Ingredients
For the blueberry layer
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4 cups fresh blueberries (about 600 g)
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2 tablespoons granulated sugar
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1 tablespoon lemon juice
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1 teaspoon vanilla extract
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1 tablespoon cornstarch
For the cream cheese topping
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8 oz (225 g) cream cheese, softened
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½ cup granulated sugar
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1 large egg
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1 teaspoon vanilla extract
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½ cup all-purpose flour
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¼ cup unsalted butter, softened
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¼ cup shredded coconut (optional)
Instructions
1. Prepare the oven. Preheat to 350°F (175°C). Lightly grease a 9 × 13-inch baking dish.
2. Prepare the blueberries. Wash and dry the blueberries. Toss them with sugar, lemon juice, vanilla, and cornstarch until evenly coated.
3. Make the cream cheese mixture. Beat the softened cream cheese with sugar until smooth. Add the egg and vanilla, mixing until combined.
4. Create the crumb topping. In a separate bowl, combine flour and softened butter with a fork until small crumbs form. Fold in the coconut if using.
5. Assemble the dessert. Spread the blueberries evenly in the baking dish. Spoon the cream cheese mixture over the berries, then scatter the crumb topping across the surface.
6. Bake. Bake for 35–45 minutes, until the topping is lightly golden and the blueberry juices are bubbling around the edges. If the center contains cream cheese filling, it should be set rather than liquid.
7. Cool and serve. Let cool for at least 20–30 minutes. Refrigerate for 2 hours if you prefer a firmer, cheesecake-like texture.
Nutrition information
Estimated per serving, assuming 10 servings and optional coconut included.
| Nutrient | Approximate amount |
|---|---|
| Calories | 270–320 kcal |
| Protein | 4–5 g |
| Carbohydrates | 35–42 g |
| Total fat | 13–16 g |
| Saturated fat | 7–9 g |
| Fiber | 2–3 g |
| Total sugars | 24–30 g |
| Sodium | 100–160 mg |
Nutrition values vary with ingredient brands and portion sizes.
Quick tips
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Use frozen blueberries straight from the freezer, adding 1–2 teaspoons of extra cornstarch if they release lots of juice.
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For a sweeter dessert, drizzle with a little honey after baking.
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For a crispier topping, sprinkle on crushed graham crackers.
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Storage: Refrigerate in a covered container for up to 4 days.
Note: The photo alone doesn’t establish the exact ingredients or whether the dish is baked. This recipe is an interpretation of the pictured blueberry and white cream-cheese topping.