\nLemon Blueberry Cheesecake Bars: A tangy and sweet treat that combines the brightness of lemon with the sweetness of blueberries.<\/p>\n
As the weather warms up, our taste buds crave something light and refreshing. That’s where the perfect combination of citrusy lemon and sweet blueberries comes in! In this article, we’ll be exploring 20 mouth-watering recipes that combine the bright flavors of lemon and blueberry to create a symphony of deliciousness. From classic desserts like cheesecakes and tarts, to breakfast treats and snacks, we’ve got you covered with these delightful recipes.<\/p>\n
From Lemon Blueberry Cheesecake Bars to Blueberry Lemon Pancakes with Honey Drizzle, get ready to indulge in the sweet and tangy world of lemon blueberries!<\/p>\n
\nLemon Blueberry Cheesecake Bars: A tangy and sweet treat that combines the brightness of lemon with the sweetness of blueberries.<\/p>\n
Ingredients:<\/strong><\/p>\n – 1 1\/2 cups graham cracker crumbs Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Line an 8-inch square baking dish with parchment paper. Cooking Time:<\/strong> 40-45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat your skillet or griddle over medium heat. Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 1\/4 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (175\u00b0C). Grease a 9×5-inch loaf pan and set aside. Glaze:<\/strong><\/p>\n – Whisk together 1 cup powdered sugar, 2 tablespoons freshly squeezed lemon juice, and 1\/4 teaspoon salt until smooth. Cooking Time:<\/strong> 45-50 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Line a 12-cup muffin tin with paper liners. Cooking Time:<\/strong> 20-25 minutes<\/p>\n Ingredients:<\/strong><\/p>\n For the crust:<\/p>\n – 1 1\/2 cups almonds, toasted and chopped For the filling:<\/p>\n – 3 large egg yolks Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Cooking Time:<\/strong> 40-45 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 400\u00b0F (200\u00b0C). Line a baking sheet with parchment paper. Vanilla Glaze:<\/strong><\/p>\n – 1 cup powdered sugar Whisk together until smooth. Drizzle over warm scones.<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup plain Greek yogurt Instructions:<\/strong><\/p>\n 1. In a small bowl, mix together the yogurt, honey, and vanilla extract until well combined. Cooking Time:<\/strong> None! Just layer and chill.<\/p>\n Ingredients:<\/strong><\/p>\n – 1\/2 cup chia seeds Instructions:<\/strong><\/p>\n 1. In a small bowl, mix together chia seeds, almond milk, and honey. Stir until well combined. Cooking Time:<\/strong> 2 hours (or overnight)<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup (200g) unsalted butter, softened Instructions:<\/strong><\/p>\n 1. Preheat oven to 325\u00b0F (165\u00b0C). Grease a 9×5-inch loaf pan and set aside. Cooking Time:<\/strong> 55-60 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup frozen blueberries Instructions:<\/strong><\/p>\n 1. In a blender, combine blueberries, yogurt, almond milk, lemon juice, honey, vanilla extract, and salt. Cooking Time:<\/strong> 5 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups graham cracker crumbs Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F. Cooking Time:<\/strong> 10-12 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 1\/4 cups rolled oats Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 12-14 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup all-purpose flour Instructions:<\/strong><\/p>\n 1. In a large bowl, whisk together flour, eggs, milk, sugar, and salt. Cooking Time:<\/strong> 15-20 minutes (depending on number of crepes)<\/p>\n Ingredients:<\/strong><\/p>\n – 4 cups stale white bread, cut into 1-inch cubes Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 cup heavy cream Instructions:<\/strong><\/p>\n 1. In a medium saucepan, combine cream, milk, sugar, and melted butter. Heat over medium heat, stirring occasionally, until the sugar has dissolved and the mixture is hot but not boiling. Cooking Time:<\/strong> None! This dessert is best served cold, straight from the refrigerator.<\/p>\n Ingredients:<\/strong><\/p>\n – 2 cups rolled oats Instructions:<\/strong><\/p>\n 1. Preheat oven to 325\u00b0F (165\u00b0C). Line an 8×8-inch baking dish with parchment paper. Cooking Time:<\/strong> 25-30 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 1\/2 cups graham cracker crumbs Instructions:<\/strong><\/p>\n 1. In a medium bowl, mix together graham cracker crumbs and sugar. Cooking Time:<\/strong> None (no-bake dessert)<\/p>\n Ingredients:<\/strong><\/p>\n – 12 slices of bread (white or whole wheat) Instructions:<\/strong><\/p>\n 1. Preheat oven to 350\u00b0F (180\u00b0C). Cooking Time:<\/strong> 35-40 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 2 1\/4 cups all-purpose flour Instructions:<\/strong><\/p>\n 1. Preheat oven to 375\u00b0F (190\u00b0C). Line a baking sheet with parchment paper. Cooking Time:<\/strong> 12-15 minutes<\/p>\n Ingredients:<\/strong><\/p>\n – 1 quart water Instructions:<\/strong><\/p>\n 1. Brew the tea according to package instructions and let it cool. Cooking Time:<\/strong> None (simply brew and chill)<\/p>\n Get ready to brighten up your day with these 20 refreshing lemon blueberry recipes! From sweet treats like cheesecake bars and muffins, to savory breakfast options like pancakes and scones, these citrusy-blueberry combinations are sure to delight. Whether you’re in the mood for something indulgent or light and easy, there’s a recipe on this list that’s perfect for you. So go ahead, get baking (or cooking), and let the sweet and tangy flavors of lemon and blueberry bring a smile to your face!<\/p>\n","protected":false},"excerpt":{"rendered":" As the weather warms up, our taste buds crave something light and refreshing. That’s where the perfect combination of citrusy lemon and sweet blueberries comes in! In this article, we’ll be exploring 20 mouth-watering recipes that combine the bright flavors of lemon and blueberry to create a symphony of deliciousness. From classic desserts like cheesecakes … Read more<\/a><\/p>\n","protected":false},"author":1,"featured_media":28131,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[10],"tags":[],"class_list":["post-28593","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","infinite-scroll-item","resize-featured-image"],"_links":{"self":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/28593","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/comments?post=28593"}],"version-history":[{"count":1,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/28593\/revisions"}],"predecessor-version":[{"id":28595,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/posts\/28593\/revisions\/28595"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media\/28131"}],"wp:attachment":[{"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/media?parent=28593"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/categories?post=28593"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/recipe4peace.com\/wp-json\/wp\/v2\/tags?post=28593"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n– 1\/4 cup granulated sugar
\n– 1\/2 cup unsalted butter, melted
\n– 16 oz cream cheese, softened
\n– 1\/2 cup granulated sugar
\n– 2 large eggs
\n– 1 tsp vanilla extract
\n– 1 cup fresh blueberries
\n– 2 tbsp freshly squeezed lemon juice<\/p>\n
\n2. In a medium bowl, mix crumbs and sugar. Add melted butter; stir until combined. Press into prepared pan.
\n3. Beat cream cheese until smooth. Add granulated sugar, eggs, and vanilla extract; beat until well combined.
\n4. Pour cheesecake mixture over crust. Top with blueberries and lemon juice.
\n5. Bake for 40-45 minutes or until the edges are set and the center is slightly jiggly.
\n6. Let cool completely in pan before cutting into bars.<\/p>\nBlueberry Lemon Pancakes with Honey Drizzle<\/h2>\n
\nThese fluffy pancakes are infused with the sweetness of blueberries and the tanginess of lemon, topped with a drizzle of warm honey. Perfect for a weekend brunch or a special treat any time.<\/p>\n
\n– 2 tablespoons sugar
\n– 2 teaspoons baking powder
\n– 1\/4 teaspoon salt
\n– 1 cup milk
\n– 1 large egg
\n– 2 tablespoons freshly squeezed lemon juice
\n– 1 cup fresh or frozen blueberries
\n– Honey, for drizzling<\/p>\n
\n2. In a bowl, whisk together flour, sugar, baking powder, and salt.
\n3. In another bowl, whisk together milk, egg, and lemon juice.
\n4. Add the wet ingredients to the dry ingredients and stir until just combined. Do not overmix.
\n5. Gently fold in blueberries.
\n6. Drop batter by 1\/4 cupfuls onto the skillet or griddle.
\n7. Cook for 2-3 minutes, until bubbles appear on surface and edges start to dry.
\n8. Flip pancakes and cook for an additional 1-2 minutes, until golden brown.
\n9. Drizzle with warm honey and serve immediately.<\/p>\nLemon Blueberry Loaf with Glaze<\/h2>\n
\nThis moist and flavorful loaf is perfect for a spring morning or as a sweet treat any time of the year. The combination of tangy lemon and sweet blueberries will have you coming back for more.<\/p>\n
\n– 1 cup granulated sugar
\n– 2 teaspoons baking powder
\n– 1 teaspoon salt
\n– 1\/2 cup unsalted butter, softened
\n– 2 large eggs
\n– 2 teaspoons freshly squeezed lemon juice
\n– 1 cup fresh or frozen blueberries
\n– Confectioners’ sugar, for glaze (see below)<\/p>\n
\n2. Whisk together flour, sugar, baking powder, and salt in a medium bowl.
\n3. In a large bowl, whisk together butter, eggs, and lemon juice until smooth.
\n4. Add the dry ingredients to the wet ingredients and stir until just combined. Gently fold in blueberries.
\n5. Pour batter into prepared loaf pan and bake for 45-50 minutes or until a toothpick inserted comes out clean.
\n6. Allow the loaf to cool completely before glazing (see below).<\/p>\n
\n– Drizzle over cooled loaf and serve.<\/p>\nBlueberry Lemon Ricotta Muffins<\/h2>\n
\nThese moist and flavorful muffins combine the sweetness of blueberries, the tanginess of lemon, and the creaminess of ricotta cheese. Perfect for a quick breakfast or snack, they’re sure to be a hit!<\/p>\n
\n– 1 cup granulated sugar
\n– 2 teaspoons baking powder
\n– 1\/4 teaspoon salt
\n– 1\/2 cup unsalted butter, melted
\n– 1 cup whole milk ricotta cheese
\n– 2 large eggs
\n– 1 tablespoon freshly squeezed lemon juice
\n– 1 cup fresh or frozen blueberries
\n– Confectioners’ sugar for dusting (optional)<\/p>\n
\n2. In a medium bowl, whisk together flour, sugar, baking powder, and salt.
\n3. In a large bowl, combine melted butter, ricotta cheese, eggs, and lemon juice. Stir until smooth.
\n4. Add the dry ingredients to the wet ingredients and stir until just combined. Gently fold in blueberries.
\n5. Divide batter evenly among muffin cups.
\n6. Bake for 20-25 minutes or until a toothpick inserted comes out clean. Dust with confectioners’ sugar (if desired).<\/p>\nLemon Blueberry Tart with Almond Crust<\/h2>\n
\nLemon Blueberry Tart with Almond Crust: A refreshing and flavorful dessert perfect for warm weather.<\/p>\n
\n– 1\/4 cup granulated sugar
\n– 1\/4 cup all-purpose flour
\n– 1\/4 teaspoon salt
\n– 1\/2 cup unsalted butter, melted<\/p>\n
\n– 1\/2 cup freshly squeezed lemon juice
\n– 1\/2 cup granulated sugar
\n– 1\/4 cup blueberries, fresh or frozen
\n– 1 tablespoon cornstarch
\n– 1\/4 teaspoon salt
\n– 1\/2 cup heavy cream<\/p>\n
\n2. Prepare the crust by mixing chopped almonds, sugar, flour, and salt in a bowl. Add melted butter and stir until well combined.
\n3. Press the crust mixture into a 9-inch tart pan with a removable bottom.
\n4. In a separate bowl, whisk together egg yolks, lemon juice, sugar, and cornstarch until smooth.
\n5. Pour the filling mixture into the prepared crust.
\n6. Arrange blueberries on top of the filling.
\n7. Bake for 40-45 minutes or until the crust is golden brown and the filling is set.
\n8. Allow the tart to cool before serving.<\/p>\nBlueberry Lemon Scones with Vanilla Glaze<\/h2>\n
\nBrighten up your morning with these flavorful and tender scones, bursting with fresh blueberries and a hint of lemon zest. Pair them with a sweet vanilla glaze for an irresistible treat.<\/p>\n
\n– 1\/4 cup granulated sugar
\n– 1\/2 teaspoon baking powder
\n– 1\/2 teaspoon salt
\n– 1\/2 cup cold unsalted butter, cut into small pieces
\n– 3\/4 cup heavy cream
\n– 1 large egg
\n– 1 tablespoon freshly squeezed lemon juice
\n– 1 cup fresh or frozen blueberries
\n– Vanilla glaze (see below)<\/p>\n
\n2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
\n3. Add cold butter and use a pastry blender or fingers to work into crumbs.
\n4. In a separate bowl, whisk together cream, egg, and lemon juice. Pour into dry ingredients and stir until just combined.
\n5. Gently fold in blueberries. Drop rounded tablespoonfuls onto prepared baking sheet.
\n6. Bake for 18-20 minutes or until golden brown.<\/p>\n
\n– 2 tablespoons unsalted butter, softened
\n– 1 teaspoon vanilla extract<\/p>\nLemon Blueberry Yogurt Parfait<\/h2>\n
\nBrighten up your day with this light and fruity parfait, perfect for a quick breakfast or snack. Layers of creamy yogurt, sweet blueberries, and tangy lemon curd come together in a delightful treat.<\/p>\n
\n– 1\/2 cup fresh blueberries
\n– 1\/4 cup lemon curd (homemade or store-bought)
\n– 1 tablespoon honey
\n– 1\/4 teaspoon vanilla extract<\/p>\n
\n2. Spoon half of the yogurt mixture into a glass or parfait dish.
\n3. Top with fresh blueberries.
\n4. Drizzle lemon curd over the blueberries.
\n5. Repeat the layers, finishing with a dollop of yogurt on top.
\n6. Chill in the refrigerator for at least 30 minutes before serving.<\/p>\nBlueberry Lemon Chia Pudding<\/h2>\n
\nThis recipe combines the sweetness of blueberries with the brightness of lemon and the nutty flavor of chia seeds, creating a nutritious and delicious breakfast or snack option.<\/p>\n
\n– 1 cup unsweetened almond milk
\n– 2 tablespoons honey
\n– 1 tablespoon freshly squeezed lemon juice
\n– 1\/4 teaspoon vanilla extract
\n– 1\/4 cup fresh blueberries
\n– Pinch of salt<\/p>\n
\n2. Add lemon juice and vanilla extract to the mixture. Whisk until smooth.
\n3. Refrigerate for at least 2 hours or overnight to allow pudding to set.
\n4. Just before serving, stir in fresh blueberries and a pinch of salt.
\n5. Serve chilled and enjoy!<\/p>\nLemon Blueberry Pound Cake<\/h2>\n
\nBrighten up your day with this sweet and tangy pound cake infused with the flavors of lemon and blueberries.<\/p>\n
\n– 1 3\/4 cups (210g) granulated sugar
\n– 2 large eggs, at room temperature
\n– 2 teaspoons grated lemon zest
\n– 2 tablespoons freshly squeezed lemon juice
\n– 1 cup (120g) all-purpose flour
\n– 1 teaspoon baking powder
\n– 1\/2 teaspoon salt
\n– 1 cup (120g) fresh or frozen blueberries<\/p>\n
\n2. In a large bowl, cream the butter and sugar until light and fluffy, about 3 minutes.
\n3. Beat in eggs one at a time, then stir in lemon zest and juice.
\n4. In a separate bowl, whisk together flour, baking powder, and salt.
\n5. Gradually add dry ingredients to wet ingredients, stirring until just combined.
\n6. Gently fold in blueberries.
\n7. Pour batter into prepared loaf pan and smooth top.
\n8. Bake for 55-60 minutes or until a toothpick inserted comes out clean.<\/p>\nBlueberry Lemon Smoothie Bowl<\/h2>\n
\nKick-start your day with a refreshing and revitalizing Blueberry Lemon Smoothie Bowl! This recipe combines the sweetness of blueberries, the tanginess of lemon, and the creaminess of yogurt for a nutritious and delicious breakfast or snack.<\/p>\n
\n– 1\/2 cup plain Greek yogurt
\n– 1\/2 cup unsweetened almond milk
\n– 1 tablespoon freshly squeezed lemon juice
\n– 1 teaspoon honey
\n– 1\/4 teaspoon vanilla extract
\n– Pinch of salt
\n– Granola and fresh blueberries for topping (optional)<\/p>\n
\n2. Blend until smooth and creamy, stopping to scrape down the sides as needed.
\n3. Pour into a bowl and top with granola and additional fresh blueberries, if desired.
\n4. Serve immediately and enjoy!<\/p>\nLemon Blueberry Icebox Cake<\/h2>\n
\nThis Lemon Blueberry Icebox Cake is a light and airy dessert perfect for hot summer days. With a burst of citrusy lemon flavor and sweet blueberries, this cake is sure to be a hit at any gathering.<\/p>\n
\n– 1 cup granulated sugar
\n– 1\/4 cup unsalted butter, melted
\n– 2 large eggs
\n– 1 cup heavy cream
\n– 1 tsp vanilla extract
\n– 1 cup fresh blueberries
\n– 2 tbsp freshly squeezed lemon juice
\n– Whipped cream and additional blueberries for topping (optional)<\/p>\n
\n2. In a medium bowl, mix graham cracker crumbs and sugar. Stir in melted butter until combined.
\n3. Press mixture into a 9×13-inch baking dish.
\n4. Bake for 10-12 minutes or until lightly browned.
\n5. Let cool completely.
\n6. In a large bowl, whisk together eggs, heavy cream, and vanilla extract.
\n7. Pour lemon juice over blueberries; let sit for 5 minutes to allow berries to release their juices.
\n8. Fold blueberries into egg mixture.
\n9. Pour mixture over cooled crust.
\n10. Refrigerate for at least 4 hours or overnight.
\n11. Top with whipped cream and additional blueberries, if desired.<\/p>\nBlueberry Lemon Oatmeal Cookies<\/h2>\n
\nThese chewy cookies combine the freshness of lemon zest with the sweetness of blueberries, all wrapped up in a hearty oatmeal package. Perfect for a snack or dessert.<\/p>\n
\n– 1 cup granulated sugar
\n– 1\/2 cup unsalted butter, softened
\n– 2 large eggs
\n– 1 tsp vanilla extract
\n– 1 cup fresh blueberries
\n– 1 tbsp freshly squeezed lemon juice
\n– 1 tsp baking powder
\n– Pinch of salt<\/p>\n
\n2. In a large bowl, cream together sugar and butter until light and fluffy.
\n3. Beat in eggs and vanilla extract.
\n4. Gradually mix in oats, blueberries, lemon juice, baking powder, and salt.
\n5. Drop rounded tablespoonfuls of dough onto prepared baking sheet, about 2 inches apart.
\n6. Bake for 12-14 minutes or until edges are lightly golden.<\/p>\nLemon Blueberry Crepes with Whipped Cream<\/h2>\n
\nA sweet and tangy delight, these crepes are filled with a burst of citrus and sweetness from fresh blueberries and lemon curd. A dollop of whipped cream adds the perfect creamy touch.<\/p>\n
\n– 2 eggs
\n– 1\/2 cup milk
\n– 1\/4 cup granulated sugar
\n– 1\/4 teaspoon salt
\n– 2 tablespoons unsalted butter, melted
\n– Fresh blueberries for filling
\n– Lemon curd (homemade or store-bought)
\n– Whipped cream for topping<\/p>\n
\n2. Add the melted butter and whisk until smooth.
\n3. Heat a small non-stick pan over medium heat.
\n4. Pour in about 1\/8 cup of batter and tilt to evenly coat the pan.
\n5. Cook for 1-2 minutes or until the edges start to curl.
\n6. Loosen with a spatula and flip.
\n7. Fill with blueberries, lemon curd, and whipped cream.<\/p>\nBlueberry Lemon Bread Pudding<\/h2>\n
\nThis moist and flavorful bread pudding combines the sweetness of blueberries with the brightness of lemon, perfect for a warm dessert or breakfast treat. The addition of toasted pecans adds a delightful crunch to this comforting dish.<\/p>\n
\n– 1 cup fresh blueberries
\n– 2 tablespoons unsalted butter, melted
\n– 1\/2 cup granulated sugar
\n– 1\/2 cup heavy cream
\n– 2 large eggs
\n– 1 tablespoon freshly squeezed lemon juice
\n– 1 teaspoon vanilla extract
\n– 1\/4 cup chopped pecans<\/p>\n
\n2. In a large bowl, whisk together sugar, melted butter, and eggs.
\n3. Add bread cubes, blueberries, lemon juice, and vanilla extract; toss until well combined.
\n4. Pour mixture into a 9×13-inch baking dish and top with chopped pecans.
\n5. Bake for 35-40 minutes or until puffed and golden brown.<\/p>\nLemon Blueberry Panna Cotta<\/h2>\n
\nElevate your dessert game with this refreshing lemon blueberry panna cotta, a perfect blend of tangy and sweet.<\/p>\n
\n– 1\/2 cup whole milk
\n– 1\/4 cup granulated sugar
\n– 2 tablespoons unsalted butter, melted
\n– 1 teaspoon vanilla extract
\n– 1\/4 cup freshly squeezed lemon juice
\n– 1\/4 cup blueberries, fresh or frozen
\n– Salt to taste<\/p>\n
\n2. Remove from heat and stir in vanilla extract and lemon juice. Let it steep for 10 minutes to allow the flavors to meld.
\n3. Strain the mixture into a clean bowl to remove any solids.
\n4. Pour the mixture into small individual serving cups or ramekins.
\n5. Refrigerate until chilled, at least 4 hours or overnight.
\n6. Just before serving, top with fresh blueberries and a sprinkle of salt.<\/p>\nBlueberry Lemon Granola Bars<\/h2>\n
\nThese chewy bars combine the freshness of lemon zest with the sweetness of blueberries, all wrapped up in a crunchy granola exterior. Perfect for a quick snack or as a healthy addition to your lunchbox.<\/p>\n
\n– 1 cup chopped almonds
\n– 1\/2 cup brown sugar
\n– 1\/4 cup honey
\n– 1\/4 cup lemon juice
\n– 1\/4 cup blueberry jam
\n– 1 tsp vanilla extract
\n– 1\/2 tsp baking powder
\n– 1\/4 tsp salt
\n– 1 cup dried blueberries
\n– Lemon zest from 1 lemon (about 1 tbsp)<\/p>\n
\n2. In a large bowl, mix together oats, almonds, brown sugar, and baking powder.
\n3. In a separate bowl, whisk together honey, lemon juice, blueberry jam, and vanilla extract.
\n4. Pour the wet ingredients into the dry ingredients and stir until combined.
\n5. Fold in dried blueberries and lemon zest.
\n6. Press mixture into prepared baking dish.
\n7. Bake for 25-30 minutes or until lightly golden brown.<\/p>\nLemon Blueberry No-Bake Cheesecake<\/h2>\n
\nLemon Blueberry No-Bake Cheesecake: A refreshing twist on the classic cheesecake, this recipe combines the tanginess of lemon with the sweetness of blueberries for a unique dessert experience.<\/p>\n
\n– 1\/4 cup granulated sugar
\n– 1\/2 cup unsalted butter, melted
\n– 16 oz cream cheese, softened
\n– 1\/2 cup powdered sugar
\n– 1\/2 cup heavy cream
\n– 1 tsp vanilla extract
\n– 1\/2 cup lemon juice (freshly squeezed or bottled)
\n– 1 cup fresh or frozen blueberries<\/p>\n
\n2. Add melted butter and stir until well combined.
\n3. Press mixture into the bottom of a 9-inch springform pan.
\n4. In a large bowl, beat cream cheese until smooth.
\n5. Gradually add powdered sugar, beating until combined.
\n6. Beat in heavy cream, vanilla extract, and lemon juice.
\n7. Fold in blueberries.
\n8. Pour cheesecake mixture over crust.
\n9. Refrigerate for at least 4 hours or overnight.
\n10. Release springform pan sides and serve chilled.<\/p>\nBlueberry Lemon French Toast Casserole<\/h2>\n
\nStart your day with a sweet and tangy twist on traditional breakfast. This casserole combines the flavors of fresh blueberries, lemon zest, and crispy French toast for a delightful morning treat.<\/p>\n
\n– 1 cup mixed berries (fresh or frozen)
\n– 1\/2 cup granulated sugar
\n– 1\/4 cup unsalted butter, melted
\n– 2 large eggs
\n– 1 teaspoon vanilla extract
\n– 1 tablespoon freshly squeezed lemon juice
\n– 1\/4 cup confectioners’ sugar
\n– Lemon zest, for garnish<\/p>\n
\n2. In a large bowl, whisk together eggs, melted butter, and vanilla extract.
\n3. Add the bread slices to the egg mixture, tossing until coated.
\n4. In a separate bowl, mix together blueberries, sugar, and lemon juice.
\n5. Grease a 9×13-inch baking dish with butter or cooking spray.
\n6. Arrange half of the bread slices in the prepared dish.
\n7. Top with blueberry mixture, then repeat layers.
\n8. Sprinkle confectioners’ sugar on top.
\n9. Bake for 35-40 minutes or until golden brown.
\n10. Garnish with lemon zest and serve warm.<\/p>\nLemon Blueberry Jam Thumbprint Cookies<\/h2>\n
\nA sweet and tangy twist on classic thumbprint cookies, these Lemon Blueberry Jam Thumbprint Cookies are perfect for springtime baking. With a hint of citrus and the sweetness of blueberries, they’re sure to be a hit.<\/p>\n
\n– 1 tsp baking powder
\n– 1\/4 tsp salt
\n– 1 cup unsalted butter, softened
\n– 3\/4 cup granulated sugar
\n– 1 egg
\n– 1 tsp vanilla extract
\n– 1\/4 cup lemon juice
\n– 1\/2 cup blueberry jam
\n– Confectioners’ sugar, for dusting<\/p>\n
\n2. In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
\n3. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg and vanilla extract.
\n4. Gradually mix in the flour mixture until just combined.
\n5. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, leaving 2 inches between each cookie.
\n6. Use your thumb or a spoon to make an indentation in each cookie. Fill with blueberry jam and drizzle with lemon juice.
\n7. Bake for 12-15 minutes, or until edges are lightly golden.
\n8. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.<\/p>\nBlueberry Lemon Iced Tea<\/h2>\n
\nCombine the sweetness of blueberries with the brightness of lemon in this delightful iced tea perfect for warm weather.<\/p>\n
\n– 4 black tea bags (or to taste)
\n– 1 cup fresh or frozen blueberries
\n– 1\/2 cup freshly squeezed lemon juice
\n– 1 tablespoon honey (optional)
\n– Ice cubes<\/p>\n
\n2. In a large pitcher, combine the cooled tea, blueberries, and lemon juice. Stir gently to combine.
\n3. Taste and adjust sweetness by adding honey if desired.
\n4. Chill the mixture in the refrigerator for at least 30 minutes to allow flavors to meld.
\n5. Serve over ice and enjoy!<\/p>\nSummary<\/h2>\n