Blueberry Cheesecake Day 2024 is on Sunday, May 26, 2024: Yummy Blueberry Recipes?

Sunday, May 26, 2024 is Blueberry Cheesecake Day 2024. National Blueberry Cheesecake Day Spoon blueberry sauce over

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Blueberry Cheesecake Day

Cheesecake is an organization by itself. The surprise's beginnings go back to Classical times, however Americans have actually absolutely made it their very own by including a selection of flavors. Blueberry Cheesecake Day is below to commemorate the most typical topping which integrates the ancient practice of creamy goodness with the modern-day love of healthy all-natural berries.

Cheesecake is as prevalent as it is functional. The recipes and elements vary from area to area. Europeans use ricotta or curd cheese which makes the end product spongy and a some tougher, while in America lotion cheese keeps the dessert full-bodied and light at the same time. Blueberries, on the various other hand, are a steeple of sweet Americana, playing major jobs in an assortment of muffins, tarts, and pies.

It is just all-natural to combine these two delectable practices in a signature treat. Blueberry Cheesecake Day commemorates this satisfied encounter and encourages a lot more cooking expedition and enjoyment!

Yummy Blueberry Recipes?

Visit you will find awesome blueberry receopie but i am suggesting blueberry crumble and cheesecake.


2 pts. blueberries

1/4 c. granulated sugar

2 tbsp. cornstarch

Rind of 1 lemon, finely grated

2 tbsp. lemon juice

1 c. sifted flour

1/2 c. light brown sugar

1/3 c. quick-cook oats

Pinch of salt

7 tbsp. unsalted butter

1/2 c. walnuts, chopped

Butter a 6-8 cup casserole dish and preheat oven to 400 degrees. Wash blueberries. Pat dry and mix well with granulated sugar, cornstarch, grated lemon rind and juice. Spoon into prepared dish.

Mix flour, light brown sugar, oats and salt. Cut butter into small pieces and cut into flour mixture as if making pastry. Blend until crumbly and mix in chopped walnuts.

Sprinkle half of this streusel topping evenly over blueberries and cook for 10 minutes. Add rest of topping evenly and cook for another 10 to 15 minutes, until top is crisp and brown and juices start to bubble up.

Lemon Blueberry Bread Recipe:

1 1/2 cups (195 grams) all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

6 tablespoons (85 grams) unsalted butter, room temperature

3/4 cup (150 grams) granulated white sugar

2 large eggs

1/2 teaspoon pure vanilla extract

1 tablespoon grated lemon zest (outer yellow skin of the lemon)

1/2 cup (120 ml) milk

1 cup fresh blueberries

Lemon Glaze:

1/4 cup (50 grams) granulated white sugar

2 tablespoons fresh lemon juice

Lemon Blueberry Bread Recipe: Preheat oven to 350 degrees F (180 degrees C) and place the oven rack in the center of the oven. Butter (or spray with a non stick vegetable spray) the bottom and sides of a loaf pan (9 x 5 x 3 inch) (23 x 13 x 8 cm).

In a separate bowl, whisk together the flour, baking powder and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until softened (about 1 minute). Add the sugar and continue to beat until light and fluffy. Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and lemon zest. With the mixer on low, add the flour mixture (in three additions) and milk (in two additions) alternately, starting and ending with the flour. Mix only until combined. Gently fold in the blueberries.

Scrape the batter into the prepared pan and bake for about 55 to 65 minutes, or until the bread is golden brown and a toothpick inserted in the center comes out clean.

Meanwhile, in a small saucepan, bring the 1/4 cup (50 grams) of sugar and the 2 tablespoons of lemon juice to a boil, stirring until the sugar dissolves.

When the bread is done, remove from oven and place on a wire rack. Pierce the hot loaf all over with a wooden skewer or toothpick and then brush the top of the loaf with the hot lemon glaze. Cool the loaf in the pan for about 30 minutes then remove from pan and let cool completely on a wire rack. This bread is best served on the day it is made.

Makes 1 loaf.

Blueberry Sauce Recipe:

3/4 - 1 cup (150 - 200 grams) granulated white sugar

1/2 tablespoon (8 grams) cornstarch (cornflour)

1/8 teaspoon ground cinnamon (optional)

1/8 teaspoon salt

2/3 cup (160 ml) water

1 pound (454 grams) or 3 cups of fresh blueberries, picked over

1/8 teaspoon pure vanilla extract (optional)

Zest of 1 lemon

1 - 2 tablespoons lemon juice

Lemon Zest - The yellow outer rind of the lemon that contains the fruit's flavor and perfume. The rind being the outer skin of the lemon which consists of both the yellow zest and white membrane (pith).

Blueberry Sauce Recipe: Place the sugar, cornstarch, cinnamon, salt, and water in a medium sized saucepan and stir until smooth. Stir in the blueberries and place the saucepan over medium heat. Cook the sauce until the liquid thickens and becomes clear. (Some of the blueberries will break down but others will remain whole.) Taste to see if more sugar is needed and add more water if you want a thinner sauce.

Stir in the vanilla extract, if using, and the lemon zest and juice. Taste and add more lemon juice if needed.

Let cool and then cover and refrigerate.

Makes about 3 cups (720 ml).


Do you have a baked blueberry cheesecake recipe with puréed blueberries in filling?

Do you have a baked blueberry cheesecake recipe with puréed blueberries in filling?

Try a Blueberry Swirl Cheesecake

1-1/2 cup fresh blueberries

1/4 cup sugar

1 tbsp. lemon juice

2 tsp. corn starch

1 tbsp. cold water


I cup graham cracker crumbs ( about 16 graham crackers)

2 tbsp. sugar

2 tbsp. butter, melted


3 (8 oz.) package cream cheese

1 cup sugar

1 cup sour cream

2 tbsp. all purpose flour

2 tsp. vanilla extract

4 eggs, lightly beaten

1)In a small saucepan combine the blueberries, sugar, and lemon juice. Cook and stir over medium heat for 5 minutes or until the berries are softened. Combine cornstarch and water until smooth; stir in blueberry mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat and cool to room temperature. Transfer to a blender; cover and process until smooth.

2)For crust, in a small bowl, combine the crumbs and sugar; stir in the butter. Press the mixture to the bottom of a greased 9 in. spring form pan. Place pan on a baking sheet. Bake at 350 for 10 minutes. Cool on a wire rack.

3)In a large bowl beat cream cheese and sugar until smooth. Beat in the flour, sour cream, and vanilla. Add eggs; beat on low speed until well combined. Pour filling over the crust. Drizzle the blueberry mixture; cut through batter with a knife to swirl.

4)Return pan to the baking sheet. Bake at 350 for 1 hour or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen it; cool 1 hour longer.

5) Refrigerate overnight. Refrigerate leftovers. Serves 12.

so I ate like 1/4th dish of blueberry cheesecake?

so I ate like 1/4th dish of blueberry cheesecake? i'll have blueberry cheesecake in my head for the rest of the day!

i love cakes :(

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