I’ve been on summer break almost a week now. I mentioned to my friend the other day that I was a little bored, and she told me I should enjoy this boredom now because after the kid comes, I’ll probably never be bored again. Good point, I should probably stop complaining…not only for that reason, but because I realize that having summers off is a huge perk that a lot of people are jealous of, and it’s kind of obnoxious to take it for granted.
So no more complaints here! I think I just had a tough time transitioning to spending my day with hundreds of teenagers to sitting quietly at home with no papers to grade or lessons to plan. But there ARE workouts to do, things to knit and bake, and books to read. Oh and that baby to get ready for…
My sister was here last weekend and she’s a better baker than I am. She doesn’t have a blog, but I keep telling her she needs to guest post on mine because she takes more pictures of food than I do and makes AMAZING cupcakes and cakes and cookies. She also happened to get the shot of me in action.
It took us FOREVER to decide what we wanted to bake when were hanging out this weekend, but the huge container of blueberries from Trader Joe’s beckoned and we settled on this. Our mom used to make something similar when we were little, and it’s delicious. I’d never made it in a tart pan before, but Mike said I have too many different pans that I never use so I had to prove him wrong. Score one point for maturity there! It would work well in either an 11″ tart pan or a regular pie pan.
(adapted from Notes From My Food Diary)
1 1/2 cups graham cracker crumbs
4 Tbsp butter, melted
3 Tbsp sugar
filling and topping
12 ounces cream cheese, softened
1/2 cup sugar
zest of 1 lemon
1/2 cup sour cream
2 large eggs
3 cups fresh blueberries, divided
1/2 cup sugar
1 tbsp freshly-sqeezed lemon juice
Preheat the oven to 350 F and grease an 11″ tart pan (or a 9″ pie pan).
Combine the cracker crumbs, melted butter, and sugar and press into the tart pan. If the mixture seems especially crumbly, add a little extra melted butter so it holds together. Place in the fridge while you prepare the filling and topping.
To make the filling, beat the cream cheese on high until smooth and creamy. Gradually add the sugar, and mix on medium until incorporated. Scrape down the sides of the bowl and add the zest, eggs, and sour cream, then mix on medium until smooth.
Pour into the crust and spread evenly. Bake for about 25 minutes, or until set and slightly puffed up (it will settle as it cools). Cool to room temperature, then make the topping.
Combine 1 1/2 cups of blueberries with sugar in a medium saucepan. Cook over medium, stirring constantly, until fruit is soft and has released juices (about 5-7 minutes). Remove from heat and stir in the lemon juice and remaining berries. Cool to room temperature, then pour over the cream cheese layer, spreading evenly. Chill about 3 hours before serving.