How to Make Creamy Blueberry Pie | Pie Recipe | Allrecipes.com
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Watch how to make a creamy, custardy blueberry pie from scratch. It's simple to make, not too sweet, and delicious served warm or chilled. Top it with a scoop of vanilla ice cream, and you're in heaven!
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Amazing Blueberry Cheesecake Recipe
Bursting with sweet blueberry flavor, this Blueberry Cheesecake recipe is extremely easy to make. Starting with a buttery graham cracker crust filled with a creamy cheesecake center dotted with juicy blueberries and topped with a luscious blueberry sauce, this cheesecake is perfect for any occasion. It’s light but decadent and guaranteed to impress.
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Let's Make a Blueberry Cream Cheese Pie!
How to make the best blueberry cream cheese pie with this easy recipe using fresh or frozen blueberries. Can be completely no bake and gluten-free too!
↓↓↓↓↓ BLUEBERRY CREAM PIE RECIPE BELOW ↓↓↓↓↓
PRINTABLE RECIPE: ????️ ????️
INGREDIENTS:
1 single pie crust, baked and ready
2 tablespoons water
1 tablespoon corn starch
1/2 teaspoon lemon juice
2 tablespoons cane sugar
1/4 teaspoon cinnamon
2 cups blueberry purée*
2 cups blueberries
16 ounces cream cheese
1 1/2 cups powdered sugar
1 tablespoon milk
INSTRUCTIONS:
1. Make your pie crust ahead of time, so it's all set and ready to go. From that point on, there will be no baking necessary.
2. In a small measuring cup or bowl, whisk together the water and corn starch first. This will ensure no lumps in your pie filling.
3. In a medium saucepan on medium heat, whisk together the corn starch mixture with the lemon juice, sugar, and cinnamon.
4. Add the puréed blueberries and whole blueberries to the mixture. You can use fresh or frozen blueberries, but I highly recommend fresh blueberries for the whole berries.
5. Cook the entire mixture for about 10-15 minutes, bringing it to a slow boil, stirring constantly 'til the mixture begins to thicken.
6. Remove the mixture from the heat and allow it to cool completely. Sometimes I even stick it in the fridge to cool more quickly.
7. Meanwhile in a separate bowl, mix together the cream cheese, powdered sugar, and milk.
8. Spread the cream cheese filling in the cooled and prepared pie crust.
9. Top the cream cheese filling with the cooled blueberry pie filling.
10. Cover and chill the pie for at least 1-2 hours, or overnight.
11. Once it's chilled, you can slice it up, serve it, and enjoy! You can even top it with a dollop of Cool Whip if you want.
*To make blueberry purée for cream cheese blueberry pie, you simply put blueberries in a blender, and blend them up into a purée. Your blender may even have a purée button. It'll likely take around 3+ cups of blueberries, fresh or frozen, to make 2 cups of purée. If you're using frozen berries, make sure to rinse and dry them off so you don't get ice (aka, extra liquid) mixed in with the berries, which will lessen the flavor.
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Lemon Cream Cheese Pie Recipe
Vea este video en español -
SUB HERE -
This pie is ultra easy to make and it is also a huge hit. If you like lemon pie you will love this. You can either leave it in the fridge
overnight or you can freeze it like I did. Enjoy!
Serves eight
1 Graham cracker or cookie pie shell
8 oz. cream cheese -- room temperature
14 oz. can of condensed sweetened milk
½ tsp. lemon zest
½ tsp. vanilla extract
½ cup of freshly squeezed lemon juice
Berry Coulis - optional
Place the cream cheese in a bowl and cream it.
Slowly add the condensed milk, while you are beating the cheese.
Add the zest, vanilla and lemon juice. Mix well.
Pour the filling into a graham cracker pie shell. If you are using a coulis, drizzle it on the pie and marble it with the tip of a knife.
Loosely cover the pie pan with aluminum foil -- making sure not to touch the filling. Place it in the fridge overnight or freeze it for at least 6 hours.
Serve and enjoy!
Pie no coulis - CALORIES 380.98; FAT 20.43 grs (sat 9.74; mono 7.75; poly 0.94); PROTEIN 7.12 grs ; FIBER 0.49 grs; CARBS 44.51 grs; CHOLESTEROL 49.04 mg; IRON 0.83 mg; SODIUM 268.40 mg; CALCIUM 179.44 mg
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Lemon Blueberry Cake ???? + Cream Cheese Frosting
❤️SUBSCRIBE Homemade Lemon Blueberry Cake w/ Cream Cheese Frosting! It’s so great to be back posting videos after my “interesting August” (read about it on the link below)
I thought I’d bid August farewell by finally getting back into the kitchen and creating this fantastic lemon blueberry cake! Lemons + blueberries make me so happy ???? and this cake does not disappoint! I made a second one to put in the freezer for days when we want something sweet but didn’t feel like baking. Well, that cake never made it to the freezer! We nailed it…again! ????????♀️
You’ll understand once you make and taste this lemon blueberry cake! It’s like eating a moist & fluffy lemon-flavored blueberry muffin and that cream cheese frosting takes the cake!
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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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