Laurie Ann Burton, New Cookbook Development Chair, kicks off our blog in style with a glimpse between the covers of Capture the Coast and shares this festive dessert.
I always love cooking something in the red, white or blue family for the 4th of July and this year have decided to make something blue with blueberries. It was with total jubilation that I found blueberries on sale at Publix. After suffering through a long winter and spring waiting for the opportunity to make this recipe with fresh blueberries – at last, the time has come! Blueberries are now $1.50 a pint and I am finding them from Winter Park, FL and North Carolina in my local market. This recipe makes 24 good size servings, so it’s great for a party or family get together. If you have leftovers, just pop them in the freezer for another day – they freeze great too.
Blueberry Crumble Cheesecake Bars
3 c. flour (divided)
1 ½ c. light brown sugar (divided)
1 ½ c. butter, softened (divided)
16 oz. cream cheese, softened
¾ c. sugar (divided)
1 t. vanilla
2 c. blueberries (fresh or frozen)
3 T. water
2 t. lemon juice, fresh
½ c. cooking oats
Preheat oven to 350 degrees.
In a medium bowl, combine 2 c. flour and ½ c. brown sugar. Cut in 1 c. butter and blend until mixture is crumbly. Press evenly into 13×9 pan and bake 15 minutes or until lightly browned.
While crust is baking, combine 1 c. blueberries, water, ¼ c. sugar and lemon juice in small sauce pan. Cook over medium heat for about 10 minutes. Add remaining blueberries and cook for 8 more minutes, stirring frequently.
In a large bowl, beat cream cheese with ½ c. sugar with an electric mixer at medium speed until smooth. Add eggs, one at a time and vanilla. Pour over warm crust. In a small bowl combine 1 c. flour, 1 c. brown sugar, oats and ½ c. butter to make crumble. Spoon blueberry mixture evenly over cream cheese base and top with crumble mixture.
Bake for 30-35 minutes until filling is set. Serve warm or cold.