- 2 16 oz cans refrigerated biscuits
- 1 cup fresh blueberries divided use
- ½ block (4 oz) cream cheese softened
- ¼ cup sugar
- 2 tbsp milk
- for the topping:
- melted butter
Preheat oven to 350f degrees. Spray a 9-inch loaf pan with nonstick cooking spray.
In a bowl, blend together cream cheese, sugar, milk, and half of your blueberries with a hand mixer until smooth.
Roll out biscuits until flattened.
Spread blueberry cream cheese mixture on top of flattened biscuits.
Toss a few blueberries on each piece, then stack up into two equal stacks.
Place the blueberry stacks inside the prepared loaf pan.
Sprinkle a few more blueberries on top, brush with butter, and bake covered, at 350f degrees, for 30-35 minutes, or until top is golden and bread is cooked through. *If your top is cooked but your inside isn’t, cover tightly with foil again and bake an additional 15-20 minutes.
Once fully baked, brush with melted butter, sprinkle with some sugar, and serve warm.
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