Ingredient: Blueberry Emulsion

Lime-Blueberry Cream Bars

Today, March 28th, marks the date of my mothers birth. Although she left this earth 45 years ago, her memory remains crystal clear. Losing your mother is an inevitable part of our life. We know it will come around but we are never prepared. The thing is, mothers never really leave – they are there inside of you, guiding you for evermore.

When this date rolls around each year, I like to post something on the blog that I think she would have enjoyed to make. Baking was a ‘job’ she really seemed to enjoy and our family certainly reaped the benefits of that.

Initially I was planning to make some mini raspberry Dutch Baby desserts. But then I started thinking about maybe something citrusy….

The tartness of a lime curd paired with the sweetness of blueberries is a tried-and-true flavor combination. You get a taste so fresh and cheerful it really is a message that spring is here and summer is around the corner.

North American blueberries are at their peak from mid-June through mid-August, but this wonderful fruit can be found fresh at any time. Blueberries are the sweet taste of every season.

To enhance the blueberry flavor and color even more in this recipe, I used some ‘blueberry emulsion’. It gives the whipped cream a real nice blueberry flavor.

The bright, fresh promise of summer… blueberry and lime. Such a classic combination.

Print Recipe
 Lime-Blueberry Cream Bars
Votes: 2
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine American
Keyword lime-blueberry meringue shortcakes
Servings
Ingredients
Shortbread Pastry
Lime Curd
Blueberries
Glaze
Blueberry Cream
Course dessert
Cuisine American
Keyword lime-blueberry meringue shortcakes
Servings
Ingredients
Shortbread Pastry
Lime Curd
Blueberries
Glaze
Blueberry Cream
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
Pastry
  1. In a bowl, combine butter & sugar, beat until light & fluffy. Mix in flour & baking powder; blend together. Chill dough for about 30 minutes.
  2. Preheat oven to 375 F.
  3. Pat into a 14 X 4-inch baking pan. Bake until golden about 10-12 minutes. Remove from oven & cool.
Glaze
  1. In a small pot, combine all glaze ingredients & stir well. Bring to a boil then turn the heat down & gently simmer for about 5 minutes. Remove from heat & allow to cool.
Blueberry Cream
  1. Whip cream with sugar & blueberry emulsion until it forms stiff peaks. Place in a pastry bag with a star tip. Place in refrigerator until ready to use.
Assembly
  1. Spread lime curd evenly over bottom of pastry then slice into 8 'bars'. (I like to slice it at this point rather than after it is filled with blueberries so it presents a 'cleaner' cut look).
  2. Gently fold fresh blueberries into the glaze. Cover each bar with about 3 rows of glazed blueberries.
  3. Top the blueberries with a generous swirl of blueberry cream & sprinkle with lime zest.

Blueberry Cream Cheese Brownies

Pairing chocolate and cream cheese has long been a favorite of bakeries. Brownies come in a variety of forms and may be either fudgy or cakey, depending on their density.

Arguably, one of North America’s major contributions to the dessert world, the first printed mention of them appeared in the Sears Roebuck & Co. Catalog of 1897, advertising ‘fancy crackers, biscuits, cakes, brownies …. in 1 LB. papers’.

Brownies were widely baked in the 1920’s and by 1931, the first edition of The Joy of Cooking included a recipe for ‘fudge squares’.

There are literally hundreds of types of brownies as well as ways to eat them. Cut them up to make parfaits or add a dollop of whipped cream, berries or a sprinkle of dried fruit and nuts or maybe some ice cream.

My choice today are some blueberry cream cheese brownies that consist of four layers. With the use of the Lor Ann Company’s blueberry emulsion, that wonderful blueberry flavor is intensified. These are brownies at their best!

Print Recipe
 Blueberry Cream Cheese Brownies
Votes: 1
Rating: 5
You:
Rate this recipe!
Course dessert
Cuisine American
Keyword blueberry cream cheese brownies
Servings
BROWNIES
Ingredients
Oatmeal Layer
Chocolate Layer
Cheesecake Layer
Blueberry Topping
Course dessert
Cuisine American
Keyword blueberry cream cheese brownies
Servings
BROWNIES
Ingredients
Oatmeal Layer
Chocolate Layer
Cheesecake Layer
Blueberry Topping
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
Oatmeal Crust
  1. Preheat oven to 325 F. Line a 9 x 9-inch baking pan with parchment paper.
  2. In a bowl, combine all oatmeal layer ingredients until crumbly. Pat into prepared pan & bake for about 8 minutes.
Cheesecake
  1. In a bowl, beat cream cheese & sugar until fluffy. Add egg; beat well then add milk & blueberry emulsion & combine well. Set aside in refrigerator until chocolate batter is prepared.
Chocolate Batter
  1. In a microwave safe dish, carefully melt chocolate then add butter. Stir until combined & slightly cool; add beaten egg & sugar. In a small bowl, combine flour, baking powder & salt. Add to chocolate mixture alternately with combined milk & vanilla. Fold in walnuts. Carefully spread batter over baked oatmeal crust.
  2. Pour cheesecake filling over chocolate layer & carefully smooth out. Bake 20-25 minutes or until chocolate & cheesecake batters test done. Remove from oven & cool on wire cooling rack.
Blueberry Topping
  1. In a small saucepan, combine cornstarch, sugar & salt. Add water & blueberries; cook until clear & bubbling. Remove from heat; add lemon zest (if using) & blueberry emulsion. Stir & allow to cool.
  2. When brownies are cooled cut into serving size pieces. Spoon blueberry topping over brownie cheesecake & serve.
Recipe Notes
  • Don't hesitate to add a bit more Blueberry Emulsion for a stronger flavor if you wish.
  • Just for fun, I made some of the brownies as individuals to see what they would look like.