I bought a blueberry bush today. Couldn't resist with my new-found green thumb.
And, well, I thought it might be a good idea since my son and I love them so much and they're just so expensive. The plant was only eight bucks so why not give it a go, right?
Blueberries don't usually stick around very long here, but if by chance there are any sitting around after a few days, I'll use them up in a recipe before they go bad. I love to use blueberries in cooking and baking soone day, a coffee cake sounded good. I was also looking for something easy so I thought I'd use the crescent dough can that had been lingering in the fridge. It seemed like it would work really well since it bakes up nice and flaky so I worked out a couple ideas and ended up with this super easy, super yummy dessert.
It's bursting with blueberries and the cream cheese mixture bakes up nice and creamy while still holding everything together. It's also much easier to put together than it looks. I included step by step pictures below so you can see the process. And, hey, the wonderful thing about crescent dough is that you can always pinch it back together if you cut wrong or make a part the wrong size. It's very forgiving, but don't play with it too much or it won't rise properly when you bake it.
Tip: make sure you use the crescent sheet instead of the crescent rolls. You'll have to spread things out too much and manipulate the dough too much with the rolls so you won't get nice, flaky finish.
The filling for this recipe makes enough for two cakes but since you can't cut an egg yolk in half, I have to write out the whole thing for you. You can stick the leftovers in the fridge and use it for something else. (Muffin filling?) It will keep for about a week to a week and a half. Or maybe even make two cakes and freeze one? If you do that, please comment how it works out.