Blueberry Cheese Pie

This recipe is a speedy way to get the yummy goodness of blueberry cheesecake.

For the filling and crust you need sugar, eggs, vanilla, cream cheese and sour cream, oh and 2 pre- made graham cracker crusts.

Mix the ingredients, pour them into the crusts and bake.

For the topping, you will need sugar, blueberries, a lemon, cornstarch and cinnamon.

Cook these ingredients in a pot until thickened.

Blueberry Cheese Pie
For the pie
2 packaged graham cracker pie crusts
2 8oz packages cream cheese
2 cups sour cream
1-1/3 cup sugar
4 eggs
2 tsp vanilla
For the blueberry topping
1 cup sugar
2 Tbs cornstarch
1 tsp ground cinnamon
juice of 1 large lemon
4 cups fresh or frozen berries.
(if you are using fresh berries, add 1/4 cup of water to the pot)

In the bowl of your electric mixer, beat together cream cheese, sour cream, sugar, eggs and vanilla until just blended.  Bake in a 350 oven for 30-35 minutes.  The center will still be a little jiggly.  Cool for 1 hour at room temperature.

Mix berries, sugar, cornstarch, lemon juice and cinnamon in a 3 quart saucepan.  Bring to a boil over medium heat, stirring constantly.  Boil and continue stirring for about 2 minutes, or unit the mixture is thickened.  Spread blueberry mixture over cooled cheesecakes and put them in the fridge for about 3 hours before serving.  Store leftovers in the fridge.

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Beary Basket Quilt

My mother gave me a yard of blueberry fabric.  It sat in my stash for a while because I wanted to do something special with it.  I love blueberries because they represent Summer and I love the Summers in Petersburg.  

This block is called the Beary Basket.  I participated in a block exchange where this was the block chosen by one of the participants.   

 One summer, I took a class from Kim Diehl and learned how to do appliqué using freezer paper, a glue stick and my sewing machine.  

 The result of these three wonderful events, the quilt retreat block exchange, the Kim Diehl class and the lovely blueberry fabric, is this wall hanging.  

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Blueberry Buckle

It's that time of year again.  Blueberry season.  The blueberries are ripe so it's time to pick.  We have wild blueberries all over our island.  We pick from July to September and put away gallons and gallons of berries.  Some go in the freezer, some are turned into jelly and syrup and some are just cooked as soon as they are picked.  My first blueberry post has to be blueberry buckle.  It is a quintessential Alaskan dessert.  Every Alaskan must have this recipe.  

Blue Berry Buckle

1/2 cup shortening
1 cup sugar
2 eggs
2 cups flour
1 Tbs baking powder
1 tsp salt
2/3 cup milk

4 cups blueberries

Topping
1 cup sugar
2/3 cups flour
1 tsp cinnamon
1/2 cup butter

Cream shortening and sugar.  Add eggs.  Mix flour, baking powder, and salt together.  Add to the sugar/shortening/egg mixture alternately with the milk.  Pour into a 9" X 13" pan.  Put the berries on top.   Mix the topping ingredients together with a pastry cutter or in your electric mixer until crumbly.  Spread over the top of your berries.  Cook in a 350F oven for 45 minutes to 1 hour or until a knife inserted in the cake mixture comes out clean.

The key to this recipe is to top the cake batter with the blueberries.  I have added some red huckleberries to this buckle. 

 Top the entire cake with the butter/sugar mixture

 The baked buckle

 Serve this luscious dessert topped with a dollop of whipped cream or ice cream.

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