What is the best blueberry dessert?

Question

I have a big bag of blueberries that I have to use up by tomorrow. What is the best and most importantly the easiest dessert to make?

Answer 1

Here are a few recipes from by collection:

Blueberry Crumb Bars

"Cheap and easy to make. Kids love them. Any berry can be used."
1 cup white sugar
1 tsp baking powder
3 cups all-purpose flour
1 cup shortening or butter
1 egg
1/4 tsp salt (optional)
1 pinch ground cinnamon (optional)
4 cups fresh blueberries
1/2 cup white sugar
3 tsp cornstarch

1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 9x13 inch pan.
2 In a medium bowl, stir together 1 cup sugar, 3 cups flour, and baking powder. Mix in salt and cinnamon, if desired. Use a fork or pastry cutter to blend in the shortening and egg. Dough will be crumbly. Pat half of dough into the prepared pan.
3 In another bowl, stir together the sugar and cornstarch. Gently mix in the blueberries. Sprinkle the blueberry mixture evenly over the crust. Crumble remaining dough over the berry layer.
4 Bake in preheated oven for 45 minutes, or until top is slightly brown. Cool completely before cutting into squares.
Servings: 14
Yield: 1 - 9x13 inch pan.


Blueberry Cream Cheese Pound Cake

"This recipe is so easy and is so good! Great for breakfast with a cup of coffee, or for dessert."
1 - 10 inch Bundt pan
INGREDIENTS
1 (18.25 ounce) package yellow cake mix
1/4 cup white sugar
3 eggs
1 (8 ounce) package cream cheese, room temperature
1/2 cup vegetable oil
1 teaspoon vanilla extract
1 1/4 cups blueberries
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, stir together cake mix and sugar. Make a well in the center and pour in eggs, cream cheese, oil and vanilla. Beat on low speed until blended. Scrape bowl, and beat 4 minutes on medium speed. Stir in blueberries. Pour batter into prepared pan.
Bake in the preheated oven for 40 to 45 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely.


Blueberry French Toast

"This recipe is so different and delicious! Easy to prepare the night before and bake in the morning. Perfect for Easter or Christmas brunch. This recipe is a family tradition. You may use either fresh or frozen blueberries for this dish."
12 servings
INGREDIENTS
1 (1 pound) loaf Italian bread, cut into 1 inch cubes
1 (8 ounce) package cream cheese, diced
1 cup blueberries
12 eggs
2 cups milk
1/3 cup maple syrup

1 cup white sugar
2 tablespoons cornstarch
1 cup water
1 cup blueberries
1 tablespoon butter
DIRECTIONS
Place half of the bread cubes in a lightly greased 9x13 inch baking pan. Sprinkle cream cheese on top of bread cubes. Top with 1 cup blueberries and remaining bread. In a large bowl, beat together eggs, milk and maple syrup. Pour egg mixture over bread. Cover pan and refrigerate overnight.
The next morning, remove pan from refrigerator 30 minutes before baking. Preheat oven to 350 degrees F (175 degrees C).
Cover pan with aluminum foil and bake in preheated oven for 30 minutes. Uncover pan and bake for an additional 30 minutes, until golden brown and center is set.
To make Sauce: In a saucepan, combine sugar and cornstarch, add water. Boil over medium heat for 3 minutes, stirring constantly. Stir in blueberries and reduce heat. Simmer 8 to 10 minutes, or until the berries have burst. Stir in butter until melted. Serve the sauce over squares of french toast.

Here is a link to a whole lot more:
http://allrecipes.com/Search/Recipes.aspx?WithTerm=blueberry

Answer 2

This is a very good bread pudding i couldn't find my mom's exact recipe, but this one looks similar. YUUUUMMMMMM!!!!

INGREDIENTS:
4 cups bread cubes
1/4 cup butter or margarine, cut in pieces
2/3 cup granulated sugar
1/4 teaspoon salt
2 cups fresh or frozen blueberries, rinsed well and drained
1/4 cup water
2 tablespoons fresh lemon juice
cream
PREPARATION:
In a mixing bowl, combine bread, butter, sugar, salt, blueberries, water, and lemon juice. Pack mixture into a generously buttered 1 1/2-quart baking dish. Cook blueberry bread pudding at 350° for 40 minutes, until set.
Serve blueberry bread pudding hot or cold with cream or a bourbon sauce.

Bourbon Sauce
1 stick unsalted butter, at room temperature
1 cup sugar
1/4 cup water
1 large egg yolk
2 tablespoons bourbon

Combine the butter, sugar, water and egg yolk in a small saucepan.

Mix well. Cook over medium heat until the sugar dissolves.

Reduce heat to medium-low and continue cooking about 3 minutes, or until the mixture starts to thicken. Remove from heat and stir in bourbon. Serve warm. Makes a generous 1/2 cup.

Answer 3

Fresh blueberries with sugar and whole milk.
The simplest and best way that gives the best credit to the produce. A little touch of vanilla / vanilla sauce lifts it even higher.
Im longing for the berry season.

Answer 4

BLUE BERRY CHEESECAKE

For crust
2 1/3 cups graham cracker crumbs
1/2 cup (1 stick) unsalted butter, melted
1/4 cup sugar
For filling
4 8-ounce packages cream cheese, room temperature
1 1/2 cups sugar
1/4 cup all purpose flour
5 large eggs
1 16-ounce container sour cream
1/4 cup milk
1 tablespoon vanilla extract

For topping
1/3 cup all-fruit blueberry spread
2 6-ounce baskets fresh blueberries or 12-ounce package frozen blueberries, thawed, drained




Make crust:
Position rack in center of oven and preheat to 375°F. Wrap outside of 10-inch-diameter springform pan with heavy-duty foil. Combine all ingredients in processor. Blend using on/off turns just until crumbs are moist. Press crumb mixture firmly onto bottom and 2 inches up sides of prepared pan. Bake until crust begins to brown, about 8 minutes. Transfer crust to rack and cool. Maintain oven temperature.
Make filling:
Using electric mixer, beat cream cheese and sugar in large bowl until will blended. Beat in flour. Add eggs 1 at a time, beating just until combined. Beat in sour cream, milk and vanilla. Pour filling into crust.

Place springform pan in large roasting pan. Pour enough hot water into roasting pan to come 1 inch up sides of pan. Bake cheesecake until just set in center and top is slightly puffed and golden brown, about 1 hour. Turn off oven; keep door closed. Let cheesecake stand in oven 1 hour. Remove cheesecake from roasting pan. Refrigerate until cold, at least 6 hours. Cover; refrigerate overnight.

Make topping:
Stir blueberry spread in large skillet over low heat until melted. Remove from heat. Add blueberries; toss to coat. Spoon blueberry mixture over top of cake, spreading evenly. Chill until cold, at least 1 hour and up to 4 hours.

Run small sharp knife around sides of cake to loosen. Release pan sides. Transfer cake to platter. Cut into wedges.

Serves 10 to 12.

Answer 5

easiet would be a trifle.. cut up some cakes, layer them with the blueberries and cream in a cup or bowl or sumthing.. they'll be great n simple..

Answer 6

make a quick pie or cobbler

Answer 7

cheescake. get it in a box add berries bada bing bada boom.