Blueberry Crumble
For the Crust
2 Sticks of unsalted butter
1/2 c. sugar
2 1/2 c. flour
1/2 tsp. salt
For the Filling
2 blocks of cream cheese ( room temperature )
1/2 c. sugar
1 large egg ( room temperature)
1/ 2 c. sour cream
1 tsp. vanilla
1 Tbsp. lemon zest
juice of one lemon
3 c. fresh blueberries
For the Topping
1 stick of melted unsalted butter
1/3 c. sugar
1 c. all purpose flour
1 tablespoon light brown sugar
Preheat oven to 350 degrees. Spray cooking spray on bottom and sides of a 9×13 pan
Mix with hand mixer the ingredients for the crust and spread on the bottom of pan. Bake for approximately 20 minutes or until golden brown. Let cool
While the crust is cooling, mix ingredients together for the filling, minus blueberries. Mix until creamy then fold in the fresh berries. Layer the filling over the cooled crust.
Mix together the ingredients for the topping and layer evenly over the filling.
Place the crumble in the oven for approximately 40 minutes. Until the topping is golden and the center is set. Let the crumble cool at room temperature and then refrigerate until ready to serve.
Of course this tastes great solo or with a side serving of vanilla bean ice-cream. A perfect Easter treat. Enjoy!