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Blueberries are the Disney version of summer fruit, round and gentle like a bouncing sing-along ball. They bring to mind fingers stained purple-blue, fruity tarts, pies and cobblers, and warm, fresh-from-the-oven muffins. I love eating them fresh out of hand as a snack, with creamy, healthful yogurt to start my day — or perhaps topped indulgently with freshly whipped cream to end it! Blueberries are good and good for you, a veritable summer delight.
On the other hand, Blueberry Delight is a modern convenience dessert and a favorite at church suppers and potlucks. Most often made in the familiar rectangular glass baking dish, it has a graham-cracker-crust base and is filled with a blend of cream cheese or instant vanilla pudding married with a tub of nondairy whipped topping. A can of shiny, gloppy, blueberry pie filling is slathered on top and is occasionally crowned with toasted chopped pecans – one of the few elements of the dessert that aren’t processed, premade or preserved. Let’s be honest: Blueberry Delight actually may taste amazing, but it’s a pretty far piece from what fresh blueberries taste like.
My version of this dessert is homemade with fresh, wholesome ingredients. It takes only a smidgen more time than using boxed mixes and premade nondairy topping that contains a mile-long list of ingredients. The results are sweet-tart, wholesome and tasty. Blueberries absolutely shine in this home-style no-bake cheesecake. I’m positively certain you’re going to delight in this decadent Down-Home Comfort dessert.
When buying blueberries, look for plump, firm, fresh berries that are a light, powdery blue-gray. If refrigerated, fresh blueberries will keep for up to three weeks. When blueberries are in season, freeze them in a single layer on a rimmed baking sheet. Once they are frozen solid, transfer to a freezer-safe container.
Bon Appétit, Y’all!
Get the Recipe: Blueberry Delight
Georgia-born, French-trained Chef Virginia Willis has cooked lapin Normandie with Julia Child in France, prepared lunch for President Clinton and harvested capers in the shadow of a smoldering volcano in Sicily, but it all started in her grandmother’s country kitchen. A Southern food authority, she is the author of Bon Appétit, Y’all and Basic to Brilliant, Y’all, among others. Follow her continuing exploits at VirginiaWillis.com.