Zesty and Sweet: Explore These 6 Easy Lemon Blueberry Recipes for Spring

• Preheat the oven to 375 Fahrenheit
• Grease a 1 lb Loaf Pan and line the bottom with parchment paper
• Add all dry ingredients to a large bowl and whisk together
• Set aside 1/2 Cup of blueberries and add all other wet ingredients to a separate bowl and whisk vigorously
• Add all other wet ingredients to the dry, folding them in with a spatula until fully incorporated without overmixing
• Pour the batter into the loaf pan and sprinkle the top with the blueberries you set aside. Bake in preheated oven for 45-55 minutes
• Check doneness with a toothpick. If the toothpick comes out clean it is fully cooked. Let cool for 30 minutes

The Glaze

• In a medium-sized bowl, add 3/4 Cup of powdered sugar
• Add 1 tablespoon of fresh lemon juice to the bowl and whisk. Continue adding lemon juice until you reach a pourable consistency
• Once the loaf is fully cooled, add the glaze

Making The Crust

• Line your cheesecake pan, or round cake pan, with parchment paper and set aside.
• Add dates, walnuts, vegan cookies and salt to a food processor and process until it forms a sticky ball. Do not over process
• Press into the bottom of the cake pan and set in the fridge

Making The Filling

• Using your food processor or blender again, add all the ingredients listed for the cheesecake filling until completely smooth
• Pour it into your cake pan over your crust, and spread it out evenly. Set aside
• Set the cheesecake into the fridge to cool for 12 hours or overnight

Making The Compote

• Combine 1/2 cup of blueberries and the other compote ingredients in a saucepan. Cook on medium heat for 10 minutes, then add the remaining blueberries. Cook for another 8 minutes stirring continuously, then set aside to cool for a minute.
• Pour the compote onto your cheesecake. Alternatively, you can cut slices and then pour the compote onto each slice once it's plated.
• Enjoy your cheesecake!

• Add Blueberries, hot water, sweetener and lemon zest to a blender. blend well
• Add 1 Cup of cold water and continue blending
• Strain the mixture through a fine mesh sieve or thin cloth (cheesecloth, cotton muslin etc)
• Pour into a pitcher and add the remaining cold water and lemon juice
• Stir and taste. Add more sweetener/lemon juice or water if it isn't to your taste.
• Add ice to your pitcher and your blueberry lemonade is finished!

Making the Crust

• Preheat oven to 350 f
• Line an 8×8 baking dish with parchment paper
• Melt the butter
• Add melted butter, almond flour, and sweetener in a bowl and mix
• Press down into your lined pan to create a crust and bake for 7 minutes

Making the Blueberry Layer

• Add blueberries, water and sweetener to a saucepan and simmer until thick (10-15 minutes) then set aside to cool

Making the Lemon Layer

• Using a hand mixer or stand mixer, mix egg yolk, cream cheese, sweetener, lemon juice, zest and vanilla until smooth
• Once the crust is fully cooled, pour the lemon mixture onto the crust
• Pour the blueberry mixture onto the lemon mixture evenly

Making the Top Layer

• Add all ingredients listed under crumble topping to a blender or food processor
• Mix until it creates a crumb like texture
• Add to the top evenly and bake your lemon blueberry bars for 18-20 minutes
• Once completely cooled, cut into 12 squares and serve

Making the lemon custard

• Add lemon zest, cornstarch, and sugar to a medium-sized pot on the stove and whisk to combine. Then add the egg yolks, milk and cream
• Cook over medium-high heat while whisking for about 15 minutes or until the custard is thick and boiling. Once boiling, continue to whisk for 1 more minute then pour the custard into a bowl to cool in the fridge for 1 hour.

Making the crepes

• Whisk together flour, sugar, lemon zest, and salt in a large bowl
• In a separate bowl, whisk together the egg, water, and 1 tbsp of melted butter
• Gradually add the wet mixture to the dry and stir until smooth
• Heat a large skillet over medium-high heat, and add the rest of the melted butter to coat the pan.
• Once the pan is hot add about 3 tbsp of crepe batter. Tilt the pan in a slow circle to coat the pan with a small layer of crepe batter
• Cook for 1-2 minutes then carefully flip to cook the other side for another minute or so until it looks cooked
• Repeat until all of the crepe batter is gone

Blueberry compote

• In a separate skillet add half of the blueberries, along with the rest of the compote ingredients, and cook over medium heat for 10 minutes.
• Add the remainder of the blueberries and continue to cook for another 8 minutes stirring continuously.
• Take it off the heat and let it cool for a few minutes

Assemble your crepes

• Add a spoonful of custard to a plate and smear it outward using the back of the spoon
• Lay a crepe out flat (on a cutting board, counter or plate), and add a thick line of compote down the middle
• You can choose to either fold or roll your crepes
• Stack 2 crepes onto your smeared custard, sprinkle with icing sugar
• Enjoy!

• Preheat oven to 425 f
• Add the coarse sugar and lemon zest to a ziplock bag and rub together to infuse. set aside
• Line a jumbo muffin pan with jumbo muffins liners (or grease the pan)
• In a large bowl, whisk together all dry ingredients
• In a separate bowl, add in the eggs, butter and oil and whisk
• Tene add the sugar and continue whisking
• Next add yogurt, milk and vanilla and whisk some more
• Then add the wet ingredients to the dry mixture and fold in until completely combines, do not overmix
• Using a large spoon add the batter into the muffin cups, filling just to the top
• Sprinkle the tops generously with coarse lemon sugar
• Bake at 425 for 5 minutes
• Then turn the heat down to 350 and bake for another 25-30 or until the muffins pass the toothpick test
• Cool for 10 minutes and then serve and enjoy