Mama's Blueberry Danish

mmm blueberries. They are, next to raspberries, my favorite berry. To be honest I'm just a pretty big berry lover all around but I think blueberry gets forgotten sometimes on the coolness level. One, blueberries, like many berries are incredibly good for you. I mean the whole reason they're blueish/purple in color is because of their large level of anthocyanidins, and if you aren't aware what anthocyanidins are then I'll share with you that anthocyanidins are an antitoxin that helps rid the body of unhealthy toxins you put into your body each and everyday, but that's not all anthocyanidins are anti-inflammatory AND they help the body absorb other needed vitamins. That's not even including the natural vitamins the blueberry has just sitting inside of it. Vitamin C, and E, high in dietary fiber and manganese. This berry loves you so love it back a little. And what better way to do that then to jump in and add it to your morning routine right. This Danish is so easy to make and so yummy!!!

What you'll need:
A roll of refrigerated crescents rolls (like from Pillsbury)
cream cheese
1/4 a cup sugar (or powder sugar)
2 tbsp to 1 cup blueberries.
2 tbsp butter
extra cain sugar to spinkle on top

Rules:
 Pre-heat oven to 350.
    Take the cream cheese out, put it in the bowl you will be using for mixing and let it sit out in room temp to soften up.
    Decide before you start if you are going to use powder sugar or cain sugar, because it will determine how you add the blueberries. Powder sugar will thicken up your cream cheese and make it more like a frosting. If you add the blueberries to the cream cheese using powder sugar then you can mash the blueberries up and blend them together with the cheese but if you use cain sugar then you are going to need to use your blueberries whole. Decide because it makes all the difference.

Recipe with Powered Sugar.

In your mixing bowl where you have let the cream cheese sit to soften up add 2 tbsp of blueberries. This will not look like much.
With a fork or hand mixer blend blueberries into the cream cheese.
Once combined slowly add in 1/4 cup of Powder Sugar.
If your blueberries were extremely juicy add a little more Powder Sugar.
Set mixture aside.

Open your refrigerated crescents rolls and with your fingers make the triangle rolls into squares.
Spoon 2 tbsps of cream cheese mixture into the center of the dough and bring two opposite corners together.
Repeat on all six rolls.
melt 2 tbsps butter in sauce pan.
Softly brush butter over tops of danish rolls and sprinkle desired amount of cain sugar over tops.
Bake for 13-15 minutes or until golden brown.

Recipe for Cain Sugar:

In your mixing bowl where you have let the cream cheese sit to soften up mix in 1/4 cup cain sugar.
Add in 1 cup whole blueberries and softly fold mixture together.
Set mixture aside.

Open your refrigerated crescents rolls and with your fingers make the triangle rolls into squares.
Spoon 2 tbsps of cream cheese mixture into the center of the dough and bring two opposite corners together.
Repeat on all six rolls.
melt 2 tbsps butter in sauce pan.
Softly brush butter over tops of danish rolls and sprinkle desired amount of cain sugar over tops.
Bake for 13-15 minutes or until golden brown.