BLUEBERRY PUFF CHEESECAKE BREAKFAST BAKE

1 can of Crescent rolls or 1 sheet of ready rolled puff pastry

4oz cream cheese, room temperature (original recipe called for 8oz)

3 – 4 Tablespoons powdered sugar (I used 2 with 4oz cream cheese)

1 tsp vanilla extract

1/2 cup frozen blueberries

Squeeze of lemon juice

1 Tablespoon Granulated Sugar

2 Tablespoons butter, melted

Cinnamon Sugar for sprinkling

Pre heat oven to 350.

Unroll and spread the crescent rolls or puff pastry sheets flatten then cut in half. Then with one half of the pastry, line the bottom of a greased 8 x 8 baking pan.

Mix cream cheese, powdered sugar, vanilla & lemon. Spread over dough.

Spread blueberries over filling and sprinkle with 1TBL sugar.

Top with remaining dough.

Pour melted butter over top of dough and brush to spread. Sprinkle with cinnamon sugar.

Bake 25-30 minutes. (my oven left it a little doughy at 25 minute)

Double recipe in a 9x13 pan.