Blueberry Cream Cheese Crumb Cake

Blueberries added to this fun dessert are good for you and make it a crowd pleaser also.

Skill: Intermediate Prep Time: 15 Bake Time: 45-50 Servings: 6


12 Rhodes™ Dinner Rolls, thawed to room temperature
1/2 cup butter or margarine, softened
1/2 cup sugar
3 eggs
16 ounces cream cheese, softened
1/4 cup cornstarch
1 tablespoon grated lemon peel
1 cup frozen blueberries, thawed

1 cup flour
1/4 cup sugar
pinch of salt
5 tablespoons butter, softened


Combine rolls and roll into a 12x17-inch rectangle. Cover with sprayed plastic wrap and let rest. To make filling, cream butter and sugar in a medium bowl until light and fluffy. Beat in eggs, cream cheese, cornstarch, and lemon peel. Uncover dough and place in a sprayed jelly roll pan (10x15-inch) to cover bottom and sides. Spread cream cheese mixture over dough. Top with blueberries. To make topping, mix flour, sugar, and salt in a medium bowl. Gradually add butter to flour mixture using a fork. Mixture should resemble crumbs. Sprinkle crumb topping over filling and blueberries. Let stand 15 minutes. Bake at 350°F 45-50 minutes.