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Home -> Sweets & Desserts -> Cobblers

Fresh Blueberry Slump Recipe Rating: N/A
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Recipe submitted by chefdude7263






Ingredients   (view qty in metric system instead)
Filling:
36 ounces fresh or frozen, thawed blueberries
1 cup plus 8 tbsp. sugar
1/2 cup plus 3 tbsp. water
3 tbsp. cornstarch
12 ounces cream cheese, softened
1 1/2 tbsp. lemon juice
1 1/2 tsp. vanilla extract

Topping:
1 1/2 cups all purpose flour
1/3 cup brown sugar
1 tbsp. baking powder
1/8 tsp. salt
3/4 cup milk
3 tbsp. melted butter

Directions
For Filling:
Combine blueberries, 1 cup plus 2 tbsp. sugar and 1/2 cup water in a large saucepan. Bring to a boil over medium high heat, stirring frequently. Place remaining 3 tbsp. water in a small bowl. Sprinkle cornstarch over water and stir until dissolved. Stir into blueberry mixture and return to a boil, stirring frequently. Pour blueberry mixture into a glass 13x9 inch baking dish and cool to room temperature.

Preheat oven to 400 degrees. Beat together cream cheese, lemon juice, vanilla and remaining 6 tbsp. sugar in a medium bowl until smooth. Drop cream cheese mixture by tablespoonfuls over blueberries, spacing evenly.

For Topping:
Stir together flour, brown sugar, baking powder and salt in a large bowl. Stir in milk and melted butter until well blended. Drop topping by tablespoonfuls over filling, spacing evenly. Bake about 25 minutes until filling is bubbly and topping is golden brown. Transfer slump to a rack and cool slightly before serving.

Serves 8 to 10.



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