124 blueberry lemon sugar topping Recipes

fresh or frozen blueberries, water, sugar, salt, cornstarch, cold water, lemon juice, vanilla extract, ground cinnamon, ice cream

all-purpose flour, white sugar, lemon zest, salt, butter, chilled and diced, egg, vanilla extract, fresh blueberries, white sugar, ground nutmeg, crumb topping, butter, softened, brown sugar, all-purpose flour, sugar for dusting

butter, softened, granulated sugar, eggs, all-purpose flour, salt, baking powder, lemon (grated rind for cake and juice for topping), milk, blueberries (fresh or frozen ), granulated sugar (for topping )

frozen prepared poundcake (or sugar free angel food cake), lemon, milk, sour cream, topping (can be sugar free ), instant lemon pudding (can be sugar free) or 2 (3 1/2 oz) packages pie filling (can be sugar free), blueberries

unbleached flour (plus more for rolling berries), baking powder, salt, sugar, unsalted butter, chilled and cut into chunks, heavy cream, egg (extra large or jumbo ), lemon zest from 1 lemon, fresh blueberries, sugar in the raw (used on top)

fresh blueberries (filling ), sugar, ground cinnamon, water, lemon juice, lemon zest, cornstarch, buttermilk (topping ), unsalted butter, melted and cooked slightly, vanilla extract, all-purpose flour, baking powder, baking soda, salt, sugar, ground cinnamon

graham cracker crumbs, butter, melted, philadelphia cream cheese, softened, sugar, milk, fresh lemon juice, cool whip topping, thawed, fresh blueberries

blueberries (4 cups), sugar, cornstarch, water, lemon rind, grated, cinnamon, nutmeg, unsalted butter, egg, well beaten with, salt , for egg washing top of pie, sugar , for top of pie, pie crusts

sugar, grated fresh lemon rind, blueberry preserves or jam, water, fresh lemon juice, fresh strawberries, hulled and quartered, fresh blueberries, low-fat baking mix (such as bisquick heart smart), low-fat milk, frozen fat-free whipped topping, thawed and divided

all-purpose flour, sugar, baking powder, salt, egg, milk, melted butter, blueberries ( fresh or frozen ), grated lemon rind (yellow part only ), sugar

blueberry muffin mix , duncan hines bakery style blueberry streusel with crumbs topping, poppy seeds, egg, water, lemon peel, grated, powdered sugar, lemon juice

unbleached all-purpose flour, sugar (white or light brown) plus more for sprinkling on top of the muffins, baking powder, fine salt, freshly grated nutmeg, unsalted butter, whole milk, eggs, at room temperature, grated lemon zest, pure vanilla extract, fresh blueberries, rinsed and dried

unsalted butter, softened, plus more for the baking dish, cornmeal, all-purpose flour, light brown sugar, salt, chopped almonds, blueberries, granulated sugar, all-purpose flour, fresh lemon juice, cold unsalted butter, cut into small pieces

yellow cake mix (regular size), grated lemon peel, fresh or frozen blueberries, lemon gelatin, boiling water, sugar, cream or topping , optional

sugar, frozen cranberries, frozen blueberries, lemon juice, vanilla extract, butter

sugar, divided, cornstarch, salt, egg yolks, beaten, water, fresh lemon juice, butter, vanilla extract, divided, heavy whipping cream, blueberry muffins , torn into bite sized pieces. (about 12 cups), fresh blueberries, blueberries, & lemon-peel curl (to garnish ), in a large saucepan , combine 2 cups sugar, corstarch, and salt, mixing well., add egg yolks and water to sugar mixture, whisking well to combine., cook over medium heat, stirring often until mixture thickens , about 15-20 minutes. remove from heat., add lemon juice , butter, and 2 tsp vanilla, stirring well., cover and refrigerate at least 2 hours ., in a large mixing bowl, beat cream and remaining 1/2 cup sugar at high speed with an electric mixer until soft peaks form., add remaining 1 tsp vanilla and beat until stiff peaks form., in the bottom of a trivle bowl, layer half of the blueberry muffins., top muffins with 3 cups blueberries. top blueberries with half of whipped cream., top whipped cream with two thirds of lemon mixture., top remaining 3 cups blueberries and remaining blueberry muffins., in a large bowl, combine the remaining lemon mixtureand whipped cream, folding gently to combine., spread over muffin layer ., garnish with additional blueberries and a lemon-peel curl if desired.

prepared graham cracker crust, cream cheese (lower fat variety works fine), sugar, frozen whipped topping (cool whip ), vanilla extract, eggs, sugar, fresh lemon juice, butter, at room temperature, lemon zest, finely grated, blueberries (fresh or frozen, thawed ), sugar, butter, fresh lemon juice, cornstarch

blueberries, sugar, grated lemon zest, water, sweet butter, sugar, egss, slightly beaten, all-purpose flour, baking powder, salt, eggs 1 cup whole milk, vanilla extract, cream to serve on the side or on top or ice cream