BLUEBERRY CREAM CHEESE TART RECIPE RECIPES

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CREAM CHEESE BLUEBERRY PIE RECIPE: HOW TO MAKE IT



Cream Cheese Blueberry Pie Recipe: How to Make It image

This blueberry cream cheese pie is guaranteed to please. —Lisieux Bauman, Cheektowaga, New York

Provided by Taste of Home

Categories     Desserts

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 8 servings.

Number Of Ingredients 9

Dough for single-crust pie
4 ounces cream cheese, softened
1/2 cup confectioners' sugar
1/2 cup heavy whipping cream, whipped
2/3 cup sugar
1/4 cup cornstarch
1/2 cup water
1/4 cup lemon juice
3 cups fresh or frozen blueberries

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. , Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. , In a small bowl, beat cream cheese and confectioners' sugar until smooth. Fold in whipped cream. Spread into pie shell. , In a large saucepan, combine sugar, cornstarch, water and lemon juice until smooth; stir in blueberries. Bring to a boil over medium heat; cook and stir 2 minutes or until thickened. Cool. Spread over cream cheese layer. Refrigerate until serving.

Nutrition Facts : Calories 337 calories, FatContent 15g fat (8g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 146mg sodium, CarbohydrateContent 50g carbohydrate (30g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

BLUEBERRY CREAM CHEESE SCONES WITH YOGURT GLAZE RECIPE ...



Blueberry Cream Cheese Scones with Yogurt Glaze Recipe ... image

Provided by Molly Yeh

Total Time 1 hours 10 minutes

Cook Time 40 minutes

Yield 8 servings

Number Of Ingredients 16

2 cups (254 grams) all-purpose flour
1/2 cup (100 grams) granulated sugar 
1 tablespoon baking powder 
1 teaspoon kosher salt 
Zest of 1 lemon 
1/2 cup (1 stick) unsalted butter, cold and cubed 
6 ounces (170 grams) fresh or frozen blueberries, rinsed and dried (1 1/2 cups) 
2 large eggs 
1/2 cup (113 grams) plain whole milk yogurt 
2 teaspoons vanilla extract 
1/2 teaspoon almond extract 
1/2 cup (120 grams) cream cheese 
3/4 cup (90 grams) powdered sugar
1 to 2 tablespoons plain whole milk yogurt 
Pinch kosher salt 
Sanding sugar, optional  

Steps:

  • For the scones: Preheat the oven to 400 degrees F. Line 2 baking sheets with parchment paper and set aside.
  • Add the flour, granulated sugar, baking powder, salt and lemon zest to a food processor and pulse to combine. Add the butter and pulse until it's mostly pea-sized; a few larger chunks are okay. Dump the mixture into a large bowl and gently toss in the blueberries.
  • In a medium bowl, whisk together the eggs, yogurt, vanilla and almond extract. Pour into the dry ingredients and, using a rubber spatula, mix until about 80 percent of the dry mixture is incorporated. Dollop teaspoon-sized plops of cream cheese all over the mixture, then gently fold the mixture just until the remaining dry ingredients are incorporated. (You want the cream cheese to generally stay intact but it will of course swirl a little.) Using an ice cream scoop or large spoon, divide the dough into 8 balls and place them on the lined baking sheets about 2 inches apart (they will spread quite a bit). Bake until the tops are lightly browned and the bottoms are golden, 16 to 20 minutes. 
  • For the glaze: Meanwhile, whisk together the powdered sugar, yogurt and salt in a bowl.
  • Let the scones cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool for 5 more minutes. While they're still a little warm, brush with the glaze, then sprinkle with the sanding sugar, if using. These are best enjoyed the day of. 

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