Ingredients
Method
Preheat your oven to 375°F (190°C).
Unroll one can of crescent roll dough and lay it across the bottom of a greased 9x13 inch baking dish, pressing the seams together to create a complete bottom crust.
In a large mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Beat with an electric mixer until smooth and creamy.
Add the eggs, one at a time, mixing well after each addition. Then, mix in the sour cream and almond extract until fully combined.
Gently fold in half of the blueberries into the cream cheese mixture.
Pour the cream cheese filling over the crescent roll base in the baking dish, spreading it evenly with a spatula.
Unroll the second can of crescent roll dough and tear it into small pieces or sheets. Lay these pieces over the cream cheese filling to create a topping. It’s okay if some filling is peeking through; it creates a rustic look!
Sprinkle the remaining blueberries on top of the crescent roll topping.
Bake in the preheated oven for 25-30 minutes or until the top is golden brown and the filling is set.
Allow the casserole to cool for a few minutes before slicing. Dust with powdered sugar just before serving.
Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 8