It's the Fourth of July and that means two things:
1. The Bethany Beach, Delaware parade, complete with marching bands, candy thrown from fire engines, and about a million kids on bikes. Maggie and Ollie got to ride on their first float (it won first place!), and double-fist lollipops thrown at them by strangers.
2. My mother-in-law's Blueberry Yum Yum. It takes just about everything I've got not to eat the whole pan. Here's the recipe. You can thank me later, as we are waddling down the street in our stretch pants and mu-mus.
Blueberry Yum Yum
recipe originally from McCabe's Blueberry Farm, Selbyville, DE
2 c. blueberries
1/4 c water
2 c. sugar--divided*
1/4 c. cornstarch
3 tbsp. water
1 c flour
1/2 softened butter
1 c. finely chopped pecans
1-8oz. package of cream cheese (softened)
1 pint heavy whipping cream
* I use about half the sugar called for.
Combine blueberries, 1 c. sugar and 1/4 water in a saucepan, cook over low heat until berries are soft. Combine cornstarch and 3 tbsp. water in a small bowl, stir well. Add mixture to blueberries, cook stirring constantly until thickened. Set aside to cool. Combine flour, butter, and pecans in a bowl, mix well to make dough. Press dough evenly into a 9x13 inch pan. Bake at 350 for 20 minutes, let cool. Combine cream cheese and 1 c. sugar, beat until smooth. Whip cream until stiff, fold into cream cheese mixture (I add a teaspoon of grated lemon zest to this mixture). Spread topping evenly over cooled crust. Pour blueberry mixture evenly over topping and refrigerate. Cut into squares and serve.