3 Must-Try Blueberry Recipes
The First of 3 Delicious Blueberry Recipes: Grammy's Blueberry Cheesecake
Who doesn’t love fresh blueberries? If you’re from Northern Ontario, you’re fortunate enough to have them growing all around you! I have to admit, when I was younger I was not a fan of eating blueberries, but I think it’s because we used to pick them in the summers. For those of you who have gone blueberry picking, you understand it’s a labour of love. These tiny little blue’s in the big wild wilderness are the diamond in the rough.
Last week our friend Matt was over for dinner and he went on about how he had tons of blueberries in his yard. Don’t get me wrong, living in the country has its perks for blueberries, but you need to be able to survive the mosquito's that are going to eat you for dinner, as well as worry about the bears who may also eat you for dinner. So, Matt offered that if I wanted to pick any of his to feel free as he wasn’t planning on doing it. So, we went over to his place for dinner, and while the boys chilled on the back deck, I ravenously picked as many blueberries as fast as I could. I ended up with a pretty great haul considering I wasn’t out there too long.
It was an amazing (early) evening for picking. It was still nice and hot, a nice breeze to keep the bugs at bay and the sound of people enjoying their time on the water. I could hear the boys chattering and Robbie randomly shouting with excitement at who knows what. Even though I was on a mission to get as many blueberries as fast as possible, I was still enjoying that ‘me time’. It’s hard to sneak in those moments so I took advantage of it, gave me some time to restore my headspace and mentally prepare for my first weekend away from the baby. I think what I enjoy most about working outside is that it has such a meditative component. Sure, I may not have time to get to the yoga studio or gym, but working in the garden or outside provides me with a similar feeling of calm. Anyone else feel this way?
After I picked them, I decided I should bake a few different things with them, maybe even try some new recipes. I’m not sure why, but since being on maternity leave I’ve been less inclined to be creative in the kitchen. For those of you who don’t know me so well, I LOVE cooking, not so much baking, but I’ve grown to enjoy it more. I’m typically trying new recipes and experimenting with different flavours. But, now that Robbie is eating food from our plate, I think it’s so important to have a great variety and have healthy choices. I’ve recently been trying to get back into the kitchen and take one of my hobbies back (so to speak, after semi-losing myself in motherhood). I’m going to share these recipes in a three part series, that way there is not an overload of information in one spot. Side note, although I’m trying to make healthier recipes, sometimes you need some sweets! So the first of the three recipes is my grandmother's blueberry cheesecake.
Grammy’s Blueberry Cheesecake
This is my third favourite cheesecake she makes (I’m a sucker for her chocolate mousse and pumpkin cheesecakes, stay tuned for those recipes). I love this cheesecake so much because of how light and fluffy it is. When I called her last week for the recipe she wasn’t sure which one I was talking about (she typically uses raspberries instead so she didn’t know what I was talking about). I didn’t know if it had a specific name so I just kept saying “you know, the really light and fluffy one that’s not the mousse one”. Grammy to the rescue, she quickly figured it out and called me back with the recipe in hand. At first she didn’t want me sharing the recipe. But then I asked if I could share it on my blog and she said “oh sure, why not!”. So ladies and gents, here it is, the delicious, not so secret anymore, cheesecake recipe!
- 1 ½ cups of graham wafer crumbs
- 4 Tbsp of sugar
- ¼ cup of melted butter
- 3 8oz packages of cream cheese
- ¾ cup of sour cream
- 5Tbsp of cornstarch
- 3 eggs
- 1 egg yolk
- ⅔ cup of whipping cream
- 2 tsps vanilla
- Zest of one lemon
- 1 ½ cups of blueberries (or raspberries)
- 2 tbsp of cornstarch mixed with 2tbsp of water
- Zest and juice of one lemon
- 1 cup of blueberries
Made in a 9 inch springform pan
Preheat your oven to 350
Stir the ingredients for base all together, pour into a pan and pat gently. Grammy says “Don’t push it firmly or it will be like a hockey puck!”
Using a mixer, Cream cheese, sugar and cornstarch until it is extremely fluffy.
Add your eggs one at a time, and beat the batter well after each egg
Add your whipping cream, vanilla and lemon zest all at once and mix gently using a wooden spoon.
Fold in your fruit gently with a wooden spoon.
Bake at 350 for 15 minutes and then lower your temperature to 225 and bake for an hour and fifteen minutes.
While cake is baking, combine all cake topping ingredients in a pot and bring to a rolling boil over stove top. Cook topping until it coats the back of a metal spoon, and let cool.
Remove cake from oven, let cool, remove sides of springform pan, and pour topping on top!
*If you want to make your cheesecake even lighter, separate eggs before mixing it in, like a chiffon cake.