Sunday, January 10, 2010
Blueberry Cream Cheese Cake
1/2 cup butter, softened
1 cup sugar
1 tsp. vanilla
1/2 cup milk
2 cups all-purpose flour, divided
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
8 oz. cream cheese, chilled
1 cup fresh or frozen blueberries
1/2 cup brown sugar
1 tsp. cinnamon
1/2 cup flour
3 tablespoons butter, cut into cubes
Preheat oven to 350F. Cream butter and sugar in large mixing bowl. Add eggs, vanilla and milk. In a separate bowl, combine 1 3/4 cups of the flour, baking powder, baking soda and salt. Add to butter mixture and blend well.
Cut cream cheese into small cubes. Set aside. Combine blueberries and remaining 1/4 cup flour in small bowl. Add blueberries, along with the cream cheese cubes to cake batter and gently fold in. Spread in a greased 9 x 13 pan.
Topping: Mix brown sugar, cinnamon and flour together in small bowl. With a pastry blender, two knives or your fingers blend in butter until crumbly. Sprinkle over cake. Bake for 30-35 minutes or until toothpick comes out clean.
Recipe and photo from Kellishouse blog
NB this recipe is using US measurements not Australian!