One of the best things about writing about our adventures in homesteading, is that the homestead encompasses so many aspects of our life. Topics from our garden, to our future animals, home projects, recipes and so much more. But today, I had to share one of my favorite recipes growing up.
On September 11, 2011 ( 8 years ago), our family lost a matriarch, my grandma Ag. She was the true glue that held us together. I think most southern families had someone in their family like this, someone who hosted Sunday lunch and baked Christmas cookies. That person who always had a $1 surprise bag from the dollar tree waiting for you and a pantry full of food for you to shop when you were so poor right after college. She was my favorite person, and missing her still creates an ache I can’t seem to hide. So, I must admit I am thankful that type doesn’t run like ink, or I would have to start over right now.
But the real reason we are here today is Blueberry Yum Yum. Man, was this one of my grandmother’s signature treats. Her and my grandpa, had these amazing blueberry bushes in their yard. She would take an old 5 gallon ice cream bucket and tie a string through it so that you could wear it around your neck while you picked blueberries, allowing you to use both hands.
When my grandpa passed away in July 2019, our family sat at his house for almost a week, reminiscing about things past and going through her old recipe box, which is how I rediscovered this delicious piece of history.
Blueberry Yum Yum
To Make the crust you will need:
- 1 c. all purpose flour
- 1 stick butter, softened
- 1 c. chopped pecans
To make the filling you will need:
- 8 oz cream cheese, softened
- 8 oz whipped topping
- 1 c. sugar
To make the topping you will need:
- 2 c. blueberries (fresh is best, but frozen will do in a pinch)
- ½ c. water
- 1 c. sugar
- ¼ c. cornstarch (mixed in water to create a slurry or liquid)
Preheat the oven to 350 ° . Spray a 9 x 13 inch baking dish with baking spray. Mix crust ingredients together. Once mixed well, press into the bottom of the pan. Bake for approximately 20 minutes and then let cool.
While the crust is baking, mix the cream cheese and sugar for the filling together. Add in the whipped topping and mix until smooth. Once the crust is cooled, spread the filling mixture on top of the crust. Place in refrigerator while preparing the topping.
Prepare the topping by place the blueberries, sugar for the topping and water in a small pot. Bring the blueberry mixture to a boil for approximately 2 minutes or until all the blueberries have burst. Remove from heat. Mix in the cornstarch and water slurry. Place the pot back onto heat and bring back to a boil, stirring constantly, for one minute. This will thicken the blueberry topping. Allow topping to cool . Spread topping on top of the filling and Enjoy.