I have to confess this is the first time I have actually cooked with blueberries, I usually find they are simply perfect on their own. However the last few weeks other blogs have been inundated by beautiful blueberry recipes, I just had to jump on the band wagon, and I am so glad I did. I also like to think that using fruit in baking takes a small amount of guilt away from eating it. Yes this recipe has lots of cheese, and butter, and sugar in it but it also has fruit! I don’t think this argument will stand up in the healthy eating court, but hey, I like to believe it!
– 75g butter
– 200g digestive biscuits – crushed
– 500g low fat soft cheese
– 1 x 397g tin condensed milk
– 1tsp vanilla extract
– 3 eggs
– Finely grated zest of 1 lemon
– 150g blueberries
Melt the butter in a pan. Remove from the heat and stir in the the biscuit crumbs
Tip the mixture into a 23cm loose based tin, pressing them down so that they are well set within the tin. Chill in the fridge for about half an hour
Pre-heat the oven to 170’c
Make the filling by beating together the cheese, condensed milk, vanilla, eggs and lemon juice.
Pour the filling over the biscuit base and then sprinkle the blueberries over the top.
Place in the middle shelf of the oven and bake for 1 hour, until set.
Remove, and leave to cool before serving