Open-Faced Blueberry Cream Pie Grilled Cheese

Who says grilled cheese has to be savory? Grilled cheese is perfect for any meal of the day, even dessert, proven by this blueberry cream pie inspired version.

Open-Faced Blueberry Cream Pie Grilled Cheese 2

This week I’m on a mission to prove to you that grilled cheese is more than just a savory lunch or dinner time menu option. Earlier this week I shared a breakfast grilled cheese to start your day out right. And now you can also end your day with grilled cheese, covering all your bases in order to have grilled cheese at every meal. Let’s talk about grilled cheese for dessert.

Open-Faced Blueberry Cream Pie Grilled Cheese 1

Oh yes dessert grilled cheese is most certainly a thing and if it wasn’t, it is now. In an effort to make it look pie-like for the conglomeration of National blueberry pie day and grilled cheese month I made this grilled cheese open faced. But what cheese would you like to eat for dessert? How about cream cheese ;-). It’s almost like a blueberry pie, cheesecake, grilled cheese made with cinnamon toast. So now the question is, why are you still sitting here reading this? Get cooking!

Open-Faced Blueberry Cream Pie Grilled Cheese 3

One year ago: Apricot Honey Scones

Three years ago: Slow Cooker Honey Sesame Chicken

Four years ago: Fried Mac and Cheese

OPEN-FACED BLUEBERRY CREAM PIE GRILLED CHEESE

Serves 4

Ingredients:

4 oz. cream cheese, room temperature

1/2 cup sugar, divided

1 Tbsp heavy cream

1/2 tsp vanilla extract

12 oz. fresh blueberries, divided

2 Tbsp water

1-1/2 Tbsp cornstarch

1/8 tsp salt

4 slices cinnamon swirl bread

2 Tbsp unsalted butter

Whipped cream, for serving

Directions:

  1. In a medium bowl, beat the cream cheese, 3 tablespoons of sugar, heavy cream, and vanilla together until creamy, light and smooth; set aside and prepare blueberry layer.
  2. In a medium heavy duty pot, combine half the blueberries, remaining 5 tablespoons of sugar, water, cornstarch and salt. Cook over medium heat, stirring constantly until blueberry mixture turns thickens and turns a very dark purple; takes several minutes. Remove from heat and fold in remaining blueberries. Set aside.
  3. Heat a large skillet over medium heat. Butter all sides of the slices of bread and place in skillet. Cook until browned on both sides.
  4. Divide the cream cheese layer evenly over each of the toasted bread slices. Top with blueberry mixture and serve with whipped cream.

Source: Filling adapted from Keep It Sweet.

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