12 Delicious Blueberry Cream Dessert Recipes

Looking for the perfect way to satisfy your sweet tooth with a burst of blueberry bliss? You’re in luck! Our roundup of 12 Delicious Blueberry Cream Dessert Recipes is here to dazzle your taste buds and inspire your next kitchen adventure. From creamy no-bake treats to decadent baked delights, these recipes are sure to become your new favorites. Let’s dive into the world of blueberry cream desserts that are as easy to make as they are irresistible!

Blueberry Cream Cheese Tart

Perfect for summer gatherings, this Blueberry Cream Cheese Tart combines creamy richness with the bright pop of fresh berries. It’s a showstopper that’s surprisingly simple to make.

Ingredients

• 1 1/2 cups all-purpose flour
• 1/2 cup unsalted butter, chilled and cubed
• 1/4 cup granulated sugar
• 1/4 tsp fine sea salt
• 8 oz cream cheese, softened
• 1/2 cup confectioners’ sugar
• 1 tsp pure vanilla extract
• 1 cup fresh blueberries
• 1 tbsp clarified butter, for brushing

Instructions

1. Preheat oven to 350°F. Lightly grease a 9-inch tart pan with clarified butter.
2. In a food processor, pulse flour, cubed butter, granulated sugar, and salt until mixture resembles coarse crumbs.
3. Press mixture firmly into the prepared tart pan, ensuring an even layer. Chill for 15 minutes.
4. Bake crust for 15 minutes, or until edges are lightly golden. Let cool completely.
5. In a mixing bowl, beat softened cream cheese, confectioners’ sugar, and vanilla extract until smooth and fluffy.
6. Spread cream cheese mixture evenly over the cooled crust.
7. Arrange blueberries atop the cream cheese layer, pressing lightly to adhere.
8. Refrigerate tart for at least 2 hours before serving to set the filling.

The tart offers a delightful contrast between the crisp crust and the velvety cream cheese, with blueberries adding a juicy burst. Serve chilled, garnished with a drizzle of honey or a sprinkle of lemon zest for an extra layer of flavor.

Blueberry Cream Pie

Every summer deserves a dessert that’s as effortless as it is impressive. Blueberry Cream Pie combines juicy berries with a silky filling for a no-fuss crowd-pleaser.

Ingredients

• 1 1/2 cups fresh blueberries, rinsed and dried
• 1 cup heavy cream, chilled
• 1/2 cup granulated sugar
• 1/4 cup cream cheese, softened
• 1 tsp pure vanilla extract
• 1 pre-made 9-inch pie crust, baked and cooled

Instructions

1. In a medium bowl, whip the heavy cream to stiff peaks using an electric mixer on high speed, about 3 minutes.
2. Gently fold in the granulated sugar, softened cream cheese, and vanilla extract until fully incorporated.
3. Spread the cream mixture evenly into the baked and cooled pie crust.
4. Arrange the fresh blueberries on top of the cream layer, pressing lightly to adhere.
5. Chill the pie in the refrigerator for at least 4 hours, or until the filling is set.

Makes for a dessert with a contrast of textures—creamy filling against the burst of blueberries. Serve chilled with a drizzle of honey for an extra touch of sweetness.

Blueberry Cream Parfait

Absolutely perfect for summer mornings, this Blueberry Cream Parfait layers fresh berries with rich, homemade cream for a refreshing treat.

Ingredients

• 1 cup fresh blueberries, rinsed and dried
• 1 cup heavy cream, chilled
• 2 tbsp granulated sugar
• 1 tsp pure vanilla extract
• 1/2 cup granola, for crunch

Instructions

1. In a chilled mixing bowl, combine heavy cream, granulated sugar, and vanilla extract.
2. Using an electric mixer, whip the mixture on high speed until stiff peaks form, about 3 minutes. Tip: Ensure the bowl and cream are cold for best results.
3. Layer the bottom of a parfait glass with a spoonful of whipped cream.
4. Add a layer of fresh blueberries on top of the cream.
5. Repeat the layers until the glass is full, finishing with a cream layer.
6. Sprinkle granola over the top for added texture. Tip: Toast the granola lightly for extra flavor.
7. Chill the parfait in the refrigerator for 30 minutes before serving to set. Tip: Serve with a mint leaf garnish for a pop of color.

Delightfully creamy with bursts of juicy blueberries, this parfait offers a satisfying contrast of textures. Try drizzling with honey for a sweeter touch.

Blueberry Cream Muffins

Make these Blueberry Cream Muffins for a delightful treat that combines juicy blueberries with a creamy, tender crumb. Perfect for breakfast or a snack, they’re easy to make and irresistibly delicious.

Ingredients

• 2 cups all-purpose flour, sifted
• 1 cup granulated sugar
• 1 tbsp baking powder
• 1/2 tsp fine sea salt
• 1 cup whole milk, room temperature
• 1/2 cup unsalted butter, melted and cooled
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 1/2 cups fresh blueberries, rinsed and dried
• 1/2 cup heavy cream

Instructions

1. Preheat oven to 375°F. Line a 12-cup muffin tin with paper liners.
2. In a large bowl, whisk together sifted flour, sugar, baking powder, and sea salt.
3. In another bowl, combine milk, melted butter, beaten eggs, and vanilla extract until smooth.
4. Gently fold the wet ingredients into the dry ingredients until just combined. Tip: Overmixing leads to tough muffins.
5. Toss blueberries with 1 tbsp of flour to prevent sinking, then fold into the batter.
6. Divide batter evenly among muffin cups, filling each 3/4 full. Tip: Use an ice cream scoop for uniform muffins.
7. Drizzle 1 tsp of heavy cream over each muffin before baking to create a tender top.
8. Bake for 20-25 minutes, or until a toothpick inserted comes out clean. Tip: Rotate the pan halfway for even baking.
9. Cool in the pan for 5 minutes, then transfer to a wire rack.

Just out of the oven, these muffins boast a moist interior with bursts of blueberry sweetness. Serve warm with a dollop of clotted cream for an extra indulgent experience.

Blueberry Cream Cake

Nothing beats the simplicity and elegance of a Blueberry Cream Cake, perfect for summer gatherings or a sweet end to any meal.

Ingredients

• 1 1/2 cups all-purpose flour, sifted
• 1/2 cup granulated sugar
• 1/4 cup unsalted butter, room temperature
• 2 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1/2 cup whole milk
• 1 1/2 tsp baking powder
• 1/4 tsp sea salt
• 1 cup fresh blueberries, washed and dried
• 1 cup heavy cream
• 2 tbsp powdered sugar

Instructions

1. Preheat oven to 350°F. Grease a 9-inch round cake pan with butter and lightly dust with flour.
2. In a large bowl, cream together butter and granulated sugar until light and fluffy, about 3 minutes.
3. Gradually add beaten eggs to the butter mixture, mixing well after each addition. Stir in vanilla extract.
4. Alternately add sifted flour and milk to the mixture, beginning and ending with flour. Mix until just combined.
5. Fold in blueberries gently to avoid crushing. Pour batter into prepared pan and smooth the top.
6. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes, then transfer to a wire rack.
7. While cake cools, whip heavy cream and powdered sugar to stiff peaks. Chill until ready to use.
8. Once cake is completely cool, spread whipped cream evenly over the top. Garnish with additional blueberries if desired.

Outstanding in its balance of flavors, this cake offers a moist crumb contrasted by the creamy topping and bursts of juicy blueberries. Serve chilled for a refreshing treat or at room temperature to highlight the cake’s tender texture.

Blueberry Cream Cheesecake

This Blueberry Cream Cheesecake combines tangy cream cheese with sweet blueberries for a decadent dessert.

Ingredients

• 1 1/2 cups graham cracker crumbs
• 1/4 cup clarified butter, melted
• 24 oz cream cheese, room temperature
• 1 cup granulated sugar
• 3 pasture-raised eggs, lightly beaten
• 1 tsp pure vanilla extract
• 1 cup sour cream
• 2 cups fresh blueberries
• 1 tbsp cornstarch
• 1/4 cup water

Instructions

1. Preheat oven to 325°F. Grease a 9-inch springform pan.
2. Mix graham cracker crumbs with melted clarified butter. Press firmly into the bottom of the pan.
3. Bake crust for 10 minutes. Cool on a wire rack.
4. Beat cream cheese and sugar until smooth. Tip: Scrape the bowl to ensure no lumps.
5. Add eggs one at a time, mixing well after each addition.
6. Stir in vanilla extract and sour cream until just combined.
7. Pour filling over crust. Tap pan to remove air bubbles.
8. Bake for 45 minutes. Center should be slightly wobbly.
9. Cool cheesecake in oven with door ajar for 1 hour. Tip: Prevents cracking.
10. Refrigerate for at least 4 hours, preferably overnight.
11. Combine blueberries, cornstarch, and water in a saucepan. Cook over medium heat until thickened, about 5 minutes. Tip: Stir constantly to avoid burning.
12. Spread blueberry topping over chilled cheesecake.

Rich and creamy with a burst of blueberry, this cheesecake is perfect served with a dollop of whipped cream. For an elegant touch, garnish with fresh mint leaves.

Blueberry Cream Ice Cream

Yieldingly creamy and bursting with fresh flavor, this Blueberry Cream Ice Cream is a summer delight. Perfect for those who appreciate a rich, fruity dessert without the fuss.

Ingredients

• 2 cups fresh blueberries, washed and dried
• 1 cup granulated sugar
• 1 cup heavy cream, chilled
• 1 cup whole milk, chilled
• 1 tsp pure vanilla extract
• 1/4 tsp fine sea salt

Instructions

1. In a medium saucepan over medium heat, combine blueberries and 1/2 cup sugar. Cook, stirring occasionally, until blueberries burst and mixture thickens slightly, about 10 minutes. Remove from heat and let cool to room temperature.
2. In a large bowl, whisk together heavy cream, whole milk, remaining 1/2 cup sugar, vanilla extract, and sea salt until sugar is completely dissolved.
3. Stir in cooled blueberry mixture until fully incorporated. For a smoother texture, blend with an immersion blender for 30 seconds.
4. Pour mixture into an ice cream maker and churn according to manufacturer’s instructions, about 25 minutes, until thick and creamy.
5. Transfer to a freezer-safe container and freeze for at least 4 hours, or until firm.

Absolutely luxurious, this ice cream boasts a velvety texture with vibrant blueberry swirls. Serve atop a warm biscuit or alongside a slice of lemon pound cake for an elevated dessert experience.

Blueberry Cream Popsicles

Delightfully refreshing, these Blueberry Cream Popsicles are a summer essential. They blend the tartness of blueberries with the smoothness of cream for a perfect balance.

Ingredients

• 2 cups fresh blueberries, washed
• 1 cup heavy cream
• 1/2 cup granulated sugar
• 1/4 cup water
• 1 tsp pure vanilla extract

Instructions

1. In a medium saucepan, combine blueberries, sugar, and water. Cook over medium heat until blueberries burst, about 5 minutes.
2. Remove from heat and stir in vanilla extract. Let cool for 10 minutes.
3. Blend the mixture until smooth, then strain through a fine-mesh sieve to remove skins.
4. In a separate bowl, whip heavy cream to soft peaks.
5. Gently fold the blueberry puree into the whipped cream until fully incorporated.
6. Pour the mixture into popsicle molds, leaving 1/4 inch at the top for expansion.
7. Insert sticks and freeze until solid, at least 6 hours or overnight.

Absolutely creamy with a vibrant blueberry swirl, these popsicles are a hit. Serve them on a stick or sliced into elegant discs for a party platter.

Blueberry Cream Smoothie

Easy to whip up, this Blueberry Cream Smoothie blends tart and sweet for a refreshing treat. Perfect for a quick breakfast or a post-workout recharge.

Ingredients

• 1 cup frozen wild blueberries
• 1/2 cup organic heavy cream
• 1 tbsp raw honey
• 1/2 tsp pure vanilla extract
• 1/4 cup filtered water
• 1/4 tsp ground cinnamon

Instructions

1. Combine 1 cup frozen wild blueberries, 1/2 cup organic heavy cream, 1 tbsp raw honey, 1/2 tsp pure vanilla extract, and 1/4 cup filtered water in a high-speed blender.
2. Blend on high for 45 seconds, or until the mixture is completely smooth and no berry chunks remain.
3. Add 1/4 tsp ground cinnamon to the blender. Pulse twice to incorporate the cinnamon evenly throughout the smoothie.
4. Pour the smoothie into a chilled glass immediately to maintain its cool, creamy texture.

Notably creamy with a hint of spice, this smoothie pairs wonderfully with a sprinkle of granola on top for added crunch. Serve it in a mason jar with a striped straw for a nostalgic touch.

Blueberry Cream Pancakes

Just when you thought pancakes couldn’t get any better, these Blueberry Cream Pancakes come along. Perfectly fluffy with bursts of fresh blueberries and a creamy texture that’s irresistible.

Ingredients

• 1 cup all-purpose flour, sifted
• 2 tbsp granulated sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp fine sea salt
• 3/4 cup buttermilk, room temperature
• 1/4 cup heavy cream
• 1 large pasture-raised egg, lightly beaten
• 2 tbsp clarified butter, melted
• 1 cup fresh blueberries, rinsed and dried

Instructions

1. In a large mixing bowl, whisk together the sifted flour, granulated sugar, baking powder, baking soda, and fine sea salt until well combined.
2. In a separate bowl, mix the buttermilk, heavy cream, lightly beaten egg, and melted clarified butter until smooth.
3. Gently fold the wet ingredients into the dry ingredients until just combined; avoid overmixing to ensure fluffy pancakes.
4. Heat a non-stick skillet over medium heat (350°F) and lightly grease with clarified butter.
5. Pour 1/4 cup of batter onto the skillet for each pancake. Immediately sprinkle 6-8 blueberries onto each pancake.
6. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes, then flip carefully.
7. Cook the other side until golden brown, about 1-2 minutes more. Adjust heat as needed to prevent burning.
8. Repeat with remaining batter, greasing the skillet as needed between batches.

These pancakes boast a tender crumb and creamy interior, with the blueberries adding a juicy pop. Try drizzling with lavender-infused honey for an aromatic twist.

Blueberry Cream Crepes

Vibrant blueberries meet creamy indulgence in these delicate crepes, perfect for a luxurious breakfast or dessert.

Ingredients

• 1 cup all-purpose flour, sifted
• 1 1/2 cups whole milk
• 2 pasture-raised eggs, lightly beaten
• 2 tbsp clarified butter, melted
• 1/4 tsp fine sea salt
• 1 tbsp granulated sugar
• 1 cup fresh blueberries
• 1/2 cup heavy cream
• 1 tbsp powdered sugar
• 1 tsp pure vanilla extract

Instructions

1. In a large mixing bowl, whisk together sifted flour, milk, eggs, 1 tbsp clarified butter, sea salt, and granulated sugar until smooth. Let batter rest for 30 minutes at room temperature.
2. Heat a 10-inch non-stick skillet over medium heat. Brush with remaining clarified butter.
3. Pour 1/4 cup batter into the skillet, swirling to coat the bottom evenly. Cook for 2 minutes until edges lift easily.
4. Flip crepe with a spatula. Cook for 1 minute until lightly golden. Transfer to a plate. Repeat with remaining batter.
5. In a medium bowl, whip heavy cream, powdered sugar, and vanilla extract to stiff peaks.
6. Spread 2 tbsp whipped cream over each crepe. Top with fresh blueberries.
7. Fold crepes into quarters. Dust with additional powdered sugar before serving.

Golden edges contrast with the soft, creamy interior, while blueberries add a burst of freshness. Serve with a drizzle of honey for an extra touch of sweetness.

Blueberry Cream Danish

Tantalizingly tender and bursting with juicy blueberries, this Blueberry Cream Danish is a perfect blend of sweet and tangy. The flaky pastry encases a creamy filling, making it an irresistible breakfast or dessert option.

Ingredients

– 1 sheet puff pastry, thawed
– 1 cup fresh blueberries
– 4 oz cream cheese, softened
– 1/4 cup granulated sugar
– 1 tsp vanilla extract
– 1 pasture-raised egg, lightly beaten
– 1 tbsp clarified butter, melted
– 1 tbsp turbinado sugar, for sprinkling

Instructions

1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
2. Roll out puff pastry on a lightly floured surface to a 10×10 inch square. Cut into 4 equal squares.
3. In a bowl, mix cream cheese, granulated sugar, and vanilla extract until smooth.
4. Spoon 2 tbsp of cream cheese mixture onto the center of each pastry square. Top with 1/4 cup blueberries.
5. Fold corners of each square towards the center, slightly overlapping, to form a danish. Press gently to seal.
6. Brush pastries with beaten egg. Drizzle with melted clarified butter and sprinkle with turbinado sugar.
7. Bake for 18-20 minutes, until golden brown and puffed.
8. Let cool on the baking sheet for 5 minutes before serving.
Flaky layers give way to a creamy, berry-filled center, offering a delightful contrast in textures. Serve warm with a dusting of powdered sugar or a dollop of whipped cream for an extra indulgent treat.

Conclusion

You’ve just discovered a treasure trove of blueberry bliss with these 12 Delicious Blueberry Cream Dessert Recipes! Whether you’re craving something light and fluffy or rich and decadent, there’s a recipe here to satisfy your sweet tooth. We’d love to hear which one becomes your favorite—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the love on Pinterest!