream Cheese Coffee Cake Recipe

​​Blueberries and lemon meld together perfectly in this homemade coffee cake. Cream cheese keeps the cake deliciously moist while the crumb topping gives things a nice and tender crunch.

Get the recipe here

Photo Credit: www.yourhomebasedmom.com

Blueberry Compote

Ready for the sauce that does it all? This blueberry compote recipe is a fabulous topping for pancakes, waffles, cakes and ice cream!

Get the recipe here

Photo Credit: lexiscleankitchen.com

Easy Blueberry Jam with Chia Seeds

With a few simple ingredients, you can make your very own homemade jam! Thickened with chia seeds, this blueberry jam recipe is a healthy alternative to the store bought version.

Get the recipe here

Triple Berry Angel Food Cake Roll

Blueberries put the “blue” in this red, white, and blue dessert! Perfect for the 4th of July, this easy angel food cake roll is just the right amount of patriotic and delicious!

Get the recipe here

Photo Credit: theviewfromgreatisland.com

Blueberry Zucchini Snack Cake with Lemon Buttercream

Check out this cute blueberry zucchini cake, looking like a snack! An easy snack cake topped with fresh lemon buttercream frosting, peppered with blueberries.

Get the recipe here

Photo Credit: www.dinneratthezoo.com

Blueberry Smoothie

A blueberry smoothie recipe made with fruit juice, frozen blueberries and yogurt for a creamy and refreshing treat that’s also healthy!

Get the recipe here

Baked Oatmeal Recipe

Make breakfast the best meal of the day with this blueberry baked oatmeal! Whether you enjoy it at home or take it to go, you’ll be fueled all morning long with this juicy, crumbly oatmeal bake!

Get the recipe here

Photo Credit: sweetpeasandsaffron.com

Fluffy Blueberry Pancakes

Classic blueberry pancakes, made easy from scratch! Dish up a stack of these babies for a weekend family breakfast or leisurely brunch with friends.

Get the recipe here

Photo Credit: kristineskitchenblog.com

Broccoli Salad

A fun, fresh twist on classic creamy broccoli salad, topped with blueberries and made without mayo! You're going to love bringing this easy, healthy salad recipe along to potlucks this season!

Get the recipe here

Photo Credit: spicysouthernkitchen.com

Blueberry, Corn and Feta Salad

A fresh salad topped with blueberries, creamy feta cheese, and sweet corn tossed in a flavorful honey lime dressing. This unique recipe packs all sorts of delicious sweet and savory flavors into a nutritious summer salad. Perfect for a summer BBQ!

Get the recipe here

Photo Credit: natashaskitchen.com

Kale Salad with Blueberries

A nutritious and flavor-loaded green salad that’s perfect to make ahead for summer picnics! Get your fill of wholesome goodness with nutrient-rich kale and antioxidant-packed blueberries and cranberries tossed in a healthy vinaigrette.

Get the recipe here

The post 30 Easy Blueberry Recipes appeared first on The Recipe Rebel.

This Blueberry Smoothie requires just 4 ingredients and 5 minutes. It’s thick, creamy, and makes the best sweet breakfast or snack!

In my opinion, blueberries don’t get enough attention in smoothies. They’re often part of a mixed berry smoothie, but rarely do they get to be the feature. Well, this Blueberry Smoothie brings the delicious sweetness of blueberries to the forefront! And it’s so good.

This recipe is made with four simple ingredients, perfectly creamy, and has just the right amount of blueberry flavor complemented by frozen banana. It’s ready in just 5 minutes!

Looking for more recipes featuring blueberries? Check out 30+ of the best blueberry recipes!

Ingredients Needed:

• Milk: any kind of milk will work! Don’t want to use milk? Try juice! Keep in mind this will change the texture of the smoothie.
• Greek Yogurt: plain or vanilla Greek yogurt is a great way to add extra flavor, a boost of protein, and to create an ultra creamy smoothie.
• Frozen Fruit: a combination of frozen banana and frozen blueberries creates delicious flavor and a creamy texture.

How to Make a Blueberry Smoothie

1. Combine: Add all of the ingredients to your blender in the order listed (see my post on How to Make a Smoothie for more ideas!).
2. Blend: Blend until smooth, adjusting the consistency as needed, then serve and enjoy.

Smoothie FAQs

Blueberry Banana Smoothie Variations

• Add other fruit. I love the blueberry and banana combo, but feel free to play around with other frozen fruit. Try raspberries, strawberries, pineapple, mango, you name it.
• Boost the nutrition. Blend in a spoonful of flax seeds, vanilla protein powder, chia seeds, or a scoop of nut butter for some extra protein.
• Make it green. Blend in a handful of baby spinach or kale for a green blueberry smoothie. The color won’t be as nice, but it will taste just as good!
• Make it sweeter. This smoothie is already sweet thanks to the banana, but feel free to make it even sweeter with a drizzle of honey, maple syrup, or agave.
• Thicken it up. Make your smoothie a little more filling with a scoop of old-fashioned oats.

Serving Suggestions

A blueberry smoothie makes a great healthy snack or light breakfast, but it’s also a great addition to a bigger breakfast!

Serve it next to a slice of Lemon Blueberry Cream Cheese Coffee Cake, Baked Oatmeal, Whole Wheat Pancakes, you name it.

More Smoothie Recipes You’ll Love

Breakfast

Easy Strawberry Smoothie Recipe

Drinks

Mango Smoothie

Breakfast

Strawberry Banana Smoothie

Breakfast

Metabolism Boosting Smoothie

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Blueberry Smoothie

This Blueberry Smoothie requires just 4 ingredients and 5 minutes. It's thick, creamy, and makes the best sweet breakfast or snack!

Course Breakfast, Drinks

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 servings

Calories 161cal

Author Ashley Fehr

Ingredients

• ¾-1 cup milk (any kind, or juice)
• ½ cup Greek yogurt (plain or vanilla)
• 1 frozen banana (broken in chunks – about 100 grams)
• 1 cup frozen blueberries

US Customary – Metric

Instructions

• Add all ingredients to the blender in the order listed.
• Blend until smooth, stopping and stirring or adding more liquid as desired.

Notes

This recipe makes about 20-22 ounces of smoothie — two small or one very large.

Tips: 

• Add other fruit. I love the blueberry and banana combo, but feel free to play around with other frozen fruit. Try raspberries, strawberries, pineapple, mango, you name it.
• Boost the nutrition. Blend in a spoonful of flax seeds, vanilla protein powder, chia seeds, or a scoop of nut butter for some extra protein.
• Make it green. Blend in a handful of baby spinach or kale for a green blueberry smoothie. The color won’t be as nice, but it will taste just as good!
• Make it sweeter. This smoothie is already sweet thanks to the banana, but feel free to make it even sweeter with a drizzle of honey, maple syrup, or agave.
• Thicken it up. Make your smoothie a little more filling with a scoop of old-fashioned oats.

 

Storage:

I recommend serving smoothies right away for the best texture.
If you make one and don’t finish it, you can refrigerate it for a couple of hours, or store in the freezer for longer periods.
I recommend freezing in an ice cube tray or similar and then re-blending with additional liquid to serve.

Nutrition

Calories: 161cal | Carbohydrates: 30g | Protein: 9g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 7mg | Sodium: 58mg | Potassium: 471mg | Fiber: 3g | Sugar: 21g | Vitamin A: 253IU | Vitamin C: 12mg | Calcium: 173mg | Iron: 1mg

The post Blueberry Smoothie recipe appeared first on The Recipe Rebel.

This Lemon Blueberry Angel Food Cake Roll looks fancy but is so incredibly easy to make! It’s made with angel food cake mix, a lemon cream cheese filling, blueberry pie filling and topped off with homemade whipped cream!

This Lemon Blueberry Angel Food Cake Roll brings to life one of the best fruity combinations of all time: lemon and blueberry. (Hello, Lemon Blueberry Cream Cheese Coffee Cake, Baked Lemon Blueberry Donuts, Lemon Blueberry Cake — I’m looking at you).

With angel food cake mix, lemon cream cheese filling, blueberry pie filling and homemade Whipped Cream — it’s definitely a showstopper.

This cake is a fun new variation of my favorite easy angel food cake roll desserts — check out this Cherry Cheesecake Angel Food Cake Roll, this Pineapple Lush Angel Food Cake Roll, and this Triple Berry Angel Food Cake Roll for more dessert inspiration!

This roll cake is delicious, makes for a beautiful presentation, and is so incredibly easy to make!

Ingredients Needed:

• Angel Food Cake Mix: plus whatever ingredients are needed to prepare the cake. In most cases, you’ll only need water.
• Powdered Icing Sugar: we’re using powdered sugar to dust the outside of the cake before rolling it up. This adds sweetness and helps prevent it from sticking or getting soggy as it cools.
• Cream Cheese and Heavy Cream: the base for our cream cheese filling.
• Lemon Juice and Zest: use fresh lemon juice and zest for the best lemon-y flavor.
• Vanilla Extract: adds depth of flavor.
• Yellow Food Coloring: this is optional, but gives the lemon filling that fresh yellow color.
• Blueberry Pie Filling: you can use store-bought filling or make a homemade filling.
• Heavy Whipping Cream and Powdered Sugar: makes up our homemade whipped topping.
• Fresh Blueberries and Lemon Slices: for garnish!

How to Make this Lemon Blueberry Angel Food Cake Roll

This Angel Food Cake Roll looks fancy, but actually takes just 20 minutes to prep!

1. Bake the cake: Prepare the angel food cake mix, then spread it into a lined and greased baking sheet. Bake until light golden-brown.
2. Roll and cool: Lay a clean, lint-free towel onto the counter and dust with powdered sugar. Flip the cake on top, then roll up with the towel inside. Cool to room temperature.
3. Add the filling: In a bowl, beat together cream cheese, powdered sugar, cream, lemon juice, lemon zest, and vanilla. Add yellow food coloring if using. Unroll the cooled cake, then spread with ½ of the cream cheese filling. Layer on the blueberry pie filling, then carefully roll the cake back up.
4. Top and serve: Combine cream and powdered sugar until stiff peaks for to make the homemade whipped cream. Cover the roll with the rest of the cream cheese filling, then pipe or dollop with the whipped cream. Top with lemon and blueberries, then slice and serve!

FAQs for Roll Cake

Tips and Notes for this Angel Food Cake Roll

• Use a baking sheet. A baking sheet (mine is 10″ by 15″ by 1″) creates the perfect thickness so the cake is easily rollable. I don’t recommend using any other pan.
• Line and grease the baking sheet. This makes it a whole lot easier to remove the cake from the pan in one piece.
• Work quickly. Once you turn the cake out onto the towel, roll it up right away. It’s more malleable when it’s hot. If it cools too much, it may crack when you roll it.
• Use a lint-free towel. Something thin and not fluffy means that we don’t have fuzzies on our cake.
• Sugar the towel. Adding a layer of powdered sugar to the towel helps prevent sticking.
• Cool the cake completely. If you add the filling while the cake is still hot, it will just melt and become runny. I also recommend chilling the cake again after you add the filling and before you slice it. This makes it easier to get nice clean cuts.

Variations

There are plenty of ways you can customize a cake roll whether that’s using another frosting, using another pie filling, or layering in fresh fruit. Here are just a few roll cake recipe variations:

• Strawberry Lemon Angel Food Cake Roll
• Cherry Cheesecake Angel Food Cake Roll
• Pineapple Lush Angel Food Cake Roll
• Triple Berry Angel Food Cake Roll
• Lighter Pumpkin Roll

More Lemon Dessert Recipes

Desserts

Frosted Lemon Sour Cream Sugar Cookies

Desserts

No Bake Lemon Cheesecake

Desserts

Greek Yogurt Lemon Bundt Cake

Desserts

Lemon Icebox Pie

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Lemon Blueberry Angel Food Cake Roll

This Lemon Blueberry Angel Food Cake Roll looks fancy but is so incredibly easy to make! It's made with angel food cake mix, a lemon cream cheese filling, and topped off with homemade whip!

Course Dessert

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Chilling time 6 hours hours

Total Time 6 hours hours 40 minutes minutes

Servings 12 servings

Calories 338cal

Author Ashley Fehr

Ingredients

• 1 angel food cake mix plus ingredients to prepare
• ¼ cup + ¾ cup powdered icing sugar
• 8 oz cream cheese (250 grams) room temperature
• ¾ cup heavy whipping cream (35%) cold
• ¼ cup lemon juice from one lemon
• 2 tablespoons lemon zest from 1-2 lemons
• 1 teaspoon vanilla extract
• yellow food coloring, optional
• 1 can blueberry pie filling

Whipped Cream

• 1 cup heavy whipping cream (35%)
• 1-2 tablespoons powdered sugar
• fresh blueberries and lemon slices for garnish

US Customary – Metric

Instructions

• Preheat oven to 350 degrees and line a 10x15x1″ rimmed baking sheet with parchment paper. Grease lightly with non stick spray and press parchment paper to the pan.
• Prepare angel food cake mix according to package directions and spread into prepared pan. Bake for 20 minutes or until light golden brown. It will rise up and even above the edge of the pan but will not overflow.
• Lay a clean lint-free kitchen towel on the counter and dust with ¼ cup powdered sugar. Flip hot cake out onto the prepared towel and immediately roll up starting at the short end, with the towel inside.
• Set aside to cool to room temperature, placing in the fridge if you want to speed up the process.
• To make the filling, beat cream cheese in a large bowl until smooth. Add ¾ cup powdered sugar, cream, lemon juice, lemon zest and vanilla and beat until thick and combined. Add yellow food coloring if desired.
• Make sure that the cake is completely cool and then unroll the cake. Spread with ½ of the cream cheese filling, and then spread with the blueberry pie filling. You may not use all of the filling — you want some in every bite but you also do not want it to squish out.
• Carefully roll back up (no towel this time!), starting at the short end. Cover roll with remaining cream cheese filling.
• Combine cream and powdered sugar and whip until stiff peaks form. Pipe or dollop over the top of the cake roll and top with lemon wedges and fresh blueberries if desired.

Video

Notes

Tips:

• Use a baking sheet. A baking sheet (mine is 10″ by 15″ by 1″) creates the perfect thickness so the cake is easily rollable. I don’t recommend using any other pan.
• Line and grease the baking sheet. This makes it a whole lot easier to remove the cake from the pan in one piece.
• Work quickly. Once you turn the cake out onto the towel, roll it up right away. It’s more malleable when it’s hot. If it cools too much, it may crack when you roll it.
• Use a lint-free towel. Something thin and not fluffy means that we don’t have fuzzies on our cake.
• Sugar the towel. Adding a layer of powdered sugar to the towel helps prevent sticking.
• Cool the cake completely. If you add the filling while the cake is still hot, it will just melt and become runny. I also recommend chilling the cake again after you add the filling and before you slice it. This makes it easier to get nice clean cuts.

 

Storage:

Once you add the topping, I recommend serving the cake right away or refrigerating until ready to serve. The cake will last a couple of days in the fridge, but any longer than that and the cake can dry out as it is difficult to cover completely once frosted.

Nutrition

Calories: 338cal | Carbohydrates: 38g | Protein: 4g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 68mg | Sodium: 384mg | Potassium: 94mg | Fiber: 1g | Sugar: 27g | Vitamin A: 765IU | Vitamin C: 3mg | Calcium: 101mg | Iron: 1mg

The post Lemon Blueberry Angel Food Cake Roll appeared first on The Recipe Rebel.

This Lemon Blueberry Cream Cheese Coffee Cake Recipe is the perfect addition to brunch! It’s made up of a soft, moist lemon coffee cake filled with cream cheese and blueberries, then topped with a crumbly streusel topping.

We are big lemon lovers here!

Blueberries are such a great pair that this Lemon Blueberry Coffee Cake has been a hit ever since I posted it 6 years ago.

My Baked Lemon Blueberry Donuts, my Cream Cheese-Filled Blueberry Lemon Bread, my Lemon Blueberry Greek Yogurt Pancakes, and my Blueberry Lemon Muffins are also favorites!

This Lemon Blueberry Cream Cheese Coffee Cake recipe is no exception to my love for lemon everything. It has the perfect amount of lemon flavor that’s contrasted deliciously with just the right amount of sweetness. It’s dense, moist, soft, and loaded with fresh or frozen blueberries, then finished off with a sweet and crunchy crumble topping.

This coffee cake is perfect for Easter or any holiday brunch or dessert table. It also travels well and can easily be made in advance and frozen! Find more Easter Brunch Ideas here!

Are you a lemon lover like me? Try this Lemon Blueberry Cake or this Blueberry Lemonade next!

Ingredients Needed:

• Crumb Topping: we’re making a simple crumb topping out of melted butter, all-purpose flour, brown sugar, and vanilla.
• Butter: melted butter adds flavor depth.
• Oil: I use canola oil for its neutral flavor. It makes the coffee cake extra moist!
• Granulated Sugar: gives the cake just the right amount of sweetness to balance the tart flavor from the lemon.
• Eggs: binds the ingredients together so the cake can hold its shape.
• Vanilla: adds a touch of warm sweetness.
• Plain Yogurt or Sour Cream: adding plain yogurt or sour cream to the coffee cake keeps the coffee cake moist and adds extra protein.
• Lemon Juice and Lemon Zest: we’re using both lemon juice and zest to add tangy, fruity, lemony flavor.
• All-Purpose Flour: gives the coffee cake its structure.
• Baking Powder and Baking Soda: keeps the cake light and fluffy.
• Salt: enhances flavor and cuts the sweetness of the cake.
• Blueberries: you can use either fresh or frozen. If using frozen blueberries, be sure to add them from frozen and only right before baking.
• Lemon Glaze: we’re making a simple and sweet lemon glaze out of lemon juice and powdered icing sugar.

How to Make Lemon Blueberry Cream Cheese Coffee Cake

1. Make the crumble topping: In a bowl, combine melted butter, flour, sugar, and vanilla until crumbly.
2. Mix the cake batter: In a large bowl, whisk together butter, oil, and sugar until creamy. Add eggs, vanilla, yogurt, lemon juice, and lemon zest, then whisk until fully combined. Mix in flour, baking powder, baking soda, and salt, then stir in the blueberries.
3. Make the cream cheese filling: With an electric mixer, beat together cream cheese, sugar, egg, and lemon zest until smooth.
4. Assemble and bake: Spread ½ of the cake batter into a greased springform pan lined with parchment paper, then spread the cream cheese filling in the center. Top with the remaining cake batter, sprinkle the crumb topping over the top, then bake until the center is set. Cool to room temperature.
5. Add the glaze: Whisk together powdered sugar and lemon juice until a glaze forms, then drizzle over the top of the cake and serve.

Cream Cheese Coffee Cake FAQs

Tips, Tricks, and Notes

• Use a springform pan. A 9-10″ springform pan is the perfect size for this lemon blueberry coffee cake. Using a springform pan also makes it incredibly easy to remove the cake. Keep in mind a 9″ pan will bake a little longer, and a 10″ pan will bake a little quicker.
• Line and grease the pan. I recommend lining the pan with parchment paper, then spraying the parchment paper with non-stick spray. The parchment makes it easy to lift the cake out when it’s done.
• If you use frozen blueberries, you may want to reduce the oil to 2 tablespoons instead of ¼ cup. Frozen blueberries release more moisture as they cook.
• When you’re adding the cream cheese filling, try to stay away from the edges of the cake. If the filling is touching the hot pan, it may burn and will not create as clean a layer.
• Bake fully. While it usually takes me between 60 and 70 minutes to fully bake my coffee cake, it can sometimes take up to 80 minutes to bake all the way through. I recommend checking that it’s done by inserting a toothpick into the center. If it comes out with just a few moist crumbs, it’s ready to go.
• Cool to room temperature. This isn’t necessary, but it does make it easier to slice the cake.

Serving Suggestions

This cream cheese coffee cake is delicious on its own alongside a cup of coffee, but can also be served as part of a larger breakfast spread or even as dessert!

Serve it with your favorite smoothie, creamy fruit salad, crustless quiche, yogurt parfaits, you name it!

More Coffee Cake Recipes to Try

Fall/Winter

Medjool Date Coffee Cake

Desserts

Blueberry Coffee Cake

Fall/Winter

Apple Coffee Cake with Crumb Topping Recipe

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Lemon Blueberry Cream Cheese Coffee Cake

This Lemon Blueberry Cream Cheese Coffee Cake Recipe is the perfect addition to brunch! It's made up of a soft, moist lemon coffee cake filled with cream cheese and blueberries, then topped with a crumbly streusel topping.

Course Bread and Baked Goods, Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 12

Calories 555cal

Author Ashley Fehr

Ingredients

Crumb Topping:

• ½ cup butter melted
• 1 ½ cups all-purpose flour
• ¾ cup packed brown sugar
• 1 teaspoon vanilla

Cake:

• ¼ cup melted butter
• ¼ cup canola oil
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla
• 1 cup plain yogurt or sour cream
• ¼ cup lemon juice (about one lemon)
• 2 tablespoons lemon zest (from 2 lemons)
• 2 cups all-purpose flour (260 grams)
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• 2 cups fresh or frozen blueberries*

Cream Cheese filling:

• 250 grams cream cheese (8 oz – 1 package)
• ¼ cup granulated sugar
• 1 large egg
• zest from one lemon

Lemon Glaze

• ¾ cup powdered icing sugar
• 1 tablespoon lemon juice

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. Line a 9-10″ Springform pan (mine is 9.5″) with parchment paper (you can do this by laying it on the base and closing the sides around it with the paper sticking out the bottom), and spray with non-stick spray.

Make the crumble:

• In a medium bowl, combine melted butter, flour, sugar and vanilla until crumbly. Set aside.

Make the cake

• In a large bowl, whisk together butter, oil and sugar for 2-3 minutes.
• Add the eggs, vanilla, yogurt, lemon juice and zest and whisk until combined.
• Add flour, baking powder, baking soda and salt and stir just until combined. Stir in blueberries and set aside.

Cream cheese filling:

• With an electric mixer, beat cream cheese, sugar, egg and lemon zest until smooth.

Assemble and bake

• Spread ½ of the cake batter into the bottom of the prepared pan.
• Spread cream cheese filling in the center — try to stay away from the edge of the pan if possible.
• Top with remaining cake batter and spread to cover as much of the cream cheese as possible.
• Sprinkle the crumb topping over top.
• Bake at 350 degrees F for 60-70 minutes, or until center is set and does not jiggle when moved. It's a very moist cake, so don't worry about baking so long — you don't want an unbaked center! it could take up to 80 minutes.

Glaze

• Whisk together powdered sugar and lemon juice.
• Let cake cool to room temperature (not a must but it will be easier to slice!) and drizzle the glaze over top. Serve.

Video

Notes

*Frozen blueberries will release more moisture as they bake, so you may want to reduce the oil to 2 tablespoons if using frozen berries.

Nutrition

Calories: 555cal | Carbohydrates: 76g | Protein: 7g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 97mg | Sodium: 341mg | Potassium: 199mg | Fiber: 2g | Sugar: 46g | Vitamin A: 728IU | Vitamin C: 6mg | Calcium: 90mg | Iron: 2mg

The post Lemon Blueberry Cream Cheese Coffee Cake Recipe appeared first on The Recipe Rebel.

This Blueberry Pie is made with fresh or frozen blueberries and a buttery homemade pie crust! Make with crumble or pie crust topping!

See the step by step recipe video down in the recipe card.

Summer is on its way and there is no better way to use those summer blueberries than this Blueberry Pie!

With a golden, buttery crust (my favorite homemade pie crust!) and sweet, thick blueberry filling, it’s perfect with a generous scoop of vanilla ice cream slowly melting over the top.

Fruit pies are one of my favorite desserts for summer (and all year!) because they are easy to prep ahead, bake ahead, or freeze and serve later.

They really make summer entertaining a breeze!

Love blueberries? Find more blueberry recipes here.

How to make Blueberry Pie:

1. I start with my favorite homemade pie crust (the same one I use in this Banana Cream Pie, this Coconut Cream Pie, and this Strawberry Pie) — make it ahead or allow time to refrigerate so that it is cold when you are working it.
2. Divide your pie crust in half (this recipe makes a full double crust, so if you are making a lattice pattern you may not need quite the full amount — save it or bake it up into mini quiche!) and press half into a pie plate.
3. Toss together blueberries, sugar and corn starch — do this in a separate bowl so you are not messing up your bottom crust! I like to keep my filling simple and all about those blueberries, but I’ve included some fun additions below!
4. Top and bake: you can roll out the second half of the pie crust and cover the pie completely (be sure to poke some steam holes in the top), or you can do a lattice top, or roll it out and cut out fun shapes to dot around the top of the pie before baking.

Variations and Substitutions:

• Sub in some raspberries, blackberries or chopped strawberries — or use a combination of all four for a mixed berry pie.
• Add in some ground cinnamon, vanilla extract, or lemon zest for an extra burst of flavor.
• Use the same recipe to make mini pies or tarts in a muffin pan — perfect for entertaining or storing some in the freezer!
• Use the same recipe to make a sheet pan pie — you will want to double the recipe if you’re going this route!

How to make a lattice pie crust:

Making a lattice crust is easier than you think! Here are some photos to help you along the way.

1. Roll our the top half of your dough into one large circle.
2. Cut the pie dough into thin strips, about 1/2-3/4″ wide.
3. Lay several strips of pie dough across the pie, all in the same direction, leaving a small space in between each strip.
4. Lift up alternating strips of pie dough, and lay one strip of pie dough perpendicular to the rest — it will be over one, then under the next, and repeat.
5. Lay all strips of pie dough down, and repeat with the strips that were laying flat the first round. Repeat until lattice is complete.

Can I use frozen blueberries?

Absolutely!

This is one of my favorite ways to use frozen blueberries. You will want to add an extra tablespoon or two of corn starch if using frozen blueberries, but you don’t need to make any other changes.

Make a Blueberry Crumble Pie:

Halve the pie crust recipe below (or make a double and stick half in the freezer to make this Strawberry Cream Cheese Pie later on!), and use the crumble recipe from this Streusel-Topped Fresh Strawberry Pie to top this Blueberry Pie.

It’s a fun cross between crisp and pie — the best of both worlds!

How to freeze pie:

Fruit pies are a great addition to a well-stocked freezer! They are perfect for last minute guests.

Freezing a fully baked pie:

You can prepare and bake the pie according to directions below, then cool completely, wrap tightly and freeze up to 3 months.

To serve, thaw at room temperature for a couple of hours, then bake at 350 degrees F for 30-40 minutes until warmed through.

Freezing Blueberry Pie before baking:

To freeze before baking, prepare the pie according to the directions below up to the point of baking.

Place, uncovered, in the freezer and freeze for 2-3 hours until solid. Wrap tightly in a plastic bag or with plastic wrap and foil, and freeze up to 3 months.

To serve, place frozen unbaked pie directly into the oven. Bake at 350 degrees F until heated through, crust is golden, and filling is thickened and bubbly.

More blueberry recipes you’ll love!

• Blueberry Banana Bread
• 30+ Blueberry Recipes (fresh or frozen!)
• Blueberry Cheesecake

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Blueberry Pie

This Blueberry Pie is made with fresh or frozen blueberries and a buttery homemade pie crust! Make with crumble or pie crust topping!

Course Dessert

Cuisine American, canadian

Prep Time 20 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour

Servings 8 slices

Calories 339cal

Author Ashley Fehr

Ingredients

• 2 pie crusts (a double batch of my homemade pie crust recipe)
• 5 cups fresh or frozen blueberries (675 grams)
• 3 tablespoons corn starch (4 tablespoons for frozen berries)
• 3/4 cup granulated sugar (150 grams)
• 1 egg
• 1 tablespoon water

Instructions

• Preheat oven to 425 degrees F
• Take half of the pie dough — enough for one crust — and roll it so that it is slightly larger than your pie plate (I use a 9" pie plate).
• Place in an ungreased pie plate and press into the corners and up the sides. Trim any very long edges (not all the way!) and fold remaining overhang under itself to form a thick edge (this helps to prevent burning).
• In a large bowl, stir together blueberries, sugar and corn starch and pour into bottom crust.
• Roll out second half of pie dough (one crust) and place over top of the blueberries, trim and crimp the edges as desired, or you can make a lattice crust as shown above if desired. If you use a full top crust, be sure to poke holes in the top to allow the steam to escape.
• Whisk together egg and water and brush over the top crust (this is optional — it just helps the crust to brown nicely).
• Bake at 425 degrees F for 20 minutes until light golden brown. Cover with foil, reduce heat to 350 degrees and continue baking until filling is thick and bubbly, about 30-50 minutes (frozen berries will take longer).
• Let rest at room temperature or chill for 2-3 hours before serving for cleaner slices that are still slightly saucy. Let chill overnight in the refrigerator for perfectly clean slices.

Video

Nutrition

Calories: 339cal | Carbohydrates: 56g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 183mg | Potassium: 121mg | Fiber: 3g | Sugar: 28g | Vitamin A: 80IU | Vitamin C: 9mg | Calcium: 17mg | Iron: 1mg

The post Blueberry Pie appeared first on The Recipe Rebel.