LEMON-BLUEBERRY BARS
Fresh blueberries make these lemon bars a bit sweeter than usual, and very jammy, but without compromising their essential acidity. The grated lime zest gives the curd another note of citrus complexity. But if you'd rather leave out the lime, use more lemon zest. Or try playing with orange and grapefruit zests. The filling stays pretty soft in these tender bars, so it's best to keep them in the fridge until right before serving, then dust with powdered sugar at the last minute.
Provided by Melissa Clark
Categories cookies and bars, dessert
Time 1h30m
Yield 16 servings
Number Of Ingredients 15
Steps:
- Heat oven to 325 degrees and line a 9-inch square baking dish with parchment paper so it hangs over the edges on all sides by a few inches. (You may need to use two pieces of parchment.)
- Make the crust: In the bowl of a food processor, pulse to combine the flour, confectioners' sugar, lemon zest and salt. Add butter and pulse until a crumbly dough forms, about 10 seconds. (Or mix dry ingredients in a bowl and use pastry cutter to cut in butter, clumping the mixture together in your hands until it holds together.) Press dough into prepared pan. Bake until light golden, 25 to 35 minutes.
- As crust bakes, make the curd: In a medium pot, whisk together the granulated sugar, lemon juice, egg yolks, whole eggs, cornstarch and fine sea salt until well combined. Place over medium heat and stir with a heatproof rubber spatula (or wooden spoon), making sure to scrape around the sides and edges of the pot, until mixture is simmering and thickened, 5 to 10 minutes.
- Bring mixture to a boil and let cook for about 30 seconds, but no longer than 1 minute. Immediately strain through a fine mesh sieve into a bowl. Stir in butter, lemon zest and lime zest, and stir until butter melts. Stir in blueberries.
- Pour mixture over crust, then stir to evenly distribute berries. Return to oven, and bake until blueberries begin to burst and curd starts to turn golden around the edges, 33 to 45 minutes. Transfer to a wire rack to cool to room temperature. Chill in the refrigerator until thoroughly cold before cutting, at least 3 hours. Dust lightly with confectioners' sugar right before serving.
Nutrition Facts : @context http, Calories 258, UnsaturatedFat 5 grams, Carbohydrate 31 grams, Fat 14 grams, Fiber 0 grams, Protein 3 grams, SaturatedFat 9 grams, Sodium 67 milligrams, Sugar 22 grams, TransFat 1 gram
WORLD'S BEST LEMON BLUEBERRY MUFFINS
If you're looking for a lemon blueberry muffin recipe that is moist and not overly sweet, this is the one for you. I swear by this recipe!
Provided by SonicBoom
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 55m
Yield 16
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Line 16 muffin cups with paper liners.
- Sift flour, baking powder, baking soda, and salt together in a bowl.
- Combine sugar, milk, sour cream, butter, eggs, and lemon zest in a large bowl. Beat with an electric mixer on low speed until blended. Fold in the flour mixture until batter is just moistened. Fold in blueberries; avoid overmixing because batter will turn purple.
- Fill muffin cups 3/4 full of batter.
- Bake in the preheated oven until golden brown, 30 to 35 minutes. Let cool for 10 minutes.
Nutrition Facts : Calories 265.2 calories, Carbohydrate 39.7 g, Cholesterol 46.4 mg, Fat 10.1 g, Fiber 1.1 g, Protein 4.6 g, SaturatedFat 6 g, Sodium 339 mg, Sugar 18.9 g
LEMON-BLUEBERRY FLUFF RECIPE - (4.5/5)
Provided by msippigrl
Number Of Ingredients 9
Steps:
- In a large mixing bowl, stir together the dry pudding mix, pineapple and the juice, and the Real Lemon until well blended, 1-2 minutes. Stir in the sour cream. Using a rubber spatula, gently fold in the Cool Whip; then the blueberries, marshmallows, coconut, and pecans just until combined. Garnish top with blueberries and a light sprinkle of coconut or chopped pecans. Refrigerate for at least 1 hour before serving. NOTE: I reduced calories, fat, and sugar somewhat by using SFFF pudding mix, pineapple in 100% juice, RF sour cream, and Lite Cool Whip. The Real Lemon powder really bumps up the lemon flavor, highly recommend.
BLUEBERRY-LEMON MUFFINS
Provided by Food Network Kitchen
Time 40m
Yield 12 muffins
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F. Line a 12-muffin tin with cupcake liners and set aside.
- Whisk the flour, sugar, baking powder, salt, and nutmeg together in a medium bowl; set aside.
- Put the butter in a microwaveable-safe dish or measuring cup. Cover with plastic wrap and microwave until melted, about 30 seconds. (Alternatively melt the butter in a saucepan.) Whisk the milk, eggs, lemon zest, and vanilla with the butter.
- Make a small well in the center of the dry ingredients. Pour wet ingredients into the well, then stir with a wooden spoon until the dry ingredients are moistened but still lumpy. Do not overmix the batter or your muffins will be dense. Gently stir in the blueberries. Divide the batter evenly into the muffin tin and sprinkle the tops generously with sugar.
- Put the muffins in the oven and immediately reduce oven temperature to 375 degrees F. Bake until golden brown, about 25 minutes, rotating the pan halfway through the cooking. (Insert a toothpick into the center of a muffin to check if it is done. Toothpick should come out clean). Cool muffins in the pan on a rack for a couple minutes. Turn the muffins out of the pan and cool on the rack. Serve warm or at room temperature.
LEMON - BLUEBERRY FLUFF
I'm not sure where I got this recipe. And, I had misplaced it, for a long time. Just found it again. It is a refreshing dessert, that is very low-fat. Use Jell-O regular or artificial sweetened. Prep time does not include refrigeration time.
Provided by Sharon Colyer @Cmom02
Categories Fruit Desserts
Number Of Ingredients 13
Steps:
- Boil water for 1 cup.
- In a large bowl, dissolve gelatin in the 1 cup of boiling water. Stir in lemon peel, lemon juice, and 3/4 cup cold water. Chill, until partially set.
- When, partially set, add unbeaten egg whites to gelatin mixture. Beat with electric mixer, until mixture is light and fluffy. About 1-2 minutes.
- Pour mixture, into eight 5 oz. custard cups. Or, other cups. (If other cups, are bigger, your servings may be reduced to approximately six.) Chill, until firm. (Slight separation, into layers, may occur.)
- Meanwhile, in saucepan, crush 1/2 cup of the blueberries. Blend together cornstarch and 1/2 cup cold water. Add cornstarch mixture and sugar to crushed berries. Stir.
- Cook, over medium heat, stirring constantly, until mixture is thick and bubbly. Then, cook 1 minute longer.
- Remove from heat, stir in remaining berries and vanilla. Cool, then chill sauce, in refrigerator.
- When ready to serve, remove gelatin cups, as many as needed. And, top with chilled blueberry sauce.(May top with whipped topping, if desired.)
More about "lemon blueberry fluff recipe 455"
BLUEBERRY LEMON FLUFF - POUND DROPPER
From thepounddropper.com
4.5/5 (14)Total Time 5 minsCategory FruitCalories 134 per serving
- In a large mixing bowl, combine the pudding mix, lemon juice and skim milk. Whisk until well blended.
- Add non fat plain yogurt. And mix well. Using a food scale, measure out 5 oz. fat free cool whip, then using a spatula fold the cool whip into the mixture.
BLUEBERRY FLUFF ⋆ REAL HOUSEMOMS
From realhousemoms.com
4.6/5 (11)Total Time 8 minsCategory DessertCalories 180 per serving
- Mix together cornstarch and water in a small bowl. Add blueberries, sugar, and cornstarch mixture to a small saucepan. Place over medium heat. Cook for 203 minutes or until sugar dissolves and blueberries soften. Smash blueberries with a potato masher to create a sauce. (Leave some big pieces.) Set aside to cool to room temperature.
- In a large mixing bowl, stir together Cool Whip. marshmallows, almonds, remaining 6 ounces blueberries, and blueberry sauce until combined.
LEMON BERRY KETO CREAM CHEESE DESSERT - KASEY TRENUM
From kaseytrenum.com
BLUEBERRY LEMON FLUFF SALAD RECIPE WITH COOL WHIP
From saltysidedish.com
BLUEBERRY LEMON FLUFF | MRFOOD.COM
From mrfood.com
BLUEBERRY FLUFF SALAD - DAILY DISH RECIPES
From dailydishrecipes.com
BLUEBERRY FLUFF SALAD - MY INCREDIBLE RECIPES
From myincrediblerecipes.com
BLUEBERRY FLUFF • BREAD BOOZE BACON
From breadboozebacon.com
BLUEBERRY FLUFF – CAN'T STAY OUT OF THE KITCHEN
From cantstayoutofthekitchen.com
10+ BEST LEMON-BLUEBERRY RECIPES - EATINGWELL
From eatingwell.com
OMG-WORTHY LEMON AND BLUEBERRY KETO CHEESECAKE FLUFF
From ketopots.com
BLUEBERRY FLUFF SALAD RECIPE - KYLEE COOKS
From kyleecooks.com
BLUEBERRY FLUFF - SPACESHIPS AND LASER BEAMS
From spaceshipsandlaserbeams.com
LEMON BLUEBERRY FLUFF BARS | THEBESTDESSERTRECIPES.COM
From thebestdessertrecipes.com
BLUEBERRY LEMON FLUFF | RECIPES | NORTH BAY PRODUCE
From northbayproduce.com
LOW-CALORIE LEMON BLUEBERRY FLUFFOVERS WITH COCONUT ICING RECIPE
From hungry-girl.com
LEMON BLUEBERRY FLUFF - BALANCING MOTHERHOOD
From balancingmotherhood.com
You'll also love