Monday, January 30, 2012

Blueberry Cream Cheese Bartholmue

2 (8 ounce) cans refrigerated crescent roll dough
  • 2 (8 ounce) packages cream cheese

  • 1 cup white sugar

  • 1 teaspoon vanilla extract

  • 1/2 cup butter, melted

  • 1 cup of powdered sugar

  • 1/4 cup of milk

  • 1 teaspoon ground cinnamon

  • 1 Lemon, zested

  • 1/2 to 1 cup fresh blueberries

  • Directions
    1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch pan.
    2. Press one can of the crescent rolls into the bottom of the prepared pan. In a medium bowl, mix together the cream cheese, 1 cup of sugar, lemon zest and vanilla until smooth and creamy. Spread over the crescent layer. Sprinkle blueberries over cream cheese mixture. Unroll the second can of crescent rolls and lay them on top of the cream cheese layer. Do not press down. Pour the melted butter over the entire pan. 
    3. Bake for 25 to 30 minutes in the preheated oven, or until the top is crisp and golden.      
    4.  Mix powdered sugar, cinnamon and a bit of milk (start with a couple  of Tbls add more as necessary) and make a glaze. Drizzle glaze over the top.  Let sit or refrigerate until cooled.  Cut into squares and get the coffee or milk ready.  Then proceed to nirvana, this stuff is heavenly!

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