3 Delicious Holiday Blueberry Dessert Recipes and 2 Thirst Quenching Blueberry Drinks

This holiday season, make your family a dessert they won’t soon forget. Below you’ll find three delicious blueberry dessert recipes that your family will be begging for again next year! You can try the Blueberry Cream Muffins made with real sour cream (unbelievably delicious!), or the Overnight Blueberry French Toast made with silky smooth cream cheese, or you can make the Blueberry Vanilla Cream Cheese Pies. It doesn’t matter which one you choose, you definitely won’t be disappointed. Can’t decide? Just make all three!

What are you going to drink with these decadent desserts? Below you’ll also find recipes for Homemade Ginger Ale Blueberry Spritzers and Blueberry Eggnog. Or you could just brew up a cup of Dunkin’ Donuts Bakery Series Blueberry Muffin Ground Coffee. With all this blueberry goodness, you can believe this will be a holiday to remember.

Blueberry Cream Muffins By:KK3

Ingredients: 4 eggs 2 cups white sugar 1 cup vegetable oil 1 teaspoon vanilla extract 4 cups all-purpose flour 1 teaspoon salt 1 teaspoon baking soda 2 cups sour cream

2 cups blueberries

Directions: Preheat oven to 400 degrees F Grease 24 muffin cups or line with paper muffin liners. In large bowl beat eggs, gradually add sugar while beating. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.

Bake in preheated oven for 20 minutes.

Overnight Blueberry French Toast By:KARAN1946

Ingredients: 12 slices day-old bread, cut into 1-inch cubes 2 (8 ounce) packages cream cheese, cut into 1 inch cubes 1 cup fresh blueberries 12 eggs, beaten 2 cups milk 1 teaspoon vanilla extract 1/3 cup maple syrup 1 cup white sugar 2 tablespoons cornstarch 1 cup water 1 cup fresh blueberries

1 tablespoon butter

Directions: Lightly grease a 9×13 inch baking dish. Arrange half the bread cubes in the dish, and top with cream cheese cubes. Sprinkle 1 cup blueberries over the cream cheese, and top with remaining bread cubes. In a large bowl, mix the eggs, milk, vanilla extract, and syrup. Pour over the bread cubes. Cover, and refrigerate overnight. Remove the bread cube mixture from the refrigerator about 30 minutes before baking. Preheat the oven to 350 degrees F (175 degrees C). Cover, and bake 30 minutes. Uncover, and continue baking 25 to 30 minutes, until center is firm and surface is lightly browned. In a medium saucepan, mix the sugar, cornstarch, and water. Bring to a boil. Stirring constantly, cook 3 to 4 minutes. Mix in the remaining 1 cup blueberries. Reduce heat, and simmer 10 minutes, until the blueberries burst.

Stir in the butter, and pour over the baked French toast

Blueberry­ Vanilla Cream Cheese Pies by Karen Barker

Ingredients: Two 17.3-oz. packages frozen puff pastry 3 oz. cream cheese, softened 7 Tbs. granulated sugar Seeds scraped from 1/2 vanilla bean (or 1/2 tsp. pure vanilla extract) 2 large egg yolks 1 cup blueberries 2 tsp. cornstarch 2 tsp. crème de cassis 1/8 tsp. kosher salt

Confectioners’ sugar for finishing

Directions: Thaw 3 sheets of puff pastry overnight in the refrigerator. Position racks in the top and bottom thirds of the oven and heat the oven to 375°F. In medium bowl, combine cream cheese, 3 Tbs. sugar, vanilla bean seeds (or extract), and 1 egg yolk. Mix with a wooden spoon until well combined and smooth. Gently mix blueberries, 2 Tbs. sugar, cornstarch, crème de cassis, and salt in another medium bowl. On a lightly floured surface, roll each pastry sheet into a 10-inch square. Using a 4-inch round cutter (or a small plate as a guide), cut out 4 rounds from each sheet. Arrange them on 2 parchment-lined rimmed baking sheets. In a small bowl, beat the remaining egg yolk with 1 tsp. water. Brush the outer edge of each pastry round with the egg wash. Dollop 1/2 Tbs. cream cheese mixture in the center of each round. Top with 1 Tbs. of the blueberry mixture. Fold in half to form a half-moon shape and pinch the edges together to seal them. Lightly brush each pie with egg wash and sprinkle with 1/2 tsp. of remaining sugar. With the tip of a paring knife, cut a steam vent in the center of each pie. Bake until golden-brown, about 25 minutes Swap and rotate the baking sheets’ positions about halfway through. Cool slightly on the baking sheets and then transfer to a rack to cool completely.

Before serving, sprinkle the pies with confectioners’ sugar.

Homemade Ginger Ale Blueberry Spritzers

Makes about 1 cup syrup, 8-16 drinks

Ingredients: one cup water one cup sugar one half cup thinly sliced fresh ginger ice crushed or whole blueberries, to taste sparkling water

bourbon, if desired

Directions: Add the water, sugar and ginger to a small sauce pan. Bring to a boil over medium heat then remove from the heat. Let steep for 15 minutes. The longer you let it steep, the more intensely ginger-y it will be. Strain out the ginger and cool and store in a airtight jar until needed. To make the spritzers: add ginger simple syrup and blueberries to taste to a glass with some ice.

Top with sparkling water and a splash or two of bourbon if desired.

Blueberry Eggnog By lazyme

Servings 6

Ingredients: 2 cups blueberries, rinsed, drained (fresh or frozen) 2 cups water 4 eggs 2⁄3 cup sugar or 2⁄3 cup honey 1 tablespoon vanilla 1 teaspoon nutmeg 2 cups heavy cream (1 pint)

1 cup brandy (optional) or 1 cup dark rum (optional)

Directions: In a saucepan, mix blueberries and water. Boil gently for 15 minutes. Press mixture through a fine strainer. Pour into a bowl and chill. Beat eggs into blueberry puree until smooth. Beat in sugar, vanilla and nutmeg. Gradually beat in heavy cream and brandy. Chill until ready to serve.

Stir again before serving in punch cups.

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