BLUEBERRY CREAM CHEESE CRISP

Blueberry Cream Cheese Crisp image

Provided by Chrystal Cackler @journeyrock92

Number Of Ingredients 15

FOR THE CREAM CHEESE LAYER
8 ounce(s) cream cheese, softened
1/4 cup(s) granulated sugar
2 tablespoon(s) all-purpose flour
1 large egg
1 teaspoon(s) vanilla extract
FOR THE TOPPING
1 pint(s) blueberries
1/4 cup(s) granulated sugar
1 tablespoon(s) lemon juice
1/2 cup(s) all-purpose flour
1/2 cup(s) packed light brown sugar
1/2 teaspoon(s) ground cinnamon
1/4 cup(s) cold unsalted butter, cut into 1/2-inch pieces
1/3-1/2 cup(s) chopped pecans

Steps:

To make the cream cheese layer: Preheat oven to 325°. Grease an 11" x 7", 8" x 8", or 9" round pan. Using an electric mixer on medium speed, beat cream cheese, sugar, and flour until well-blended and smooth. Add egg and vanilla, and mix until combined. Spread mixture evenly into the bottom of prepared pan. Bake 15 minutes, or just until set. Set pan aside while you prepare the topping.
To make the topping: Increase the oven temperature to 375°. Place blueberries in a medium bowl. Add granulated sugar and lemon juice, and toss to coat. Set aside. In a separate bowl, mix flour, brown sugar, and cinnamon. Add butter and mix with a pastry blender or fork until combined. Dough will be crumbly. Add pecans and toss to mix.
Pour blueberry mixture over cream cheese layer. Sprinkle crumb mixture evenly over blueberries. Bake 22 to 25 minutes, or until the top is lightly browned and the blueberries are bubbly.