Best 18 Blueberry Lemon Sauce Recipes

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Indulge in a delightful culinary journey with our Blueberry Lemon Sauce, a versatile condiment that elevates both sweet and savory dishes. This vibrant sauce, bursting with the freshness of blueberries and the zesty tang of lemon, adds a burst of flavor to your favorite pancakes, waffles, and French toast. Elevate your dessert game by drizzling it over cakes, ice cream, and cheesecakes, transforming them into extraordinary treats. But the versatility of this sauce doesn't stop there; it also shines as a glaze for grilled chicken, fish, and roasted vegetables, infusing them with a tantalizing sweet and tangy flavor. Discover the endless possibilities of our Blueberry Lemon Sauce through the collection of recipes within this article, each offering unique and delectable ways to incorporate this culinary gem into your meals.

Check out the recipes below so you can choose the best recipe for yourself!

FLUFFY LEMON RICOTTA PANCAKES WITH BLUEBERRY SAUCE



Fluffy Lemon Ricotta Pancakes with Blueberry Sauce image

Provided by Kardea Brown

Categories     main-dish

Time 50m

Yield 10 to 12 pancakes

Number Of Ingredients 15

3 cups blueberries (fresh or frozen)
1/2 cup honey
1 heaping tablespoon cornstarch
Squeeze fresh lemon juice
1 1/2 cups all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
3/4 cup ricotta
1/2 cup milk
1 teaspoon pure vanilla extract
2 large eggs
Zest and juice of 1 lemon
Butter and vegetable oil, for cooking

Steps:

  • For the blueberry sauce: Place the blueberries in a small saucepan. Add 1/2 cup water, then stir in the honey. Heat over medium-high heat until the mixture comes to a low boil and the blueberries just start to break apart. Dissolve the cornstarch in 2 tablespoons cold water in a small bowl, then add the slurry to the saucepan and bring the mixture to a rolling boil. Turn the heat down and simmer on low heat until the sauce is nicely thickened, 2 to 3 minutes. Remove from the heat and stir in the lemon juice. Set aside until ready to serve. (See Cook's Note.)
  • For the pancakes: Whisk together the flour, sugar, baking powder, baking soda and salt in a large bowl.
  • Whisk together the ricotta, milk, vanilla, eggs and lemon zest and juice in a separate medium bowl. Add the wet ingredients to the dry ingredients and stir with a wooden spoon until just combined.
  • Preheat the oven to 175 degrees F.
  • Heat about a tablespoon each vegetable oil and butter in a large nonstick skillet (I prefer cast-iron) over medium heat. When the butter is foamy, reduce the heat to medium-low and ladle a heaping 1/4 cup pancake batter into the skillet. Repeat to make 2 more pancakes. Cook until bubbles start to form in the batter and the pancakes are golden underneath, about 3 minutes. Flip and cook the other sides until golden, another 3 minutes. Place the finished pancakes on a sheet tray and hold the oven while you finish cooking the remaining batter, adding more oil and butter as necessary. Serve warm with the blueberry sauce.

LEMON CORNMEAL CAKE WITH LEMON GLAZE AND CRUSHED-BLUEBERRY SAUCE



Lemon Cornmeal Cake with Lemon Glaze and Crushed-Blueberry Sauce image

Provided by Abigail Johnson Dodge

Categories     Cake     Dessert     Kid-Friendly     Blueberry     Lemon     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 to 10 servings

Number Of Ingredients 15

Glaze:
1 1/2 cups (packed) powdered sugar, sifted
2 tablespoons (or more) fresh lemon Juice
Cake:
1 1/2 cups all purpose flour
1/3 cup yellow cornmeal
3/4 cup sugar
3 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup buttermilk
2 large eggs
1 tablespoon finely grated lemon peel
3/4 teaspoon vanilla extract
1/2 cup (1 stick) unsalted butter, melted, cooled
Crushed-Blueberry Sauce

Steps:

  • For glaze:
  • Combine powdered sugar and 2 tablespoons lemon juice in small bowl. Stir with spoon until smooth and paste-like, adding more lemon juice by 1/2 teaspoonfuls if glaze is too thick to spread. Set aside.
  • For cake:
  • Position rack in center of oven and preheat to 350°F. Butter 9-inch-diameter cake pan with 2-inch-high sides; line bottom with parchment. Combine flour, cornmeal, sugar, baking powder, and salt in large bowl; whisk to blend. Whisk buttermilk, eggs, lemon peel, and vanilla in small bowl. Pour buttermilk mixture and melted butter into flour mixture. Using rubber spatula, gently fold liquids into flour mixture until just blended (do not stir). Scrape batter into pan; spread evenly.
  • Bake cake until tester inserted into center comes out clean and cake pulls away from sides of pan, about 30 minutes.
  • Immediately run knife around sides of cake. Place rack atop cake in pan. Using oven mitts, hold pan and rack firmly together and invert cake onto rack. Remove pan from cake. Place another rack on bottom of cake; invert 1 more time so that cake is top side up. Stir glaze until blended. While cake is still very hot, drop glaze by tablespoonfuls onto cake; spread to within 1/2 inch of edge (some glaze may drip down sides of cake). Cool completely. Serve with Crushed-Blueberry Sauce.

LEMON-VANILLA ANGEL FOOD CAKE WITH RASPBERRY-BLUEBERRY SAUCE



Lemon-Vanilla Angel Food Cake with Raspberry-Blueberry Sauce image

Provided by Food Network

Categories     dessert

Time 1h40m

Yield 12 servings

Number Of Ingredients 13

2 cups fresh or unsweetened frozen raspberries
1/3 cup raspberries preserves or jam
1/3 cup water
2 tablespoons granulated sugar
1 cup fresh or frozen blueberries (small berries work better here)
1 1/2 cups egg whites
Butter to grease pan (if using a pan without a removable bottom)
1 cup all-purpose flour, or 1 1/4 cups cake flour
1 cup granulated sugar, or 2 cups confectioners' sugar
1 1/2 teaspoons cream of tartar
3 tablespoons freshly squeezed lemon juice
1 teaspoon vanilla extract
Confectioners' sugar (optional)

Steps:

  • For the raspberry sauce, mix 1 cup of the raspberries, the preserves, water, and the sugar in a medium-size heavy saucepan (not uncoated aluminum.) Bring to a boil over moderately high heat, mashing the raspberries with a wooden spoon. Boil 1 minute. Remove from the heat. Strain the raspberry mixture through a fine strainer suspended over a bowl, pressing down on raspberries to release the juices. Discard the seeds. Stir the blueberries and the remaining 1 cup raspberries into the hot raspberry syrup. Cover and let stand until cool. Refrigerate until ready to use. Yield: 2 cups
  • For the cake, check that one rack is in the middle of the oven and heat the oven to 325 degrees. Pour the egg whites into the bowl in which you will be making the batter. If the pan has a removable bottom, do nothing to it. If it does not, lightly butter the bottom. Line the bottom with waxed paper or parchment paper cut to fit, and lightly butter the paper. Thoroughly mix the flour and 1/4 cup of the granulated sugar or 1/2 cup of the confectioners' sugar in a small bowl. Have all the ingredients and tools at hand. Beat the egg whites with an electric mixer on medium speed for about 2 minutes, until frothy and well broken up. Add the cream of tartar and increase the speed to medium-high. Beat until the whites lose their yellow cast, greatly increase in volume, and start to turn white. With the mixer running, slowly sprinkle the remaining 3/4 cup sugar over the whites. Beat until the whites become very thick, very glossy, and white, and the beaters leave a deep trail. Depending on the mixer, this need take only about 3 minutes total. Beat in the lemon juice and vanilla, just enough to mix. Reduce the speed to the lowest possible. Quickly sprinkle the flour sugar-mixture over the whites. As soon as it is all added, but not completely mixed in, stop the machine and remove the bowl. With a rubber spatula or a large metal spoon, complete mixing in the flour by folding or gently stirring. Stop just as soon as the flour seems blended in. With a rubber spatula, scrape the batter (9 cups) into the pan and spread evenly. Inscribe a circle deep in the batter to release any large air bubbles. Bake until no moist patches remain in the surface cracks, the cake springs back when touched, and a cake tester inserted in the center comes out clean, about 50 minutes for a 10 by 3-inch pan, 1 hour for a tube pan. Turn the pan upside down on a wire rack. Let cool completely. Loosen the edges (and tube) with a knife. Turn out the cake, loosen and remove the pan bottom, or peel off the paper. Store airtight 1 day at room temperature before serving or freezing. When serving, top cake with sauce and confectioners' sugar, if you wish.

CREAM PUFFS WITH LEMON MOUSSE AND BLUEBERRY SAUCE



Cream Puffs with Lemon Mousse and Blueberry Sauce image

The lemon curd and blueberry sauce can be made ahead and refrigerated for up to two days, but the lemon mousse should be prepared just before assembling. The cream puffs can be baked in advance and frozen for up to one month.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 10

Number Of Ingredients 14

1 cup water
4 ounces (1 stick) unsalted butter
1 teaspoon granulated sugar
1/2 teaspoon salt
1 cup all-purpose flour
5 large eggs, plus 1 large egg lightly beaten with 1 tablespoon water, for egg wash
Coarse sanding sugar, for sprinkling
2 cups (1 pint) blueberries
1/4 cup water
1/4 cup granulated sugar
1 teaspoon finely grated lemon zest
1/4 teaspoon coarse salt
3/4 cup Lemon Curd for Cream Puffs
1/2 cup heavy cream, whipped

Steps:

  • Make the cream puffs: Preheat oven to 400 degrees. Combine water, butter, granulated sugar, and salt in a medium saucepan. Bring to a boil, and remove from heat. Stir in flour until combined, and return to medium heat. (This mixture is called a panade.)
  • Dry the panade by stirring constantly for 4 minutes. It is ready when it pulls away from the sides and a film forms on the bottom of the pan.
  • Transfer to the bowl of an electric mixer fitted with the paddle attachment, and mix on low until slightly cooled, about 2 minutes. On medium speed, add 4 eggs, one at a time, incorporating each completely before adding the next. Lightly beat fifth egg, and add a little at a time until batter is smooth and shiny. Test by touching it with your finger and lifting to form a string. If string does not form, the batter needs more egg. If you've added all the eggs and the batter still doesn't form a string, add water, 1 teaspoon at a time, until it does.
  • Using a pastry bag fitted with a plain 1/2-inch round tip, pipe ten 2 1/2-inch rounds of batter onto parchment-lined baking sheets. Brush with egg wash, and sprinkle with sanding sugar. Bake for 15 minutes. Reduce temperature to 350 degrees, and bake until puffed and golden and centers are dry, about 35 minutes more. Let cool on a wire rack.
  • Make the blueberry sauce: Bring 1 cup blueberries, the water, granulated sugar, lemon zest, and salt to a boil in a small saucepan. Reduce heat, and simmer until most of the berries have burst, about 5 minutes. Remove from heat. Add remaining cup blueberries, and crush lightly.
  • Make the lemon mousse: Lightly whisk lemon curd, and fold in whipped cream using a rubber spatula. Halve each cream puff, and fill bottoms with lemon-mousse. Spoon on blueberry sauce, replace tops, and serve.

BLUEBERRY BUCKLE WITH LEMON SAUCE



Blueberry Buckle with Lemon Sauce image

This recipe is a family favorite, served warm as dessert, plain or with a scoop of ice cream. My family also likes it cold as a coffee cake. But the lemon sauce topping makes this traditional dessert a little different, enhancing the flavor of the blueberries. -Maureen Carr, Carman, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 9 servings (1 cup sauce).

Number Of Ingredients 20

2 cups all-purpose flour
1/3 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 large egg
1/2 cup 2% milk
1/2 cup butter, melted
2 cups fresh or frozen blueberries, thawed
TOPPING:
1/2 cup sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 cup cold butter, cubed
LEMON SAUCE:
1/3 cup sugar
1 tablespoon cornstarch
1 teaspoon grated lemon zest
1 cup water
1 tablespoon butter
1 tablespoon lemon juice

Steps:

  • In a large bowl, combine the flour, sugar, baking powder and salt. In a small bowl, whisk the egg, milk and butter; add to dry ingredients just until moistened. Spread into a greased 8-in. square baking dish. Top with blueberries., For topping, in a small bowl, combine the sugar, flour and cinnamon; cut in butter until crumbly. Sprinkle over blueberries. , Bake at 350° for 45-55 minutes or until golden brown and a toothpick inserted in the center comes out clean., In a small saucepan, combine the sugar, cornstarch and lemon zest; gradually stir in water until smooth. Bring to a boil over low heat, stirring constantly. Cook and stir 1 minute longer or until thickened. Remove from the heat; stir in butter and lemon juice. Serve warm with buckle.

Nutrition Facts : Calories 402 calories, Fat 18g fat (11g saturated fat), Cholesterol 68mg cholesterol, Sodium 285mg sodium, Carbohydrate 57g carbohydrate (30g sugars, Fiber 2g fiber), Protein 5g protein.

LEMON-POPPY SEED WAFFLES WITH BLUEBERRY SAUCE



Lemon-Poppy Seed Waffles with Blueberry Sauce image

Categories     Berry     Dairy     Fruit     Breakfast     Brunch     Kid-Friendly     Mother's Day     New Year's Day     Blueberry     Lemon     Fall     Anniversary     Seed     Poppy     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 4 servings

Number Of Ingredients 17

Blueberry sauce
1 pound frozen blueberries, thawed, undrained
1/2 cup plus 2 tablespoons apple juice
1/2 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
Lemon-poppy seed waffles
1 1/2 cups all purpose flour
6 tablespoons sugar
2 tablespoons poppy seeds
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 1/4 cups buttermilk
1/4 cup (1/2 stick) unsalted butter, melted
1 tablespoon grated lemon peel

Steps:

  • For blueberry sauce:
  • Bring blueberries, 1/2 cup apple juice and sugar to boil in heavy medium saucepan. Simmer over medium heat until reduced to 2 cups, about 15 minutes. Dissolve 1 tablespoon cornstarch in remaining 2 tablespoons apple juice and add to blueberry mixture. Add lemon juice. Bring to boil, stirring constantly; simmer until thick, about 1 minute. Cool slightly. (Can be made 2 days ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.)
  • For lemon-poppy seed waffles:
  • Whisk first 6 ingredients in large bowl to blend. Whisk eggs, buttermilk, melted butter and lemon peel in small bowl to blend. Add buttermilk mixture all at once to flour mixture and whisk until just blended. Let mixture stand 15 minutes.
  • Preheat waffle iron according to manufacturer's instructions. Spoon batter onto waffle iron. Cover and cook until golden and cooked through, about 7 minutes (cooking time will vary, depending on waffle iron). Repeat with remaining batter. Serve immediately with warm blueberry sauce.

BLUEBERRY-LEMON SAUCE



Blueberry-Lemon Sauce image

Provided by Dede Wilson

Categories     Sauce     Berry     Citrus     Fruit     Dessert     Blueberry     Lemon     Summer     Vegan     Bon Appétit     Fat Free     Kidney Friendly     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 2 1/2 cups

Number Of Ingredients 6

6 tablespoons sugar
4 teaspoons cornstarch
4 teaspoons fresh lemon juice
1 cup water
2 1/2 cups fresh blueberries, divided
1 teaspoon finely grated lemon peel

Steps:

  • Whisk sugar, cornstarch, and fresh lemon juice in medium saucepan until cornstarch dissolves. Add 1 cup water and half of blueberries. Bring to boil, stirring occasionally. Reduce heat and simmer 2 minutes, crushing blueberries coarsely with potato masher. Remove from heat. Stir in remaining 1 1/4 cups blueberries and grated lemon peel.Serve warm or at room temperature. DO AHEAD Sauce can be made 4 days ahead. Cover and refrigerate. Bring sauce to room temperature or rewarm before using.

LEMON BLUEBERRY CAKE & HOT HONEY-BUTTER SAUCE



Lemon Blueberry Cake & Hot Honey-butter Sauce image

The taste of my childhood, visits to my aunt in the east coast. Use wild blueberries if you can find them for an extra special taste.

Provided by Baby Kato

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

1 1/2 cups flour
1/2 teaspoon nutmeg, ground
1/2 teaspoon salt
2 teaspoons baking powder
1/2 cup butter
1 cup white sugar
2 large eggs
1 teaspoon vanilla
3/4 cup milk
2 tablespoons fresh lemon juice
2 teaspoons fresh lemon rind
1 cup fresh blueberries, wild
1/2 cup cold water
1 tablespoon cornstarch
1/2 cup honey, orange blossom,clover (or your favourite)
2 tablespoons butter
1 teaspoon lemon juice

Steps:

  • *Makes1 cup of sauce Preheat oven to 350 degrees.
  • Cake Grease and flour a 8" square pan.
  • Blend flour, nutmeg, salt and baking powder together.
  • In a small bowl mix milk, lemon juice and rind together.
  • In a large bowl cream butter with sugar.
  • Gradually add 2 eggs, one at a time and then the vanilla, beating until light and fluffy.
  • Add flour mixture, (3X) alternating with sour milk (2X), remembering to blend lightly.
  • Gently fold in blueberries.
  • Pour into prepared pan and bake at 350 degrees for 50 minutes.
  • Remove from pan and cool slightly.
  • Cut while warm into squares and serve upside down with Hot Honey-Butter Sauce.
  • Hot Honey-Butter Sauce In small pan mix water and cornstarch blend well then gradually add honey, butter and lemon juice.
  • Boil over low heat, stirring occasionally.
  • When ready sauce is thick and clear.
  • Pour hot sauce over the warm cut cake and enjoy.
  • Down home comfort food.

LEMON BLUEBERRY CAKE WITH HOT HONEY-BUTTER SAUCE



Lemon Blueberry Cake With Hot Honey-butter Sauce image

The taste of my childhood, always loved visiting the east coast of Canada, starting in Quebec with visits to ma tante. She used wild blueberries, if you can find them they give the cake an extra special taste.

Provided by Baby Kato

Categories     Cakes

Time 1h

Number Of Ingredients 18

1 1⁄2 cups flour
1⁄2 teaspoon nutmeg, ground
1⁄2 teaspoon salt
2 teaspoons baking powder
1⁄2 cup butter
1 cup white sugar
2 large eggs
1 teaspoon vanilla
3⁄4 cup milk
2 tablespoons fresh lemon juice
2 teaspoons fresh lemon rind
1 cup fresh blueberries, wild
HOT HONEY BUTTER SAUCE
1⁄2 cup cold water
1 tablespoon cornstarch
1⁄2 cup honey, orange blossom,clover (or your favorite)
2 tablespoons butter
1 teaspoon lemon juice

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Grease and flour a 8" square pan.
  • 3. Blend flour, nutmeg, salt and baking powder together.
  • 4. In a small bowl mix milk, lemon juice and rind together.
  • 5. In a large bowl cream butter with sugar.
  • 6. Gradually add 2 eggs, one at a time and then the vanilla, beating until light and fluffy.
  • 7. Add flour mixture, (3X) alternating with sour milk (2X), remembering to blend lightly.
  • 8. Gently fold in blueberries.
  • 9. Pour into prepared pan and bake at 350 degrees for 50 minutes.
  • 10. Remove from pan and cool slightly.
  • 11. Cut while warm into squares and serve upside down with Hot Honey-Butter Sauce.
  • 12. Hot Honey-Butter Sauce
  • 13. In small pan mix water and cornstarch blend well then gradually add honey, butter and lemon juice.
  • 14. Boil over low heat, stirring occasionally.
  • 15. When ready sauce is thick and clear.
  • 16. Pour hot sauce over the warm cut cake and enjoy.
  • 17. I hope you will enjoy this down home comfort food.

LEMON TEA CAKE WITH BLUEBERRY-RED WINE SAUCE



Lemon Tea Cake with Blueberry-Red Wine Sauce image

Categories     Cake     Dessert     Bake     Blueberry     Lemon     Red Wine     Summer     Bon Appétit

Yield Serves 6

Number Of Ingredients 22

Sauce
1/2 cup water
1/2 cup sugar
1/2 cup dry red wine
3 tablespoons fresh lemon juice
1 1/2 tablespoons cornstarch
1 cup fresh blueberries
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
Cake
Nonstick vegetable oil spray
1/2 cup (1 stick) unsalted butter, room temperature
1 cup sugar
3 large eggs
2 tablespoons grated lemon peel
2 tablespoons fresh lemon juice
1 teaspoon vanilla extract
1 1/2 cups sifted cake flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/2 cup sour cream

Steps:

  • For sauce:
  • Stir water, sugar, dry red wine, fresh lemon juice and cornstarch in medium saucepan over medium heat until cornstarch dissolves and mixture boils. Add blueberries. Boil until sauce thickens enough to coat back of spoon, stirring constantly, about 5 minutes. Cool 10 minutes. Stir in spices. Cool.
  • For cake:
  • Preheat oven to 325°F. Spray 8-inch square glass baking dish with nonstick vegetable oil spray. Line bottom of baking dish with parchment paper. Spray parchment with vegetable oil spray. Dust dish and parchment with flour. Beat butter and sugar in large bowl until fluffy. Beat in eggs, 1 at a time. Beat in grated lemon peel, lemon juice and vanilla extract. Sift cake flour, baking powder, baking soda and salt into medium bowl. Mix dry ingredients into butter mixture alternately with sour cream.
  • Pour batter into prepared baking pan. Bake until tester inserted into center comes out clean, about 45 minutes. Cool cake on rack 10 minutes. Cut around sides of cake. Turn out onto rack. Peel off paper. Turn cake over. Cool. (Sauce and cake can be prepared 1 day ahead. Refrigerate sauce; wrap cake in aluminum foil and store at room temperature.)
  • Cut cake into triangles; arrange on plates. Spoon sauce over.

FROZEN LEMON WHIP WITH BLUEBERRY SAUCE



Frozen Lemon Whip with Blueberry Sauce image

Provided by Claire Robinson

Categories     dessert

Time 5h20m

Yield 6 servings.

Number Of Ingredients 11

6 large egg yolks
1/2 cup granulated sugar
1/2 cup fresh lemon juice
3 lemons, zested, plus thin slices for serving
2 cups heavy cream
Blueberry Sauce, recipe follows
Blueberries, for garnish
2 cups fresh blueberries
1/4 cup sugar
1/4 cup freshly squeezed lemon juice
1 lemon, zested

Steps:

  • Line a 6-cup jumbo muffin tin with paper muffin liners.
  • Whisk together egg yolks and sugar in a large bowl until well combined, then add the lemon juice and zest. Pour into a heavy bottomed saucepan and cook over medium-low heat, stirring constantly, until mixture thickens to the consistency of gravy, 8 to 10 minutes, (it should cling to the spoon when you stop stirring). Pour the mixture through a fine mesh sieve placed over a glass bowl. Stir the mixture occasionally to help release some of the heat. Once cooled to room temperature, put plastic wrap directly on the surface of the lemon curd to prevent a skin from forming. Refrigerate until firm.
  • In a large bowl, whip the heavy cream to soft peaks. Whisk the chilled lemon curd to loosen it and fold half the cream into it to lighten. Gently fold in the remaining whipped cream until just blended. Divide the lemon whip between the muffin cups, smoothing the tops. Put the pan on a sheet tray, cover with plastic wrap and freeze for at least 4 hours.
  • To serve, remove muffin tray from freezer and let stand 10 minutes. Serve immediately by placing thin lemon slices on a plate and inverting the lemon whip directly on top of the lemon slices (this prevents sliding on the plate). Drizzle berry sauce over the top and around the frozen lemon whip. Garnish with a few fresh blueberries and enjoy your refreshing cold treat!!!
  • Put the blueberries in a small saucepan with the sugar, lemon juice and zest. Bring to a simmer over medium heat and cook, stirring, until sugar dissolves and berries begin to burst. Cool slightly, then add to a blender and puree. Strain through a fine mesh sieve over a glass bowl and chill, covered, in the refrigerator until ready to use.

LEMON-POPPY SEED WAFFLES WITH BLUEBERRY SAUCE



Lemon-Poppy Seed Waffles with Blueberry Sauce image

This recipe comes from "The Little RoosterCafe" in Manchester Center, Vermont. The flavors of lemon and blueberry seem to go hand in hand, and that's definately the case in this breakfast treat. Top with maple syrup, if you prefer.

Provided by yooper

Categories     Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

1 lb frozen blueberries, thawed and undrained
6 tablespoons apple juice
1/2 cup sugar
1 tablespoon cornstarch
1 tablespoon fresh lemon juice
1 1/2 cups all-purpose flour
6 tablespoons sugar
2 tablespoons poppy seeds
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
3 large eggs
1 1/4 cups buttermilk
1/4 cup unsalted butter, melted
1 tablespoon grated lemon, rind of

Steps:

  • For Blueberry Sauce:Bring blueberries, 1/2 cup apple juice and sugar to boil in a heavy medium saucepan.
  • Simmer over medium heat until reduced to 2 cups, about 15 minutes.
  • Dissolve 1 tablespoon cornstarch into remaining 2 tablespoons apple juice and add to blueberry mixture.
  • Add lemon juice.
  • Bring to a boil, stirring constantly; simmer until thick, about 1 minute.
  • Cool slightly.
  • For Waffles: Whisk first 6 ingredients in large bowl to blend.
  • Whisk eggs, buttermik, melted butter and lemon peel in small bowl to blend.
  • Add buttermilk mixture to flour mixture all at once and whisk until just blended.
  • Let stand for about 15 minutes.
  • Preheat waffle iron according to manufacture's instructions.
  • Spoon batter onto waffle iron.
  • Cover and cook until golden and cooked through, about 7 minutes.
  • (Time will vary depending on waffle iron.) Repeat with remaining batter.
  • Serve immediately with warm blueberry sauce.

FROZEN LEMON MOUSSE WITH BLUEBERRY SAUCE



Frozen Lemon Mousse with Blueberry Sauce image

Categories     Milk/Cream     Egg     Dessert     Blueberry     Lemon     Summer     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Kosher

Yield Makes 10 servings

Number Of Ingredients 9

3 large eggs
3 large egg yolks
3/4 cup fresh lemon juice
1/2 cup sugar plus 5 tablespoons sugar
1/4 cup (1/2 stick) unsalted butter, diced
4 teaspoons grated lemon peel
1 cup chilled whipping cream
1 cup crumbled amaretti cookies (Italian macaroons; about 24)
4 1/2-pint baskets blueberries

Steps:

  • Line 9 1/4x5 1/4x2 3/4-inch loaf pan with plastic wrap, leaving long overhang. Whisk 3 whole eggs and 3 egg yolks in medium bowl to blend. Combine 1/2 cup lemon juice, 1/2 cup sugar, and butter in heavy medium saucepan. Stir over medium heat until butter melts and sugar dissolves. Gradually whisk warm lemon mixture into eggs; return to saucepan. Stir over medium heat until custard thickens, about 3 minutes (do not boil). Transfer to large bowl; whisk in 3 teaspoons lemon peel. Chill lemon custard until cold, about 30 minutes.
  • Beat whipping cream in medium bowl until peaks form. Fold whipped cream into lemon custard in 2 additions. Spread 1/4 of lemon mousse (about 1 1/2 cups) over bottom of prepared pan. Sprinkle with 1/4 cup cookie crumbs. Repeat layering with lemon mousse and crumbs 2 more times. Top with remaining 1/4 of lemon mousse. Sprinkle with remaining 1/4 cup crumbs. Fold plastic-wrap overhang over dessert to cover completely. Freeze dessert until solid, at least 6 hours. (Can be made 2 days ahead. Keep frozen.)
  • Mix 1/4 cup lemon juice, 5 tablespoons sugar, and 1 teaspoon lemon peel in medium bowl. Mix in two 1/2-pint baskets berries. Let stand until sugar dissolves, stirring often, about 1 hour; puree mixture in blender. Strain into another medium bowl. Mix in remaining berries. Cover sauce; chill up to 1 day.
  • Uncover lemon mousse. Turn out onto platter. Peel off plastic. Slice and serve with blueberry sauce.

LEMON POPPY SEED WAFFLES WITH BLUEBERRY SAUCE



Lemon Poppy Seed Waffles With Blueberry Sauce image

Homemade waffles are an easy breakfast. These lemon poppy seed ones with a simple blueberry sauce on top are amazing. The waffles themselves are slightly lemony. Just enough to give them a fresh flavor. They're perfectly crisp on the outside, light and airy on the inside. The blueberry sauce is thick, sweet and full of berries....

Provided by Jamallah Bergman

Categories     Waffles

Number Of Ingredients 17

BLUEBERRY SAUCE
1 lb frozen blueberries, thawed, undrained
1/2 c plus 2 tbsp apple juice
1/2 c sugar
1 Tbsp cornstarch
1 Tbsp fresh lemon juice
LEMON POPPY SEED WAFFLES
1 1/2 c all-purpose flour
6 Tbsp sugar
2 Tbsp poppy seeds
1 1/2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
3 large eggs
1 1/4 c buttermilk
1/4 c unsalted butter (1/2 stick), melted
1 Tbsp grated lemon peel

Steps:

  • 1. For Blueberry Sauce: Bring blueberries, 1/2 cup apple juice, and sugar to boil in a heavy medium saucepan.
  • 2. Simmer over medium heat until reduced to 2 cups, about 15 minutes.
  • 3. Dissolve 1 tbsp cornstarch in remaining 2 tbsp apple juice.
  • 4. Add to blueberry mixture.
  • 5. Add lemon juice.
  • 6. Bring to boil stirring constantly. Simmer until thick; about 1 minute. Cool slightly. (Can be made 2 days ahead. Cover and refrigerate. Rewarm over medium-low heat before serving.)
  • 7. For Lemon Poppy Seed Waffles: Whisk first 6 ingredients in large bowl to blend.
  • 8. Whisk eggs, buttermilk, melted butter, and lemon peel in small bowl to blend.
  • 9. Add buttermilk all at once to flour mixture.
  • 10. Whisk until just blended. Let mixture stand 15 minutes.
  • 11. Preheat waffle iron according to manufacturer's instructions. Spoon batter onto waffle iron.
  • 12. Cover and cook until golden and cooked through about 7 minutes (cooking time may vary, depending on waffle iron). Repeat with remaining batter.
  • 13. Serve immediately with warm blueberry sauce.

NEWMANS VERY OWN LEMON BLUEBERRY CAKE WITH LEMON SAUCE



Newmans Very Own Lemon Blueberry Cake With Lemon Sauce image

Anything the Newmans do is top quality. Although I have not tried this yet, it looks like a "to die for" recipe. Found it on another website just this morning and wanted to share it.

Provided by Marie

Categories     Dessert

Time 1h

Yield 6 serving(s)

Number Of Ingredients 15

3/4 cup shortening
3/4 cup sugar
2 eggs
1/4 teaspoon lemon extract
2 teaspoons newman own old fashioned roadside virgin lemonade (or your favorite)
2 cups flour
1 1/4 teaspoons baking powder
1/4 teaspoon salt
1/2 cup milk
2 cups blueberries, fresh or frozen
1/2 cup water
1 1/2 cups newman own old fashioned roadside virgin lemonade (or your favorite)
1 1/2 tablespoons butter
fresh blueberries
mint sprig (to garnish)

Steps:

  • For the Cake: Preheat the oven to 350ºF and grease a 9 X 9" baking pan.
  • In a large bowl, beat together the shortening and sugar on medium-high speed of an electric mixer until light and fluffy Add the eggs, one at a time, beating well after each addition.
  • Stir in the lemon extract and the lemonade.
  • In a separate bowl, stir together the flour, baking powder, and salt and add to the shortening egg mixture, alternating with the milk.
  • Beat well after each addition- the batter should be smooth.
  • Sprinkle the blueberries in the bottom of the prepared baking pan.
  • Reserve 1/2 cup of the cake batter for the sauce and pour the remaining batter over the blueberries.
  • Bake for 25-35 minutes, or until a toothpick inserted in the center comes out clean.
  • For the Lemon Sauce: Place the reserved 1/2 cup of batter in a medium saucepan.
  • Mix the warm water with the lemonade and stir into the batter, combining well.
  • Over medium heat, cook and stir until the sauce is thick and bubbling.
  • Remove from the heat and stir in the butter.
  • Cut the cake into serving pieces and place each piece on an individual plate, then pour the sauce over it.
  • Garnish with blueberries and a mint sprig.
  • Serve hot or cold.

GLUTEN-FREE LEMON SORBET WITH BLUEBERRY SAUCE



Gluten-Free Lemon Sorbet with Blueberry Sauce image

Scoops of sorbet and the flavor of blueberries add tangy taste to this delicious dessert ready in less than hour.

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 50m

Yield 6

Number Of Ingredients 7

1 cup fresh or frozen (thawed) blueberries
1/2 cup dry red wine or cranberry juice cocktail
1/4 cup sugar
1/4 teaspoon ground cinnamon
1 tablespoon water
2 teaspoons cornstarch
1 1/2 pints (3 cups) lemon sorbet or sherbet

Steps:

  • In 1-quart saucepan, heat blueberries, wine, sugar and cinnamon to boiling. Reduce heat; simmer uncovered about 5 minutes, stirring occasionally, until blueberries are tender.
  • In small bowl, stir water and cornstarch until dissolved; stir into blueberry mixture. Cook and stir about 1 minute or until mixture is thickened. Cool about 30 minutes until slightly warm, or cool completely.
  • Scoop sorbet into individual dessert dishes. Top each serving with blueberry sauce. Serve immediately.

Nutrition Facts : Calories 200, Carbohydrate 47 g, Cholesterol 0 mg, Fiber 1 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 10 mg, Sugar 38 g, TransFat 0 g

BISCUIT DOUGHNUTS WITH LEMON CREAM FILLING AND BLUEBERRY SAUCE



Biscuit Doughnuts with Lemon Cream Filling and Blueberry Sauce image

Provided by Bobby Flay

Time 2h

Yield 24 doughnuts

Number Of Ingredients 14

1/2 cup mascarpone cheese, at room temperature
1/2 cup lemon curd
Grated zest of 1 lemon, plus 1 teaspoon fresh lemon juice
1 pint blueberries
1/4 cup granulated sugar
2 teaspoons fresh lemon juice
6 cups canola oil
4 cups all-purpose flour, plus for dusting
4 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
12 tablespoons (1 1/2 sticks) cold unsalted butter, cut into small pieces
1 1/2 cups cold buttermilk
Confectioners' sugar, for rolling

Steps:

  • For the filling: Combine the mascarpone, lemon curd and lemon zest and juice in a bowl. Mix until smooth. Cover and chill for 30 minutes and up to 24 hours. Transfer to a pastry bag fitted with a thin tip.
  • For the sauce: Combine the blueberries, granulated sugar and 1/4 cup water in a saucepan and bring to a boil over high heat. Reduce the heat so the mixture just simmers, and cook until the berries break down and the sauce thickens, about 10 minutes. Transfer to a blender and blend until smooth. Add the lemon juice, transfer to a bowl and let cool while you make the doughnuts.
  • For the doughnuts: Heat the oil in a Dutch oven until it registers 360 degrees F on a deep-fry thermometer. Put a rack on a baking sheet. Combine the flour, baking powder, baking soda and salt in a large bowl. Cut in the butter using your fingers or a pastry cutter until the mixture resembles coarse meal. Add the buttermilk and mix gently until a dough just begins to come together.
  • Roll the dough into a square about 1/2-inch thick. Cut the dough into 1-inch pieces and roll into balls. Working in batches (so the doughnuts have plenty of space to float in), fry the dough balls until golden brown and cooked through, about 4 minutes. Use a slotted spoon or spider to transfer the doughnuts to the rack. Let cool slightly. Pipe some lemon cream into each doughnut and then roll in confectioners' sugar. Serve immediately with blueberry sauce on the side for dipping.

BLUEBERRY PUDDING WITH LEMON CREAM SAUCE



Blueberry Pudding with Lemon Cream Sauce image

"THIS IS my favorite part of my favorite meal! The 'pudding' really bakes up as a cake, but the delicious lemon sauce crowning each piece has a pudding-like consistency. This dessert is so good I can't resist making it several times during blueberry season...but my family has never complained about having it too often."

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 9 servings.

Number Of Ingredients 17

LEMON CREAM SAUCE:
2 teaspoons cornstarch
1/2 cup sugar
2/3 cup water
2 tablespoons lemon juice
1 cup heavy whipping cream
PUDDING:
2 cups all-purpose flour
1-1/2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
3/4 teaspoon ground cinnamon
2/3 cup butter, cubed
2 large eggs
3/4 cup whole milk
2 cups fresh blueberries, washed and drained

Steps:

  • In a small saucepan, combine the cornstarch and sugar. Stir in water; cook and stir until thickened and clear. Remove from the heat; stir in lemon juice. Cool. , In a bowl, whip the cream; fold cooled mixture into cream. Cover and refrigerate until ready to use. , For pudding, combine dry ingredients in another bowl. Cut in butter with a pastry blender until particles are the size of small peas. Add eggs and milk and beat on low until thoroughly combine. Spread into a greased 9-in. square baking pan. Sprinkle berries over batter. , Bake at 350° for 50-55 minutes or until a toothpick inserted in the center comes out clean. Serve warm or cold with Lemon Cream Sauce.

Nutrition Facts : Calories 535 calories, Fat 25g fat (15g saturated fat), Cholesterol 123mg cholesterol, Sodium 393mg sodium, Carbohydrate 73g carbohydrate (49g sugars, Fiber 2g fiber), Protein 6g protein.

Tips:

  • For a sweeter sauce, add more sugar or honey to taste.
  • If you don't have fresh blueberries, you can use frozen blueberries that have been thawed and drained.
  • To make the sauce ahead of time, prepare it up to 3 days in advance and store it in the refrigerator. Reheat it over low heat before serving.
  • This sauce is also great served over pancakes, waffles, or French toast.
  • For a tangier sauce, add more lemon juice to taste.
  • If you want a thicker sauce, simmer it for a few minutes longer until it reaches the desired consistency.
  • To make a vegan version of this sauce, use maple syrup instead of honey.

Conclusion:

This blueberry lemon sauce is a delicious and versatile sauce that can be used on a variety of desserts or as a topping for pancakes, waffles, or French toast. It's easy to make and can be prepared ahead of time, making it a great option for busy weeknights or special occasions. With its sweet and tangy flavor, this sauce is sure to be a hit with everyone who tries it.

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