The Lemon Blueberries and Apple Cobbler are a favorite of mine.
You can even make them for dinner tonight!
If you’ve ever had a Blueberry Cobbler you know that it’s a great breakfast or brunch treat.
I’ve also used these Lemon Blue Berry Cake to make some fabulous apple cinnamon rolls and a couple other recipes.
If you don’t have a Blue Berry Cobbler but want to make it, these recipes will work great.
Lemon Blue Berries Lemon Blue berries are a great source of vitamin C, vitamin K, vitamin B6, and iron.
They’re also high in soluble fiber, which helps to prevent constipation.
I like to freeze them for later use, but they’re also great for a quick lunch or snack.
I also make Lemon Berries Cake, Lemon Blue Cherries and Lemon Blue Cream Pie.
These are great breakfast, brunch, and dinner treats.
They also make great snacks, too!
Lemon Berry Cobbler Lemon Blue berry slices are perfect for the Blueberry Curd Cobbler, the Blueberries & Cakes Lemon Cake, and the Lemon Blue Cheese Curd.
This Lemon Blue Curd recipe also works great with other Blueberry Bites like Lemon Gingerbread and Lemon Butterfinger.
Make this Lemon Blue Butterfinger with Lemon Berried Berry Curd and lemon slices.
This Curd makes a fantastic dessert, too.
If I make it again, I’ll be adding a few more Blueberry slices to make a more traditional Blueberry Butterfinger, like this Lemon Butterfingers Lemon Baked Curd with Blueberries.
Blueberry Filling I used to make this Lemon Berrios Lemon Filling recipe for a great brunch treat at my house.
It’s very simple to make.
I just use lemon zest, lemon juice, water, and a little bit of flour.
This recipe makes about 8 servings, so it can be frozen or you can make it ahead and store it for later.
I make this recipe with 1 cup of flour and 1/2 cup of blueberries.
You’ll want to taste the batter to ensure it’s delicious and that it has a good consistency.
I freeze it in a small zip lock bag in the freezer for later cooking.
You could also make this filling ahead of time and freeze it for a meal.
This is the easiest Lemon Filler recipe to make!
You’ll need about 2 cups of flour to make the filling.
You want to mix the flour into a smooth batter with your hands.
You won’t be able to get the batter back into the dough unless you use a spatula.
When the batter is smooth, roll it out onto a piece of parchment paper or a Silpat.
Make sure the parchment paper is even and flat, otherwise it will separate.
Place the parchment on a baking sheet, and sprinkle the flour on top.
Bake for 30 minutes.
After 30 minutes, remove from the oven and let cool for a few minutes.
Meanwhile, mix the batter with the lemon zests and lemon juice in a food processor.
I use a Vitamix.
I typically add a little extra flour to the batter, if necessary, to keep it from sticking together.
When I’m making the filling, I add the lemon slices and flour mixture together.
You don’t need to add all of the flour, but I find that mixing it all together helps.
The lemon juice makes the filling a bit sweeter, and you won’t taste the sugar in it.
When you’re ready to serve the Blue Berrias Lemon Filled Lemon Butter Filling, slice up the Blue Berry slices and pour the filling over them.
Top with a lemon zester.
You will need to make these in advance and freeze them in a sealed container for up to 3 months.
This can also be made ahead of schedule and reheated in the microwave or oven.
Blueberries Blueberries are a delicious fruit to make at home, too, especially when they’re fresh and they’re bursting with flavor.
I love making Blueberry Lemon Bites at home and these Lemon Bite Lemon Bakes with Blueberry Cherries will make a great treat for any time of year.
These Blueberry Berry Cufflinks are a wonderful breakfast or snack for lunch or dinner!
I also love these Blueberry Cheesecake Bars with Lemon Buttercream.
These Cheesecakes have just the right amount of sweetness and creaminess.
I serve these with fresh strawberries and lemon zingos, and they are a perfect snack!
Blueberry Chiffon Cake This recipe is perfect for springtime or summertime, too…it’s just the perfect summer breakfast or lunch.
This Blueberry Cherry Chiffontail Cake recipe works well for summer or fall.
I bake mine in a 9×13 inch pan with parchment paper.
I do not have parchment paper on my counter so I put the paper on the counter to let the batter cool.
It will keep for up a few days in the refrigerator, but can