From Denny: What could better describe a trip to Heaven than fresh blueberries, sugar, real butter and a creamy whipped filling for this delectable cake? A simple recipe that is as easy to make as it is to eat!
We love pecans at our house so you might enjoy sprinkling a few more chopped pecans on top of the blueberries for more crunch. There is nothing like the flavor of a toasted pecan.
After you put this cake together it goes into the fridge for chilling time, about an hour. Make it before you start dinner and it should be properly cool by the time everyone finishes dinner. Try not to cheat and choose the dessert as the first course!
This recipe comes from local blueberry and organic farmers in Ethel, Louisiana: Cliff and Susan Miller. They raise 1,500 bushes on about 20 acres.
The farm is called Berry Sweet Orchards and every June and July when the berries come into season you can go out and pick your own. They grow several varieties: Super Sweets, Climaxes (what a funny name), Brightwells and Tifblues.
Of course, fresh from the farm always tastes better. Why? Turns out it takes a couple of days to inspect and pack, then ship, which can amount to a week of lost time to the quality of the berry and its freshness. So, if there is a farm like this near you be sure to get on their mailing list when the crop is ready for picking. Your taste buds will thank you! :)
Blueberry Yum Yum Cake
From: Cliff Muller, Berry Sweet Orchards in Ethel, Louisiana
Ingredients for Topping:
2 cups fresh blueberries
1 cup sugar
1/4 cup cornstarch
Directions: Preheat oven to 350 degrees. Combine the blueberries, sugar, and 1/4 cup of water in a saucepan and cook over low heat for 15 minutes. Next, combine 1/2 cup of water with the cornstarch and add to the blueberry mixture. Cook until thickened, then set aside.
Ingredients for Crust:
1 cup flour
1/2 cup softened butter
1 cup finely chopped pecans
Directions: Combine all crust ingredients and put in a 13” x 9” pan. Bake 10-20 minutes until light brown. Cool.
Ingredients for Filling:
One 8-oz. package cream cheese
1 cup powdered sugar
One 9-oz. container whipped topping
Directions: Beat cream cheese and powdered sugar. Add whipped topping and spread over the cooled crust. Top it off with the blueberry mixture and refrigerate.
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