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Blueberry Cream Cheese Crumb Cake |
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Serves: 6
Print this Recipe
Serving: 1 piece
12 Rhodes Dinner Rolls, thawed
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 peels
1 cup frozen blueberries, thawed
TOPPING:
1 cup flour
1/4 cup sugar
Pinch of salt
5 tablespoons butter, softened
Combine rolls and roll into a 12 x 17-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 (10 x 15-inch) to cover bottom and sides. Spread cream cheese mixture over dough. Top with blueherries. 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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