Ingredients for Blueberry Chewbillies
- 2 cups all-purpose flour
- 1 cup packed light brown sugar
- 1 cup walnuts
- 1/2 cup shredded coconut
- 1 cup (2 sticks) cold unsalted butter
- 2 (8 ounce) packages cream cheese
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Blueberry Pie Filling
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How to Make Blueberry Chewbillies
- Preheat oven to 350°F (175°C).
- Finely chop 1/2 cup walnuts and coarsely chop the remaining 1/2 cup.
- In a large bowl, combine 2 cups all-purpose flour, 1 cup packed light brown sugar, 1/2 cup finely chopped walnuts, and 1/2 cup shredded coconut.
- Cut in 1 cup (2 sticks) cold unsalted butter until the mixture resembles coarse crumbs.
- Reserve 3/4 cup of the crumb mixture for topping.
- Press the remaining crumb mixture into a greased 9x13 inch baking pan.
- Bake for 12-15 minutes, or until the edges are lightly golden brown.
- While the crust bakes, prepare the cream cheese filling: Beat 2 (8 ounce) packages cream cheese until light and fluffy.
- Gradually add 1 cup granulated sugar, beating until smooth.
- Add 2 large eggs one at a time, mixing well after each addition.
- Stir in 1 teaspoon vanilla extract.
- Pour the cream cheese mixture over the hot baked crust.
- Bake for 15 minutes, or until the filling is set.
- Spread 2 cups blueberry filling (fresh or frozen, thawed) evenly over the cream cheese layer.
- Combine the coarsely chopped walnuts and reserved 3/4 cup crumb topping. Sprinkle evenly over the blueberry filling.
- Bake for another 15 minutes, or until the topping is golden brown and the filling is set.
- Let cool completely before chilling for at least 4 hours (or overnight) for best results.
Nutrition Information (Approximate per serving)
Sodium
94 g
Sugar
1893g
Fat
963g
Carbs
221g
