Do you remember when you were younger and you would go blueberry picking? I do. Half the blueberries would be in the bucket and the other half in my mouth. My shirt and fingers would be blue with the juice, but it was something I looked forward to every summer when they were ripe. Now I just go to my back yard where I have two little starter bushes. My only problem is I have to race the dog to see who gets there first!
With blueberry season its natural to want to make blueberry pies. I love a good pie but it is a little basic at times. Imagine how pleased I was when I looked through a “Fine Cooking” magazine and discovered this blueberry pie parfait! I had to give it a try…and taste!
This recipe had a white chocolate whipped cream and it was a welcome addition. It lightened up the dessert without taking away from the blueberry pie flavor I expected and the white chocolate added a rich undertone. The buttery almond-thyme streusel added more of a textural crunch than would a standard pie crust, which I really loved. For me, this dessert was a huge winner on the flavor thermometer.
What I also liked about this is that if you’re tasting as you go along with the recipe, you can change it up to make it more to your personal liking. A little more white chocolate in the whipped cream, an extra squeeze of lemon into the blueberry or another shake of cinnamon into the streusel.
I’ve made these several times since my discovery of the recipe and it always gets rave reviews. A few nights ago, we had been invited over to a friend’s home for dinner and I wanted to bring this but wasn’t sure about the trip. It was easily solved when I used jelly canning jars, topped them with a lid and no spill! And I got extra points for presentation.
So enjoy your summer and bring some tasty fun to your family and friends. They will love you for it!