Blueberry Cream Cheese Crostata
Serves: 4
For the Filling
  • 2½ C fresh blueberries
  • 2 tbsp sugar
  • ¼ tsp cinnamon
  • ½ tbsp lemon juice
  • 1 tbsp flour
For the Crust
  • ½ C all-purpose flour
  • ½ C whole wheat flour
  • ¼ tsp salt
  • ½ tbsp sugar
  • ¼ tsp cinnamon
  • ¼ C olive oil
  • ¼ C non-fat milk + 1 tbsp for brushing crust
  • 1 tbsp sugar in the raw or coarse sugar, for sprinkling on dough
For Cream Cheese Layer
  • 4 oz ⅓ of the fat cream cheese, softened
  • 2 tbsp sugar
  • 1 tsp vanilla extract
  1. In a medium bowl, sprinkle sugar and cinnamon over blueberries. Gently stir to coat. Stir in lemon juice and flour. Set aside.
  2. Sift together flours in a medium bowl. Stir in salt, sugar, and cinnamon. Add olive oil and milk and stir until soft dough forms.
  3. Turn dough out onto floured surface. Roll dough out into 12 inch circle. Transfer dough to a parchment paper covered baking sheet.
  4. Preheat oven to 400.
  5. To prepare cream cheese filling, stir together cream cheese, sugar, and vanilla extract. Spread cream cheese on dough leaving at least a 1 inch margin from the edge. Arrange blueberries over the top. Pour remaining liquid over the top of the blueberries.
  6. Fold dough up over the edge of the blueberries and pat down. Brush with milk and sprinkle with sugar.
  7. Bake for 25 minutes or until edges turn golden brown.
  8. Serve warm.
Recipe by A Kitchen Addiction at