We made our first round of blueberry yum yum a few weeks ago. And we followed the recipe, sort of. If you didn’t write the recipe down last year, here it is: THE BEST BLUEBERRY RECIPE.
The only thing we changed was the creamy filling. Instead of using frozen whipped topping we made our own whipped cream using 1 cup heavy whipping cream and 1/2 cup vanilla bean sugar. We mixed in that homemade whipped cream with local cream cheese that we picked up at the farmers market from Charleston Artisan Cheesehouse!!
And it was divine.
It’s what summer blueberry daydreams are made of:
It was so good we wanted to share it with everyone. But how were we going to share an 8×8 pan of goodness at the market?? Talk about awkward. We had to come up with a way to transport all that yum in a more efficient manner.
So we made the yum yum in the sturdiest cupcake liners we could find, and it worked beautifully!
Whether you decide to make an 8×8 dish or a bunch of mini yum yum cupcakes it’s going to be delicious.
Combine blueberries, 1/2 cup sugar, and 1/8 cup H2O in saucepan, cook on low heat until berries are soft (about 15 mins). Combine cornstarch and 1 1/2 Tablespoons H2O in a cup, stir well. Add to blueberry mixture. Cook stirring constantly until thickened. Let cool.
Preheat oven to 350 F. Combine flour, butter, and pecans in mixing bowl, mix well. Press dough in 8×8 pan. Bake 20 mins. Let cool.
For vanilla filling:
Combine cream cheese and 1/2 cup vanilla sugar, beat until smooth. Fold in whipped topping. Spread over crust. Pour berry topping over this. Refrigerate until serving.
We had a wee bit of topping left over from our father’s day cheesecake and a little homemade vanilla ice cream hidden away in the freezer.
Inspired by one of our favorite blueberry treats, blueberry yum yum, we decided to put these two together and add a lavender pecan shortbread crumble.
Wait, what’s blueberry yum yum?
Oh friends, the minute we make some we’ll let you know. But right now let’s talk about this little beauty:
The perfect desert for a hot summer evening!
For the blueberry topping you can follow the recipe for our cheesecake topping here.
If you want to make your own vanilla ice cream here’s what we did:
3 1/2 cups heavy cream
1/2 cup water
1 cup vanilla sugar
Combine the water, 1/2 cup of the heavy cream, and the vanilla sugar in a bowl. Stir until the sugar is dissolved. Stir in the rest of the heavy cream.Now pour that mixture into your ice cream maker and follow your machine’s directions from there!
Now for the lavender pecan shortbread crumble:
1 cup of butter (two sticks)
2 cups of flour
1 cup of pecans, chopped
1/4 cup lavender sugar (or just enough to coat dough)
Set oven for 350 F. Line a baking sheet with parchment paper. Combine butter, flour, and pecans in a bowl and mix them until they are evenly blended together. Sprinkle some lavender sugar in a small dish or bowl. Now it’s time to get a little messy, take a ball of the dough and flatten it to be about half an inch thick. Dip both sides in the lavender sugar and place on your baking sheet. Bake for 20 minutes. The edges will look golden and rather crumbly! When they are cool you can try to preserve their cookie shape or just go ahead and crumble them.
And there you have all the parts, the only thing left is to throw them all together and enjoy!