As Summer approaches I'm reminded of picking Blueberries as a child growing up in Michigan. I remember visiting my Uncle's Log Cabin on Higgins Lake, in the summer, eating fresh Blueberries in a bowl of milk for breakfast.
Here are two great recipes with Blueberries.
At the end of this recipe, I added a list of other canned Pie Filling flavors that would be great in this recipe.
Blueberry Cheesecake in a Jar:
This recipe is adapted from Chin Deep.
Here's what you'll need:
6 Half Pint Canning Jars with lids.
Graham Cracker Crust:
1 C Graham Cracker Crumbs
3 TBS Brown Sugar
1/4 tsp Cinnamon
1/4 tsp Salt
1/4 C (4TBS) Butter, melted
Combine all ingredients in a small bowl, mix well and press 3 TBS into the bottom of each jar.
1 - 8oz. package of Cream Cheese, room temperature.
1/2 C Granulated Sugar
1/2 C Sour Cream
2 TBS Lemon Juice
2 tsp Vanilla
1 tsp Lemon
Mix together in a Stand Mixer with a Whisk attachment.
Whip until smooth and creamy.
Divide equally among the jars.
1 - 20 oz. can of Blueberry Pie Filling
1/2 tsp Almond Extract
Mix well and divide among the jars.
Place the lid on the jars and refrigerate to chill before serving.
I would also make this with any other flavor of Pie Filling. Here's a list of available flavors:
Key Lime Creme
Dark Sweet Cherry
Peace in the Kitchen!
Blueberry Scone Cake:
2 1/2 C Flour
1/3 C Granulated Sugar
2 tsp Baking Soda
1/2 tsp Salt
1 stick (8TBS) Butter, cold, cubed
1 C Fresh Blueberries
1/3 C Heavy Cream
1 tsp Vanilla
Zest of 1 Lemon
Heavy Cream and additional sugar for the tops before they're baked.
Preheat the oven to 350 degrees.
Wrap the bottom and sides of a 9" Springform Pan with heavy duty foil to prevent leaks.
Generously brush the pan with my Pan Release Mix. (equal parts of Crisco, Vegetable Oil and Flour) I start with 1 C of each and refrigerate it in a jar. I always have some available for all of my baking needs.
In a large Mixing Bowl:
Cut in Butter with a pastry blender until you have pea sized pieces.
Gently fold in the Blueberries, by hand.
In a small bowl:
Add to dry ingredients.
Pour into prepared pan.
Brush the top with additional Heavy Cream and sprinkle with additional granulate sugar
Bake for 20 - 25 minutes.
Cool the pan on a rack for ten minutes.
Release the cake onto the cooling rack and cool completely.
Serve with Home Made Whipped Cream.
Peace in the Kitchen!