Chef Mia

Lemon Blueberry Lasagna

Lemon Blueberry Lasagna

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Lemon Blueberry Lasagna

Author: Chef Mia

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Description

Lemon Blueberry Lasagna is easy, no-bake dessert recipe for refreshing treat.

Ingredients

Scale

36 Golden Oreo cookies

½ cup unsalted butter-melted
2 ¼ cups frozen blueberries (thawed)
1/4 cup Greek yogurt (blueberry or plain)

5 teaspoons gelatine powder (2x7g envelops)
1/3 cup cold water
16 oz. cream cheese-softened

1 ½ cup powdered sugar
1 ½ teaspoon vanilla
2 cups Cool Whip

2 (3.4 oz.) packages lemon instant pudding
2 ½ cups cold milk
1 cup Cool Whip

2 ½ 3 cups Cool Whip
6 oz. white chocolate bar or block-for curls

Instructions

To make the crust, ground whole Oreo cookies with the filling in a food processor to make fine crumbs.

In a bowl stir together ½ cup melted butter with Oreo crumbs until evenly moistened, then press the mixture in the bottom of 9 x 13 -inch deep dish, set in the freezer to firm while making next layer.
Dissolve gelatine in 1/3 cup cold water and set aside to bloom.
In a food processor place thawed blueberries (do not drain excess of the liquid) and Greek yogurt and pulse, set aside.

In a large mixing bowl beat softened cream cheese until smooth and creamy. Beat in vanilla extract and powdered sugar.
Add blueberry mixture and mix to combine.
Microwave gelatine and stir to dissolve completely. Slowly pour into the cream cheese mixture while mixing on medium speed.

Finally add Cool Whip and mix to combine. Scrape down the bottom of the bowl to combine everything evenly.
Spread over chilled Oreo crust and place in the freezer for 15-20 minutes.
In a mixing bowl combine instant pudding mix with 2 ½ cups milk and whisk. Add 1 cup Cool Whip and whisk until everything is evenly combined. Spread over blueberry Layer, and place in the freezer to set for about 5-10 minutes.

Spread 2-3 cups Cool Whip over pudding layer and place in the fridge for at least 4 hours or preferably overnight.
To make the curls, carefully draw a vegetable peeler across the broad surface of a bar of white chocolate at room temperature. Sprinkle curls on top.
Store covered in the fridge up to 5-6 days.

Lemon Blueberry Cheesecake Cake Recipe | OMG Chocolate Desserts

Lemon Blueberry Cheesecake

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Lemon Blueberry Cheesecake Cake

Author: Chef Mia

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Description

Lemon Blueberry Cheesecake Cake the perfect blueberry dessert for spring and summer! Made with a moist lemon cake dotted with juicy blueberries, blueberry cheesecake and sweet and tangy lemon cream cheese frosting.

Ingredients

Scale

¾ cup fresh blueberries

16 oz. cream cheese- room temperature
1/2 cup granulated sugar
2 Tablespoons all-purpose flour

1 ½ teaspoons vanilla
2 eggs + 1 egg yolk- room temperature
1/4 cup sour cream

1/4 cup heavy cream
2 cups all-purpose flour
2 Tablespoons corn starch

¼ teaspoon salt
2 teaspoons baking powder
2/3 cup unsalted butter-room temperature

1 and 1/3 cups granulated sugar
2 eggs + 1 egg white
1 ½ teaspoons vanilla extract

2 teaspoons lemon zest
½ cup milk
3 Tablespoons lemon juice

1 ½ cups blueberries- fresh (if use frozen do not thaw)
3–4 teaspoons of flour- to toss the blueberries
12 oz. full-fat brick style cream cheese- softened

1 cup unsalted butter-softened
¼ teaspoon salt
3 ½ –4 ½ cups powdered sugar

2 teaspoons vanilla extract
1 Tablespoon lemon zest
lemon wedges

fresh blueberries

Instructions

Preheat the oven to 350 F. Lightly grease 8-inch springform pan and line the bottom with parchment paper. Wrap springform pan in double layer of heavy-duty aluminum foil to prevent water from leaking in during the baking in a water bath.
To make the cheesecake pulse blueberries and cream cheese in a food processor, then transfer the mixture in a mixing bowl.

Add sugar and flour and beat until smooth and creamy. Mix in vanilla.
Add eggs, one at the time mixing after each addition just to combine, do not over mix.
Finally mix in sour cream and heavy cream. Pour the batter into springform pan and smooth the top, then place in a roasting pan. Pour boiling water in roasting pan halfway up the side of the springform pan and make sure no water drip on the batter and bake 40-45 minutes or until the center has set.

Remove springform pan from water bath, then run a thin knife around the cake and cool to a room temperature, then place in the fridge for a few hours or overnight to cool completely.
Preheat oven to 350 F, butter and lightly flour two 8-inches round cake pans and line the bottoms with parchment paper circles.
Sift together 2 cups flour, corn starch, baking powder and salt and set aside.

Stir together milk and lemon juice and set aside to curdle.
Beat butter and sugar on medium-high until pale and fluffy, about 4 minutes.
With the mixer running on low, add eggs one at a time and mix after each addition.

Add vanilla extract and lemon zest and mix to combine.
First add 1/3 of the flour mixture, then add half of the milk mixture, then 1/3 of the flour mixture, then remaining milk mixture milk, and finish with the flour mixture. Mix to combine after each addition, but do not over mix.
In a small bowl, gently toss blueberries with flour to coat, then gently fold blueberries into batter, being careful not to break the berries.

Divide batter evenly between pans, smooth the top and bake for 30-35 minutes, until toothpick inserted into center comes out clean. Cool the cakes in the pans for 10 to 15 minutes, then remove to wire rack to finish cooling.
Mix the butter and cream cheese on medium speed until no lumps remain. Do not over beat before the sugar was added or may end up with a runny frosting.
Add vanilla, salt and lemon zest and mix until combined.

Gradually add powdered sugar until desired sweetness and thickness is reached. Scrape down the sides of the bowl and beat until smooth.
Place one layer of cake onto serving plate and top with thin layer of lemon cream cheese frosting. Place blueberry cheesecake layer and top with thin layer of frosting. Finally, top with second cake layer and frost cake with remaining frosting. Decorate with lemon wedges and fresh blueberries if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
Store in the fridge.

Lemon Blueberry Cheesecake Cake Recipe | OMG Chocolate Desserts

Lemon Blueberry Cheesecake

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Lemon Blueberry Cheesecake Cake

Author: Chef Mia

Print Recipe

Pin Recipe

Description

Ingredients

Scale

¾ cup fresh blueberries

16 oz. cream cheese- room temperature
1/2 cup granulated sugar
2 Tablespoons all-purpose flour

1 ½ teaspoons vanilla
2 eggs + 1 egg yolk- room temperature
1/4 cup sour cream

1/4 cup heavy cream
2 cups all-purpose flour
2 Tablespoons corn starch

¼ teaspoon salt
2 teaspoons baking powder
2/3 cup unsalted butter-room temperature

1 and 1/3 cups granulated sugar
2 eggs + 1 egg white
1 ½ teaspoons vanilla extract

2 teaspoons lemon zest
½ cup milk
3 Tablespoons lemon juice

1 ½ cups blueberries- fresh (if use frozen do not thaw)
3–4 teaspoons of flour- to toss the blueberries
12 oz. full-fat brick style cream cheese- softened

1 cup unsalted butter-softened
¼ teaspoon salt
3 ½ –4 ½ cups powdered sugar

2 teaspoons vanilla extract
1 Tablespoon lemon zest
lemon wedges

fresh blueberries

Instructions

Preheat the oven to 350 F. Lightly grease 8-inch springform pan and line the bottom with parchment paper. Wrap springform pan in double layer of heavy-duty aluminum foil to prevent water from leaking in during the baking in a water bath.
To make the cheesecake pulse blueberries and cream cheese in a food processor, then transfer the mixture in a mixing bowl.

Add sugar and flour and beat until smooth and creamy. Mix in vanilla.
Add eggs, one at the time mixing after each addition just to combine, do not over mix.
Finally mix in sour cream and heavy cream. Pour the batter into springform pan and smooth the top, then place in a roasting pan. Pour boiling water in roasting pan halfway up the side of the springform pan and make sure no water drip on the batter and bake 40-45 minutes or until the center has set.

Remove springform pan from water bath, then run a thin knife around the cake and cool to a room temperature, then place in the fridge for a few hours or overnight to cool completely.
Preheat oven to 350 F, butter and lightly flour two 8-inches round cake pans and line the bottoms with parchment paper circles.
Sift together 2 cups flour, corn starch, baking powder and salt and set aside.

Stir together milk and lemon juice and set aside to curdle.
Beat butter and sugar on medium-high until pale and fluffy, about 4 minutes.
With the mixer running on low, add eggs one at a time and mix after each addition.

Add vanilla extract and lemon zest and mix to combine.
First add 1/3 of the flour mixture, then add half of the milk mixture, then 1/3 of the flour mixture, then remaining milk mixture milk, and finish with the flour mixture. Mix to combine after each addition, but do not over mix.
In a small bowl, gently toss blueberries with flour to coat, then gently fold blueberries into batter, being careful not to break the berries.

Divide batter evenly between pans, smooth the top and bake for 30-35 minutes, until toothpick inserted into center comes out clean. Cool the cakes in the pans for 10 to 15 minutes, then remove to wire rack to finish cooling.
Mix the butter and cream cheese on medium speed until no lumps remain. Do not over beat before the sugar was added or may end up with a runny frosting.
Add vanilla, salt and lemon zest and mix until combined.

Gradually add powdered sugar until desired sweetness and thickness is reached. Scrape down the sides of the bowl and beat until smooth.
Place one layer of cake onto serving plate and top with thin layer of lemon cream cheese frosting. Place blueberry cheesecake layer and top with thin layer of frosting. Finally, top with second cake layer and frost cake with remaining frosting. Decorate with lemon wedges and fresh blueberries if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
Store in the fridge.

Lemon Blueberry Cheesecake Cake Recipe | OMG Chocolate Desserts

Lemon Blueberry Cheesecake

Print

Lemon Blueberry Cheesecake Cake

Author: Chef Mia

Print Recipe

Pin Recipe

Description

Ingredients

Scale

¾ cup fresh blueberries

16 oz. cream cheese- room temperature
1/2 cup granulated sugar
2 Tablespoons all-purpose flour

1 ½ teaspoons vanilla
2 eggs + 1 egg yolk- room temperature
1/4 cup sour cream

1/4 cup heavy cream
2 cups all-purpose flour
2 Tablespoons corn starch

¼ teaspoon salt
2 teaspoons baking powder
2/3 cup unsalted butter-room temperature

1 and 1/3 cups granulated sugar
2 eggs + 1 egg white
1 ½ teaspoons vanilla extract

2 teaspoons lemon zest
½ cup milk
3 Tablespoons lemon juice

1 ½ cups blueberries- fresh (if use frozen do not thaw)
3–4 teaspoons of flour- to toss the blueberries
12 oz. full-fat brick style cream cheese- softened

1 cup unsalted butter-softened
¼ teaspoon salt
3 ½ –4 ½ cups powdered sugar

2 teaspoons vanilla extract
1 Tablespoon lemon zest
lemon wedges

fresh blueberries

Instructions

Preheat the oven to 350 F. Lightly grease 8-inch springform pan and line the bottom with parchment paper. Wrap springform pan in double layer of heavy-duty aluminum foil to prevent water from leaking in during the baking in a water bath.
To make the cheesecake pulse blueberries and cream cheese in a food processor, then transfer the mixture in a mixing bowl.

Add sugar and flour and beat until smooth and creamy. Mix in vanilla.
Add eggs, one at the time mixing after each addition just to combine, do not over mix.
Finally mix in sour cream and heavy cream. Pour the batter into springform pan and smooth the top, then place in a roasting pan. Pour boiling water in roasting pan halfway up the side of the springform pan and make sure no water drip on the batter and bake 40-45 minutes or until the center has set.

Remove springform pan from water bath, then run a thin knife around the cake and cool to a room temperature, then place in the fridge for a few hours or overnight to cool completely.
Preheat oven to 350 F, butter and lightly flour two 8-inches round cake pans and line the bottoms with parchment paper circles.
Sift together 2 cups flour, corn starch, baking powder and salt and set aside.

Stir together milk and lemon juice and set aside to curdle.
Beat butter and sugar on medium-high until pale and fluffy, about 4 minutes.
With the mixer running on low, add eggs one at a time and mix after each addition.

Add vanilla extract and lemon zest and mix to combine.
First add 1/3 of the flour mixture, then add half of the milk mixture, then 1/3 of the flour mixture, then remaining milk mixture milk, and finish with the flour mixture. Mix to combine after each addition, but do not over mix.
In a small bowl, gently toss blueberries with flour to coat, then gently fold blueberries into batter, being careful not to break the berries.

Divide batter evenly between pans, smooth the top and bake for 30-35 minutes, until toothpick inserted into center comes out clean. Cool the cakes in the pans for 10 to 15 minutes, then remove to wire rack to finish cooling.
Mix the butter and cream cheese on medium speed until no lumps remain. Do not over beat before the sugar was added or may end up with a runny frosting.
Add vanilla, salt and lemon zest and mix until combined.

Gradually add powdered sugar until desired sweetness and thickness is reached. Scrape down the sides of the bowl and beat until smooth.
Place one layer of cake onto serving plate and top with thin layer of lemon cream cheese frosting. Place blueberry cheesecake layer and top with thin layer of frosting. Finally, top with second cake layer and frost cake with remaining frosting. Decorate with lemon wedges and fresh blueberries if desired. Refrigerate for at least 45 minutes before cutting or else the cake may fall apart as you cut.
Store in the fridge.

Blueberry Banana Bread

Elevate your spring baking with this delightful Blueberry Banana Bread! 🍌 Bursting with juicy blueberries, it’s the perfect fusion of flavors. 🌸🐣 Try this easy recipe idea from our plant-based, gluten-free kitchen—ideal for Easter baking! 🐰🍞 Indulge in guilt-free goodness with our vegan baking twist. 🌿✨ Join our mission for more plant-based joy and discover the magic of easy desserts!

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Blueberry Banana Bread

Author: Chef Mia

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Description

Looking for the ultimate bake? Our Vegan Blueberry Banana Bread nails it. It’s easy-peasy, perfect for those after a gluten-free treat, and crafted with healthier swaps like maple syrup and almond flour. Dive into its moist and tender goodness, packed with juicy blueberries. A deliciously thick slice of this bread is the morning boost or afternoon pick-me-up you’ve been dreaming of. Make the smart choice; bake fresh, eat better!

Ingredients

Scale

2 overripe mashed bananas

1 cup plain and unsweetened almond or oat milk
1/4 cup melted vegan butter
3/4 cup maple syrup

1 tsp baking powder
1 tsp baking soda
1 tsp vanilla

1 1/2 cup regular or gluten-free all purpose flour
1 cup almond flour (or an additional 1/2 cup or regular or gluten-free all purpose flour)
1 cup fresh blueberries (in season) (if not in season, ok to use frozen blueberries)

2 oz vegan cream cheese
2 tbsp melted vegan butter
3/4 cup powdered sugar

Instructions

Begin by preheating the oven to 375. Grease your bread loaf pan with non-stick baking spray or line it with parchment paper.
In a large bowl, mash your ripe bananas with a fork. Add the milk, maple syrup, butter, baking powder, baking soda, and vanilla. Mix with the fork or a whisk. Add the regular flour and the almond flour. Mix until a thick batter is formed. Fold in the blueberries.
Pour the blueberry banana bread batter into your greased pan and bake in the oven for 50 minutes or until the loaf has completely risen and is golden brown on the top. Check the center with a toothpick for doneness. If the blueberry banana bread is becoming too dark on top but is not completely cooked through the center yet, simply cover the top with foil and continue to bake until it's done.

Remove the loaf from the pan. While it cools, option to whip up with vegan cream cheese frosting by mixing the vegan cream cheese, butter, and powdered sugar together with a hand mixer. Drizzle the icing on top of the loaf and serve .
If you're not topping your blueberry banana bread with frosting, we recommend enjoying your warm slice with a pat of vegan butter.

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