Author Notes
we’ve recreated our super popular crunch cake recipe using our beloved blueberries! —Eden Passante
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Ingredients
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2
Boxes Nature Valley Crunchy Granola Bars
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3 tablespoons
brown sugar
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1/4 cup
flour
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6 tablespoons
Melted butter + 2 tablespoons
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2
Egg whites
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1/2 cup
sugar
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1 cup
Heavy whipping Cream
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1
lemon
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6 ounces
cream cheese, room temp.
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1 teaspoon
vanilla
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1 teaspoon
cinnamon
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2 cups
fresh blueberries, roughly cut in half
Directions
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Add 1 box of the Nature ValleyTM granola bars in a food processor and process until you achieve a fine crumb. Put the crumbs in a bowl. Do the same with the second box of granola bars and put them in a separate bowl.
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In a large bowl, add the crumbs, brown sugar, flour and melted butter and mix together. Then spread into an 8×8-inch dish that has been covered with parchment paper.
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Bake at 350oF for 10 minutes. Let cool.
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In a mixing bowl, combine eggs whites and sugar and mix on high. Add the heavy cream and continue mixing for another 5 minutes.
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In another bowl, mix squeezed lemon juice and softened cream cheese. Mix on low speed until incorporated. Add to the heavy cream mixture and continue to beat on high.
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Add in the vanilla, cinnamon and fold in the blueberries. Pour the whipped mixture over the already baked crust.
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Add two tablespoons of melted butter to the second bowl of crumbs to moisten it. Then crumble over the top.
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Cover and freeze for three hours or more and enjoy!
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