2 c. flour
2 t. baking powder
1/2 t. salt
8 oz. cream cheese, softened
1/2 c. butter, melted
2 c. sugar plus 3 T. sugar, divided
2 large eggs
2 t. vanilla
2 c. blueberries, fresh or frozen
1-1/2 t. ground cinnamon
Preheat oven for 350 degrees. Lightly grease a 13 x 9 x 2" baking pan; set aside.
In a small bowl, blend together flour, baking powder, and salt; set aside.
In a large bowl beat cream cheese and butter with an electric mixer on medium speed for 3 minutes or until creamy. Add 2 c. sugar; beat until combined. Add eggs, 1 at a time, beating well. Add flour mixture and beat until combined. Stir in vanilla. Gradually fold in blueberries. Batter will be very thick. Pour into prepared pan and smooth the top.
In a small bowl, stir together 3 T. sugar and the cinnamon. Sprinkle over batter. Bake for 50-60 minutes or until a toothpick inserted into the center comes out clean. Cool on a wire rack.
Adapted from Camellia Rose Inn Cookbook, p. 26.
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