Mrs. Janis’ Blueberry Dessert

Mrs. Janis’ Blueberry Dessert

This recipe from Mrs. Janis Stewart of Pontotoc will soon become one of your family’s favorites! The fresh flavor of the homemade blueberry pie filling is worth the little bit of extra effort, but if you’re in a pinch, canned filling will also work.

Mrs. Janis' Blueberry Dessert

Photograph by Kimme Hargrove
Recipe by Janis Stewart

Filling
4 cups fresh blueberries
1/2 cup sugar
1 Tablespoon cornstarch
2 Tablespoons water
Juice of 1/2 a lemon (or 1-2 Tablespoons lemon juice)

In a medium saucepan, combine all ingredients and stir. Cook over low to medium heat until thickened (about 15 minutes), stirring occasionally. Let cool completely.

*If blueberries are really ripe, you may need to whisk in more cornstarch and heat until thickened. Mixture will also thicken more as it cools.

** May substitute 1 can of pre-made blueberry filling

Crust
1 stick butter, softened
1 cup self-rising flour
2 Tablespoons sugar
1 cup pecans, chopped

Heat oven to 350°F.

Mix all ingredients. Spread and press with fingers into a 9×13 baking dish. Bake 13 minutes. Set aside to cool.

Topping
8 ounces cream cheese
1 cup powdered sugar
1 Tablespoon vanilla
8 ounces Cool Whip

Mix all ingredients. Pour over cooled crust. Top with blueberry pie filling, and serve.

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