Last week, before this oppressive heat hit us, we had the chance to go pick blueberries. There’s something about picking your own fruit and taking it home to make something yummy. Manny was a big help this year, picking a good amount of blueberries all by himself. Sister Girl’s attention waned but she picked a few as well.
3 lbs of blueberries doesn’t go too far in a family who is crazy for them. We gifted some, used some to make a blueberry cream pie (recipe below), used some frozen in blueberry and banana smoothies (Sister’s favorite), and the rest we ate by the handful. Sadly, they are all gone! I’m itching to get back and pick some more before the season is over. This heat is keeping us away because it is just too hot to even be outside unless first thing in the morning or in water. I’m hoping to get back this week. In the meantime, here’s a delicious recipe I adapted from a Chowhound board, it’s a keeper! We’ve made 3 this week. Truth!! One we gave away.
Blueberry Cream Pie
3 oz. cream cheese
1/2 cup of confectioner’s sugar
1/2 tsp. vanilla extract
1 cup of heavy cream
blueberries (or other fresh fruit)
graham cracker crust
Whip room temperature cream cheese, confectioner’s sugar, and vanilla in a bowl using a hand mixer. Set aside. In another bowl, whip cream until peaks form. Be sure it’s good and whipped or the pie will be flat. Carefully combine the whipped cream with the cream cheese. Don’t over stir. Put in graham cracker crust and set in fridge until set up, ideally all day or overnight. Top with fresh fruit before serving.