Mini Blueberry Pie Cookie Cups

Blueberry Pie Cookie Cups | Revamperate Blueberry Pie Cookie Cups | RevamperateI’m not sure why summer makes me think of pie. Fall also makes me think of pie. Maybe I just like pie?

Since it might as well be summer here in SoCal, I decided to share what I think is a summery recipe for mini blueberry pie cookie cups! Cookie cups are a fun thing to try if you’ve never made them before, and they’re like an escape from traditional cookies that offer so many more opportunities for parings. My caramel apple cookie cups are still one of my favorite recipes, but you can use cookie cups as a base to fill with so many things. In this case, pie! 

I used a sugar cookie cup base (exactly like your usual cookie recipe!) and filled each one with homemade blueberry filling and then topped with a small dollop of homemade whipped cream. If you want to simplify the recipe, you can absolutely swap the filling and whipped cream for store bought. Cookie cups are a great individual dessert perfect for parties, and they’re actually quite simple. If you can make cookies, you can make cookie cups!

Blueberry Pie Cookie Cups | RevamperateFor the sugar cookie cups:

  • 1/2 cup butter, room temperature
  • 1/2 cup granulated sugar 
  • 1 egg
  • 1/2 tsp vanilla extract 
  • 1 1/2 cups flour 
  • 1/2 tsp baking soda
  • 1 tsp corn starch 
  • Pinch of salt

To make the cookie cups, preheat the oven to 350 degrees and grease a mini muffin pan with cooking spray.

In the bowl of your mixer fitted with a paddle attachment, cream the butter and sugar together. Then add the egg and vanilla and mix to combine. Scrape the bowl and mix in the dry ingredients on low speed until just combined. Use a spoon or cookie scoop or scoop out small balls of dough and place in each mini cavity, pressing each piece in lightly with your fingers. The dough should touch the sides but not be impacted. Each cavity should be about 3/4 full. 

Bake for about 8 minutes until the edges are very lightly brown. Remove from the oven and immediately press a teaspoon or tablespoon into each piece of dough. This will give it the cup look. Look cool in the pan. 

Blueberry Pie Cookie Cups | RevamperateFor the blueberry filling:

  • 1 cup blueberries (fresh or frozen)
  • 1/2 tsp lemon juice
  • 3 tbsp granulated sugar 
  • 1 tsp corn starch

In a small saucepan on the stove, combine the blueberries, sugar and lemon juice. On low heat, let the blueberries break down and form a syrup, stirring occasionally with a spoon or spatula. Once it’s formed a light syrup and the blueberries remain whole but soft (about 5 minutes), add the corn starch and mix to combine. The corn starch acts as a thickening agent. Set aside or move to the fridge to cool completely. 

For the whipped cream:

  • 1 cup heavy whipping cream
  • 1 cup powdered sugar 

To make the whipped cream, whip the heavy cream on high speed with a whisk attachment for several minutes, adding powdered sugar a little at a time until peaks form. 

To assemble the cookie cups, carefully remove the cookie cups from the pan, add a spoonful of cooled blueberry filling and top with a dollop of whipped cream. You can store these for about two days once assembled, but note that the blueberry filling will eat away at the cookies the longer they sit, so I recommend that you assemble them right before serving. You can store the individual parts of the recipe for several days without any problems. 

So, do they taste like summer? Enjoy!

No-Bake Blueberry Cheesecake Parfaits

No-Bake Blueberry Cheesecake Parfaits | Revamperate No-Bake Blueberry Cheesecake Parfaits | RevamperateAs it gets hotter and hotter and summer approaches, I’ll be switching to no-bake desserts so that I don’t overheat in my little apartment. As it is, I’ve been using the oven way too much considering how warm it is. But really, I can’t NOT bake. 

Nonetheless, I find ways around the oven most of the summer, and here’s one delicious no-bake recipe I shared on RecipeChatter recently! Head over to their site to make these super simple no-bake blueberry cheesecake parfaits

Not only are they no-bake, they’re a great personal dessert for cookouts and dinner parties so you don’t have to fuss with cutting up cake or pie or even scooping ice cream. Plus, you can adapt the recipe with other types of fruit!

For more no-bake recipe ideas, check out a few others I’ve made:

Visit RecipeChatter for the complete recipe and stay tuned here for more no-bake recipes as I start to MELT here in SoCal!

4th of July | Patriotic Berry Pound Cake Push Pops

4th of July: Patriotic Berry Pound Cake Push Pops | Revamperate 4th of July: Patriotic Berry Pound Cake Push Pops | Revamperate
With 4th of July around the corner, I’m getting really excited! I’m headed back to San Diego for a family reunion with people I don’t see very often. Plus, there will be a pool and BBQ, which is really all I want for 4th of July. Oh, and hopefully fireworks. 

Anyway…what do you bring to a 4th of July BBQ? Dessert! At least that’s what I bring because, let’s face it, that’s pretty much all I can make. These cute and delicious patriotic berry pound cake push pops are a great individual treat so you don’t have to worry about trash or cutting anything up. These push pop containers are pretty easy to find these days.

Plus, I made these the easy way with premade angel food pound cake and made the whipped cream from scratch. With some cut up strawberries and blueberries, these are quick and easy to whip up. 

4th of July: Patriotic Berry Pound Cake Push Pops | Revamperate 4th of July: Patriotic Berry Pound Cake Push Pops | Revamperate
Ingredients: 

  • One loaf of pound cake (I purchased mine premade)
  • Blueberries
  • Strawberries (or raspberries)
  • 1 cup heavy whipping cream
  • 1/2 cup sugar 
  • Push pop containers 

Lay out 1/2-inch slices of pound cake (I used angel food cake), and use the open end of the push pop to cut out circles in the cake. Place one piece on the bottom. 

4th of July: Patriotic Berry Pound Cake Push Pops | Revamperate
Make the whipped cream by whipping the heavy cream on high while gradually adding the sugar until peaks form in the cream. Layer the whipped cream after the cake, and top with blueberries and sliced up strawberries. Then add another thin piece of cake, with a layer of whipped cream and top it off with additional berries.

To eat cake push pops, you just use the bottom stick to push up the cake, whipped cream and berries in order to eat them. Click the tops onto the push pops and serve on a tray for a great but light treat your guests with love. This way the cake is self-serve and the perfect size. Just remember to let everyone know not to throw away the plastic containers! Enjoy! 

Lemon Blueberry Muffins with Streusel Topping

Lemon Blueberry Muffins with Streusal Topping | Revamperate Lemon Blueberry Muffins with Streusal Topping | Revamperate
Goooood morning! Have I told you that breakfast is my favorite meal? Even when I don’t have cake for breakfast, it’s still my favorite meal. Give me eggs, french toast, waffles, donuts and muffins for the rest of my life, and I’ll have no regrets. Today I’m sharing my favorite kind of muffin – lemon blueberry muffins with streusel topping. You can’t go wrong with lemon and blueberries!

This recipes makes a small batch of muffins, so you’ll want to double it for more muffins. I always try to make things in small batches because Andrew and I will never eat it all by ourselves, which is why I tend to bring all of the food I make to work. Not with these muffins! We finished off these babies all by ourselves in one day…oops. No shame. They were delicious with my morning coffee and Saturday morning TV.

Streusel topping ingredients:

  • 2 tbs butter, melted and cooled
  • 4 tbs flour
  • 4 tbs sugar

Start by preparing the streusel topping. In a small bowl, whisk together the melted butter, flour and sugar until crumbly.

Lemon Blueberry Muffins with Streusal Topping | Revamperate

Muffin ingredients (makes 6-8 muffins):

  • 1/2 cup blueberries
  • 1 1/4 cup flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 4 tbs butter, soft
  • 1/2 cup sugar
  • 1 egg
  • 1 tsp vanilla
  • 1/4 cup milk
  • 2 tbs lemon juice
  • 1 tbs lemon zest

In one bowl, whisk together the flour, baking soda, and salt and set aside.

With a whisk attachment, mix together the softened butter and sugar in a separate bowl until creamy. Add in the milk, vanilla, egg, lemon juice and lemon zest and continue to whisk until smooth. Fold in the dry ingredients and stir with the spatula or spoon until a small amount of white is still showing. Lastly, stir in the washed blueberries.

Lemon Blueberry Muffins with Streusal Topping | Revamperate
Fill muffin cups 3/4 full and sprinkle the streusel topping on top. Bake on 350 degrees for 20-24 minutes until an inserted toothpick comes out clean. Let them cool for several minutes before removing from the muffin tin.

Serve with coffee or a glass of milk and enjoy! Whether you’re eating them for breakfast, lunch or maybe a midday snack, they’re the perfect lemony treat without being overpowering.