Blueberry Yum Yum with Shortbread Pecan Crust
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.
Servings 16
Calories 413kcal
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.
