The Freshman Cook: cream

If you are a blueberry lover, this is the week for you! I have joined in with some blogging friends to offer a fun and tasty week of blueberry recipes! There are so many lip smacking blueberry ideas to check out, that I think I need a trip to the market for more berries!

I am starting the week with a Blueberry Lemon Naan Bread Appetizer. It is definitely on the sweet side of appetizers, and I think it would make an excellent dessert also. I used a new favorite product I found, called Naan Dippers. They are little Naan Breads that are only 2-3 bites in size.

This recipe can be made in small pockets of time. The creamy topping and the chunky blueberry sauce can be made and refrigerated until it is time for your event.

Blueberry Lemon Naan Bread Appetizer
(makes 10-15 appetizers)
(printable recipe at end of page)

Creamy Topping
12 ounces Cream Cheese, softened
6 tablespoons Sour Cream, softened
2 tablespoon Sugar
1 teaspoon Vanilla

Blueberry Sauce
1/2 cup Sugar
1 teaspoon Lemon Zest
1 pint fresh Blueberries
1/2 teaspoon Cornstarch
1 teaspoon Water
1 tablespoon fresh Lemon Juice

Naan Bread Dippers
additional Lemon Zest and Blueberries for topping

Mix together the softened cream cheese and the sour cream. Add in the sugar and the vanilla. Refrigerate until ready to assemble the dish.

In a medium size pan, add the sugar and the lemon zest. Bring it to a boil, stirring until the sugar dissolves. You will want to do this on a medium low to medium heat. You want to be careful not to burn the sugar. (don't ask me how I know!!)

Add the blueberries and cook over medium heat, lightly crushing the berries as you are stirring. Do this for about 10 minutes. The berries should be soft be then. While you are waiting the ten or so minutes, add the corn starch and water together in a small bowl. Pour the cornstarch mixture into the sauce and cook until it has thickened just a bit and it is slightly shiny. You will feel it has thickened as you are stirring. Add the lemon juice, stir it into the mix and remove the pan from the heat. Let cool. If you are making ahead, refrigerate.

The naan breads are really too small for the toaster. If you have a toaster oven you might be able to toast them in there. I used the method of toasting in a dry fry pan. Heat the pan, but do not add anything else. Once it is warm, add the breads. Keep an eye on them, turning them whenever you think is best, depending on how toasted you want them. They take approximately 3 minutes per side. If you don't want the breads toasted, the appetizer will still taste fantastic. The toasting helps keep the breads stiff for eating.

Use a #3M size decorating tip and a decorating bag to squiggle the cream mix onto the toasted Naan bread. You could also spread it on with a knife.

I placed approximately a teaspoon of sauce in the middle of the cream. If you put too much, the blueberry mix will start to fall off.

Add a berry or two wherever you think it may need it on each of the breads. Add some lemon zest to make it look pretty. See how the blueberry sauce is following in the lines on the cream made from the #3M decorating tip. That is why I used that tip. I was looking for that effect.

I hope you will give this recipe a try. If you are a blueberry lover, I know you will love this Blueberry Lemon Naan Bread Appetizer! Let me know what you think and don't forget to keep reading to find many more blueberry recipes to enjoy!

Thank you to Family Around the Table and Christie from A Kitchen Hoor's Adventures for hosting #BlueberryWeek. More than 20 top notch bloggers are sharing a variety of blueberry recipes from breakfast to dessert. Follow #BlueberryWeek on social media so you don't miss one delicious recipe.

Blueberry Week Recipes
Breakfast

Blueberry Liege Waffles by A Kitchen Hoor's Adventures
Buttermilk Blueberry Buckwheat Pancakes by Palatable Pastime
Glazed Blueberry Donut Muffins by Sweet Beginnings

Drinks and Appetizers

Blueberry Basil Bourbon Smash by Cookaholic Wife
Blueberry Bubble Tea by Our Good Life
Blueberry Lemon Naan Bread Appetizer by The Freshman Cook
Blueberry Syrup with (Optional) Bourbon by Food Above Gold
Roasted Blueberry French Toast Crostini by Daily Dish Recipes

Sauces and Spreads

Blueberry Barbecue Sauce by Karen's Kitchen Stories
Saucy Honey & Balsamic Blueberry Jam by Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice
Blueberry Curd by Caroline's Cooking

Dinner

Blueberry Bison Chili by Savory Moments
Blueberry Romaine Salad by Jolene's Recipe Journal
Curry Burgers with Blueberry Chutney and Coconut-Lime Slaw by Culinary Adventures with Camilla
Grilled Chicken Salad with Blueberry Vinaigrette by A Day in the Life on the Farm

Dessert

5-Minute Blueberry Cheesecake Dip by Cheese Curd In Paradise

Blueberry Cardamom Crisp by Crumb Top Baking

Blueberry Cheesecake Ice Cream by Cooking For My Soul

Blueberry Cobbler by Family Around the Table

Blueberry Oatmeal Bars by Hezzi-D's Books and Cooks

Blueberry Peach Oatmeal Bars by The Beard and The Baker

Blueberry, Peach & Brie Slab Pie by The Spiffy Cookie

Vegan Blueberry Orange Layer Cake by The Baking Fairy

Thank you for stopping by today!

Blueberry Lemon Naan Bread Appetizer

Yield: 10-15

Author: The Freshman Cook

ingredients:

Creamy Topping

12 ounces Cream Cheese, softened
6 tablespoons Sour Cream, softened
2 tablespoon Sugar
1 teaspoon Vanilla

Blueberry Sauce

1/2 cup Sugar
1 teaspoon Lemon Zest
1 pint fresh Blueberries
1/2 teaspoon Cornstarch
1 teaspoon Water
1 tablespoon fresh Lemon Juice

Additional Items Needed

Naan Bread Dippers
additional Lemon Zest and Blueberries for topping

instructions:

How to cook Blueberry Lemon Naan Bread Appetizer

Mix together the softened cream cheese and the sour cream. Add in the sugar and the vanilla. Refrigerate until ready to assemble the dish.
In a medium size pan, add the sugar and the lemon zest. Bring it to a boil, stirring until the sugar dissolves. You will want to do this on a medium low to medium heat. You want to be careful not to burn the sugar.
Add the blueberries and cook over medium heat, lightly crushing the berries as you are stirring. Do this for about 10 minutes. The berries should be soft be then. While you are waiting the ten or so minutes, add the corn starch and water together in a small bowl. Pour the cornstarch mixture into the sauce and cook until it has thickened just a bit and it is slightly shiny. You will feel it has thickened as you are stirring. Add the lemon juice, stir it into the mix and remove the pan from the heat. Let cool. If you are making ahead, refrigerate.
The naan breads are really too small for the toaster. If you have a toaster oven you might be able to toast them in there. I used the method of toasting in a dry fry pan. Heat the pan, but do not add anything else. Once it is warm, add the breads. Keep an eye on them, turning them whenever you think is best, depending on how toasted you want them. They take approximately 3 minutes per side. If you don't want the breads toasted, the appetizer will still taste fantastic. The toasting helps keep the breads stiff for eating.
Use a #3M size decorating tip and a decorating bag to squiggle the cream mix onto the toasted Naan bread. You could also spread it on with a knife.
I placed approximately a teaspoon of sauce in the middle of the cream. If you put too much, the blueberry mix will start to fall off.
Add a berry or two wherever you think it may need it on each of the breads. Add some lemon zest to make it look pretty. See how the blueberry sauce is following in the lines on the cream made from the #3M decorating tip. That is why I used that tip. I was looking for that effect.

https://www.thefreshmancook.com/2019/07/blueberry-lemon-naan-bread-appetizer.html

blueberries, naan bread, cream cheese, fresh blueberries, lemon, blueberry sauce, appetizers, dessert

appetizer, dessert, starter, party food

Created using The Recipes Generator

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