The Captain Jefferds Inn

Kennebunkport, Maine

Specialty Recipe

Blueberry Cream Cheese Crunch

Ingredients:

1-1/2 cups all-purpose flour

1 cup graham cracker crumbs

2 Tablespoons baking powder

1/4 cup sugar

1/4 cup slivered almonds

1/2 cup butter

Three 8-ounce packages cream cheese

3/4 cup sugar

4 large eggs

2 Tablespoons all-purpose flour

1 teaspoon vanilla extract

1-1/2 cups fresh or frozen blueberries

1-1/2 cups muesli cereal or granola

vanilla ice cream or whipped cream

In a medium bowl, sift together 1-1/2 cups flour, cracker crumbs, baking powder, and sugar. Add the slivered almonds. Blend in the melted butter and spread evenly on the bottom of a 9 x 13-inch pan. Bake in a 350-degree oven for 20 minutes.

In a food processor, blend the cream cheese, sugar, eggs, 2 Tablespoons flour, and vanilla, or blend with a hand mixer. Spread the cream cheese filling over the baked crust. Sprinkle the blueberries over the filling, then sprinkle the muesli or granola over the top. Bake in a 350-degree over for 45 minutes.

Serve hot or cold with vanilla ice cream or whipped cream.

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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