How To make Lemon Cream Cheese Pie with Blueberries
8 ounces nonfat cream cheese
at room temperature
14 ounces nonfat sweetened condensed milk :
canned
1/2 cup fresh lemon juice
1 teaspoon grated lemon rind fresh, optional
1 teaspoon vanilla extract
1 pie crust, graham cracker crumb :
prepared 8-inch
(shortbread or choc wafer) 1 pint fresh blueberries -- cleaned
Variations: fresh strawberries, blackberries or raspberries.
Recipe: Beat the cream cheese until fluffy. Continue to beat as you slowly pour the condensed milk into the cream cheese. Beat until smooth. Stir in lemon juice, lemon peel and vanilla. Pour into prepared crust.
Puree 1/3 cup blueberries or other fruit. Drizzle on top of prepared pie. Run a knife throughout the pie to create a swirled effect. Refrigerate for 3 to 4 hours. Top with remaining blueberries or other fruit. Makes 6 servings.
Source: "The Lemon Lovers Cookbook"
Cross-ref "Blueberry Thrills: A bountiful crop rolls in from East Texas" on the www.dallasnews.com 06/11/97 article by Teresa Gubbins / The Dallas Morning News
Busted by Kitchen PATh Per Serving MC 321 cals, 10.2 g fat 28.7% cff
How To make Lemon Cream Cheese Pie with Blueberries's Videos
Blueberry Cream Cheese Bars
These bars have a creamy filling, tart berries and a buttery oat crumble on the bottom and top!
Dessert: Blueberry Lemon Cake Recipe - Natasha's Kitchen
This Blueberry Lemon Cake is loaded with 1 pound of blueberries and every bite has sweet pops of juicy blueberry and fresh lemon flavor. It’s not too sweet and not too tangy, but just right. This is my favorite tea/ coffee lemon blueberry cake.
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????PRINT THIS BLUEBERRY CAKE RECIPE:
Ingredients for Blueberry Cake:
►2 large eggs
►1 cup (210 grams) granulated sugar
►1 cup sour cream
►1/2 cup light olive oil or vegetable oil
►1 tsp vanilla extract
►1/4 tsp salt
►2 cups (260 grams) all-purpose flour
►2 tsp baking powder
►1 medium lemon (zest and juice), divided
►1/2 Tbsp corn starch
►16 oz (450g) fresh* blueberries
►Powdered sugar to dust the top, optional
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Blueberry Cream Cheese Coffee Cake with Lemon Icing!
A light and decadent lemon blueberry cream cheese coffee cake recipe, perfect for a springtime brunch or dessert!
FULL RECIPE and INSTRUCTIONS:
Don't forget to SUBSCRIBE!
Ingredients:
Lemon Sour Cream Cake Layer
¾ cup granulated sugar
1 tbsp lemon zest
2 large eggs - room temperature
1 tsp pure vanilla extract
⅓ cup vegetable oil
½ cup sour cream - room temperature
1 ½ cup all-purpose flour - (192g)
½ tsp baking powder
¼ tsp baking soda
½ tsp salt
Blueberry Cream Cheese Filling
8 oz. cream cheese - softened
¼ cup granulated sugar
1 large egg - room temperature
1 tsp pure vanilla extract
1 cup blueberries - fresh, or thawed from frozen and drained
Crumb Topping
¼ cup salted butter - cold, cut into small cubes
¼ cup granulated sugar
¾ cup all-purpose flour - (96g)
Lemon Icing
2 ½ cups powdered sugar, sifted - (282g)
3-4 tbsp fresh lemon juice
FULL INSTRUCTIONS AND TIPS:
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How to Make Blueberry Cream Cheese Pie | Blueberry Cream Cheese Pie Recipe
Today's episode is about how to make blueberry cream cheese pie. This pie is so crispy and delicious.
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Missed something? Here is my last scrummy recipe
Ingredients you will need:
For the dough:
2 cups plain flour
2 tbsp white sugar
¼ tsp salt
½ cup cold unsalted butter
½ cup cold fresh milk
For the cream cheese filling:
250g cream cheese, room temperature
½ cup white sugar
½ tsp vanilla extract
For the blueberry filling:
1 cup blueberries
½ cup water
¼ cup white sugar
1 tbsp cornflour mixed with 1 tbsp of water
¼ tsp vanilla extract
1 tsp lemon juice
Carefree Melody by Twin Musicom is licensed under a Creative Commons Attribution license (
Source:
Artist:
Lemon Blueberry Cheesecake
This Lemon Blueberry Cheesecake is thick, creamy and flavored with tangy lemon and blueberries throughout! It sits in a graham cracker crust and is topped with a homemade blueberry sauce! Perfect for spring and summer! Recipe:
Throwback Thursday -- Blueberry Cream Cheese Pie
Throwback Thursday -- Blueberry Cream Cheese Pie
Blueberry Cream Cheese Pie
Ingredients:
1 Graham cracker pie crust 9 inch
1 Philadelphia Cream Cheese 8 oz.
1 Can Eagle Brand sweetened condensed milk
1/3 cup lemon juice
1 tsp vanilla flavoring
1 Can Blueberry Pie Filling
Directions:
Mix the cream cheese and condensed milk together
Add the lemon juice and vanilla flavoring
Mix until smooth
Put the cream cheese mix into the pie crust
Refrigerate 3 to 6 hour until the cream cheese sets
Put the blueberry pie filling on top
Refrigerate until ready to serve ( I usually let it refrigerate overnight)
Serve and Enjoy !!!
Marie
Note: You can substitute the blueberries for cherries and this makes a
Cherry cream cheese pie.
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