Blueberry Cream Cheese Crumb Cake
 
Ingredients
Crumb cake
  • 3⅓ c. flour
  • 2 tsp. baking powder
  • ¼ tsp. salt
  • 11 T. butter- room temp
  • ⅓ c. light brown sugar
  • ⅓ c. granulated sugar
  • 2 eggs
  • 1 teaspoon vanilla
Blueberry Cream Cheese Filling:
  • 16 ounces soft cream cheese
  • ½ cup + 2 T. sugar
  • 2 T. corn starch
  • 2 eggs
  • 1 tsp. vanilla
  • 1⅔ cups of blueberries
Glaze:
  • 1c. powdered sugar
  • 4-6 teaspoons milk
Instructions
  1. Preheat the oven to 350 F.
  2. Line the bottom of 9 inch springform pan with parchment paper.
  3. Spray bottom and sides with Pam.
  4. In a mixer, combine flour, baking powder, salt, brown sugar & sugar.
  5. Mix in butter and let it get crumbly.
  6. Add eggs and vanilla.
  7. Press ⅔ of the crumbly mixture in the bottom of the pan and up side a bit,
  8. Place in fridge to chill along with the rest of the crumbs.
Cream cheese filling
  1. Beat cream cheese, vanilla, sugar, corn starch.
  2. Add eggs and combine.
  3. Pour half the batter onto the crust.
  4. Sprinkle on ⅔c. berries.
  5. Pour on rest of batter.
  6. Top with the rest of the berries and the crumbs.
  7. Bake at 350 about 50-60 mins.-tent with foil in the last 10 mins if getting too brown.
Glaze
  1. Whisk sugar and milk.
  2. I drizzled on some while cake was warm and the rest once it was room temp.
  3. Then keep chilled!
Recipe by Hugs and Cookies XOXO at https://hugsandcookiesxoxo.com/blueberry-cream-cheese-crumb-cake/