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Blueberry Cream Cheese Crumb Cake

Blueberry Cream Cheese Crumb Cake
Blueberry Cream Cheese Crumb Cake
4.5 / 5  (2 votes, 0 reviews )

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


Prep Time: 15 min (not including thaw time)
Bake Time: 45-50 min
Servings: 6
Skills: Intermediate


Ingredients

  1. 12 Rhodes Yeast Dinner Rolls, thawed to room temperature
    Filling:
    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

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

Instructions

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.

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