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Blueberry yum yum is one of those old-fashioned Southern desserts that shows up at every potluck, church supper, and cookout for good reason. This version starts with a buttery shortbread pecan crust, layers on a homemade blueberry filling and cream cheese layer, and finishes with fresh whipped cream. No canned pie filling, no Cool Whip, and it comes together in about 30 minutes of active time before the fridge does the rest. Make it the night before and it slices cleanly and holds up beautifully.
A Quick Look At The Recipe
- Recipe Name: Blueberry Yum Yum
- Main Ingredients: Blueberry Filling, blueberries, sugar, salt, cornstarch, water, butter, lemon juice
- Why You'll Love It: Blueberry Yum Yum is a chilled Southern dessert with made-from-scratch layers for an updated version of the classic. It's make-ahead friendly, easy to slice and share, and looks pretty on any potluck or brunch table.
A Made-From-Scratch Update on a Southern Classic
Most blueberry yum yum recipes call for canned pie filling and Cool Whip, which is how this dessert became a Southern staple in the first place. Easy, fast, and always a crowd-pleaser. This version keeps the ease and adds homemade filling and fresh whipped cream, and the result is a dessert that actually tastes like blueberries instead of blueberry-flavored sugar.
Canned pie filling has that thick, goopy sweetness. The homemade version only takes a few extra minutes on the stove and it’s worth every one of them. If you’re looking to take one shortcut, Cool Whip is the more forgiving swap. But the filling is where this dessert earns its reputation, and this one is worth doing right.
Now, I love a good Southern classic as much as anyone else. However, some things just taste better from scratch, and this blueberry layered dessert is one of them.
What Is Blueberry Yum Yum?
Never heard of this dessert? It’s a layered Southern dessert that’s been showing up at church suppers and cookouts for decades. Nobody seems to know exactly where the name came from, but the format is consistent: a crust, a cream cheese layer, a fruit filling, and whipped cream on top. It’s often compared to blueberry lasagna, which is essentially the same dessert.
The difference with this version is the crust. Rather than graham crackers or Oreos, this one uses a shortbread and pecan base that bakes up buttery and crisp, which holds up better under the layers and adds a nutty flavor you don’t get from a cracker crust.
The Crust Makes It
A plain shortbread crust works, but the pecans are what make this one worth remembering. They add a crunch that holds up even after a night in the fridge, and that nutty flavor against the sweet blueberry filling is the kind of combination that makes people ask what’s in it.
Press the crust firmly and evenly into the pan, bake it until it’s golden brown, and let it cool completely before you add a single thing on top. This is the step people rush, and it shows. A warm crust melts the cream cheese layer and you lose the clean, distinct layers that make blueberry yum yum worth making in the first place.
If you love the pecan shortbread base, these lemon blueberry bars with shortbread crust use the same buttery foundation with a lemon curd filling.
The Same Filling as My Blueberry Pie
The homemade blueberry filling is the same one I use as the base for my fresh blueberry pie, and it’s the reason this version tastes different from every yum yum you’ve had at a potluck. You cook it down until it’s thick enough that a spoon leaves a path on the bottom of the pan, then chill it completely before assembly.
It takes about five minutes on the stove and the result is a filling that tastes like blueberries instead of blueberry-flavored sugar. Frozen blueberries work here if fresh aren’t available.
Homemade Blueberry Filling and Cream Cheese
Exact amounts are in the recipe card at the bottom.
Layering the Blueberry Yum Yum
Step One: Cook the Blueberries
Cook until it thickens and a spoon leaves a path on the bottom of the pan, about 3-4 minutes. Think of it like a loose jam, thick enough to mound slightly on a spoon.
Step Two: Cool the Filling
Pour the blueberry filling into a glass bowl and cool it until it reaches room temperature. The freezer speeds this up, but don’t let it freeze around the edges.
Step Three: Make the Crust
Step Four: Bake the Crust
Step Five: Make the cream cheese layer
Step Six: Whip the Cream
Step Seven: Build the Layers
Step Eight: Chill Before Slicing
This blueberry yum yum has been earning its place at Southern tables for decades, and this version, with a pecan shortbread crust and homemade filling, is exactly why. If you’re looking for another easy crowd-pleasing blueberry dessert, this blueberry pudding cake is just as simple and just as good.
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Equipment
Ingredients
Blueberry Filling
- 2 cups fresh blueberries
- ¾ cup sugar
- ⅛ teaspoon salt
- 3 tablespoons cornstarch
- ¼ cup water
- 1 tablespoon butter
- 1 tablespoon lemon juice
Shortbread Layer
- 1 cup flour
- 3 tablespoons sugar
- ½ cup cold butter cubed
- 1/2 cup chopped pecans
Cream Cheese Layer
- 8 ounces cream cheese
- ½ cup powdered sugar
- 1 cup heavy cream
- 1 teaspoon vanilla
Topping
- 2 cups heavy cream
- ½ cup powdered sugar
- 1 teaspoon vanilla
- ¼ cup toasted pecans
Instructions
- Add 2 cups of blueberries to a saucepan with sugar, cornstarch, lemon juice, salt, butter and water. Bring to a boil over medium-high heat, stirring frequently until it thickens and a spoon leaves a path on the bottom of the pan, about 3-4 minutes. It should be thick. Place in a glass bowl and put it in the freezer for 20-30 minutes until it is room temperature.
- While the blueberry filling cools, bake the crust. Preheat the oven to 375º. Spray the bottom of a 9 x 13 baking pan with cooking spray.
- In a medium bowl, whisk together the flour and sugar and use a pastry cutter to cut in the cold butter until the butter is incorporated and is the size of peas. Add the pecans and mix with a fork. Press it firmly into the bottom of the prepared pan and bake for 15-20 minutes, until it is golden brown. Remove to a wire rack and allow to cool completely.
- In a mixing bowl, beat the cream cheese, powdered sugar and vanilla until smooth and creamy. Add 1 cup of heavy cream and beat on high until it is light and fluffy,
- In a separate bowl, add 2 cups of heavy cream, ½ cup of powdered sugar and vanilla and beat on high until soft peaks form. Fold about a cup of the whipped cream into the cream cheese mixture.
Assemble
- Once the crust and filling are completely cooled, spread the cream cheese mixture over the crust. Add the blueberry filling and then top with whipped cream. Sprinkle with toasted pecans. Allow to chill for at least 4 hours or overnight.
Notes
- The filling and crust must be completely cool before assembling. This is the step people rush, and it shows.
- Overnight chilling gives you the cleanest slices. Four hours works but the layers set more firmly by morning.
- Frozen blueberries work well in the filling. Add them straight from frozen and cook as directed.
- Store covered in the refrigerator for up to 3 days.
