3/4 cup sugar
3 tablespoons cornstarch
1 cup water
4 cups fresh or frozen blueberries
1 teaspoon grated orange peel, zest (optional)
1 tablespoon fresh orange juice (optional)
6 tablespoons all-purpose flour
1/4 cup sugar
1 tablespoon grated orange peel, zest (optional)
1/4 cup cold butter or margarine
Cream Cheese Filling:
1 package (8 oz) cream cheese, softened
1/4 cup sugar
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits
Recipe adapted from Pillsbury
All ingredients are in the picture, except orange (it's optional).
Grate orange then press the juice out of it.
Heat oven to 350°F.In 2-quart saucepan, mix 3/4 cup sugar and the cornstarch. Gradually stir in water. Cook and stir over medium heat about 10 minutes or until thickened. Add 1 1/2 cups of the blueberries. Reduce heat to low.
Cover; cook about 10 minutes or until mixture returns to a boil. Stir in 1 teaspoon orange peel and 1 tablespoon orange juice. Add remaining blueberries; stir gently. Set aside.
Cut in butter, using pastry blender (or use a fork or pulling 2 table knives through ingredients in opposite directions)
Mix until mixture looks like coarse crumbs. Set aside.
In small bowl, beat cream cheese filling ingredients until smooth; set aside
With floured fingers, flatten each to form 4-inch round or use a roller.
Press 1 biscuit round into each of 16 ungreased regular-size muffin cups.
Spoon 1 tablespoon cream cheese filling in to into each biscuit-lined cup.
Then add 2 tablespoons blueberry filling into each muffin pie.
Sprinkle each with about 1 tablespoon streusel (cups will be full).
Bake 18 to 22 minutes or until golden brown.
Cool 5 minutes. Remove from muffin cups to cooling rack. Cool 10 minutes before serving. Here we made 3 portions for church bake sale.
I am participating in link party at Manic Monday!