Blueberry Cream Cheese Crisp Recipes

BLUEBERRY CRISP

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat an 8-inch square baking dish with cooking spray.
• Combine blueberries, sugar, and flour in a bowl. Toss gently until berries are coated. Pour into the prepared baking dish.
• Mix brown sugar, flour, oats, butter, baking soda, salt, and cinnamon in another bowl with 2 knives or a pastry blender. Sprinkle over the blueberry mixture.
• Bake in the preheated oven until golden brown and bubbly, about 30 minutes.

BEST BLUEBERRY CRISP

Steps:

• Set oven to 350 degrees F.
• Prepare an 11 x 7-inch baking dish (can use a 13 x 9-inch but it will not be as high).
• Spread the blueberries in the bottom of the prepared baking pan.
• In a small saucepan over medium heat combine the sugar, cornstarch, water and 2-3 Tbsp lemon juice; cook and stir until thick and clear, then add in the vanilla.
• Pour over, then gently stir in the cooked mixture with the blueberries.
• In a bowl combine the flour with oats, brown sugar and cinnamon.
• Add in the melted butter; mix until crumbly (I start mixing with a spoon then finish mixing with my hands).
• Sprinkle over the top of blueberries (there will be a couple of empty spots that is okay, there may seem like a lot of crumble but it will settle when baking).
• Bake for 30-35 minutes, or until blueberry mixture bubbles and the topping is brown.
• Serve with ice cream-- enjoy!

BLUEBERRY CRISP I

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place the blueberries into an 8x8 inch square baking dish. In a medium bowl, cream together the margarine and 3/4 cup sugar until smooth. Stir the flour into the creamed mixture alternately with the milk. Spoon batter over blueberries. Mix together the remaining 3/4 cup sugar with the cornstarch and nutmeg. Sprinkle over the top. Pour boiling water over the whole thing.
• Bake for 1 hour in the preheated oven. Cool for at least 10 minutes to set. Serve with whipped topping or vanilla ice cream.

BLUEBERRY CREAM CHEESE ROLL

Steps:

• Preheat oven to oven to 375*.Sift together the flour, baking powder, and salt. In a large mixer bowl, beat the eggs at high speed until lemon colored.
• gradually add the sugar a tblespoon at a time, beating constantly; add the vanilla.
• Reduce speed to slow and add the flour mixture to the egg mixture, beating only until blended.
• add the hot water all at once and beat to a smooth batter.
• Line a 15x10" jelly roll pan with wax paper and grease.
• Spread the batter evenly over the pan. Bake for 12-14 minutes or until the cake is golden and springs back when you touch it lightly with your finger.
• Loosen the cake carefuly from the sides of the pan with spatula. Sift powdered sugar over the cake, cover with a dish towel. Peel off the wax paper and quickly trim off the crisp edges with a sharp knife.
• Beginning at short end, roll the cake and towel together into a firm roll.
• cool on a rack while you prepare the filling.
• in a mixer bowl, beat the cream cheese with the milk until smooth -- and fluffy.set aside.
• in a saucepan, combine the sugar, cornstarch, lemon rind, and salt.
• place a strainer over the pan and drain the juice from the blueberries into the mixture, setting the berries aside.
• cook over medium heat until thick, stirring constantly.
• Remove from the heat and stir in the butter, lemon juice and mace.
• Carefully fold in the blueberries.chill.
• carefully unroll the cake and spread the cream cheese mixture thinly over the entire surface.
• Spread the blueberry mixture over the cream cheese to within 1/2" of the edges, and reroll the cake.
• place the roll, seam side down on a rectangular tray and refrigerate until 30 minutes before serving.
• cut into 1" slices and serve.