Best Blueberry Pineapple Squares Recipes

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BLUEBERRY PIE BARS



Blueberry Pie Bars image

Provided by Trisha Yearwood

Categories     dessert

Time 2h

Yield 9 bars

Number Of Ingredients 15

Nonstick cooking spray, for pan
1/2 cup unsalted butter, chilled
3/4 cup sugar
1 1/2 cups all-purpose flour
1/2 teaspoon ground cinnamon
Pinch kosher salt
1 egg
1/2 heaping cup sour cream
1/3 cup sugar
2 tablespoons lemon juice
1 tablespoon all-purpose flour
4 teaspoons cornstarch
2 teaspoons vanilla extract
1/2 teaspoon ground cinnamon
2 cups blueberries

Steps:

  • Preheat the oven to 350 degrees F. Spray an 8-by-8-inch baking pan with cooking spray. Line the pan with parchment paper so that it hangs over on two sides. Spray the parchment.
  • For the crust: In the bowl of a food processor, combine the butter, sugar, flour, cinnamon and salt. Process until the mixture starts to come together and clump, 1 minute. Remove 3/4 cup and reserve; press the remaining crust mixture evenly into the prepared baking pan. Set aside.
  • For the filling: In a medium bowl, whisk together the egg, sour cream, sugar, lemon juice, flour, cornstarch, vanilla extract and cinnamon until smooth. Mix in 1 cup of the blueberries. Pour the filling mixture over the crust, shaking the pan gently to settle the custard and berries. Pour the remaining 1 cup blueberries over the top, spreading them evenly.
  • Take the reserved crust and sprinkle it over the top of the berries, squeezing the mixture in your hands to encourage large lumps.
  • Bake for 1 hour. Let cool. Remove the bars from the pan and cut into 9 pieces. Refrigerate until ready to serve.

PINEAPPLE BLUEBERRY DUMP CAKE



Pineapple Blueberry Dump Cake image

For the easiest homemade dessert, a dump cake is your best bet. Simply dump all the ingredients into a baking dish then bake. Boxed cake mix forms the batter so you don't even need to dirty a bowl. The canned pineapple and blueberry pie filling give the cake sweetness and moisture while fresh blueberries add bright pops of flavor. The pecans and almonds on top toast as the cake bakes, bringing some crunch and nuttiness to the dessert.

Provided by Food Network Kitchen

Categories     dessert

Time 55m

Yield 8 servings

Number Of Ingredients 7

One 21-ounce can blueberry pie filling
1 cup fresh blueberries
One 20-ounce can crushed pineapple
One 15.25-ounce box yellow cake mix
2 sticks (1 cup) unsalted butter, melted
1/2 cup chopped pecans
1/2 cup sliced almonds

Steps:

  • Preheat the oven to 350 degrees F.
  • Pour the blueberry pie filling into a 9-by-13-inch baking dish and spread evenly to cover the bottom. Top with the fresh blueberries. Pour the crushed pineapple and its juices over the blueberries and spread to coat. Top evenly with the cake mix. Drizzle the melted butter all over the cake mix, covering as much of the surface as possible. Sprinkle the pecans and almonds on top.
  • Bake until the topping is set and the fruit is bubbling, about 40 minutes. Let cool 10 minutes before serving.

ULTIMO'S NO-BAKE BLUEBERRY SQUARES



Ultimo's No-Bake Blueberry Squares image

This is an excellent no bake cheesecake dessert with blueberries. Easy to make, and looks beautiful when served.

Provided by U L T I M O B A K E R X

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 1h15m

Yield 16

Number Of Ingredients 10

1 ½ cups graham cracker crumbs
3 tablespoons white sugar
½ cup butter or margarine, melted
1 (8 ounce) package cream cheese, softened
1 cup white sugar
¼ teaspoon salt
2 teaspoons vanilla extract
½ teaspoon lemon juice
1 (8 ounce) tub frozen whipped topping, thawed
3 cups frozen blueberries

Steps:

  • In a medium bowl, stir together the graham cracker crumbs and 3 tablespoons of sugar. Mix in the melted butter. Sprinkle evenly into the bottom of a 9 inch square baking dish, and pack down into a solid crust.
  • In a large bowl, beat cream cheese with 1 cup of sugar until smooth. Stir in salt and lemon juice. Fold in the whipped topping until well blended, then fold in the frozen blueberries. Spoon over the crust in the baking dish, and spread evenly. Cover with plastic wrap and refrigerate for at least 1 hour before slicing into squares and serving.

Nutrition Facts : Calories 252.1 calories, Carbohydrate 28.2 g, Cholesterol 30.7 mg, Fat 15.2 g, Fiber 1 g, Protein 2 g, SaturatedFat 9.9 g, Sodium 170.2 mg, Sugar 23.1 g

BLUEBERRY-PINEAPPLE DUMP CAKE



Blueberry-Pineapple Dump Cake image

This blueberry-pineapple dump cake is very easy and very good. Serve warm with ice cream.

Provided by Lee Anna

Categories     Desserts     Fruit Dessert Recipes     Blueberry Dessert Recipes

Time 40m

Yield 12

Number Of Ingredients 6

1 (21 ounce) can blueberry pie filling
2 cups fresh blueberries
1 (20 ounce) can crushed pineapple with juice
1 (15.25 ounce) package yellow cake mix
1 cup chopped walnuts
½ cup margarine, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
  • Layer blueberry pie filling, blueberries, pineapple, cake mix, walnuts, and margarine in the prepared pan, in that order.
  • Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes.

Nutrition Facts : Calories 418.2 calories, Carbohydrate 62.1 g, Cholesterol 0.7 mg, Fat 18.3 g, Fiber 3.3 g, Protein 3.8 g, SaturatedFat 2.5 g, Sodium 330.9 mg, Sugar 43.6 g

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