*******************************************Every year, Dr. Huff brings us his blueberries and blackberries to our office. We always look forward to his visit. This week we got this season's crop. I usually make two blueberry cheesecakes. One for the office and one for home. Last year, I gave a few of the girls at work my recipe. I use Mom's recipe for Cherry Cheese Cake and just alter it a little bit. Instead of writing down 1 1/2 T. of cornstarch, they copied my recipe as 1 cup of cornstarch! Since they are both young and inexperienced cooks, they didn't know any better! You can imagine how thick and heavy their cheesecake was! .....and inedible!
So here is the recipe for them with my changes for blueberries. Click on the picture to enlarge it for reading.
As pictured for crust (you can use store bought graham cracker crust instead) and filling with recipe below for blueberries:
1 1/2 Tablespoon cornstarch
1/2 cup sugar
1 container of Dr. Huff's blueberries
2 T butter
1 drop almond flavor (optional)
Heat in saucepan until thickened, may need a little more cornstarch to thicken, maybe 1 1/2 T more (mixed with small amount of water first to prevent clumping, prior to adding to saucepan) and more sugar to taste. Just sample it and see.
Also, look for Dr. Huff's blueberries and blackberries at your local grocery store. They are grown in Edom, Texas. You just might find them if you are lucky. He knows how to pick them at their sweetest!
1 comment:
I wish I had this recipe last week, when the cherries where in, we don't have blueberries here.
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