21 August 2015

Summer Food: Blueberry Yum Yum Cake Says It All

From Denny:  This sheet pan cake of creamy goodness only requires two cups of fresh blueberries.  First you make a simple syrup of water and sugar, add cornstarch to thicken, then add the blueberries.  Set the blueberry topping aside to cool while you create the crust.

The crust is a yummy combination of finely chopped pecans, butter and flour that you pat into the sheet pan and bake for about 10 to 20 minutes to make your tasty crust.  Set aside to cool.

To make your filling you combine the cream cheese and powdered sugar together and when that is well combined you add in the whipped topping, pouring it into the cooled crust.

After the blueberry topping has cooled then pour over the cream cheese-powdered sugar-whipping topping mixture.  Now set the sheet pan of blueberry goodness into the fridge to chill well.  Serve to screams of total delight!

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Blueberry Yum Yum Cake

Makes:  9-inch-by-13-inch cake

From:  Cliff Muller, Berry Sweet Orchards in Ethel, Louisiana.  Check out my 2011 post where I featured this recipe previously to read up on this blueberry grower.


2 cups fresh blueberries
1 cup granulated sugar
1/2 cup water, divided
1/4 cup cornstarch
1 cup flour
1/2 cup margarine or butter
1 cup finely chopped pecans
1 (8-oz.) pkg. cream cheese
1 cup powdered sugar
1 (9-oz.) container whipped topping


1. Preheat oven to 350 F.

2. Combine blueberries, 1 cup sugar and 1/4 cup water in a saucepan and cook over low heat for 15 minutes. Combine remaining water and cornstarch, add to blueberries and cook until thickened. Set aside.

3. Combine flour, margarine (or butter) and pecans. Pat mixture into a 9-inch x 13-inch pan and bake 10 to 20 minutes, or until light brown. Cool.

4. Beat cream cheese and powdered sugar together, then add whipped topping and pour over cooled crust. Pour blueberry mixture over cream cheese layer and refrigerate.

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