5 Delicious Blueberry Dessert Recipes

Last month I made blueberry jam. It is very tasty and now we are on the lookout for things to use it with. It is good on biscuits and pancakes, but we want dessert to put it on where it will truly allow the flavors to shine.

Here are five blueberry dessert recipes that we have either made or will try to make in the future.

1. Blueberry Cheesecake

Article picture from The Geek Homestead

I decided to start with our own recipe. This cheesecake was so good. It was smooth and creamy. The layer of blueberry jam added just enough flavor.

Full recipe available here.

2. Blueberry Jammers

Article picture from The Kitchn

This recipe is from Dorie Greenspan’s book of cookie recipes. We own this book and have used it quite a few times. We have never made a bad cookie from these recipes.

Full recipe available here.

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Creamy Cheesecake with Blueberry Jam Topping

When Josh made his blueberry jam, he asked me if I could make a cheesecake to go with it. I don’t remember the last time I made a cheesecake, but fortunately, I have a favorite recipe.

[recipe]
[recipe title=”Creamy Cheesecake with Blueberry Jam Topping” servings=”8-12″ description=”Rich and creamy cheesecake topped with homemade blueberry jam and whipped cream.]
[recipe-notes] This cheesecake tastes best after sitting in the fridge overnight. Make sure to plan ahead if possible![/recipe-notes]
[recipe-ingredients]
Crust:

  • 9 sheets graham crackers
  • 1 Tablespoon sugar
  • ½ cup butter, melted

Cheesecake Filling:

  • 3 packages cream cheese (8 oz. each), softened
  • ¾ cup sugar
  • 3 teaspoons cornstarch
  • 3 eggs
  • ¼ cup heavy cream
  • 2¼ teaspoons vanilla
  • ½ teaspoon lemon extract

Topping:
½ cup to 1 cup blueberry jam, homemade or storebought
[/recipe-ingredients]
[recipe-directions]
Preheat oven to 375 degrees F.

Line the bottom of an 8-inch springform pan with a circle of parchment paper.

Pulse the graham crackers in a food chopper or food processor until they are fine crumbs. In a bowl, combine the graham cracker crumbs, tablespoon of sugar, and the melted butter. Press the crumb mixture onto the bottom and 1 inch up the sides of the 8 inch springform pan.

Refrigerate the crust for 15 minutes.

In a large mixing bowl, beat the cream cheese until smooth. Combine the sugar and cornstarch in a small bowl, then add the sugar mixture to the cream cheese. Beat the sugar mixture into the cream cheese. Add the eggs and beat on low speed just until combined. Add the cream, vanilla, and lemon extract and beat again until just combined. Pour into the refrigerated crust.

Place an 8 in by 10 in baking pan with high sides in the oven on a rack below where the cheesecake will bake. Boil a liter of water in either an electric kettle or in the microwave. Carefully pour the hot water into the baking pan in the oven. This will be your “water bath.”

Place the cheesecake in the oven directly on the rack above the water bath and bake for 40-50 minutes, until the cheesecake is set at least 2 inches from the edges. Take the cheesecake out of the oven and cool on a wire rack for 10 minutes. After 10 minutes, carefully run a knife around the edge of the pan to loosen, then cool for 1 hour more. Your cheesecake top may crack but the blueberry jam topping will cover. Refrigerate the cheesecake overnight.

Remove the sides of the pan and transfer the cheesecake to a serving plate. Top cheesecake with blueberry jam and serve slices with whipped cream.

[/recipe-directions]

[/recipe]

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Homemade Blueberry Jam

I think Lynn has decided since I successfully made pomegranate jelly twice that I can now make any kind of jelly or jam. One of her favorites that we have bought at two different small stands is blueberry jam.

One of our local grocery stores had blueberries on sale for $.97 for 6 ounces. I was given the instructions to buy blueberries and make a batch of jam with them.

I had a hard time finding a recipe to use to make this jam. Most of the recipes I found were for freezer jams. I saw a few that did not use pectin. I finally decided to use a slightly modified recipe from a book called Food in Jars: Preserving in Small Batches Year-Round. It is a great resource for the beginner canner.

First I measured my spices and put them in little bowls. I wanted to make sure I would have everything prepared so I wouldn’t overcook the jam while measuring those things out. Also it reminds me of cooking shows on TV where they always have all the herbs and spices measured out and sitting on the counter.

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