If you are reading this post, that means I survived the wedding! I can’t wait to tell you guys about it, after I am done sleeping. Except that oh wait, I am heading to Minnesota on Thursday for my cousin’s wedding. It has been about eight years since the family was all together last. A few of my cousins have children now that I haven’t met so I am very excited to see everyone. Back to back weddings, only this time I just get to eat the desserts instead of making them!
With the 4th of July approaching (I can’t even believe it), I have been on the hunt for easy to prepare recipes that are on the lighter side. The blueberry pie parfaits are layered with crushed piecrust, lemon infused blueberry cream cheese and fresh blueberries.
I love a good blueberry pie, but I wasn’t looking to spend half a day trying to make one. Instead, I baked just the crust by cutting them into small circles and letting them cool. While the piecrust was cooling, I made a blueberry cream cheese with a lemon zest. The layer of fresh blueberries in the parfaits is a great compliment to the cream cheese. You can make your own piecrust, but since this post is about being easy, go ahead and buy a prepared piecrust.
1 Box prepared piecrust
To cut out the pie circles, I used a wine glass that I turned upside down. I baked these at 350° for 10-12 minutes until they were a light golden brown. If you are going to use a self-prepared piecrust, I would suggest rolling the pie crust out to be about ¼” thick.
Blueberry Cream Cheese
1 Package cream cheese (8 oz) at room temperature
½ C Unsalted butter, softened
3 C Powdered sugar
½ tsp Pure vanilla extract
4 oz Blueberries, washed and rinsed
Zest from half of a lemon
Additional whole blueberries for parfait
- Use a food processor to pulse the blueberries until they are pureed. Set aside.
- Cream together the cream cheese and unsalted butter in a mixer and beat on medium speed until smooth.
- Slowly add powered sugar one cup at a time while continuing to beat on medium speed.
- Reduce the mixer speed to low and add vanilla extract, blueberry puree and lemon zest. Beat until combined.
I put my cream cheese frosting in the refrigerator for an hour or two to help it set and become a little more solid. This is not a cream cheese frosting that would work well for piping.
To assemble the jars, crush the piecrust circles with your fingers. Alternate piecrust with cream cheese and top with blueberries. I think these are best served cold and should definitely be kept refrigerated because of the cream cheese frosting.
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