Very Blueberry Cheese-Filled Crumb Cake


Ingredients

Crisco® Original No-Stick Cooking Spray
Crumb Topping
1 (7 oz.)package Martha White® Cinnamon Sugar Muffin Mix
2tablespoons firmly packed light brown sugar
3tablespoons butter, melted
Filling
1 (8 oz.)package cream cheese, softened
1 large egg
2tablespoons granulated sugar
1teaspoon vanilla extract
Cake
1 (7 oz.)package Martha White® Blueberry Flavored Muffin Mix
1 large egg
1/3cup sour cream
1/4cup milk
3tablespoons butter, melted
3/4cup fresh blueberries
Powdered sugar for dusting

 

Preparation Directions

1.HEAT oven to 350°F. Spray 9-inch springform pan with no-stick cooking spray. Stir together cinnamon sugar flavored muffin mix and brown sugar. Stir in 3 tablespoons melted butter until combined. Set aside.
2.BEAT cream cheese, 1 egg, granulated sugar and vanilla in medium bowl with electric mixer at medium-high speed until blended. Set aside.
3.STIR together blueberry flavored muffin mix, 1 egg, sour cream and milk. Stir in 3 tablespoons melted butter. Spread into prepared pan. Spread cream cheese mixture over batter. Sprinkle with blueberries. Press crumb mixture with fingers to form large crumbs. Sprinkle over filling and blueberries.
4.BAKE 35 to 40 minutes or until cake barely jiggles in the center and crumbs are golden brown. Cool in pan at least 1 hour. Remove sides of pan. Chill 1 to 2 hours before serving. Dust with powdered sugar just before serving. Store in refrigerator.
TIPMartha White Apple Cinnamon Flavored Muffin Mix may be substituted for Martha White Cinnamon Sugar Muffin Mix.
Prep Time: 15 min
Cooking Time: 40 min
Serving size: 10