Blueberry season is coming to the mountains. Our Asheville Bed and Breakfast Loves Penzey’s Blueberry Cream Cheese Squares . I made a valiant attempt at growing blueberries here at our inn and the growth part was successful….the harvest part…Not so much. It seems our bird population here made off with them before I could harvest them. We often choose to celebrate the arrival of the blueberry season by using the blueberries in cereal, yogurt-granola parfaits or pancakes but when I read this recipe I knew I would make this. Let me know if you do. It was a real hit.
Blueberry Cream Cheese Squares
Prepare 9″ X 13″ pan buttered lightly.
1/4 cup corn starch
1/2 cup sugar
1/2 cup water
3 cups fresh blueberries
1 package of graham cracker crumbs (about 4 cups of finely crushed graham crackers)
1 1/2 sticks unsalted butter, melted
2 8 oz. packages of cream cheese, softened
1 1/2 cups sugar
2 tsp. of pure vanilla extract
1- 9 oz. package of non-dairy whipped topping, thawed. One cannot use real whipped cream in this preparation. It will not hold up.
Combine the corn starch, sugar, water and blueberries in a med. saucepan. Cook over medium heat until you note thickening and is bubbling, stirring regularly. Cool. Combine the graham cracker crumbs and melted butter. Press half of the buttered crumbs in the bottom of your buttered 9X 13 pan.
Beat the cream cheese until softened. Combine in the sugar whipping until smooth. Add vanilla. You will need to combine the cream cheese and butter for long enough to actually mix the sugar avoiding the grainy feel. Gently fold in the whipped topping. Spread 1/2 of this mixture over the crumbs. Spread 1/2 of the blueberry filling over the cream cheese layer. Add another cheese layer followed by another blueberry layer in that order ending with the remaining crumbs.
Chill overnight. Serve to grateful recipients. Wait for it….Applause!
Patti and Gary Wiles Innkeepers At Cumberland Falls Bed and Breakfast Inn Your Asheville Bed and Breakfast