THE BEST BLUEBERRY SURPRISE
This delectable dessert features a crispy pecan shortbread crust with a luscious and cheesecake-like filling, finished off with a delightful blueberry topping. Make this dish for your next get-together and your guests will be thrilled that you did.
This is the next recipe in my series “Cookbook Chronicles” Church cookbook edition and it certainly did not disappoint.
I found myself looking for any leftovers the next day only to find an empty container thanks to my husband.
The bottom layer of this dessert has the texture of a crunchy pecan shortbread cookie and could quite possibly be my favorite part. It reminds me a lot of the chocolate delight dessert but without the chocolate.
This delicious recipe comes from this Clearview United Methodist Church Cookbook. It’s quickly becoming a favorite cookbook of mine. HERE is another amazing Recipe I shared from it recently.
The Delicious whipped filling reminds me of a fluffy cheesecake and is easy to mix together. I am working on trying to find a healthier alternative to cool whip that is homemade and stable enough for this recipe and many others I make.
After making this recipe and others that require cornstarch, I have found a brand that is organic and have purchased it HERE to use when in my baking and cooking.
The Blueberry Topping is very easy to make and can be ready in ten minutes. Just make sure to have the heat high enough so that it slowly boils and thickens. *If you are pressed for time, then you could use canned blueberry pie filling.
The topping can be thrown together in a stand mixer like THIS ONE or you can use a hand mixer like this to blend everything together until crumbly. I use my KitchenAid mixer for most all my mixing and baking. I have had it for over 14 years, and it is still going strong.
I found that with this dessert, the longer you refrigerate it the better it will be and cutting it into squares to make it easier to serve.
BELOW IS MY ADAPTED RECIPE:
BLUEBERRY SURPRISE
This delectable dessert features a crispy pecan shortbread crust with a luscious and creamy filling, finished off with a delightful blueberry topping. Make this dish for your next get-together and your guests will be thrilled that you did
Ingredients
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup packed brown sugar
- 1 1/2 sticks salted butter softened
- 1 1/2 cups chopped pecans
- 1 1/2 cups sugar
- 1- 8 ounce cream cheese, softened
- 1- 16 ounce container of whipped topping
- 3 cups of fresh or frozen blueberries
- 3 tablespoons cornstarch
Instructions
Preheat oven to 350 degrees.
1. Mix together, flour, baking powder, salt and brown sugar. Add in butter and pecans and mix until crumbly.
Pour into greased 9 x 13 pan and bake for 19 to 20 minutes or until brown. Remove and cool completely.
2. In a saucepan over medium high heat, combine blueberries, cornstarch and one cup of sugar. Allow mixture to come to a boil and thicken. Remove from heat and allow to cool completely.
3. In a bowl, beat softened cream cheese and 1/2 cup of sugar. Using a spatula fold in whipped topping.
4. Spread cream cheese mixture on top of cooled crust then top with cooled blueberry mixture. Refrigerate for at least three hours. Cut and serve cold.
Notes
* In a pinch you can use canned blueberry topping.
* To speed up the cooling process place crust and topping into refrigerator.
* To bring butter to room temperature, place sticks of butter in the microwave in ten second intervals, flipping between each heating.
Here is a how-to video for all my visual learners:
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