One Year Ago: Lemon Blueberry Cupcakes
Remember to enter the All Through The Year Cheer Fourth of July event! The MckLinkey will open on June 30th!
Want a recipe that requires no cooking and tastes delicious? Well then, you came to the right place. This little gem of a recipe can be made with virtually any berry you desire and the filling can be made up to one day in advance. Talk about versatile and easy! Crunchy graham crust filled with a rich creamy custard like filling. I used tons of fresh blueberries and organic blueberry jam for my topping and cut my strawberries to look like stars. It’s the perfect Fourth of July recipe! Enjoy!
Blueberry Sour Cream Tart:
8 whole graham crackers, coarsely broken
1/4 cup golden brown sugar – packed
1/4 cup (1/2 stick) unsalted butter – melted
Filling and Topping:
6 ounces cream cheese – room temperature
1/3 cup sugar
1/2 cup sour cream
2 teaspoons fresh lemon juice
1/2 teaspoon vanilla extract
2 1/2 pint fresh berries
1/4 cup jam
(The original recipe calls for Raspberries but I used blueberries)
Preheat oven to 375°F. Grind crackers and sugar in processor until coarse crumbs form. Add butter and process until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake until crust is firm to touch, about 8 minutes. Cool crust on rack.
Make filling and topping:
Using electric mixer, beat cream cheese and sugar in medium bowl until smooth. Beat in sour cream, lemon juice and vanilla. Spread filling in cooled crust. Chill until firm, at least 4 hours. (Can be made 1 day ahead. Cover; keep chilled.)
Arrange berries over filling. Whisk jam in small bowl to loose consistency. Drizzle over berries. Serve immediately or chill up to 3 hours.