OMG! This Blueberry dessert is amazing!
I was looking for a dessert recipe with blueberries. I had some blueberries in the freezer to use (before we pick fresh this year and fill the freezer again) and ran across an old stand by.
Buttery shortbread style crust topped with a sweetened cream cheese layer and a blueberry pie like filling for the top.
So as I proceed to make this and I noticed the crust called for chopped pecans and shoot I did’t have any…buttt… I have Sturdiwheat Almond Pecan Pancake Mix in the cupboard!
So why not use that for the crust? Yes! I used 1 cup all purpose flour and 1 cup Sturdiwheat Almond Pecan Pancake Mix. #recipehack
Preheat oven to 300 degrees
1 Cup All Purpose Flour
1 Cup Sturdiwheat Almond Pecan Pancake Mix
1 cup Unsalted Butter softened (there is salt already in the pancake mix)
Mix and and press into a 9×13 inch pan. Bake a in preheated oven until golden brown around the edges, about 30 minutes.
Let crust cool and make cream cheese layer.
Cream Cheese Layer:
2- 8 oz. packages of Cream Cheese (softened)
2 Cups Of Powdered Sugar
1 tsp Lemon juice
Beat cream cheese, lemon juice and powdered sugar until smooth. Pour cream cheese filling over cooled crust and refrigerate until firm.
4 Cups Fresh Blueberries (if using frozen, drain them first)
1 Cup Granulated White Sugar
2 TBLS. Lemon Juice
4 Tablespoons Cornstarch
Heat blueberries, sugar, cornstarch and lemon juice in a medium sized saucepan over medium heat until berries burst and it thickens (about 10-12 minutes). Take off heat and cool completely.
Pour cooled blueberry mixture over the top of cream cheese and spread out evenly.
Chill in refrigerator for 2 hours before serving. Cut into your favorite size piece and serve with a dollop of whipped cream!
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