Zest Dessert Paste - Blueberry Blues

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Zest Dessert Paste - Blueberry Blues 1kg

Zest Dessert Paste - Blueberry Blues 1kg

Using natural ingredients with strawberry puree added, Zest Blueberry Blue's has a juicy, sweet & sour blueberry aroma.

  • Natural flavour compound to flavour any dessert
  • Natural colour used
  • Strawberry puree added
  • Bake stable

Recommeded dosage:

25g - 30g flavour : 1kg of total mixture of cream filing

10g -15g flavour : 1kg of dough/batter


Product net weight: 1 kg

Made in Singapore

BB pack size


Blueberry puree, water, natural flavours, glucose, humectants (E1520), stabilizer (E415), acidity regulator (E330), natural food colour.


Blueberry cheese cake recipe


Blueberry cheese filling 

  • 400g  Blueberries  
  • 25g    Sugar  
  • 5g      Lemon juice  
  • 50g    Almond slice 
  • 250g  Cream cheese
  • 200g  Sugar  
  • 100g  Whole eggs  
  • 1.5g   JAPS Vanilla extract
  • 20g    Zest Dessert Paste – Blueberry Blue’s
  • 50g    Sour cream
  • 20g   All purpose flour
  • 1g     Salt



  • 200g  Graham cracker 
  • 85g  Melted butter
  • 50g  Sugar
  • Directions


  • 80g  Blueberries








  • Preheat oven to 165 degree C.
  • Blend fresh blueberries & place in a pot over medium heat. Add sugar, lemon juice. Bring to  a boil, then reduce and simmer for 10 minutes stirring consistently. Let cool and store in chiller.
  • Crust: In a large bowl, mix the graham cracker crust, melted butter, sugar & almond slice. Spread evenly on the bottom and sides (1.5cm) of an oiled 8” spring-form pan. 
  • Blueberry cheese filling: Cream together cheese & sugar until smooth. Then add the eggs one at a time. Stir in JAPS Vanilla extract&Zest Dessert Paste – Blueberry Blue’s. Stir in the sour cream, AP flour and salt. Lastly fold in the blueberry puree from the chiller.
  • Pour the mixture over the crust and bake for 20 minutes. Or until center of the cheese cake jiggles slightly.
  • Allow to cool and place fresh blueberries on top of the cake for garnish just before serving.