Oh no yall!

Blueberry season is basically over and I forgot to post this.

Since I have been tied up with the kiddos being out of school and haven’t made sharing a priority, and have been totally lazy in the recipe department, I thought I would go ahead and drop this recipe here today just in case you are looking for something awesomely delicious to make for the weekend.

Let me say first, this was a hit with my fam. It was more of a hit with me because I am a true blueberry girl but they still licked their plates clean and asked for seconds.

First off…you absolutely MUST preheat your oven to 350 degrees for the best results. I’ve had a hard time with this concept lately. I keep thinking I have turned it on, but low and behold, I never do. PRO TIP…TURN ON THE OVEN. 😊

Next, melt butter and mix with the flour.

Press evenly into a greased 9 X 13 oven safe dish (as evenly as you can)!

Bake crust for 20 minutes and cool (I put mine in the freezer).

Mix softened cream cheese, powdered sugar and milk together. Spread over the cooled crust and place back in the freezer.

Make the filling. Mix water, sugar, blueberries and cornstarch in a medium saucepan. Bring to boil ad and cook 3 minutes until thickened. COOL!!!

Pour cooled blueberry topping over cream cheese layer.

Top with whip cream. Toss a few blueberries in sugar and place on top. Cover and refrigerate a couple of hours before serving.

This dessert is better the second day (if it lasts that long).

Now…sit down and enjoy.

Let me know how yours turns out or what variations you make. You could make this dessert with blackberries and it would be equally delicious. And if your fam likes nuts, add ½ cup chopped nuts to the crust for an extra crunch.