Blueberries, Individual Blueberry Cheesecake in a Jar and Blueberry Scone Cake

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.

First Layer
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.

Second Layer
Cheesecake:

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.

Third Layer
Blueberries:
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.

Note:
I would also make this with any other flavor of Pie Filling. Here's a list of available flavors:
Banana Creme
Cherry
Chocolate Creme
Coconut Creme
Key Lime Creme
Lemon Creme
Apple Cranberry
Apple
Apricot
Blackberry
Dark Sweet Cherry
Strawberry Rhubarb
Red Raspberry
Pumpkin
Raisin
Pineapple
Mixed Berry

Enjoy!
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
2 Eggs
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:
Flour
Granulated Sugar
Baking Soda
Salt
Whisk well.
Cut in Butter with a pastry blender until you have pea sized pieces.
Gently fold in the Blueberries, by hand.

In a small bowl:
Heavy Cream
Eggs
Vanilla
Lemon Zest
Whisk well.
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.

Enjoy!
Peace in the Kitchen!