I’m sorry for the delay in posting recipes these past few weeks. I had the pleasure of “crystals” in my right ear being misplaced. Unfortunately, I tripped over a rug in the floor as I was hurriedly doing some housekeeping and the next morning after the fall, the room was spinning like crazy! After several days of not recovering, I saw the doctor and found out my condition. I did not know I had crystals! It took several weeks to get better after some physical therapy. Then a couple weeks after that, I had the pleasure of another Covid attack! So now I’m on the mend! Needless to say, I needed a much deserved break. My husband and I escaped to the Satilla River and had a great day fishing and relaxing. We even left with a hefty catch!
May is the month when blueberries are in harvest in South Georgia and I thought it would be a good idea to post a recipe that included one of my favorite fruits. I have a sweet friend in Homerville that is kind enough to let me go pick all I want but with this rainy weather we’ve had lately, I’ve not been able to go yet but it’s my intention to before the end of this week. This recipe is what I call a “Blueberry Delight.” I have always used canned blueberry pie filling but you can make your own fresh topping, if you desire. Hope you enjoy this refreshing dessert!
Blueberry Delight
Crust:
1 ½ cups all-purpose flour
½ cup chopped pecans
1 stick margarine, softened
Mix together with fork until crumbly. Place in 9 x 12 glass dish and
bake at 375 degrees for 15 minutes or till browned. Let cool
completely.
Topping:
1 (8 oz.) cream cheese, softened
1 (8 oz.) sour cream
1 cup powdered sugar
1 small carton Cool Whip
Mix together and spread on top of cooled crust.
1 can blueberry pie filling or fresh blueberry topping (recipe below)
Spread blueberry filling on top. Keep refrigerated.
Fresh Blueberry Topping
3 ½ cups fresh blueberries, divided
¼ cup granulated sugar
⅛ cup brown sugar
1 ½ tablespoons cornstarch
1 ½ tablespoons water
¾ teaspoon lemon zest (optional)
In a large saucepan over medium-high heat, add 2 cups of blueberries, sugar and brown sugar. Mix until sugar is dissolved. In a small bowl, whisk together the cornstarch and water until the cornstarch is dissolved. Pour the cornstarch mixture into the blueberries and stir until thickened. Add the lemon zest. Stir to combine. Remove from heat and fold in the remaining blueberries. Pour the blueberry mixture into a separate bowl. Chill completely before topping cream cheese mixture.