Maine blueberries are wildly abundant this year. If you need some ideas for what to do with them all, check the Food & Dining section every week this month for a blueberry-inspired recipe from a local chef.

This week’s recipe comes from Adam White, executive chef at The Salt Exchange:

“Some of my favorite summer activities are blueberry-centric, from picking them with my daughter and nieces to baking them in Sunday morning pancakes or suspending them in a cheesecake. They bring plenty of smiles and memories. It’s truly a privilege being a chef in Maine with such distinct seasons and vast, diverse bounty of agriculture to honor and share with our guests.”



Servings: 16

1 pint fresh Maine blueberries

24 ounces cream cheese

1 cup granulated sugar

5 whole eggs

1 cup sour cream

1 cup heavy cream

1 tablespoon vanilla extract


2 cups graham cracker crumbs

1/3 cup sugar

8 tablespoons butter, melted

Preheat conventional oven to 250 degrees.

To make the crust:

1. Combine cracker crumbs, sugar and butter thoroughly.

2. Line bottom of 9-inch springform pan with crumb mixture and press evenly to fill bottom.

3. Place springform in refrigerator or freezer until ready to use.

To make the cake:

1. In food processor or mixer blend cream cheese and sugar until smooth.

2. Add one egg at a time, incorporating thoroughly before adding the next egg.

3. Add sour cream and mix.

4. Add heavy cream, mix, scrape down sides and bottom of bowl, and mix until smooth.

5. Add vanilla and mix.

6. Fold in blueberries.

7. Pour batter into springform then place springform in baking pan and fill with enough water to reach half way up the springform.

8. Place into oven and bake for 3 hours. Cake will jiggle slightly.

9. Cool cake in water bath and remove when water is cool enough to touch.

10. Refrigerate for 6 hours before serving.