Blueberry Yum Yum

Blueberry Yum Yum
2 c. blueberries
1/4 c water
2 c. sugar–divided
1/4 c. cornstarch
3 tbsp. water
1 c flour
1/2 c. softened butter
1 c. finely chopped pecans
1-8oz. package of cream cheese (softened)
1 pint heavy whipping cream


Combine blueberries, 1 c. sugar and 1/4 c. water in a saucepan, cook over low heat until berries are soft. Combine cornstarch and 3 tbsp. water in a small bowl, stir well. Add mixture to blueberries, cook stirring constantly until thickened. Set aside to cool. Combine flour, butter, and pecans in a bowl, mix well to make dough. Press dough evenly into a 9×13 inch pan. Bake at 350F for 20 minutes, let cool. Combine cream cheese and 1 c. sugar, beat until smooth. Whip cream until stiff, fold into cream cheese mixture. Spread topping evenly over cooled crust. Pour blueberry mixture evenly over topping and refrigerate. Cut into squares and serve.

This may be my new favorite dessert...  I could have eaten the whole pan.

For the crust, it was a little difficult to press the dough on to the bottom of that huge pan with the softened butter. It might help to let the dough sit in the fridge for a few minutes to set up a little. Or flour your hands to keep it from sticking to your hands. I didn't think it would be enough for this entire dessert but it was just perfect! This would be good with a graham cracker crust too. Mmm.

It was fun making my own blueberry sauce but you could definitely buy a can of  blueberry pie filling for this to save time.

Yummy!!!! This gets 5 stars from me!