Blueberry pie cheesecake bars recipe

blueberry pie cheesecake bars RHB

Blueberry Pie Cheesecake

Yields:  16-20 bars
Prep time: 15 mins
Baking time: 40 min


1 1/2 cup graham crackers crumbs

4 tablespoons butter, melted

3 packages (8 oz each) cream cheese, room temperature

2/3 cup sugar

4 eggs

1 teaspoon vanilla extract

3/4 cup blueberry pie filling

blueberry pie cheesecake bars RHB2


  1. Heat the oven to 325F.
  2. Line a 13X9″ baking pan with parchment paper leaving about 1″ paper hanging on the sides.
  3. In a mixing bow combine the graham cracker crumbs with the melted butter and press it evenly on the bottom on the prepared pan. Refrigerate for 5 minutes.
  4. To make the cheesecake filling, add the cream cheese and sugar to a mixing bowl. With the paddle attachment on beat on low speed until light and fluffy.
  5. If needed, scrape the sides of the bowl with a spatula.
  6. Beat in the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract.
  7. Remove the cheesecake crust from the refrigerator. Pour 2/3 of the cheesecake filling into the pan.
  8. Spoon the blueberry pie filling over the cheesecake layer and cover with the remaining cheesecake batter.
  9. Make sure you don’t stir the blueberry pie into the cheesecake batter or you’ll end up with a blue-purple cheesecake.
  10. Bake the cheesecake in the hot oven for 40 minutes or until center is set.
  11. Turn the oven off, open the oven’s door and let the cheesecake slowly cool down in the oven for 1 hour.
  12. Remove from the oven and refrigerate for at least 4 hours before cutting into bars.


To make the individual mini blueberry cheesecakes, I used  mini cheesecake pan and baked the cheesecakes for about 25 minutes.

source:  roxanashomebaking


Blueberry Frozen Yogurt


Blueberry Frozen Yogurt

Yield : 1 quart


3 cups fresh or frozen blueberries (about 1 lb)

3 Tbsp lemon juice

3/4 cup to 1 cup of sugar (depending on how sweet your blueberries are, and how sweet you want the result to be)

1/4 teaspoon salt

1/8 teaspoon cinnamon

1 1/2 cups full fat plain yogurt (full fat yogurt is preferred, if you use low-fat or non-fat yogurt, substitute 1/4 cup of it with heavy whipping cream)

1/2 cup whole milk


1 Place the blueberries, lemon juice, sugar, salt, and cinnamon in a medium saucepan. Heat on medium heat, stirring, until all of the sugar has dissolved. While the mixture is heating, use a potato masher to mash up the blueberries. When all of the sugar has dissolved, remove from heat. Strain out the blueberry skins and let the juicy blueberry syrup cool for 10 minutes.

2 Stir in the yogurt and milk until completely incorporated. Cover and chill the mixture in the refrigerator for several hours (or overnight) until completely cold.

3 Process the blueberry yogurt mixture in your ice cream maker according to manufacturer’s instructions (usually about 25 minutes). Serve immediately (it will be soft) or let it firm up a bit by freezing it for several hours.

source : simplyrecipes




Yield : 6servings


1 pint strawberries, hulled and sliced 1/4 inch thick

3/4 cup granulated sugar

1 pint blueberries

1 1/2 pints raspberries

1 1/2 pints blackberries

2 tablespoons fresh lemon juice

Pinch of salt

18 slices white bread

1 cup heavy cream

1 teaspoon pure vanilla extract

1 tablespoon confectioners’ sugar


  1. Combine strawberries and sugar in a large straight-sided skillet over medium heat. Cook until berries release their juices and sugar dissolves, about 5 minutes. Add blueberries, raspberries, and blackberries, and cook until they release their juices but still hold their shape, about 5 minutes; the mixture will look like a thick soup. Remove from heat, and transfer to a mixing bowl to cool. Stir in lemon juice and salt.

  2. Line six 1/2-cup ramekins with plastic wrap. Cut a circle to the diameter of a ramekin from each slice bread.

  3. Spoon 2 tablespoons of the berry mixture into each ramekin. Dip six circles of bread into the bowl of berries, one at a time, saturating them; place one in each ramekin. Cover with 2 tablespoons more of the berry mixture. Continue until you have three layers of bread and berries, ending with bread. If there is not enough juice to saturate all the bread, press remaining berries through a coarse sieve to yield more juice. When complete, bread and berries should be brimming over the tops of the ramekins.

  4. Arrange ramekins in a shallow baking pan, cover with plastic wrap, and place a board on top large enough to cover them all. Weight the board with heavy cans (about 5 pounds), and refrigerate overnight.

  5. To serve, combine cream, vanilla, and confectioners’ sugar in a chilled metal bowl; whip until stiff but soft, 2 to 3 minutes. Remove top layer of plastic wrap, and invert puddings onto plates; remove ramekins. Serve with a dollop of whipped cream.

source:  marthastewart

Blueberry Lemon Crescent Ring

Blueberry Lemon Crescent Ring

Blueberry Lemon Crescent Ring

 Yields:  12 pcs
Baking temp: 350F
Baking time: 15-20  mins


4 ounces cream cheese, softened

¼ cup granulated sugar

1 tablespoon fresh lemon juice

1 teaspoon grated lemon zest (see Note)

1 can (8 oz) Pillsbury™ Crescent Recipe Creations refrigerated seamless dough sheet or 1 can (8 oz) Pillsbury™ refrigerated crescent dinner rolls

½ cup fresh or frozen blueberries


½ cup powdered sugar

2 to 3 teaspoons milk



Preheat oven to 350°F. Spray large cookie sheet with cooking spray or line with parchment paper. In small bowl, mix cream cheese, granulated sugar, lemon juice and lemon peel with electric mixer on medium speed until well blended.

Unroll dough sheet. (If using crescent rolls, unroll dough and separate into 2 large rectangles. Overlap long sides to form 13×7-inch rectangle; firmly press edges and perforations to seal.) Spread cream cheese mixture on rectangle to within ½ inch of edges.Sprinkle evenly with blueberries.

Blueberry Lemon Crescent Ring2

Starting with 1 long side of rectangle, roll up the dough tightly and pinch the edge to seal. Some of the filling will leak out during baking but that’s okay!

With a serrated knife, cut into 12 slices. My cream cheese was overly soft so cutting it was tricky. Don’t worry if it’s messy. When it bakes it will take care of any issues.

Blueberry Lemon Crescent Ring3

Arrange slices on cookie sheet in a circle, overlapping slightly.

Bake 15 to 20 minutes or until golden brown.

In small bowl, mix the glaze ingredients until thin enough to drizzle. Drizzle over warm crescent ring. Serve warm or room temperature.
source:  the-girl-who-ate-everything

Blueberry Muffins



Blueberry Muffins

Yield : 8 muffins


2/3 cup white sugar

1 large egg

1/2 cup vegetable oil

1/3 cup milk

1 teaspoon vanilla

1 1/4 cup all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

1/2 cup sour cream (you can sub yogurt)

1 cup blueberries

About 1 tablespoon white sugar for the top (optional)



  • Preheat oven to 375ºF. You may want to lightly grease your muffin tin so that the crown of the muffin doesn’t stick to the pan (I didn’t though). Place eight muffin liners in the pan.
  • Combine the sugar, egg, oil, milk, and vanilla in a bowl and stir until well combined.
  • Add the flour, baking powder and salt. I stir the baking powder and salt into the flour right on top of the wet ingredients so I don’t have to get out another bowl. Once the baking powder and salt are pretty well distributed in the flour, stir them into the wet ingredients until combined. Don’t overmix. Just stir until it’s no longer lumpy.
  • Stir in the sour cream just until well distributed. Fold in the blueberries (I left about half for the top so some would be visible on the crown of the muffin).
  • Evenly distribute the batter in the muffin tin. If you are making 8 high crowned muffins, you will be filling them all the way to the top. If you want to make shorter muffins you could probably fill 12. If you saved some berries for the top, sprinkle them on and press them in lightly. Sprinkle the tops with the 1 tablespoon of sugar if you want.
  • Bake muffins for about 25 minutes. If you’re using frozen berries it will take about 5 minutes longer. Also depending on how many muffins you decided to make, it will also take a shorter time. Just make sure you get them out as soon as a toothpick comes out clean.
  • You can also make maybe 3 or 4 giant muffins in a jumbo muffin tin. If you do, bake them at 350ºF for maybe about 40 minutes.
  • I like to put them in a sealed container while they’re still warm so the stay really moist. That’s assuming they aren’t eaten right out of the pan though.

source:  yammiesnoshery

Blueberry Frozen Yogurt


Blueberry Frozen Yogurt

Yield :  1 quart


1/2 cup granulated sugar

1 tsp. pure vanilla extract

1-12 ounce bag frozen blueberries

juice of 1/2 lemon

1 tsp. lemon zest

2 cups plain 2% milk fat Greek yogurt

Ice cream maker


  1. In a medium saucepan, combine the sugar, vanilla, blueberries, juice of lemon, and lemon zest. Turn heat to medium. Cook, stirring occasionally until sugar has dissolved. Press the berries with the spoon to burst them. Remove from heat.
  2. Pour mixture into a container, and refrigerate until chilled, about 2 hours.
  3. Once the mixture is well chilled, add to a food processor and pulse until smooth. Add in the yogurt and continue to process until well blended.
  4. Freeze in your ice cream maker, according to manufacturers directions. Once the consistency of soft serve, spoon into container with cover and freeze for several hours.


source:   reneeskitchenadventures


Blueberry Pound Cake

blueberry pound cake

Blueberry Pound Cake

Baking temp: 350F
Baking time: 60-70 mins


6 eggs, separated

1 cup butter, softened

3 cups sugar

1 teaspoon almond extract

1 teaspoon vanilla extract

1 teaspoon butter flavoring

3 cups all-purpose flour

1/4 teaspoon baking soda

1 cup sour cream

2 cups fresh blueberries


  1. Set eggs sit at room temperature for 30 minutes prior to mixing.
  2. Combine flour and baking soda, set aside.
  3. In a large bowl, cream butter and sugar until light and fluffy.
  4. Add egg yolks, one at a time, beating well after each addition.
  5. Add the extracts and butter flavoring.
  6. Add dry ingredients to creamed mixture alternately with sour cream, beating well after each addition.
  7. In another bowl, beat egg whites on high speed until stiff peaks form.
  8. Fold into batter. Fold in blueberries.
  9. Spoon into a greased and floured 10-in. tube pan.
  10. Bake at 350° for 60-70 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack to cool completely.

source:  Designed Decor

Crunchy Top Blueberry Muffins


Crunchy Top Blueberry Muffins

Crunchy Top Blueberry Muffins

Baking temp: 400F
Baking time: 20-25 mins 



1 1/2 cups all-purpose flour

3/4 cup white sugar

1/2 teaspoon salt

2 teaspoons baking powder

1/3 cup vegetable oil

1 egg

1/3 cup milk

1 cup fresh blueberries

Crunchy Topping:

1/2 cup white sugar

1/3 cup all-purpose flour

1/4 cup butter, cubed

1 1/2 teaspoons ground cinnamon


  1. Preheat oven to 400 degrees.
  2. Line pan with muffin liners.
  3. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder.
  4. Place 1/3 cup vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup.
  5. Mix this with flour mixture.
  6. Fold in blueberries.
  7. Fill muffin cups right to the top.
  8. Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
  9. Bake for 20 to 25 minutes in the preheated oven, or until done.

source:  Designed Decor

Blueberry-Maple Muffins

blueberry-maple muffin

Blueberry-Maple Muffins

 Yields:  10-12 pcs


1/3 cup whole flaxseeds

1 cup whole-wheat flour

3/4 cup plus 2 tablespoons all-purpose flour

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

2 large eggs

1/3 cup pure maple syrup

1 cup nonfat buttermilk or “sour milk” (made by mixing 1tbs lemon juice or vinegar with 1 cup milk)

1/4 cup canola oil

2 teaspoons freshly grated orange zest

1 tablespoon orange juice

1 teaspoon vanilla extract

1 1/2 cups blueberries

2 tablespoons sugar


  1. Preheat oven to 400∞F. Coat 12 muffin cups with cooking spray.
  2. Grind flaxseeds in a spice mill (such as a clean coffee grinder) or dry blender. Transfer to a large bowl. Add whole-wheat flour, all-purpose flour, baking powder, cinnamon, baking soda and salt; whisk to blend. Whisk eggs and maple syrup in a medium bowl until smooth. Add buttermilk, oil, orange zest, orange juice and vanilla; whisk until blended.
  3. Make a well in the dry ingredients and stir in the wet ingredients with a rubber spatula just until moistened. Fold in blueberries. Scoop the batter into the prepared muffin cups. Sprinkle the tops with sugar.
  4. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly


source: 12tomatoes

5- Minute Blueberry Frozen Yogurt


5- Minute Blueberry Frozen Yogurt


4 cups frozen blueberries
3 tablespoons agave nectar or honey
1/2 cup coconut-flavored yogurt
1 tablespoon fresh lemon juice
3/4 cup sweetened flaked coconut (optional)



Add the blueberries, honey, yogurt and lemon juice to the work bowl of your KitchenAid® Pro Line® Series Food Processor. Process the ingredients for 5 minutes until smooth. Serve the frozen yogurt immediately topped with toasted coconut (recipe follows), or store it in an airtight container in the freezer until ready to serve.

Optional Topping: Preheat your KitchenAid® 12″ Convection Bake Countertop Oven to 350°F. Line the countertop oven baking tray with parchment paper then spread the flaked coconut in an even layer. Toast the coconut for about 10 minutes, stirring as needed, until it’s golden brown. Serve atop the blueberry frozen yogurt.

source:  kitchenaid