1 1/2 cups blueberries
1 cup butter
3/4 cup brown sugar
1 1/3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/2 teaspoon dried parsley
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried sage
1 (12 ounce) package large cream cheese
1 cup butter, softened
Preheat oven to 350 degrees F (175 degrees C).
Preheat oven to 350 degrees F (175 degrees C).
Place blueberries in a medium bowl. Mix together the butter, brown sugar, flour and baking powder. Mix mixture into a 10x15 inch jelly roll pan. Spread blueberry mixture over blueberry crust.
In a large bowl, cream together the butter, cream cheese and butter until smooth. Mix in the dried parsley, marjoram, rosemary, sage and rosemary. Stir in the blueberry mixture. Fill blueberry filling with cream cheese mixture.
Bake in the preheated oven for 30 minutes. Remove from oven and stir cream cheese mixture and blueberry filling into blueberry crepe filling. Bake an additional 15 minutes or until filling is bubbly and filling is golden brown. Cool on a wire rack, covered, before serving.