Blueberry treats

July 6, 11:37 AMBirmingham Baking ExaminerAnne-Harris Jones

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I am constantly searching for desserts and snacks that contain blueberries. Especially now in the middle of summer, I crave blueberries and love to eat them any way I can. Not only are they packed with antioxidants, they are incredibly flavorful and definitely signify summer. While I definitely prefer fresh blueberries, frozen blueberries are great to keep in the freezer and grab for snacking.

Blueberry Parfaits

• 1 angel food cake (from the bakery section of the grocery store)
• 2 cups fresh blueberries
• Whipped cream
• Instant banana pudding mix
• Banana Chips (optional)

Cut angel food cake into bite size squares. Prepare pudding according to package directions. Layer the cake squares, blueberries and pudding in 4 deep glasses or bowls. Repeat once. Spoon whipped cream over top and sprinkle with banana chips if desired.

Blueberry-Peach Chutney

In my article about Baked Brie, I suggested using chutney on the brie instead of fruit preserves. This would be an excellent chutney to use on that Brie. Chutney is also great with meats such as chicken and pork and also with fish.

• 1 cup peaches, peeled and diced
• 1 cup fresh blueberries
• 1/3 cup raisins
• ½ cup onion, minced
• 1 tablespoon olive oil
• ¼ cup brown sugar
• ¼ cup honey
• ¼ cup cider vinegar
• ¼ teaspoon dry mustard
• ¼ teaspoon salt
• ¼ teaspoon cumin

Cook onions in olive oil in a saucepan until tender. Add the rest of the ingredients and cook until thickened, about 20 minutes. Once thickened, remove from heat and allow chutney to cool.

Blueberry Cheesecake

This dessert needs no introduction!

• 3 cups graham cracker crumbs
• 1 cup butter, melted
• 4 (8 ounce) packages cream cheese, softened
• 2 cups sugar
• 4 eggs
• 2 teaspoons vanilla extract
• 1 teaspoon lemon zest
• 2 cups fresh blueberries
• 2 tablespoons flour

Preheat the oven to 300 degrees. Combine the graham crackers and melted butter together and press into the bottom of a 9 inch springform pan. Bake in the oven for 10 minutes then remove and allow to cool completely. Mix the blueberries together in a bowl with the flour. Set aside
Mix the cream cheese on medium speed of an electric mixer, gradually adding the sugar until light and fluffy. Add the eggs one at a time, mixing between each addition.
Gently stir in the lemon zest, vanilla and blueberries.
Pour the filling into the cooled crust. Bake for 1 ½ hours. Remove the cheesecake from the oven and allow it to come to room temperature before placing in the refrigerator. Refrigerate 8 hours or overnight. 

Check out my favorite Blueberry Cobbler recipe!