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This recipe is inspired by one from the Pearl River Blues blueberry farm in Lumberton, Mississippi. The five-acre farm has 3,000 Rabbit eye blueberry bushes and is certified organic, see www.pearlriverblues.com. The blueberry season in Mississippi comes to a close in July. But the season moves north, so August is the season for blueberries or bluets in Quebec. Rabbit eyes blueberry bushes are eight foot tall, while blueberries up north grow in low-growing carpets. For the crust: ½ cup white flour ½ to 2/3 cups butter ½ cup white or maple sugar 1½ cups chopped pecans Mix together in a medium bowl; spread into the bottom of a 9x13-inch baking dish. Bake at 350°F oven for 20 minutes. Remove and cool. For the filling: ½ cup maple sugar 8 oz. cream cheese, softened 8 oz. cream, whipped For the topping: 1 cup maple sugar 2 Tbsp. flour 3 cups blueberries, fresh or frozen Add the sugar and flour to the blueberries; stir well. Cook over medium heat until thick. Cool. To construct the dessert, spread the cream cheese over the crust. Spoon the blueberry mixture over the cream cheese. |
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