Red, White Chocolate and Blueberry Cheesecake 

It’s time to celebrate Red, White and Blue and our Nation’s holiday, Independence Day. My bloggers friends and I showcasing some brand new, yummy treats that would be perfect for all Patriotic gatherings. Happy Fourth of July!

Crust:

2 cups graham cracker crumbs, I used Keebler

2 Tablespoons of sugar

1 stick of butter, melted

Combine graham cracker crumbs and sugar. Add melted butter and place into a springform pan. Form crust on the bottom and halfway up the sides of the pan. Place in freezer.
Cheesecake:

3  8 ounce packages of cream cheese, room temperature

1 cup of sugar

3 eggs, room temperature

2 Tablespoons of cornstarch

2 Tablespoons of vanilla

3/4 cup sour cream

*1 12 ounce package of white chocolate chips
Microwave white chocolate morsels in a microwave safe bowl, according to package directions. Cool 10 minutes.  *This is optional, you can make a delicious cheesecake without the white chocolate.
Preheat oven to 325 degrees. Combine cream cheese and sugar and beat until fluffy. Add eggs one at a time and mix well. Add cornstarch and combine. Add vanilla, sour cream and cooled white chocolate and blend well. Place in springform pan and bake 1 hour and 15 minutes until center is about set.  Cool for 15 minutes and remove ring from springform pan.  Cool completely and place in refrigerator.
Garnishes for flag decor:

Blueberries

Strawberries, sliced in half

Heavy Whipping Cream, 8 ounces

1/2 cup powdered sugar

1 teaspoon vanilla
Prepare whipping cream by placing mixing bowl in refrigerator for a minimum of 20 minutes.   At a high speed, combine heavy whipping cream, vanilla and powdered sugar to form stiff peaks.  Place thick layer of whip cream on top of cheesecake. This will act as the “glue” to adhere your fruit on the cheesecake. Place blueberries in the upper left corner in a triangle shape. Add sliced strawberries straight across the cheesecake to form stripes. Use remaining whip cream to pipe stars between the strawberries. Refrigerate. God bless America!  Enjoy!

Please remember to visit the links below to get all of fabulous Ref, White and Blue Recipes. 

Easy Butter Cake With Berries http://mooreorlesscooking.com/2015/06/29/easy-butter-cake-with-berries/
Patriotic Pie http://cookingfomasahm.blogspot.com/2015/06/patriotic-pie.html
Star Spangled Cannoli http://crumbsinmymustachio.wordpress.com/2015/06/Star-Spangled-Cannoli/
Patriotic Fruit Pops  http://www.therowdybaker.com/?p=3787

Lemon Blueberry Cupcakes

I love lemon. I love blueberries. This recipe is a match made in heaven. The key is using real lemons and blueberries in season. 

 Cupcake ingredients: 

3/4 cup cake flour 

3/4 cup all purpose flour, plus an additional 2 Tablespoons for blueberries 

1/4 teaspoon salt 

1 1/2 teaspoons baking powder 

1 stick of butter, room temperature

3/4 cup sugar 

2 eggs, room temperature 

 Zest of one large lemon
Juice of 1 lemon, about 2 Tablespoons, strained 

 1/2 cup buttermilk, room temperature

 1 teaspoon vanilla 

1 container of blueberries, reserve about 16 for garnish, if desired 

 Preheat oven to 350 degrees. On a cookie sheet, place blueberries in the freezer and partially freeze. This will help all of the blueberries from sinking to the bottom. Line cupcake pans with liners. In a bowl, combine and whisk flours, salt and baking powder. In a mixer, combine butter and sugar. Add one egg at a time and combine. Add lemon zest and juice. Add 1/2 of flour mixture and then pour in the buttermilk and add the vanilla. Add the rest of the flour and combine. By hand, stir in blueberries. Fill cupcake liners up 2/3 full and bake for 20-24 minutes. This recipe yields 14-16 cupcakes. Cool completely before frosting. 
 Lemon Cream Cheese Frosting: 

1 stick of butter, room temperature

 1 8 ounces block of cream cheese, softened

 Zest of one large lemon
Juice of 1 lemon, about 2 Tablespoons, strained 

 1 teaspoon vanilla extract 

4 cups of powdered sugar 

 Combine butter and cream cheese. Add lemon zest and beat till combined. Add lemon juice and mix well, once combined, add vanilla. Slowly add in powdered sugar, scrapping down the sides after each addition. Frost or pipe on cooled cupcakes. Garnish with reserved blueberries. Store in refrigerator if not serving immediately.

Cupcake recipe adapted from Vanilla Bakery.
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Berry Good Cobbler

It’s berry season in Florida. I am not a big pie lover but I do love cobblers. It’s the crust thing. This cobbler packs a big punch with lots of berry taste and a nice sweet crunchy top. So yummy warm with a big scoop of ice cream. I used 3 different types of berries in this recipe but one kind, two, three or more different kinds of berries would work. You decide what berry flavor combinations you want.

Ingredients:
8 cups of berries (I used a combination of strawberries, blueberries,and blackberries)
Juice of 1/2 lemon
1/2 cup plus 1/4 cup sugar, divided
3 heaping Tablespoons of corn starch
1 1/2 cups of flour
2 teaspoons of baking powder
6 Tablespoons of butter, chilled and cut into pieces
3/4 cup plus 3 Tablespoons of heavy whipping cream

Preheat oven to 350 degrees. Spray a 9 x 9 pan with nonstick spray. In a separate bowl, place berries and pour the lemon juice on top of them. Combine sugar and cornstarch, add to berries and stir gently. Place berries in the 9 x 9 pan. In a separate bowl, combine flour and baking powder. Add butter cutting in with pastry blender or two knives. Continue to cut butter in flour mixture until it resembles fine crumbs. Add heavy whipping cream and combine to form a dough. It will be sticky. Drop by teaspoons full on top of berries. Sprinkle dough topping with 1/4 cup sugar. Bake for 50 minutes or until top is brown and berries are bubbling. Serve warm with ice cream. Enjoy!

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Berries with lemon juice and sugar/cornstarch mixture.

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Hot cobbler right out of the oven.

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The only way I eat cobbler! Yum!

Blueberry Burst Muffins

I love muffins. It’s been awhile since I made them. I had some blueberries in the fridge and thought…why not! Perfect for breakfast or brunch. Please enjoy!

Muffin Batter ingredients:
1 egg, I used jumbo
3/4 cup milk
1/4 vegetable oil
1 teaspoon vanilla
1/2 cup sugar
1 1/2 cups flour
2 Tablespoons of baking powder
1/2 teaspoon salt
1/4 teaspoon cinnamon
2 cups of fresh blueberries

Crumb Topping:
1 cup flour
4 Tablespoons light brown sugar
2 teaspoons granulated sugar
1 teaspoon of baking powder
Pinch of salt
6 Tablespoons of butter, melted

Preheat oven to 400. Line 12 muffin tins with liners.

Mix egg, milk, vanilla and oil in a bowl. In a large mixing bowl, whisk dry ingredients. Add wet ingredients to dry and do not over mix. Add blueberries and stir gently. Fill muffin tins with batter.

For the crumb topping, combine flour, brown sugar, granulated sugar, baking powder and salt. Stir in butter. You should have at least pea size crumbles. It’s ok if some are larger. Top muffin batter with crumb mixture.

Bake until golden brown 18-20 minutes. Makes 12 muffins.

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