Enjoy this fresh tasty dessert on a lovely summer afternoon!
If everything falls into place this weekend, it will be a momentus one. I will wait until it is over to share! I have butterflies in my tummy about every part of it. It has been a long time since I have felt like this!
I haven't been thinking about food too much this week, but I did manage to pull these tasty little treats together (inspired by Epicurean Mom). I loved them. They were summery and fresh, which are two of my favorite words to describe food lately with all of this warm (and wonderful) weather.
Blueberries + lemons = summery freshness.
Preheat your oven to 350 degrees F. Coat an 8x8-inch baking dish with cooking spray.
In a food processor, combine:
10 graham crackers, broken into pieces
2 tablespoons granulated sugar
2 tablespoons light brown sugar
1/4 teaspoon salt
Pulse until fine crumbs form.
Add 5 tablespoons of melted butter and pulse until crumbs are moistened.
Press crumbs into the bottom of the prepared baking dish and bake in the preheated oven for 10 minutes.
In a large bowl, combine:
Two 8-oz. packages cream cheese, softened
2 tablespoons milk
2 large eggs
1/2 cup sugar
2 tablespoons all-purpose flour
Using a hand-held mixer, mix on medium speed until smooth.
While you are doing that, have a cute kitchen helper start juicing a few lemons for you. :)
Add to the bowl:
Zest from 2 lemons
Juice from 2 lemons
Mix with a hand-held mixer until combined.
Remove a handful of blueberries from a 1-pint package and set aside. Pour the rest of them into the bowl.
Gently stir with a spoon until combined.
Pour the cream-cheese-blueberry mixture over the crust.
Drop the reserved blueberries evenly over the top.
Bake in the preheated oven for 45 minutes. Let cool completely. Cover and refrigerate for a minimum of 4 hours before serving.
Here's to summery, fresh, butterflies-in-tummy days ahead! Enjoy your weekend!