Utensils: 12-1/2 x 7-1/2 x 3-1/2 inch pan.
Preheat oven to 350F. Place blackberries into stove top pot with lid. Cook on medium low for 15 minutes until juice renders, Mix 1-1/2 cups sugar and cornstarch together, add to blueberries. Cook until mixture thickens, 5 to 10 minutes. Set aside. Mix cream cheese with 1/2 cup sugar, 1/4 teaspoon vanilla in mixer; set aside. Mix flour, baking powder, salt and cinnamon; mix well. Add Crisco one tablespoon at a time; incorporate with fork. Mix 1/2 cup sugar and milk to mixture. Spray oval baking dish with PAM. Place 1/2 of dough mixture into bottom of dish. Pour 1/2 of blueberry mixture on top. Pour cream cheese mixture onto blueberries. Pour remaining blackberries onto cream cheese mixture, followed by the remaining dough mixture. Place in oven.
Serve warm with or without ice cream in dessert dish.
Cajun Country -- New Iberia, Louisiana