Because we have our own blueberry bushes I'm always looking for ways to use them. This is my favorite blueberry dessert recipe (if you don't count popping them right into my mouth when I'm picking them).
Source: Betty Bright
Ingredients
- 2 cups fresh blueberries
- 2 cups sugar, divided
- 1/4 cup water
- 1/4 cup cornstarch
- 3 Tbs water
- 1 cup all-purpose flour
- 1/2 cup margarine, softened
- 1 cup pecans, finely chopped
- 8 oz cream cheese
- 9 oz Cool Whip
Directions
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Combine blueberries, 1 cup sugar, and 1/4 cup water in a saucepan. Cook on low about 15 minutes or until berries are soft.
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Combine cornstarch and 3 Tbs water in a small bowl and mix well. Add to blueberry mix. Cook, stirring constantly until thick. Set aside to cool.
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Combine flour, margarine, and pecans. Using wax paper, press into 9” x 13” pan. Bake for 20 minutes at 350 degrees. Cool.
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Combine cream cheese and 1 cup sugar. Beat until smooth. Fold in whipped topping. Spread over cooled crust.
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Pour blueberry mixture oven top. Refrigerate.
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