Recipe Details
Ingredients
-
1cupall-purpose flour
-
¾cupchopped pecans
-
½cupbutter, melted
-
4cupsblueberries
-
1cupwhite sugar
-
2tablespoonscornstarch
-
1teaspoonlemon juice
-
1(8 ounce) packagecream cheese, softened
-
1(14 ounce) cansweetened condensed milk
-
⅓cuplemon juice
Cooking Directions
-
Preheat the oven to 300 degrees F (150 degrees C).
-
Mix flour, pecans, and butter in a bowl. Press dough into a 9×13-inch baking dish to form a crust.
-
Bake in preheated oven until golden brown, about 30 minutes. Allow crust to cool completely.
-
Meanwhile, heat blueberries, sugar, cornstarch, and 1 teaspoon lemon juice in a saucepan over medium heat until berries burst and juice thickens, about 10 minutes. Allow blueberry sauce to cool completely.
-
Beat cream cheese until fluffy. Add sweetened condensed milk and blend well. Stir in 1/3 cup lemon juice. Pour cream cheese filling into cooled crust and spread blueberry sauce over cream cheese. Chill in refrigerator for at least 2 hours before serving.
Nutrition Facts
| Full Nutrition Label | |
|---|---|
| Servings Per Recipe8 | |
| Calories631 | |
| % Daily Value * | |
| Total Fat 33g |
42% |
| Saturated Fat 12g |
58% |
| Cholesterol 48mg |
16% |
| Sodium 278mg |
12% |
| Total Carbohydrate 79g |
29% |
| Dietary Fiber 3g |
11% |
| Total Sugars 60g |
|
| Protein 9g |
18% |
| Vitamin C 13mg |
15% |
| Calcium 181mg |
14% |
| Iron 2mg |
9% |
| Potassium 349mg |
7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved
Dish Photos
