It's blueberry season in my neck of the woods of Pensacola , better known as hurricane alley. I am sure George W. Bush is standing on our sugar-white beaches of Pensacola Beach saying, “Bring Them On.” However, with all the huff and puff of Hurricane Dennis, the blueberry trees are still standing loaded with berries. This is a great recipe.
2 cups fresh blueberries
2 cups sugar, divided
1/4 cup water
1/4 cup cornstarch
3 tablespoons water
1 cup all-purpose flour
1/2 cup butter, softened
1 cup finely chopped pecans
1 (8-ounce) package cream cheese
1 (9-ounce) container whipped topping
Combine blueberries, 1 cup sugar and 1/4 cup water in a saucepan. Cook on low heat about 15 minutes or until berries are soft. Combine cornstarch and 3 tablespoons water in small bowl and mix well. Add to blueberry mix. Cook, stirring constantly until thick. Set aside to cool.
Combine flour, butter and pecans (use a little more butter if needed.) Using wax paper, press into 9-inch-by-13-inch pan. Bake for 20 minutes at 350 degrees. Cool.
Combine cream cheese and 1 cup of sugar. Beat until smooth. Fold in whipped topping. Spread over cooled crust. Pour blueberry mix over top. Refrigerate. Cut into squares to serve.
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