Ingredients for Blueberry Bonanza
- Digestive Biscuit
- ¼ cup granulated sugar (for crust) + ½ cup granulated sugar (for blueberries) + 2 tablespoons powdered sugar (for whipped cream)
- Cinnamon
- 6 tablespoons melted butter
- 8 ounces cream cheese (softened)
- Eggs
- Vanilla
- Frozen Blueberries
- ¼ cup water (for blueberries) + 2 tablespoons cold water (for cornstarch slurry)
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- Whipping Cream
- Digestive Biscuits
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How to Make Blueberry Bonanza
- **Make the Crust:** Preheat oven to 325°F (160°C). Combine 1 ½ cups graham cracker crumbs, ¼ cup sugar, and 6 tablespoons melted butter. Press firmly into the bottom of a 9x13 inch baking pan. Bake for 10 minutes.
- **Make the Cheese Layer:** In a medium bowl, beat together 8 ounces cream cheese (softened), ¼ cup sugar, and 1 teaspoon vanilla extract until smooth and creamy. Spread evenly over the baked crust.
- **Bake the Cheese Layer:** Bake for 20 minutes at 325°F (160°C), or until lightly golden.
- **Make the Blueberry Layer:** In a medium saucepan, combine 3 cups fresh blueberries, ½ cup sugar, ¼ cup water, and 1 tablespoon lemon juice. Bring to a boil over medium heat.
- **Thicken the Blueberry Filling:** In a small bowl, whisk together 2 tablespoons cornstarch and 2 tablespoons cold water until smooth. Stir into the boiling blueberry mixture and cook, stirring constantly, until thickened (about 1-2 minutes). Remove from heat and let cool completely.
- **Assemble the Dessert:** Pour the cooled blueberry mixture over the baked cheese layer.
- **Whip the Cream (Just Before Serving):** In a large bowl, whip 1 cup heavy cream with 2 tablespoons powdered sugar until stiff peaks form. Spread the whipped cream over the blueberry layer.
- **Add the Topping:** Sprinkle with ½ cup crushed digestive biscuits. Refrigerate for at least 2 hours before serving for optimal flavor and texture.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
149g
Fat
107g
Carbs
13g
