Blueberry Cobbler Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C).

In a medium bowl, cream together the butter, sugar, blueberries, cream cheese, vanilla extract and chopped pecans. Stir in the flour, milk, pineapple juice concentrate, pineapple chunks, pineapple juice concentrate, pineapple chunks, pineapple juice concentrate, pineapple juice concentrate and pineapple juice concentrate.

Spread 1/2 cup of the mixture into a 9 inch square baking dish. Spread another 1/2 cup of the mixture onto the bottom of the baking dish. Spread another 1/2 cup of the mixture over the top of the blueberry layer. Spread the remaining 1/2 cup of cream cheese mixture over the blueberry layer.

Bake at 350 degrees F (175 degrees C) for 50 minutes, or until toothpick inserted in center comes out clean. Cool in pan on wire rack for 10 minutes.

In a large bowl, cream together the cream cheese, brown sugar, blueberries and butter until smooth. Beat in the brown sugar, blueberries, pecans and cream cheese mixture. Mix in the egg and vanilla until well blended. Beat in the blueberries and butter. Mix in the flour, milk and vanilla until well blended. Spread mixture into baking dish. Cover and refrigerate overnight.

To make the blueberry filling: In a medium saucepan, mix 1/2 cup butter, 1/2 cup brown sugar, 1/2 cup blueberries, 1/2 cup butter, 1/2 cup brown sugar, 1/2 cup blueberries, 1/2 cup butter, 1/2 cup brown sugar, 1/2 cup blueberries, 1/2 cup butter, 1/2 cup brown sugar, 1/2 cup blueberries. Bring to a full rolling boil, stirring constantly. Boil about 15 minutes, stirring occasionally. Remove from heat. Stir in the blueberry filling and butter mixture. Spread cream cheese mixture over blueberry layer.

Bake in preheated oven for 35 to 40 minutes, or until toothpick inserted in center comes out clean. Cool slightly before cutting into squares.