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minutes or until firm. Cool. Spread Blueberry Topping over cheesecake. Refrigerate several hors. Makes 10 to 12 servings.
Blueberry Topping: Combine 2 cups fresh or frozen North American blueberries, thawed if necessary; 1/4 cup each sugar and water; 2 tablespoon cornstarch and dash salt in saucepan. Cook and stir about 4 minutes or until thickened. Stir in 1 tablespoon lemon juice. Cool to lukewarm. Makes about 2 cups.
Blueberry Coffeecake
2 cups flour
1/2 cup sugar,
1 tablespoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon salt
1/2 cup butter or margarine, softened
1 cup milk
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2 cups fresh or frozen North American blueberries, thawed it necessary
Nut Topping
Combin all ingredients expect blueberries and Nut Topping. Using electric mixer, beat 30 seconds on low speed; scrape bowl. Beat 2 minutes on medium speed; scrape bowl frequently. Spread half of batter in greased 2-quart glass baking dish. Spread half of blueberries on batter; sprinkle with half of Nut Topping. Repeat layers with remaining batter, blueberries and Nut Topping. Bake at 375 degrees F for 45 to 50 minutes or until wooden pick inserted near center comes out clean.
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