A couple weeks ago, I promised to get off my blueberry recipe kick and move onto other foods. Technically, I’m keeping the promise by sharing this yummy dessert from Family Camp, Huckleberry Pizza. But in truth, Midwesterners without access to the delectable mountain fruit will have to substitute blueberries. The flatland cousin to the smaller, purplish berry won’t have quite the same tang, so you might want to add some lemon juice to punch up the flavor.
Due to cool temperatures this spring and early summer, the huckleberries weren’t quite ready for picking during this year’s Family Camp. Thankfully, we still had plenty frozen from last year’s bumper crop, so the cooks were able to prepare one of my favorite camp desserts. It was so good, I had two pieces…and didn’t feel bad about indulging since who knows when I’ll taste it again?
Huckleberry Pizza
Mix:
1 cup flour
1/2 cup butter
1/2 cup powdered sugar
Press into a 9×13 pan or pizza pan. Bake at 375 degrees for 15 minutes. Cool completely.
Cream:
8 ounces cream cheese
1 cup powdered sugar
1 cup Cool Whip
Spread on cooled crust and chill.
Mix:
1 cup sugar (probably can cut this to 1/2 cup if using blueberries)
1/4 cup cornstarch
Stir in 1 cup water. Stir and cook over low heat until thick. Add 3 – 4 cups huckleberries. Spread over cream cheese layer and refrigerate for several hours before serving.
