Yield
9×13 pan
Ingredients
- 1 ½ cup self rising flour or ( 1 ½ cup flour, 1 tbsp baking powder, ½ tsp salt)
- ¾ cup butter
- ½ cup brown sugar
- ½ cup chopped pecans
- 1 pkg cream cheese
- 1 carton cool whip
- ¾ cup icing sugar
- 4 cups blueberries
- 1 cup sugar
- 1 cup water
- 3 tbsp cornstarch
Directions
- Mix self rising flour, butter brown sugar and pecans, press into 9 X 13 pan and bake at 350º for 10 to 15 minutes. Cool
- Mix cream cheese, cool whip and icing sugar together and spread over cooled bottom
- Whisk together sugar, water, cornstarch until smooth. Add blueberries. Cook over medium heat to a boil. Boil and stir 2 minutes. Cool Spread over cream cheese mixture. Chill at least 2 hours before serving.