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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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This sweet crumb-topped cake gets it's moistness from blueberries and cream cheese. I like to make it ahead and freeze it for times when I have company for breakfast. Melanie Koehn, Colcord, Oklahoma Ingredients:
1/4 cup butter, softened |
2/3 cup sugar |
1 egg |
1 cup plus 2 tablespoons king arthur unbleached all-purpose flour, divided |
1/2 teaspoon baking powder |
1/4 teaspoon salt |
1/2 cup milk |
1 cup fresh or frozen blueberries |
1 package (3 ounces) cream cheese, cubed |
topping: |
2 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons sugar |
1 tablespoon cold butter |
Directions:
1. For batter, in a large bowl, cream butter and sugar until light and fluffy. Beat in egg. Combine 1 cup flour, baking powder and salt; gradually add to creamed mixture alternately with milk.
2. Toss blueberries with remaining flour. Stir blueberries and cream cheese into creamed mixture (batter will be thick). Transfer to a greased 8-in. square baking dish.
3. For topping, in a small bowl, combine flour and sugar. Cut in butter until crumbly. Sprinkle over batter. Bake at 375° for 40-45 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 6-8 servings.
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