BLUEBERRY SLUMP

Filling: 3 l2-oz. pckgs. frozen unsweetened blueberries, thawed
l cup plus 8 tbsps. sugar
l/2 cup water
3 tbsps. cornstarch dissolved in 3 tbsps. water
l2 oz. cream cheese, room temp.
l-l/2 tbsps. fresh lemon juice
l-l/2 tsps. vanilla extract
Topping: l-l/2 cups flour
l/3 cup firmly packed brown sugar
l tbsps. baking powder
l/4 tsp. (generous) salt
3/4 cup milk
3 tbsps. butter, melted
For filling: Bring blueberries, l cup plus 2 tbsps. sugar and l/2
cup water to boil in heavy large saucepan, stirring frequently.
Add cornstarch mixture and bring to boil, stirring frequently. Pour
mixture into l3x9x2″ glass baking dish and cool. (Can be made 4 hrs.
ahead. Cover; keep at room temp.)
Preheat oven 400. Using electric mixer, beat cream cheese, lemon
juice, vanilla and 6 tbsps. sugar in med. bowl until well blended.
Drop mixture by small spoonfuls over berry mixture, spacing evenly.
For topping: Mix first 4 ingredients in large bowl. Stir in milk
and butter. Drop mixture by spoonfuls atop filling, spacing evenly.
Bake until filling bubbles and topping is golden brown, about 25
mins. Cool slightly.
Serves l0 Bon Appetit Oct. l993
You can also try spreading the cream cheese mixture and then
the batter mixture instead of spooning it over the dessert.
I think that would work better.