We are so excited to present this recipe for our version of Nanny’s Blueberry Banana Delight! We grew up eating this dessert at our Aunt Pam’s house, at church potlucks, and it was a must-have for summer holiday desserts. It always reminds us of our Nanny in Louisiana. In honor of our southern roots, we hope you enjoy this nostalgic layered dessert.

Our Mother’s Southern Roots

Our mother grew up in the south and she brought the traditions of church potlucks with her to the north country, where we grew up. As we get older, we feel the importance of remembering our roots and the memories we have around food, family, and celebration. We remember our mom making this dessert, filling our kitchen with the smell of shortbread and blueberries on the stove. What a delight to help her “clean” the bowl and spatula! It’s amazing how something so simple can take you back to childhood and make you feel young again. 

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Nostalgic Desserts from our Childhood

While researching this recipe, we came across so many other desserts that we remember from our childhood. There were so many retro desserts like Mississippi Mud pie, banana pudding, cherry dump cake and Texas sheet cake. Our mom was the QUEEN of Texas sheet cake! Every birthday, you could bet the farm on a Texas sheet cake. It was a simple and inexpensive recipe that fed our large family. Our mom knew how to feed a crowd on a shoestring budget!

A Healthier Version of this Retro Blueberry Banana Delight 

Nanny’s Blueberry Banana Delight

For the Shortbread Cookie Crust

First, preheat your oven to 350 degrees. Take a large mixing bowl and add the flour, sugar and salt. Next, whisk all these ingredients together. Then you will add the butter, cutting it in with your fingers or a pastry cutter. When you have a sand-like consistency, add your walnuts, if using them. Lastly, dump your shortbread mixture into a 9×13 baking dish and pat it down into an even layer. Prick it with a fork. You will bake this for 15 minutes, or until golden brown. Finally, set it aside to cool.

Cream Cheese Filling

To Make Homemade Whipped Cream

Add 1 Cup of Heavy Whipping Cream to a large mixing bowl. Next, add 2 tablespoons of powdered sugar, and a pinch of salt to the heavy cream. Using a hand mixer, you will whip the cream until it forms stiff peaks. Be sure not to overdo it, or you’ll end up with butter! Cover the whipped cream and place it in the fridge.

To Assemble the Cream Cheese Filling

First, in a large mixing bowl, add the softened cream cheese, the powdered sugar, a pinch of salt, and vanilla. Cream these ingredients together with a silicone spatula. Next, mix in the sour cream until incorporated. Now remove the whipped cream from the fridge, and gently fold it into the cream cheese mixture. Lastly, you will need to cover the filling and place it in the fridge.

For the Blueberry Topping

Directions for Blueberry Topping

In a heavy bottomed saucepan, add the blueberries, salt, lemon juice and zest, along with the sugar and 1 Cup of water. After that, simmer this mixture on medium heat until it comes to a gentle boil. Next, you will make a slurry with the corn starch. Add the 3 heaping tablespoons of cornstarch to 1/2 Cup of water. Mix together thoroughly with a whisk.

Next, turn down the heat on the blueberry mixture.  Add the cornstarch slurry to the gently boiling blueberries. Stir vigorously for about 30 seconds, being careful not to scorch the filling. Lastly, turn off the heat and add the vanilla. Remove the pan from the heat and pour the liquid into another bowl, cover with saran wrap, then place it in the fridge to cool. 

Time to Assemble the Blueberry Banana Delight!

Starting with your cooled shortbread crust, slice 3 ripened bananas, and create an even layer of slices on the cookie crust. Next, pour the cream cheese filling over the layer of bananas and spread evenly. Lastly, add the blueberry filling to the top. Now, you can either eat this delicious blueberry banana delight right away, or store it in the fridge…if you can resist it…

Blueberries; A Summertime Favorite

Blueberry picking season is here (or just around the corner!), so hopefully this recipe helps you decide what to do with all that fresh blueberry goodness! Once you try it, we’re sure it will become a regular recipe in your summertime rotation. We can’t wait to make one for our upcoming July 4th celebration! 

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