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Prep Time: 30 Minutes Cook Time: 15 Minutes |
Ready In: 45 Minutes Servings: 8 |
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We went blueberry picking this weekend and kind of got carried away, not only did we eat our share as we were picking but we also came home with aprox. 18 lbs of blueberries, that are almost the size of quarters what to do you can only can-freeze-eat-share so many so i came up with this wonderfull recipe. i hope you enjoy it as much as my family, and negibors have! Ingredients:
2 cups flour |
2 teaspoons baking powder |
1/2 teaspoon salt |
8 ounces cream cheese (softened) |
1/2 cup butter (softened) |
2 cups sugar |
2 large eggs |
2 teaspoons vanilla extract |
2 cups fresh blueberries or 2 cups frozen blueberries |
2/3 cup flour |
1/2 cup white sugar |
1/2 cup brown sugar |
2 teaspoons ground cinnamon |
1/2 cup butter (softened) |
powdered sugar, for dusting cakes after they have slightley cooled |
Directions:
1. Cake directions:.
2. preheat oven to 350*.
3. in a small bowl mix together flour,baking powder & salt set aside.
4. in a large bowl beat cream cheese & butter with mixer on medium speed until creamy.
5. add sugar mix well.
6. add eggs 1 at a time mix well.
7. add flour mixture combined well.
8. hand stir in vanilla.
9. gradually fold in blue berries.
10. spread this mixture between two cake pans (theay were aprox 6 inch pans).
11. topping driections:.
12. in a bowl combine flour,sugars & cinnamon.
13. cut in butter untill mixture resembles coarse crumbs.
14. divide the topping between the top of both cakes spread evenly.
15. bake aprox. 45 min or untill a toothpick incerted in the middle of each cake comes out clean.
16. cool slightley then dust with powdered sugar.
17. enjoy!
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