Sweet Blueberry Recipe

Prepare crumbs

Place the biscuits or crackers in a zip-top bag and crush with a rolling pin or pulse in a food processor until you have about 1 cup of coarse crumbs.

Combine the crumbs with the melted butter in a small bowl until evenly moistened. Press about 3/4 of the crumb mixture into the bottom of a 9x5-inch loaf pan (or 8-inch square pan) to form an even base. Reserve the remaining crumbs for topping. If you prefer a firmer base, bake at 350°F (175°C) for 8 minutes and cool; otherwise use as-is.

With an electric mixer or by hand, beat the softened cream cheese in a medium bowl until smooth and free of lumps (about 1–2 minutes).

Add the powdered sugar and vanilla extract and continue to beat until fully combined and fluffy. Add the heavy cream and beat another 20–30 seconds to loosen the mixture to a spreadable consistency.

Spread the cream cheese mixture evenly over the prepared crumb base, smoothing the top with an offset spatula or the back of a spoon.

If using frozen blueberries, thaw and drain any excess liquid. In a small saucepan, combine the blueberries, granulated sugar, and lemon juice.

In a separate small bowl, whisk the cornstarch with the water until smooth, then stir the slurry into the blueberries.

Cook the mixture over medium heat, stirring frequently, until the berries soften and the liquid thickens slightly, about 5–7 minutes. Remove from heat and let cool 5–10 minutes so it sets a bit but remains pourable.

Spoon the warm (or cooled) blueberry topping over the cream cheese layer, spreading gently to cover. Sprinkle the reserved biscuit crumbs over the top and, if desired, scatter the optional coarse sugar for sparkle.

Refrigerate the assembled dessert for at least 1 hour (better 2–3 hours) to let the layers set and flavors meld.

When ready to serve, remove from the pan (if using a loaf pan, run a thin knife around edges) and slice into portions. Serve chilled or at cool room temperature.